Cocktail Challenge: okra | Cocktail Challenge | Chicago Reader

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Cocktail Challenge: okra

Vie bartender Mike Page pays tribute to Slimer

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Challenged with okra by Johnny Costello Jr. of GT Fish & Oyster, Vie bartender Mike Page adapted one of the techniques the restaurant and its chef, Paul Virant, are known for, pickling the vegetable to make a shrub, a vinegar-based syrup used since colonial times to preserve produce. The resulting cocktail is named after Ghostbusters, the 80s movie that brought us not just the Ectomobile but Ecto Cooler, a green Hi-C fruit punch named for the Ghostbusters' mascot, Slimer.

Who's Next:

Page has challenged Ronnie Higgins of Bangers & Lace and Bar DeVille with canned tuna: "Sorry Charlie!! Lol."

(Recipe below slideshow.)

The Ecto Shrub

2 oz Knickerbocker gin
1 oz Combier Pamplemousse grapefruit liqueur
2 oz pureed okra aigre-doux*
10 sprigs mint
Dash of Fee Brothers mint bitters

Muddle mint in the bottom of a shaker. Add gin, Combier Pamplemousse, the pureed okra aigre-doux, and mint bitters. Add ice, cap, and shake. Strain into an ice-filled collins glass and garnish with mint and a half slice of lemon.

*Pickled Okra Aigre-Doux

½ c sugar
¼ c lemon juice
1½ c water
1½ c lemon-infused white balsamic vinegar
Bring to a boil and pour into a quart-size canning jar over sliced and peeled okra packed with quartered lemons.

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Related Film

Ghostbusters

Official Site: www.ghostbusters.com

Director: Ivan Reitman

Writer: Dan Aykroyd and Harold Ramis

Producer: Bernie Brillstein, Michael C. Gross, Joe Medjuck and Ivan Reitman

Cast: Bill Murray, Dan Aykroyd, Harold Ramis, Sigourney Weaver, Rick Moranis, Annie Potts, William Atherton and Ernie Hudson

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