Tune into News 1130 at 11:05 am each Friday for Foodie Fridays with The Good Life Vancouver’s Cassandra Anderton.
Listen here – August 5 ff 8.5
Restaurant Pick – Tableau Bar and Bistro
Drink Pick – Cointreau
Ready to meet the strength of the crystal clear spirit, are baskets laden with sun-dried orange peels, their intricate colours defining different orange flavors; greenish-bronze for bitter, orangey-red for sweet, which yield a greater fruit intensity.
The peels are fully dried, macerated and finally distilled in gloriously burnished red copper stills to extract every drop of the precious essential oils. The other ingredients (alcohol, sugar and water) – which are also completely natural – give the liqueur its creamy roundness and aromatic vigour that inspires the mouth. Like an intimate secret, the recipe itself is faiuthfully guarded.
Senorita – Heather Yau – Bartender of Cin-Cin Ristorante + Bar and Shangri La Lobby Lounge
Blanco tequila 1.5oz
Cointreau .5oz
Lime juice 1oz
Orange juice .5oz
Tamarind ginger syrup (home infused with 1:1 simple syrup) 1oz
Tamarind paste and grinded sea salt
One Italian sweet basil leave
Rim rocks glass with sea salt, by rubbing tamarind paste on rim first.
Add all ingredients into shaker, add ice and shake really really really hard.
Ice rocks glass, single strain cocktail into glass, garnish with a basil leave, a slice of ginger and lime wheel (let garnish sit on top of ice). Straw is optional.
Enjoy responsibly as it is deadly tasty. Cheers!
Events
Cocktail Kitchen at The Refinery
