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Photo Courtesy of Oak at Fourteenth

East Aspen Heights

An herb-infused simple syrup amplifies the herbaceousness of gin and Chartreuse in this berry- and pear-studded sipper.

1 1/2 oz. gin
1/4 oz. yellow Chartreuse
1/4 oz. sage- and fennel-infused syrup (steep 4 torn sage leaves and 1/2 tsp. fennel seeds in 1 cup of hot 1:1 simple syrup for 15 minutes; double strain before using)
1 oz. pear purée
1/4 oz. fresh lemon juice
2 fresh blackberries
Ice cubes
Tools: muddler, shaker, strainer, fine strainer
Glass: rocks
Garnish: fresh sage leaves

Muddle the blackberries in a shaker. Add remaining ingredients and shake with ice. Double strain into an ice-filled rocks glass. Garnish with a blackberry and sage leaf.

Bryan Dayton, OAK at Fourteenth

 

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