Cocktail Recipes
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Hop Toad Rickey |
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| Category: | Reinterpreted Classics |
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| Description: | Courtesy of Chantal Tseng, The Tabard Inn, Washington, DC Chantal Tseng combines aromatic gin, lime, and verbena with earthy Matcha tea and in-season peach juice for an inspired take on the Rickey that “combines an historic playfulness with an earthy, herby and fruity sensibility.” -Kelly Magyarics |
| Ingredients: | 1 1/2 oz. Hendricks Gin Juice of 1 ½ key limes and their shells 3-4 oz. Matcha tea/Peach siphoned soda (See Note) Dash Verbena Essence (or a lemon verbena leaf smacked or muddled to release oils) Sprig of Lemon Basil, for garnish |
| Directions: | Fill a tall glass with cracked ice. Add gin, lime juice and shells, soda and verbena essence or leaf. Stir, and garnish with a sprig of lemon basil.
Note: For the siphoned soda, Tseng brews Matcha tea and mixes it with peach juice in a two to one ratio, then adds 8-10 drops of her housemade Verbena Essence and about a half teaspoon of Xanthum gum for texture before charging the mixture in a soda siphon. For an easier mixer, combine the Matcha tea/peach juice with carbonated water, to taste. |
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