Mixology Monday: Fruit & Dagger Cocktail

fruit and dagger cocktail // stirandstrain.com
mxmologo

Every month I feel like the deadline for Mixology Monday creeps up on me faster and faster. And just like that, it’s time once again for a post. This month, Mark at Cardiff Cocktails has given us the theme of “Witches’ Garden”. For the full announcement post, please click¬†here.

Here’s the back story for my submission this month…

I’ve had this bottle of Sake taking up room in my fridge for months. Possibly more than five. Looking for an excuse for using it up, I thought I would try something a little lighter in the ABV, as this bottle clocks in at around 15-16%. Shirakabe Gura Tokubetsu Junmai is a dry-ish sake that has a light melon/pear taste, but not much body. I figured it could use some bulking up via a cocktail.

My herb of choice for this drink was Rosemary. I have so much growing around my house that I filled up two green bins when just ‘trimming’ it last month. If you ask me for some, I will gladly hand over a shopping bag filled to the brim to you, which you will silently curse me for, wondering how in the hell you will use all of it. So, any time I can stick it in a drink, I will. Rosemary gets closeted into winter-time drinks much too much. It’s woodsy profile though pairs really well with citrus, and, as I have discovered this week, passion fruit.fruitdagger-3

So I married those two with a hint of grapefruit and came up with this low-alcohol cocktail. The final ingredient is tonic. The drink had the right flavors when I first tried it, but fell flat in my mouth. The tonic perked the whole thing up, giving it a much needed lightness and fizz.fruitdagger-2

3 oz Shirakabe Gura Tokubetsu Junmai Sake
1/2 oz Passion Fruit syrup (recipe here)
1 sprig of rosemary, about 5″ long
3 dashes Fee Brothers Grapefruit Bitters
2 oz Fever-Tree Premium Indian Tonic Water

sprig of rosemary and grapefruit slice for garnish

In a mixing glass, place the sprig of rosemary in the bottom, add syrup and muddle gently, just enough to release the oils. Do not crush or tear the herb (5-7 presses with a muddler should do). Add ice 2/3 of the way up the glass, then pour in sake and bitters. Stir to combine. Fill a highball glass with ice and strain liquids over the ice. Top with Tonic water. Gently stir to combine. Garnish with rosemary sprig and grapefruit slice. A straw is also a welcome addition.

As I stated earlier, the rosemary and passion fruit are a great combo, earthy and tart. The grapefruit bitters offer a citrus nose and a sweet and bitter layer to the drink. The sake itself is pretty mild tasting, and I found it a nice canvas to play off of here. Overall clean and refreshing.