Makes 2 cocktails
8 cherry tomatoes
2 teaspoons of champagne vinegar
pinch of salt
6 large basil leaves
4 oz of gin
1 oz of dry vermouth
cracked black pepper
dash of olive oil
Place cherry tomatoes, champagne vinegar, salt and basil leaves in the tin and muddle until the tomatoes are fully smashed. Add the gin and vermouth to the tin with ice and shake thoroughly. Double strain into coupe glasses. Crack black pepper on top and add a dash of olive oil to each glass.
Green Garden
Makes 2 cocktails
2 ounces gin
2 ounces vodka
2 ounces celery simple syrup
1/2 ounce lime juice
1/2 ounce lemon juice
Peychaud's Bitters
Salt
Combine gin, vodka, simple syrup and citrus juices in a cocktail shaker with ice. Shake and then pour into a coupe glass. Add two dashes of Peychaud's Bitters and a pinch of salt to each glass.
To make simple syrup:
Combine 3 sections of celery stalks with leaves, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 5 minutes and let steep for 10 minutes. Strain the liquid into a jar.
Rhubarb Gimlet
Makes 2 cocktails
2.5 ounces gin
2 ounces rhubarb simple syrup
1/2 ounce lime juice
Combine everything in a cocktail shaker with ice. Shake and then pour over ice.
To make simple syrup:
Combine 3 stalks of rhubarb, diced, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 15 minutes or until the rhubarb is soft. Strain the liquid into a jar. Save the softened rhubarb for jam.
Butterfly Pea Flower Cocktail
Makes 2 cocktails
2 ounces gin
2 ounces butterfly pea flower simple syrup
1/2 ounce lemon juice
splash of club soda
Add gin and butterfly pea flower simple syrup to a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.
Purple Lotus (Improvised Water Lily)
3⁄4 oz. Dry Orange Curacao
3⁄4 oz. Lavender/Butterfly Pea Flower Simple Syrup
3⁄4 oz. Fresh Lemon Juice
3⁄4 oz. Gin
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.
Nick's Flower Fields
Makes 1 cocktail
1/2 ounce lavender butterfly pea flower simple syrup
1/2 ounce elderflower simple syrup
1.5 ounces vodka or gin
1/2 ounce lemon juice
Add vodka and simple syrups to a shaker and shake until tin is frosted. Pour into a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.
The Sweet and Sage
Makes 2 cocktails
1 oz. Dry Orange Curacao
2 oz. Sage Simple Syrup
2 oz. Gin
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.
