Louis Royer Cognac: Show Me the Proof!

Louis Royer, makers of cognac supreme, featured their 53º Force spirit in a recent cocktail competition hosted by Hanna Lee Communications. Fortuitously, I was hired to design the graphics for the “Show Me the Proof” contest and got to sample the goods. Alone, it is already special, but I experimented adding Vitamin Water Essential (the orange flavor) and passion fruit juice and topping with prosecco for my personal test. On September the official competition was held with mixologists from around the US at Rayuela on the lower east side. Creativity sparkled, and here are the delicious results below.

 

First Prize, a 2-week trip to France went to Tim Cooper of Gold Bar, for his cocktail Bouquet, designed for late summer to fall sipping.
BOUQUET
1 1/2 oz. Louis Royer “Force 53” VSOP Cognac
1 oz. Lustau Oloroso Sherry
1/2 oz. Velvet Falernum (a rum-based liqueur)
1/2 oz. lemon juice
Barspoon of Grade “B” maple syrup
Place all ingredients in a mixing glass and shake with ice. Strain into a double rocks glass over a large piece of ice. Garnish with pear “fan” (3 thin slices of pear)

 Second Prize of $1000 went to Franky Marshall of The Tippler and Monkey Bar for 53 Souvenirs, a wintery mix.
53 SOUVENIRS
1 1/2 oz. Louis Royer “Force 53” VSOP Cognac
1/2 oz. Lustau Pedro Ximénez Sherry
4 drops “A l’Olivier” Walnut Oil
2 dashes Miracle Mile Chocolate Chili Bitters
1 dash of Angostura Bitters
Add all ingredients to mixing glass. Stir to integrate. Add ice, and stir again until proper dilution is reached. Strain into an Old Fashioned glass over 1 large cube of ice. Optional garnish:  lemon twist.

Third Prize of $1000 went to Lynnette Marrero of Astor Room for Ma Cherie Amour, who was inspired by autunn flavors.
MA CHERIE AMOUR
1 3/4 oz. Louis Royer “Force 53” VSOP Cognac
1/2 oz. “Marques de Rodil” Especial Palo Cortado Sherry
3/4 oz. Lemon Juice
1/2 oz. Cherry Jam
2 dashes of Pimento Bitters
Place all ingredients in a shaker with 3 Kold-Draft ice cubes. Shake and strain over crushed ice. Garnish with orange twist and cherry.

Photo Credit: Jennifer Mitchell Photography, and event photos by Belathee Photography courtesy of Hanna Lee Communications

 postcard graphics, step and repeat, and giant check graphics by Ellen Swandiak

Mihoko’s 21 Grams

A gorgeous blend of highly stylized Japanese and French elements work to deliver an evening of ultimate sensations. Mihoko’s 21 Grams, newly opened on 22nd street, is truly a unique and inspired restaurant, conceived by Japanese ballerina Mihoko. The visual feast begins as soon as you enter the restaurant, with a red carpet leading up to the front desk, aligned with beautiful objects for purchase. Designer Bruno Borrione decorated the large dining room with layers of overscaled French paintings, beautifully carved objects, decorative table surrounds, and Mihoko’s collections. Franco-Japanese cuisine dominates the menu, as well as an extensive sushi offering. Downstairs is a lounge, where cocktails by Raphael Reyes will be served with a bar menu. I was completely blown away by the design, service, and cuisine. Top photo shows the bar, which is in the center of the dining room, mirrors were once in Cartier’s mansion. See even more photos of our evening on my FB page.

 View from the bar.

 One of the amuses that arrived.

 Service comes in teams.

 A light dessert of passion fruit and coconut foam.

Petit fours with mini origami bird.

Summer Cocktails Launch at 2E Bar/Lounge at The Pierre

2E Bar/Lounge is offering infused, barrel-aged spirits in its summer cocktail offerings. Mixologist Sachin Hasan has come up with some unusual combinations for his repertoire including Ron Zacapa Rum infused with Vanilla Beans aged in the barrel for one week, Leblon Cachaça infused with date and figs aged in the barrel for 5 days and Old Overholt Rye Whiskey infused with orange zest and dried cherries aged in the barrel for one week. If you love super sweet indulging, try the Aged Beauty cocktail which starts with the rum, and adds rhubarb syrup and bitters. I would love to have this poured over vanilla ice cream. For those who like a bitter sip, Epitome of Elegance marries the cachaça with Aperol, Maraschino Liqueur, and Campari Bitters. My favorite of the night was Timeless Grace. The rye was mixed with Glayva liqueur and Lillet Blanc. A great spot for escaping the city noise (and now heat!), 2E also offers some tasty bites while you sip away. See more photos of our night at this link. And, if the cocktails inspire you to do some barrel aging of your own, you can order the barrels online at this link.

