This week we were hit with a $10,000 plumbing bill, so we will be “drinking out of the larder” for awhile. This “tall bottle” cocktail used up some back-of-the-cabinet supplies.
1 1-2 oz Tanqueray Ten gin
3/4 oz Pama pomegranate liqueur
1/4 oz St. Germain elderflower liqueur
1/8 oz Luxardo maraschino liqueur
Now that I have a bottle of home-made red currant syrup, I need to use it! This margarita variation got a big thumbs up from Blair. Not too sweet and a great “fresh berry” taste. I threw in lots of crushed ice to make it a real cooling sipper.
1 1/2 oz tequila
1 1/2 oz red currant syrup
1 oz freshly squeezed lime juice
Currant Affairs cocktail
2 oz gin
2 oz red currant syrup (see below)
1/2 oz freshly squeezed lime juice
1/4 tsp freshly grated ginger
Red currant syrup / sirop de groseilles
1 kilo red currants, cleaned and stemmed
1/2 litre of water
500 g of sugar per litre of extracted juice
Bring red currants and water to a boil, lower the heat and simmer gently for about 10 minutes, stirring frequently. Press through a food mill or chinois to extract the juice; measure it and return the juice to a large clean saucepan. For each litre of juice add 400 to 500 grams of sugar. Stir well to combine. Bring to a boil and stir constantly until the sugar is completely dissolved. Remove the pan from the heat; skim off any foam. Pour the juice into sterilized bottles (fine strain if desired) and let cool.
We have a new kitten named Aoife. I may never sleep in late again. I cannot brain a clever cocktail name, but this is very tasty.
1 1/2 oz gin
1 oz unsweetened cranberry juice
1 oz sour cherry juice
1/2 oz Cointreau
1/2 oz simple syrup