How to Make the Polydactyl – Home Cocktail

Markdrinks, recipe

polydactyl cocktail

Remember when I got all of those prickly pears and turned them into a shrub? The next obvious step is to make a cocktail with it. So of course I did.

The final result of my shrub experiment is definitely thick and syrupy so it was really important to use a light hand and find a spirit that would stand up to it without covering up the flavors. To me that usually screams London Dry gin. I used Broker’s but I think any good London Dry would work. I might even use something a little hotter and more aggressive than Broker’s in the future.

I’m also glad I got to experiment with Cardamaro. I picked this up the other day purely because I was curious and it’s really interesting. It’s a wine-based amaro and you definitely taste the difference. It’s not as bitter as most amari. To me it resembles a sweet vermouth with just a little more complexity. That makes for a really accessible aperitif and ingredient in cocktails. In fact I would happily substitute it for a sweet vermouth in some recipes.

And no, it’s not a cardamom amaro. It’s made with cardoon, which is a relative of artichoke. I was as surprised as you may be now.

When all is said and done, the flavors come together really well. I do think that you need the tonic water and lemon at the end. That helps the mouthfeel and brightens up the nose and the feel. If you have access to prickly pears I really hope you try this. I’m curious what you think and would love to hear your opinion.

Polydactyl
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The Polydactyl

This uses a prickly pear shrub from foraged prickly pears to make a refreshing drink that feels like a really accessible negroni.

Ingredients

  • 1 1/2 oz Broker's London Dry Gin
  • 1/4 oz Prickly Pear Shrub
  • 1/4 oz Revolution Spirits Amico Amaro
  • 1/2 oz Cardamaro
  • Tonic water
  • lemon peel

Instructions

  1. Add all the ingredients except the tonic water and lemon peel with ice and stir until chilled. 

  2. Serve up in a glass of your choice. 

  3. Top with a splash of tonic water. 

  4. Express the lemon oils across the top. 

  5. Enjoy!!

Recipe Video

 

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Prickly Pear Shrub

A great shrub to take advantage of all those prickly pears growing all around us. At least if you live where there are cactus.

Ingredients

  • 1360 g prickly pear (cleaned and skinned)
  • 1350 g pure cane sugar
  • 680 ml champagne vinegar
  • 440 ml apple cider vinegar
  • 220 ml balsamic vinegar

Instructions

  1. Prepare the prickly pears by completely cleaning all of the thorns and stickers off and then peeling the thick skin off.

  2. Quarter the prickly pears and add them into a large bowl.

  3. Completely cover the prickly pears with the sugar.

  4. Let sit covered for a few hours to form a syrup, stirring occasionally to make sure sugar is touching all of the fruit.

  5. After a nice syrup has formed, keep the fruit and syrup mixture covered and refrigerate for 3-4 days, stirring occasionally.

  6. Add all of the vinegar to the syrup and stir to dissolve any remaining sugar.

  7. Refrigerate covered for another 3-4 days, stirring occasionally.

  8. Strain the finished product through a wet cheesecloth until all of the solids have been removed. Do this thoroughly.

  9. Bottle it up and serve it with sparkling or still water to taste. Or use it as an ingredient in cocktails.