Horticulture Happy Hour
Recipe by Chris Haisma
Photography by Hugo Martinez
The season of colors and new life, spring is the perfect time for a cocktail that celebrates the delicious bounty of Mother Earth. This recipe comes from Chris Haisma of in bloom, a Paso Robles restaurant and cocktail lounge that prioritizes fresh ingredients from local producers. Indulge in a bouquet of botanicals and light floral notes with this dazzling purple drink.
Purple Haze
INGREDIENTS
2 ounces Krobar Butterfly Pea Gin
1 ounce lemon
1 ounce aquafaba
½ ounce dragon fruit shrub
For the dragon fruit shrub:
3 cups ripe dragon fruit
2½ cups sugar
½ cup water
2 cups raw organic and unfiltered apple cider vinegar
PREPARATION
Step 1
To make the dragon fruit shrub, add fruit, sugar and water to blender and mix until jam-like. Place in bowl and cover with plastic wrap. Store in refrigerator for 3 days, stirring twice a day. After 3 days, strain fruit liquid through cheesecloth and mesh strainer by squeezing. Discard pulp, strain again. Mix apple cider vinegar with strained fruit syrup and transfer shrub to container. Store in refrigerator for 2-3 weeks before using.
Step 2
Add all cocktail ingredients to a shaker tin. Fill with ice and shake for 15 seconds until properly diluted. Single strain into a double old fashioned glass. Garnish with a lemon twist.
