Cocktail of the Week - "The Orchid"

(Cover Photo Credit: Acuna Hanson)

The aroma and distinctive flavor of this flavor works well before-dinner, during dinner, or after-dinner. This cocktail is consistent with Asian-inspired cocktails that are light, floral, and refreshing. Perfect for the spring months when flowers are blooming.

The Orchid

  • 2.5 oz *Vanilla Bean-Infused Rum
  • ¼ oz each of yuzu juice and freshly squeezed lemon juice or ½ oz of the lemon juice
  • ½ oz Simple Syrup
  • Garnish – Fresh Orchid Blossom or lemon twist

Combine all ingredients in an iced shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish

 

*Vanilla Bean-Infused Rum

This infusion should be tasted after 4 days to check the strength of the vanilla. Vanilla beans are available at natural food stores, gourmet stores, and online retailers.

  • 4 vanilla beans
  • One 750-ml bottle of aged rum (Brugal Anejo)

Split the beans lengthwise and scrape the seeds out. Add the seeds and pods to a bottle of rum and set aside to infuse for 4-5 days, shaking daily. Strain and rebottle.

Recipe Category: 
Spring / Summer