Enzita
Have you ever made fizzy grapes?
I didn’t even know you could do this but it makes for the perfect garnish for this clarified cocktail I made with my friends at Codigo Tequila which I’m calling the Enzita.
It’s called the Enzita because it’s a cross between a tequila-based Rosita and borrows elements from the Italian-inspired Enzoni which involves muddling sweet green grapes into a sour-type cocktail, which we’re going to clarify then force carbonate.
Both cocktails have a bitter sweet citrus element to complement the grape so I figured it would be a perfect match with Codigo Rosa, where they take their Blanco and rest it for one month in uncharred French white oak barrels that previously housed a Napa valley Cabernet, which gives a fruity, floral and wine-forward aroma.
After an hour or so, strain this through a filter and repeat until its clear.
With this clarified cocktail, I thought it would be fun to force carbonate it since the bubbles really bring out those fruity, floral wine aromas that really open up the cocktail here. I do want to note that you can’t just do this in any old soda machine so check to make sure yours has a slow pressure release valve.
Lastly, we’re going to garnish with an orange wedge and that fizzy grape from earlier, cheers y’all.
ingredients:
1½ oz | 45 ml Tequila
½ oz | 15 ml Oloroso Sherry
½ oz | 15 ml Rich Simple Syrup
½ oz | 15 ml Sweet Vermouth
½ oz | 15 ml Campari
½ oz | 15 ml Fresh Lemon Juice
1 oz | 30 ml Whole Milk
1 Pinch Sea Salt
3 dashes Angostura bitters
6 Seedless Grapes (1 for Garnish)
Garnish: Carbonated Grapes
instructions:
Combine all liquid ingredients (except milk), salt and 3 grapes into a mixing glass and muddle. Pour mixture into a separate container over whole milk and let it settle to start the clarification process. Strain until clear, then force carbonate. Garnish with carbonated grapes.
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I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq