You’ll find mixologist Alex Basinger behind the bar at Nob Hill’s Central Bodega, the welcoming, upscale wine and cocktail bar that makes you think a European bistro has landed in Albuquerque. His summer sipper has its roots at Vail’s Root and Flower. Its subtle layering of flavors–a mélange of cassis, mint, cucumber, ginger, and a unique jalapeño vodka–have found their home at Central Bodega. A testament to refreshing innovation, it invites you to savor the unexpected harmony of sweet, cool, and spicy notes.
Crème de Cassis, What Is It and Why Use It In This Spicy Cocktail?
Crème de Cassis is a black currant liqueur that comes from the Burgundy region of France. Makers macerate black currants in alcohol and then sweeten the infusion with sugar. This imparts a rich, intensely fruity flavor that carries a pleasant tartness and a hint of earthiness. When introduced into a spicy cocktail recipe, it acts as a perfect counterpoint. The rich berry notes and touch of acidity in Crème de Cassis can mellow and round out the sharp heat of a spicy spirit while still keeping a kick beneath it alll.
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Every Rose Has Its Thorn
Description
Spice up your life with complex flavors of jalapeño, ginger, and blackcurrant.
Ingredients
- 1.5 oz jalapeno infused vodka
- .5 oz lime juice
- .25 oz Canton Ginger Liqueur
- .25 oz crème de cassis
- .25 oz simple syrup
Instructions
- Add all ingredients into the shaker, shake and strain into rocks glass over ice. Garnish with dehydrated lime wheel and rose bud.
Recipe by Alex Basinger
Story by Andrea Duran
Styling by Anna Franklin
Photography by Laura Petrilla
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