At Chez Zou in New York, this French Martini riff is named in homage to Josephine Baker, the world-renowned performer and activist who held a residency at the Riad Star in Marrakech in the 1940s. While the restaurant relies on Kashmiri chili-infused Everclear for a kick of heat, spicy bitters or a freshly muddled bird’s eye chili can achieve the same effect.
- 1 1/2 ounces vodka
- 1 ounce pomegranate juice
- 3/4 ounce pineapple juice
- 3/4 ounce aquafaba
- 1/2 ounce makrut piña syrup (see Editor’s Note)
- 1/2 ounce lime juice
- 4 dashes Bittermens Hellfire Habanero Shrub (see Editor’s Note)
Garnish: dusting of raspberry powder
- Coat the rim of a Martini glass with dehydrated raspberry powder.
- Combine all ingredients in a cocktail shaker and dry shake without ice.
- Add ice and shake again.
- Strain into the prepared Martini glass.
Makrut Piña Syrup
1 pineapple’s worth of skins
1/4 ounce dried makrut lime leaves
2 cups hot water
2 cups sugar
Combine the hot water, makrut lime leaves and pineapple skins and simmer for 10 minutes. Strain the mixture through a chinois. Add the sugar and stir until dissolved.
A small bird’s eye chili muddled into the cocktail shaker with the other ingredients can stand in for the Hellfire Habanero Shrub.