5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
First, the dining trend was farm-to-table. Then, it went to roof-to-table. Now, it may be garden-to-bar's turn - at least according to the fine folks manning the libations at the PRESS Lounge in New York City.
Five Ways to Bring the Garden to the Bar: The beverage team at PRESS Lounge
For a pop of color, use orange, red or very ripe, green tomatoes.
2. Quick pickles
You can use the pickling, brining liquid in place of olive juice and the pickled items in place of olives in martinis. Pickled scallions are also a great addition to martinis."
Quick Pickled Vegetables
3. Market muddles
It's a great simple recipe to play around with different combinations of fruit and herbs. You can either strain the fruit post-muddling, pre-mixing with the other ingredients, which will give it more of a cocktail feel. Or, not strain it and keep the pulp for a more rustic feel."
4. Housemade sodas
You simply make a fruit or vegetable syrup in water and add soda water. Rhubarb is a great example because it is strong and aromatic enough, which is also why lemon and limes are so popular.
Below is a rhubarb recipe, but you can easily substitute other items for rhubarb, as long as they are aromatic. Cherries work well too.
Housemade, infused sodas, are excellent bar mixers."
5. Infused honey
Again, experimentation is key here - you can basically use any herb/honey/spirit combination that is balanced or to your taste. We're looking forward to experimenting with honey infused with pineapple sage."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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