May 09, 2012 Slideshows » Food & Drink

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Johnny Costello Jr. of GT Fish & Oyster makes the Forager 

Jacob Yeung
The ingredients: stinging nettle syrup, La Diablada Pisco, Agwa Bolivian coca liqueur, Chartreuse, egg white, blanched and dried stinging nettles
Jacob Yeung
Pour about an eighth of an inch of stinging nettle juice (stinging nettles blanched and run through a juicer) into the bottom of a coupe glass.
Jacob Yeung
Crack an egg and pour the white into the bottom of a shaker, then add 3/4 oz Meyer lemon juice.
Jacob Yeung
Add 1 1/2 oz pisco
Jacob Yeung
1/2 oz Agwa de Bolivia coca liqueur
Jacob Yeung
And to that, 3/4 oz stinging nettle syrup.
Jacob Yeung
Cap and shake vigorously.
Jacob Yeung
Add ice, shake some more, then strain into the coupe glass over the stinging nettle juice.
Jacob Yeung
The Forager, garnished barista-style with more stinging nettle juice.
Jacob Yeung
"Totally quaffable," says Costello.
Jacob Yeung
To avoid the risk of having the stinging nettle juice seep up and ruin the white cap of froth, simply omit the bottom layer, shake up the cocktail, and strain into a glass.
Jacob Yeung
Using a straw, top the froth with a few drops of the stinging nettle juice.
Jacob Yeung
Fiddle with it, making a design in the froth.
Jacob Yeung
The Forager, no-fail version
7/14
Jacob Yeung
Cap and shake vigorously.
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