How to make a spicy summer cocktail
- 7 years ago
How To Make Feast Restaurant’s Peace & Amity Cocktail. It’s made with egg white, giving a festive foaminess that tames the grassy funk of the rhum agricole and the quinine bitterness from the Byrrh, and also lets the herbal rosemary and Chartreuse and bright lemon flavors shine through.
Peace & Amity
1.5 oz Rhum J.M. (or any rhum agricole blanc)
.5 oz Yellow Chartreuse
.5 oz freshly squeezed lemon juice
.5 oz rosemary syrup (see below)
.25 oz Byrrh Grand Quinquina
1 egg white
Dry shake all ingredients with the egg white to emulsify.
Then, shake with ice and serve up in a coupe glass.
Garnish with a sprig of rosemary on the foam.
Rosemary syrup:
2 cups white sugar
2 cups water
Enough rosemary (of any variety) to loosely fill a pint container
1. Heat the water to near-boiling.
2. Stir in the sugar until it is thoroughly dissolved.
3. Add the rosemary into the pot, stir for about a minute, and remove from heat.
4. Let cool to room temperature. Depending on your container, you can choose to strain out the rosemary sprigs or leave them in for further infusion of flavor.
(Keeps, refrigerated, for about one month)
Peace & Amity
1.5 oz Rhum J.M. (or any rhum agricole blanc)
.5 oz Yellow Chartreuse
.5 oz freshly squeezed lemon juice
.5 oz rosemary syrup (see below)
.25 oz Byrrh Grand Quinquina
1 egg white
Dry shake all ingredients with the egg white to emulsify.
Then, shake with ice and serve up in a coupe glass.
Garnish with a sprig of rosemary on the foam.
Rosemary syrup:
2 cups white sugar
2 cups water
Enough rosemary (of any variety) to loosely fill a pint container
1. Heat the water to near-boiling.
2. Stir in the sugar until it is thoroughly dissolved.
3. Add the rosemary into the pot, stir for about a minute, and remove from heat.
4. Let cool to room temperature. Depending on your container, you can choose to strain out the rosemary sprigs or leave them in for further infusion of flavor.
(Keeps, refrigerated, for about one month)