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HOMERECIPESCOCKTAIL RECIPES


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Photo by Kate N. G. Sommers

Prairie Rose

This is a bright and cheery combo of vodka, hazelnut-infused orgeat, grenadine and citrus.

2 oz. vodka
1/2 oz. hazelnut orgeat (see below)
1/4 oz. real grenadine (store-bought or homemade)
1/4 oz. fresh lemon juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: mist of rose water

Combine all ingredients in a shaker with ice and shake. Strain into chilled coupe and top with a mist of rose water.

Hazelnut Orgeat
1 lb. hazelnuts
3 cups turbinado or demerara sugar
1 1/2 cups water
4-5 dashes rose water

Heat oven to 400 degrees F. Coarsely crush hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place toasted nuts, sugar and water in a medium pot and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add rosewater and stir.

Gina Kent, Bradstreet Crafthouse, Minneapolis
Reprinted with permission from Northstar Cocktails. Published by Borealis Books.

 

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