Cocktail Challenge: Sable's Mike Ryan tackles garlic mustard | Cocktail Challenge | Chicago Reader

Cocktail Challenge: Sable's Mike Ryan tackles garlic mustard 

Our weekly feature in which one bartender challenges another to make a drink based on a chosen ingredient.

Sign up for our newsletters Subscribe

Mike Ryan of Sable

Mike Ryan of Sable

Andrea Bauer

To inaugurate our new drinks feature, Mike Sula gifted Sable head bartender Mike Ryan with a bunch of mustard garlic, the invasive plant he writes about in this week's Omnivorous. Ryan devised a surprisingly palatable cocktail from the pernicious weed.

Plan 9

Creme de Moutard:

(1) Place 1 cup cleaned garlic mustard leaves into 1 cup pure grain alcohol. Let sit 18 hours, then strain and set aside.

(2) Chop 1 cup garlic mustard roots, cover with 1 cup water, and bring slowly to a simmer, but do not boil. Add 1 cup granulated sugar and stir to combine. Let cool one hour and strain.

(3) Combine the alcohol infusion with 1 cup 2 oz of the syrup. Let sit overnight to allow the flavors to marry.

Cocktail:

1 oz Brugal white rum

¾ oz blanco tequila

½ oz creme de moutard

2 dashes orange bitters

3 garlic mustard leaves, muddled

Stir. Strain. Serve garnished with a floating garlic mustard leaf.

Next up is Boka Group mixologist Ben Schiller (Boka, Girl & the Goat, G.T. Fish & Oyster), working with fresh kombu, seaweed.

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Agenda Teaser

Performing Arts
Bus Stop Athenaeum Theatre
July 19
Music
Drake, Migos United Center
August 17

Tabbed Event Search

Popular Stories