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The drink P.R.A., an acronym for Pairing Roast-beef Autumn, is a twist on the classic Sazerac, born from bartender Joe Marzovilla’s need and desire to pair a drink with a house dish, a roast beef slow-cooked and garnished with grapes – hence the use of the Spanish brandy Cardenal Mendoza Solera Gran Reserva, distributed in Italy by Rinaldi 1957 – accompanied by fig vincotto, toasted almond, and fennel on ice, which in the drink becomes a vaporization in the form of Artemisia absinthium, wormwood.
Servings: 4 persone
Attrezzature
Ingredients
- 5 cl Cardenal Mendoza Solera Gran Reserva Brandy
- 1 cl Fig Vincotto
- 5 Homemade Rhubarb Bitters Dash
- qb Aromatization of Absinthe
- qb Lemon Zest
Instructions
- Pour the fig vincotto and a splash of soda into a mixing glass and stir well to dissolve the vincotto.
- Add the Cardenal Mendoza Solera Gran Reserva brandy, homemade rhubarb bitters (for 1 cl of tincture, pour 2 cl of rhubarb), and plenty of ice, then mix with a bar spoon.
- Once properly diluted, pour the drink into an Old Fashioned glass previously filled with fresh ice.
- Add lemon zest and vaporize some absinthe.
Notes
The drink is prepared using the stir and strain technique.
