Kindred Bartender Charlotte Mirzoeff Fat Washes her Celery Margarita with 'Nduja

By Kendyl Kearly | Will Blunt

By

Kendyl Kearly
Will Blunt
Daisy Verde: ‘Nduja-washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, Dehydrated Orange
Daisy Verde: ‘Nduja-washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, Dehydrated Orange

When a corzetti dish at Kindred left the kitchen with 19 quarts of ‘nduja, Head Bartender Charlotte Mirzoeff had a savory, smoky idea. For the Daisy Verde cocktail (“margarita” means “daisy” in Spanish), she renders the pork, reserving its peppery juices to fat-wash with mezcal in glass jars. To replace the lime that would normally accent a margarita, she makes an acid-adjusted celery juice with a centrifuge juicer. Mirzoeff says, “By adjusting the acid of the celery juice, the drink stays balanced without watering down the desired flavor.”

The juice then gets mixed with Giffard Pineapple, simple syrup and saline solution. (Mirzoeff believes that the most underappreciated ingredient in cocktails is salt.) She has tried variations with coconut oil, olive oil, chicken fat, and bacon fat, but some chile must be added to replicate the ‘nduja’s spicy finish (full recipe here).

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