pretty cool cordial
A couple of weeks ago, my wife gave me some grapefruit syrup to use in cocktails. she had gathered up some grapefruit peel from her workplace and candied them. The remainder of the syrup from the candying process was quite tasty with a good balance of bitter and sweet. In lieu of simply using the syrup, I made a cordial that would not only incorporate a few other flavors, but would also be shelf stable. So I heated the syrup to simmer and added some Cachaca (Brazilian Rum). In a separate saute pan I toasted some cardamon seed and jalepeno flake. Once they started to smoke, I added them to the syrup/rum mixture. Then I grabbed a couple of sprigs of fresh marjoram and tossed it in as well. This simmered for about 20 minutes. I let it cool and then strained it into a bottle. The result was a bitter sweet cordial with a nice spicy kick. It rocks in place of Campari in a Negroni, or with Champagne… also makes a killer Gimlet. If you have any interest I can give the exact recipe I have. Cheers!
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Jonny Sez!
is the online journal of Oklahoma-born and world-traveled mixologist Jonny Raglin, owner of California's premiere spirits and beverage industry consulting agency: Proper Potion Consulting.
