The Lady Bartender


Rosa Y Yo

As early as I can remember my very best friends and sexiest partners have been Taurus' (those born between April 20th and May 21st). My mother is fluent in astrology, and despite being raised in a home where the language was spoken frequently, I picked up an embarrassingly weak vocabulary. What I did come away with was that part of the reason for my magnetic attraction to those born under the sign of the bull is that Venus, the planet known for all things beautiful and swoon worthy, was in the sign of Taurus at the time of my birth. Loving a Taurus just comes naturally to me, and loving is what they do best.  

This cocktail was designed to nurture and embolden all of our favorite Taurean traits and soothe and nullify those more challenging aspects. Characterized by an easy love and beauty, with an utmost concern for all things sensual, comfortable and stable, our Taurus companions seek all things physically, intellectually and spiritually pleasurable. 

Rum: Selected for its sweet, pleasure gratifying palette and the comfort of the warm climate that produces it.

Rose:  opens, nurtures and clarifies. Strengthens the heart, calms the nervous system & encourages the bull's natural virility.

Mint: while fragrant, beautiful and a digestive aid, much like willful, stubborn Taurus, mint is known for digging in its heels and taking over the herb bin, . 

Rosa Y Yo

Rosa Y Yo

1 oz Aneja Rum (try Cana Brava) 
1 oz Silver Rum (we love Plantation 3 Star for its earthy notes)
.5 oz Pine Nut Orgeat (See below)
.5 oz lime juice
.5 oz orange juice
.5 oz coconut milk
muddled mint leaves
Shake vigorously over ice and strain into a rocks glass over a large cube. Drop 5-6 drops of rose water on top for aromatics, dust with crushed rose petals and garnish with a fresh rose petal and mint leaf. 

Pine Nut Orgeat

1 1/4 cup (5oz) Pine Nuts
1 1/2 cup (8oz) cold water
1 1/2 cups (9.75oz) demerara sugar
1/4 tsp (.04 oz) rose water
Roast Pine Nuts in a 400 degree oven for 4-5 minutes. Shake the pan back and forth  few times to make sure you get even coverage and no burnt bits. Toss the roasted nuts into a food processor and add the cold water. Blend to a fine pulp.  
Place Pine Nut pulp in a sauce pan with the sugar over medium heat until all of the sugar is dissolved. Remove from heat and add the rose water. Stir until fully incorporated. Now pass through a double layer of cheese cloth and a fine mesh chinoise 2-3 times to remove all of the solids. The more you're able to remove the silkier mouth feel you'll have. Store in an air tight container in the fridge for up to 2 weeks. 
Jessie Poole