Spring always makes me want to drink floral cocktails with delicate flavors and flower garnishes - this drink matches that profile perfectly. The Absinthe makes the cocktail opalescent - a mesmerizing introduction into spring.
Emily Arden Wells is the Founding Editor of Gastronomista, a website dedicated to the Culture of Drink. In 2015 Gastronomista was named The Best Cocktail and Spirits Blog by Saveur Magazine, and has been featured in numerous publications including Glamour Magazine, Company Magazine, Bon Appétit Magazine, Coolhunting, People Magazine, Self Magazine, and has been featured in a National commercial for Blackberry.
The Molegroni is inspired by one of my favorite dishes on the planet, mole. Dark, bitter, savory, its a a highly complex sauce made from nuts, bread, chiles, fruit, cinnamon, spices, and chocolate, and is typically made from over 20 ingredients! Built on the bitter backbone of the Campari, this drink has the 5 major flavors found in a traditional mole: chile, sour, sweet, spice, and the "thickener" from the walnuts.
There is something so crisp and delicious about a classic Gin & Tonic and this little twist takes this classic to an entirely new level. It’s like the best flavors of summer decided to get together and have a pool party…but the pool is gin…and it’s amazing.