Beth A. Steinberg

INGREDIENTS

Herb Simple Syrup

½ cup sugar

½ cup water

1 tablespoon tarragon leaves

1 tablespoon lemon thyme

1 tablespoon lemon zest

Gimlet

2 ounces gin

1 ounce lime juice

¾ ounce herb simple syrup

2 dashes celery bitters

Fried tarragon leaves (optional)

DIRECTIONS

1. Make the herb simple syrup: Heat the sugar and water in a saucepan over medium heat for 5 minutes, stirring occasionally, until the sugar fully dissolves. Remove the pan from the heat and add to it the herbs and lemon zest. Transfer the syrup to a bowl. Place it in the fridge, uncovered, until it the syrup cools.  Once the syrup has cooled, pass it through a fine strainer. It will hold for up to 1 week in an airtight container.

2. Make the gimlet: Add all ingredients to a shaker. Fill the shaker completely with ice and shake vigorously. Strain into a chilled coupe glass.  Garnish with fried tarragon leaves (optional).

from the Tasting Table

A wall of lights 

Tangerine Shrubs and sparkling water.

1 cup fresh tangerine juice

organic cane sugar, infused for a day with the peels of tangerine

1/2 cup organic apple cider vinegar

1/2 cup organic champagne vinegar

mix ingredients and strain through a fine strainer until free of pulp and peels

put in a mason jar in the fridge for a few days, shaking periodically

Will last 6 months refrigerated

Bourbon & Tangerine Shrub Fizz Cocktail

Ingredients

1 1/2 oz Bourbon

1 oz Pixie Tangerine Juice

1/2 oz Tangerine Shrub (instructions above)

Splash of Fever Tree Soda Water

cocktail recipe adapted from dinexdesign.com

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