Weekly Drink Me Recipe: Reverse Spaniard
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 Reverse Spaniard. Take it away Patrick!
Reverse Spaniard $2.75/drink
Hello, vagabonds and barmaids. I am a total jumble this week due to the fact that I’m going to Italy and Spain in a few days and have left everything to the last minute (of course). Add in the Giants being in the playoffs and trying to find a new roommate, it’s relatively shocking that I found just enough time to come up with a stellar new potable for y’all to pound like it’s 1999. I love fall. I also love lamp, but mainly fall because it offers so many great fruits and vegetables to mess around with. One of my favorite ingredients to work with this time of year is pomegranate. Originally from the Fertile Crescent, this bright red oribe encourages my taste buds to crave the tart yet sweet nectar it produces. This ancient fruit, brought to California by the Spaniards in the 1700s, is a wonder of juiciness. While having many healthful qualities, it is also downright delicious. This week we will be concocting a variation on a classic cocktail, which I’m calling the Reverse Spaniard (yes, I realize it sounds like a blatant sex-position reference). You can attempt to extract the juice from a real pomegranate like a crazy person, or simply buy a bottle of Pom.
Ingredients
Christian Brothers Brandy 750ml $15
Triple Sec $10
Pom Wonderful pomegranete juice 16oz $4
Basil $1
Sugar $1
Lemon $1
Orange $1
Infused Pomegranate Juice Instructions
This variation utilizes pomegranate juice infused with basil. To start, bring the Pom juice up to a boil with a ½ cup of sugar and a ½ cup water. After sugar has dissolved, remove from heat and add basil that has been chopped into ¼ inch strips. Remove from heat and allow to cool. If you don’t have simple syrup on hand, in a separate pan boil equal parts sugar and water until completely dissolved and also set aside to cool.
Cocktail Instructions
Step 1: Add 2oz. brandy and ½ oz. triple sec to a shaker.
Step 2: Combine 1 oz. infused pomegranete juice, ½ oz. simple syrup, ½ oz. lemon juice and a little ice.
Step 3: Shake what yo mama gave ya.
Step 4: Pour into a chilled martini glass.
Step 5: Garnish with a flamed orange peel. To flame an orange peel, you must first peel an orange, then gently hold fire underneath the outside to warm the peel. Then squeeze the zest to allow the citric acid to spark. It’s like Fourth of July every time. By flaming the peel, it imparts a smoky character to the drink.
Look for next week’s Italian version of 'œWeekly Drink Me Recipe' with something weird and international. It’ll be fun and maybe even coherent. Cheers!
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