Sour grapefruit, rhubarb, tangy pineapple, a rosehip undertone with kiwi and pear all wrapped up in a velvety herbal yet slightly bitter bubbly warmth. Yes, this little cocktail is an essential in my private cabana.
- 1.5 oz Pineapple infused Tanqueray Gin
- 1 oz Aperol
- .5 oz St. Germain Liqueur
- .5 oz Rosehip syrup
- 2 dashs grapefruit bitters
- Chandon Reserve Champagne
Combine all ingredients in a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Float .5 oz of Chandon Reserve champagne over the top. Garnish with a pineapple wedge.
Grilled Pineapple Infused Tanqueray
Put five pineapple slices cut length wise on a barbeque grill. Grill them for about five minutes just until the pineapples juices are starting to show and the pineapple is turning a light brown. Place pineapple in Tanquray when still warm. Let sit for 24 hours shaking occasionally.
- One cup of rosehips, cleaned
- 1/2 cup Savannah Orange Blossom Honey
Place rosehips in a food processor and chop. Bring water to a boil in a small saucepan. Add rosehips to boiling water. Turn off heat and let rosehips stand for fifteen minutes. Filter the liquid through a coffee filter. Place rosehips liquid back into the saucepan and discard coffee filter. Add half a cup of Savannah Orange Blossom Honey. Lets simmer just until the consistency coats the back of a spoon.
I am don’t have much of a sweet tooth. In fact I have decided when I get married I don’t want a big, fancy cake filled with over the top sugary frosting. I just want an incredible selection of wine, scotch and tequila for people to choose from. I don’t dance unless I have had at least one drink, and I am sure I am not the only one, with any luck everyone will be dancing.
I feel the same about my cocktails. Making a base cocktail, with the option of a garnish to make the cocktail sweeter, guarantees everyone is always happy. I placed two of the Strawberry-Black Pepper garnishes in each drink but left extras on the bar in a glass so people had the option of making their Corazonsito a little sweeter.
- 2 oz Don Julio Reposado
- 1 oz Aperol
- 3/4 fresh squeezed red grapefruit juice
- Strawberry-Black Pepper garnish
Add all ingredients except garnish into a shaker with ice. Shake well. Fine strain into a chilled Riedel Ouverture glass. Place two Strawberry-Black Pepper garnish’s inside of the glass with a grapefruit twist. Enjoy.
Strawberry-Black Pepper Garnish
- one pound fresh strawberries
- half a pound fresh raspberries
- 1 teaspoon cracked black pepper
- 1 teaspoon cardamom
Pre-heat convection over to 225 degrees. Blend strawberries and raspberries until very smooth. Line two rimmed cookie sheets with parchment paper. Pour puree onto cookie sheets and spread evenly with a spatula. Grind pepper and cardamom evenly over the puree. Place the trays in the oven and let cook for an hour. Remove baking sheets. Using scissors cut one-fourth inch by five-inch strips. Roll strips over a chopstick and put them back into the oven for twenty more minutes. Remove the trays from the oven. Let cool completely.
I recently served Corazonsito’s at a cocktail party. I needed something a little more bold, for the men in my life so I embellished a classic Tanqueray and Tonic. Try the same garnish recipe but leave out the spices then replace the berries with kiwi’s and lime. Cut the garnish into a rounds that will fit into the bottom of a rocks glass. Place the round in the bottom of the glass. Then make a classic Tanqueray and Tonic. Kiwi T & T’s? Absolute bliss.
This little martini is delightfully complex. Amante Anejo with burnt butterscotch and white pepper notes ignites a notable fire. Rhubarb shares the spotlight with Zucca Amaro highlighting its bitter dark side while Aperol illuminates the once red stalks adding cheerful, tangy tangerine to the mix. Blood Orange and raspberry shrub acts as the conductor that finds balance in a quite sophisticated cocktail symphony.
- 2 oz Amate Tequila Anejo
- .5 oz Rabarbaro Zucca Amaro
- .5 oz Aperol
- .5 oz Blood Orange- Raspberry Shrub
- 1 dash Regans Orange Bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Garnish with a blood orange slice.
Blood Orange – Raspberry Shrub
- 2.5 cups blood orange slices
- 2.5 cups raspberries
- 2.5 cups sugar
- 2.5 cups agave
- 1/3 cup organic apple cider vinegar
Wash the outside of each blood orange carefully. Cut blood oranges into one inch pieces. Combine blood oranges, raspberries, sugar and agave in a bowl. Stir all ingredients lightly muddling berries. Place bowl in the refrigerator. Let sit for 48 hours – making sure to stir three or four times a day. Fine strain out all fruit. Add vinegar. Stir. Fine strain again into an airtight container.