This golden-hued libation, created by bartender Brad Stanton of Prohibition in Vancouver’s opulent Rosewood Hotel Georgia, combines antioxidants, anti-inflammatory agents and other healing properties of the signature spice with Casadores Resposado tequila, dry vermouth, local honey and a splash of lemon and orange juice.
Cocktail Ingredients:
30ml (1 oz) Cazadores Reposado
30ml (1 oz) Dolin’s dry vermouth
30ml (1 oz) turmeric syrup
20ml (0.67 oz) lemon juice
10ml (0.33 oz) orange juice
60ml (2 oz) soda
To Make the Turmeric Syrup:
6oz fresh turmeric (skins on, smashed)
2L water
2L honey
In a large pot, bring water to boil. Add turmeric. Reduce to medium heat for 10 minutes, stir occasionally. Remove from heat, strain, stir in honey. Let stand to cool.
To Make the Drink:
Add cubed ice to a Teku glass. Add 20ml lemon juice and 10ml orange juice to the glass. Fill with ISI prebatch Turmeric Fizz. Garnish with fresh cracked pepper and one dehydrated blood orange wheel.
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