For this week’s dining newsletter (sign up here), writer Hailey Eber talked to Jason Kosmas and Dushan Zaric, owners and “bar chefs” at the new Tribeca restaurant, Macao Trading Co. (311 Church Street). New Year’s Eve was on our minds, so Kosmas and Zaric gave us a recipe for the Dr. Funk, which is apparently named after a doctor who created this drink as a cure for heat exhaustion in the tropics.
Obviously, it’s snowing outside, and you don’t need a cure for heat exhaustion, but hey–it tastes good, it looks pretty, and you’re probably going to a party tonight. Multiply the recipe by 10 or so, and you’ve got a potent punch to bring with you.
As always, don’t be put off by the specifications for homemade grenadine or Mekhong Rum. It’ll be just as good made with good store-bought grenadine and any light rum you like.
Yield: 1 cocktail
2 ounces rum, preferably Mekhong Rum
3/4 oz homemade grenadine (see below), or grenadine
3 slices cucumber
1 slice lime
1 strawberry, quartered
1 pinch mint leaves
2 ounces ginger beer
1 tablespoon absinthe
Fill a tall glass with ice, and pour rum and grenadine over. Add cucumber, lime, strawberry and mint, and cover the top of the glass; shake briefly. Add the ginger beer, and drizzle the absinthe over the top of the cocktail. Serve.
Yield: about 1 quart
1 quart pomegranate juice, such as POM Wonderful
1/2 pound superfine sugar (about 1 cup)
1 cup Spanish brandy
In a medium saucepan over high heat, warm the pomegranate juice and sugar until it comes to a boil. Reduce the heat, and allow mixture to simmer for 10 minutes, or until the syrup lightly coats the back of a spoon. Remove from heat, and cool. Fortify the syrup by stirring in the brandy.