Cocktail: Tinder Surprise | Bartender Ryan Ringer

This one’s a fun and tasty shim (aka low-alcohol mixed drink) designed to help ease you into your first Tinder date. It’s light on the booze – so you can keep your wits about you – and really layered (with playful notes of coconut, apple, red berries, nuts and citrus), so it’s also a point of conversation if you find yourself in need of an icebreaker. We have a lot of first dates at Grey Tiger and consider it a pleasure and a privilege to play our little part in the potential match-making by providing tasty bevvies in a safe, inclusive, cozy space where people feel relaxed and perhaps even inspired to be their best selves. Most of all we really respect the bravery it takes to put oneself out there. You don’t know if you don’t try. And you just might be surprised at how beautiful life can be when you take a chance on yourself and others.

Cocktail: Tinder Surprise

3 oz VAMS Spirulina Lime Kefir Water
1 1/2 oz Lustau Los Arcos Amontillado Dry Sherry
1/2 oz Apple Shrub
1/2 oz Jacoulot Crème de Cerise-Gingembre Liqueur
1/2 oz Lemon Juice

Short shake all but kefir water with a half-scoop of ice. Add kefir water to your tin. Strain into an ice-filled Collins glass. Add a straw (metal if you’ve got it) and a nicely pruned citrus garnish.

Apple Shrub
4 cups mixed sweet and tart apples
3 cups cane sugar
Zest of 1 large orange
Zest of 1 medium lemon
1 tap sea salt
15 ml lemon juice
325 ml apple cider vinegar

(I use organic apples, sugar and vinegar. You should too.)

Process apples roughly in a food processor. Then place in a container with sugar and citrus zest. Stir and refrigerate for at least 24 hrs. Once the sugar and fruit has produced a beautiful syrup, fine strain using a nylon bag or a conical strainer. Mix resultant syrup with remaining ingredients and refrigerate for one week before using.

About the Author: Ryan Ringer

Ryan Ringer is a social performance artist, drinksmith, and co-owner of a cozy neighbourhood cocktail bar in Toronto called Grey Tiger. He’s been bartending since the late 90s and make-believing since toddlerhood. Whether at the bar or in the context of an art project, he facilitates radical social experiences and mindful human interplay. He enjoys writing, liquid learning, storytelling, whisk(e)y, adventure, risk, myth-making, and dreaming about the zombie apocalypse.


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