Recipe: Fireflower on the Mountain

Yael Vengroff

October 19, 2016

Fireflower on the Mountain

Courtesy Yael Vengroff, Bar Director, The Spare Room

Yield: 1 serving

Ingredients

1-1/2 oz Don Julio Blanco
3/4 oz lemon juice
1/4 oz Giffard Abricot
1/2 oz simple syrup
1/2 Aperol
1 oz East Imperial Grapefruit Tonic

Sprinkle with a mixture of tajin, salt, sugar, and chili powder

1 cucumbers, sliced thinly
1 lemons, sliced thinly
1 grapefruit, sliced thinly

Method

1. Combine all ingredients except for tajin mixture and tonic in a shaker
2. Quick shake, strain, and top with tonic
3. Sprinkle with tajin mix, garnish with cucumber slices, lemon wheels, grapefruit slices

Note: This recipe is for a single serving. To make a punch you would need to multiply it.

This recipe was generated for:

The Spare Room's Ode to the Bowl at Tales of the Cocktail 2016

Photo credit: Shannon Sturgis

Yael Vengroff

Bar Director for Spare Room

Houston native Yael Vengroff got to where she is today by pushing the envelope—and herself. While attending New York University, she landed a cocktail serving gig in the East Village and, almost by sheer will alone, got a barback position and began mixing drinks. Eager to refine her natural talents and learn the craft from the bottom up, Vengroff sunk her teeth into the New York cocktail scene, working with some of the industry’s most respected leader, including Alex Day, Audrey Saunders, and Giuseppe Gonzalez. ...

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