Summer in a Cup
It doesn't have to be summer to drink this refreshing cocktail.
Photo by Sydney Mondry
Makes 1 cocktail
Prep: 10 minutes
Total: 20 minutes
½ cup water plus 400 grams
½ cup honey
8 g fresh mint, extra flowers for garnish
3 g fresh Mexican mint marigold, extra flowers for garnish
1 g dried rosella, extra flowers for garnish
1 ½ oz Capitoline Rose Vermouth
¼ oz Baltimore Whisky Company Charles Street Apple Brandy
½ oz verjus
fresh alpine strawberries for garnish
1. Bring water to a boil. Place honey in a heat proof measuring glass. Place mint, Mexican mint marigold, rosella in a teapot. Pour ½ boiled water over honey, stir to dissolve, set aside, cool to room temperature. Pour remaining 400 g boiling water over fresh and dried herbs, steep for 4 minutes, strain, place in fridge to cool completely, set aside.
2. Wrap a large piece of ice in a kitchen towel. Using the back of a large wooden spoon, whack the ice cube 3-4 times to break it up. Transfer ice to a martini shaker. Add vermouth, apple brandy, verjus, ½ oz honey syrup, 2 oz tea. Shake contents till cold, about 30 seconds.
3. Strain liquid into high rimmed bowl or mug over a large piece of ice. Garnish with mint flowers, Mexican mint marigold flowers, a few rosella petals and 2-3 strawberries.