Darren Crawford, Tony Nik’s Café.
1 ounce Green Chartreuse
0.75 ounce Bols Genever
0.75 ounce fresh lime juice
0.5 ounce fresh lemon juice
0.5 ounce blackberry puree*
0.5 ounce lemon basil and hyssop syrup*
0.5 ounce fresh rosemary leaves
1 ounce soda water
Blackberries for garnish
Begin by thoroughly muddling the rosemary in the citrus juices in a mixing glass or tin. Add remaining ingredients except the soda, add ice, and shake well for 7 seconds. Fine strain into a Collins glass over fresh ice. Fill with soda to taste. Garnish with very thinly sliced lemon and lime wheels on the inside of the glass, and finish by skewering three blackberries with a half-stripped rosemary sprig and place in the drink.
Makes about ½ cup (enough for about 8 cocktails)
Push 1 pound berries (you may sub another seasonal berry if desired) through a fine-mesh strainer or chinois. Be sure to scrape the outside of the strainer. The puree will keep for 3 to 4 days refrigerated in an airtight container.
*Lemon basil and hyssop syrup
(enough for about 24 cocktails)
Combine 1 ½ cups of Turbinado sugar with 1 ½ cups of boiling water. Stir well until completely dissolved. Add one bunch of fresh lemon basil and one drop of essential oil of hyssop (extract, as well as dried hyssop, can also be used). Store in an airtight container and refrigerate for 36 hours. Use a fine-mesh strainer to remove all solids.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »