On the lookout for some on-theme 4th of July cocktails? Look no additional! Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and creator of The Seasonal Cocktail has you lined with three patriotic libations that bleed purple, white, and blue.
Hibiscus Mule
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and creator of The Seasonal Cocktail
Elements:
- 2 oz Gray Goose Vodka
- 1 oz Lime Juice
- ¾ oz Ginger and Pear Syrup*
- ¼ oz Hibiscus Tea
- 1 oz Q Mixers Ginger Beer
Preparation: Shake all elements besides the tea and ginger beer and pressure right into a rocks-filled collins glass. Prime with ginger beer, then float the hibiscus tea on high. Garnish with lime wheel and candied ginger.
*Ginger and Pear Syrup Recipe
Preparation: In a saucepan, add 1½ cups of chopped pear for each quart of ginger syrup. Simmer for quarter-hour, stirring sometimes. Take away from warmth and permit to chill for a further quarter-hour. Pressure, urgent on the pear chunks to extract all the flavour and liquid, then bottle and refrigerate.
Laguna Blanca
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and creator of The Seasonal Cocktail
Elements:
- 2 oz Thai Chili-infused Milagro Tequila*
- 1 oz Contemporary Coconut Puree
- ½ oz Cointreau
- ½ oz Lemongrass Syrup**
- ¾ oz Lime Juice
Preparation: Shake all elements and pressure right into a salt-rimmed rocks glass with 1 giant ice dice. Garnish with a kaffir lime leaf.
*Thai Chili-infused Tequila
Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then pressure and bottle.
**Lemongrass Syrup Recipe
In a saucepan, add 1 cup of chopped lemongrass for each quart of straightforward syrup. Simmer over medium warmth for about 10 minutes. Take away from warmth and let steep for a further 10 minutes. Effective pressure, then bottle and refrigerate.
Blueberry and Thyme Caipirinha
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and creator of The Seasonal Cocktail
Elements:
- 2 oz Blueberry And Thyme-infused Avuá Cachaça*
- 6 Lime Wedges
- 1 Sugar Dice
- ¾ oz Easy Syrup
Preparation: Muddle the sugar and lime right into a shaker. Add the blueberry and thyme-infused cachaça. Add ice and shake. Dump unstrained instantly right into a rocks glass.
*Blueberry And Thyme-infused Avuá Cachaça
Add 2 cups of blueberries and a handful of thyme to1 liter of cachaça. Gently muddle the blueberries to extract taste and shade. Infuse for 1 to 2 days, stirring or agitating sometimes. Pressure, gently urgent on the solids to extract as a lot liquid as potential. Discard solids and bottle liquid.
