The tequila sunrise is one of the most popular drinks today but also one of the worse. Essentially its cheap alcoholic orange juice complemented by colored sugar water. Not exactly my cup of tea.
When I was working on my column for Serious Eats this was one of the drinks that I had wanted to revive. The problem I had with the drink was the orange juice. In my opinion OJ is one of the hardest citruses to work with when formulating cocktails. It has a tendency to throw your carefully constructed balance out of whack. Orange juice is already perfectly and requires a more delicate balance to make it work in cocktails. Think about how many classic or great cocktails involve fresh squeezed orange juice. Believe me, not many.
So one night when discussing my column with Troy Sidle while sitting at his bar, Pouring Ribbons, this cocktail came up. He stated that he had solved the problem of the OJ by creating an orange cordial made from a base of oleo saccharum, to which a mixture of fresh orange juice (flavor and sweetness) and the fresh lemon juice (sour note).Oleo saccharum is a key component of classic punches. It is made by peeling citrus and gentle muddling it with superfine sugar, before letting it rest for at least in hour. At the end your left with a sweet aromatic base for your punch. When I tasted the orange cordial on its own it had the right mix of sweet orange flavor and sour bite.
The grenadine they use is also slightly tweaked. its made by reducing POM juice by half and adding fresh POM, orange zest, and orange flower water.
Revamped Tequila Sunrise
2 oz Pueblo Viejo Blanco
3/4 oz Lemon Juice
1/2 oz Orange Cordial
1/2 oz Grenadine
Directions: Add the tequila, lemon juice, and orange cordial to cocktail shaker. Add ice then shake and strain into a chilled cocktail glass. Add the grenadine and allow it to sink to the bottom. Garnish with a grapefruit peel.
Cana Brava is the work of The 86 Co. which is made up of Simon Ford, Dushan Zaric & Jason Kosmos (founders of Employees Only), Malte Barnekow, and Kris Roth. Cana Brava is a 3 year old aged rum from … Continue reading →
Grenadine is supposed to be a pomegranate syrup. In order to reduce production costs the fruit juice has been replaced with artificial ingredients. Most commercial grenadines are now just high fructose corn syrup and Red #40 and Blue #1 – … Continue reading →
The original drink appears in Trader Vic’s Bartenders Guide from 1972 and is sometimes referred to as the Floridita Cocktail. The La Florida Cocktail is the creation of Constantine Ribailagualt and was one of the signature drinks of the La Florida bar in Havana, Cuba.
It’s name is strikingly similar to the Floridita Daiquiri but they are two different drinks. The daiquiri contains maraschino liqueur while the cocktail uses crème de cacao, sweet vermouth, and grenadine as the sweeteners. This particular version of the drink appears in the PDT cocktail book and is the creation of Jack McGarry.
La Florida Cocktail 2 oz Banks 5 Island Rum .75 oz Lime Juice .5 oz Crème de Cacao (Marie Brizard) .25 oz Sweet Vermouth (Cinzano) 1 barspoon Grenadine (Hibiscus Grenadine) Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel and enjoy.
The drink is well put together and despite the .5 oz of Crème de Cacao the chocolate flavor is still subtle and interwoven with the herbal qualities of the vermouth. The final flavor is not one you would except but its delicious and well worth exploring.
7 Daiquiri’s in 7 Days continues tomorrow with the: Royal Daiquiri
Pink Pigeon is named after an endangered bird native to Mauritius. At one time there were only 10 left in the world. The rum is distilled in the oldest distillery still in operation today in Mauritius.The vanilla is then handpicked … Continue reading →
I discovered this recipe while skimming through the 75th Anniversary Edition of Mr. Boston’s Official Bartender’s Guide. The recipe calls for 1792 Ridgemont Reserve Bourbon Whiskey, which I did not have on hand. The notes for the drink state that this particular bourbon has a higher than average content of rye. I decided to go with a rye whiskey (Redemption Rye), although Bulleit Bourbon would have been another excellent choice.
Commodore Cocktail 2 oz 1792 Ridgemont Reserve Bourbon Whiskey (Redemption Rye or Bulleit Bourbon) .75 oz white crème de cacao .5oz lemon juice 1 dash (tsp) of grenadine (hibiscus grenadine) shake with ice and strain into a chilled cocktail glass.
Some recipes call for equal parts of the first 3 ingredients and do not specify a high rye content bourbon. This will create an overall sweeter drink compared to the recipe I have listed. You should experiment to see which suits your palate best.
While its pink color may lure you into thinking its a sweet drink with no bite, beware for the rye gives it its fangs. There is sweet chocolately goodness throughout the drink with the rye making its presence felt near the end.