We’re always experimenting with seasonal dinner dishes, but what about stepping up our cocktail game?
Pinnacle Vodka teamed up with Mia Mastroianni, Spike TV’s Bar Rescue Mixology Expert who shares her tips on how to use freshly muddled herbs to take your cocktail game up a notch. She even shares the recipe for the “Sprig for Spring” drink!
1) Choose a Muddler – Ideally, a muddler should be taller than the mixing vessel with some heft so that it can do a lot of the work for you. Don’t use a muddler that is varnished, lacquered or painted, as this could flake or chip off into the cocktail.
2) Master the Perfect Muddle – Fresh fruits and even vegetables are great for muddling! To properly muddle, put preferred ingredients into an empty glass. Then press them with the muddler until all juices and oils have been extracted from fruits, herbs, and vegetables. For citrus-like fruits, the best way to extract the most juice is to push down on the fruit, then press and twist.
3) Work with Herbs – Herbs are delicate and must be handled accordingly. Be careful to not grind and mash herbs because they will bruise, become bitter and swamp-like. Herbs should be cleaned and sorted before lightly muddling, and the best looking leaves should be reserved for garnish.
Sprig for Spring
· 2 parts Pinnacle® Original Vodka
· ½ parts simple syrup
· 6 lime wedges
· 6-8 fresh mint leaves
· Brown sugar cube
· Lime wedges
· Lime wheel for garnish
Preparation: In a mixing glass, drop in the sugar cube and add simple syrup*. Muddle the sugar cube. Add 6 fresh lime wedges and muddle again until the sugar has mostly dissolved. Add a handclap of fresh mint and Pinnacle vodka. Add ice and shake vigorously. Pour into a rocks glass and top with fresh ice. Garnish with a lime wheel and sprig of fresh mint.
Rosemary Simple Syrup
· 8 parts water
· 8 parts sugar
Preparation: In a saucepan, gently heat the sugar and water while stirring until all of the sugar is dissolved and the liquid is clear. Remove from heat and add several sprigs of fresh rosemary and allow to steep. Once cool, strain to remove all rosemary sprigs. Refrigerate up to 1 month.