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Lady of the Lake<\/p>\nLady of the Lake<\/p>\n
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2 ounces reposado tequila<\/p>\n
1 ounce Rhubarb Cordial*<\/p>\n
1 ounce lime juice<\/p>\n
Top with soda water<\/p>\n
Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves.<\/p>\n
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*RHUBARB CORDIAL<\/p>\n
2 pounds rhubarb, rinsed and sliced into 1-inch pieces<\/p>\n
1 C. organic sugar<\/p>\n
1 liter organic vodka<\/p>\n
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**PICKLED FIDDLEHEADS<\/p>\n
\u00bd pound ostrich fern fiddleheads<\/p>\n
2 T. kosher salt<\/p>\n
\u00bd C. apple cider vinegar<\/p>\n
\u00bd C. water<\/p>\n
\u00bd tsp. mustard seeds<\/p>\n
\u00bd tsp. whole allspice<\/p>\n
\u00bc tsp. black peppercorns<\/p>\n
2 garlic cloves, smashed and peeled<\/p>\n
<\/p>\n
Tart rhubarb and earthy aged tequila pair nicely with the salty and savory snap of pickled fiddleheads in this spring sipper. Fiddleheads often show up on the produce aisle in spring if you can\u2019t forage them out in the field. Combine tequila, Rhubarb Cordial and lime juice in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a Collins glass with fresh ice, top with soda water and add garnish. Makes 1 cocktail.<\/p>\n
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*Rhubarb Cordial<\/p>\n
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Place rhubarb into a large, clean 64-ounce jar (or split between 2 large jars), add sugar and vodka, stir ingredients, cover with a tight lid and let rest 1 month at room temperature. Shake jar every few days to dissolve the sugar. After 1 month, strain, discard rhubarb and funnel cordial into a clean jar. Use within 1 year. Yield: 1 liter.<\/p>\n
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**Pickled Fiddleheads<\/p>\n
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Place fiddlehead ferns in a large bowl with cold water; rinse repeatedly until water runs clear. Drain, trim ends and scrub away any brown bits. Bring 4 C. water and 1 T. salt to a boil in a medium saucepan. Add fiddleheads, cook 7 minutes, drain and rinse in cold water. Combine vinegar, \u00bd C. water, 1 T. salt, spices and garlic cloves in a small saucepan and bring to a boil. Remove from heat; let rest 1 minute. Pack cooked fiddleheads into a clean glass jar and cover with hot pickling liquid. Wipe rim of jar and apply lid. Refrigerate pickles 2 to 3 days and consume within 1 month.<\/p>\n
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The Magic Hour<\/p>\n
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1\u00bd ounces genever (or your favorite gin)<\/p>\n
\u00be ounce lemon juice<\/p>\n
\u00be ounce violet cordial* (or substitute Cr\u00e8me de Violette)<\/p>\n
2 ounces Champagne, Cava or prosecco<\/p>\n
Fresh violets for garnish (or pansies or Johnny Jump Ups)<\/p>\n
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VIOLET CORDIAL<\/p>\n
6 C. loosely packed violet flowers, stems and leaves removed<\/p>\n
2 C. boiling water<\/p>\n
2 C. organic granulated sugar<\/p>\n
2 tsp. fresh-pressed lemon juice<\/p>\n
2 C. vodka<\/p>\n
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Combine genever, lemon and violet cordial in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a cocktail glass or flute, top with bubbles and garnish.<\/p>\n
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Makes 1 cocktail.<\/p>\n
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*Violet Cordial<\/p>\n
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Harvest violets, rinse petals, place in a sterilized heat-resistant jar and cover with boiling water. Infuse at room temperature for 24 hours. Strain the liquid into a nonreactive pan, discard solids, add 2 C. granulated sugar, heat and stir frequently to dissolve the sugar. Cool to room temperature, add lemon juice and vodka. Let rest 2 weeks and decant into clean sealable bottles. Best if used within 1 year.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lady of the Lake 2 ounces reposado tequila 1 ounce Rhubarb Cordial* 1 ounce lime juice Top with soda water Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves. *RHUBARB CORDIAL 2 pounds rhubarb, rinsed and sliced into 1-inch pieces 1 C. organic sugar 1 liter organic vodka **PICKLED FIDDLEHEADS \u00bd pound ostrich fern fiddleheads 2 T. kosher salt \u00bd C. apple cider vinegar \u00bd C. water \u00bd tsp. mustard seeds \u00bd tsp. whole allspice…<\/p>\n