Recipe: Tamarillo Tippler by Nathan Gerdes
November 9, 2011 by Mr. Boozenik
Filed under Recipes
In late October, I had the honor of managing the judging of the cocktail contest at The Great American Distillers Festival. As a result, I got to enjoy them all, and want to share some of my favorites with our readers.
Recipe: Tamarillo Tippler by Nathan Gerdes
This cocktail was a play with local and seasonal ingredients, taking a Portland spin on a South American source. The Tamarillos are native to the Andes of South America and although fall is upon us up here, south of the equator spring has just arrived and these unique fruits are just starting to ripen. With Encanto Pisco and fresh Tamarillos in mind, the remainder of the ingredients were just there to support and bolster the other existing flavors; pushing the sour, tart, and herbaceous tones a littler further.
Ingredients:
2 oz. Encanto Pisco
3/4 oz. Fresh Lime Juice
1/2 oz. Gran Classico
1/2 oz. simple syrup
2 dashes Peychaud’s Bitters
Half of a tamarillo
Instructions:
Muddle half of a tamarillo in the bottom of a mixing tin. The motion should be more of a slow grinding, rather than a vigorous pile-driver style muddling. Add ice and all other ingredients, except the soda and garnish. Shake all ingredients, double strain over fresh ice in a chimney (collins) glass. Top with soda water. Garnish with a lime wheel and slice of tamarillo.
Nathan Gerdes manages the bar program at H5O Bistro and also bartends at Thatch Tiki Bar.
