The Fall season is upon us and I’d be lying if I said I wasn’t on Pinterest seeking out the best fall drinks for my events coming up. I’ve been known to serve up some sinful liquids in a glass, but occasionally I’m one to look for another recipe to add to my collection. And that my friends is where the Savory Cocktails recipe book comes in.
Greg Henry, of SippitySup has crafted together a recipe book with a twist to nearly 100 different drinks plus tips and tools on how to whip up the most classic as well as crazy drink concoctions.
I love that he has broken the book down into 8 different categories including Sour, Spicy, Herbal, Umami, Bitter, Smoky, Rich and Strong. Now even though his motto is “Move Over Sweet” (which you may assume would offend someone writing for Sugar Loco) you must remember — we’re here to Party with the Drinks too!
Today, Greg is sharing with us his recipe for The Chaparral (Which I was obviously drawn to since that’s the name of my parents Ice Cream Parlor!)
Greg Henry: “This is my own invention, if there is such a thing. Cocktails, even the best of them, often rely on those that came before.”
Peel from 1 red or pink grapefruit, roughly chopped
Water, as needed
¾ cup sugar, divided
1 tbsp lightly crushed salt, preferably Hawaiian alaea pink salt
¼ peeled red or pink grapefruit, cut into 4 chunks
6 large sage leaves, divided
2 pony shots / 60 ml / 2 fl oz tequila blanco
1 scant barspoon spiced syrup, using black pepper (see page 7)
½ pony shot / 15 ml / ½ fl oz mezcal reposado
1 sage sprig, as garnish
Place the oven rack in the center position and preheat the oven to 225ºF. Line a baking sheet with parchment paper.
Place the grapefruit peel in a small saucepan, pour in enough water to cover, and add ¼ cup sugar; bring to a boil. Drain off the syrup and repeat the process two more times, using all the sugar. Strain out the peels and spread them in a single layer on the lined baking sheet. Place in the preheated oven to dry completely, 2 hours or longer. Watch carefully—you want the peels to remain pink but be totally dry and crisp enough to snap. Once the peels are dried, grind them into a powder.
Mix 1 tablespoon dried grapefruit powder and the pink salt on a saucer. Moisten the rim of a double old-fashioned glass and press it into the mixture until the mixture adheres. Fill the glass with medium ice cubes; set aside.
Place the grapefruit chunks and sage leaves in a sturdy, thick-bottomed pint glass from a Boston shaker. Use a bar muddler to crush them until most of the juice is extracted—it’s okay if the grapefruit pulp is still partly intact. Pour in the tequila and spoon in the black pepper syrup. Stir lightly to combine and to remove all the syrup from the spoon.
Fill the metal part of the Boston shaker ²?³ full with ice. Pour the muddled tequila mixture (including pulp) over the ice cubes and cap the shaker with the pint glass. Shake vigorously until well chilled. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into an ice-filled old-fashioned glass. Pour the mezcal onto the drink over the back of a barspoon. Garnish with sage sprig. Makes 1
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