For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome. He’ll teach you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.
I love the flavor of Rhubarb and as I discovered just now the aromatics of Spicebox Spiced Rye Whisky from Canada is a match that is made for the garden. Soon the baby strawberries will be glistening in the morning dew. There is a magical flavor that comes from mashing these fresh berries in a glass then adding some fresh chervil. Chervil? What is that? Chervil grows like a weed in the garden and lends a peppery, tarragon-fennel aroma and flavor to a drink. I love it with the Spicebox and I especially like it mashed along with cucumbers into a glass of Rhuby. What is Rhuby you may ask? Rhuby is a magical elixir that comes USDA Certified Organic from the folks at Art in the Age. Rhuby is Rhubarb and the uses for a Rhubarb Liquor are very exciting to the home mixologist. After all, Rhuby makes your life as easier by carrying the essence and flavors of this 80 proof liquor into your memories of truly great cocktails. Rhubarb is a classic with the tiny strawberries and the flavors of tarragon and fennel from your chervil are just a surprise to your guests when you tell them what they are drinking. There are many creative uses for this rare, yet vivacious herb along with the spicy edge of the Canadian Rye Whisky and the addition of a healthy dose of the Rhubarb Liquor.
It’s one of those indescribable flavors. The green herbaceous nature of the chervil, woven with the Rhuby and an undercurrent of the Spicebox. Magic!
The Hazel Dickens Cocktail
for two subtle yet memorable cocktails
1 Pint baby strawberries well washed
3 Shots Rhuby (USDA Certified Organic Rhubarb Liquor)
2 Shots Spicebox –Spiced Rye Whisky
1 European Cucumber (peeled and sliced into coins)
Chervil (a handful, chopped very fine)
Fresh mint (for garnish)
Muddle a couple coins of the cucumber with a handful of baby strawberries
Add about a chopped tablespoon of the chervil
Muddle some more and add ice to the cocktail shaker, fill about ¼ way
Add the liquors
Shake and Strain into Champagne flutes with the garnish of fresh mint
Warren Bobrow is the Food and Drink Editor of the 501c3, non profit Wild Table on Wild River Review located in Princeton, New Jersey. He has published over three hundred articles in about three years on everything from cocktail mixology to restaurant reviews and travel articles. Learn more from his website, The Cocktail Whisperer, or by visiting his blogs at The Daily Basic, Foodista, and Williams-Sonoma