Le Palais des Thés Cocktails for Spring

I love the idea of using tea as an ingredient in cocktails. First off, you have the ability to create gallons of mixes, straight out of your cabinet. Secondly, the antioxidants and subtle flavoring make for really nice combinations. As a bonus, the teas from Le Palais des Thés come beautifully packaged, and would be a standout presence on your bar or table. The company Le Palais des Thés began life with fifty tea enthusiasts wanting to guarantee the freshness and quality of their teas. They make regular visits to their tea estates to maintain local farming methods and to appreciate the rich cultures surrounding them. While traveling the world in search of rare teas, they discovered the leaves for making Fleur de Geisha in Japan, a refined green tea flavored with cherry blossoms, and Thé du Hammam in China, a green tea flavored with berries, rose, orange flower and green dates. Both these teas have a delicate balance of fruitiness, and work well in a cocktail. Important note: when brewing the teas, do not let the water come to a boil, as it will create a bitter tasting tea. If you are a tea enthusiast, I highly recommend purchasing Cuisinart’s temperature controlled tea kettle. Otherwise, keep an eye on your pot. When bubbles just start to form at the edges, remove from heat and prepare your brew. Photo above: the Fleur de Geisha cocktail, below: Champagne with Thé du Hammam

Fleur de Geisha Cocktail
This tea was inspired by the Japanese Hanami tradition of viewing cherry trees in bloom. Sho Chiku Bai Ginjo Sake was used to make this cocktail, but you can substitute any other that is meant to be chilled, with a fruity smooth taste. The bottle does have the cuteness factor. 
About 5 servings
4 rounded tsp (or 4 tea bags) Le Palais des Thés “Fleur de Geisha” tea
12 oz spring water
2.5 oz sake
2.5 oz pink grapefruit juice
3½ TB cane sugar
1.5 oz Triple Sec
ice
pinch of ground ginger
Infuse the tea in the simmered water for 3 minutes. Filter the leaves, let cool, then chill in the refrigerator for a half hour. When the tea is chilled, place into a cocktail shaker along with the sake, pink grapefruit juice and cane sugar. Shake. Add Triple Sec and a few ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Garnish each glass with a tiny pinch of ground ginger and serve immediately.

Champagne with Thé du Hammam
The flavors in this tea evoke the characteristic fragrances used in a hammam.
About 5 flutes
3 rounded tsp (or 3 tea bags) Le Palais des Thés “Thé du Hammam”tea
10 oz spring water
10 oz Champagne
2 TB  peach liqueur
Infuse the tea in the simmered water for 3 minutes. Filter the leaves, let tea cool, then chill in the refrigerator for a half hour. Put chilled tea and peach liqueur in a cocktail shaker and shake vigorously. Pour into flutes about half way, and top off with well-chilled Champagne.

Farm-to-Table Berkshire Blast: Chefs at James Beard House

Seven chefs created seven courses at a phenomenal dinner last night at James Beard House. Brian Alberg,  Executive Chef of the Red Lion Inn, and pioneer in the farm-to-table movement,  galvanized the crew to showcase their amazing foodstuffs, all created in the Bershires. I was amazed at how all the chefs worked together to pull together this meal featuring thier own pickled green tomatoes, beets, kim chi and pig’s feet, delicate charcuterie to die for, and preserves extraordinaire. What a delight to be able to experience a taste from all seven restaurants in one night. Photo above shows the first course: North Plain Farm/Blue Hill Farm Pigs’ Head Three Ways. (1) Porchetta de Testa, (2) Hickory-smoked Jowl, (3) Pickled Tongue—served with Salt-cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farm Pickled Cucumbers, Farm Girl Farm Pickled Beets & Quince Preserves from the chef’s garden.

Photo below: Brian chose for his ninth visit to JB house to create the most interesting non-dessert dessert I have experienced, featuring candied bacon from his own heritage breed pigs, a vanilla sweet corn panna cotta, grape must, and blue cheese popcorn with salad and sliced apples. See more photos of the ingredients, dishes in progress, and the evening’s festivities from inside the JB kitchen at this link.

