1/2 oz Strawberry Purée
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1/4 oz Ramazzotti
Shake with ice and double strain into a cocktail glass. Top with rosé champagne (~1 oz) and garnish with an edible flower.
Monday, September 19, 2011
la rosa
2 oz Lunazul Blanco Tequila
1/2 oz Strawberry Purée
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1/4 oz Ramazzotti
Shake with ice and double strain into a cocktail glass. Top with rosé champagne (~1 oz) and garnish with an edible flower.
For my second drink at Lani Kai, I left the Happy Hour menu and began perusing the full one. While my first choice, the Hotel California, could not be made since they were in the midst of making another batch apricot-infused Old Tom Gin, I eagerly asked bartender April Wachtel for La Rosa. The drink began with a tequila, berry, and sparkling wine aroma. Next, the sip was crisp and contained a lemon and vague berry flavor. In the first part of the swallow, the strawberry and Ramazzotti stood out, and this was followed by the tequila merged with the rosé sparkling wine at the end.
1/2 oz Strawberry Purée
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1/4 oz Ramazzotti
Shake with ice and double strain into a cocktail glass. Top with rosé champagne (~1 oz) and garnish with an edible flower.
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2 comments:
Apricot-infused Old Tom? Wow. Would that be Ransome Old Tom?
I believe it was a cup of chopped dried apricots per 750 mL of Hayman's Old Tom Gin.
I did not get the recipe for the drink itself but here's the ingredients list:
HOTEL CALIFORNIA: Dried apricot infused Old Tom gin, pisco, lime, pineapple juice, toasted almond orgeat, and Peychaud's bitters.
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