For Day Three of the cocktail advent calendar, I created "The Tree Topper." This herbaceous cocktail features an array of bitter and sweet flavors that reminded me of a fresh Christmas tree. The rich reddish color added a festive element and the garnish was a loose interpretation of an angel ornament.
For the drink:
-2 oz sweet vermouth (Carpano Antica)
-1 oz Amaro Praga (or medium bodied Amaro)
-1 oz fresh grapefruit juice
-3/4 oz sweet tamarind simple syrup
-1/8 teaspoon orange blossom water
-4 pineapple sage leaves
Pineapple sage leaves
Nick and Nora
Add the pineapple sage leaves and simple syrup to a cocktail shaker. Muddle for about five seconds. Combine the remaining ingredients and add ice until about three-quarters full. Shake for 5-10 seconds until chilled. Pour through a Hawthorne and fine mesh strainer into the glass and garnish.