Links to the participating chef/restaurants:

1. Nicholas Moulton, Mezze Bistro + Bar: created the hors d’oeuvres

2. Jeremy Stanton, The Meat Market: Pigs’ Head Three Ways

3. Daniel Hardy, Allium Restaurant + Bar: Arctic Char Crudo

4. Dan Smith, John Andrews a Farmhouse Restaurant: Roasted Squash & Ricotta Ravioli

5. Lester Blumenthal, Route 7 Grill: Rabbit with Squash Puree & Squash Butter

6. Joji Sumi, Mezze Bistro + Bar: Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear

7. Brian Alberg, The Red Lion Inn: dessert

Before the Purge: International Spirits Competition, Veritas, 5 Ninth, Rouge Tomate

December, as usual, turned out to be a party-packed month with opportunities for feasting galore. Since I knew come January I would be operating in a different mode, I might have been a little extra indulgent with my choices. Here are the highlights of my adventures: tastings at the New York International Spirits Competition held at Brooklyn’s new distillery, where I discovered some unique spirits; Magnum Monday at Veritas’ dinner with $25 glass of exquisite wine; cocktail samplings from the launch of the new and SO improved 75th Anniversary Mr. Boston Official Bartender’s Guide, which should be mandatory literature at every home bar; a holiday party at Junoon; dinner at Rouge Tomate; and the finale, New Year’s Eve celebratory dinner at 5 Ninth (photo above)—where the Pan Roasted Black Cod served with Pureed Celeriac, Leek Veloute, Tarragon and Chili Jam was unforgettably delicious—and gets my vote for top 5 best tastes of 2011. See details below plus more photos at this link.

 

The New York Distilling Company, also has a bar connected to it. Stop in at Shanty for a full range of cocktails and a distinctive selection of craft brewed beers.

At Veritas, I chose the Maple-Brined Wooly Pig with charred tomato and wilted butter lettuce to go with my glass of Clos des Papes 2001.

This cocktail by Jonathan Pogash is one of the many found in Mr. Boston Official Bartender’s Guide. I made sure to serve a version of this to my guests around the holidays.

Candied Apple Martini

1 oz Plymouth Gin

1/2 oz Grand Marnier

1/2 oz Cinnamon Syrup

1/2 oz fresh lemon juice

3/4 oz apple cider

Shake with ice and strain into a chilled cocktail glass. Garnish with apple.

(I just used ground cinnamon, but to make the syrup: Boil 1 cup Demarara sugar and water. As soon as water boils add 4 cinnamon sticks. Simmer for 5 minutes. Cool, strain and refrigerate for up to 3 weeks. The batch at the party also had a little bit of Amaretto in it. Very holiday-ish!)

The bread at Junoon is amazing! This one is the Garlic Naan. Head over to 24th street to try their seasonal specials. 

Rouge Tomate was probably the healthiest stop on my party-line. We ordered the Seasonal Toasts: Wild Mushroom cow’s milk ricotta, leek, thyme; Heirloom Cauliflower basil, pine-nut, beldi olive; Spaghetti Squash peekytoe crab, apple, jalapeño

SPIRITS OF THE HOLIDAYS: Best Bottles to Bring to the Party

Spread the holiday cheer with these unique choices, your host will thank you! (1) Spicy and sweet, with perfect flavors for the holidays, The King's Ginger was created in 1903 to warm and energize His Majesty King Edward VII. Delightful by itself as an after-dinner sip, or even more wonderful mixed with vodka or gin, the flavor is reminiscent of a candied, citrus-y ginger. Around $37. (2) No.3 London Dry Gin offers traditional gin lovers something to cherish. The No.3 refers to the address on St James’s Street, home to London’s oldest wine and spirit merchant (since 1698). No.3 also refers to its three fruits: Juniper, orange peel, and grapefruit peel—and three spices: angelica root, coriander seed, and cardamom pods. Check out the website for a beautiful cocktail video for making the perfect martini. You may leave the music playing while you are busy in the kitchen with holiday cooking. Around $37. (3) For those loving complex spirits, Bols Barrel Aged Genever fits the bill. Traditional genever, thought of as the original spirit, starts with a triple distillate of rye, wheat and corn, and is then blended with botanicals (hops, cloves, anise, licorice, ginger, juniper and many others). The barrel-aged limited edition is subsequently aged in French oak barrels, resulting in an an herbalishious-cognac-like taste. Around $50 (4) The Bitter Truth Apricot Liqueur is a preserved, sweet taste of world-class sun-ripened apricots—combining apricot juice and apricot schnapps together. Works as a fantastic addition to cocktails. Try the super Austrian mix of flavors in the cocktail below. Around $28.
HOCK MARTINI
1.5 oz Riesling Wine
.5 oz Gin
.25 oz The Bitter Truth Apricot Liqueur
1 dash The Bitter Truth Lemon Bitters
Stir in mixing glass with ice & strain in a cocktail glass.

