The second installment of Super Bowl Imbibing for your Super Bowl party is once again a nice warm-up to the actual “in-game” drinking. In Part 1 of this series we designed a beer cocktail that is rich, velvet and savory with hints of chocolate and cinnamon. Part 2 is the polar opposite of that. We’re going to a lighter side of the cocktail spectrum in designing a classic cocktail with a bit of a twist on it.
Once again, this cocktail is designed by Jesse Held, of Eat Street Social, and is tugging at the heart strings of the female populous with this cocktail. Take it away sir.
The Carthusian Swede
2 oz. Prairie Organic Vodka (can be substituted with Gordon’s Gin if desired)
3/4 oz. Yellow Chartruese
1/2 oz. Farigoule
1/4 oz. Fresh lime juice
skinny 1/4 oz. or dash of simple syrup (2:1 sugar:water ratio)
2 eye droppers of Bittercube Bolivar Bitters
3-4 oz. Topper of Cava or your favorite sparkling wine
Instructions:
Combine spirits and citrus juice (sans Cava or sparkling wine) in a mixing tin filled with fresh ice. Shake vigorously until cold, double strain (use a hawthorne strainer and pour into a tea strainer to remove all ice chards) into a champagne flute. Top with cava and garnished with a sprig of thyme.
Tools Needed:
Mixing tin(s), hawthorne strainer, tea strainer, champagne flute, citrus press (manual or electric), jigger or other measuring device.
Barkeep’s Inspiration:
I wanted to develop a cocktail that had a local flare to it. So by using Prairie Organic vodka (made in Princeton, MN) and naming it after our (not mine however) Swedish heritage I thought would be interesting. Some of the ingredients used in this cocktail are not typical in most bars and definitely not a common find in home bars. But it would be well worth the investment to furnish your bar with yellow Chartreuse and Farigoule. Very versatile and delicious spirits to own. I also wanted to make a cocktail-metamorphasis too. By using vodka as a base spirit it allows multiple substitutions in it’s place to give a completely different cocktail with whatever you use. Try a gin (I prefer Gordon’s gin for a great mixing gin) or a Genever (Bols is the best, but Boosma works well too). A Rhum Agricole (like Neisson of Matinique) or Cachaca (like a Leblon) works extremely well with this cocktail. Spirits that don’t work with this recipe are whiskey, brandy and tequila….I tried and didn’t like the outcome. I hope you enjoy this bubbly delight…cheers and happy imbibing.
