Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Fresh Strawberry Black Pepper-Balsamic Cocktail

May 1st, 2012 § 0 comments § permalink

strawberry

Ingredients

1 ½ ounce gin
1 ounce fresh strawberry puree
1 ounce lemon juice
¼ ounce basil syrup*
1/2  ounce Sweet Strawberry Balsamic Vinegar*
Rose sparkling wine
Black Pepper Dried Strawberry (recipe follows)

Directions

Place the gin, strawberry puree, lemon juice, basil syrup and shrub in a cocktail shaker filled with ice and shake vigorously. Strain onto an old fashioned champagne glass or coupe and fill with rose.  Garnish the side of the glass with a Black Pepper Dried Strawberry.

*Basil Syrup- Combine 1 cup water, 1 cup sugar, 1 cup basil leaves and stems and 1 tablespoon 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 and strain.

*Sweet Strawberry Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of basil stems and  leaves, 1 tablespoon lemon zest, 2 smashed strawberries, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.


Black Pepper Dried Strawberries
Makes 1 cup dried fruit

Ingredients

3 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon cracked black pepper
2 cups strawberries, de-stemmed and sliced thin

Directions

Preheat oven to 225°F. Mix sugar, vinegar and black pepper in a bowl .  Arrange strawberries on a lined baking sheet and sprinkle sugar mixture on the strawberries on both sides.  Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Sorrel French 75

April 20th, 2012 § 0 comments § permalink

Photo by Ed Lefkowicz

Photo by Ed Lefkowicz

Ingredients


2 ounces gin
1 ½ ounces Fresh Sorrel Lemon Syrup*
Sparkling wine
Lemon wheel

Directions

In a shaker combine the gin and the sorrel syrup and shake vigorously until cold about 15 seconds. Strain into an old fashioned champagne glass and fill with sparkling wine.  Garnish with a lemon wheel.

*Fresh Sorrel Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons 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 and add ¼ cup lemon juice. 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 cheesecloth. Use immediately in order to maintain the bright green color.

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.

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.

Le Pruneau Homme

March 13th, 2012 § 0 comments § permalink

Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Prune Infused Gin

March 13th, 2012 § 0 comments § permalink

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

The Adler Beet

February 24th, 2012 § 0 comments § permalink

Makes 1 cocktail

As I embarked on my creation process for a cocktail concoction for Tamar Adler’s last class in her  wonderful series  based on her best selling book at Ger-Nis, An Everlasting Meal, I knew it had to be vibrant, down to earth, secretively refined and smart, just like she is.  I knew it needed to be local and seasonal and utilized things we typically have on hand as home cooks.  So for this special cocktail created just for Tamar, I thought about the heavenly pairing of beets and oranges, one of my favorite couples, and knew a drink that emulated all of Tamar’s qualities and philosophies could be achieved.  So here it is, I think we captured her essence, at least for now.

Ingredients

Shaved or cracked ice
10 fresh mint leaves, torn into itty bitty pieces
1 tablespoon sugar
2 ounces fresh orange juice, cara cara preferably
2 ounces local gin  (Brooklyn Gin, New York Distilling Co.)
½ ounce lemon juice
1 ounce Ginger Beet Honey (recipe follows)
Orange Peel
Bittermans Ginger, Black Pepper All Spice Bitters (ore equivalent, peppery spicy exotic bitters)
Few dashes of gratitude

Directions

In a shaker filled with shaved ice, combine the mint and the sugar and shake vigorously muddling the mint into the sugar and ice.  Add the orange juice, gin and lemon juice and shake vigorously again.  Add the ginger beet honey into the shaker and stir.  Strain into a low ball glass that has had the rim rubbed with the orange peel and with one ice chunk inside.  Garnish with the orange peel and 3-4 drops of the bitters.  Then add a few dashes of gratitude towards all the good folks who made your ingredients and of course to the chef who made your drink.  Bottoms up.

Ginger Beet Honey

Makes 2 cups of syrup

Ingredients

½ cup ginger pieces, sliced into thin slices (peels on)
2 beets, peeled and chopped
1 tablespoon orange zest
1 teaspoon cracked black pepper
¾ cup water
½ cup sugar
½ cup honey


Directions

In a medium saucepan, combine the ginger, beets, zest, black pepper, water and sugar and bring to a boil.  Reduce the temperature to simmer and cook for approximately 10 minutes.  Take off heat and allow standing until totally cool.  Strain and discard the beet and ginger pieces.  In a mason jar, combine the honey and the beet syrup and shake until incporporated.

Ginger Pear Asian Martini Cocktail (The Gingy)

September 12th, 2011 § 0 comments § permalink

Makes 1 cocktail

Using a sweeter fuller bodied gin similar to the Old Tom style is perfect for this cocktail highlighting spicy, black pepper and vanilla note. This cocktail is delicate and complex at the same time, like a true Gingy is.

Ingredients

2 ounces pear infused old tom gin
1 ounce Canton ginger liquor
½ ounce lemon juice
1 ounce of ginger spiced simple syrup
Dry sparkling wine
Asian Pear Slices for garnish
Cinnamon

Directions

In a shaker filled with ice, combine the gin canton liquor, lemon juice and simple syrup and shake vigorously. Strain into a martini style class and fill with sparkling wine. Garnish with a sliced pear float and a pinch of cinnamon.

