The Warwick
by
Hebert Moreira
A version of Cosmopolitan named after a long-standing regular at Restaurant Gabriel Kreuther.
Madame Warwick loved to start her evening with a Grey Goose Cosmopolitan. In her honor, they reinvented the cosmopolitan every season. This rendition was showcased in the Michelin Guide.
- Level
Intermediate
- Cooking
2h+
- Overral
2h+
- Ready
Aperol
7mlApologue Persimmon
15mlYuzu Bitters
1 dashLime Juice
15mlOrange Peel
1Simple Syrup
7mlIce Cube
1 cup
Vodka Sumac Infusion
Vodka
180mlPowdered Sumac
1tbsp
Triple Sec Lemon Infusion
Triple Sec
200mlLemon
1
Equipment
Cocktail Shaker
Hawthorne Strainer
Coupe Glass
Coffee Filter
Sieve
Peeler
Aperol
7mlApologue Persimmon
15mlYuzu Bitters
1 dashLime Juice
15mlOrange Peel
1Simple Syrup
7mlIce Cube
1 cup
Vodka Sumac Infusion
Vodka
180mlPowdered Sumac
1tbsp
Triple Sec Lemon Infusion
Triple Sec
200mlLemon
1
Equipment
Cocktail Shaker
Hawthorne Strainer
Coupe Glass
Coffee Filter
Sieve
Peeler
The Warwick
Hebert Moreira
Place 180ml of vodka and 1tbsp of powdered sumac in a container
Stir to combine and let it rest for 1h to infuse
Place a coffee filter in a mixing jar
Strain the vodka through a sieve and the coffee filter. The vodka sumac infusion is ready
Place 200g of triple sec in a recipient
Peel 1 lemon with a vegetable peeler, avoiding the white parts
Let the Triple Sec rest for 1h to infuse
Strain into another recipient. The triple sec lemon infusion is ready
Add 1 dash of yuzu bitters and 0.5fl oz of lime juice to a cocktail shaker
Add 0.25fl oz of the Triple Sec Lemon Infusion and 0.25fl oz of simple syrup
Add 0.25fl oz of Aperol and 0.5fl oz of Apologue Persimmon liqueur
Add 1.5fl oz of the Vodka Sumac Infusion
Add 1 cup of ice and shake for 30s until cold and combined
Strain into a coupe glass
Garnish with a twisted orange peel. The Warwick is ready
Cheers!