Farmers’ market cocktail recipes

Farm to table cocktail recipes

Here are three of Haasarud’s farm to table cocktail recipes.

Black & Blue Mojito

Serves 1

Ingredients:

• 3 blackberries plus extra for garnish
• 10 blueberries plus extra for garnish
• 10 mint leaves
• 1 ounce lime juice
• 1 ounce simple syrup
• 2 ounces 10 Cane rum
• Splash of soda water
• Mint sprig

Directions:

1. In a tall collins glass, muddle the berries and mint with the lime juice and simple syrup.
2. Add the 10 Cane rum, top with crushed ice and a splash of soda. Stir.
3. Garnish with a mint sprig and a few berries.

70% Chocolate Blood Orange EVOO Cocktail

Serves 1

Ingredients:

• 1.5 ounces Hennessy
• 0.5 ounces Frangelico
• 0.75 ounce 70% Guiness Chocolate Reduction (recipe below)
• 0.25 ounce agave nectar
• 0.25 ounce half & half
• 10 drops blood orange infused olive oil
• Orange twist for garnish

Directions:

1. Combine Hennessy, Frangelico, chocolate stout reduction, agave, half & half, and olive oil in a cocktail shaker.
2. Add ice and shake vigorously. Strain into a chilled cocktail glass and garnish with orange twist.

70% Guinness Chocolate Reduction

Ingredients:

• 2.1 grams 70% chocolate (6 squares of a Lindt 70% chocolate bar)
• 1 cup Guinness

Directions:

1. In a saucepan over medium heat, stir chocolate and Guiness until reduced by half.
2. Remove from heat and let cool.

Lemon Dill Mary

Serves 1

Ingredients:

• 1 ounce lemon juice
• 1 ounce peppercorn syrup
• 4 heirloom cherry tomatoes
• 6 pieces chopped celery
• 2 sprigs fresh dill (one for garnish)
• 1.5 ounces Belvedere Bloody Mary
• 1 slice lemon

Directions:

1. Add the lemon juice, peppercorn syrup, cherry tomatoes, celery and 1 dill sprig into a cocktail shaker. Muddle contents.
2. Add Belvedere Bloody Mary and ice, and shake vigorously. Strain into an iced Collins glass.
3. Garnish with dill sprig and lemon wheel.

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