Shaken · Coupe
GarnishPansy
Shaken · Coupe
Garret Richard, New York
Isle Delfino cocktail recipe
What goes in it
- 2 ozMilk-washed jasmine rhum
House prep · Recipe below ↓
- 0.5 ozPineapple syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozAcid-adjusted grapefruit juice
House prep · Recipe below ↓
- 5 drops
Method · Shaken
- 1Shake everything with one large and two small cubes.
- 2Strain into a chilled large coupe and float a pansy on top.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Pansy
Prep ahead
House prep
Milk-Washed Jasmine Rhum
- Yield
- About 1 liter
- Keeps
- 2 months
- Storage
- Refrigerated
Ingredients
- 1 literwhite Haitian rhum
- 20 gjasmine green tea pearls
- 250 mlwhole milk
- 15 mlcitric acid solution (15%)
Method
- 1Steep the tea in the rhum for three hours and fine-strain. Whisk the rhum gently into the milk, rest fifteen minutes, then stir in the citric acid until the milk breaks. Centrifuge or filter until clear.
House prep
Pineapple Syrup (1:1)
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partfresh pineapple juice (by weight)
Method
- 1Stir the sugar into the pineapple juice over low heat until dissolved. Let cool. Store in the refrigerator.
House prep
Acid-Adjusted Grapefruit Juice
- Yield
- 750 ml
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- 750 mlfresh grapefruit juice
- 12 gcitric acid
- 7.5 gmalic acid
Method
- 1Stir the citric and malic acid into the fresh grapefruit juice until fully dissolved.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Isle Delfino
Isle Delfino is a cocktail made with milk-washed jasmine rhum, pineapple syrup (1:1) and acid-adjusted grapefruit juice, created by Garret Richard.
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