Crush Reviver #2

A sweet cocktail for two by guest writer Roger Zubiate

Dear Early Girl readers,

I’m pleased to welcome a guest writer, a gifted mixologist, a true romantic, and the one person on this vast earth who truly sees me and knows me, my beautiful husband, Roger.

I’ve asked him to write a sweet little cocktail recipe for two ahead of Valentine’s Day, not because he’s my husband, but because there’s no one I know who would be better for the job.

So with that, I’ll leave you to it.

He's also so handsome. I just wanted you to know. My friend Ally took this photo.

Crush Reviver #2

For this recipe, I did some digging into old cocktail books and landed on making a riff on the Corpse Reviver #2 — a low-ish-ABV sour cocktail with added complexity from absinthe. The original employs Lillet Blanc, a canonical French wine aperitif sweetened with citrus peels. We are using the more modern and delicate Lillet Rosé with primary notes of red berries to bolster a personal aphrodisiac: cherries.

I also incorporated a fun sugar syrup with a base of Prosecco and charred vanilla bean to add an effervescent smoky floral component. Through the process of boiling the wine quickly, you will have a no-ABV sweetener you can use for mocktails for up to 2 weeks or so.

The proportions of this recipe are intended to be shared with a loved one. You can, of course, halve this recipe for yourself, as would I. My wife only indulges in the occasional vermouth & sodas or a sip of the kitchen experiments I bring to her for feedback, so there’s no judgement here if you want to make just one serving.

Please note that the specific bottles I suggest for the recipe are recommendations to a point. The ones I included are purposefully easy to find, inexpensive, and worth adding to your bar cart. If you cannot find Lillet Rosé, I’m certain that Lillet Rouge, with its spicy and complex flavor would make a suitable substitute. Either way, Lillet is a fortified wine and needs to be refrigerated. It will begin to turn after two weeks so feel free to experiment. For the morning after, make your loved one a Lillet spritz with sparkling wine accompanied by a grapefruit wheel or simply enjoy it chilled over rocks in the afternoon. If you can’t find Luxardo Sangue Morlacco, please use Cherry Heering. Avoid subbing out either of these for Maraschino Liqueur; the tall, green bottle encased in straw is not exactly the right flavor for this drink.

Ingredients

• 1.5 oz Beefeater Gin

• 1.5 oz Lillet Rosé

• 2/3 oz Luxardo Sangue Morlacco

• 1 oz lime juice

• 1 oz charred vanilla Prosecco syrup (see below recipe)
  

1. Add all ingredients to a cocktail shaker.

2. Add ice to your shaker and shake it until chilled, about 20 seconds. Since there is a lot of volume in this drink, be careful to hold the shaker together firmly for the first few shakes to ensure you don’t spill. Once done, your shaker will hold a seal due to the cold temperature.

3. Double strain into two coupe glasses.

4. Garnish with a brandied cherry on a cocktail pick.
   
   

Charred Vanilla Prosecco Syrup

Ingredients

• 1 small, inexpensive bottle of Prosecco (I used La Marca 187ml)

• 1 vanilla bean

• 1 1/2 cups (300g) granulated sugar

1. Carefully open the Prosecco and pour into a container with a wide mouth such as a jar or a plastic deli. You want to remove as many bubbles as you can without oxidizing the wine too much. Set aside for 20 minutes.

2. Char a vanilla bean over a direct flame. You can do this with a gas stove or kitchen torch. Hold the vanilla bean with kitchen tongs and toast until it has puffed. Transfer to a cutting board and let cool for 5 minutes, then split it in half lengthwise to expose the caviar, but leave it in the pod.

3. Pour the Prosecco and an equal volume of filtered water into a small pot and bring it to a rolling boil. Kill the flame, add the charred vanilla bean and cover. Set aside for 45 minutes.

4. Uncover and pour in the sugar, stirring to dissolve. Pour the syrup through a coffee filter or a paper towel into a sealed container and store in the fridge for up to two weeks.

   Tip: You can use leftover charred vanilla Prosecco syrup in espresso tonics, matcha lattes, strawberry lemonade or for glazing pastries and fruit tarts.

Enjoy Responsibly,

Bella’s Husband