"This cocktail was inspired by springtime in London, which is like winter in Southern California. I was freezing and probably malnourished because I was broke and living off bread and potatoes. I remember craving the green vegetables and fresh fruit that are so abundantly available in California and for the first time in my life, I missed the sunshine. I was sitting on a park bench trying my hardest to will some warmth into my bones when all of the sudden the clouds parted and the sun appeared, shining brilliant and bright for the first time in months. I remember everyone stopped walking and stood still, lifting their heads to let the warmth of the sun touch their face. One man took off his shirt and lay down in the wet muddy grass for some impromptu sunbathing. The air was crisp, the grass was green, i could smell the earth and everything that would grow from it. I felt like a plant experiencing photosynthesis for the first time. Then as quickly as it happened, the sun disappeared behind a curtain of grey soggy clouds and it began to drizzle. People clasped at their coats and the man in the mud stood up and put his shirt back on. Many years later that moment of a sunny springtime in the park stuck with me, I can still remember how green and fresh the world smelled at that moment in time. Possibly because i had been denied it for many months up to that point, but I swear that moment was so impactful that it left an actual taste in my mouth. This cocktail comes close to that sensation, it feels green and crisp. Like a garden in a glass, a sip of springtime, an afternoon delight.
Batched Pea Syrup:
17 oz Juiced Whole Sweet Peas
½ oz Juiced English Cucumber
14 oz Fine White Sugar
Whisk all ingredients together until the sugar is disolved.",
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"Afternoon Delight",
This cocktail was inspired by springtime in London, which is like winter in Southern California. I was freezing and probably malnourished because I was broke and living off bread and potatoes. I remember craving the green vegetables and fresh fruit that are so abundantly available in California and for the first time in my life, I missed the sunshine. I was sitting on a park bench trying my hardest to will some warmth into my bones when all of the sudden the clouds parted and the sun appeared, shining brilliant and bright for the first time in months. I remember everyone stopped walking and stood still, lifting their heads to let the warmth of the sun touch their face. One man took off his shirt and lay down in the wet muddy grass for some impromptu sunbathing. The air was crisp, the grass was green, i could smell the earth and everything that would grow from it. I felt like a plant experiencing photosynthesis for the first time. Then as quickly as it happened, the sun disappeared behind a curtain of grey soggy clouds and it began to drizzle. People clasped at their coats and the man in the mud stood up and put his shirt back on. Many years later that moment of a sunny springtime in the park stuck with me, I can still remember how green and fresh the world smelled at that moment in time. Possibly because i had been denied it for many months up to that point, but I swear that moment was so impactful that it left an actual taste in my mouth. This cocktail comes close to that sensation, it feels green and crisp. Like a garden in a glass, a sip of springtime, an afternoon delight.
Batched Pea Syrup:
17 oz Juiced Whole Sweet Peas
½ oz Juiced English Cucumber
14 oz Fine White Sugar
Whisk all ingredients together until the sugar is disolved.
Ingredients:
- Amass Gin
- Salers Gentiane Apertif
Instructions:
Shake, Double Strain into chilled coupe. Garnish with Pea Tendrills and Cracked Black Pepper.
Gin,Spring,Pea,Mint,Yellow Chartreuse,Lemon Juice,Black Pepper,Salers Gentian,Originals,Sours,Refreshing,Signatures,Seasonal,Spring,All Recipes