Among good chefs, seasonal cooking is expected. But what about seasonal mixology? Chefs are taking their produce to the bar and shaking up garden fresh cocktails fit for sipping on a sweltry summer night!
Here are two of the most creative "gartending" (bartending + garden = gartending) recipes I've come across. So, gather up some fruit and veg, and get mixing!
The first cocktail recipe comes from the Wizard himself, Zod Arifai, chef/owner of Blu and Next Door in Montclair. The second cocktail comes from Francesco Palmieri of The Orange Squirrel. It's a riff on the Bloody Mary, which he has appropriately named The Bloody Blossom.
1 tomato (large)
1-1/2 cup cucumber (rough chop)
6 leaves fresh basil
Juice of two limes Juice
2 oz Simple Syrup
3 oz Grand Marnier
4 oz Tequila
For mixing at home, combine all ingredients in a blender or food processor until smooth. Pour over ice, into glass. Serve.
Puree tomato and cucumber in a food processor or blender, than strain. Muddle basil and lime juice in a shaker glass. Combine strained tomato and cucumber puree, with basil and lime juice, simple syrup, Grand Marnier, and Tequila. Shake well with ice. Pour into glass.
The Bloody Blossom
Note: The smoky worcestershire is replaced with a smoked tomato puree, and the celery salt is replaced with fennel tops.
For Blossom & Ginger Puree
4 Zucchini blossom petals only
Dash of grated ginger
1 oz. smoked tomato puree
2 oz. blossom and ginger puree
1/4 oz. lime juice
1 1/2 oz. dry fly wheat vodka
2 sprigs of fennel tops
3 drops citrus bitters
Pinch or coarse black pepper
Couple grates of lime zest
Pinch of kosher salt
Prepare smoked tomatoes. Click here for instructions.
In a blender or food processor, puree zucchini blossom leaves with ginger. Pour smoked tomato puree in the bottom of glass. Fill with ice.
In a separate shaker, mix remaining liquid ingredients and pour over ice. Add the seasonings to taste.