Brooklyn bartender Jon Mullen’s avant-garde highball is inspired by seasonality and sustainability. To a base of Braulio, he adds dehydrated citrus juice (or “citrus caramel,” as he calls it), fall-forward concord grape juice, a measure of gin and bitters. The dehydration of the juice is his means of repurposing fresh citrus that is past its prime and would otherwise be tossed out; it results in a high-acid jelly that is a great balancer in drinks and, in this case, punches up the aromatics in Braulio. “Small doses of amaro are great to add bitterness and texture to drinks,” says Mullen, “while more amaro-forward cocktails offer an opportunity to introduce guests to the category and the complex flavors it has to offer.”
- 1 1/2 ounces Braulio
- 1/2 ounce navy strength gin
- 1/2 barspoon citrus caramel (see Editor's Note)
- 1/4 ounce fresh Concord grape juice or Grower's Co-Op Concord Grape Concentrate
- 1 teaspoon Angostura bitters
- soda water, to top
Garnish: fresh purple shiso leaves, mint sprig, manicured lemon peel
- Combine all the ingredients except the garnish in a Collins glass filled with ice and stir to chill.
- Top with soda water.
- Garnish with fresh purple shiso leaves, a mint sprig and a lemon peel trimmed into a rectangle or parallelogram.
Place a quart of equal-parts lemon and lime juices in a pan or bowl and run it through a dehydrator set to medium-high for 14 hours until it achieves a jelly-like consistency. The "citrus caramel" will keep in the refrigerator for up to 3 months.