Cocktails & Recipies
Tangelo Sour
By Ash Bartlett from Tobi in Ponsonby, Auckland
This punchy delight has citrussy tang married beautifully with tasteful bitterness and a softly herbaceous lift from the addition of tarragon.
Ingredients
- 45ml Tangelo & Tarragon Sherbet (Recipe below)
- 20ml 144 Islands No.1 Vermouth
- 20ml Blanco Tequila,
- 10ml Lime
Steps
- Shake and serve in a Martini glass
- Garnish with an orange coin
Tangelo & Tarragon Sherbet
- Combine the peels of 8 Tangelo with 100g sugar, and rest overnight.
- Next day, add 275ml fresh Tangelo juice, 2g citric acid & 1g malic acid, alongside 20g of chopped Tarragon.
- This is rested again overnight, then strained.
For those out there that love to pucker a little! This punchy delight has citrussy tang married beautifully with tasteful bitterness and a softly herbaceous lift from the addition of tarragon – a match made in heaven with 144 Islands Vermouth No.1, full of Kerikeri lemons and native botanicals. Absolutely gorgeous, layered flavours that work harmoniously on the palate. It’s sweet, it’s bitter, it’s sour, it’s dry, it’s herbaceous, it’s soft, it’s bright and most of all, it’s delicious.
144 Islands Vermouth No.1
Vermouth #1 by 144 Islands is a white base wine of Sauvignon Blanc, Sauvignon Gris, and Chardonnay. Fortified to 22% abv with grain-based spirit, approx. 15-18 g/L residual sugar. Kerikeri Lemon, Kumarahou, Kawakawa, Tarata, Pink Peppercorn, Manuka and Kanuka Flowers foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.
