Garden Salad and Tonic

Corto Olive Oil-Infused Gin, Spiced Milk Punch, Coconut-Fig Leaf Tea, Beet, Cucumber, Tomato, Lemon, Tonic

Bartender Cameron Winkelman of Manhatta | New York

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Adapted by StarChefs | october 2023

INGREDIENTS

Olive Oil-Infused Gin:
150 grams Corto Agrumato-Method Lemongrass and Basil Olive Oil
1 liter gin

Toasted Spice Mix (Optional):
5 grams cloves
5 grams green cardamom pods
5 grams star anise
10 grams fennel seed
10 grams coriander seed
10 grams black peppercorns
5 grams cinnamon

Coconut-Fig Leaf Tea:
2 liters coconut water
15 grams vanilla bean, split and scraped
25 grams ginger juice
25 grams dried fig leaves
50 grams lemon zest
½ kilogram sugar

Clarified Milk Punch:
1 liter golden beet juice
1 liter cucumber juice
1 liter tomato water
2.125 liters lemon juice
1½ liters unsweetened soy milk, room temperature
125 milliliters lemon juice

To Assemble and Serve:
Yield: 1 cocktail
Tonic
1 lemon leaf

METHOD

For the Olive Oil-Infused Gin:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine olive oil and gin; seal. Cook sous vide 1 hour. Transfer bag to freezer and let cool. Once cooled, strain mixture through a coffee filter into a nonreactive container. Reserve.

For the Toasted Spice Mix:
Combine all ingredients using a spice grinder. Transfer spices to a small sauté pan over medium heat and toast until fragrant. Remove from heat and let cool.

For the Coconut-Fig Leaf Tea:
In a saucepan over medium heat, combine coconut water, vanilla, ginger, fig leaves, lemon zest, sugar, and Toasted Spice Mix if using. Bring mixture to a boil, stirring frequently. Remove from heat and let sit 8 hours at room temperature, or overnight. The next day, strain mixture and set aside.

For the Clarified Milk Punch:
In a nonreactive container, combine beet juice, cucumber juice, tomato water, 2 liters lemon juice, and Coconut-Fig Leaf Tea. Set aside. In a separate nonreactive container, combine soy milk and remaining 125 milliliters lemon juice. Stir mixture until milk has visibly curdled, then add the Coconut-Fig Leaf Tea mixture. Let infuse overnight. The next day, strain mixture, repeatedly if needed, until liquid is clear. Transfer to a nonreactive container and combine with Olive Oil-Infused Gin. Label and reserve.

To Assemble and Serve:
Pour 3½ ounces Clarified Milk Punch into a Collins glass with an ice spear. Top with tonic and garnish with a lemon leaf.

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