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Rosarita

In this zingy cocktail, blanco tequila provides the perfect foil for a tangy strawberry shrub. Cocchi Americano and grapefruit juice lend bitterness and a hint of herbaceousness.

 

1½  oz. blanco tequila
¾ oz. strawberry shrub
¾ oz. Cocchi Americano
½ oz. fresh grapefruit juice
Tools: shaker, strainer
Glass: rocks
Garnish: grapefruit wedge

 

Combine all ingredients in a shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish.

 

Strawberry shrub: Combine 1 lb. of strawberries and 1 cup of sugar in a bowl and cover. Place in the fridge overnight. The next day, juice 1 stalk of fresh rhubarb (optional) and add the rhubarb juice and 8 oz. of Champagne vinegar to the strawberry mixture. Stir to combine and strain into a large jar. Add 1 Tbsp. of cloves, 1 sprig of mint and 1 cinnamon stick and let the mixture steep overnight. Strain and store in the fridge until use.

 

Regina Butler, Blackbird, San Francisco


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