Rose of Althea Cocktail Recipe

Rose of Althea Cocktail Recipe Divya Gugnani: Hi, I’m Divya Gugnani. You probably seen the iconic Dubonnet posters and wondered what is aperitif wine, so let’s go Behind the Burner and meet the mixologist at Louis 649 in New York, New York to find out. I’m here with owner and bartenders Zachary Sharaga. Zachary what are you stirring up for me today. Zachary Sharaga: I’m going to shake up for you a Rose of Althea. It’s a wonderful drink that it contains a Dubonnet Rouge, a Gran Centenario Rosangel which is a hibiscus infused Tequila, some lemon juice, some simple syrup and some orange. Divya Gugnani: Great. Zachary Sharaga: Let’s get right into it. Divya Gugnani: Yeah, let’s do it. Zachary Sharaga: Alright, we’ll start with a little Dubonnet Rouge a three quarters of an ounce. Divya Gugnani: And so that is a wine aperitif. Zachary Sharaga: Right. Divya Gugnani: Which is something that people don’t know anything about. Zachary Sharaga: That you should know about. We’re going to throw an ounce and a half of Tequila on here. The hibiscus mix with the quinine and the herbs blends some really property. Divya Gugnani: So, wine with Tequila it works. Zachary Sharaga: Wine and Tequila works, infused wines. Divya Gugnani: Okay. Zachary Sharaga: But wine and Tequila can work too. We’re going to throw some lemon juice in there. Give it a little citrus base half an ounce of lemon juice, half an ounce of simple syrup to round up the alcohol and give it a little sweet edge to it. Divya Gugnani: So, whenever you use fruit juices on your cocktails you always go fresh juice. Zachary Sharaga: Always fresh. You just squeeze. Divya Gugnani: This is your tip fresh juice for your cocktail. Zachary Sharaga: Fresh juice never use bottled lemon juice in a green bottle. Never use anything but something you squeeze within minutes of making your drinks. Divya Gugnani: Okay, that’s great. Zachary Sharaga: Also, go with chilled glassware to keep your drink feel a little ice and a little water. Divya Gugnani: It’s a good tip. Zachary Sharaga: Keep your glassware really cooled and keep the drink a little cold. Let’s shake it up. I like to go for a quick vigorous shake to wake the drink up. We’re not trying to rock it to sleep like a little baby, so let’s—and then just because we’ve got some ice chips in there we will find and strain it into a chilled cocktail glass and finish it off. Divya Gugnani: So that’s a good technique you want to strain it also because you use some fruit juice. Zachary Sharaga: Some fruit juice some ice shards you want to have a really nice velvety feel in the mouth and let’s double strain so do that. Divya Gugnani: As you can see that beautiful Dubonnet maybe red color kind of peeking through. Zachary Sharaga: Yeah, and in combination with this Rose colored Tequila which is delicious and I will finish that off with a flamed orange twist which will give it a really nice kind of burnt feeling on the nose if you pick up the flavors of the Dubonnet. Divya Gugnani: So, what you do in there? Zachary Sharaga: Just to take a really nice firm orange, cut a little peel off as small rind on the inside of it as you can and just squeeze it on to the surface. Divya Gugnani: Wow! Zachary Sharaga: And you have some beautiful Rose on it that is your Rose or Althea. Divya Gugnani: So, I get to try this now. Zachary Sharaga: Please. Divya Gugnani: And tell you what I think. Zachary Sharaga: Yeah. Divya Gugnani: It smells fantastic. It tastes even better, incredibly refreshing. Zachary Sharaga: You get the orange. Divya Gugnani: You get this really beautiful combination of the lime and orange even Dubonnet. It has a lot of herbal notes. Zachary Sharaga: Yeah. Divya Gugnani: A little bit of spiciness on the nose. Zachary Sharaga: Yeah. Divya Gugnani: As in very, very refreshing. Zachary Sharaga: You get that? Divya Gugnani: I do. It’s a lot of fruit flavor with a bit of spicy punch. Zachary Sharaga: That’s a great cocktail. Divya Gugnani: I like it. For more cool cocktail recipes visit the new Dubonnet.com and better yet submit your own. For the recipe, Q and A, photos and more visit Behindtheburner.com. Stay tune to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.