The Sidoux Fizz

Adapted by StarChefs.com
May 2012
Yield: 1 cocktail

INGREDIENTS:

Scuppernong Shrub
8 cups scuppernongs, cleaned
2 cups Champagne vinegar
2 cups white wine vinegar
To Assemble and Serve
1 ½ ounces Maison Prunier VSOP cognac
¾ ounce Scuppernong Shrub
¾ ounce Dolin blanc vermouth
Bar spoon lemon juice
1 heavy dash Bar Keep Swedish Herb Bitters
Dejean & Fils Brut Blanc de Blancs Champagne
lemon twist

METHOD:

For the Scuppernong Shrub:

Put the scuppernongs in a large container and crush lightly. Add the champagne and white wine vinegars. Cover and refrigerate for 4 weeks. Strain through a sieve, gently pressing the fruit. Discard the solids. Whatever the volume is after straining, add half as much sugar (e.g. if the infused vinegar is 4 quarts, add 2 quarts sugar). Cook on medium heat until the liquid is reduced by half. Cool completely before bottling.

To Assemble and Serve:

Build the cognac, Scuppernong Shrub, vermouth, lemon juice, and bitters in a mixing glass. Add ice and shake. Fine strain into a coupe and top with Dejean, and garnish with a lemon twist.