We love Warren Bobrow. Who wouldn’t love their very own Guru of Mixology? Every Friday the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey contributes a cocktail to stop us in our tracks and what do we do? We neglect to bring him to London with us. Sorry Warren.
A trip to London? What a lovely thought. Without trying to figure out why I wasn’t asked to attend- I created a delicious drink that fits in with the lush flavors that say creativity without fluff.
This is not a session cocktail. The very thought of drinking more than three of them says to me in that “knowing voice” that the next morning will be hard to imagine.
Tanqueray 10 Gin is the backbone of this drink- along with a few coins of sliced jalapeno pepper (just a bit) and juicy grapefruit (and a bit of juice) for acidity. Elderflower liquor- just a touch- forms the spine and a splash of simple syrup with a hunk of grapefruit for garnish forms the depth.
It’s essentially a clear, infused cocktail. The ingredients lurk in the background, the drink is deceptively light- Then; there is the kicker- the busy week you just worked slips into the background and disappears from view.
2 Shots Tanqueray 10
1 Shot White Rum (Agricole if you can get it)
Pink grapefruit hunks (peeled of the bitter pith) and a few tablespoons of fresh grapefruit juice (essential!)
A few coins of Jalapeno pepper (wear gloves, these little fire-driven explosives are HOT)
Splash of Elderflower Liquor
Simple Syrup to taste
Muddle some peeled grapefruit with fresh mint and one or two coins of Jalapeno pepper in a cocktail mixing glass. Add 1 shot white rum and then 2 shots of a botanical gin like Tanqueray 10, continue muddling, add a few tablespoons of freshly squeezed grapefruit juice, add a splash of Elderflower Liquor. Correct the sweetness with some simple syrup.
Shake until frosty and strain into a pre-chilled Martini glass.
Garnish with grapefruit hunk. Add a touch of seltzer to finish, no more than a splash!