Crafted by: Adam Stearns, Resort Mixologist, Terranea, Rancho Palos Verdes, California.
Recipe:
- 1 1/2 ounces Herradura Reposado tequila
- 3/4 ounce Noilly Prat Ambre vermouth
- 1 ounce pomegranate hibiscus shrub (see recipe below)
- Fever-Tree ginger beer
- A spritz of La Nina Primario mezcal
- Candied ginger and apple fan, for garnish
Directions:
- Add all ingredients but the ginger beer and mezcal into a shaker, then strain over crushed ice into a copper mug.
- Top with Fever Tree ginger beer and spritz or lace La Nina Primario mescal over the top.
- Garnish with an apple fan and candied ginger, and serve.
Pomegranate Hibiscus Shrub
- (Yields around 3 cups)
- 13 ounces pomegranate seeds
- 3 ounces dried hibiscus petals
- 1 1/2 cups cane sugar
- 1 cup apple cider vinegar
- 1 cup water
- Heat all ingredients in a saucepan on medium to low heat for around 10 to 15 minutes, without bringing to a boil.
- Stir occasionall, and allow to cool once ingredients begin to blend well.
- Strain into appropriate container (glass is best), allow to cool to room temperature, and then refrigerate.
Inspiration:
This cocktail was primarily inspired by seasonality, but also from the focus of our restaurant Mar’sel. At this restaurant, we are kitchen driven with an incredible wine list — so all of our cocktails feature wine in some way, shape or form. I have been learning from the kitchen more and more, and have been inspired to incorporate ingredients that I need to turn a stove on to prepare. So, I make the shrub and the candied ginger myself, and strive to improve the flavors and balance each time I use these techniques.