Bolthouse Farms NOG: Low Cal Egg Nog at The Wayland

Bolthouse Farms NOG Your guests will thank you for serving egg nog with 60% fewer calories and 83% less fat—but that tastes just as sweet. Bolthouse Farms presents its limited-edition Holiday Nog with only 80 calories per 4 ounce serving. Available around the city, check the website for a store near you. I got to sample it at The Wayland, newly opened on Ave C, a cozy corner spot with bar bites by owner Rob Ceraso, and cocktails by Brian Hawthorne of Cocktails in Motion. See photos and cocktail recipe below.

CHRISTMAS ISLAND
1.5 oz Bolthouse Farms Holiday Nog
1.5 oz light rum
1.5 oz pineapple juice
dash of Angostura bitters
sprig of mint for garnish
optional: teaspoon of dark rum
Combine all ingredients in a cocktail shaker. Shake wll with ice, strain into a tall glass over crushed ice, garnish with a sprig of mint, and teaspoon of dark rum, if desired.

Art in the Age organic SNAP liqueur: Ginger Snap in a Bottle

Art in the Age organic SNAP liqueur Following Pennsylvania Dutch roots, the makers of Snap created their organic liqueur with the taste of old-fashioned ginger snaps in mind. Warm up guests with Snap in a mulled apple cider (see recipe below), or wow your guests with a batch of Snap Caramels. Lots of other recipes and merchandise on their adorable, foodie website—learn more about this wonderful brand here.

MULLED APPLE CIDER
1/2 gallon apple cider
Zest and juice of an orange
1 each piece of fresh ginger, peeled and sliced
3 cinnamon sticks
6 anise pods
1 Tbsp of whole cloves
SNAP
Combine all the ingredients, except for the Snap, in a pot, cover and heat over medium-low for about 20-30 minutes. Pour a shot of Snap into a heat-proof glass and top off with the warm mulled cider.

HOLIDAY HELPERS: Nawgan—Drink to Think

Have a tendency to forget? Pass on the soda and put Nawgan on your list of items to help get you through the hectic holiday season. Created by a professor of neuropsychology, its blend of natural-occurring chemicals combine to enhance concentration and focus. The drink is also low in calories. Comes in caffeinated, Red Berry (my favorite), Tarocco Orange (mild-tasting) and caffeine-free Berry. Available online, $49.99 for a case of 24 cans plus $12 shipping. I was doing a little experimenting, and came up with this cocktail combo: No 3 Gin, plus a little Bitter Truth Violet Liqueur, and half a can of Red Berries Nawgan.

hip HAPPENINGS: New talent at Lani Kai

Lani Kai, THE destination for tiki cocktails and scene has a new chef. Chef Sawa (formerly at Good Fork in Brooklyn, and sous chef at Annisa) has reimagined and elevated the menu, adding a Polynesian flair to her style of New American cuisine. You can practically taste the food looking at the gorgeous photos from Doron Gild. Why not sample the menu on a Monday night, and enjoy the latest cocktails from guest bartenders. Here’s the latest lineup:
DEC:12th—Damon Boelte; 19th—Brother Cleve
JAN: 9th—Jackie Patterson; 16th—Thomas Waugh; 23rd—Dale DeGroff; 30th—Rob Fuentevilla
FEB: 6th—Allen Katz; 3th—Tiki Monday All-Stars (Richie & Lynnette, Adam & Joe, Kearns & Phil, Wrigley & Menite, Julie & Brad); 27th—Eryn Reece.
MAR: 5th—Marcos Tello; 12th—Julie Reiner; 19th—Cabell Tomlinson

top photo: PuPu Platter: Okonomiyaki (classic japanese street food)—crispy pancake with cabbage, bean sprouts, and house-made spam, topped with bonito flakes and a drizzle of okonomi sauce; Char Siu Baby Back Ribs—roasted in chinese barbeque sauce, garnished with crushed macadamia nuts and scallions; Escabeche Tacos—red snapper, cabbage salad and grilled pineapple salsa, served in wonton taco shells; Crab Wontons—lump crab mixed with mascarpone cheese in a crispy wonton, served with mustard sauce; Huli Huli Yakitori—grilled chicken skewers marinated in a house-made huli huli sauce.














