Welcome back to Booze in Iraq, where we make cocktails for everyone.
My name is David Edwards, and it's great to have you here today.
We're going to make a Water Lily.
Now, it was created by New York bartender Richard Boccato in 2007,
and you can find it in this book, the PDT Cocktail Book on page 267.
And if you read the small little insert into it, it was signed as reading.
It was one day served to a friend of Richard, whose middle name was Lily.
Hence the name a Water Lily.
Now, having said that, it's based on a last word template.
Basically equal parts, meaning three quarters,
three quarters, three quarters, three quarters.
However, based on the size of my coop,
I'm going to go a little bit bigger with one ounce measures.
And this is a shaking cocktail.
So grab your shaking glass
and we're going to start this with a little bit of Creme de Violette.
And I'm using Jeff, our brand here. Really hard to get.
I had to actually get it from a friend of mine named John.
Thank you, John. I really appreciate it.
And we're going to start, as I said, with one ounce or 30 mils.
Your second ingredient that
we're going to use today is an orange liqueur.
Now, Richard did use Cointreau.
So that's what I will use.
And this is a 40% ABV
cocktail alcohol by volume, whereas the Creme de Violette is a 16% ABV
and we'll use the same amount of one ounce or 30 minute.
Now, I've heard that this cocktail is supposed
to be much better than innovation.
So, you know,
make sure you stick around with me
just so we can find out how good this actually is.
Now, the recipe also calls for a Plymouth Gin,
which I don't have, but I do have some in 1908.
Now, this is a gin from Vancouver that 42.5% ABV,
but it also contains butterfly, pea flower.
So in combination with our citrus juices, it should give us a lovely color
and we'll use the same amount of one ounce or 30 mils.
We're now going to use our citrus juices,
and in this case we're using lemons, not orange, the orange for the garnish.
So give yourself a little bit of a roll.
Grab your knife.
And what we'll do is we will cut this in half and squeeze one ounce
or 30 milliliters into the glass.
Now that you've added all of your ingredients,
what we're going to do is we're going to fill this with ice
and we're going to shake it hard for a good 10 to 15 seconds.
So you want to make sure that your glass is completely full of ice
and put your lid on there.
Make sure it's on good and salt and shake of the swap.
Okay.
So what you want to do is pop that off with the strength
of a thousand lemons and put this off to the side.
Grab yourself
a gorgeous looking coupe, actually put it in whatever you like.
But a coupe suits this glass because of the color.
Yes. A coupe shoots the glass.
Having said that,
we're just going to find strain
to keep any chunks of ice and or a lemon pop.
Oh, look how gorgeous that color is.
Absolutely fantastic.
So what you're going to do is grab yourself an orange for your garnish
and then a white pillar, and we'll just cut ourselves
a nice swaths of peel and then express it over the glass.
Give your peel a twist and put that into the cocktail as your garnish.
And now give it a try.
So immediately I get a little bit of orange
citrus and lemon.
Mm hmm.
That is actually really good.
It is better than an aviator.
You get those floral notes, you get some orange and lemon held
all together by the gin, and it's actually very nicely balanced.
And this is something I'd order if I was going after the bar.