The Statler Hotel at Cornell is going to support Finger Lakes Distilling and someone on their team recently inquired about a “Big Red Martini” featuring Vinter’s Wildberry vodka.
I began brainstorming “red” items: muddled berries (out of season), cranberry juice (boring), cinnamon schnapps (yes, Goldschlager is still in production) and then I remembered a drink I had made awhile back featuring gin and ruby red grapefruit juice, called the Ruby Blossom.
I shared my challenge with bartender Gene Jacobs and he quickly whipped up 2 cocktails.
In the foreground is the Ruby Blossom, all proportions the same, sub Wildberry for gin. In the background is an as yet unnamed Wildberry special:
2 oz. Wildberry vodka
1 oz. Cointreau
2 oz. blood orange juice
splash simple syrup
splash fresh lemon juice
pinch of salt
Combine all ingredients over ice and shake. Strain into chilled up glass and garnish with an orange peel.
Granted, neither of these drinks are red, but they taste good. Big Red Blossom? Maybe we’ll leave the naming up to the Statler.