Tuesday, April 10, 2012
Samos, the Greek island in the eastern Aegean Sea is historically known for its Muscat Blanc a Petits Grains grapes that are grown at 2,600 feet above sea level. Muscat of Samos comes in 3 styles: 1. Samos Doux, the vin de liqueur, made my adding alcohol immediately after the grapes have been pressed 2. Samos Vin Doux Naturel made by stopping the fermentation later on 3. Samos Nectar, the finest of the three, made from grapes dried in the sun so they can ferment into a wine of 14% alcohol. It's aged for 3 years in cask.
Muscat of Samos is aromatic, with delicate floral and grapey notes and a delicious sweet finish, therefore is the perfect base for unique and complex cocktails.
The Anthemis Cocktail was created by Macao Trading co-owner and bartender Dushan Zaric.
2 ounces Samos Anthemis 1999
1 ounce Pisco Barsol Mosto Verde Italia
6 red seedless grapes
1 lemon wedge
2 dashes of Angostura Bitters
1 crown of mint, for garnish
In the bottom of the mixing glass muddle the grapes into a paste, extracting all juices and tannins. Add the Pisco and Samos Anthemis 1999.
Squeeze the juice from the lemon wedge and drop it into the drink. Add large, cold ice and shake briefly and vigorously. Strain into a pellet ice filled Collins glass and top with Ginger Beer. Dash the bitters on top and garnish with a crown of mint.
For more information regarding Samos Wines, click on: http://www.atheneeimporters.com/