Christmas

Queen Anne's Lace Cognac Cocktail

August 29, 2014
0 Ratings
Photo by Yossy Arefi
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

  • Makes 1
Ingredients
  • For the rim:
  • 3 tablespoons dried Queen Anne's Lace fruits
  • 1 1/2 tablespoons fine sugar
  • 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 This Recipe
Directions
  1. For the rim:
  2. 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.)
  3. Spread the mixture on a saucer or plate that is larger than the diameter of the glass rim.
  4. 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.
  5. Dip the moistened rim in the Queen Anne's Lace/sugar mixture, pressing down firmly. The mixture should cling to the rim where moistened.
  6. Gently shake off any excess.
  1. For the drink:
  2. In a cocktail shaker, combine cognac, lemon juice syrup, and ice.
  3. Shake vigorously for half a minute or until chilled.
  4. Pour the mixture through a strainer (to remove the queen anne's lace bits) and into the rimmed glass. Serve immediately.

See what other Food52ers are saying.

  • tama matsuoka wong
    tama matsuoka wong
  • Elaine
    Elaine
  • carswell
    carswell
  • Christina
    Christina
Tama Matsuoka Wong is the principal at Meadowsandmore, a wild food purveyor and educational studio.

5 Reviews

Elaine July 30, 2017
Is it the flowers or the seeds of the Queen Anne's that we are supposed to use? I thought the fruit would be the seeds but it doesn't say anything about grinding them so it makes me think I'm supposed to use the flowers.
 
Author Comment
tama M. September 4, 2014
Here is the link. I am still having problems inserting the link above. https://food52.com/blog/11124-queen-anne-s-lace-the-wild-mother-of-carrot-a-cognac-aperitif
 
carswell September 4, 2014
...please refer to my accompanying column on Queen Annes lace for tips...

And a link to that column?
 
Author Comment
tama M. September 1, 2014
Thank you Christina. This recipe accompanies the queen anne's lace column I did which cautions about poison hemlock (fruits are NOT identical). I will add an extra link in the recipe to make sure people refer back to the column...
 
Christina August 31, 2014
Careful! I'm sure this cocktail is delicious, and I'm delighted that it uses a wild edible, but there was no mention that Queen Anne's Lace is almost identical to *Poison Hemlock*... (Remember Socrates?) Foragers should always have a 100% positive identification before consuming.