Pinky Sparkle
There is light, slight fruitiness in this cocktail with a hint of Pinky Vodka’s unique character of spiciness in the middle notes. Pinky Sparkle is not too sweet with an interesting zing at the end that inspires one to taste yet again.
Pinky Sparkle – created by The Intoxicologist
2 ounces Pinky Vodka
1/4 ounce Hiram Walker Crème de Cassis
1/4 ounce Fresh Lemon Juice
1/4 ounce Simple Syrup
1 ounce Diet Tonic Water
Combine Pinky Vodka, Hiram Walker Crème de Cassis, lemon juice and bar syrup in a cocktail shaker with ice. Shake. Strain into a decorative martini glass. Top off with diet tonic water.
This would also be fabulous topped with brut champagne instead of diet tonic water. Truth be told… The first choice for the Pinky Sparkle creation was indeed sparkling sake or brut champagne as topper, but poor planning rendered an empty refrigerator save for diet tonic water. This cocktail creation is on the fly drink recipe modification. The lesson is to create cocktails from what you have on hand when inspiration strikes.
Speaking of cocktail creation: There are nine days left in The Intoxicologist Cocktail Contest – ‘Mix Up Something Beautiful’ with Pinky Vodka. Details here.
Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved
What is bar syrup?
Carlos
6 Jul 09 at 6:39 pm
Hi Carlos. Bar syrup is simple syrup: Equal parts water and granulated sugar. Simmer in a sauce pan. Allow to cool. This sugar syrup/simple syrup may be kept in the refrigerator in a sealed container for approximately two weeks.
Bar syrup is sold in some liquor stores in 750ml size bottles just as simple syrup is sold by companies such as Stirrings in smaller bottles. Bar syrup/simple syrup sold on liquor store shelves usually does not need to be refrigerated.
Hope this helps.
The Intoxicologist
7 Jul 09 at 1:18 pm