Birding on Holiday
Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture
Bartender Tom Mahne of The Lexington | Cambridge, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Lovage Tincture:
15 grams dried lovage
300 milliliters grain alcohol
Super Lime:
125 grams lime peels, juice reserved
44 grams citric acid
11 grams malic acid
2.5 grams tartaric acid
8 grams kosher salt
House Grenadine:
Pomegranate juice
Granulated sugar
Orange blossom water
Rose water
To Assemble and Serve:
Yield: 1 cocktail
1½ ounces Bordiga bianco vermouth
¾ ounce Banks 5 Island rum
¼ ounce Fernet Branca
Lime wheel
METHOD
For the Lovage Tincture:
In a nonreactive container, combine all ingredients. Seal and let sit 5 days. Strain, bottle, and reserve.
For the Super Lime:
In a mixing bowl, muddle peels and acids. Let mixture sit 30 minutes at room temperature. In a Vitamix Commercial blender, add lime juice, 950 grams filtered water, and muddled peel mixture. Blend until smooth. Taste and adjust seasoning with salt. Strain, bottle, and refrigerate.
For the House Grenadine:
In a pot over medium-high flame, heat 2 parts pomegranate juice and 1 part sugar, stirring until liquid begins to evaporate. Cook additional 20 minutes, or until a deep purple color is achieved and mixture begins to caramelize. Transfer to an airtight, nonreactive container. Add 5 dashes orange blossom water and 2 dashes rose water per liter of liquid. Refrigerate.
To Assemble and Serve:
In a shaker, add vermouth, rum, Fernet, 1 ounce House Grenadine, ¾ ounce Super Lime, and 2 dashes Lovage Tincture. Whip shake, then strain into a highball glass with crushed ice. Garnish with lime wheel.
