Holy cow! It
looks like I’ve been bitten by the craft cocktail bug! Once upon a time I used
to enjoy a well made Vodka Martini or Manhattan and even an occasional layered
shot concoction, but that was another lifetime ago and I’ve been mostly a wine
drinker for many years since. Fast forward to now. I live in Portland Oregon and
the beverage is king around these parts. From coffee to spirits there is no
shortage of creative craftspeople willing and able to take it up just one more
notch, ever raising the bar to new heights.
Well now,
with all this creativity swimming wildly around you, one can’t help but be swept up in
it and now my old nemesis gin is my friend and I am more likely than not to
step out of my comfort zone of old standbys and try something new. I still
however haven’t really adopted a taste for beer, much to the dismay of many a
friend who swore I would succumb after living in Portland for a while – they
say one has no choice in the matter. Four years down at this point and I still am not a beer
fan but as I’ve learned, never say never and only time will tell.
Clichés
aside, in the meantime cocktails it is and I have concocted a simply delicious
one using a recipe for hibiscus punch (aka Jamaican Sorrel) as a base. From there
I just do what I always do and play with my food, hoping to make something that
puts a deep smile on my face (it has to pass my litmus test before I pass my
experiments along to my trusted tasters). Sometimes it’s a hit, other times not
so much – I nailed it with this one though and thought I would share. It’s one
of my new favorites and feels so festive this time of year.
Fill
cocktail shaker with ice and add:
1 part
Ransom’s Old Tom gin*
2 parts
Hibiscus punch
A splash of
soda water and a squeeze of lime (I often add a vanilla bean)
Strain and
pour into martini glass with a sugared rim
Garnish with
a lime
Enjoy!
*if you
don’t use Ransom’s, I would add a dash of bitters and big yes on the vanilla
bean or you can always substitute gin with a nice dark rum for another twist –
play around, it’s fun (although if you haven’t tried Ransom’s you really should
splurge and give it a try, it's unbelievably good)
Hibiscus
punch (aka Jamaican Sorrel):
1 gallon
water
3 oz
Hibiscus
2 c. sugar
Soak
Hibiscus in water for 2 hours. After soaking, bring mixture to a full boil and
then reduce the heat and simmer for approx. 8 min. While simmering, add sugar
stirring until well dissolved. Let cool and refrigerate.
Cheers and happy holidays to you all!
