Dauntless Dessert
Presented by Chloé Merz, Perfectionists 2018
Germany's 2018 Perfectionist winner, this citrusy and herbal cocktail was inspired by the bartender's family breakfasts.
Recipe Ingredients
| 1.75 oz | Patrón Reposado |
| 1 oz | Grapefruit oleo acid* |
| .5 oz | Black tea syrup** |
| + | 1 bar spoon Bergamot spirits |
| + | 1 bar spoon Absinthe |
| + | Grapefruit zest for garnish |
| 52.5 ml | Patrón Reposado |
| 30 ml | Grapefruit oleo acid* |
| 15 ml | Black tea syrup** |
| + | 1 bar spoon Bergamot spirits |
| + | 1 bar spoon Absinthe |
| + | Grapefruit zest for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Add all ingredients to a shaker with ice.
- Shake for 15 to 20 seconds.
- Double strain into a cordial glass.
- Garnish with grapefruit zest.
*Grapefruit oleic acid:
Combine zests from 10 grapefruits and add 2 pounds of sugar (this is best done with a sealable plastic bag or vacuum bag). Let rest for 24-48 hours until all the oils are removed from the zests. Next, mix 2.5 oz malic acid with 1 liter of water until dissolved. Add the resulting malic acid solution to the grapefruit oleo acid. Stir until all the sugar is dissolved and then strain out the zests.
**Black tea syrup:
Steep 10 tea bags in 1 liter of hot water for approximately 5-8 minutes. Remove the tea bags and add 1 pound of sugar and stir until completely dissolved.
How to Shake & Strain
How to Make Zests & Twists
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