Tuesday, June 5, 2012


What's this?
It's a jicama and celery salad with hibiscus-citrus dressing topped with a little ground pepper.  Why is this on a cocktail blog?  Because the flavor combination was so interesting, delicious and refreshing, a new cocktail was born  File this one under "unique and interesting."

1 oz. fresh celery juice (use one of these)
.5 oz. fresh lime juice
.75 oz. grapefruit-hibiscus syrup*
2 oz. Purity Vodka or a lighter, new-world style gin like Distillery 209
shake well with ice
strain into a chilled coupe glass with tarragon cocktail mix on half the rim**
grapefruit peel squeezed over top of cocktail so oils coat surface; discard the peel
garnish:  I prefer it without a garnish, but you could garnish with an edible flower or a long, thin jicama stick

Crisp, refreshing, zesty, savory.  Interesting color to the finished cocktail as well, which didn't surprise me since the celery juice was such a dark green color and the syrup such a vibrant purple.  The end result (aroma, taste, appearance) was a pleasant surprise, but totally different than what I expected. 

*SYRUP:  2 cups sugar, 1.5 cups water, 1 cup fresh ruby red grapefruit juice, the zest of 3 large grapefruits, 1 ounce of dried hibiscus flowers.  Bring everything to a boil, turn off heat, let sit for an hour, strain, bottle, and refrigerate.  Keeps for approx. 3 weeks

**TARRAGON COCKTAIL MIX:  mix dried tarragon with kosher salt, green peppercorns and a touch of sugar in a spice grinder
Hooray for a salad inspiring a new cocktail!

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