101 Best New Cocktails: Backyard Barbecue by Paulina Swan, ROUX, Rochester, NY, USA
Backyard Barbecue
Paulina Swan, ROUX, Rochester, NY, USA
Laphroaig 10 Year Old scotch whisky, as a rinse
45 ml (1.5 oz) Plymouth gin
15 ml (.5 oz) Cynar
15 ml (.5 oz) Salers aperitif
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) Squid Ink Syrup*
1 egg white
3 dashes Peychaud’s bitters
1 rosemary sprig, as garnish
Rinse a chilled coupe with the scotch. Combine remaining ingredients and dry shake for about 10 seconds, then add ice and shake 15 seconds more. Double-strain into the coupe and add the garnish.
*Squid Ink Syrup: Combine 240 ml (1 cup) water and 200 g (1 cup) sugar to a boil. Take it off the heat and whisk in 3 tablespoons squid ink.
gaz sez: This isn’t the sort of recipe that normally catches my eye, mainly co I’m a bit of a lazy bastard, and the Backyard Barbecue is a trifle complicated to put together. However, the mention of a Laphroaig rinse got my attention, as did the Peychaud’s bitters, so I bit the bullet and took this baby out for dinner and a movie. Got a home run on the first date, too . . .
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