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.

Daniel Shoemaker
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: E. Spencer Toy

Recipe Summary

total:
45 mins
Yield:
Makes 2 drinks, plus about 3/4 cup leftover gastrique
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Teardrop Cocktail Lounge, Portland

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