As I prepare the cocktails for this column, I’m slowly entering a world that was previously completely unknown to me. One question on my Facebook wall about where to buy a certain brand of bitters sparked a flurry of responses and links from many friends who are passionate about high quality drink. I can definitely see how one could become quite fascinated with mixing drinks and making syrups, bitters and the like. This week’s recipe for the Rosada, which can be found on The Comrade’s summer cocktail, is the creation of a very enthusiastic bartender, Brittany Maguire. The color is all natural, from hibiscus flowers infused in tequila. However, there’s another great ingredient whose color doesn’t show up but whose taste sure does. Brittany serves hers garnished with cucumber and hibiscus petals, but I stopped just short of the petals. Do you infuse liquor for homemade cocktails? If so and you’d like to share, don’t be afraid to send us an email through the submissions address. — Kristina
About Brittany: Brittany is a small town girl who moved to Toronto just over five years ago to pursue a career in journalism. She began bartending while working several unpaid editorial internships and fell in love with the craft of creating cocktails and infusions. She dabbles in bitter infusions and homemade syrups and shrubs. Her cocktails tend to be floral and girly, which is very much a reflection of how she sees herself. She loves to work with tea infusions and ingredients that may turn a cocktail pink or red. When she transitions from bartending, hopefully in 10-ish years, she plans to open a flower and tea shop, perhaps in Toronto or some place warmer. In mid-August she will be moving from The Comrade to The Drake, also located in Toronto.
See the recipe for the Rosada after the jump . . .
- 2 oz hibiscus-infused premium tequila blanca
- 3/4 oz fresh lemon juice
- 1/2 oz Green Chartreuse
- splash of Pernod
Combine ingredients in a shaker and shake on ice. Serve on the rocks. Garnish with cucumber slices.
*Brittany uses 8–10 dried hibiscus petals per 750ml of tequila blanca for her infusion.
I love this cocktail because it is so fresh and bright. The name and floral component I think can be a bit deceiving because the spirits I used can be fairly intimidating. I think about women a lot when I’m making my cocktails. Partly because classic cocktails have somehow developed a very masculine enjoyer or consumer. I like to use serious spirits but give them a bit of a disguise, make them sound so delicious that they forget about the time they drank too much tequila in college. This drink is one you want to have at the end of the night, to finish with a great, lasting flavor.