This Friday try something taboo, a Forbidden Fruitini.
Often times, when dining out, we try drinks off a specialty menu and say, “Wow, wouldn’t this be great to make at home!” Or something to that effect. If said menu provides a list of ingredients, it becomes that much easier for our attempts to recreate it.
I’ve encountered a number of these that I try regularly when dining out at their respective restaurants, and I’ve managed to recreate a few. (See here and here). And now, having gotten a hold of the final ingredient, I’ve concocted my approximate version of The Forbidden Fruit Tini, currently on Outback Steakhouse’s drink menu.
The Forbidden Fruit Tini is served with “Absolut Orient Apple Vodka and St. Germain Elderflower Liqueur, agave, white grape juice and fresh lemon with a cinnamon sugar rim and chilled grape garnish.” The restaurant chain has been offering this cocktail for nearly two years, and it’s one I often like to order. I’m not certain of the proper proportions but here’s a guesstimation.
For the agave, I assumed they use agave syrup, a sugar alternative sweetner. You’re likely to find it with baking ingredients.
What you’ll need: Apple-flavored Vodka, St-Germain Elderflower Liqueur, White Grape Juice, Lemon Juice, and Agave Syrup.
Wet the rim of your cocktail glass with lemon juice and then coat with a mixture of cinnamon and sugar. Next, mix 1/2 ounce of agave syrup with a 1/2 ounce of warm water. Stir the mixture thoroughly.
Pour 1 ounce of vodka, 1 ounce of St-Germain, 2 ounces of white grape juice, and 1/2 ounce of lemon juice in a shaker over cracked ice. Add an ounce of your agave syrup mixture. Shake and then carefully strain into your prepared cocktail glass.
How I like it: For the vodka, I used Dekuyper’s Sour Apple Pucker Schnapps. I also used an organic blue agave syrup with vanilla flavor which blended in quite well. Of course, this is just an approximation of the original, which I recommend.
Whether at home or dining out, drink responsibly!