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Second-place winner in Imbibe's Metaxa Cocktail Competition, April 2009. This is a pretty and refreshing cocktail with nice balance and depth—a great summer sipper.
2 oz. Metaxa 5-star brandy
2 oz. fresh squeezed grapefruit juice, preferably ruby red for color
1/2 oz. honey syrup (recipe below)
6 fresh mint leaves
2 drops rose water (Creasy uses Cortas brand)
Crushed and cubed ice
Tools: shaker, strainer
Glass: Collins or highball
Garnish: fresh mint sprig and/or edible flower
In a cocktail shaker, muddle mint leaves to crush and release their fragrance. Add drops of rose water, honey syrup, grapefruit juice and Metaxa to the shaker with ice cubes. Shake well and strain into glass filled with crushed ice, allowing bits of crushed mint into the glass. Garnish with a mint sprig and edible flower, if desired.
1/2 cup water
1/2 cup honey
Make a honey syrup by mixing equal parts honey and hot water. Stir to dissolve and set aside to cool. Refrigerate for up to two weeks.
Lara Creasy, JCT Kitchen and Bar, Atlanta