I’m going to show you how to make a cocktail called the Green Giant. This is a drink that I developed for a Clover Club in Brooklyn for our spring menu last year. I was trying to think of some ingredients that were bright, and just evocative of spring and I was in the supermarket one day, and I saw sugar snap peas and they spoke to me. So starting off with four sugar snap peas. I’m going to throw that into the shaker. Then I also saw that day some tarragon. And I was originally thinking of making two different cocktails, one with sugar snap peas and one with tarragon or trying to anyway. But it turns out that together they make an amazing pairing.
That alone just smells delicious. Tarragon if you don’t know is a really delicate herb that has a slight anise character. So basically those are the only unusual ingredients in this drink. The rest of it is pretty simple. It’s just like a Gin Sour. So we’re going to put in three-quarters of an ounce of simple syrup. We’re going to muddle that first before we put in any other ingredients, and just enough to sort of break up the peas and get out that really fresh springy flavor. I really like working with vegetables in cocktails. I feel like fruit usually steals the show, but vegetables when used properly make a really interesting and surprisingly delicious drinks.
So now we’re going to put in three-quarters ounce of lemon juice to balance out that sugar, and like I said, a gin sour which means we’ve got to put in our gin. Two ounces of nice London Dry gin, and we’re going to shake this drink, because its got that lemon juice and that sugar, and definitely those fresh ingredients to really get those to mix really well. And serve it on the rocks. You want those really refreshing drinks to be nice and cold.
Okay, ready to shake. Just by smelling it you already know that it’s delicious. And I’m definitely going to fine strain this one, because of the peas and the tarragon. I like it just to have that sort of soft mellow green color with nothing else floating in there. I think that looks great. And we’re going to garnish it with, what else? Some peas, I’m going to cut off the edges here, just to make it a little more aesthetically pleasing. Do what I like to call the rabbit ears. And there you are, there’s my signature cocktail the Green Giant.
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