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Haitian Cremas, a Drink for Special Occasions

By
Emma Riva
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0
A glass of cremas with anise and a cinnamon stick in it.

When you think of cremas think “creamy,” “family,” “laughs,” “spices,” and “alcohol.” This Haitian version of egg nog or coquito is rich and delightful, and easy to make, often shared with family and friends during the holiday season. However, you can make it for any special occasion

The History of Haitian Cremas

Cremas most likely emerged around Haitian independence in 1804, though no one person is named as its original inventor. There’s a particular style of rum popular in Haiti, clairin, that’s best for cremas. Clairin uses local cane sugar in its distillation process, mixing well with the citrus and spices in cremas. Some say the secret to cremas is lime juice and lemon juice to thicken it and balance out the flavors. Cremas joins the pantheon of celebratory drinks from around the world like coquito, eggnog, and mulled wine as something to bring heart and spirit to the holidays.

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A glass of cremas with anise and a cinnamon stick in it.

Haitian Cremas, a Drink for Special Occasions

  • Author: Claudy Pierre
Print Recipe

Description

A Haitian holiday drink to celebrate family.

Ingredients

Scale
  • 2 cans evaporated milk
  • 4 cans sweetened condensed milk
  • 2 cans cream of coconut
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tsp star anise extract
  • 2 tsp cinnamon
  • 2 tsp grated nutmeg
  • 2 tsp limejuice
  • 2 cups rum, such as Barbancourt

Instructions

  1. Add the milks and cream of coconut in a large bowl then mix thoroughly. Add vanilla, almond, and star anise extracts, then cinnamon and nutmeg to the mixture. Add the limejuice. Add the dark rum and mix thoroughly.
  2. Allow cremas to sit for 2 to 3 minutes and then use a funnel to pour the mixture into bottles. Now it’s ready to serve at room temperature or chilled – drink up!

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Recipe by Claudy Pierre
Photography by Jacqueline Moss

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19th Century Cocktail

By
Emma Riva
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0
A 19th century cocktail with bourbon and lillet rouge.

New York-based mixologist Brian Miller riffs on the gin-based 20th Century by using bourbon instead of gin and Lillet Rouge instead of Lillet Blanc. This ruby toned cocktail is a bourbon-gem.

What Makes This Cocktail 19th Century?

Use of the term “bourbon” as a specific type of whiskey began to gain recognition in the 19th century. While it was likely being produced in the late 18th century, it wasn’t until the 1800s that bourbon became associated with a specific style of whiskey, particularly in Kentucky. Gin overtook bourbon by the time the roaring ’20s came around, but for a time, it represented American drinking culture, particularly in the South and West. It became a drink of choice because of its growing availability and popularity. But you can still toast to the past with this 19th century cocktail.

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A 19th century cocktail with bourbon and lillet rouge.

19th Century Cocktail

  • Author: Emma Riva
Print Recipe

Description

A throwback cocktail…for way back.

Ingredients

Scale
  • ¾ oz lemon juice
  • ¾ oz Marie Brizard white crème de cacao
  • ¾ oz lillet rouge
  • 1 ½ oz Woodford Reserve bourbon A t

Instructions

  1. Shake and strain into a coupe
  2. Garnish with an orange peel or slice

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Recipe by Brian Miller
Photography by Michael Markland

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Haitian Pikliz

By
Emma Riva
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0
A plate of Haitian pikliz on a wooden table.

Every Haitian home has a jar or two of pikliz, a spicy pickled slaw, in the fridge. It’s great as a garnish, particularly with grilled meats, gifting your plate with a wake up kick to the tastebuds. Chef Claudy Pierre’s version is phenomenal with any meat during any season of the year.

Where Does The Name Pikliz Come From?

Pikliz gets its name from piquer, a French word that means “to sting,” alluding to its kick of spice and bitterness from the fermentation. The taste of Haitian Pikliz is similar to kimchi or other fermented cabbages, and you can serve it as a side dish with Haitian Pork Griot.

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A plate of Haitian pikliz on a wooden table.

Haitian Pikliz

  • Author: Claudy Pierre
Print Recipe

Description

A staple of Haitian cuisine.

