St. Astor

I can’t believe it’s only 36 hours for my children to fly to Miami. My U-Haul truck is almost fully loaded and things are going faster than planned. In less than two days I’ll be heading to the East Coast!

So, I thought it would be a good idea to toast to the West Coast with this superb cocktail —named St. Astor, born in San Francisco.
I found the recipe in Left Coast Libations, the book by Ted Munat. The mother of this creature is mixologist Christine D’Abrosca, who bartends at Smuggler’s Cove, a very respectable rum bar in a city that is, no doubt, one of my favorite on the West Coast.
Christine’s recipe calls for Matusalem 15 Gran Reserva —a rum of Cuban origins, currently produced in the Dominican Republic—, and Grand Marnier. To mix with what I have available at home and celebrate Ron de Venezuela, I used Santa Teresa 1796 and Rhum Orange Liqueur.
The result is an elegant, spicy concoction, that I predict will be one of my favorites on the East Coast. Cheers to both coasts and the amazing country we have in between!
1 ¼ oz of Ron de Venezuela Santa Teresa 1796
½ oz of vanilla infused St. Elizabeth Allspice Dram*
½ oz of Rhum Orange Liqueur
½ oz of fresh lemon juice

Shake all ingredients over ice. Strain over ice cubes in a rock glass. Garnish with an orange or lemon wheel and a mint sprig.

(*) To make the vanilla infused St. Elizabeth Allspice Dram, place ¼ of vanilla bean into a 6-ounce jar with a lid. Pour 5 oz of St. Elizabeth Allspice Dram and let stand for 24 hours. Before using it, remove the vanilla bean and discard.

To print the recipe click here.

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