Serious Eats: Drinks

Guest Bartender: Kevin Denton Makes The Velvet Jacuzzi

[Photographs: Jessica Leibowitz]

Kevin Denton of the open-air rooftop bar at the Gramercy Park Hotel in New York thinks that layered drinks are on the rise. His Velvet Jacuzzi consists of two cocktails stacked on top of one another in the same glass: on the bottom, there's a spicy tequila sour sweetened with Velvet Falernum. On top, a tropical-blue beach-perfect Daiquiri. It's tart and hot, refreshing and fun to drink.

Don't worry, this fancy-looking double cocktail is easy to make at home.

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What You'll Need:

tall pilsner glass
cocktail shaker and strainer
crushed ice and ice cubes for shaking

For Layer 1:
3/4 ounce jalapeno-infused blanco tequila (see note below)
1/2 ounce fresh lime juice
1/2 ounce Velvet Falernum

For Layer 2:
1 ounce white rum, such as Flor de Cana 4-Year
1/2 ounce fresh lime juice
1/4 ounce blue CuraƧao
1/4 ounces simple syrup

mint sprig
orange twist

Watch the slideshow for all the steps »

Get Spicy

Denton's method for making jalapeno-infused tequila is unusually quick and easy. You'll need 2 to 3 jalapeno peppers per bottle of tequila. Split the peppers and scrape the seeds and membranes into the tequila, discarding the green flesh. Shake bottle, taste after five minutes. Strain when it's spicy enough for you; it will take five to ten minutes to infuse.

Printed from http://drinks.seriouseats.com/2011/03/guest-bartender-kevin-denton-gramercy-park-hotel-how-to-make-layered-drinks-velvet-jacuzzi.html

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