Today is my best friend @eric.job birthday. I can’t believe it was three years ago that we all moved into the same apartment together. Honestly it feels like yesterday and an eternity ago. His enteral love for the people he holds close to him, and people he has just met is inspiring. I promise I will always be there for teaquila, impromptu food trips (mostly pizza), and last but not least helping you boost your overall credit score. Love you buddy and see you @leslieslounge in a few minutes.
This handsome boy, left us earlier this week. Tramp (which you had to say in a French accent or he wouldn’t respond) loved anything that could be thrown and retrieved. The smallest twig, a leaf, any type of ball and of course a stick that could be called a log. Trampy, boarded with us for over a decade, often for a month at a time. While his family was back in France for vacation. We’ll miss you and loved you old man
My cocktail, Wilder Minds, is in reference to the Mumford and Sons album of the same title. There’s a trac on the record called Tompkins Square Park that further binds my entry to the name as the mustard garlic used was found there.
Foragers Field guide in hand, I lucked upon wild Mustard Garlic in Tompkins Square Park and used it to infuse into Botanist Gin. Snappy and a little spicy, it pairs beautifully with the summery flowers found in Uncouth Vermouth’s Wild Flower vermouth which is also made from locally foraged botanicals. Pineau des Charentes has a slightly oxidized jammy-ness that plays the role of sweetener in this herbaceous riff on the venerable Martini.
1 oz Mustard Garlic infused Botanist Gin
1 oz Pineau des Charentes
1 1/2 oz wild Flower Uncouth Vermouth
2 d Orange bitters
Stir all ingredients together in a large mixing glass with plenty of ice to chill and dilute. Strain into a chilled Nick and Nora or other stemmed cocktail glass and, garnish with a leaf from the mustard garlic plant. Finally, express the oil from a lemon twist over the drink and discard the twist. Enjoy!
If you’re entertaining a crowd, you can scale the recipe to the number of cocktails desired. Simply add 3/4 oz of water per cocktail, bottle and store on ice for service.