I created this cocktail for use at Blackberry Farm, a Relais & Chateaux resort located in Walland, TN. This cocktail should be on the menu for the month of January 2013. An involved drink that works well as a single cocktail or mass produced for a party setting. Light, earthy, sweet, bubbly and delicious!
1 oz. Bombay Dry Gin
.75 oz. Thatchers Blood Orange Liqueur
.25 oz. Fee Bros. Flarnum
1 dash of Fee Bros. Peach Bitters
Splash of Lucid Absinthe
.5 oz. Strawberry/Blueberry/Rosemary Syrup
In a mixing tin with ice add a splash of Lucid Absinthe. Shake to coat the inside of the tin and ice. Strain out the absinthe. Next, add everything else except the champagne. Shake till cold and then strain over ice in an Absinthe goblet. Top with house champagne. Garnish with a thick orange peel / moonshine blueberry flag.
*Strawberry/Blueberry/Rosemary syrup: In a container add 1 cup of sugar and 1 cup of boiling water. Stir together to dissolve the sugar. Transfer liquid into a pot. Then add 6 strawberries capped and quartered, 3 bar spoons of moonshine blueberries, and 2 fresh sprigs of rosemary. Stir together. Place the pot on a stove on a low heat. Once it starts to boil, remove and fine strain the liquid out. Add 1/2 oz. of vodka and then store in a container of choice in a refrigerator. The syrup should stay good for a month.