We created original cocktails for Eatocracy's launch. They're really good.
Cover the bottom of a rocks glass with a layer of de-stemmed, pitted sour cherries and 2 lemon quarters. Pulp the fruit, rinds and all with a muddler or wooden spoon.
Fill the glass halfway with iced tea, stir in 2 ounces of rye whiskey and simple syrup to taste. Add ice and top with seltzer.
Note: Sour cherries have a short season, so sub in Bing and Rainier as needed - just balance with additional lemon quarters.
1 ½-oz. rosemary-infused gin
½-oz. dry vermouth
¼-oz. simple syrup
1 or 2 shakes of salt
To make the infusion, fill a clean pint jar with your favorite gin and drop in a few sprigs of rosemary. Close the lid and store in a cool, dark place for one week. Open and taste. If you'd prefer a stronger flavor, store for another week. Strain out the herbs and store the gin in a tightly covered container.
Shake all ingredients with ice, strain and serve up in a chilled cocktail glass.
Eatocracy's Smoky Maria
Serves one or more
Orange juice (fresh or bottled)
Place a foil pan of halved tomatoes and lemons, alternating cut sides up and down, on the top rack of a medium-hot smoker or a grill containing a foil pouch of soaked mesquite or hickory chips. Close the lid and check after 30 minutes to make sure the juice hasn't evaporated. Once the lemon rinds are softened and brown, remove from heat.
In a pitcher, mash equal parts lemon and tomato together and top with orange juice.
Bloody marys (and their relatives) are highly personalized, so feel free to play with the ratio of tequila, celery salt, black pepper, tabasco and water, tasting as you go. Strain and pour into an ice-filled pint glass and garnish with a celery stalk.
Heirloom Tomato Lemonocracy
Serves a crowd
2 large heirloom tomatoes
12 large lemons
Rye whiskey (optional)
Halve two large heirloom tomatoes (we prefer yellow varieties such as Wapsipinicon Peach and Gold Medal) and place in a large pitcher. Muddle with a wooden spoon until thoroughly pulped.
Juice the lemons and measure the liquid before adding to the pitcher. Measure the same amount of simple syrup and stir into the pitcher, tasting as you go.
Once the sweet and sour flavors are balanced, stir in 4 cups of water. Strain into an ice-filled pint glass and serve. A shot (or two!) of rye whiskey makes it reminiscent of a wonderfully tipsy deli sandwich.
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