Notes
Created by Brennan Sheppard, Bartender, Brewsters Beer Garden
🍸 Wizards of Elixir Cocktail Competition Entry
The Perfect Purée product used in the cocktail was The Perfect Purée Meyer Lemon.
1 ½ oz Jasmine Rice Washed Charbay Clear Vodka(40% ABV)
½ oz Suze
10 dashes Black Peppercorn TinctureRecipe below
¾ oz The Perfect Purée Meyer Lemon
¾ oz Salted Fennel SyrupRecipe below
Fennel Frond, garnish
1
Ingredients for Salted Fennel Syrup:
- 1 lb. fennel
- 32 oz. water
- 181 g. salt
- white sugar, as needed
Method for Salted Fennel Syrup: Combine the salt and water to create a saltwater mixture. Blend the mixture with the fennel and reduce with white sugar to 50 brix.
2
Ingredients for Black Peppercorn Tincture:
- Bacardi 151 Rum
- black peppercorn
Method for Black Peppercorn Tincture: soak black peppercorn in Bacardi 151 Rum for 3-5 days before straining the black peppercorn out.
3
Method for Partial Shade: Combine and stir all ingredients in a rocks glass, over 1 large cube. Garnish with fennel frond and enjoy.
Ingredients
1 ½ oz Jasmine Rice Washed Charbay Clear Vodka(40% ABV)
½ oz Suze
10 dashes Black Peppercorn TinctureRecipe below
¾ oz The Perfect Purée Meyer Lemon
¾ oz Salted Fennel SyrupRecipe below
Fennel Frond, garnish
