Smoky, sweet, and herbaceous, this cocktail delivers some serious flavor with the help of a sous vide immersion cooker. —INGRAIN, Winter 2018
RECIPE / Ken Hunnemeder
The hibiscus gives the drink a beautiful pinkish hue; shaking a cocktail that contains beer leaves you with a nice, tight frothy head. The smokiness of the mezcal is offset by the sweetness of the syrup, and the funky notes from the Sofie complement the herbaceous qualities of fresh rosemary.
Makes 1 cocktail
2 ounces mezcal
1 ounce Hibiscus Rosemary Syrup (ingredients + recipe below)
½ ounce fresh lime juice
3 dashes Peychaud's Bitters
6 ounces Goose Island Sofie
Sprig fresh rosemary
Large ice cube in a cocktail glass.
Mezcal, syrup, lime juice, and bitters in a cocktail shaker. Fill with ice and shake vigorously, then strain into the glass. Top off the glass with Sofie and garnish with a sprig of rosemary.
HIBISCUS ROSEMARY SYRUP
2 hibiscus tea bags 4 fresh rosemary sprigs 1½ cups sugar
Sous vide immersion cooker
Gallon-size zip-top freezer bag
Sous vide immersion cooker to 180°F.
Sugar + 1½ cups water + tea bags + rosemary sprigs in a gallon-size zip-top freezer bag. Before you zip the bag, lower it into the preheated sous vide water bath to remove any air pockets.
Ingredients in the water bath for 30 minutes.
Bowl with ice and water. Put the bag in the ice water and let it cool, then strain your syrup into a squeeze bottle and store it in the fridge.