inthekitchen
Josey Krahn Passerby Bartender extraordinaire and mastermind behind the new cocktail lounge at the Forks , Josey Krahn is shaking up more than ice in his tin shaker these days . His congenial nature sets a relaxed tone for the setting and the lively conversations that ensue . Josey amps up concoctions by layering flavours with superb results . These mixtures are as delicious as they are festive looking , ideal for entertaining anytime of day . House made grenadine and all spice dram require some preparation time , well worth the effort for flavour bursting sips .
Centre Point
INGREDIENTS 4 cucumbers 4 big basil leaves 1 cucumber shrub 1 1 / 2 cups green tea cold brew 3 / 4 lime 1 drop saline 1 bar spoon rosewater soda to taste
Cucumber Shrub 1 cucumber 1 cup sugar 1 cup rice vinegar 1 / 2 cup water zest of 1 lemon
METHOD 1 . Chop up cucumber . 2 . Add sugar and macerate , let sit for 6 hours . 3 . Warm up water and vinegar , add to macerated cucumber and lemon . 4 . Let cool . 5 . Strain and store in fridge for up to one week .
Yield 1
42 ciao ! / dec / jan / two thousand twenty-three