Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

46 Reasons

This cocktail is a variation of a classic cocktail from 1927, Boulevardier.

Glassware: 8 oz vintage tea cup with a big crystal clear ice cube

Ingredients
  • 1.5 oz Makers 46
  • 3/4 oz Strawberry and rosemary-infused Campari
  • 3/4 oz Smoke Black Tea Infused Antica Formula Sweet vermouth
  • 3/4 oz Honey Syrup
  • 3/4 oz Fresh Lemon juice
  • Homemade Mint Tincture 4 dashes

Method: Build in shaker. Shake hard with one rosemary spring inside shaker.

Strawberry and Rosemary Infused Campari

Method: To make this infuse, “suvie technique” pour a full bottle of Campari, in a gallon Ziplock bag, a handful of fresh rosemary, and at least 20 fresh strawberries cut in half. Preheat a big cooking pot full of water at med-low.

Place the Ziplock bag with the Campari, strawberries and rosemary in it. Important, you need to take the air out of the bag before placing it in the cooking pot like shows in the picture below. You can use a double-bag for security. Let the infusion cooking for 2 hours in med-low. Then carefully take the bag out of the pot and put it in the refrigerator for at least 12 hours.

Remove the rosemary out of the bag, then strain the mixture and press the strawberries with a muddler. Then Double strain the liquid again. Put it in a bottle and done. Sounds like a lot of work but believe me is not.

Smoke Black Tea Infused Antica Formula Sweet vermouth

Method: For this infusion, use 8oz of the Antica formula Sweet V. In a small cooking pot place the sweet vermouth and 4 small bags of the smoke black tea. Cook on med-low heat for 5 minutes with the tea. Place the mixture on a sealed container and place it in the refrigerator for 1 hour. Then double strain the mixture and put it on bottle.

Homemade Mint Tincture

Method: 8oz Mason jar full of fresh mint, pour some Everclear Grain alcohol in the mason jar with the mint. Leaves the mixture on a dark place for 4 days shaking the jar on that time period. Then double strain the mixture and place it in a bitters bottle.

Migel

Miguel Soto  is originally from Puerto Rico and has been behind the bar for over 15 years. Currently, he is based out of Tampa, Florida, and has continued his career by working at amazing bars, restaurants and hotels. Follow him on  Instagram.

No Comments

Post A Comment