Ingredients

Scale
  • 2 cups cabbage, shredded
  • 1 cup carrot, grated
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 3 scallions, sliced
  • 1 shallot, sliced
  • Scotch bonnet pepper, divided
  • Salt, to taste
  • Pepper, to taste
  • 2 cups white wine vinegar

Instructions

  1. Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
  2. Put on gloves, and thoroughly mix using your hands. Pack down the pikliz into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.

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Recipe by Claudy Pierre
Photography by Jacqueline Moss

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Ricotta Vegetarian Meatballs

By
Kylie Thomas
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0
A bunch of ricotta vegetarian meatballs sit in a cast iron pan, soaked in re sauce with basil garnish on top.

Ricotta Vegetarian “Meatballs” seem to have originated in the Southern region of Calabria, where it is very easy to find excellent ricotta from both cows and sheep. This dish is part of traditional peasant cuisine; it is made with very simple ingredients but with lots of flavor. For excellent results, use the best, freshest ricotta cheese you can find. After you make these meatballs and their matching homemade tomato sauce, throw in your favorite pasta and then congratulate yourself on a thoughtful dinner.

What Replaces the Meat in These Vegetarian Meatballs?

We know what you’re thinking. How on Earth can you make a meatball without the main ingredient? Believe it or not our Vegetarian Meatballs use the ingredient of ricotta to make these delectable bites. The combination of ricotta cheese along with stale bread, eggs, and parmesan cheese makes a dough that you can form into balls. After formation, you can cook this dough in a pan along with the homemade tomato sauce. The end product actually ends up looking a lot like regular meatballs. The taste complements any dish it’s served alongside. Perhaps you’ll take an adventure with Stanley Tucci and prepare a sauce inspired by his Maria Rosa Tomato Sauce.

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A bunch of ricotta vegetarian meatballs sit in a cast iron pan, soaked in re sauce with basil garnish on top as the pan is surrounded by pasta, a bowl of the meatballs, and bread.

Ricotta Vegetarian Meatballs

  • Author: Sara Ghedina
Print Recipe

Description

Vegetarian meatballs are just as good as the real thing.

Ingredients

Scale

For the “meatballs”: 

  • 1 and 3/4 cup ricotta cheese
  • 4 cups stale bread, crust removed, cut in chunks
  • 2 medium eggs
  • 1 garlic clove
  • 1 tbsp minced parsley
  • 2–3 tbsp freshly grated Parmesan cheese
  • Salt and pepper to taste

For the tomato sauce: 

  • 2 cans whole peeled tomatoes
  • 2 tbsp olive oil
  • 2–3 garlic cloves
  • 3–4 fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Strain ricotta overnight to remove excess liquid.
  2. The next day, place it in a large bowl along with bread, minced garlic, parsley and Parmesan cheese.
  3. Lightly beat the eggs with a fork and add them to the mixture.
  4. Season with salt and pepper, and mix well until everything is incorporated and you get a smooth and lightly sticky dough. If the mixture is too wet, add a bit of breadcrumbs or flour.
  5. Take some of the dough and, using your hands, form 2-inch balls, a little larger than the size of a golf ball. Lightly roll them in your palm to smooth them out a little. You should get around 14-16 of them.
  6. Place the “meatballs” on a tray dusted with flour while you make the sauce.
  7. In a large pan, heat the olive oil with the peeled garlic cloves and gently crush them with a spoon to release the flavor.
  8. Cook for 2-3 minutes, then, using a food mill, purée the canned tomatoes and pour them into the pan.
  9. Season with salt and pepper, remove the garlic cloves and add the basil leaves.
  10. Bring the sauce to simmer and cook it on low heat for few minutes, then gently add the ricotta balls, distributing them evenly in the pan. Cover with a lid and cook for about 10 minutes.
  11. Serve the ricotta balls while hot, with plenty of sauce on top. Make sure to have lots of bread available to scoop up the sauce!

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Recipe, Story, Styling, and Photography by Sara Ghedina

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Scarpaccia (Italian Zucchini Tart)

By
Kylie Thomas
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0
A lower angle of square slices of Scarpaccia with a knife near the bottom and olive oil near the top.

