Cocktail of the Week: Hush Hot Dog – Recipe | cocktails

Fresh, bursting with citrus and just a hint of spice – everything you want from a long, refreshing evening.

hot dog

It serves 1

for the syrup
75ml honey
2 sprigs of rosemary

for the drink
1 slice of fresh grapefruitplus 1 wedge, to decorate
½ teaspoon of Tajín Clásico
– this is Mexico’s favorite spice mix, made from ground dried chiles, dehydrated lime and sea salt; look for it online or in specialized stores
45 ml of good vodka – we use Ketel One
15ml fresh lime juice
15ml rosemary-infused honey syrup
– see above and method
grapefruit sodaabove – we used Pink Grapefruit from Two Keys

To make the syrup, put the honey, rosemary and 25 ml of cold water in a saucepan, bring to a simmer and gently bubble for 20 minutes. Let cool completely, then strain into a jar and seal (it will keep in the fridge for up to a month now)

Pipe the grapefruit slice down the middle of the rim of a tall glass, then sprinkle the spice mixture over the wet part of the glass, to coat. Fill the glass with ice, then pour in the vodka, lime juice, and rosemary-infused honey, and give it a good shake. Top with the soda, garnish with a grapefruit slice, and serve.

Massimiliano Bosi, Bar Manager, and Luca Cicalese, Head Waiter, The Bar at Hush, London W1

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