Asparagus & Mint Pesto

April 9th, 2012 § 0 comments § permalink

Makes approximately 2½ cups

Ingredients

1 bunch asparagus, ends trimmed (½ inch off only) and chopped
½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup raw almonds
½ cup extra virgin olive oil
1½ teaspoons salt

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Bangkok Buck #2

April 9th, 2012 § 0 comments § permalink

©Justin Briggs, Barbes, Park Slope Brooklyn

Ingredients

5-8 fresh Thai basil leaves
.25 ounces demerara-ginger syrup*
2 ounces Martinique Rum Agricole or Smith & Cross
.5 ounces Madeira Meio Doce (medium sweet)
1 ounce lime juice
Ginger beer
Candied Ginger

Directions

Muddle together in a mixing tin Thai basil leaves and demerara-ginger syrup. Add the rum, Madeira and lime juice and shake with vigor. Strain over ice into a collins or highball glass. Top with ginger beer and garnish with a piece of candied ginger and Thai basil leaf.

*Demerara-Ginger Syrup – Combine 8 ounces fresh ginger juice, 16 ounces demerara sugar, 8 ounces water, 1 star of anise and 1 teaspoon vanilla extract. Bring to a boil and simmer for about 10 minutes. Strain, cool and chill.

*Regular basil leaves can be substituted for Thai basil in a pinch!

Cilantro Pumpkin Seed Jalapeño Pesto

April 9th, 2012 § 0 comments § permalink

Yields approximately 2½ cups

Ingredients

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Dutch Tarrazerac

April 9th, 2012 § 0 comments § permalink

©Regina Christiansen, Blueprint, Park Slope Brooklyn

Ingredients

25 ounces honey syrup*
Brooklyn Hemispherical Icelandic Bitters
2 small fresh tarragon sprigs
2 ounces gin (New York Distilling Company-Dorothy Parker)

Directions

In a mixing glass combine honey syrup, 1 full dropper of Brooklyn Hemispherical Icelandic Bitters and 1 sprig of fresh tarragon. Muddle gently in order to release the oils from the herb, making sure not to pulverize the herb. Add the gin and ice and stir slowly to chill. Fine strain into a chilled rocks glass (without ice) and garnish with another small sprig of fresh tarragon, making sure to slap it between your hands before placing it into the glass in order to release the oils from the herb.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Ginger & Lemon Thyme Rye Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup turbinado sugar simple syrup*
½ cup fresh lemon thyme leaves
1 tablespoon mint leaves
1 tablespoon freshly grated ginger
2 tablespoons lemon zest
Juice of one lemon
1 ounce New York Distilling Company Rye

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Rye. Gently swirl the elixir down.

Herbal Zaiquiri

April 9th, 2012 § 0 comments § permalink

©Zachary Sharaga, Louis 649, Alphabet City Manhattan


Ingredients


2 ounces white rum
1 ounce lime juice
1 ounce fresh sorrel simple syrup*


Directions


Shake all ingredients together in a shaker. Strain into a chilled flure glass. Garnish by inserting a blade of sorrel vertically into flute. (Break stem off of sorrel blade so that an approximately 1-inch tip sticks out above the washline.)

*Fresh Sorrel Simple Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh sorrel (about 20  leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Use immediately in order to keep the bright green color.

My Darling Lemon Thyme

April 9th, 2012 § 0 comments § permalink

©Brendan Casey, Quarter Bar, South Slope Brooklyn

Ingredients

1½ ounce gin (New York Distilling Company-Dorothy Parker)
½ ounce Carpano Antica Vermouth
2 drops of lavender infused green chartreuse*
½ ounce lemon thyme
½ ounce lemon thyme brown sugar syrup*
Lemon peel

Directions

Add all the ingredients into a shaker filled with ice and double strain into a chilled coupe or martini style glass. Garnish with a large lemon peel, releasing the oils over the cocktail before submerging it into the glass.

*Lavender Infused Green Chartreuse – Combine in a small mason jar 2 ounces of green chartreuse with 1 teaspoon of dried lavender flowers. Seal the jar and let infuse for 3 days, shaking once per day. Strain out the lavender flowers prior to use.

