I’ve really been enjoying entering all of these cocktail contests. It’s been nice to challenge myself, use new ingredients, and learn new techniques. Below you will find my entry for the Diageo World Class Competition. The challenge was to show off my Bubbly Personality and create a Highball or a Spritz. I chose decided on a Spritz; a compact, effervescent cocktail that can pack quite a punch of flavor! I hope you’ll enjoy reading the story of how my Rubus y Sol came to be.
The summers of my childhood were spent outside, soaking up the sunshine and fresh air. We’d pick honeysuckle vines and twist them into necklaces and crowns. The July the grass would tickle then crunch under our dusty, bare feet. White puffy clouds in a bright blue sky, a slight breeze rustling the leaves of the trees behind me; carrying with it the scent of the newly bloomed chrysanthemums and hint of pine. The low buzz of a nearby bumble bee punctuated with the occasional bird call drifted through the humid air.
Guided only be our imaginations we would spend the afternoons on grand adventures, wandering through the woods behind my house and if we were lucky, we would stumble upon an undiscovered briar patch. Before long, our mouths and fingers would be stained purple from the sun ripened blackberries. I’d reach deeper and deeper into the prickly thicket, earning another scratch in the process, to be rewarded with the perfect berry. The sweet juice would explode across my taste buds and I’d chase it with a sip of perfectly chilled lemonade; a flawless blend of sweet and tart.
My cocktail Rubus y Sol, is inspired by those never-ending, sweltering midsummer days. The bold, full bodied citrus and chamomile notes of Tanqueray No. Ten are brought to life with fresh blackberries, turmeric, fresh lemon and a bit of heat from the ginger liqueur; topped with a splash of perfectly chilled prosecco, for a crisp and refreshing libation.
The Rubus y Sol is adventurous; familiar with a hint of mystery, which is what I hope to convey to my guests. Just as the prosecco carries notes of orange blossom and lemon throughout my cocktail, the whimsical and joyful parts of my character begin to sparkle at the chance to create sip-able experiences. When you pull a stool up to my bar, I’m inviting you to join me on an adventure; a wander down the path less traveled, and perhaps, if we’re lucky, we’ll stumble upon a secret briar patch of our own.
- RUBUS y SOL
- 1.25 oz Tanqueray No. Ten
- .5 oz Lemon Juice
- .25 oz Ginger Liqueur
- 4 Blackberries
- 2 tsp Local Honey
- 5-6 drops Orange Flower Water
- 1 2-inch sprig Rosemary
- 1 Pinch Turmeric
- 1 oz Dry Prosecco
- 1 oz Soda Water
- *Garnish- 1 Sprig of Rosemary, Lemon Peel and Orange Peel (cut into flower shapes, if desired)
- In a shaker tin add Blackberries and Honey and muddle until berries are crushed and honey is fully emulsified. To the tin add, Tanqueray No. Ten, Lemon Juice, Ginger Liqueur, Orange Flower Water, Rosemary, and Turmeric. Add a small scoop of ice and shake vigorously for 12-15 seconds. Double strain through a fine mesh strainer into a 5.5oz coupe glass. Top with Prosecco and Soda Water. Garnish by attaching sprig of Rosemary, Lemon Peel and Orange Peel to the rim of the glass with a mini clothespin.
