Drea Henriquez, bartender at Miss River in the Four Seasons Hotel New Orleans, has worked in hotel restaurant bars for more than 10 years. This access to robust kitchens and knowledgeable chefs has inspired her cocktail journey, and she credits Miss River’s Chef Aleksandre Nadirashvili as always helpful when she has a “kitchen question.” Henriquez advises home mixologists to similarly use their own kitchens to experiment. “Think about what you’re looking for in the drink’s flavor profile,” she advised. “Do you want it earthy, or with more citrus, or more texture, and then ask, ‘What can I add for (that flavor) to shine?’” Henriquez is a native New Orleanian and her family is “very supportive and proud” of her career, often visiting her bar to sample new creations. She puts her talent to work at home as well. “My dad’’s favorite cocktail is a Negroni, so for Father’s Day, I batched a custom Negroni for him.” All children should be so thoughtful!
Ingredients
1 1/2 oz Tequila Reposado
1/2 oz Grand Mariner
3/4 oz passion fruit puree
1/2 oz basil cordial
lime cheek dusted with salt (for garnish)
- Basil Cordial
1 cup water
1 cup white sugar
1 large handful (about 1 cup, packed) fresh basil leaves
3 limes zest
Directions
- Four Decades
- Stir ingredients over ice.
- For garnish, sprinkle a line of black sea salt on a lime cheek, skewer and rest on top of the glass. Guests can squeeze the lime and salt into their glass before drinking.
- * For a party, pre-batch ingredients in an air-tight container and refrigerate, then stir each drink individually when serving.
- Basil Cordial
- Simmer water and sugar in a saucepan until dissolved for a 1:1 simple syrup. Remove from heat.
- Infuse basil and lime zest in the hot simple syrup, then steep for 30 minutes or overnight for a stronger flavor.
- Once cooled, thoroughly strain out the basil and the lime zest, using a coffee filter for a second strain to keep the syrup longer.
- Store syrup into a glass bottle or jar in the refrigerator for up to 6 weeks.
Notes
- The “lime cheek” garnish is made by cutting off the four sides of the lime and leaving the middle, which you can squeeze later for juice.
The Basil Cordial works well as a simple syrup substitute in a Gimlet, Gin French 75, or Daiquiri. Drea also recommends it as a mocktail in Thai tea.
When you are batching drinks, Drea recommends leaving out citrus ingredients until the last moment to ensure they are as fresh as possible.
