Final Servemocktails
Black Cherry Tarragon Shrub + the Silky Black Cocktail
Christoph Stieger22.3.2026
Zutaten
| Zutat | Menge | Einheit |
|---|---|---|
| bs black cherries stemmed and pitted | 2000.0 | ml |
| cup granulated sugar | 1.0 | pieces |
| cup sherry vinegar | 0.3 | pieces |
| tablespoons diced fresh tarragon | 2.0 | pieces |
| ounces parts black cherry tarragon shrub | 4.0 | pieces |
| ounces parts golden rum | 4.0 | pieces |
| ounces creme de cassis blackcurrant liqueur | 2.0 | pieces |
| arge egg white | 1000.0 | ml |
| cup crushed ice | 0.5 | pieces |
Notizen & Zubereitung
For the black cherry tarragon shrub, pulse the ingredients together in a blender a couple of times until the cherries are chopped and pulpy. Empty the mixture into a bowl and cover with plastic wrap. Refrigerate overnight. Strain out the pulp and discard it, reserving the liquid. Distribute the liquid between clean mason jars. Screw on the caps and keep refrigerated until use. You can drink it as-is, or mixed with tonic water for a bit of carbonation, or mix it into cocktails. For the silky blac
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