1440 Mixologist Joey Driussi creates unique cocktails. Perfect for those looking for a lighter cocktail, sake combined with farm-fresh seasonal ingredients elevates the art of cocktailing to an entirely different level. The bright layers of flavor in the Fig & Ginger Shrub Margarita will impress even the most experienced mixology aficionados. Savor the notes of the Black Currant Old-Fashioned to feel as though you're next to a campfire at sunset, and serve the Asian Pear & Apple Sangria to lighten everyone's spirits during the dark winter months.
Fragrant Festive Cocktails
Recipes by Mixologist Joey Driussi
Fig & Ginger Shrub Margarita
Pair this cocktail with savory barbecued surf and turf.
Yield: 2 Cocktails
1 cup granulated sugar
1 ¼ cup apple cider vinegar
4 cups diced fresh figs (about 15 figs)
¾ cup peeled ginger
10 ounces sake
2 ounces lime juice
splash of orange juice
honey and salt for rimming
Fig & Ginger Shrub
Combine the sugar, apple cider vinegar, diced figs, and peeled ginger. Mix well and store covered overnight; stir occasionally. Double strain through a mesh sieve to discard the large pulpy material. Depending on the size of the sieve, you may have leftover fig seeds in your creation. This is okay as the seeds don't add an off-putting texture or taste.
Add fig & ginger shrub, sake, and lime and orange juice. Shake or stir. Rim your glasses with honey and dip into salt for an added sweet-salty combo. Pour over ice and enjoy.
Black Currant Old-Fashioned
Pair with a savory dish or favorite dessert.
Yield: 1 Cocktail
1 cup black currants (or 2 ounces of black currant juice)
2 dashes Angostura bitters
2 dashes Australian bitters
¼ cup sliced ginger
5 ounces sake
Combine all ingredients and allow to sit overnight, occasionally agitating the mixture. When ready to serve, strain all ingredients and pour over ice.
Asian Pear & Apple Sangria
Sip on one of these while serving hors d'oeuvres.
Yield: 4 – 8 Cocktails
1 bottle of your favorite dry white wine
3 tablespoons brown sugar
2 Asian pears thinly cut longways
1 medium Granny Smith apple sliced
1 small orange
4 – 8 rosemary sprigs
1 bottle dry hard cider
Pour white wine into a large pitcher or decanter. Slowly stir in the brown sugar, until dissolved. Add Asian pear slices, apple, and orange. Stir gently and refrigerate for several hours before serving. To serve, place a sprig of rosemary into each wine glass, then add sangria. Top with hard cider for added booze and bubbles.