Saturday, January 26, 2019

Verboten Fizz

This original cocktail is a fun way to combine awesome German spirits and my homemade Forbidden Fruit recipe that I've been trying to find uses for since I made it.

Here Monkey 47 is the base flavor of brilliant botanicals while Asbach Uralt adds richness. The forbidden fruit provides the honey balance against the citrus and I use Raft hibiscus lavender syrup to add to the floral and sweet notes and create an exotic experience. This is a refreshing citrus cocktail, with lots of complexity. The gin and brandy combo is always unexpected for ordinary gin drinkers, and Forbidden Fruit leaves most drinkers wondering what creates the complex flavors in this cocktail.
  • 1 1/2 oz. gin (Monkey 47 used)
  • 1 oz. brandy (Asbach Uralt used
  • 1 oz. Forbidden Fruit
  • 1/4 oz. lime juice
  • 1 oz. grapefruit juice
  • 1 tsp. Raft Hibiscus Lavender Syrup
  • sparkling water
  • grapefruit wedge
Combine all ingredients except sparkling water and grapefruit wedge in a shaker with ice. Shake and strain into a chilled Collins glass full of fresh ice. Top with sparkling water and stir. Garnish with grapefruit peel. 

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