Croft Pink Vermouth 1 oz. (3cl)
Tequila Blanco 1 oz. (3cl)
Goji and Grapefruit Cordial 3/4 oz. (2cl)
Hibiscus Soda 1 1/4 oz. (4cl)
Port Croft Pink Vermouth Recipe (recipe for 50 cocktails):
Croft Pink Port 423 oz. (125cl)
Vodka 85 oz. (25cl)
Marigold flower (3g)
Rose petals (5g)
Pink pepper (3g)
Cherry tree (4g)
2 Grapefruit peel
2 Orange peel
Goji and Grapefruit Cordial (recipe for 30 cocktails):
3 Grapefruit peel
Hibiscus Soda (recipe for 25 cocktails):
Citric acid (3g)
1 siphon soda load
Recipe: Pour the Port vermouth, the tequila and the cordial into the glass fill of ice. Stir weel for 5 seconds. Add the hibiscus soda carefully. Stir slightly.
Garnish: Cotton candy with hibiscus dust
Port Croft Pink Vermouth Recipe
Part 1 - Aromatic and bitter
"For this recipe you will need a precision scale.
Measure all gram ingredients. Crush the following ingredients with a muddler: pink pepper and juniper. In a large container add the following ingredients: 750ml Croft Pink Port, 250ml Vodka, wormwood, gentian, juniper, marigold flower, chamomile, rose petals, pink pepper, cherry tree, grapefruit peel and orange peel. Cover the container and place in the refrigerator for 2 days. After, removing and straining all the preparation with a coffee filter. Reserve the preparation that results from Part 1 - aromatic and bitter."
Part 2 - Sweet
"In a container add the following ingredients: 500ml Croft Pink Port and 100ml honey.
Stir a little to dissolve the honey in the liquid. Store in the cold. Reserve the preparation that results from Part 2 - sweet."
To complete the recipe, combine Part 1 and Part 2. In a large batch, add Part 1 (Aromatic and bitter part) with Part 2 (Sweet). Stir a little and store in the cold up to 2 months.
Goji and Grapefruit Cordial Recipe
In a blender combine the water (warm) and the sugar. Mix for about 10 minutes at full speed. Allow to cool. Then add the goji and the grapefruit peels. After strain the preparation well with a strainer. Store cold up to 1 month.
Hibiscus Soda Recipe
"For this recipe you will need a soda siphon.
In a conteinner put the water and hibiscus together. Mix for about 5 minutes, then strain with a strainner. Add citric acid and stir. Place inside the soda siphon and close tightly. Eject the soda charge. Store in the cold up to 1 week."