Drinks

BSS Original: Mindaro

Today we share one from the Bitter Sweet Spirit vault, a cocktail that is as beautiful as it is delectable.

We typically share our favourite cocktails from different places around the world, and from times long-passed. Today, however, we’re pulling up our sleeves and sharing one of our own – The Mindaro cocktail.

This cocktail was humbly put together when trying to blend citrus flavours with a hint of spice. The look is inspired by a Pisco Sour, complemented by a sprinkle of fresh lemon zest, and contrasted by some dark sweet cherries (more on these in the coming weeks!).

The name “Mindaro” comes from its colour, sitting close to chartreuse, but slightly more yellow. You gotta admit, it’s also a cool word!

This drink is crisp and refreshing, but not typecast as a summer drink. In my opinion, it transcends all seasons.

Recipe

1 ½ oz gin
1 oz lemon sorbet (see below)
¾ oz cucumber juice
1 egg white (½ – 1 oz egg white)
½ oz lemon juice
5 dashes hot pepper bitters (we used Dillon’s Hot Pepper bitters)
Angostura
Boozy cherries (Optional, but recommended)
Lemon zest

In a shaker, add the first 6 ingredients with no ice and shake vigorously to emulsify egg. Add ice, and shake some more. Double strain into a coupe and garnish with angostura, lemon zest, and optionally, some boozy cherries.

mindora-top_wm

Lemon Sorbet

A sorbet, in this instance, is a mixture of oily sugar (oleo saccharum), and lemon juice, used to create a more fragrant and flavourful ingredient. To make one is rather simple; you’ll need about 4 lemons and about a ½ cup of sugar.

  1. Zest and juice all lemons.
  2. Create an oleo saccharum by adding about 120g (~½ cup) of granulated sugar to the zest in a bowl
  3. Cover with plastic film and set aside for 30-40 min.
  4. You’ll notice the sugar has become slightly moistened. This is from the oils being extracted from the lemon peels.
  5. Place the lemon zest and sugar mixture in a strainer and pour the lemon juice over it. Repeat until there is no sugar on the lemon zest.
  6. Discard zest and ensure the sugar and lemon juice are well mixed.

The lemon sorbet should keep for about a month in a well sealed jar, but keep in mind the intensity of the lemon flavour will subside over time.

We plan to keep bringing you more of our unique and delicious creations down the road. Until then, a couple of Mindaros should hold you.

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