Monday, July 16, 2012

Two For Summer

1 oz. home-made roasted/spiced pineapple syrup
1.25 oz. home-made toasted coconut cream, unsweetened
.75 oz. fresh lime juice
.5 oz. fresh orange juice
Dash of tiki bitters
1.25 oz. Novo Fogo Aged Cacahca
.75 oz. Lemon Hart 151 rum
Shake well with ice
Strain into a tall glass over cubed ice
Garnish with fresh, grated nutmeg and pineapple leaf

I was picking plums off of our plum tree the other afternoon and decided to make a plum syrup.  When I remembered that I had some peaches that a co-worker had given me, I ended up making a mixed stone fruit syrup (predominantly plums, with  a subtle peach flavor on the finish).  When combined with bourbon (or the right gin), fresh citrus and a small dash of bitters, a crisp, delicious cocktail was born!
1 oz. Stonefruit Syrup*
.75 oz. Lemon Juice
1 dash of Angostura bitters
2 to 3 fresh sage leaves
1.5 oz. Hooker's House Bourbon Whiskey**
.5 oz. egg white
Dry shake without ice
Add ice; shake well & fine-strain into a frozen coupe glass
Fresh sage leaf in center of cocktail for an aromatic garnish

*Stonefruit Syrup:  2 cups sugar, 2.5 cups water, 1.5 pounds of mixed stone fruit (first batch was 1 pound of fresh Japanese plums with 1/2 a pound of fresh peaches; bring to boil while stirring; turn off heat and let sit on stove for 30 minutes; strain, bottle and refrigerate).  I also made a stone fruit shrub that worked well in a very similar cocktail.  The vinegar in the shrub added enough acidity to eliminate the citrus juice, and the sweetness level was at a high enough level that--for my tastes--I didn't need to add any additional sugar into the cocktail.  Play around with it and have some fun!

**This cocktail also works really well with Nolets Silver Dry Gin, with its hints of rose and peach. 

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