By Devon Tarby (Cocktail Codex)
Jack Frost
Devon Tarby’s invigorating Mojito variation splits its base between tequila, pear brandy, and dry vermouth, with a touch of crème de menthe. Although the finished cocktail isn’t overtly minty, the cooling quality of the liqueur mimics the effect of inhaling cold air on a crisp winter day.
Jack Frost
¾ ounce Cabeza blanco tequila
¾ ounce Clear Creek pear brandy
¾ ounce La Quintinye Vermouth Royal extra dry
1 teaspoon Giffard Menthe-Pastille
¾ ounce fresh lime juice
½ ounce simple syrup
Garnish: 1 mint and sage bouquet and confectioner’s sugar.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a Collins glass and add crushed ice until the glass is about four-fifths full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Garnish with the mint and sage bouquet, and finish with a dusting of confectioner’s sugar over the herbs. Serve with a straw.
¾ ounce Clear Creek pear brandy
¾ ounce La Quintinye Vermouth Royal extra dry
1 teaspoon Giffard Menthe-Pastille
¾ ounce fresh lime juice
½ ounce simple syrup
Garnish: 1 mint and sage bouquet and confectioner’s sugar.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a Collins glass and add crushed ice until the glass is about four-fifths full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Garnish with the mint and sage bouquet, and finish with a dusting of confectioner’s sugar over the herbs. Serve with a straw.
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