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Anchor Distilling Cocktail Database


Blind Luck

Bartender/MixologistBar/CompanyLocationSeasonView
Andrew GralaN/AHoustonN/APDF
Ingredients
1 ozLuxardo Bitter Bianco
2.5 ozOld Tom Gin
2 bspReal Lemon Juice
2 bspStrawberry-Raspberry Simple Syrup*

Garnish

Raspberry, Mint Sprig, Lemon Zest

Glassware

Martini

Preparation Instructions

Hard vigorous shake with high density ice for 5-6 seconds. Hawthorne and fine strain into a chilled martini glass. Garnish with a mint sprig spanked and lightly rubbed around the edge of the glass. Raspberry garnish and mint sprig attached to the raspberry. Channel zest lemon bath over the glass.

* How to Make Strawberry-Raspberry Turbinado "Sugar in the Raw" Simple Syrup:
2 C Water
2 C Sugar in the Raw Turbinado Sugar
15 Raspberries
3 Strawberries, quartered
3 Mint Leaves

As the water boils, slowly add sugar a few spoon fulls at a time and whisk vigorously into the boiling water until all 2 cups have been dissolved. Continue to keep on high heat for 5 mins.
Then take raspberries, strawberries, and mint leaves and macerate all components together and add into the boiling simple syrup.
Reduce heat to low-medium heat for the next 15 mins.
After that allow simple syrup to cool down and rest for additional 15 mins.
Double strain the simple syrup through fine strainers until all fruit, seeds and mint leaves are strained out. Allow to cool.

Notes

Bartender's personal cocktail- contact if changing ingredients.