Aegean Frost

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Winter-inspired Mediterranean batched cocktail

Aegean Frost

AI Cocktail Info

Serving : 1 cocktail

ABV
Approximately 20%*
Calories
Approximately 400*
Net Carbs
Approximately 38g*
AI Request:Mediterranean style Batched cocktail using Tito's vodka for winter
*Estimated by AI - may vary

Instructions

Description: Aegean Frost is a winter-inspired Mediterranean batched cocktail designed to bring warmth and comfort during the cold season. This cocktail features the smoothness of Tito's Vodka, complemented by the richness of fig and honey, hints of citrus, and a touch of herbal notes from rosemary and thyme. It's perfect for winter gatherings, offering a hint of Mediterranean flair with every sip. Ingredients: - 750ml Tito's Vodka - 300ml Fig-infused simple syrup (recipe below) - 200ml Fresh lemon juice - 150ml Honey syrup (equal parts honey and water) - 100ml Ouzo or another anise-flavored liqueur - 2 Sprigs of rosemary - 4 Sprigs of thyme - 1 Liter of sparkling water - Ice - Dried fig slices and rosemary sprigs for garnish Fig-infused Simple Syrup: - 1 cup Water - 1 cup Granulated sugar - 6-8 Fresh figs, quartered Fig-Infused Simple Syrup Preparation: 1. Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves. 2. Add the fresh fig quarters to the syrup and simmer for 10-15 minutes. 3. Remove from heat and let it steep for an additional 30 minutes to an hour. 4. Strain the syrup to remove fig pieces and allow it to cool before use. Cocktail Preparation: 1. In a large batch container, combine Tito's Vodka, fig-infused simple syrup, fresh lemon juice, honey syrup, Ouzo, and the sprigs of rosemary and thyme. Stir well to incorporate all the ingredients. 2. Allow the mixture to infuse at room temperature for 1-2 hours. Remove the herbs after the infusion. 3. Refrigerate the cocktail mixture until ready to serve. 4. When serving, fill a large punch bowl with ice, pour the chilled cocktail mixture over the ice, and top with sparkling water. Gently stir to combine. Glass: Serve in individual rocks glasses filled with ice, garnished with a slice of dried fig and a small sprig of rosemary.

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