We hit the ground running for London Cocktail Week yesterday by doing a short-cut black currant and rosemary shrub to flavor this beautifully purple-hued drink. Then it was off to the Tower of London for a glimpse of the World War I memorial honoring the British dead of the battles fought between 1914 and 1918. This art work in progress, to last through the year, involves the the “planting” of ceramic red poppies, one for each of the more than 800,000 who fell in battle.
1 1/2 ounce tequila
1/2 ounce lime juice
1/2 ounce blueberry rosemary shrub
Chilled soda water
Pour all the ingredients into a cocktail shaker with several ice cubes. Shake vigorously until thoroughly chilled. Strain into a chilled cocktail glass. Pour a 1/2 ounce soda water into the drink. Garnish with lime strip.
1/4 cup black currant preserves
3 tablespoons water
1 teaspons dried rosemary
1 to 2 tablespoons apple vinegar
Place the the preserves, water, and rosemary in a small sauce pan and bring to simmer. Do not boil. Continue to simmer for 5 minutes. Strain through a fine-mesh sieve into a clean bottle or small bowl. Add vinegar, and adjust for desired tartness. The shrub will keep, sealed, for 2 to 3 weeks in the refrigerator.
Tasting notes: Shrub is subtly tart, a great drink.
Tomorrow: London Three?
Contents copyright 2014 My Daily Cocktails.