Photo: Melissa Hom, Grub Street
Grub Street has a tasty lineup of recipes from New York bartenders who are sourcing not only the fruits in the produce section, but the vegetables as well, a foody/cocktailing trend that seems to be in full swing. We recently ran the "Ground To Glass" from Greg Seider of Summit Bar, a red pepper inflected margarita that rules . One of the recipes in the recent Cynar contest, Nic Hirsch's CYNAR ROSSO also used red pepper, a vegetable that's proving to be extremely versatile and dynamic in drinks. Above (and below) is the carrot juice-based recipe from the man who is Embury's main cocktail researcher and one serious, old school bartender, John Byrd. Byrd's helming the bar at the new Williamsburg restaurant The Bedford which has a very sexy, gentleman's club-style back room cocktail lounge. Byrd's also the man behind Brooklyn Barmen, a smart site for bar supplies, from custom-made knives to refurbished doctor bags that double as perfect bartender bags. He'll also be carrying the soon-to-be-launched Brooklyn Hemispherical Bitters, an Embury/Mark Buettler co-production.
WAKE UP, DOC
1.5 oz Stoli O
2 oz fresh carrot juice
.5 oz fresh orange juice
1 barspoon Agave syrup
dash of Sriracha
stir and strain into rocks glas, top of with cucumber puree (cuke, creme fraiche, onion, spices)
and Brooklyn Hemispheric Sriracha bitters
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