Encanto Pisco’s floral, citrus spice notes say “Yellow” to Beringer Moscato’s notes of honeysuckle, showcaseing sweet flavors of juicy stone fruit, honeydew melon, Fuji apple and ripe pears. St Germain and Meyer lemon highlight each base spirit. This little pisco sour is then laced with a daring medley of Earl Gray spice, wild blackberry and lavender syrup that wakes up your senses to something new, different, and full of intrigue,”Why Hello There…”
- 1.5 oz Encanto Pisco
- 3/4 oz St. Germain
- 3/4 oz Beringer Moscato 2011
- 3/4 oz Lavender, Earl Gray, Blackberry Syrup
- 1 oz Meyer lemon Juice
- 1 oz egg white
Pour Beringer Moscato into a chilled coupe glass. Combine the rest of the ingredients into a shaker. Shake the bejesus out of it. Add ice then shake again. Fine strain into Riedel Ouverture glass. Garnish with a twist of lemon.
Lavender, Earl Gray, Blackberry Honey Syrup
Steep two earl gray tea bags in two cups of boiling water for five minutes. Remove tea bags and place tea in a sauce pan. Add one cup blackberry honey. Turn on heat and let simmer for five minutes. Add one teaspoon dried lavender and let the liquid simmer for another five minutes. Fine strain syrup, let cool and place in an airtight container.
Now that it is officially Spring I have been craving citrus such as lemons sprinkled with a touch of salt, frozen mangos in vanilla ice cream, and juicy candied kumquats. The idea for this cocktail came from my cravings and let me assure you, it begins with the engagement of ‘Citrus Meets Tropical Fruit’.
A proper engagement starts with the proposal of Saint Germain’s citrus and topical fruit. The best man Don Julio Reposado steps up exuding lush pear and apple notes. Pampero Blanco as a bridesmaid brings soft hints of vanilla and toffee. The finishing touches are put into place with kumquat juice, mango, and fresh squeezed lemon, making this cocktail ready to celebrate.
- 1 oz Don Julio Reposado
- .75 Pampero Blanco Rum
- .75 Saint Germain Elderflower Liquor
- 2.5 oz Kumquat-Lemongrass Syrup
- .5 oz Meyer lemon juice
- kumquats, halved for garnish
Place all ingredients in a cocktail shaker with ice. Shake well, fine strain into a chilled rocks glass with ice. Garnish with kumquats.
- 2 stalks lemongrass
- 3/4 cup kumquats, halved
- 1 half a small mango puree about 1/3 cup
- 2 cups water
- 1/2 cup clover honey
Trim ends of lemongrass and chop it into one inch pieces. Place lemongrass in a pint glass and lightly muddle to release the juices. Cut kumquats in half. Squeeze the juice out of all of them and place them into a saucepan. Add all other ingredients, cover, bring to a boil and let simmer for half an hour. Let cool completely, fine strain into an airtight container.