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.
My close friend Hilary and I both have ties to the wine world. Her family makes Johansing wine and one of my best friends, Joe Kidd is the GM for Treasury Estates. Between the two of us we are well-connected and have a blast wine tasting every time we are in Paso Robles. Her family also happens to have a beautiful ranch where she has planted lavender fields. You can check them out at Johansing Vinyards.
Last time we were in Paso, after a wonderful day of wine tasting and a delightful dinner we started a bonfire. Then broke out the Tanquerey and sipped on this cocktail. It just so happens Tim McGraw sings about Tanqueray in a song called “Hey Now”. As it was playing in the background we were singing along, “ready to dance, sing, and do just about anything”.
- 1.5 oz Tanqueray
- .5 oz Dimmi
- .5 oz lavender vermouth
- Laetitia Brut Cuvée
- lemon squeeze
- two dashes grapefruit bitters
Pour lavender vermouth into a champagne flute and swirl it around so it coats most of the glass. Add Dimmi, Tanqueray, lemon, bitters and stir. Top with Laetitia Brut Cuvée.
Put one half cup dried organic lavender buds into a 750 ml bottle of Dolin De Chambery Dry vermouth. Shake well. Let sit for an hour. Fine strain lavender out and vermouth into another airtight container.
* To Get the full Tim McGraw experience click here.
** To make a very refreshing glass of lemonade, add one or two ounces of lavender vermouth.
- 1.5 oz Tanqueray Gin
- ¾ oz North Shore Distillery Aquavit
- ½ oz Orgeat
- 1 barspoon Lemon Curd
- 2-3 dashes Orange water
Shake all ingredients in a shaker with ice. Fine strain into a chilled martini glass. Garnish with a lemon wedge.