With summer patios on our mind and so many great distilleries in our Root Shoot family, we’ve decided to collaborate with a few of our amazing partner businesses and post a Cocktail of the Month recipe for you spirit-sippers to try at home. This month, we have a Finglas Dubdair Barrel Aged Gin hoppy paloma from Talnua Distillery.
Sound fancy? That’s because it is! In fact, we’ve got two variations of this recipe: one for those of you who are aspiring mixologists at home, and a simplified version for those of you who like to sip, but don’t know much about mixing.
Not up for mixing your own at all, but think it sounds good? This cocktail is currently being served in Talnua’s cocktail lounge, so cozy up to the bar and give it (and all their other amazing cocktails) a try!
HOP TO IT: A Finglas Dubdair Barrel Aged Gin Hoppy Paloma
Photo courtesy of Talnua Distillery
Ingredients:
2 oz Finglas Dubdair Gin (you can purchase here)
3/4 oz fresh grapefruit juice
1/4 oz fresh lime juice
1/2 oz cinnamon simple syrup
1/8 oz grapefruit hop tincture (for aspiring mixologists) OR 1/8 oz of your favorite West Coast IPA
To Make Cinnamon Simple Syrup:
1 cup water
1 cup sugar
1/4 cup cinnamon sticks, broken into small pieces
Bring the water to a boil
When it has come to a boil add the sugar and cinnamon and stir until the sugar is dissolved.
Turn the heat down to a low simmer and continue to stir occasionally for 20 minutes
Transfer the contents into a heat resistant container and put in the fridge overnight
Strain out the pieces of cinnamon
To Make Grapefruit Hop Tincture: (Not up for tackling the tincture? No worries! As noted in the recipe above, just replace the tincture with your favorite West Coast IPA and you’ll get a similar finished product!)
30 g Simcoe hops
peel of one whole grapefruit cut into thin strips
Procedure:
Place grapefruit peels and 15g of hops with 500mL of neutral grain spirit (something like vodka) into an ISI whipper (whip cream canister)
Charge it once with NO2
Shake it, shake it
Place whipper into simmering hot water bath for 30 minutes (sous vide)
After 30 minutes, take out of hot bath, place in ice bath to cool down for 5 minutes
Release gas from whipper carefully
Add remaining 15g of hops
Charge whipper again with NO2, shake for 30 seconds
Rest for 30 minutes
Carefully vent gas
Strain through coffee filter
store in light-resistant container
