Stone Fruit Vodka Old Fashioned with Hangar 1 Vodka

 
I was recently invited to Summer Fête with Hangar 1 Vodka to drink delicious summery cocktails and chat with their Master Distiller, Caley Shoemaker.  It was a lovely event - delicious drinks, gorgeous nibbles, and everyone who came to the party was able to bring home their own bottle of Hangar 1 Straight Vodka painted by Katie Rodgers, aka Paper Fashion.

Hand Painted Bottles

Hangar 1 Straight Vodka is unique because it is made of a blend of pot-distilled wine grapes and column-distilled Midwestern Wheat, a process that gives the vodka a nice fruity flavor that marries beautifully with other fruit flavors.  Given that it's summertime and there is an abundance of fresh produce right now, I wanted to create my own summery infusion with fresh cherries and apricots - one of my favorite summer fruit combinations.  I put the fruit in a small glass bottle, topped it off with the vodka, and let it sit for about a week.

Apricot Cherry Infused Vodka

When it comes to cocktails, often a simple cocktail showcases a spirit best, and I wanted all those fresh fruit flavors to come through in this drink.  I immediately thought of a spin on an old fashioned - but with vodka!?!?!  I know, it feels like sacrilege!  Stick with me people - it's delicious.

I roasted up some more cherries (cut in half, 10 minutes at 400 degrees), and then muddled one whole cherry with a barspoon of sugar.  The roasted cherries caramelize and become extra sweet and delicious, becoming the perfect syrup for an old fashioned!  I added my apricot-cherry infused vodka, a barspoon of Amaro di Angostura and Barrel Aged Forbidden Bitters to give the cocktail a bit of barrel spiciness, rounding out the drink beautifully. Top it off with fresh apricot, half of a roasted cherry, and a sprig of Tarragon to add a bit of freshness. 

And just like that, I've found my new favorite summer drink.

Enjoy!

 

Stone Fruit Vodka Old Fashioned
Created by Gastronomista

2 oz Apricot Cherry Infused Hangar 1 Straight Vodka
1 Barspoon Demerara Sugar
1 Whole Roasted Cherry
1 Barspoon Amaro di Angostura
5 Dashes Miracle Mile Barrel Aged Forbidden Bitters
2 Apricot Slices and 1/2 Roasted Cherry to Garnish
Tarragon Sprig to Garnish

Muddle roasted cherries in the bottom of a glass with a barspoon of Demerara Sugar.  Add Vodka, Amaro, Bitters, and stir.  Add a large ice cube, and garnish with two slices of fresh apricot, topped with half of a roasted cherry and a sprig of fresh Tarragon. 


Roasted Cherries

Cut cherries in half and place on a baking pan.  Roast for 10 minutes at 400 degrees.

Apricot-Cherry Infused Vodka

Thinly Slice 1 Apricot and a handful of cherries.  Place into a non-reactive bottle, an top with vodka.  Let sit for 1-2 weeks, and enjoy!

Pro Tip: Cut the fruit extra thin so it will easily come out of the bottle when you're finished!

Styling Notes
Mario Luca Giusti Milly Acrylic Tumblers - Parched Penguin
Gold Cocktail Picks - Parched Penguin
Silver Fruit Stand - Grandma Gastronomista

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Pickleback Redux - Beets!

I've loved beets ever since I was a kid - especially when pickled in cider vinegar with loads of cinnamon and cloves.  I used to eat them straight out of the jar as a midnight snack.  I was always hypnotically transfixed by the vibrant magenta hue of beets - something I continue to find to be mesmerizing.  

I also have a bit of a Kombucha obsession - and when I purchased the new Beet Health-Ade Kombucha I was impressed that they were able to retain the vibrancy of the beets.  So, naturally I wanted to make it into a cocktail!

I instantly thought of a pickleback - a shot of whiskey followed by a shot of pickle juice.  The kombucha has a slight vinegary taste to it, so it's an honorable substitution. 

The Beet Pickleback can be done in two ways. 

Option 1 - Shot of White Whiskey (I used Jim Beam Ghost - a filtered bourbon) followed by a shot of Beet Kombucha.

Option 2 - A Beet Pickleback Cocktail made with White Whiskey, Beet Kombucha, Simple Syrup, an Applewood Smoked Salt Rim, and Garnished with Pink Peppercorns and a Quick Pickled Beet Slice.

I'll take the latter, thank you very much.

It's a bit like a briny bloody mary, but with more sweetness thanks to the beets and the corn in the bourbon.  The smoked salt rim makes this cocktail extra savory, and adds a wonderful smoked aroma to the cocktail.  The pink peppercorn adds just a touch of spiciness with a subtle floral flavor, and the peppercorns look mighty pretty floating in this deceptive pink drink.  This is an awesomely surprising cocktail.  In the words of Taylor Swift:  "This.  Sick.  Beet."

Beet Pickleback Cocktail
Created by Gastronomista

1 oz Jim Beam Ghost
2 oz Beet Kombucha
1/2 oz 1:1 Simple Syrup

Applewood Smoked Salt for Garnish
Pink Peppercorns for Garnish

Swipe rim of glass with fresh lemon juice, and rim glass with Applewood Smoked Salt.  In a mixing glass, stir White Whiskey, Beet Kombucha, and Simple Syrup with Ice for 30 seconds, and strain into the cocktail coupe.  Garnish with a Quick Pickled Beet Slice.

Quick Pickled Beets

Slice Beets into Thin Slices.  Place in a bowl with 1/2 Cup White Vinegar, 1/2 Tablespoon sugar, and 1/2 teaspoon salt.  Let sit for 15-20 minutes, and then strain.  Add peppercorns, sugar, or salt to taste.