Scarpaccia is a typical dish from Camaiore, a small town in the province of Lucca, Tuscany. Part of the traditional cuisine of the area, it was originally made by bread bakers at the end of the day when the oven had been turned off but was still warm.There are many variations of scarpaccia: some use onions or leeks instead of green onions, some add eggs to the batter, and some add zucchini blossoms on top. Either way, remember that the suggested ingredient quantities are only an imprecise starting point, because it all depends on how much water the zucchini will release and on the type of flour you use. For a perfect result, trust your instinct and eyeball everything, just like my grandmother used to do.

What Exactly is Scarpaccia Anyways?

Scarpaccia is a rustic Italian dish that’s great on a budget. It is basically a savory or sweet tart (or flatbread, depending on how you look at it). In its savory form, it often features zucchini as the star ingredient along with eggs, flour, and herbs, resulting in a simple yet flavorful crisp. However, there are also sweet versions, particularly common in Tuscany. These resemble a thin cake or pancake and uses anise or other sweet spices. Either way, the end product is a thin, crunchy, chewy sheet layered with your favorite vegetables or sweet spices on top.

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A piece of parchment paper sits on a counter top with square slices of Italian Scarpaccia scattered on the paper.

Scarpaccia (Italian Zucchini Tart)

  • Author: Sara Ghedina
  • Yield: Serves 5
Print Recipe

Description

Thin, crunchy, and layered in zucchini slices.

Ingredients

Scale
  • 2 lb zucchini
  • 6–8 zucchini blossoms (optional)
  • 3–4 spring onions
  • 3/4 cup all-purpose flour
  • 1/2 cup + 1 tbsp chickpea flour
  • 1 cup water or more if needed
  • 6 tbsp olive oil, plus extra to grease the pan
  • 1–2 tbsp corn flour (polenta)
  • 4–5 sprigs fresh thyme or other herbs
  • Salt and pepper to taste

Instructions

  1. Slice zucchini and spring onions really thin (for the green onions, use the white and light part only), place them in a large bowl and sprinkle with salt and pepper. Gently mix them by hand, cover with a plate, and place a weight on top. Let sit in the fridge for at least three hours to allow the vegetables to release their water.
  2. Drain and set aside, reserving the liquid. Combine the two flours and add them to the zucchini water, add 4 tbsp olive oil and stir well, adding more water as needed until you have a smooth and runny batter.
  3. Season it with salt, pepper and fresh thyme (or other herbs), and mix well until there are no lumps. Add back the sliced vegetables and mix well.
  4. If you have them, remove and discard the pistil from the zucchini blossoms, cut them in stripes and set aside.
  5. Generously grease a baking tray or roasting pan with olive oil the bottom, pour the batter in, and level it with a spatula. It should be about 1/2 inch thick.
  6. Scatted the zucchini blossom strips (optional) on top. Sprinkle the scarpaccia with 1-2 tbsp corn flour for extra crispiness. Drizzle with 2 tbsp olive oil. Bake at 400° for 30-40 minutes until the scarpaccia is golden brown and crispy on top.
  7. Cut it in squares and serve warm as an appetizer or a light meal along with a side salad and a glass of Verdicchio wine.

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Recipe, Story, Styling, and Photography by Sara Ghedina

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Pasta with Trapanese Pesto 

By
Kylie Thomas
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0
A round white bowl holds spaghetti pasta with a Trapanese Pesto on top and halved tomatoes throughout. Basil garnish sits on top.

Whenever it comes to adding pesto to your pasta, do you whip up a fresh pesto at home or stop in-store to pick up a jar? Both of these options have their pros and cons but after making our Trapanese Pesto, you may never go back to your original method again. Since this pesto uses almonds and tomatoes, it adds on a light and fresh taste along with extra creaminess from the almonds. After you whip up the pesto, we recommend pairing it with thick spaghetti but you can use whatever type of pasta you prefer.

What is Trapanese Pesto?

Trapanese Pesto is part of the Sicilian gastronomic tradition and it is a variation of the classic Genoese pesto. The recipe was born in the port of Trapani, where Genoese ships coming from the East would stop, introducing Ligurian basil and pine nuts pesto to the locals, who then modified the recipe using almonds and tomatoes, typical of their own land and culinary culture. In Sicily, they use this pesto for busiate, a helix shaped type of pasta, but you can use thick spaghetti instead. Or any kind of pasta, really: you will not be disappointed. 

