One of the standouts of the winter 2012 menu is the Passion Berry Cobbler, which we highly recommend substituting for dessert. The sugary house-made berry maple marmalade is toned down nicely by a dash of sour and Absolut Grapevine. Cheers!
- 2 oz. Absolut Grapevine
- ¾ oz. house-made berry maple marmalade*
- Dash of sour
- Lemon squeeze
*House-made berry maple marmalade
- 1 part brown sugar
- 1 part maple syrup
- 2 parts water
- 10 raspberries
- 10 blueberries
- 1 tbs of Madagascar bourbon vanilla paste
- 1 cinnamon stick
Boil all together for 15 to 20 minutes. Strain and chill.
Shake and strain ingredients into rimmed martini glass; garnish with graham cracker sugar rim and lemon twist. The cocktail was created by David Burke's Primehouse general manager Arif Rahman and sommelier Rachael Johnson Hussar.
(Photo: David Burke's Primehouse)