Vie's Mike Page makes the Ecto Shrub | Chicago Reader

Vie's Mike Page makes the Ecto Shrub 

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Challenged with okra, Vie bartender Mike Page pickles it, then uses it as the base of a green cocktail named for the Ghostbusters' mascot, Slimer.
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Andrea Bauer
To pickle the okra, combine 1/2 cup sugar, 1/4 cup lemon juice, 1 1/2 cups water, and 1 1/2 cups of white vinegar (Page used a lemon-infused white balsamic he'd picked up in Michigan). Bring to a boil, then pour into a quart-size canning jar over okra, peeled and sliced, and quartered lemons.
Andrea Bauer
The ingredients: Knickerbocker gin, Combier Pamplemousse (a grapefruit liqueur), Fee Brothers' mint bitters, okra aigre-doux (shown whole and in pureed form), and fresh mint.
Andrea Bauer
Place ten sprigs of mint in the bottom of a shaker.
Andrea Bauer
Muddle until lightly bruised.
Andrea Bauer
Add two ounces Knickerbocker gin.
Andrea Bauer
And one ounce Combier Pamplemousse.
Andrea Bauer
Add two ounces of the pureed okra aigre-doux.
Andrea Bauer
"It's still really slimy, but nice and refreshing," Page says of the pickled okra puree. ("Right," says photographer Andrea Bauer.)
Andrea Bauer
Add a dash of the mint bitters and ice, then cap the shaker with a mixing glass.
Andrea Bauer
Shake vigorously.
Andrea Bauer
Strain over ice into a collins glass.
Andrea Bauer
Garnish with mint and a half slice of lemon.
Andrea Bauer
The Ecto Shrub
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Mike Page
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Andrea Bauer
To pickle the okra, combine 1/2 cup sugar, 1/4 cup lemon juice, 1 1/2 cups water, and 1 1/2 cups of white vinegar (Page used a lemon-infused white balsamic he'd picked up in Michigan). Bring to a boil, then pour into a quart-size canning jar over okra, peeled and sliced, and quartered lemons.