Asbury Park Zest The Rainbow Issue Summer 2015 | Page 11

LIBATIONS

Rainbow Cocktail

By Caitlin Dabney

Instagram @caitdabs
Serves 4
2 shakers
2 squeeze bottles - optional
1 four prong cocktail strainer
1 fine mesh cocktail strainer
12 oz tequila
8 oz mango puree
4 oz pineapple juice
1/2 pound fresh strawberries
1/2 quart fresh raspberries
1/2 quart fresh blackberries
1/2 quart fresh blueberries
1/4 cup sugar
1/2 cup water
32 frozen blueberries
4 egg whites
4 dashes of cream of tartar
12 large mint leaves
4 10 ounce martini glasses
The sauces:
Dice 1/2 pound strawberries and add to sauce pan. Add 1/2 quart raspberries. Add
1/4 cup sugar and 1/2 cup water and boil down for 30 minutes or until the fruit becomes soft. Strain the sauce through a cheese cloth into a bowl. Use the fine mesh strainer
to strain it a second time into the squeeze bottle. The process for the blackberry and
blueberry sauce is the same.
The process per serving:
In one shaker add 1 egg white, 1 dash of cream of tartar, 1/2 oz blackberry and
blueberry sauce, 1/2 oz raspberry and strawberry sauce. Give that a hard shake
for 30 seconds. In the second shaker, muddle 3 of the mint leaves, add 2 oz tequila, 2
oz mango puree, 1 oz pineapple juice. Fill with ice. In first shaker, add ice and 1 oz
tequila. Shake both vigorously for an additional 30 seconds. Put 8 frozen blueberries
in martini glass. Pour the contents of the second shaker over the blueberries using the
four prong strainer. Then pour the contents of the first shaker on top of that using both
the four prong and also the fine mesh cocktail strainer. Garnish with the raspberry and
strawberry sauce, and the blackberry and blueberry sauce and a mint leaf.
Repeat process for remaining 3 servings.
Cheers and enjoy!
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