Crafted by Matt Grippo of Blackbird in San Francisco, the below recipe is the next iteration in the yearlong Farm to Shaker recipe content series. The recipe is an ideal way to set the tone for the culinary year ahead and can be enjoyed during brunch or at home while trying to find peace and calm.
As the end of January creeps up, often those good intentions set at the beginning of the month start to fall to the wayside, but this recipe is just what you need when you’re looking for a refreshing and light cocktail.
To create raw honey syrup, boil 1 part water and 1 part raw honey, mix until all honey is dissolved and chill.
Combine fresh squeezed blood orange juice, raw honey syrup, and Champagne vinegar. Store in fridge.
Combine Tequila Don Julio Reposado, dry vermouth, Amara CioCiaro, and blood orange shrub in a stirring vessel with ice. Stir.
Strain contents into a coupe glass. Garnish with blood orange peel.