Cocktail "Cold Summer 1986"
1 serving
15 minutes
The cocktail 'Cold Summer of 1986' is a reminder of warm summer days with notes of sea buckthorn, apple liqueur, and a hint of spicy sharpness. Its name refers to historical events, reflecting nostalgia and the taste of freedom. The bright orange hue and rich, layered flavor make it not just a drink but a true gastronomic experience. Sea buckthorn adds freshness and fruity tartness softened by falernum and sugar syrup, while pepper vodka adds spicy accents. Ice cubes maintain the perfect texture, and a sprig of thyme adds an aromatic touch. This cocktail is perfect for leisurely summer evenings and atmospheric gatherings, highlighting the uniqueness of Russian bar culture.
1
For the puree, thoroughly wash the sea buckthorn berries, pass them through a meat grinder, and for an even smoother texture, strain through a fine sieve. Add sugar to the sea buckthorn mass in a 1:1 ratio. The most important thing is that the sugar completely dissolves.
- Sea buckthorn: 50 g
- Sugar: 40 g
2
Then add apple liqueur to the puree. Next, add falernum syrup, a little lemon juice, and a bit of regular sugar syrup.
- Apple liqueur: 20 ml
- Falernum: 20 ml
- Lemon juice: 20 ml
- Sugar syrup: 5 ml
3
Mix everything in a shaker. It's better to use ice cubes: frappe melts too quickly and makes the cocktail watery. Garnish with a sprig of thyme when serving.