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Mixologist Courtney Bissonnette
Mixologist Courtney Bissonnette
1704 Washington Street
Boston, MA 02118
(617) 536-4300
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The Fresita

The Fresita
Mixologist Courtney Bissonnette of Toro – Boston, MA
Adapted by
June 2010
Yield: 1 Cocktail


Rhubarb Syrup: (makes 3 quarts)
1 pound rhubarb, chopped
1 piece crystallized ginger
3 quarts simple syrup

To Assemble and Serve:
1 barspoon strawberry preserves
6 leaves mint, pinched to release oils
1 ounce freshly squeezed kalamansi juice
1 ounce rhubarb syrup
2 ounces Hendrick's gin
Mint sprig

For the Rhubarb Syrup:
Combine the rhubarb, crystallized ginger, and simple syrup in a pan. Bring to a slow simmer, take off the heat, and cover with plastic wrap. Let steep for 30 minutes and strain.

To Assemble and Serve:
In a mixing glass combine the strawberry preserves, mint, kalamansi juice, rhubarb syrup, and gin. Fill with ice and shake hard so the preserves dissolve fully. Strain through a tea strainer into a rocks glass filled with ice. Garnish with a mint sprig.





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Chef Wes Morton and Beverage Director Catherine Abbruzzetti of Againn - Washington, D.C. Chef Peter Rudolph and Chef de Cuisine Anna Bautista and Mixologist Lulu Almaguer of Madera - Menlo Park, CA Chef Jamie Bissonnette and Mixologist Courtney Bissonnette of Toro - Boston, MA Chef Colin Kruzic and Co-Owner/Mixologist Johnny Santiago of Jo's - New York, NY
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Chef Michael Hanaghan, Mixologist Kelley Swenson, and Sommelier Jeff Groh of Ten 01 - Portland, OR      


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