BOTTOMS UP!
HOW TO
GROW YOUR OWN HERB GARDEN Ryan Maerz, Canard mixologist
Just as in cooking, using fresh-from-the-garden ingredients can give cocktail creations a unique seasonal appeal. From herbs like basil, thyme, rosemary, sage, cilantro, and mint to fruits and vegetables like peaches, plums, lemons, limes, and even jalapeño peppers, there are so many delicious ingredients you can grow yourself to make a fantastically fresh cocktail. With a fresh herb box at the bar you have so much more than just garnishes.
To begin, buy small herb plants in individual pots. Then choose a planter that fits your available space and has holes at the bottom to allow excess water to drain. Placement should be in nondirect sunlight but in a spot that gets bright light during the day.
Quick Tips: H. Joseph, Elixir SF
Plant herbs close together. Combine cilantro, basil, parsley, chives, and other green ‘soft’ herbs. Do not combine soft herbs with thyme, rosemary and other ‘woody’ herbs.
Water the planter regularly, keeping it moist to the touch. Also, keep planter well trimmed.
Choose how you’ll use your fresh herbs. For instance muddling fresh chervil in a recipe will produce a different flavor from chopping it. Have fun experimenting with your fresh herbs.
JALAPENO SPICED SANGRIA INGREDIENTS:
PREPARATION:
1 bottle of white wine such as Riesling, Pinot Gris, Chardonnay, or Sauvignon Blanc 4 oz. tequila 1-2 sliced jalapeno peppers 2 sliced plums 1 sliced peach 1 sliced lemon 1 sliced lime 4-5 whole cherries, pitted 3-4 cilantro twigs
In a pitcher combine and stir. Top with club soda, or for those with a sweet tooth, try ginger ale or champagne.
12
CHILLED MAGAZINE
CANARD:
One of New York City’s most sought after catering companies regularly coordinating events for DeBeers and LVMH Moet Hennessy as well as annual society galas such as the amfAR “Inspiration Gala”, and the Sports Illustrated Sportsman of the Year Awards.
1. Grow only what you can maintain and use with practical applications. Mint, basil, sage, rosemary, cilantro and thyme are all good cocktail herbs with plenty of uses. 2. Get a little creative with some plays on herbs like lemon thyme and pineapple sage. They both have beautiful flowers for garnishing. (Grow out herbs so you can use the flowers for flavoring and garnishing). 3. For most herbs, you’ll want to muddle to release the flavor. For fruits and veggies, a puree can add bold flavor and color to any cocktail. 4. Keep your herb box away from predators who want to play with them and will eventually kill them.
