For the next four days I'm lucky enough to be attending the Tales of the Cocktail festival in New Orleans. Since Denise shared so many great drinks when she came here last year, I figured I'd follow suit. This drink comes from the Spirited Dinner I just finished at Restaurant Zoe--five courses, each paired with a cocktail (can you believe I can still type straight?) by Patricia Richards and Darby Kelly of Wynn Las Vegas.
My favorite drink was Darby's Black Shrubb: a muddle of bourbon and fresh nectarine with a liqueur called Creole Shrubb (Patricia describes it as an orange liqueur with a hint of Cajun spice). Even more spice came from the jalapeno slice floated on top. The overall effect was slightly spicy and full of fresh fruit, but with the backbone of the bourbon and bitters. Enjoy!
Black Shrubb
created by Darby Kelly
2/3 ripe nectarine
1-1/2 oz. Jim Beam 8 year Bourbon
3/4 oz. Clement Creole Shrubb Liqueur
3/4 oz. Freshly squeezed and strained lemon juice
1/2 oz. Darbo Elderflower syrup
2 dashes Peychaud's Bitters
1 slice jalapeno, for garnish
1 slice nectarine, for garnish
Muddle the nectarine in a mixing glass. Add the remaining ingredients. Add ice and shake well to chill. Double-strain over fresh ice into an old fashioned glass. Garnish with the nectarine and jalapeno slice and serve.
Next Drink
Day Two: Death in the South Pacific
