Weekly Drink Me Recipe: Demeter’s Girl
We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Demeter’s Girl. Take it away Patrick!
This time of year is usually bittersweet for me; I welcome the cooler weather but despise the tricks Daylight Savings Time play on my internal clock (stupid 5 p.m. darkness). I’m forever looking forward to hearty fall foods (that’s right, Brussels sprouts), but I’ve never been impressed with what most Americans deem acceptable seasonal cocktails. Mulled wine? Gross. Spiked eggnog? Disgusting. Any hot beverage with Peppermint Schnapps? Please. An autumn-inspired cocktail doesn’t need to be hot or creamy to get down. That’s why I’ve created this week’s recipe, which tastes like fall without being cheesy (oh come on, hot buttered rum). The spiciness comes from a subtle mixture of ginger, Saigon cinnamon and garam masala'”the perfect complement to the sweetness of the vanilla vodka and tartness of cranberries and pomegranate juice. A float of Spanish champagne (cava) makes this a slightly sparkling martini your friends won’t make fun of you for making. Keep in mind that this versatile libation can also be batched out to create a sophisticated punch that will ease the awkwardness of any holiday get-together.
Demeter’s Girl /$ 1.65 drink
750 ml Stoli Vanil vodka $16
750 ml Bols Triple Sec $10
750 ml Cristalino Cava $8
32 oz pomegranate juice $6
8 oz lime juice (about 10 limes) $2
1 cup sugar $1
2 cups fresh cranberries $2
1 Hachiya persimmon, chopped into ¼-inch cubes $1
½ cup chopped ginger $1
½ teaspoon ground garam masala $1
½ teaspoon ground Saigon cinnamon $1
To start, combine pomegranate juice, ginger, Saigon cinnamon and Garam Masala in pot. Bring to a boil for about 2 minutes. Remove from heat and strain out the ginger pieces.
In a separate pot combine sugar, 1 cup water, 1 cup of cranberries and diced persimmon and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and allow to cool. After fruit syrup has cooled, pour contents into blender or food processor and puree. Next, run puree through strainer to remove leftover fiber from the cranberries and persimmon.
To make individual drinks:
Step 1: Measure 1.5 oz of Stoli Vanil vodka and .5 oz Bols Triple Sec into cocktail shaker.
Step 2: Add 1 oz of spiced pomegranate juice, .5 oz of cranberry syrup and .5 oz lime juice.
Step 3: Shake, shake, shake. Shake that booty.
Step 4: Strain and pour contents into chilled martini glass. Top with 1 oz cava and garnish with 3 fresh cranberries.