05 Dec Not Your Grandma’s Fruit Cake
by Kate Bushel, Beverage Director Barrocco Goup, Montreal
Serving Glass: highball or tropical cocktail glass
Garnishes: shortbread cookie with plum preserve.
Recipe (for two):
1.50 oz / 45 mL non-alcoholic rum-style // aged rum
1.50 oz / 45 mL non-alcoholic vermouth/modifier-style (like Martini Floreale) // sweet vermouth
1.50 oz / 45 mL orange juice
1.00 oz / 30 mL lime juice
1.00 oz / 30 mL Chai Syrup*
4.00 oz / 120 mL ginger kombucha
6 dashes Bittered Sling Plum & Rootbeer bitters
How to prepare: Mix the bitters, citrus juices, syrup, and non-alcoholic spirits in a shaker. Fill with ice and shake for 15 seconds. Double strain your cocktail into two ice-filled highballs over 2.00 oz / 60 mL of Kombucha in each glass.
*Chai Syrup: Bring 250 mL of water to a light boil. Steep 2 sachets of chai tea for 8 minutes. Add equal weight of demerara sugar and stir until sugar is fully diluted
Flavour Profile: fruity / tart / spiced
Comment on the Cocktail: The Martini Floreale & non-alcoholic rum can easily be replaced with aged rum and sweet vermouth for holiday goers looking to add spirit to the cocktail.
Inspiration: Caribbean holiday fruit cake.
Batching / group party tips: When batching this beauty, wait until service time to add the kombucha so as to preserve the effervescence.
The bitters work well because…. It adds the stone fruit base, nuttiness and earthiness that transforms this tropical cocktail into the perfect winter punch.
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