*Lemon Thyme Brown Sugar Syrup – Combine 1 part organic brown sugar, 1 part water and a large handful or bunch of lemon thyme in medium sauce pan and bring to a boil while stirring. Let boil for about 5 minutes in total taking it on and off the heat the entire time. Cool, strain and bottle.

Quick Pickled Red Onions

April 9th, 2012 § 0 comments § permalink

Makes approximately 3 cups of pickled onions

Ingredients

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin
½ cup fresh cilantro leaves

Directions

Shake together all ingredients except the red onions and lime juice until the sugar and salt melt and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

*Store in an airtight container in the refrigerator for up to two weeks.

Russian Rhubard Grass

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 bunch fresh mint
1 bunch fresh parsley
1 teaspoon lemon zest
2 ounces gin (New York Distilling Company – Dorothy Parker)
½ ounce Gran Classico
1 ounce Rhubarb Pink Peppercorn Honey Nectar*
½ ounce lemon juice
Lemon wheel garnish
Pink Peppercorn Parsley Sugar*
Brooklyn Hemispherical Rhubarb Bitters

Directions

Gently muddle about 10 mint and 10 parsley leaves along with lemon zest in a mixing glass until all the oils from the herbs are released, about 5-8 seconds. Add the gin, Gran Classico, Rhubarb Pink Peppercorn Honey Nectar and lemon juice. Fill the shaker with ice and shake vigorously for about 10 seconds. Strain into a chilled coupe or martini style class. Float the lemon wheel on top of the drink and sprinkle a tiny bit of the Pink Peppercorn Parsley Sugar on the wheel. Drop three to four drops of Brooklyn Hemispherical Rhubarb Bitters onto the lemon wheel.

*Rhubarb Pink Peppercorn Honey Nectar – In a sauce pan combine 2 pounds fresh rhubarb (chopped) with ½ cup sugar, 1 tablespoon lemon zest, 2 cups water, 1 tablespoon pink peppercorns (crushed), small hand full fresh mint leaves and large handful of fresh parsley leaves and bring to a boil. Reduce and let simmer for 10-12 minutes. Take off heat and strain. Add the honey to the warm mixture and mix well. Cool completely.

*Pink Peppercorn Parsley Sugar – Mix together 1 tablespoon fresh parsley chopped superfine, 1 teaspoon pink peppercorns (crushed) and 1 tablespoon turbinado sugar. Squeeze two drops of rhubarb bitters to sugar mixture to moisten.

Spring-Thyme Detox

April 9th, 2012 § 0 comments § permalink

©Rafael Hasid, Wolf & Deer, Park Slope Brooklyn

Ingredients

6-8 fresh mint leaves
2 ounces vodka
1 ounce wiki-dandelion puree*
1 ounce lemon thyme & mint syrup*
1 ounce lime juice
Lemon peel
Meyer Lemon Brooklyn Hemispherical Bitters

Directions

Muddle the mint leaves in a shaker until all the oils are released from the mint. Fill the shaker with ice, kiwi-dandelion puree, vodka, lemon thyme & mint syrup, and lime juice and shake vigorously. Strain into a chilled coupe or martini style glass and serve garnished with a lemon peel, after releasing the oils over the glass. Place a few drops of Meyer Lemon Brooklyn Hemispherical Bitters over the top.

*Kiwi-Dandelion Puree – In a blender mix 1 cup dandelion greens (no stems), one kiwi (peeled), one handful of mint leaves and ½ cup water. Blend until totally smooth. Strain with a fine mesh strainer and chill.

*Lemon Thyme & Mint Syrup – Combine 1 cup sugar and 1 cup water in a saucce pan and bring to a boil. Add a small handful of fresh lemon thyme and a handful of fresh mint and allow the syrup to simmer for about 8 minutes. Take off heat and strain. Allow the syrup to cool completely before use.

Strawberry Mint Gin Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup simple syrup
½ cup fresh mint leaves
2 tablespoons fresh parsley leaves
3 fresh strawberries, de-stemmed and chopped
2 teaspoons lemon zest
Juice of one lemon

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Gin. Gently Swirl the elixir down.

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