prince of sangaree
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Prince of Sangaree
January, 2012, Page 157
Photo by David Moore
Citizen Public House’s Richie Moe is more than a mixologist and partner: He’s part mad scientist, too.
Last fall, Moe debuted a lineup of complex cocktails using a French press and served tableside. The Prince of Sangaree, which serves four, combines 6 ounces chilled Beefeater 24 London Dry gin, 3 ounces ruby port, 12 ounces dry wine and 8 ounces of house-made mixed berry syrup (he makes ½ cup simple syrup on the stovetop, adds ¼ cup white wine and 1 pound mixed berries, simmers for 15 minutes, and then refrigerates). After all ingredients are chilled, they’re put into a French press with one whole thinly sliced lemon and orange and five finely shaved almonds. The server activates the press by pushing down to release the oils from the citrus and nuts, and then pours it into old-fashioned glasses and garnishes each drink with freshly shaved nutmeg.
If that isn’t enough to brew your interest, look for more lab-like contraptions and an upstairs “speakeasy” as well.
Citizen Public House
7111 E. Fifth Ave., Scottsdale
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