Those who can’t do, teach … right? Well, those who don’t have a head for wine can try it on top of their cocktails.
Remedy, the remixed, refined soda bar on Lower Greenville has, with veteran barman Máté Hartai at the helm, released a new cocktail menu. One concoction caught our attention because it fits into the ever-useful philosophy of “good plus good equals really good.” Therefore, the words “jellied” and “Cabernet” together made our mouth water. Throw in “whiskey” and you’ve got yourself the cocktail equivalent of a hat trick.
The Claret Snap is a traditional New York sour (whiskey, lemon and simple syrup) topped with house-made jellied cabernet. The sour base is offset beautifully by the inherent sweetness of the Cabernet.
Why is it jellied? Because it looks sexier, that’s why. Add this cocktail to your home bar roster using Remedy's recipe:
Remedy's Claret Snap
2 oz. High West double rye whiskey
3/4 oz. Lemon juice
3/4 oz. Simple syrup
1-1/2 oz. Jellied Cabernet
In a cocktail shaker, combine whiskey, lemon and simple syrup with ice. Shake until well chilled and slightly frothy; strain into a small goblet. Gently drizzle jellied Cabernet on top. (Use a squeeze bottle and drizzle it in a swirling motion if you want to get really fancy.)
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SHOW ME HOW
1/8 oz. Xanthan gum (a natural gelatin substitute)
1-1/2 oz. of your favorite Cabernet Sauvignon
Stir together wine and xanthan gum until well combined. It should result in a slightly thick but workable jelly. If more xanthan gum is needed, add it in very small amounts to keep the jelly from becoming too thick.
Remedy, 2010 Greenville Ave., 469-294-4012.
Susie Oszustowicz covers all things boozy across DFW and beyond at SusieDrinksDallas.com.