For our May 2011 meeting, we decided to do college drinks, updated.
I chose to revisit the Fuzzy Navel, a sickeningly sweet concoction of peach schnapps and orange juice. This updated version cuts the sweet, and is slightly more balanced than the plastic cup o’sugar death.
3/4 oz. orange vodka (I used Grey Goose)
Several dashes Peach bitters (I used Fee Brothers)
1/4 to 1/2 oz. brown sugar simple syrup
I took the first three ingredients in a shaker, filled with about 3 - 4 ice cubes, vigorously shaking for 20 seconds. The orange peel was bent for aroma in the glass, and wiped across the bottom of the glass for flavor. The chilled vodka with bitters was then poured atop the peel.
LARC Meeting #5: Champagne
Cocktail: The Ginger Sun
Yesterday’s LARC meeting featured champagne as the main ingredient for our cocktails. I’d been on the search for a savory or spicy one and ended up creating my own, which I’ve dubbed the Ginger Sun.
1 part sun-dried tomato/ginger simple syrup
2 parts grapefruit vodka (ruby red was used in this case)
3 parts champagne
Shake simple syrup and vodka with ice. Pour into glass and top with champagne.
Although ungarnished, this could have be decorated with either candied ginger or a slice of grapefruit.
The flavor was refreshing and summery but not too heavy.
For the simple syrup, I did 1 cup of cane sugar and 1 cup water, with 7 sun-dried tomatoes (dried NOT in oil) and about a 2 inch piece of ginger cut into strips. I boiled those ingredients for about 10 minutes and let them cool for an hour before straining and bottling. Should keep for a few weeks and am looking for other savory cocktails to make.