Continuing our practice of always having at least one beer cocktail on the Metrovino cocktail menu, the Zelda is replacing the popular Mai Ta-IPA. Fans of pink drinks, rejoice!
2 oz Small’s gin
3/4 oz lemon juice
3/4 oz framboise lambic reduction
1 egg white
pickled peach, for garnish
Add all ingredients to a cocktail shaker and shake without ice to aerate the egg white. Add ice and shake again. Strain into a chilled cocktail glass and garnish with the peach.
The gin used in this cocktail is unique: Small’s from Ransom Spirits, distilled with raspberries and cardamom. It has a distinctive flavor that doesn’t work in every gin cocktail, but in the right drink there’s no substitute for it. If you can find it, pick up a bottle of Small’s.
There are exceptionally good, exceptionally expensive lambic beers flavored with fruit. They are not what you want for this cocktail. Get the inexpensive, fruity, sweet kind that’s widely available. You won’t feel bad about boiling it down into a syrup. I got the idea of reducing these beers with spices from Teardrop Lounge here in Portland and have tried a few variations on it. Here’s the latest:
1 750 ml bottle Lindemans Framboise
1 small stick cinnamon
1 star anise
2 inches ginger, sliced
Combine the beer and spices in a pan and simmer until flavorful and reduced by about a third in volume. Strain out the spices and measure the liquid. Mix with an equal volume of sugar. Bottle the syrup and keep refrigerated.
Finally, there’s the pickled peach. These come from our chef and are tart with a touch of winter spices. I don’t have an exact recipe, but here is one that you might try. Or simply garnish with fresh raspberries and call it good.
[Informal cocktail naming contest won by Megan McArdle, who is back to blogging this week. Thanks, Megan!]