Juniper, Club Soda, Lemon Soda, Rosemary, Lemon Twist
Bartender Julia Momose of Oriole | Chicago
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Juniper Tonic Base:
(Yield: 2¼ cups)
20 grams dry juniper berries, toasted and coarsely ground
7 grams coriander seeds, toasted and coarsely ground
1 gram white peppercorns, toasted and coarsely ground
2 grams Szechuan peppercorns, toasted and coarsely ground
5 grams yellow mustard seeds, toasted and coarsely ground
2 grams osmanthus flowers
To Assemble and Serve:
(Yield: 1 cocktail)
1 ounce chilled Fever-Tree club soda
1 ounce chilled Fever-Tree bitter lemon soda
Rosemary wreath
Edible flowers
2 manicured lemon twists
1 manicured lime twist
METHOD
For the Juniper Tonic Base:
In a small pan with 500 milliliters room temperature water, combine all ingredients. Bring to boil, decrease heat, and simmer 10 minutes. Strain through a chinois, scale liquid, and record weight. Add 25 percent sugar by weight, stirring to combine while mixture is warm; chill.
To Assemble and Serve:
Into a Burgundy glass with cracked ice, pour 1¼ ounces Juniper Tonic Base followed by sodas. In the glass, garnish with wreath and then crown with flowers. Finish with twists.
