Fennel Highball Beet Cocktail
Roughly chop the
outer layer of a fennel
bulb and some of the
stalk until you have
½ cup chopped fennel.
Place in a cocktail
shaker. Add 1 ounce
blanc vermouth,
1½ ounces vodka,
¼ ounce dry vermouth,
¼ ounce absinthe,
½ ounce fresh lemon
juice, and 1 teaspoon
sugar. Shake vigorously
until the liquid is cold
and strain through
a fine sieve into a high-
ball glass filled with
crushed ice. Top
with 1½ ounces club
soda. Garnish with
fennel fronds.In a blender, combine
½ cup simple syrup
(made with 11/2 parts
sugar to 1 part water)
with the rind of 1 pre-
served lemon, pith
removed; 2 large sprigs
thyme; and 2 crushed
juniper berries. Blend
until very smooth, about
2 minutes. Strain through
a fine sieve into a small
bowl; discard solids.
In a cocktail shaker,
combine 2 ounces London
dry gin, ¾ ounce fresh
lemon juice, ¼ ounce
Luxardo Maraschino
liqueur, ½ ounce freshly
pressed beet juice,
and ½ ounce preserved
lemon syrup. Fill with
ice and shake vigorously
until cold. Fill a rocks
glass with ice and strain
cocktail into glass.
Garnish with beet greens
and a beet slice.Carrot Mimosa
Rub the rim of a wineglass
with a lemon wedge and dip
it in carrot sugar (recipe
below). Fill the glass with ice
and pour 3 ounces prosecco,
1½ ounces freshly pressed
carrot juice, 1½ ounces fresh
orange juice, and ½ ounce
elderflower liqueur over the ice.
Stir and serve mimosa with a
halved baby carrot as garnish.
MAKE CARROT
SUGAR IN A SNAP
At Olmsted, Zerrip dehydrates
leftover carrot pulp to create
the sugar. You can easily
do the same at home: Preheat
the oven to 350°. Peel and very
thinly slice 3 medium carrots.
Bake until carrots are mostly
dry and bright orange, 20 to
25 minutes. (Watch carefully
to prevent browning.) Let cool,
then pulse carrots in a food
processor with ¼ cup organic
cane sugar and ¼ teaspoon
kosher salt until finely ground.Fear not, milk drinkers. Meyenberg Goat Milk is here. Creamy. Delicious.
Easier to digest than cow milk. And less processed than plant “milks.”
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