KATU was kind enough to have be back again to mix up some brunch cocktails. Check out the video segment following the recipes.
The first cocktail was inspired by the talented and creative Josh Sullivan of Post-Prohibition. Experiments in homebrewing led Sullivan to create the grapefruit hop syrup and subsequent "The Fencer" cocktail. We further riffed off his creativity and used a different strain of hops from our own ventures in homebrewing to create our syrup, and swapped the Campari for her sweeter sister, Aperol.
Italy in the Morning
- 1.5 oz gin
- .75 oz Cocchi Americano
- .5 oz. Aperol
- .5 oz. Grapefruit-Hop Simple Syrup
- .25 oz Grapefruit Juice
Add all ingredients to cocktail shaker filled with ice. Shake for 15 to 30 seconds. Strain into chilled cocktail glass
- 1.5 oz vodka
- .75 oz Cocchi Rosa
- .75 oz Lemon Juice
- Soda Water
Add first three ingredients to cocktail shaker filled with ice. Shake for 15-30 seconds. Strain into chilled cocktail glass. Top with soda water
- 1.5 oz whiskey
- 1 tbsp bitter orange marmalade
- 1 oz lemon juice
Add all ingredients to cocktail shaker filled with ice. Strain into chilled old-fashioned glass over large ice cube.
Watch the segment below: