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.
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.
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.