Options

Format:
Include:
PRINT
Photo: Thomas J. Story; Styling: E. Spencer Toy Photo by: Photo: Thomas J. Story; Styling: E. Spencer Toy

Garden Variety

Move over, simple syrups: Your more sophisticated French cousin, the gastrique, has arrived. This acid and sugar reduction cranks up cocktails' flavors (and keeps for up to a month in the fridge). Here, it complements the heady sugarcane rum in the Garden Variety by Daniel Shoemaker of Portland's Teardrop Cocktail Lounge.

Sunset AUGUST 2010

  • Yield: Makes 2 drinks, plus about 3/4 cup leftover gastrique
  • Total:45 Minutes

Ingredients

  • Fig Gastrique:
  • 3/4 cup sugar
  • 1/3 to 1/2 cup balsamic vinegar
  • 1/4 cup sugarcane rum, like Mount Gay
  • 8 fresh figs, quartered
  • Cocktail:
  • 10 basil leaves, divided
  • 3 strawberries, hulled and quartered, divided
  • 1/4 cup fig gastrique
  • 1/2 cup sugarcane rum, such as Mt. Gay
  • 2 tablespoons Cointreau
  • About 1/4 tsp. Angostura bitters
  • Club soda to taste

Preparation

1. Make gastrique: Bring sugar and 1/4 cup water to a boil. Reduce heat to medium and cook until syrup starts to brown. Remove from heat. Slowly whisk vinegar into syrup. Add rum and figs; simmer 15 minutes and chill.

2. Make cocktail: Muddle 8 basil leaves, 2 strawberries, gastrique, and ice in a cocktail shaker, until fruit is in small chunks. Add rum, Cointreau, and bitters and shake. Strain into 2 ice-filled glasses and top with a splash of soda. Garnish each glass with 2 strawberry quarters and a basil leaf.

advertisement

Go to full version of

Garden Variety recipe

advertisement