Epic Steak’s Bloody MaryJuly 16, 2019
La FuriosaJuly 16, 2019
- 1 1/2 oz Pomegranate Vodka
- 1/2 oz Cointreau
- 3/4 oz Red Wine Gastrique
- 1/2 oz Lemon Juice
- 3 oz Scrappy's Cardamon Bitters
- 1 part Long Meadow Ranch Merlot Sea Salt (for the rim)
- 1 sprig Thyme
To make the Red Wine Gastrique: Reduce by 1/3 a medium to heavy-bodied red wine. While still hot, stir in equal amounts of fine white sugar until dissolved. Add same amount of sherry wine vinegar so that the solution is 1:1:1 and mix. Let cool and keep in fridge.
To make the cocktail: Add all ingredients into a shaker and add ice. Shake well and double strain into a cocktail glass, rimmed with the Merlot sea salt. Garnish with the sprig of thyme.