A Winning Cocktail – Poi Dog


cocktail

 

A WINNING COCKTAIL – POI DOG

Photography by Jessica Pearl
This 2015’s winner of the ULTIMATE OCEAN COCKTAIL CONTEST was Ross Steidel of Perfect Pour Maui.
Course: Drinks
Servings: 1 Drink
Author: Ross Steidel

Equipment

  • Saucepan
  • Strainer
  • Mixing Tin
  • Collins Glass

Ingredients

  • 1½  oz. Ocean Organic Vodka
  • 2½  oz. Fresh-Squeezed Pomelo Or Grapefruit Juice
  • 3/4 oz. Yuzu Citrus (Recipe Below)
  • 1/4 oz. Yuzu Juice
  • 1/2 oz. Lemon Juice
  • 3/4 oz. Thai Basil And Black Peppercorn Syrup (Recipe Below)
  • 1 Tbs. Whole Black Peppercorns
  • 1/2 Tbs. Cracked Peppercorns
  • 1 Cup Water
  • 1 Cup Sugar
  • 7 Stems Of Basil (Plus One Sprig For Garnish)

Instructions

Prepare Yuzu Citrus.

  • Mix yuzu juice and lemon juice.

Prepare Thai Basil And Black Peppercorn Syrup.

  • In a saucepan, roast whole black peppercorns + cracked peppercorns over high heat for 6 minutes (until aromatic).
  • Add 1C. water + 1C. sugar. Stir, bring to a boil, let cool.
  • Add stems of Thai basil, rest overnight.
  • Strain syrup to remove peppercorns and basil.

Prepare Cocktail.

  • Rim half of Collins glass with salt and pepper.
  • In a mixing tin, combine Ocean Organic Vodka, Thai basil and black peppercorn syrup, yuzu citrus, and fresh-squeezed pomelo or grapefruit juice and shake for 10 seconds.
  • Strain over fresh ice into Collins glass. 
  • Garnish with one sprig of Thai basil and enjoy!