I run five miles a day so I drink a lot of water. Last week I started freezing almond water in ice cube trays and using the ice to flavor my water. Today I used it in a cocktail.
- 1 oz Ron Zacapa Centenario 23
- 1 oz Cointreau
- 1 oz Sorel Hibiscus Liqueur
- ½ Grapefruit juice
- 2-3 dashes The Bitter Truth Jerry Thomas Bitters
- Almond Ice
Combine all ingredients in a beaker with ice. Stir. Fine strain over a block of almond ice. Enjoy.
I usually wake up on Saturday morning and read, “How to Spend It” a magazine that comes with the Financial Times. Besides an obvious, over the top embarrassing shoe obsession – I love watches and cars. I can sit for an hour or two and read about the latest styles of each. This week their was an article about scotch perfume that caught my eye. It talks about not only tasting scotch, but how important the unique smell contributes to each flavor profile. It’s fascinating. In the mood to create something on the lighter side, I pulled down a bunch of spices from my cabinet and infused a few together: basil, cardamom, and jasmine. The combination is soft, refreshing, excitiing and full intrigue.
I named this cocktail “Encounter”. I hope it is an encounter that fufills an experience, an exchange of seductive emotion, with a lingering hint of mystery.
- 1 oz Tanqueray No. Ten
- ¾ oz Benedictine
- ½ Canton Ginger Liqueur
- 1 oz Fresh squeezed white grapefruit juice
- ¼ oz Infused Syrup
- Champagne Float
Add all ingredients except champagne into a shaker with ice. Shake well. Fine strain into a rocks glass over a block of ice. Top with a champagne floater. Garnish with basil and grapefruit wedge.
Infused Simple Syrup
- 1 tablespoon freshly chopped basil
- 1 tablespoon cardamom
- 1 tablespoon jasmine
- 1 cup sugar
- 1 cup water
Bring sugar and water to a boil in a small saucepan. Add cardamom, jasmine, and chopped basil. Let boil for one minute. Reduce heat and let summer for ten minutes. Fine strain syrup into an airtight container.