It’s Mixology Monday time around here again, and this month we’re hosted by the lovely Anna at Morsels and Musings. Anna has chosen the theme of “Fruit Liqueurs” for this month’s edition.
Just to warn you before you invest too much personal (or work, heh) time, there are no fruit liqueurs used anywhere in this post.
There is a liqueur made from flowers, which eventually turn into berries. But flowers aren’t a fruit. There is wine, which I guess comes from fruit. But I boil the booze out of it and add a bunch of sugar, so it’s not really a liqueur, it’s a fruit syrup. Sorta.
But I really, really wanted to share this drink with you, because it tastes incredible and it embodies the sort of building-layers-of-flavor thing I’ve been working on lately.
When I found my first bottle of St. Germain elderflower liqueur last year, I was – like many of you – inspired by its unique flavor and wanted to use it in a cocktail. I mixed it with vodka, I mixed it with gin, I mixed it with lemon juice, and I sweetened it with simple syrup. And everything I came up with ended up being remarkably similar to this drink, which – while delicious – lacked the complexity I was looking for in a drink to put on my cocktail menu.
Enter Sweet Cheeks Winery. Their 2006 Estate Pinot Gris has something you won’t find in too many Oregon wines: big, ripe, juicy white peaches on the palate. And when I tasted it, I knew I had to find a way to work this baby into a cocktail.
East of Eden Print Me
- 1½ oz Bombay gin
- ¾ oz fresh lemon juice
- ½ oz pinot gris syrup*
- ¼ oz St. Germain elderflower liqueur
- ½ oz egg white
- Shake ingredients over cracked ice and strain into a chilled cocktail glass. No garnish is necessary, as it will just get in the way of the luscious aromas rising from the glass.
- *To make pinot gris syrup, simmer one bottle pinot gris (or try experimenting with other local white wines - this is one drink that can evoke a sense of place) over medium heat until reduced by half. Add 12 ounces sugar and stir until clear. Bottle and chill until ready for use.
Recipe printed courtesy of jeffreymorgenthaler.com