Daisy Verde
‘Nduja-Washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, and Dehydrated Orange
Bartener Charlotte Mizoeff of Kindred | New York
Yield: 1 cocktail
Adapted by StarChefs | Month Year
INGREDIENTS:
'Nduja-Washed Mezcal:
(Yield: 750 millimeters)
1 pint rendered 'nduja fat
One 750-millimeter bottle mezcal
Celery Juice:
Celery
Citric acid
To Assemble and Serve:
¾ ounces Giffard Pineapple
¼ ounce 1:1 simple syrup
4 dashes 5:1 saline solution
Celery leaves
Dried pineapple
METHOD:
For the ‘Nduja-washed Mezcal:
To a glass jar, add rendered fat and mezcal. Reserve at room temperature for 2 days, shaking well and often so the fat doesn’t congeal. Transfer jar to a freezer overnight. The fat will separate and become frozen at the top of the vessel while the mezcal will stay in liquid form. Remove fat off of the top and strain the mezcal through a coffee filter to ensure clarity.
For the Celery Juice:
Juice celery using a centrifuge juicer. For every 100 grams juice, add 5 grams citric acid. This will give a lemon-like acid that is needed to balance the sweetness of the cocktail. Shake to ensure citric acid is dissolved. Use immediately.
To Assemble and Serve:
To a shaker, add 2 ounces ‘Nduja-washed Mezcal, 1½ ounces Celery Juice, Giffard, simple syrup, and saline. Add ice and shake for 15 to 20 seconds. Strain into rocks glass with fresh ice. Garnish with a dried pineapple and celery leaves.