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A round white bowl with thick spaghetti inside it featuring halved tomatoes, basil, a Trapanese Pesto and a fork as it sits on a marble countertop.

Pasta with Trapanese Pesto 

  • Author: Sara Ghedina
  • Yield: Serves 4
Print Recipe

Description

Ditch the classic Genovese pesto and try this Trapanese type instead for a light and fresh flavor.

Ingredients

Scale
  • 2/3 cup peeled almonds
  • 2 cups cherry tomatoes
  • 2 garlic cloves
  • 30 basil leaves
  • 2 tbsp grated Pecorino cheese
  • 3–4 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 3/4 lb thick spaghetti or pasta of choice

Instructions

  1. Wash cherry tomatoes thoroughly, remove the stem and then, using a sharp knife, cut a shallow X on the bottom of each. Blanch them for a couple of minutes in boiling water, drain, allow to cool off a bit and peel them.
  2. Place tomatoes, almonds, basil, garlic, grated Pecorino cheese and olive oil in a blender. Mix until you get a smooth but still coarse texture. Add salt and pepper to taste, and blend once more. If the pesto is too thick you can add more olive oil or 1-2 tbsp water until you get the right consistency.
  3. Place pesto in a large serving bowl.
  4. Cook spaghetti al dente according to package instructions. Reserve a little cooking water and then drain. Add to the pesto.
  5. Mix to blend the sauce well. If needed, add some reserved pasta cooking water, stirring well to make the dish creamier.
  6. Drizzle with olive oil and garnish with fresh basil leaves. For an extra touch, you could add some sautéed or roasted cherry tomatoes on top. Serve immediately.

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Recipe, Story, Styling, and Photography by Sara Ghedina

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Here Comes Peter Cottontail Cocktail

By
Kylie Thomas
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0
A short wine glass with a Here Comes Peter Cottontail inside as a ball of cotton candy sits over the top of the glass. A golden bunny sits in the background by a pastel backdrop.

Start your Easter brunch off with Here Comes Peter Cottontail, a refreshing cocktail or mocktail bursting with bright notes of strawberry, lemongrass, and grapefruit. But the flavor experience doesn’t stop there. Vallozzi’s mixologists, Laura Karner and Stephanie Yarup, added more to the drink. “We immediately wanted to make a fun cotton candy cocktail when we heard our assigned line was ‘Here Comes Peter Cottontail.’ To welcome spring, we wanted a bright sangria with plenty of fruit and botanicals.” They complete their drink with pure fun: a puff of cotton candy garnish goes in the glass before you pour the cocktail. Plus, you can be just as fancy with your mocktail if that’s what you prefer.

What is Domaine de Canton in This Cocktail?

Domaine de Canton is the original ginger liqueur using only the finest ingredients. To start, the company farms ginger from Asia before hand-cutting it, rinsing it, and letting it dry for several days after. From here, hand-picked vanilla beans and honey stir into the recipe for a little bit of sweetness to balance out the sharp burst of ginger.

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A short wine glass with a Here Comes Peter Cottontail inside as a ball of cotton candy sits over the top of the glass. A golden bunny sits in the background by a pastel backdrop.

Here Comes Peter Cottontail Cocktail

  • Author: Laura Karner and Stephanie Yarup
Print Recipe

Description

A mocktail or cocktail recipe to celebrate Easter!

Ingredients

Scale

For the cocktail:

For the mocktail:

  • 4 oz strawberry lemonade
  • 1 oz grapefruit juice
  • Splash of ginger ale
  • Cotton candy
  • Strawberries

Instructions

  1. Shake all of the liquid ingredients with ice.
  2. Fill a wine glass with cotton candy (about .3 oz).
  3. Pour the drink over the cotton candy.
  4. Garnish with sliced strawberries.

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Recipe by Vallozzi’s Mixologists, Laura Karner and Stephanie Yarup
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa 

By
Kylie Thomas
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0
A tall glass holds a Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa in an orange color with a pineapple slice garnish as the whole glass sits beside a gold cocktail shaker.

