Fosters may be Australian for beer — but when it comes to cocktails at Prospect Heights’ Down Under newcomer, The Sunburnt Calf BK, the Grandmaster’s Garita is Brooklynese for friggin’ delicious!
A blend of Cazadores Blanco tequila, lime juice, muddled cucumber and Thai chili-infused agave, the spicy concoction is just one of mixologist Greg Seider’s intoxicating Australasian libations.
“I’ve always been influenced by Asian flavors — Thai, Indian,Vietnemese,” said Seider. “And all of my cocktail inspiration comes from cooking. When I cook — and eat — ideas for flavors mix around in my head.”
Braised pork steam buns, lemongrass grilled shrimp and long bean salad with coconut and kaffir are perfect foils for Seider’s musky Zu Moscow Mule — Zu Bison Grass vodka, lychee puree, lime juice, and ginger beer — refreshing Lemongrass Ricky — mezcal, lemongrass agave, club soda, rhubarb bitters — or the knock-your-socks off Mr. Lee’s Mystical One Inch Punch — rum, masala chai tea agave and ginseng, swathed in dry ice smoke and served, for two, in a clay teapot.
“Spicy, cool, sweet, sour; I try to hit as many senses as I can,” said Seider.
Don’t have the sense to hightail it over to The Sunburnt Calf for a taste? Get shaking at home with these creative cocktail recipes.
Makes one cocktail
1 slice muddled cucumber
2 drops orange bitters
¾ oz. of equal amounts lime and lemon juice
1 oz. chili agave
2 oz. tequila
Shake over ice, and strain into a chilled glass. Garnish with a chili pepper.
Makes two cocktails
2 oz. Diplomatico rum
2 oz. Denizen rum
1 oz. Goslings rum
2 oz. pineapple juice
1 ½ oz. masala agave
1 oz. lemon juice
1 oz. lime juice
1 oz. water
10 drops ginseng
Shake over ice and strain into a teapot. Top with ginger beer.