27 Oct Cocktail: Canary Railtown
Canary yellow for the chamomile flowers, delicate and pretty, with sparkling wine, this cocktail is an incredible aperitif or welcome cocktail. Great with light appetizers, salads, shellfish and seafoods.
1.00 oz Chamomile Infused Vodka* (I recommend Absolut Elyx)
0.50 oz Aperol
0.50 oz Alvear Fino Sherry
0.50 oz Fresh Lemon Juice (strained and free of pulp, unpasteurized)
0.50 oz Green Cardamom Syrup**
2 dashes Bittered Sling Shanghai Rhubarb Bitters
Sparkling wine (Dry Prosecco, Dry Cava or Champagne)
Mise en Place:
*Chamomile Infused Vodka – Yield 750mL
1 x 750mL Bottle Absolut Elyx Vodka
7 barspoons high quality Chamomile Flowers (I recommend O5Tea or Granville
Island Tea Co.)
Add chamomile flowers to a 1L mason jar, add vodka. Stir to cover, add a coffee filter to the surface of the vodka to ensure the flowers stay under the alcohol line. Allow to infuse for 3 hours. Strain and squeeze out the remaining flowers, and micro filter. Add back to the original vodka bottle, with dates and labels.
**Green Cardamom Syrup – yield 1L
5g Green Cardamom, bloomed with heat
1 nutmeg (whole)
800mL boiling water
800g white sugar
Bloom the green cardamom and the smashed nutmeg in a medium heated pan without burning. Smash again with a mortar and pestle. Lightly bring the water and sugar to medium heat, add the green cardamom and nutmeg, and allow to steep without heat for 45 minutes. Allow to sit for 24 hours covered in the fridge, and then strain, and keep in the fridge for 5-7 days in sterilized, dated and labeled bottles.
Add all ingredients except the sparkling wine to a shaker, add ice, and shake for 5- 7 seconds. Double strain into a polished champagne saucer (coupe) or flute. Top with sparkling wine, and garnish with a trim lemon peel (pith removed).