Using tangelo's peel (infused into vodka) and its juice, this sunny cocktail is loaded with citrus flavor. Brad Stanton of Hawksworth in Vancouver chose this hybrid between tangerine and pomelo for its robust citrus oils. He tops the cocktail with a splash of ginger beer for fizz and spice.
If you can't find tangelo, try substituting it with a combination of tangerine and grapefruit.
The sparkling orange color explains the "Gold" part of this drink's name. And "Crusher"? Stanton explained that this drink goes down so easily that it can be consumed as quickly as some guys chug beer (and crush the can on their foreheads).
Hawksworth's Gold Crusher
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||10 minutes|
|Total time:||24 hours and 5 minutes|
|Special equipment:||Cocktail shaker and strainer, fine mesh strainer, vegetable peeler|
|This recipe appears in:||5 Summer Cocktail Recipes from Hawksworth in Vancouver, BC|
- For the tangelo infused vodka:
- 5 tangelos
- 1 (750 milliliter) bottle of vodka
- For the cocktail:
- 1 1/2 ounces tangelo infused vodka
- 1/2 ounce Liquore Strega
- 1 ounce fresh tangelo juice
- 1/2 ounce fresh juice from 1 lemon
- 1 bottle ginger beer, like Fentiman’s
For the Vodka: Using a vegetable peeler, remove zest from tangelos. Juice fruit and reserve in refrigerator. Add the zest to the bottle of vodka and let it steep at room temperature for 24 hours. Pour the contents through a fine mesh strainer. Return to bottle.
For the Cocktail: Combine the tangelo infused vodka, Strega, 1 ounce tangelo juice, and lemon juice in a cocktail shaker. Add ice and shake hard for 15 seconds.
Strain the mixture into an ice-filled collins glass. Top with ginger beer and serve with a straw.