5 – Aphrodisiac Cocktails
Key aphrodisiac ingredient: Pomegranate
1 1/4 ounces Pierre Ferrand Amber Cognac
1 oz. Chai-infused Vermouth (see #5 on this list)
3/4 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
3/4 ounce POM Wonderful juice
3 dried organic rose buds
Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
2. Secret Crush
Key aphrodisiac ingredient: Pearl Dust (which doesn’t technically have proven aphrodisiac properties, but doesn’t a cocktail that sparkles inherently ooze romance?)
According to Zaric, “This cocktail is very sexy and inviting and makes a superb aperitif as well as great choice for pairing with antipasti, mezes, tapas or seafood appetizers.”
5 oz. Llopart Cava Leopardi Brut Rose
3/4 oz. Campari
1 brown sugar cube
4 to 5 dashes Angostura bitters
1 lemon twist, for garnish
A dusting of edible pearl dust (available in baking supply stores or online)
Note: use a very small amount; coat a wet tip of a knife with dust and wash it in the glass.
Pour half the amount of the sparking wine into the champagne flute. Place the sugar cute on a bar spoon. Saturate it with Angostura Bitters. Carefully place the bitters saturated sugar cube into the flute. Let rest for a moment. Pour the rest of the sparkling wine. Add Campari. Add pearl dust. Twist the lemon over the drink and discard.
3. Fraise Sauvage
Key Aphrodisiac Ingredient: Strawberries
1 1/4 oz. Tanqueray Gin
1/2 oz. freshly squeezed lemon juice
1/4 oz. simple syrup
3/4 oz. Wild Strawberry Puree (recipe below)
2 oz. Prossecco
1 half strawberry, for garnish
Pour all ingredients except Pressecco into a mixing glass. Add large, cold ice, cover and shake vigorously for 7 – 8 seconds. Pour Prossecco in to a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.
Wild Strawberry Cordial
Yields: 1 liter
2 kilograms (4.4 pounds) frozen wild strawberries or small fresh strawberries
1 cup sugar
1 cup water
1/2 lemon, zested
1 Tahitian vanilla bean, scored
Place all ingredients into a sauce pan. Bring to a boil while stirring until all the strawberries break down. Remove from heat and allow cooling. Remove lemon zest and vanilla bean, then pour into a store and pour container. Keep refrigerated until necessary. Fill a labeled squeeze bottle for easiest means of use.
Key Aphrodisiac Ingredient: Cinnamon
Zaric notes that this cocktail has a high complexity, silky texture and long bitter finish, perfect for that special somebody who doesn’t particularly desire a sweeter drink.
1 oz. Rittenhouse Straight Rye Whsikey 100 proof
1 oz. Campari
3/4 oz. ruby Port
5 drops of orange blossom water
3 dashes of Reagan’s Orange Bitters
orange half wheel for garnish
Stir all ingredients in a mixing glass briefly and pour over ice in rocks glass. Garnish with an orange half wheel and ground cinnamon.
5. Chai-Infused Sweet Vermouth
Key aphrodisiac ingredients: Ginger & Cinnamon
“The chai-infused vermouth is the second of our two original vermouth infusions,” Zaric and co-author/owner Jason Kosmas write. “When trying to create our own vermouths from scratch, we noted that sweet vermouths tended to be more spice driven as where dry vermouth relies on herbs. We decided to accentuate some of these flavors while adding a pumping up a few for our own the sweet vermouth infusion. Chai is a very recognized flavor profile consisting of cardamom, clove, cinnamon, black tea and ginger. The resulting flavor is so sexy that you will feel like you have been kissed by a beautiful belly dancer. This intoxicating concoction is the defining ingredient in our Matahari cocktail.”
Yields: 2 liters
8 green cardamom pods
1 cinnamon stick
1 inch-piece of ginger, coarsely chopped
2 tablespoon chai or black tea
2 liters of Cinzano sweet vermouth
Place cardamom, cloves, cinnamon and ginger into a small sauce pan and heat for two minutes. Add tea and 2 cups of the vermouth. Bring to a low boil for 2 minutes. Remove from heat and allow it to cool completely. Add remaining vermouth and strain mixture through a cheese cloth. Bottle and store at room temperature.
Credit: Your Tango