Loco Moco: Crispy Japanese rice cake topped with a spiced beef patty, fried quail egg and demi glace – a riff on Hawaii’s traditional surfer dish

Short Ribs: Pineapple braised short ribs served with purple rice, sauteed baby bok choy and fresh horseradish gremolata.

Oyster Sliders: Fried oysters on a brioche bun with spicy mayo and pickled ginger.

hip HAPPENINGS: New talent at Michael’s Restaurant

If you are in midtown admiring the windows on Fifth Avenue this holiday season, do stop in at Michael’s, whose menu and bar has gone through a complete overhaul. At the bar you will be treated to Michael Flannery’s repertoire of cocktails. My favorite, Eve’s Temptation, is a mix of Louis Royer VSOP Force 53 Cognac, Marie Brizard Curacao liqueur, Benedictine, fresh lemon juice, and an apple cider reduction (see photo). If you are in the mood for a great glass of red wine, I highly recommend The Malibu Vineyard 2008 Pinot Noir, which is one of the nicest sips I have had lately that is available by the glass (remarkably, it is actually grown in owner Michael McCarty’s backyard in California). There are some interesting bar bites, such as spicy Korean tacos, and a crispy oyster trio, if you get hungry. Then, if these bites inspire you to order dinner, you can explore Chef Kyung Up Lim’s full menu, which adds a fine touch to classic dishes. For appetizers, try the Roasted Heirloom Carrot Salad, or comforting Veal Sweetbread served with creamed spinach. A fantastic choice for the entree—the Grilled Mediterranean Branzino (photo) served with forbidden black rice, haricots verts, pesto, and a cabernet sauce. See more photos from our dinner at this link.

Two E Bar: An Elegant Hideaway at the Pierre Hotel

The Pierre Hotel was recently renovated and has a special spot for lounging and cocktailing at the Two E Bar. The space harks back to grander days, with its art deco styled gold bar, roomy proportions, muted metallic color scheme, and comfortable seating. My favorite sip of the night was the Suchn’ Such (photo) a unque taste sensation from the bar’s Indian-spiced homemade ‘Garam Masala’ rum, mixed with simple syrup, fresh lime juice, grapefruit bitters. Fantastic, perfect for fall. See the cocktail report of tastes around town at this link.

fortified honey: Bärenjäger Honey Liqueur

When the weather starts to get cold, I love to sip Bärenjäger on its own in a pretty little liqueur glass. So I couldn’t help but be curious to see how this yummy 70 proof honey liqueur would transform in the hands of bartenders in a contest sponsored by Bärenjäger. Six finalists were selected from over 250 entrees from around the country, who then competed to win a trip for 2 to Oktoberfest and $1000. The herb-edged honey taste got mixed with everything from absinthe to beer. Kyle Ford was selected as the winner, with SS Europa (see recipe below). Despite the fact that I don’t adore the flavor of absinthe, the cocktail worked perfectly, and it was quite nice how the 3 flavors played together. The crowd favorite came from Erick B. Smith with his Bad News Bear, whose inclusion of Benedictine won my vote (see recipe below). See more photos of the event and cocktails from the contestants at this link.

SS Europa
1 part Bärenjäger Honey Liqueur
2 parts Noilly Prat Dry Vermouth
3 dashes St. George absinthe   

Stir for 20 seconds and strain into a chilled cocktail glass. Garnish with an orange twist.

Bad News Bear
1 part Bärenjäger
1.5 parts Bols Genever
.5 parts Benedictine
.75 parts Fresh Squeezed Lemon Juice
2 Dashes Fee Brothers Whiskey Barrel-aged Bitters

Combine all ingredients in shaker, add ice, shake vigorously, and strain into pre-chilled cocktail glass. Garnish with a lemon wheel.

Scottish Cocktails Report Edinburgh/Glasgow: Blythswood Square and Ubiquitous Chip

After a few days in Edinburgh, we headed west to Glasgow. Blythswood Square Hotel proved to be not only a totally high-class spot, but also devoted to cocktail making. One sip convinced us to stay for dinner as well, and try some more cocktails after we had some food in our system. Bartender David Smillie invented a cocktail for me on the spot, the Teq App, when I told him I had a preference for tequila. He blended apricot brandy, pink grapefruit, lime and pineapple juice, added a dash of Peychards Bitters and egg white with Tapatio Blanco (photo, top). Fabulous! On the other end of town, we stopped in at the Ubiquitous Chip, celebrating its 40th year in business. We chose the tiniest of the three bars, where Peter treated us to the specialties of the house. Photo shows the Ginger Mojito with Anogstura 5 Year Old Rum, Mint, Lime and Ginger. See more photos from the trip at Scottish Cocktails on my FB page.

