Curiosity Cocktail
Thomas J. Story
This drink, from Moongate beverage director Don Mallory, requires a few specialty ingredients and a specialty syrup. Genepi, an herbal liqueur from the Alps made with hand-picked alpine flowers, can be found through San Francisco’s K&L Wines. To make the syrup, combine 1 cup chopped pluots with 1⁄2 cup sugar and 1⁄2 cup water in a heavy saucepot. Simmer on low until the fruit and sugar make a syrup. Remove from heat and gently mash the fruit to release as much juice as possible. Strain and chill. Use immediately or store in the refrigerator for up to three days.
Makes 1 drink.
How to Make It
1
Combine ingredients in a shaker tin and shake vigorously to emulsify. Add ice and shake thoroughly. Strain into a chilled sour glass. Garnish with freshly crushed dried rose petals.
Ingredients
¾ oz Ming River Baijiu
¾ oz Dolin Blanc Vermouth
½ oz Guillaumette L’Authentique Genepi
¼ oz Pisco, such as Viejo Tonel Italia
1 oz Pluot Syrup (see above for recipe)
½ oz lemon juice
1 egg white
Dried rose petals for garnish
Directions
1
Combine ingredients in a shaker tin and shake vigorously to emulsify. Add ice and shake thoroughly. Strain into a chilled sour glass. Garnish with freshly crushed dried rose petals.
