Monday, April 13, 2015

The Spring Fever

I'm obsessed with juicing - the combinations are endless and freshly extracted juice tastes incomparably better than anything you can buy at a supermarket. One of my favorite combinations is pineapple and fennel - the pineapple is sweet and acidic, and the fennel lends a slightly herbaceous freshness to the juice.

I'm also fond of drinks that are relatively strong - and the Spring Fever is no slouch. The egg white gives it a charmingly frothy top, and the ginger gives it a nice little burn. For an egg-free, alcohol free version - give the second version a try!

The Spring Fever
by Sarah

Lemon juice
Chile salt, for rim (I make my own chile mix, here - and mix it with salt in a 1:1 ratio)
1 ounce pineapple fennel juice (for juice: 1/2 large gold pineapple, 1/2 large bulb fennel)
1 teaspoon ginger juice (or less, to taste)
1 teaspoon honey
1 ounce white rum (I used Bacardi Superior)
1/2 ounce St. Germain
1 large egg white (approximately 1 ounce)
Basil leaf, for garnish

Rim a coupe cocktail glass by dipping the edge of the glass first into lemon juice, then into chile salt.

In a cocktail shaker, combine liquid ingredients. To make the egg white frothy, first do a dry shake (without any ice) - shake vigorously for about 10 seconds. Add a scoop of ice, then shake vigorously again, harder and longer than you normally would shake a cocktail.

Strain into the glass (if the egg white doesn't come out of the shaker, scoop it out with a spoon), and top with a basil leaf.

The Spring Flush (egg-free, alcohol-free, light)

Fill a double old-fashioned glass halfway with pineapple fennel juice, then add a teaspoon each of ginger juice, lemon juice, and honey. Stir well, then top with tonic water and a basil leaf. You could also add a shot of vodka, if the "alcohol-free" thing doesn't work for you.


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