By: Andreea Jula, Bartender, Bovine & Barley, Houston, Texas.
Recipe:
- 3 fresh raspberries
- 1 small slice of fresh ginger (dime to nickle sized), peeled
- 2 ounces Earl Gray infused Aviation gin (1 teabag per 2 cups gin for 2 hours)
- 1 ounce simple syrup (2 cups sugar per 1 cup water)
- 3/4 ounce fresh lemon juice
- 5 drops 18.21 Ginger Lemon tincture
- 3 dashes Fee Brothers Rhubarb bitters
- 2 dashes Fee Brothers Black Walnut bitters
- Sparkling water
Directions:
- In a shaking tin, muddle fresh ginger slice and raspberries.
- Add the infused gin, the fresh lemon juice, the syrup, the ginger lemon tincture, the rhubarb and walnut bitters.
- Add ice about 3/4 of the way in the small tin.
- Shake vigorously.
- Double strain through a Hawthorne and mesh cone strainer over ice into a copper mug.
- Top with sparkling water (I used Topo Chico).
Garnish:
A sprig of mint and a fresh raspberry.
Inspiration:
I wanted a cocktail that would reflect my bubbly personality, so my inspiration was Princess Bubblegum from the Adventure Time series. She has a tart recipe with strawberries, so I went to the market and let the colorful fruit and vegetable stands guide me through pairing things that play with the taste buds. Rhubarb, although looks like a vegetable, is actually a fruit. Its tart, bubble gum flavor made me think of combining it with raspberries, but wanted a bit of a kick, which is why I added the walnut bitters and the Earl Gray-infused gin.
