Upside-Down Juice
Ok hear me out… Pineapple upside-down cake… but a cocktail 🤯
In honor of #NationalVodkaDay, I’ve teamed up with my friends at @weberranchvodka to make a cocktail that I swear tastes almost exactly like a caramel-y pineapple upside-down cake. The secret is all in this “Upside Down” juice which was inspired by this @respetoagave syrup that was recently shared with me. Respeto is made from mature agaves that are slow cooked in hornos (ovens) then crushed using a tahona, bringing out that deep/rich caramel notes that you’d only find at a hacienda in Mexico. When mixed with spices, pineapple and smoked sea salt, you have something thats sweet, fruity, savory and surprisingly balanced.
Comment “JUICE” and I’ll send you the exact recipe I used here.
This mix is then simply shaken with one of my favorite vodkas recently in Weber Ranch (also made from 100% agave) which produces a delicious, rich cocktail with a natural foam from the agave and pineapple. Give this one a shot, you’ll love it.
Cheers and happy national vodka day, y’all!
ingredients:
¾ Cup Pineapple Juice
¾ Cup Respeto Agave Syrup
½ Cup Water
1 Tbsp Kosher Salt
1 Dried Ancho Chile
1 Cinnamon Stick
instructions:
In a dry sauce pan, toast ancho chili + cinnamon stick over medium heat for 20 seconds or until aromatic. Add pineapple juice, agave syrup, salt and water and simmer until salt is dissolved. Let the juice cool then strain and pour into a bottle and store in the fridge until service.
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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