Long ago Gabe made me a kombucha margarita when I brought some in as a challenge to the Beretta bartenders. On the way home from a walk Rosy and I picked some up and experimented. Gin seemed like a logical choice, but alone didn’t quite do it. A few drops of lime juice rounded it out. Of course, this was a Rosy-made cocktail, so we have no idea of the proportions.
pour ingredients over a big rock
We finally bought a few limes today (89¢ each thanks to the <a href="http://www.usatoday.com/story/news/nation-now/2014/03/26/lime-mexico-high-prices/6914737/"lime shortage, which, according to Rosy is exacerbated by drug cartel warfare) so could make some more proper citrus drinks. We had one of these at Range yesterday and figured with such simple ingredients and its place on the Classics side of the menu we could make one at home. Here’s the slight variation of this recipe that we made. It was delicious, but highlighted the need for us to buy some gomme, or maybe make some ourselves.
2 oz Eagle Rare bourbon
½ oz allspice dram
½ oz fresh lime juice
splash agave nectar
dash Angostura bitters
shaken and served up