Happy Hour: Rainforest Cobbler

It feels good to return to normalcy (read proper hydration) now that the Manhattan Cocktail Classic (read Manhattan Hangover Classic) has concluded. For myself and the other Bar Fellows of this year's cocktail classic, normalcy took a bit longer to reach, as we were in the Astor Center Kitchen 12 hours a day prepping and batching the cocktails served at all the seminars. My initial plan for this week was to write a recap of our experience at the MCC, but since I haven't finished compiling all the photos and video, I'll try to post that next week. Like I said, normalcy took a bit longer for some of us.

So instead for this week I'll going to share a new cocktail recipe, but will also be asking for your help. The drink I created is called the Rainforest Cobbler. It features Veev Acai spirit as its base, and I've submitted it to the Veev Garden-to-Glass Cocktail Challenge. At stake for the winner is three nights of paid hotel in New Orleans for the annual Tales of the Cocktail, the premier mixology convention/drinking fète. If making cocktails is your business, then your business is to be down in NoLa for Tales in July.

Unfortunately mixology is not always as lucrative as say, being an oil magnate, so we have to resort to such tactics as winning cocktail competitions to subsidize our trips. In fact, I was able to attend Tales for the first time last year precisely because I was a finalist in a cocktail competition. And because I haven't discovered any oil this year, I'm going to try to win this competition (and a few others) to help get my ass down to NoLa.

The way you can help me win is very simple. Simply click on this link and vote for my drink. You can vote once every day until June 4, and you can tell all your friends to do the same. So check the recipe below, mix some Rainforest Cobbler for yourself and your friends, and cast your votes!

Rainforest Cobbler
1  1/2 oz Veev Acai spirit
3/4 oz Vermouth Perucchi Blanco
1/2 oz simple syrup (1:1 sugar to water)
2 strawberries, quartered
1/2 lime, quartered
7 basil leaves

Garnish: sliced strawberries, plus one whole strawberry, leaves removed and replaced with basil sprig as pictured.
Glass: Collins

Place cut strawberries, lime, and basil leaves in shaker and muddle well. Add the remaining ingredients along with ice and shake well and hard. Strain into an empty collins glass. Pack the glass with crushed ice and garnish with sliced strawberry pieces inside glass. Place the whole strawberry with attached basil sprig on rim of glass as garnish and serve.

Note: if you can't find Vermouth Perucchi Blanco, substitute another blanc/blanco/bianco vermouth such as Dolin Blanc or Martini Bianco. Keep in mind that this is not the same as white vermouth, aka dry vermouth. The color is white but it is not dry. It is distinctly sweet, similar to Lillet Blanc in flavor, which you can also substitute in a pinch. If you do substitute another vermouth keep in mind that you may have to adjust the simple syrup as the various brands do vary in sweetness.

It's a refreshing drink that's fairly easy to make and is awesome in the sweltering summer heat. Here in Happy Hour HQ, it's the type of drink we refer to as a patio pounder. Cheers, and don't forget to vote!

*Got a cocktail question? Hit me on twitter @paystyle, email me at payman(at)lifesacocktail(dot)com, or simply drop me a comment below.