Tuesday, August 9, 2011

George Ash, Mixologist

In Chapel Hill where he resides, mixologist George Ash is constantly wowing friends with his drinks and burgeoning knowledge of spirits. It gives me great pleasure to know he found use for a pickled jalapeno chili puree I had created at home (née "Berenbaum's Sauce"). Recipe follows.


6 cherry tomatoes

6 basil leaves

1/4 oz heavy simple syrup

1/2 ounce lime juice

1/2 ounce Dry Sack (medium-dry sherry)

2 ounces silver tequila

Pinch salt

1 Teaspoon Berenbaum's Sauce


Muddle tomato, basil, salt and simple syrup.

Add remaining ingredients. Shake and double strain into a chilled coupe glass.

No comments:

Post a Comment