Pour Over This Great Cocktail Technique


While for some, a cocktail is a couple of ice cubes, a spirit and a filler of soda, quick-stir-and-call-it-a-night, the creation can sometimes be as much fun as the drinking.

III Forks in Palm Beach Gardens is doing that and going the extra entertainment/flavor mile with The Pour Over, “an infused aromatic experience” that requires a funnel and some fresh ingredients.

You can see the process below for the Le Rendezvous ($15), with Remy Martin VSOP Cognac, Licor 43, Momin Agave Nectar, pineapple juice, Angostura Bitters, lime and orange juices poured over pineapple, orange peel and cinnamon. And it looks so yummy.

This is an “instant infusion” – as opposed to infused spirits – where a base cocktail is poured over a glass funnel filled with fruit, flowers and spices. The idea is that the drink absorbs the flavors and colors of the aromatics, say the III Forks folks.

The other Pour Over available there now is the Bee My Honey ($15), with Botanist gin, St. Elder Elderflower liqueur, Monin Honey syrup, pineapple juice and lemon juice poured over lavender and pineapple. Yes, I’ll take one.

If you want to infuse some spirits on your own, it’s not hard and we have a feeling you may have the time right now. The infused spirit does need to sit for a bit in order for it to work correctly. 

Vodka is the go-to infusion alcohol because it’s clean and fairly flavorless. Add some fruit (strawberries, grapefruit, Meyer lemon, etc.) in a sealable container, and pour about four ounces. Start with one kind of fruit and don’t add too many pieces – about three sliced strawberries, for instance. Let that sit overnight, then strain it, add some simple syrup and prosecco and enjoy.

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