Here comes Peter Cottontail, Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa. Count us in! Upon hearing that his assigned lyric involved hopping down the bunny trail, Square Café’s Steven Krall pulled his juicer onto the bar. Then, in it went fresh carrots, ginger, and pineapple. Out came the freshest, most flavorful blend of juices. (Don’t worry; for those who don’t juice, he also specifies store-bought juice equivalents in his recipe.) Then, he adds lime or lemon sparkling water and a healthy dose of prosecco –which we omit in the mocktail version. With or without alcohol, the resulting Buzzed Bunny Mimosa will have you just as bubbly and jazzed as a buzzed bunny. Enjoy!

Where Does this Easter Song Originate From?

The popular children’s song Peter Cottontail, which comes around during Easter time, was written by Steve Nelson and Jack Rollins in 1949. It gained widespread recognition when Gene Autry performed it that same year, solidifying its place as a seasonal classic which then became a TV special. The song’s cheerful melody and narrative about Peter Cottontail’s journey to deliver Easter eggs makes it a staple of holiday playlists as well as children’s entertainment for generations. This also makes it the perfect pick as the inspiration for our Buzzed Bunny Mimosa. We should note, the song’s origin is in the songwriting partnership of Nelson and Rollins, not in any pre-existing folk tradition or the Beatrix Potter stories like the Peter Rabbit counterpart.

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A tall glass holds a Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa in an orange color with a pineapple slice garnish as the whole glass sits beside a gold cocktail shaker.

Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa 

  • Author: Steven Krall
Print Recipe

Description

We promise this Buzzed Bunny Mimosa will have you smiling all Easter long.

Ingredients

Scale
  • 1 bottle Prosecco or Italian spumante
  • 6 pack of lemon-lime soda or lemon sparkling water
  • 12 oz pineapple/ginger/carrot/lemon juice (see below for fresh and store-bought options)

For the fresh juice:

  • 3/4 cup cut carrot sticks
  • 1 inch piece of fresh ginger root
  • 1 cup chopped pineapple
  • 1 lemon, rind off

For the store-bought juice:

  • 1 cup Dole Pineapple Juice
  • 5 oz V8® Carrot Ginger juice
  • 2 oz fresh squeezed lemon juice

Instructions

  1. Shake juices in a large shaker with ice.
  2. For the full-fledged mimosa: Pour approximately 6 oz of sparkling wine in glass (4 oz for flute). Slowly add approximately 4 oz of juice mixture (or to preference) at slight angle to avoid foam (2 oz for flute). Stir gently to combine. Garnish with pineapple skewer.
  3. For the mocktail: Fill a 12 oz highball glass with ice. Strain 4-5 oz chilled juice mix over ice. Top with approximately 3-4 oz of lemon-lime soda (or lemon seltzer for less sweetness). Garnish with lemon skewer or slice.

For the fresh juice:

  1. Using a juicer, process all ingredients into juice. Chill in refrigerator prior to use. Store any extra in a closed container for up to 3 days.

For the store-bought juice:

  1. Add juices to a pitcher and stir to combine. Chill in refrigerator prior to use. Store any excess juice in a closed container for up to 3 days.

Did you make this recipe?

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Recipe by Square Café’s Steven Krall
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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Hippity, a Rose and Lavender Easter Cocktail

By
Kylie Thomas
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0
Two short cocktail glasses hold a Hippity rose hip and lavender easter cocktail with small purple flower garnishes and a basket of eggs sitting in the background.

Collin McNamee’s behind-the-bar genius lit up with the idea of capturing the ineffable, entirely magical quality of Hippity with a Rose and Lavender Easter Cocktail in a glass. In his view, no doubt inspired by the hallucinogenic interior of Cobra, Hippity is poetically and directly linked to the perfumed qualities of rose hip and lavender. So, his recipe starts with a colorful tea made from these floral elements. Add lemon juice and then strong honey syrup to complete his mocktail version, and a glug of the botanical notes of gin to bring a cocktail into being. The taste buds will wander happily through this garden of flavors. Not to mention, perhaps, you’ll meet the Easter bunny along the way.

What is Rose Hip in This Lavender Easter Cocktail?

Rose hip, the fruit of the rose plant, is a small, typically reddish-orange, berry-like part of the plant that develops after the rose flower’s petals have fallen. Rich in vitamin C, antioxidants, and other beneficial compounds, rose hips have been used for centuries in traditional medicine and culinary applications. They’re in teas, jams, jellies, syrups, and supplements, offering a slightly tart and also floral flavor profile. Beyond their nutritional value, rose hips also contribute to the rose plant’s reproductive cycle by containing the seeds that grow into new roses.

