rhubarb

Fox In The Garden

[vc_row el_position=”first”] [vc_column] [vc_column_text el_position=”first last”]

This drink will wake you up. Between the St. George Terroir gin which is pretty unique, to the brightness of the beet juice &  the bitter delight that is Cynar, it has a decidedly earthy profile that’s a welcomed departure from a sea of Manhattan-like variations of the season.

[/vc_column_text] [/vc_column] [/vc_row] [vc_row] [vc_column width=”2/3″] [vc_column_text el_position=”first last”]

I really have to get my shit together with posting more often. I’ve had this post ready for well over a month and just now decided to show up fashionably late to the party. If you think this is bad, try making dinner plans with me at an Olive Garden. Hope you like sitting alone, feverishly refreshing instagram and facebook while the waiter refills your water for the 9th time…cause I ain’t even half way done with my hair. Promise I’ll get better. #pinkypromise

Lately I’ve been obsessing over glassware and how apparently they haven’t invented the right sand that would produce the exquisite glass vessel I require for my cocktails. I mean, it’s not like I’m using red solo cups and empty PBR cans for my photo shoots but in a perfect world, I wouldn’t have to repeat glassware. In this same perfect world I would be best friends with Justin Timberlake and he’d show me the full dance routine to ‘bye, bye, bye’ and I’d show him how to ruin every shirt he owns with buffalo sauce. But I digress. Sometimes I’m not entirely sure what type of glass works best for a drink. Some are easy but when you’re designing cocktails, the lines become blurred. Especially when factoring in a garnish, the use of ice, the amount of liquid, etc.

This cocktail came together rather quickly. I had the base for it with the beets, lemon & mint back when I wasn’t drinking booze and being all whole30. But then I got a bottle of St. George Terroir gin, which is a super-distinct and flavorful gin, it was pretty easy after that. I’m sure there are other beet cocktails out there but one that I enjoyed a lot was one by Suzanne Miller called the ‘Beet Box’ which used genever and needless to say, has the raddest name for a beet-centric craft cocktail.

[/vc_column_text] [/vc_column] [vc_column width=”1/3″] [vc_text_separator title=”What you’ll need:” title_align=”separator_align_center” el_position=”first”] [vc_column_text el_position=”last”]

Gin
Cynar
bitters
Beet rock syrup
Beets
Lemon juice
mint

[/vc_column_text] [/vc_column] [/vc_row] [vc_row] [vc_column] [vc_single_image image=”1245″ img_size=”large” img_link_target=”_self” el_position=”first”] [vc_separator] [vc_column_text]

I got the idea for this cocktail (oddly enough) during a time in which I wasn’t drinking alcohol. I was going through some weird times; Times of sugar deprivation and being oddly into Miley Cyrus’ music. Yeah, odd times indeed. But out of that I discovered how good fresh beet juice tastes (and looks) in drinks.

[/vc_column_text] [vc_single_image image=”1250″ img_size=”large” img_link=”http://instagram.com/thedoubleblack” img_link_target=”_blank” el_position=”last”] [/vc_column] [/vc_row] [vc_row el_position=”last”] [vc_column width=”2/3″] [vc_text_separator title=”crafting” title_align=”separator_align_center” el_position=”first”] [vc_column_text el_position=”last”]

The hardest part about making this is would be to press the beet juice. I’m lucky enough to have a pretty rad juicer but it happens to be a pain in the ass to wash, so I guess it balances itself out in the end?

1 1/2 oz St. George Terroir Gin
1/2 oz Cynar
2 dashes (~16 drops) of Brooklyn Hemispherical Rhubarb Bitters
1 1/2 oz beet juice
1/2 oz fresh lemon juice
1/2 oz beet rock syrup*
2 small sprigs of mint

Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
Add the rest of the ingredients, followed by some nice pieces of ice and shake.
It’s almost a shame that the color of the beet juice is subdued with the Cynar and the syrup but its a necessary evil. The clearer the spirits you add to it, the prettier it’ll look (FYI).
Double strain into a chilled coupe and garnish with a tiny sprig of mint.

