Recipes

Cadiz Bramble

3rd December 2015

Words: Adam Park
Photographs: Martin L Vargas

NEAL BODENHEIMER

“This isn’t one of my drinks – it was created by the bar manager at Cure, Ryan Gannon – but I absolutely love it. When you’re making cocktails at home you need to get your ice out ahead of time. At the bar, the ice would be sitting out for a short while so it tempers and doesn’t shatter.”
Neal Bodenheimer, bar owner, New Orleans

INGREDIENTS

¾ oz (22ml) syrup (1:1 sugar to water)
2 oz (60ml) fino sherry (Neal uses Inocente fino)
¾ oz (22ml) lemon juice
¼ oz (7ml) cassis (Neal uses ClearCreek)
Crushed ice

METHOD

Make the syrup by stirring together equal parts sugar and water. Wait 10 to 15 minutes, stirring from time to time, until the sugar is dissolved and the liquid looks clear.

Add crushed ice to a cocktail glass (Neal uses Old-Fashioned glasses) until nearly full.

Add the syrup, sherry and lemon juice to a cocktail shaker (no ice), cover and shake for at least 15 seconds.

Strain the mixture over the crushed ice and float (pour slowly over an inverted teaspoon, rounded side up) the cassis on top.

NEAL BODENHEIMER, interviewed for TheGannet.com

Posted 3rd December 2015

In Recipes

 

Words: Adam Park
Photographs: Martin L Vargas