Recipe courtesy of Jason Robey
The Fortune Teller
- Level: Easy
- Yield: 1 serving
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1 white sugar cube
1 ripe strawberry, stem removed
2 black peppercorns
1 3/4 ounces gin
1/2 ounce Pomegranate, Tawny Port and Balsamic Reduction, recipe follows
1/2 ounce vermouth (recommended: Dolin Blanc)
Cracked ice, for shaking
2 blue cheese stuffed olives, for garnish
Pomegranate, Tawny Port and Balsamic Reduction:
8 ounces 10 year tawny port
4 ounces pomegranate juice
4 ounces balsamic vinegar
Directions
- In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick.
Pomegranate, Tawny Port and Balsamic Reduction:
- Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail.