Alright. It's not Christmas anymore and this Florida-themed drink is neither a holiday treat, nor a tropical cocktail. It is a perfect example of a drink not knowing what it is. I do know, however, that it was surprisingly refreshing on crushed ice, and I can see what the bartender was thinking. This is an easy way to get tourists to try pastis in a refreshing and exotic mix.
Ricard
is a strong anise and licorice spirit with a caramel color. When you
add water to it, the herbs express out in a hazy cloud like absinthe. This pairs well with the boldly red Creme de Noyaux by Tempus Fugit. This is a peach pit and almond liqueur that adds a nutty sweetness to balance the bitter herbs and grapefruit in this drink. You can use amaretto or orgeat as a substitute, but you lose the effect of the bright color.
- 1 1/2 oz. Ricard
- 1 tsp. Creme de Noyaux
- 4 oz. grapefruit juice
Combine all ingredients with cracked ice in a shaker or blender. Shake or blend briefly and pour into a chilled double Old Fashioned glass.
No comments:
Post a Comment
Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com