Yerba Buena: Fresh Fruit Cocktails

Last Saturday, my cousin Paulina and I checked out Yerba Buena on Perry Street and were delighted to discover some super-fresh-fruity cocktails and great bites at the bar. Alex Valencia was on hand to mix for us and treated us to his prize-winning cocktail for Double Cross: a Cherry Tomato Gimlet. He muddled 2 very ripe cherry tomatoes with simple syrup, then added fresh lime juice and a shot and a half of Double cross vodka. After shaking with ice and he strained into chilled martini glass. I love the subtle flavors of the cherries mixed with the lime. See more photos of the other cocktails we tried and what we ate at this link.

signs of SUMMER at Gramercy Tavern, Veritas, and Cape Cod

Menus are morphing into summer-mode, the most exciting season for fresh ingredients. Here’s what I’ve come across in the past week or so: Gramercy Tavern’s cocktail: the Pineapple Painkiller. A super-refreshing mix of fresh strawberries with pineapple-infused rum and lemonade. Get one soon!. See more pics of our light dinner at this link, which happened to include the silkiest and meatiest oysters I have ever had. • Just across the street at Veritas, I discovered the Sweet Pea Gazpacho. What a welcome blend of flavors for summer from Chef Sam Hazen: A base of fresh peas, chicken stock, cucumber, garlic, and vinegar was thickened by a little bread, a fresh pea and cucumber julienne, Greek yogurt, lemon, and chives and topped with extra virgin olive oil and espelette. The surprise ingredient? Cedar smoked trout. Unique and fabulous. This soup was practically a meal in itself, but that did not stop us. We also sampled an array of other seafood delights, like Oysters Escabeche, a giant scallop, bass, and Beef in Transition—steak tartare + peppered sirloin + wrapped short ribs—a transition that I wholehearedly welcome. Decadent! See more photos from the spectacular dinner here. • Over the 4th of July weekend, I was in Cape Cod, my virgin journey. I was quite enamored with the quaitness and air of tranquility that made the weekend a truly relaxing escape. I will have to return and explore some more soon. (any suggestions for dining appreciated!) We had dinner at Summer Stock, a quaint spot next to the Playhouse and art museum in Dennis. My dinner started with a true taste of summer: watermelon slices served atop spinach, with a sprinkling of goat cheese and pickled red onions. They could have left off the goat cheese, as the portions were enormous here! See more interesting combos from our dinner here.

Red White and Blue Cocktails for the 4th of JULY

Three cheers for the red, white and blue!!! Be sure to celebrate our country’s independent spirit with some incredible American brands.

Square One Organic Vodka: Basil
The makers of Square One are introducing their latest flavor for summer. This strongly herbaceous blend starts with100% organic American rye and is infused with the essences of 4 different organic basil varieties (Genovese, Thai, lemon, sweet) plus a little bit of coriander, honeysuckle and lemongrass. It will make a big statement in your cocktail. The Caprese Martini might be a good way to start your 4th of July party, instead of the typical Bloody Mary, and if you leave off the basil leaf from the garnish, you will have a red/white combo, so all you will need are dark blue napkins or a blue toothpick to tie into the celebration.

CAPRESE MARTINI
1.5 oz. Square One Basil
.75 oz. tomato juice or 5 cherry tomatoes cut in half
.5 oz. fresh lime juice
.25 oz. agave nectar or simple syrup
small pinch of salt
1/2 barspoon of Dirty Sue olive juice or 3 drops of Worcestershire sauce
cherry tomato, basil leaf and mini mozzarella ball as garnish
If using fresh tomatoes, muddle in mixing cup until pureed. Combine all other ingredients and shake with ice. Double strain into a chilled cocktail glass and serve with a “Caprese pick”–skewered cherry tomato, basil leaf and mini mozzarella ball. [I recommend using Calabro Mozzarella Fior Di Latte Bocconcini. It’s delicate taste and creamy texture will have you switching from your former brand. Plus it’s made only with the highest quality Grade A Vermont farm milk by an Italian-American family for over 50 years.]