I wanted to capture the feeling and the essence of the autumn season in a series of drinks that celebrate both its flavors and the colors. In that vein, I have continued to draw my inspiration from the Japanese concept of Shiki, which I learned at Bar Gen Yamamoto.
This drink takes inspiration from the classic Bacardi Cocktail, which is a daquiri made with Bacardi and sweetened with grenadine instead of simple syrup. Long-time readers may remember that I have experimented with the idea of a cranberry daiquiri in the past, only at that time I preferred to think of it as a Rum Cosmopolitan. I have learned a lot since then, and I can say with confidence that this iteration of the concept is much more refined. The flavors are tight, complex, and yet easily approachable.
Colors of Fall: Red
1.5 oz Light Rum (Cruzan Aged Light Rum)
1.5 oz Cranberry Reduction*
.5 oz Fresh Grenadine*
1 Dash Angostura Bitters
Shake over ice and double strain into an old fashioned glass. Garnish with an orange peel.
In some ways this recipe seems very simple, though one can find an opportunity for artistry. In this drink it lies not behind the bar, but in the kitchen. For the cranberry reduction, simmer cranberries in a bit of water until they are soft and falling apart, and then blend them into a puree and work them through a strainer. I did not measure this, though I did stir it. It is easily reproducible if you follow your sense of taste. Cooking the cranberries brings out their natural bitter, sour, and earthy flavors, which we wish to accentuate.
A long and slow cook is ideal here, in order to concentrate the flavor. Too much heat will destroy it. Do not add sugar to the cranberries. We will find our source of sweetness in grenadine, which is made from fresh pomegranate juice. The pomegranate, like the cranberry, has a tart and earthy flavor, so it pairs well with the relatively naked cranberries, and saves the drink from being too one-noted.
For the grenadine, I followed Jeffrey Morgenthaler’s method. It is stellar. I chose to omit the orange flower water in this drink, though I did garnish with an orange peel.
The end result resembles a homemade cranberry sauce at Thanksgiving dinner. Preparing the drink is easy, but you will only have good results if you are attentive to detail when fabricating your grenadine and cranberry sauce. These things must be made according to one’s own good taste.
I tried this with a variety of different rums, and I found that the best was the simplest. And although I did not prefer it, I was intrigued when I substituted a half ounce of the rum in this drink with El Dorado 3 Year. The caramel notes of the demerara rum add complexity, but for me they took away from the central flavor of the cranberry.
Angostura bitters create a subtle spice note, to help impart a warming sensation in the cold of fall.