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Slippery When Wet

The cocktail that I’m going to represent today is a trade up to the “Slippery nipple” classic from the 80’s called “Slippery When Wet”

When I first tasted Martin Miller Gin I first noticed a light anise aroma, I decided to highlight it with a special twist on the classic slippery nipple originally made with Sambuca and Irish cream- in some versions you can find grenadine.

So lets get back to business

Slippery when wet 

  • 1.5 Oz. Martin Miller Gin
  • 1 Oz. Irish cream
  • 0.75 Oz. Xante
  • 0.5 asparagus syrup
  • the bitter truth creole bitters
  • comice pear
  • 3 cardamon pods
  • 2 star anise ( one for garnish)

For asparagus syrup:

We will combine the flavors of raw and cooked asparagus.

First, take the asparagus and cut the whites from the end.

In a blender put 6 Oz. of cold water with with 2 Oz. of raw asparagus,blend until the asparagus is liquidized, fine strain,

In a blender put 6 Oz. of boiling water with 2 Oz. of asparagus, let sit for 3 minutes so it cooks then blend until the asparagus is liquidized, fine strain,

combine the two asparagus waters in a small pan and add 10 Oz. of sugar (plain white)

simmer on low heat until sugar is dissolved.

let cool and bottle.

Making the Slippery When Wet

In a mixing glass put a quarter of cored comice pear (the grainy texture will disintegrate well while muddling and shaking allowing the pear to pass the flavors)

with 3 cardamon pods, 2 asparagus tips and the asparagus syrup,

muddle, make sure to crack a bit the cardamon pods,

add all other ingredients with 1 star anise and 3 drops of the bitter truth creole bitters

add ice and shake,

Fine strain to a martini glass, over a raw asparagus,

garnish with star anise, drop 2 drops of the bitter truth creole bitters over the star anise.

This is a very surprising one when all components create an unexpected harmony of flavors.

Until next time my friends,

Le’Chaim ,
At your service
K-O-C