Pink Cougar Recipe

Time20m

Serves1

deep eddy grapefruit vodka. chamomile syrup. bubbles

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Ingredients

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1
Make syrup
Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.
2
Add 2 tablespoons dried chamomile flowers (or 3 tea bags). Reduce heat to low and simmer gently for 3–4 minutes to infuse. Do not boil aggressively to avoid bitter flavors.
3
Remove from heat and let steep for 10–15 minutes off the heat for a stronger chamomile flavor. Taste and adjust steep time as needed.
4
Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing the flowers to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep 10–14 days refrigerated.

5
Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water while you prepare the cocktail.
6
Fill a cocktail shaker with ice (about 3/4 full).
7
Add 2 oz Deep Eddy Grapefruit Vodka, 0.75 oz chamomile syrup, and 0.5 oz fresh lime juice to the shaker.
8
Shake vigorously for 10–12 seconds until well chilled (shaker becomes cold and slightly frosty).
9
Discard ice or water from the chilled serving glass and double-strain the contents of the shaker into the glass to remove ice shards and any chamomile sediment.
10
Top gently with 2 oz chilled sparkling wine or Champagne. Pour slowly so the foam settles without overflowing.
11
Express a grapefruit twist over the drink to release oils, then drop the twist in or perch a thin grapefruit slice on the rim as garnish.
12
Serve immediately.