Cocktail, Event, MixMarch

MixMarch #23: The Bacchus Reisling

The Bacchus Reisling is possibly the most complex cocktail I’ve listed on this site, certainly right up there with the Alamagoozulum. Invented for the 2007 Cocktail World Cup, and garnering a second place for Riki Carter, Chris Harup and Kyle Simpson, The 42Below Vineyard 2007 Bacchus Reisling takes ingredients from the local region in an attempt to emulate the fruitful Central Otago style. Featuring 42Below Passionfruit, described by Professor Jacob Briars as “The most passionate of all vodkas”, this is a drink that is a real delight.

It also pairs nicely with fish.

The Bacchus Reisling

30mls 42Below Passionfruit, 15mlsLillet Blanc, 15mls RinQinQin (a peachy brandy ‘secret ingredient’), 5mls Speyside Scotch, 5mls Barenjager Honey Liqueur, 10mls Calvados, 25mls Verjuice (Gibbston Valley for a preference) 10mls fresh grapefruit juice, 2 thyme sprigs.

Combine all ingredients in a shaker over ice, Shake like you’re in the most beautiful place in the world and strain into a reisling glass.  a amended after comment by Riki Carter, creator of this drink.

Please dont shake the cocktails stir lovingly and double strain in to a glass pre rinsed with fresh thyme and the glenlivet whisky

Here’s the original.

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One thought on “MixMarch #23: The Bacchus Reisling

  1. riki says:

    please dont shake the cocktails stir lovingly and double strain in to a glass pre rinsed with fresh thyme and the glenlivet whisky

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