Cooper's Folly

A renovated Travelodge in Boise, Idaho, might seem an unlikely destination for a good libation. But thanks to the efforts of Michael Bowers, the bar at the Modern Hotel is serving drinks on par with those in established drinking capitals. The most astonishing part: This is Bowers's first professional cocktail job. You'd never know it with just one sip of the Cooper's Folly, a refreshing, vegetal combination of mezcal, vermouth, pineapple syrup and sage. For more 2012 Best Cocktails, click here.

Recipe adapted from The Modern Hotel, Boise, ID

Cooper's Folly
No Ratings
Cooper's Folly from The Modern Hotel, Boise, ID
Servings
1
drink
Ingredients
  • Pineapple syrup
  • 1 pineapple
  • Salt
  • 2½ cups water
  • 2½ cups granulated sugar
  •  
  • Cocktail
  • 2 ounces Del Maguey Vida mezcal
  • ¾ ounce Dolin dry vermouth
  • 4 sage leaves
  • Ice
Directions
  1. Make the syrup: Prepare a pineapple by removing the top, bottom and rind. Cut in half lengthwise, and the cut each half into six wedges. Leave the core intact. Then cut each wedge into small chunks and put in the bottom of a large, heatproof mixing bowl. Sprinkle with a couple small pinches of salt.
  2. In a saucepot over medium heat, bring the water to a simmer. Add the sugar and whisk until dissolved. Return to a simmer; then pour the syrup over the pineapple chunks. Let the syrup steep at least 12 hours, then strain through a fine chinois. Store in the refrigerator until ready to use.
  3. Make the cocktail: In a mixing glass, combine the mezcal, vermouth, 1 teaspoon of pineapple syrup and the sage leaves. Press the sage leaves in the bottom of the glass with a muddler, taking care not to break them. Add ice and stir until chilled. Strain into an Old-Fashioned glass with one large cube of ice. Serve.
Rate this recipe