The Diamond in the Rough cocktail features a complex blend of flavors, including vegetal bison grass vodka, fresh carrot and lime juice, floral iris liqueur, and a dash of absinthe. Luckily, you can still make it with some more common substitutes, like citrus vodka and St. Germain.
The Diamond in the Rough is an Andrew Meltzer original recipe from 15 Romolo's 2015 cocktail menu, as well as his entry to the 2016 Diageo World Class Competition. Andrew would go on to win the US championship, and becoming the 2016 Diageo World Class US Bartender of the Year.
Diamond in the Rough Ingredients
|1.5 oz bison grass or citroen vodka|
|0.75 oz fresh carrot juice|
|0.25 oz lemon juice|
|0.25 oz iris liqueur (or St. Germain or other light, floral liqueur)|
|1 barspoon simple syrup|
|1 dash absinthe|
|1 small sprig of thyme|
How to make a Diamond in the Rough
- Combine all ingredients in a mixing tin with ice.
- Either throw or very gently shake the cocktail, just until cold, and fine strain into a chilled Irish Coffee or cordial glass (about 6 oz in size).
- Garnish with another sprig of thyme or a small edible flower.