Potager Potable

I recently put together a backyard picnic for my husband and I to savory a special moment at home. I mixed up this Potager Potable featuring St. Germain to sip while picnicking. The recipe is from Jen Laforge of Blossom Bar in Boston and it is truly one of the best cocktail I have ever drink. Savory, sweet, with whispers of elderflower from the St. Germain finished off with slight bitter notes from the tonic.

The unique star of the show in the Potager Potable is the Jardin Cordial. Snappy orange pepper and plump tomatoes are made into a syrup that adds a great savory backbone to the cocktail that tempers the sweetness from the St. Germain. Thanks to Jen for letting me share this recipe. I am sure you will love the Potager Potable as much as I do!

Get more details about throwing a chic backyard picnic!

Jen Laforge’s Contact details: Instagram: @jen.laforge |Email: jen@blossombarbrookline.com | Workplace: Blossom Bar

Potager Potable cocktail
Potager Potable cocktail

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Description

Recipe by Jen Laforge

glass: Tall/collins style glass with cubed ice, metal straw

serving 1

 


Scale

Ingredients

  • 3/4 oz St. Germain
  • 3/4 oz fino sherry
  • 1 1/2 oz “Jardin Cordial:” orange bell pepper & tomato cordial (see recipe below)
  • 3/4 oz fresh Grapefruit juice
  • pinch of salt
  • Top with 1 oz of tonic water
  • Garnish: express grapefruit oils. Trimmed grapefruit swath and food safe mum/marigold flower.

 

”Jardin Cordial”

Using a citrus/vegetable juicer: collect 100 grams of strained, 

seeded orange bell pepper juice and 50 grams of strained, on-the-vine style tomato juice.  

Add 75 grams of white sugar to juiced vegetable mixture.  

Stir until sugar is completely dissolved.  Refrigerate in a sealed container.  Lasts up to 1 week.

 

 

 


Instructions

  • Build all ingredients except tonic in a cocktail shaker. 
  • Add ice, shake vigorously 
  • for 10 seconds, double strain into a chilled collins glass.  Top with tonic water.  Add cubed ice to fill

* ”Jardin Cordial:” Using a citrus/vegetable juicer: collect 100 grams of strained, seeded orange bell pepper juice and 50 grams of strained, on-the-vine style tomato juice.  Add 75 grams of white sugar to juiced vegetable mixture.  Stir until sugar is completely dissolved.  Refrigerate in a sealed container.  Lasts up to 1 week.

 

 


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