Infused Cocktail: Greasewood Flats Fizz

Years ago, as in 1992, I cooked professionally in the Scottsdale area. It was a wakeup call for me professionally because I was still cooking to earn a living and I hadn’t even experimented with making drinks, oh there was that time down in Charleston, a long time ago. I hadn’t yet discovered my talent in cocktail mixology and the next chapter of my life- the twenty year foray into banking was more than disappointing. I put my creative life on hold while I tried to figure out who I was and what I should be when I “grow up” .... My palate was ready to shine. As well as my talent for the written word.

And Greasewood Flat? It was a cowboy place with a Lamborghini problem. I rode up there on a Paso Fino once. Sure, you could get a cocktail there.

Just a thought, don’t wait too long to find your passion. I almost did. Telling stories makes for a richly textured life.

Fall is one of my favorite seasons from a mixology standpoint. The lush and juicy flavors of late season aromas call out for refreshing combinations of savory to sweet. One of the techniques that I utilize during this all too brief time before the frost takes hold includes the roasting and juicing of late growing tree fruits. These fruits don’t have to be very pretty to look at because they are going to be transformed by broiling them. I then add a touch of Jamaican style, Extra Hot and Spicy, Pickett’s Ginger Syrup. To that, I fold in some long cooked quince and pear puree to the broiled citrus juices. In this case, I utilized grapefruit, lime, and orange juice.

I take this little drink even deeper by broiling those tangy/sweet citrus fruits. (just half them and adding this tart/aromatic juice to some long cooked quince/pear reduction and making a quick “shrub” which is an acidulated liquid...Add to that a touch of white balsamic vinegar for that “umami” tangy element.

And of course, there is the weed component. Of course, you could add it easily with a bit of cannabis tincture, that can be very bitter, disturbing the subtle balance needed in a craft cocktail. I suggest incorporation of the cannabis during the mixing stage instead of the finishing stage for more equilibrium.

Normally, I use an infusion method of adding THC to a craft cocktail. However, when adding a tincture, you don’t have to worry about finding the right dosage. The science of appropriately dosing has already been done for you. Just keep the amount of tincture pretty low because cannabis in a drink has a funny way of sneaking up on you, especially when having more than one.

If all this sounds complicated, it really isn’t. Just do a couple of steps to bring out the flavors I’m seeking.

The citrus shrub is the first thing that you need to make, at least in the morning for use in the evening. It does require a little bit of time to “quick ferment” so, please try to get a head start for a more robust drink. I build this shrub at cellar temperature, essential to meld the flavors together. Sure, you can do it in the fridge at thirty something degrees, but the process takes a week or more.

Then it wouldn’t be a quick shrub!

Quick Citrus Shrub

Ingredients for the citrus shrub:

• 10 each, orange, lime, and grapefruit halves- moistened liberally with Angostura Bitters and broiled for seven to ten minutes, cool and juice- and then keep cool. Charred is good!

• 1 quince and 1 pear-cooked for four to five hours, low and slow, until quite soft and juicy, mash through a food mill-keep the puree cool

• 4 oz. Pickett’s Extra Hot and Spicy Ginger Beer Syrup

• 4 oz. white balsamic vinegar

Prep:

1. Combine the broiled citrus fruit juices with the quince/pear puree

2. Combine everything with the white balsamic and the Pickett’s Ginger syrup

3. Keep in a cool/dark place all day, or overnight and then all day for a tangier flavor. This shrub should stay fresh for about two weeks. Refrigerated always after use.

Greasewood Flats Fizz

Ingredients:

• 4 oz. Broiled Citrus/Pickett’s Ginger Syrup/quince/pear shrub as made above

• 4 oz. Seltzer Water

• Cannabis tincture- I recommend no more than 10mg per drink as a baseline

• Lemon Bitters (your choice)

• Collins Glass - very well chilled

Prep:

1. To a cocktail mixing glass, fill ¾ with ice

2. Add the citrus/ginger/quince/pear shrub

3. Top with seltzer water

4. Stir

5. Add your desired amount of tincture

6. Stir again

7. Double strain the drinks into frosty/pre-chilled Collins glasses

8. Dot with the Lemon Bitters

9. Serve in your frosty Collins glass with lots of ice *that’s a tall, narrow glass*