Link to The London Bar, NYC: http://www.thelondonnyc.com/photos-en.html
Jean Carlos Parra, Bartender, The London Bar, NYC creates this fanciful cocktail: The Red Carpet. I was intrigued by the Thai Chili Pepper-Infused Oil drizzled on the top of this fabulous raspberry blood orange cocktail. Here’s the original recipe and a couple of my twists – very easy to make and very sippable!
The Red Carpet
10 fresh raspberries (I did not have fresh raspberries so I used 4 tablespoons frozen raspberry puree that I had in the freezer – I made the raspberry puree by placing fresh raspberries in a saute pan, heating and smashing them with a fork until they are mushy and juicy. Strain the puree through a fine sieve. Discard seeds from sieve. Place juice in a freezer container and freeze until ready to use. )
2 ounces blood orange puree (I did not have blood oranges so I subsituted 2 ounces of blood orange European soda – the soda has a little carbonation in it – this soda is sold locally at Fresh Market.)
1 ounce fresh lime juice
1 ounce agave nectar
3 ounces vodka (I used 1 ounce of Sunset Hills Virginia Gin…I did not want a strong drink so I used less than the 3 ounces the original recipe called for and I wanted to make a gin drink so I used the Sunset Hills. I like this particular gin because it does not have a strong juniper berry flavor or aroma. https://sipologyblog.com/2012/04/24/sunset-hills-virginia-gin/ (Other types of gin may be too strong in juniper berry flavor for this drink.)
5 – 10 drops of Thai chili-infused oil (optional) (I found this oil at our local Asian market.)
In a cocktail shaker, muddle approximately 10 raspberries (if using raspberry puree place puree in cocktail shaker). Add blood orange puree (or blood orange soda), lime juice, agave nectar, and vodka (or gin) and shake vigorously. (I added a few ice cubes to the cocktail shaker to make sure the cocktail was icy cold.) Strain into a chilled martini glass. For an added kick, top with Thai chili-infused oil.