Sunglasses and warm summer days call for a cool drink in-hand. Michael and Jacky Recchiuti have shared three of their favorite cocktails for the season. Each of these summer-inspired cocktails recipes use our classic non-alcoholic Tarragon Grapefruit Granita as a base.
Tarragon Grapefruit Granita Base
Ingredients:
1/3 cup water
1/4 cup fresh tarragon sprigs, (washed, picked and coarsely chopped)
1 teaspoon fresh tarragon sprigs, minced fine
1/2 cup granulated cane sugar
2 1/2 cups fresh ruby red or pink grapefruit juice, strained (6-8 medium grapefruit)
Make the Granita Base:
Stir the water and sugar together in a medium saucepan. Bring to a boil over medium heat, remove from the heat, and stir in 1/4 cup of tarragon into the water. Cover the top of the pan with plastic wrap. Let steep for 30 minutes.
While the tarragon syrup is steeping, juice and strain the grapefruits into a medium-sized mixing bowl.
Strain the tarragon syrup into the grapefruit juice and stir to mix. Whisk in the minced tarragon.
Place the bowl uncovered in the freezer. Stir with a fork or whisk every 30-40 minutes until the liquid is frozen and granular. This will take 2-3 hours, depending how cold your freezer is.
Spoon the finished granita into chilled serving bowls and garnish with fresh tarragon and a fresh grapefruit segment.
Frozen Paloma Cocktail
Ingredients:
1 1/2 oz Anejo Tequila (We are using 123 Tequila's Anejo)
Sparkling water
Tarragon Grapefruit Granita Base
Lime zest for garnish
Make the Cocktail:
Grab a 6 – 8 oz short glass tumbler
Rim the glass with salt
Fill with 1 ½ oz tequila
Fill glass ¾ full of Tarragon Grapefruit Granita
Finish with sparkling water
Garnish with lime zest
Granita Greyhound
Ingredients:
1 1/2 oz Gin (we are using St. George)
Tarragon Grapefruit Granita Base
Fresh Grapefruit to garnish
Make the Cocktail:
Grab a 6 – 8 oz short glass tumbler
Fill with 1 ½ oz gin
Fill to the top with Tarragon Grapefruit Granita
Garnish with a Grapefruit wheel
Alternatively, replace gin with vodka (We use Hangar One Vodka)
Recchiuti Pastiche
Traditional pastis with water is known as the “milk of Marseille”.
Ingredients:
1 1/2 oz Richard or Pernod Pastis
Tarragon Grapefruit Granita Base
Sparkling water
Make the Cocktail:
Grab a 10 – 12 oz tall glass tumbler
Fill with 1 ½ oz Richard Pastis (Michael's favorite) or Pernod Pastis (Jacky's favorite)
Fill remainder of glass with Tarragon Grapefruit Granita
Garnish with a sprig of fresh tarragon
Alternative fill ¾ full with granita, finish with sparkling water
Tarragon Grapefruit Frozen Tequila Sunrise
Ingredients:
1 oz Blanco Tequila (We are using 123 Tequila's Blanco)
Tarragon Grapefruit Granita Base
Brut Rose (We are using Schramsberg)
Grenadine Syrup
Orange slice for garnish
Make the Cocktail:
Grab a stemmed white wine glass
Pour 1 oz tequila into the glass
Fill glass halfway with Tarragon Grapefruit Granita