Red Lotus recipe

The recipe itself is really easy to remember, if you build it in the correct order: three vodkas (totaling 1.5-oz), then 1.5-oz of SoHo (now all together totaling 3-oz), then 3-oz of Cran! Shake, pour and garnish!

This recipe was refined from an existing recipe in 2007 by Sc'Eric Horner for the Fuji & Jade Garden restaurant in State College, PA. The blend of three different vodkas was a very meticulous process, attempting to create a balance that was simply not achieved by using a single vodka alone. If you can't find Grey Goose La Poire, you may substitute traditional Grey Goose. If you really only want to bother with one, then I'd recommend Svedka.

serve in

Margarita Glass

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1/2 oz Zubrowka® vodka (aka Bak's Bison Grass sweetgrass-infused vodka)
1/2 oz Ciroc® vodka
1/2 oz Grey Goose® La Poire vodka
1 1/2 oz Soho® lychee liqueur
3 oz Ocean Spray® Cranberry Juice Cocktail
lychee fruit (fresh or canned, peeled and pitted)
maraschino cherry (opt.)
1 lemon twist

Nestle halved marchino cherry inside the lychee fruit (canned works best). Place in the bottom of a margarita glass. (Note: the fruit will sit nicely in the divot found at the bottom of most modern margarita glasses, aiding presentation.) Combine ingredients in a cocktail shaker with ice. Shake well and pour into the margarita glass--DO NOT STRAIN. Garnish with a lemon twist.

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