Garden Part Deux
Mustard Seed–Infused Gin, Horsetail Honey, Falernum, Pineau des Charentes, Saline, Clarified Lemon Juice
Bartender Kapri Robinson of Chocolate City’s Best | Washington, D.C.
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Mustard Seed–Infused Gin:
Yield: 85 cocktails
9.37 kilograms Tanqueray gin
340 grams yellow mustard seeds
Horsetail Honey:
850 grams honey
20 grams dried horsetail
Horsetail Water:
9 grams dried horsetail
Salt Solution:
10 grams salt
Clarified Lemon Juice:
1 kilogram lemon juice, strained
2 grams pectin
2 grams agar agar
225 grams water
To Assemble and Serve:
Yield: 1 cocktail
28 grams Tanqueray gin
19 grams falernum
9½ grams Pineau des Charentes
Micro wasabi mustard greens
METHOD
For the Mustard Seed–Infused Gin:
In a nonreactive container, combine all ingredients. Gently muddle to crack mustard seeds. Cover and let steep 24 hours at room temperature. The next day, strain, bottle, and reserve.
For the Horsetail Honey:
In a stockpot over medium-high heat, bring 850 grams water to a boil. Add honey and horsetail. Let simmer 15 minutes. Remove from heat and let steep 10 minutes. Strain, bottle, and refrigerate.
For the Horsetail Water:
In a stockpot over medium-high heat, bring 900 grams water to a boil. Add horsetail. Let simmer 15 minutes. Strain, bottle, and refrigerate.
For the Salt Solution:
In a nonreactive container, combine salt and 1 kilogram water. Stir until dissolved. Bottle and reserve.
For the Clarified Lemon Juice:
In a nonreactive container, whisk to combine lemon juice and pectin. Let sit 30 minutes at room temperature. Set aside. In a saucepan over medium heat, bring agar agar and 900 grams water to a boil, whisking constantly. Remove from heat and whisk in lemon juice. Transfer to a hotel pan and refrigerate overnight, or until fully set. The next day, gently break gel with a whisk. Strain through a coffee filter-lined chinois. Let drain 3 hours, or until mixture is fully clarified. Bottle and refrigerate.
To Assemble and Serve:
Combine all liquors, 85 grams Horsetail Water, 29 grams Clarified Lemon Juice, 23 grams Horsetail Honey, 14 grams Mustard Seed-Infused Gin, 7 grams Simple Syrup, and ⅓ gram Salt Solution. Using a carbonation rig, force carbonate mixture twice. Transfer to a double-walled gin and tonic glass with 1 ice spear. Garnish with micro wasabi.
