Recipes: 01.03.19

Seasons by the Sea: Mocking Aside

One thing I have noticed while experimenting with infusions is that it is harder to get as much color out of plain water as it is with alcohol. So perhaps try macerating, muddling, and infusing with boiling water, you’ll just have to wait for it to cool before proceeding. Many non-alcoholic drinks call for a few drops of bitters and these can go far in adding flavor, but they do have trace amounts of alcohol so be aware of that. There are also faux alcohol products like the brand called Seedlip. Why would you spend $40 on a mediocre-tasting fake gin? You’re better off with a verjus or shrub or your imagination. 

 

The Chamomillionaire

1 cup strongly brewed chamomile tea, chilled

2 tsp. fresh lemon juice

2 tsp. fresh grated ginger

2 tsp. honey

 

Shake with ice in a cocktail shaker. Strain over ice and serve in an old-fashioned glass. Garnish with lemon peel.

 

YuShi Fizz

Here’s a fancy pants one. I love anything with yuzu juice. You may have to find some online or at your favorite Asian market. This recipe is from Sushisamba in New York City.

 

3/4 oz. yuzu juice

11/2 oz. shiso sugar syrup

1 bar spoon elderflower cordial

2 oz. soda

 

Shake first three ingredients in shaker. Add soda to shaker and roll shaker. Double strain. Garnish with shiso leaf wrapped around inside a Collins glass.

 

 

Virgin Paloma

11/2 oz. fresh lime juice

2 oz. fresh grapefruit juice

1 oz. (or to taste) agave syrup

Big pinch sea salt

 

Shake with ice, pour into a Collins glass with ice, and top with club soda.