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For those of you amateur mixologists who aren't afraid of muddlers and strainers, we bring you our weekly artisanal cocktail recipe from a San Francisco bartender.
This week's cocktail was something concocted by Alicia Walton for Elixir, specifically for the Ferry Building/CUESA Cocktail Week event last week, and it was one of our favorites of the week. It's got subtle sweetness and fruit combined with just a hint of lavender and vanilla. Alicia combined a spoonful of muddled lavender blossoms with honey, lemon juice and fresh blackberries to form the base of this rum drink, which should be served over ice and enjoyed over your long, and hopefully warm Memorial Day Weekend.
The Black Lavender
4 blackberries
1 barspoon dried lavender
1 barspoon honey, preferably lavender honey
Splash of simple syrup
0.5 oz lemon juice
1.5 oz aged dark rum, preferably Zacapa 23 year
0.5 oz Tuaca (vanilla-flavored liqueur)
Muddle blackberries with lavender, honey, syrup and lemon juice. Add rum and Tuaca. Shake vigorously and double strain over ice. (For multiple cocktails, the honey and simple syrup can be combined into a honey syrup -- just add a half-ounce of syrup for each drink.)
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Sounds tasty.
But an absolute bitch to make during a rush, no?
Well of course. The point of "artisanal" cocktails is to take a while, so the bartender and customer can look dreamily at each other before the customer puts down a $20 for his $9 drink and gets back 11 ones, all the better to leave a big tip.
Like Slow Food, and similarly priced.
You have a point.
Geez, what is with all these ultra-sweet cocktails? You don't need extra sugar with blackberries. Which aren't in season, anyway.
That's not a lot of sweetener - 1/2 oz. of the honey/syrup combo is not a lot. I don't think the sugar from the blackberries will add much extra sweetness to, as they have some tartness (as compared to a raspberry).
Proportions adhere to what is essentially a sour - 1/2 - 3/4 oz citrus, 1/2-3/4 oz sweetener, 2 oz spirit. (compare to Whiskey Sour, Daiquiri, Margarita, Sidecar, etc.)
My cousin once made a blackberry pie for a family gathering and forgot to add the sugar that the recipe called for.
It was tart as fuck. Nigh inedible.
I'd like a 2 liter bottle delivered to my work NOW.
I actually WANT the bartender at Elixir to slap me if I ever order that drink. And I plan to tell him that in, oh... about... two hours