Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara
Bartender Gianna Johns of Baby Gee | Long Beach, CA
Adapted by StarChefs | february 2024
INGREDIENTS
Cascara-Infused Rum:
Yield: 1 quart
40 grams dried cascara
750 milliliters Kuleana Nanea rum
Candied Cascara:
Pomegranate molasses
Black Sesame Syrup:
Yield: 2 quarts
150 grams toasted black sesame seed
950 grams cane sugar
To Assemble and Serve:
Yield: 1 cocktail
1 teaspoon Fred Jerbis cassis liqueur
¼ ounce lime juice
¼ ounce Cruzan Black Strap rum
½ ounce Amaro Sfumato
¾ ounce grapefruit juice
METHOD
For the Cascara-Infused Rum:
Heat the water bath of an immersion circulator to 135°F. Place all ingredients in a vacuum bag and seal. Cook sous vide 2 hours. Strain, reserving liquid and solids separately.
For the Candied Cascara:
Heat oven to 250°F. In a mixing bowl, toss reserved cascara solids with pomegranate molasses until evenly coated. Transfer to a sheet tray and toast 40 minutes, or until cascara is slightly crisp. Let cool.
For the Black Sesame Syrup:
In a saucepan over medium heat, bring all ingredients and 1 kilogram water to boil. Remove from heat and let steep 20 minutes. Transfer mixture to a Vitamix blender and blend until seeds are mostly broken down. Strain, bottle, and reserve.
To Assemble and Serve:
In a shaker, add all ingredients, ½ ounce Black Sesame Syrup, and 1½ ounces Cascara-Infused Rum. Dry shake, then pour into a Collins glass with crushed ice. Garnish with Candied Cascara.