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Two short cocktail glasses hold a Hippity rose hip and lavender easter cocktail with small purple flower garnishes and a basket of eggs sitting in the background.

Hippity, a Rose and Lavender Easter Cocktail

  • Author: Collin McNamee
Print Recipe

Description

A botanical cocktail that represents the spring season of Easter.

Ingredients

Scale
  • 1.5 oz Drumshanbo gin  
  • 2 oz rose hip/lavender tea (see below)
  • .5 oz lemon juice
  • 1.5 oz strong honey syrup (see below)

For the rose hip/lavender tea:

  • 8 tbsp loose dried rose hip
  • 1 tbsp dried lavender per
  • 16 oz boiling water

For the strong honey syrup:

  • 1 cup honey
  • ½ cup boiling water

Instructions

  1. Shake all ingredients over ice in a cocktail shaker.
  2. Serve in a coupe or rocks glass over ice.
  3. Garnish with dried lavender sprig.

For the rose hip/lavender tea:

  1. Steep dried ingredients in boiling water for 10 minutes, and less if lavender becomes too bitter.
  2. Strain.
  3. Refrigerate in covered container for up to a week.

For the strong honey:

  1. Stir ingredients together until combined.
  2. Refrigerate in covered container for up to a week.

Notes

For the mocktail version, omit the gin.

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Recipe by Cobra Mixologist, Collin McNamee
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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Hoppity IPA Cocktail

By
Kylie Thomas
-
0
A Hoppity IPA Cocktail in a tall beer glass sits on a white table surrounded by Easter grass, eggs, and a gold bunny by the pastel backdrop.

You all know the Peter Cottontail song that goes on about Hippity, Hoppity-ing down the bunny trail. When we asked The Commoner’s Blaise Malandra to make part of this song into a cocktail, Hoppity, of course, evoked the seductive appeal of hops. So, a hoppy, IPA-based drink was inevitable. Add to that special tingling of the taste buds drops of hopped grapefruit bitters, Cynar, Sfumato, and strawberry syrup. Then you get a treat that has all the appeal of jellybeans and Jolly Ranchers, but with a sophistication that’s entirely grown-up and delicious. Enjoy!

What is Sfumato in Our Hoppity IPA Cocktail?

Sfumato refers to a specific type of amaro which is an Italian herbal liqueur. The amaro’s name, “Sfumato Rabarbaro,” derives from the Italian word sfumato in the sense of smoky or hazy. This references the earthy, smoky, and slightly bitter notes of the rhubarb (rabarbaro) that is a key ingredient in this liqueur. It’s distinctive since it often also features alpine herbs and, most notably, rhubarb. Unlike other amari, it’s not necessarily sweet which means it combines well with the hoppity-ness of an IPA cocktail.

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A Hoppity IPA Cocktail in a tall beer glass sits on a white table surrounded by Easter grass, eggs, and a gold bunny by the pastel backdrop.

Hoppity IPA Cocktail

  • Author: Blaise Malandra
Print Recipe

Description

Hops, a.k.a your favorite IPA, adds up to deliciousness in our Hoppity Easter-time cocktail.

Ingredients

Scale

For the strawberry syrup:

  • 2 lb strawberries
  • 2 cups raw sugar
  • 5 dashes Angostura bitters

Instructions

  1. Place bitters, Cynar, and sfumato in tall cocktail glass first.
  2. Add strawberry syrup, then fill 3/4s of the glass with ice.
  3. Finally, top with your favorite hazy IPA.
  4. Using a mixing tin, roll the drink back and forth twice and enjoy.

For the strawberry syrup:

  1. In a mason jar, muddle together strawberries, raw sugar and bitters.
  2. Let the mash macerate for about 15 minutes, then combine with 2 cups of water in a pot, and bring to a light simmer.
  3. Reduce until you’ve reached a nice viscosity, strain with a coffee filter in a mesh strainer (or just double strain with mesh).
  4. Date and store in a fridge for a few weeks. You can add an ounce or two of vodka to your syrup to extend its shelf life a bit as well.

Did you make this recipe?

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Recipe by The Commoner’s Mixologist Blaise Malandra
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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