Savory Vesper with Garlic-Mushroom Consomme

Liven up your cocktails with the unexpected taste of garlic.

By Natalie Bovis

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Savory Vesper with Garlic-Mushroom ConsommeAlthough garlic is a staple in most kitchens, it is almost never thought of as an ingredient for the bar. However, as savory cocktails take hold and the marriage of kitchen and bar continues to strengthen, the most unlikely of ingredients can find their way into your drink! Some mixologists have experimented with muddling cloves of garlic into cocktails. I prefer to steep the garlic in a mushroom broth, so its spicy, pungent characteristics come through more subtly. Playing with new flavors is the most fun part of cooking and cocktails, so don’t be afraid to break new ground.

—Natalie Bovis, The Liquid Muse

Stir the vodka, gin, vermouth, and consommé with ice, then strain into a martini glass. Using a mister, spritz rosemary-infused olive oil across the surface of the glass.

  • 1 ounce organic vodka
  • 1 ounce organic gin  
  • 1/2 ounce organic dry vermouth
  • 3/4 ounce Garlic-Mushroom Consomme (see recipe below)
  • Spritz of rosemary-infused olive oil (for garnish)

 

Garlic-Mushroom Consomme

  • 1 cup mushroom consomme (vegetable broth may be substituted)
  • 1 or 2 garlic cloves, peeled
     

Bring the consommé to a light boil in a saucepan. Add the garlic and simmer for 15 minutes, or until garlic is soft. Remove from heat and let cool. Strain and bottle.

For more information, see Food Central: Garlic

Originally published in Organic Gardening Magazine, February/March 2014

 

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