"This is an at-home take on one of the mainstays of our drinks list. At the bar, we make it with Savoia Orancio, a fruity, spiced Italian aperitivo that's not all that easy to find, but rose vermouth does the job almost as well. Rude cosmo Serves 1 For the syrup 70ml lingonberry juice, or cranberry juice 70g caster sugar 1 small handful lemon verbena leaves, or the finely grated zest of lemon"
"For the drink 40ml good-quality blanco tequila we use Patron 20ml rose vermouth Lustau Vermut Rose, ideally 20ml lingonberry and lemon verbena syrup (see above and method) 20ml fresh lime juice 1 strip orange zest, flamed to release and caramelise the oils First make the syrup. Put the lingonberry juice, sugar and lemon verbena in a small saucepan, heat gently to 70C, then leave to cook at that temperature for 10 minutes, until all the sugar dissolves."
A Rude Cosmo substitutes Savoia Orancio with rose vermouth and uses a lingonberry and lemon verbena syrup. The syrup is made by heating lingonberry (or cranberry) juice with caster sugar and lemon verbena to 70°C, cooking for 10 minutes, cooling, infusing, straining, and refrigerating for up to two to three weeks. The cocktail combines 40ml blanco tequila, 20ml rose vermouth, 20ml syrup and 20ml fresh lime juice. Shake all liquids with ice, double strain into a chilled nick & nora glass and garnish with a flamed orange zest.
Read at www.theguardian.com
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