Anybody thirsty?
Time to bow to your new gods of cocktails. Over the weekend, local mixologists Matthew Coughlin of Aquataine and Jason Brown of Sensing took top honors in the regional Cocktail World Cup. These gents will go on to compete in the national Cocktail World Cup in New York on March 7.
Where are the recipes for these winning drinks? Just read on to the extended entry to try Coulghlin's Rosemary Sour, and Brown's Mr. Robinson cocktails. Cheers.
Rosemary Sour
(Created by Matthew Coughlin of Aquitaine)
2 1/2 oz 42 pure vodka
1/2 oz fresh grapefruit
1/2 oz rosemary infused nectar
1/4 oz fresh lime
1 egg white
Mr. Robinson
(Created by Jason Brown of Sensing)
3 fresh Sage leaves pressed with one Myer lemon "disk" peel.
1 oz black tea honey reduction
3/4 oz fresh squeezed Myer lemon juice
3/4 oz egg whites
1.5 oz 42 Below Vodka
Dry shake to emulsify. Add ice shake to chill and dilute. Double strain into a chilled v-shaped glass. Muddle one leaf of sage to release essence,
and place on top of frothed cocktail Garnish with shave lime zest
Contributors
Hayley Kaufman is editor of the Style section.
Rachel Raczka (@rachelraczka) is the lifestyle producer for Boston.com.
