Introducing part five of the Seven Deadly LeSins – Passion with LeSin Vodka.
This seven-part series will bring you 14 totally unique recipes brought together by Chilled 100 Ambassadors and the LeSin team.
LeSin Vodka teamed up with the Chilled 100 to get creative and give back to bartenders with their Seven Deadly LeSins cocktail program. The brand put together a program to not only put much-needed funds directly in the hands of bartenders, but to create unique recipes for both professionals and home enthusiasts to try. Charles Vaughn, Founder of LeSin, explained, “We challenged the talented LeSin teams and Chilled 100 Ambassadors to create something new and amazing that you can look forward to when the world re-opens (and it will), and also something sure to impress your friends when you entertain at home during these different times. We felt this LEVEL UP was something in between on-premise and off-premise, so we called it HOME-PREMISE.”
Vaughn added that the program was about how to do more than just make a cocktail; it was about finding a way to infuse each recipe with energy. After all, when you go out for a night of drinking, there’s so much more to the experience than just what you’re drinking.
Bartender Nadine Medina was challenged to create a cocktail inspired by the theme of Passion and the color Red.
Nadine Medina Introduces: Forbidden Nectar and Heat of Passion Fire
Forbidden Nectar (Level Up)
- 2 oz. LeSin Vodka
- 3/4 oz. Smoked Honey Syrup
- 2 oz. Tart Pie Cherries, Juiced
Preparation: Add all ingredients in shaking tin with ice, shake until very cold, pour through strainer into coupe glass. Garnish: Honey comb piece floating, Thai basil flowers and carnation with mini clothespin to the side of the glass. Put in Smoke box for 20 seconds, remove, then garnish with fresh grated nutmeg on top.
Heat of Passion Fire (Home Premise)
- 2 oz. LeSin
- 1 tsp. Honey Syrup (1:1 hot water: honey)
- 2 oz. Organic Tart Cherry Juice
- 1/4 oz. Mezcal Rinse (for smoke)
Preparation: Put first three ingredients in shaker tin with ice, shake for bout 30 seconds until really cold. Put Mezcal in martini glass and roll around coating glass, strain and pour drink into glass. Garnish: long pick through cherry with hole in the top to put Thai basil leaves into and set on edge of glass, then dash a little nutmeg on top of drink.