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Amelia

We use the Amelia to transition the Cosmo drinkers into our dangerous world of subtle flavors. We chose vodka as the base spirit to showcase St-Germain without muddying its flavor. The Amelia is named in honor of an older Greek woman who gave Jason food and lodging when he ran out of money while traveling through Greece.

Ingredients

使1杯

1 3/4 ounces Luksusowa potato vodka
1 ounce St-Germain elderflower liqueur
3/4 ounce Boiron blackberry purée (or make your own; see below)
3/4 ounce freshly squeezed lemon juice
1 mint sprig, for garnish

Blackberry Puree

1/4 pound fresh or frozen, thawed blackberries (about 1 cup)
2 tablespoons superfine sugar
2 tablespoons water
2 tablespoons freshly squeezed lemon juice
(makes about 1 cup)
  1. Step 1

    Pour the vodka, liqueur, purée, and juice into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass. Place the mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface of the cocktail and serve.

  2. Blackberry Puree

    Step 2

    Combine all ingredients in a blender. Liquefy and strain through a coarse sieve. Refrigerate until use. Will keep for 3 to 4 days, refrigerated.

  3. tasting notes

    Step 3

    Dominant Flavors: blackberries with mint on the nose

    Step 4

    Body: full-textured from the blackberries

    Step 5

    Dryness: medium to dry

    Step 6

    Complexity: medium complexity between blackberries and elderflower

    Step 7

    Accentuating or Contrasting Flavors: contrasting elderflower with aroma of fresh mint

    Step 8

    Finish: short, dry with citrus overtones

  4. Step 9

    Glass: cocktail

Reprinted with permission fromSpeakeasy: The Employees Only Guide to Classic Cocktails Reimaginedby Jason Kosmas and Dushan Zaric, (C) © 2010 Ten Speed Press Jason Kosmas and Dushan Zaric first became a team at Soho's Pravda, where they were at the forefront of the Martini Craze that swept the late 1990s. They opened Employees Only along with three other owners in 2004. Together the two have also formed Cocktail Conceptions, a beverage consulting company, and have created branch launches and marketing strategies for major labels such as Absolut, Pernod, Ricard, and Perrier-Jouët Champagne. Their latest bar-restaurant venture is Macao Trading Co. in Tribeca.
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