Wise Guy

"Verjus is an incredible ingredient and is sadly underutilized behind the bar," says Lacy Hawkins, bartender at The NoMad in New York City. Verjus, the juice of unripened grapes, gives this julep-style mocktail a nuanced tanginess.

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This recipe originally appeared in the Food & Wine 2016 Cocktails book.

  • Servings: 1 drink

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Ingredients

  • 4 sage leaves, plus 1 sprig for garnish
  • 1/4 ounce Jalapeño Agave Syrup (see Note)
  • 1 1/2 ounce fresh pineapple juice
  • 1 ounce verjus (available at specialty food stores)
  • 1/2 ounce fresh lime juice
  • Pinch of kosher salt
  • Ice cubes, plus crushed ice for serving
  • Pinch of Aleppo pepper, for garnish

How to make this recipe

  1. In a cocktail shaker, lightly muddle the 4 sage leaves with the Jalapeño Agave Syrup. Add the pineapple juice, verjus, lime juice and salt. Fill the shaker with ice cubes and shake well. Fine-strain into a chilled, crushed ice-filled julep cup and garnish with the sage sprig and Aleppo pepper.

Notes

In a heatproof measuring cup, stir 4 ounces agave syrup into 2 ounces hot water until combined. Stir in 1/2 chopped unseeded jalapeno and let steep for 5 minutes. Strain the syrup into a heatproof jar, let cool and refrigerate for up to 2 weeks. Makes about 5 ounces.

Contributed By Photo © David Malosh





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