 | Cochin Cocktail1 drink Patrick Sterling- The Kitchen- Chicago, IL |
| • | 2 oz. Citadelle Gin |
| • | 1/8 oz. Great Lakes Distilling, Amerique 1912 Absinthe Rouge |
| • | 1/2 oz. The Perfect Purée Tamarind Puree, thawed |
| • | 1/2 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 1/4 oz. simple syrup |
| • | 2 dash Reagan’s Orange Bitters |
| • | fresh ginger (garnish) |
| Method: | |
| 1. | In a mixing tin add all ingredients with exception of the ginger and Absinthe. Add the Absinthe to the cocktail glass as a rinse. Leave the remaining absinthe in the glass. Shake the Gin, Tamarind, Hibiscus, simple syrup and bitters until chilled. Strain into cocktail glass containing the absinthe. With a microplane, grate the fresh ginger over the cocktail to garnish. |