Jus de pamplemousse, Dry Vermouth et Campari - La Poupée Russe était l'un des cocktails les plus populaires chez Little Jumbo au cours de la saison estivale 2020 ! Agrumes, rafraîchissant et tout ce que vous voulez sur la terrasse arrière. Celui-ci ravira à coup sûr
Recette de poupée russe – Un favori de l'été chez Little Jumbo
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The Russian Doll
Rated 5.0 stars by 1 users
Category
Dry Vermouth / Cocktails
Author:
Bronwyn Hawkins - Little Jumbo
Servings
1
Prep Time
2 minutes
Cook Time
10 minutes
Refreshing. Juicy. Sessionable.
The Russian Doll is a summer crusher. Esquimalt dry vermouth, Woods Amaro, blood orange, grapefruit, and rhubarb
Ingredients
-
2 oz (60 mL) Dry Vermouth / Esquimalt
-
1/3 oz (10 mL) Woods Amaro or Campari
-
3/4 oz (22 mL) Grapefruit Juice
-
1/2 oz (15 mL) Blood Orange Sherbet*
-
2 dashes Lemon Tonic Bitters / Rootside Bitters
Directions
Toss all ingredients between two tins several times, or shake ingredients without ice.
Pour over crushed ice, packed full, into a Collins glass.
Garnish with a grapefruit slice or candied rhubarb if it's in season.
Recipe Note
*Blood Orange Sherbet
Ingredients
50g blood orange peel
200g caster sugar
200g blood orange juice
Method
Use a potato peeler to zest blood oranges, then juice the zested oranges. Once you have 100g of orange zest, cover with caster sugar in a sealable container. Leave this at room temperature for 3-4 hours or in the fridge overnight, shaking occasionally to redistribute the oil pulled from the peels. Add juice to the peel/sugar mixture and stir or shake until the sugar is fully dissolved. Strain out the peels. This is shelf stable for two weeks in the refrigerator or 4 months frozen. This recipe can also be scaled up or down depending on how much you want to make.