When creating the debut menu for our cocktail program at You & Yours, I knew I wanted at least one savory-leaning drink on the menu. Savory cocktails are popping up more and more on cocktsil menus these days and they just so happen to be one of my favorite styles of drinks. In fact, if ordering a bartender’s choice I almost always opt for “gin, savory, rocks.” I’d enjoyed cocktails in the past incorporating bell pepper, carrot and beet juices or purees and so I set out to create a couple of drinks with those vegetal flavors in mind. First up, the Side Salad.
What started out as an idea for a kale & pear gimlet riff (back when we thought our open date was going to fall mid-winter), morphed into a fresh, herbaceous bell pepper and basil concoction with a killer contrast of textures. After playing around with a few methods of flavor extraction, we settled on juicing the green bell pepper and basil together. From there we incorporated just the tiniest hint of honey simple syrup to compliment the grassiness and a pinch of sea salt to balance and tip the end result even more towards the savory end of the spectrum. To top it all off, we went with an herb-infused olive oil garnish, which ultimately gave way to the name. Y&Y Vodka was a no-brainer for this cocktail, as I wanted the freshness of the drink to be unhindered by anything too citrusy or floral (a.k.a. our Sunday Gin).
- 1.5 oz Y&Y Vodka
- 1 oz green bell pepper basil honey mix* (recipe to follow)
- .5 oz fresh lime juice
- pinch of sea salt
- 5 drops, Tuscan herb-infused olive oil
Directions: Combine all ingredients in a cocktail shaker. Add ice and shake for 15 seconds. Double strain into a coupe or martini glass. Garnish with 5 or 6 drops of olive oil in a straight line along the diameter of the glass. Enjoy!
*green bell pepper basil honey mix: juice one green bell pepper with one large handful fresh basil. Add 1/4 oz honey simple syrup (1:1). Keep refrigerated.