Crafted by: Adam Stearns, Resort Mixologist, Terranea, Rancho Palos Verdes, California.
- 1 1/2 ounces Herradura Reposado tequila
- 3/4 ounce Noilly Prat Ambre vermouth
- 1 ounce pomegranate hibiscus shrub (see recipe below)
- Fever-Tree ginger beer
- A spritz of La Nina Primario mezcal
- Candied ginger and apple fan, for garnish
- Add all ingredients but the ginger beer and mezcal into a shaker, then strain over crushed ice into a copper mug.
- Top with Fever Tree ginger beer and spritz or lace La Nina Primario mescal over the top.
- Garnish with an apple fan and candied ginger, and serve.
Pomegranate Hibiscus Shrub
- (Yields around 3 cups)
- 13 ounces pomegranate seeds
- 3 ounces dried hibiscus petals
- 1 1/2 cups cane sugar
- 1 cup apple cider vinegar
- 1 cup water
- Heat all ingredients in a saucepan on medium to low heat for around 10 to 15 minutes, without bringing to a boil.
- Stir occasionall, and allow to cool once ingredients begin to blend well.
- Strain into appropriate container (glass is best), allow to cool to room temperature, and then refrigerate.
This cocktail was primarily inspired by seasonality, but also from the focus of our restaurant Mar’sel. At this restaurant, we are kitchen driven with an incredible wine list — so all of our cocktails feature wine in some way, shape or form. I have been learning from the kitchen more and more, and have been inspired to incorporate ingredients that I need to turn a stove on to prepare. So, I make the shrub and the candied ginger myself, and strive to improve the flavors and balance each time I use these techniques.