This is one of those not at all practical cocktails that annoy me when I read about them.
It all started with the August issue of Mutineer magazine, which had a recipe for making Blackberry gin. (Gin, lots of blackberries, sugar, time, couldn't fine a good link.) After letting it age for a month, I have one hell of an extract. I also have 1 pint of 80 proof blackberries, which leads us to where we are now.
Blackberry cobbler:
Cobblers are actually a type of cocktail which get their name from the cobble stone shaped pieces of ice in the glass. See what I did there.
I tried to make a flip version of this cocktail, same recipe + pasteurized egg white. There may be an Cement-Mixer-Non-Salmonella explanation as to why it is grey, but I won't be exploring it.
It all started with the August issue of Mutineer magazine, which had a recipe for making Blackberry gin. (Gin, lots of blackberries, sugar, time, couldn't fine a good link.) After letting it age for a month, I have one hell of an extract. I also have 1 pint of 80 proof blackberries, which leads us to where we are now.
Blackberry cobbler:
- Muddle 6 gin soaked blackberries with 1/2 oz cardamon syrup (water, 4 cardamon pods, sugar, a day worth of extract time)
- Add 2 oz Russel's Rye
- Shake, strain into an ice filled rocks glass.
Cobblers are actually a type of cocktail which get their name from the cobble stone shaped pieces of ice in the glass. See what I did there.
I tried to make a flip version of this cocktail, same recipe + pasteurized egg white. There may be an Cement-Mixer-Non-Salmonella explanation as to why it is grey, but I won't be exploring it.
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