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The Pony Up – by John Pringle of Globe

Submitted by Tim on March 6, 2011 – 11:16 amNo Comment

In San Francisco, where bitter liquers like Compari and Fernet Branca know significant local popularity and local bartenders create a range of concoctions to highlight their medicine-like characteristics, John Pringle of Globe Restaurant has created a Compari cocktail of unusual balance and sophistication.

At a restaurant that employs a deft touch with flavors wrought from organic and local ingredients, Pringle’s goal here was to utilize Compari’s essence to accentuate the fresh lime juice and well muddled basil leaves that form the foundation of this drinks flavor profile.  Pringle then adds agave nectar to provide overall balance to the drink.  The result is a cocktail with hints of grapefruit with a very floral aroma. Personally speaking, this is a great cocktail.

IMG 09811 The Pony Up   by John Pringle of Globe

The Pony Up

Recipe:

2 ounces Plymouth Gin

1/2 ounce Compari

6 leafs of basil

juice of a whole lime

1/2 ounce of agave nectar

Method:

Place the juice of a whole lime into the bottom of an empty cocktail shaker and add 5 basil leafs. Muddle the juice and basil with at least seven strong pounds and twists. Add ice to the shaker along with the gin and agave nectar. Shake vigorously to combine and fine strain into a chilled cocktail glass, thank John Pringle and serve. Cheers!


 

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article clipper The Pony Up   by John Pringle of Globe
 

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