[ Enjoy ]

[/vc_column_text] [/vc_column] [vc_column width=”1/3″] [vc_text_separator title=”Variants” title_align=”separator_align_center” el_position=”first”] [vc_column_text el_position=”last”]

Once you’ve peeled, washed and juiced the beets, you’ll have this gorgeous colored goodness in a glass. You may want to sample it first since the taste can vary slightly but it should be sweet, a bit tart and full of  flavor.

[/vc_column_text] [/vc_column] [/vc_row]

MxMo: Drink Your Vegetables

[vc_row el_position=”first”] [vc_column] [vc_separator el_position=”first last”] [/vc_column] [/vc_row] [vc_row] [vc_column width=”2/3″] [vc_column_text el_position=”first”]

I almost didn’t participate. Mainly ’cause I’m a big baby.

Making a cocktail that tastes good, looks good, smells good and more importantly, would make you want to have another (cause lets face it, we’ve all downed some shit drinks one time or another just to be polite) is no simple task. To put things into context:

This month’s Mixology Monday is hosted by Rowen of Fogged In Lounge where vegetables take center stage. Yeah. You know, those things that sprout from the ground that you normally avoid at all cost.

“Want to get more vegetables but you’re always eating on the run?… Well then, how about a vegetable cocktail? No, not that nice little glass of red stuff Grandma put at each place setting—we’re talking something with a kick in it. You can definitely start with the little glass of red stuff and expand it to a Red Snapper-style drink like a Bloody Mary. Or how about a cucumber-scented cooler like a Pimm’s Cup, or maybe a cocktail featuring a vegetable-based ingredient like Cardamaro or celery bitters? Maybe you’ve been wondering if you can get more mileage out of that juice extractor before consigning it to the garage sale. However you get them in that glass, be prepared for the most fun with vegetables ever.”

I thought everyone would be making something with carrots or cucumbers, since they lend themselves so well for this. Add to that the fact that I already have cucumber drinks on my blog and I was running out of options. I mean, I STRONGLY entertained the idea of using roasted asparagus for a long time (too long). But then I imagined everyone’s face when they asked what was in it and I said “asparagus”. In case you’re wondering, I imagined them giving me the “ew. who just farted?” look.

My fiance suggested radishes which I love and don’t even consider a vegetable. Probably ’cause I’ve been eating them with salt and lime since I was running ‘Death to Sour Milk’ and how many kids do you know that like vegetables? They’re bright and a bit spicy in nature so I added a bit of red pepper flakes to give that spiciness a high 5 and a few drops of rhubarb bitters to finish it off.

Hope you like it. I know I did.

[/vc_column_text] [vc_text_separator title=”crafting:” title_align=”separator_align_left” el_position=”last”] [/vc_column] [vc_column width=”1/3″] [vc_column_text el_position=”first last”]

Pisco
Nigori Sake
Bitters
Radish syrup*
Lemon juice 

*For the syrup, take equal parts water, sugar and chopped radishes (washed but not peeled). Boil. Then add a bit of red pepper flakes for a bit of heat. Simmer. Bottle unstained when cool.

[/vc_column_text] [/vc_column] [/vc_row] [vc_row el_position=”last”] [vc_column] [vc_column_text el_position=”first last”]

1.5 oz pisco [ Porton ]
3/4 oz nigori sake [ Rihaku ]
1 Dash of Peychaud’s Bitters
6 Drops of rhubarb bitters [ Brooklyn Bitters ]
3/4 oz radish Simple*
1/2 oz lemon juice

Pour all contents into a shaker and add ice.
Shake it like you would a tanned European lover.
Double strain into a chilled coup
e.

For the garnish (my favorite part this time around), take 2-3 small radishes, peel them, rub the leftover lemon on them and then dip them in some salt. If you have some funky salt, now would be the time to use it.

[ Enjoy ]

[/vc_column_text] [/vc_column] [/vc_row]