Queen Anne's Lace Cognac Cocktail

August 29, 2014
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 ( 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
  • 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
  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.

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Tama Matsuoka Wong is the principal at Meadowsandmore, a wild food purveyor and educational studio.