Issue link: https://digital.copcomm.com/i/306378
may 2014 / the tasting panel / 7 Spring! garlic, rhubarb, cherimoya, arugula, lovage, dried morels and several more curiosities that one might not typically think of as a cocktail ingredient. Creativity in our industry is at an all-time high, and if anyone had told me five years ago that I'd imbibing drinks with tinctures made from shitake mushrooms, muddled arugula, stinging nettles or ramps, I would have thought they were, in fact, high. Heck, I didn't even know what a ramp was five years ago. Now I pickle them and eat them like candy. Or put them in Martini variations, like the one below because, well, why not? For me, the start of spring will always be associated with bright and bountiful bunches of fresh herbs. Sure, mint is everywhere and even once avant-garde ingredients such as thyme and tarragon are commonplace in today's bar room. But what about newer clones with sexy sound- ing names like pineapple sage, African blue basil or anise hyssop? Fresh herbs give a freshness and a captivating aromatic quality that can't be replicated. Whatever fanciful ingredient you choose to put in your next masterpiece doesn't really matter. As long as your drinks are balanced and delicious, then we're all winning this spring. Spring 2014 (see photo, page 5) by Naren Young for Bacchanal, New York City 1½ oz. Krogstadt Aquavit ¾ oz. Manzanilla sherry ¼ oz. Pernod Absinthe ¾ oz. lime juice ¾ oz. lemon thyme syrup Pinch of citrus salt 5 dashes of verjus 3 sugar snap peas method: Muddle snap peas; add remaining ingredients; shake with ice and double-strain. glass: large coupe garnish: sprig of lemon thyme (resting across the rim) Pickled Ramp Gibson by Maxine Belfand, Saxon + Parole, New York City 2½ oz. Spring 44 Gin ½ oz. dry vermouth ½ oz. pickled ramp juice 2 dashes lemon bitters method: Stir with ice and strain. glass: large coupe garnish: pickled ramp Rhubarb Gimlet by Naren Young for The Thomas Napa Valley 2 oz. Bombay Sapphire East Gin ¾ oz. lime juice ¾ oz. rhubarb shrub 3 dashes rhubarb bitters 2 dashes Peychaud's Bitters method: Shake and double-strain. glass: coupe garnish: pickled rhubarb stick Pimm's Cup by Naren Young for The Thomas, Napa Valley 1½ oz. Pimm's No. 1 ½ oz. limoncello ½ oz. Zubrowka Vodka ¾ oz. strawberry syrup ½ oz. lemon juice 5 dashes celery bitters Ginger beer to top method: Shake all except ginger beer; strain over fresh ice. Top with ginger beer glass: highball garnish: Cucumber ribbon on a skewer Masa Urushisa of Saxon + Parole, NYC. TP0514_001-33.indd 7 4/24/14 10:43 PM