Stuart’s
Strega Drink*
1.5 ounces Finger Lakes Distilling
Gerwurztraminer grappa
.5 ounces Strega
.5 ounces honey syrup (1 part water/1 part honey)
.75 ounces lemon juice
(shake, pour)
top with champagne
sprig of fresh thyme
1.5 ounces gin
.75 ounces curacao
1 teaspoon lime juice
dash bitters
dash orange bitters
Shake and strain.
*The Green Russell (Denver). Stuart was my
bartender, and it was a situation in which he asked what kind of flavors I
liked and he made something up on the spot (allegedly). Took me almost 2 years
to procure the first ingredient, and then the distillery stopped producing it
altogether. If Stuart had told me he was using grappa and Strega, I would have
told him I didn’t think I’d like it. That’s when I love what bartenders
do—balance flavors you wouldn’t necessarily like singly.
I am wildly envious that you have a bartender to banter with, and one who makes custom cocktails.
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