Saxon + Parole’s head mixologist Masahiro Urushido is the man behind the bar. For Tory Daily, he whips up two craft cocktails that will leave your taste buds wanting more.
PAMPLEMOUSSE SANGRIA
1 oz. Combier Pamplemousse Rose
1 oz. dry rose wine
1 oz. fresh-squeezed pink grapefruit
5 dashes of raspberry vinegar
1 dash of Peychaud’s bitters
1 dash of grapefruit bitters
Perrier and prosecco
Add ice in the glass.
Pour all ingredients, and top with half Perrier and half prosecco.
Garnish with slices of pink grapefruit, strawberries,
white peach, cherry tomatoes
1 oz. Combier Pamplemousse Rose
1 oz. dry rose wine
1 oz. fresh-squeezed pink grapefruit
5 dashes of raspberry vinegar
1 dash of Peychaud’s bitters
1 dash of grapefruit bitters
Perrier and prosecco
Add ice in the glass.
Pour all ingredients, and top with half Perrier and half prosecco.
Garnish with slices of pink grapefruit, strawberries,
white peach, cherry tomatoes
ROSIE COOLER
1 oz. Combier Pamplemousse Rose
1 oz. Dolin dry Vermouth
1 oz. fresh-squeezed pink grapefruit
3 dashes of grapefruit bitters
Perrier
Add “herb” ice spear in the glass.
Pour all ingredients in a glass, and top with Perrier.
Garnish with Herb Ice spear (oregano, thyme, rosemary, sage).
Use rectangular shaped ice mould, add fresh herbs
and water to freeze.
1 oz. Combier Pamplemousse Rose
1 oz. Dolin dry Vermouth
1 oz. fresh-squeezed pink grapefruit
3 dashes of grapefruit bitters
Perrier
Add “herb” ice spear in the glass.
Pour all ingredients in a glass, and top with Perrier.
Garnish with Herb Ice spear (oregano, thyme, rosemary, sage).
Use rectangular shaped ice mould, add fresh herbs
and water to freeze.
Read more features from our Entertaining Issue.
Masahiro Urushido photographed by Mimi Ritzen Crawford at Saxon + Parole