If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A great way to take the chill off of late summer evenings is a cognac aperitif with the fruits of wild carrot on the rim. (Note the plant can be mistaken for poisonous plants -- please refer to my accompanying column on Queen Annes lace for tips.) This cocktail was created by Darryl Chan, head bartender at Bar Pleaides (http://www.barpleiades.com/ New York City).
The rim of Queen Anne's Lace, with its notes of coriander, carrot and pepper, will warm you up and go down easy. Use a coupe or martini glass (available at Provisions by Food52) for this foraged twist on a vintage sidecar cocktail. —tama matsuoka wong
For the rim:
- 3 tablespoons dried Queen Anne's Lace fruits
- 1 1/2 tablespoons fine sugar
- Crush the dried Queen Anne's Lace fruits with the sugar and mix thoroughly. (To save effort for multiple drinks, we made a larger batch with the same 2:1 ratio.)
- Spread the mixture on a saucer or plate that is larger than the diameter of the glass rim.
- Moisten the rim of the glass by dipping it upside down in a shallow bowl of water and let the excess water drip off for a few seconds.
- Dip the moistened rim in the Queen Anne's Lace/sugar mixture, pressing down firmly. The mixture should cling to the rim where moistened.
- Gently shake off any excess.
For the drink:
- 2 ounces cognac (Darryl recommends a spicy Pierre Ferrand 1840)
- 3/4 ounce fresh Meyer lemon juice or bergamot juice
- 3/4 ounce honey syrup (equal parts honey and hot water)
- 1 teaspoon dried Queen Anne's Lace fruit
- In a cocktail shaker, combine cognac, lemon juice syrup, and ice.
- Shake vigorously for half a minute or until chilled.
- Pour the mixture through a strainer (to remove the queen anne's lace bits) and into the rimmed glass. Serve immediately.
More Great Recipes: