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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Move over, simple syrups: Your more sophisticated French cousin, the gastrique, has arrived. This acid and sugar reduction cranks up cocktails' flavors (and keeps for up to a month in the fridge). Here, it complements the heady sugarcane rum in the Garden Variety by Daniel Shoemaker of Portland's Teardrop Cocktail Lounge. Ingredients:
3/4 cup sugar |
1/3 to 1/2 cup balsamic vinegar |
1/4 cup sugarcane rum, like mount gay |
8 fresh figs, quartered |
10 basil leaves, divided |
3 strawberries, hulled and quartered, divided |
1/4 cup fig gastrique |
1/2 cup sugarcane rum, such as mt. gay |
2 tablespoons cointreau |
about 1/4 tsp. angostura bitters |
club soda to taste |
Directions:
1. Make gastrique: Bring sugar and 1/4 cup water to a boil. Reduce heat to medium and cook until syrup starts to brown. Remove from heat. Slowly whisk vinegar into syrup. Add rum and figs; simmer 15 minutes and chill.
2. Make cocktail: Muddle 8 basil leaves, 2 strawberries, gastrique, and ice in a cocktail shaker, until fruit is in small chunks. Add rum, Cointreau, and bitters and shake. Strain into 2 ice-filled glasses and top with a splash of soda. Garnish each glass with 2 strawberry quarters and a basil leaf.
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