**Pear infused gin: place 1 Asian pear sliced thin in a quart of gin and let stand in a cool dark place for 3 days.

**Ginger spiced syrup: place 13 cup honey, ½ cup light brown sugar, ½ cup water, 2 tablespoons fresh ginger, 2 teaspoons freshly grated cinnamon, 1 teaspoon cracked black peppercorns, and a sliced open vanilla bean. Stir, bring to a boil and let simmer on low for 8-10 minutes. Cool and strain.

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer

Ingredients

Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)

Directions

In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Cucumber Infused Gin

May 16th, 2011 § 1 comment § permalink

Makes 4 cups

Ingredients

1 large cucumber, peeled and sliced
4 cups gin

Directions

Place all ingredients in a quart container and let infuse about 2 to 3 days.

Raspberry Tingle

May 12th, 2011 § 0 comments § permalink

photo

Makes one drink

This zippy little drink is sure to refresh and enliven the pallet. The freshness of the mint, parsley and fresh lime, combined with the tangy fresh raspberries, makes your mouth tingle with completeness!

Ingredients

Crushed ice
2 ounces cucumber infused gin
1 ounce lime juice
1 ounce herbal simple syrup (mint & parsley combo)
1 ounce sweet minty raspberry puree (recipe follows)

Directions

In a shaker filled with ice, combine all ingredients and shake vigorously. Strain into a martini style cocktail or dainty low ball glass. No garnish!

Sweet Minty Raspberry Puree

Makes one cup

Ingredients

1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)

Directions

Place all the puree ingredients in a blender and blend until smooth.

Spring Daisy

May 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Ice
2 ounces cucumber infused gin
1 ounce strawberry rhubarb syrup
1 ounce herbal syrup (parsley mint)
1 ounce lemon juice
1 teaspoon lemon zest
Lemon slices

Directions

In a shaker filled with ice, place all ingredients and shake vigorously. Pour into a low-ball glass and place a lemon slice like a lid over the drink.

Ramptini

April 26th, 2011 § 0 comments § permalink

Makes one cocktail

INGREDIENTS

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

DIRECTIONS

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.

Pickled Ramps

Makes 1 pound of pickled ramps

INGREDIENTS

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

DIRECTIONS

In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Apéritif de Lillet Cannelle Basilic

April 6th, 2011 § 0 comments § permalink

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Makes 1 cocktail


Ingredients


1 ounce cucumber infused gin
2 ounces lillet blanc
½ ounce blood orange juice
½ ounce cinnamon basil syrup
Garnish with cucumbers marinated in cinnamon basil and lillet blanc
Cinnamon basil leaves for garnish



Directions


In a shaker filled with ice, combine gin, lillet, blood orange juice and cinamon basil syrup. Shake well and strain into a lowball glass filled with ice or a martini-style glass. Garnish with a lillet-soaked cucumber and cinnamon basil leaf.


Cinnamon Basil Syrup

Makes 1 cup syrup


Ingredients


½ cup to 2 cups sugar
½ cup to 2 cups water
½ cup fresh cinnamon basil leaves


Directions


Place water, sugar and cinnamon basil leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat to simmer for a few more minutes. Take off heat and allow to cool. Strain out basil leaves. Bottle and refrigerate.

Dirty Texas Cowboy with Lime Pickled Jalapeno Garnish

April 5th, 2011 § 0 comments § permalink

Makes 1 cocktail

Ingredients

For the red bell pepper infused gin

2 red bell peppers, deseeded and sliced
1 quart gin

For the pickled jalapenos

Zest and juice of 1 lime
¼ cup water
¼ cup champagne citrus vinegar
Salt
2 jalapenos, seeds intact and sliced

For the cocktail

Ice
2 ounces bell pepper infused gin
1 ounce dry vermouth
½ ounce pickled lime jalapeno juice

Directions

For the infused gin

Place peppers and gin in a quart container and let infuse about 2 to 3 days.

For the pickled jalapenos

In a mixing bowl whisk together lime zest and juice, water, vinegar and salt. To the mixture add sliced jalapenos. Cover and marinate for about 3-4 days.

For the cocktail

In a shaker filled with ice combine the red bell pepper vodka, and jalapeno juice, shake vigorously and strain into a martini class. Garnish with 1 or 2 slices of pickled jalapenos.

Cranberry Gin & Tonics

November 30th, 2010 § 0 comments § permalink

Makes one drink

INGREDIENTS

1 lime wedge
4-5 cranberries, fresh or frozen
1 teaspoon sugar
2 ounces gin
Tonic water

PREPARATION

Lightly crush the lime wedge, sugar and cranberries in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.

2nd Ave Cocktail #2

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

4 wheels of cucumber, 1 reserved for garnish
2 sprigs of dill
¾ oz honey syrup
¾ oz fresh lime juice
2½ oz gin

PREPARATION

In a mixing glass, muddle the cucumber and dill with honey syrup. Next, add lime juice and gin and shake vigorously. Strain through a fine mesh sieve into a chilled cocktaile glass. Garnish with a cucumber wheel and serve.

© Recipe courtesy of Justin Briggs

2nd Ave Cocktail #2

Rosemary Gin & Tonic

October 8th, 2010 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

1 lime wedge
1 3-inch fresh sprig of rosemary
2 ounces gin
Tonic water

PREPARATION

Lightly crush the lime wedge and rosemary in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.

Rosemary Gin & Tonic

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