Carambola Cel-Star

February 2nd, 2013 § 0 comments § permalink

Ingredients

2 ½  ounces  fresh star fruit and celery juice ( 1 star fruit, 2 stalks celery, leaves and all)
2 ounces Titos vodka
½ ounce lime juice
½ ounce lovage and lemon thyme syrup*
Star Fruit Garnish
Brooklyn Hemispherical Lemon Bitters
The Bitter Truth Celery Bitters

Directions

In a large glass filled with ice, place the juice, vodka, lime juice and syrup and stir well.  Strain into a martini style glass.  Add two drops of lemon bitters and two drops of celery bitters, garnish with a thin slice of the star fruit.


*Lovage and Lemon Thyme Syrup- combine a handful of Lovage ( or celery leaves) and lemon thyme in  a sauce pan with 1 cup water and 1 cup white sugar and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Take off heat, let cool completely.  Strain and refrigerate.

Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



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