kelly magyarics

washington, d.c.-based wine, spirits & lifestyle writer / wine educator

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Featured Cocktail: Rouge, White and Blue

Just in time for the Summer Olympics, Bar Rouge Mixologist Rico Wisner is mixing up the Rouge, White and Blue cocktail, available for the duration of the Games from July 27 to August 12.

The libation is a patriotic toast to the United States’ Olympic Team, with Bluecoat Gin, seasonal white peach puree, house-made hibiscus grenadine and a dash of iced tea and lemonade, and sells for $9. Wisner selected the Philadelphia-distilled Gin as an American take on the traditional “redcoat” London Dry Gin, and as a nod to this year’s host city of London.

Mix them up at home for your Olympics viewing party. The hibiscus grenadine takes a little time to prepare, so plan accordingly. You can also order hibiscus flowers in syrup (which could be a sub for the grenadine) from www.wildhibiscus.com.

 

Rouge, White & Blue Courtesy of Rico Wisner, Bar Rouge, Washington, D.C.

1.5 oz. Bluecoat Gin .5 oz. White Peach Puree 1 oz. Fresh brewed iced black tea .75 oz. Hibiscus grenadine (see Note).5 oz. fresh lemon juice Club soda, to top White peach slice, for garnish

Combine all ingredients except club soda and garnish in a shaker. Add ice, and shake well. Strain into a tall chilled glass over fresh ice. Top with a splash of soda. Garnish with a white peach slice

For the Hibiscus Grenadine: 1 tbsp dried hibiscus flowers (Maybe a bit more if you use whole blossoms, and a little less if blossoms are cut like tea leaves.) 1 c. hot water 1 c. sugar

Steep hibiscus in water for 10 minutes. Stir in sugar, and simmer lightly until the liquid is reduced to approximately two-thirds of its original volume. Strain, and store in refrigerator up to two weeks.