Last Sunday I dove headfirst into the world of mocktails at Watts & Ward's exhilarating competition, sponsored by Seedlip. The challenge was not only to craft a tantalizing beverage but to do so in a "farm to table" fashion. With only an hour at the North Carolina State Farmers Public Market, I realized that even though it was 70 degrees
fahrenheit in Raleigh, it was still the middle of winter and quite literally the only things that are in season are vegetables and apples. So in my quick pivot, I chose a jar of wild blackberry jam, "Berries and Cream" mint, and a seemingly magical salt that beckoned me to explore its potential.
Back at Watts & Ward, the pressure intensified as we were given a mere five minutes to prepare our ingredients. With quick thinking and a dash of improvisation, I swiftly transformed the blackberry jam into a shrub using apple cider vinegar and concocted a saline solution infused with the enigmatic "magic salt." It was truly a test of spontaneity and resourcefulness, characteristic of an "on-the-fly" cocktail competition.
As the last contestant in the heated four-round competition, I was allotted twenty precious minutes to refine my creation. In a whirlwind of activity, I christened my mocktail "BRING ME A SHRUBBERY" – a whimsical nod to its berry-infused essence (and to one of my favorite movies Monty Python and The Holy Grail.
Cocktail Recipe:
BRING ME A SHRUBBERY
2oz of Seedlip Notes De Agave
1oz of the wild blackberry jam shrub See recipe below
.75oz of lemon juice
.25 oz honey
3-4 "Berries and Cream" mint leaves
3 drops of the "Magic Salt" saline solution see recipe below
Served in a collins glass over ice and topped with soda water, each sip promised a symphony of flavors.
Garnish with a lemon or lime peel, a sprig of "Berries and Cream" mint, and a pink flamingo skewer adorned the glass, adding visual flair to the experience.
As someone whose expertise lies more in traditional cocktails, venturing into the realm of mocktails was indeed a challenge. Yet, it was a challenge I embraced wholeheartedly
– a chance to push the boundaries of my creativity and skillset. Despite stiff competition from some of Raleigh and Durham's finest bartenders, I emerged with a sense of accomplishment, securing second place in the competition.
To Seedlip, I extend my gratitude for providing this platform for exploration and innovation. It was a journey filled with camaraderie, laughter, and, above all, a celebration of the artistry behind mocktail crafting. Until the next competition beckons, I raise a glass – or perhaps, a mocktail – to the joys of pushing past one's comfort zone in pursuit of greatness. Cheers!
Blackberry Shrub & "Magic Salt" Solution Recipes
Blackberry Shrub Recipe:
Ingredients:
1 cup blackberry jam
2 cups apple cider vinegar
Instructions:
In a clean jar or container, combine the blackberry jam and apple cider vinegar.
Seal the jar tightly and shake vigorously until the jam is fully dissolved and incorporated into the vinegar.
Strain the mixture through a fine mesh sieve or cheesecloth to remove any solid pieces.
Transfer the strained liquid into a clean bottle or container.
Store the blackberry shrub in the refrigerator for up to several weeks.
"Magic Salt" Saline Solution Recipe:
Ingredients:
1 cup water
1 tablespoon sea salt (or any coarse salt)
A pinch of your favorite herbs or spices for added flavor (such as dried rosemary or thyme) to get the "Magic."
Instructions:
In a small saucepan, bring the water to a boil.
Once the water is boiling, add the sea salt and stir until completely dissolved.
Remove the saucepan from heat and allow the saline solution to cool to room temperature.
Once cooled, transfer the saline solution into a clean bottle or container.
If desired, add a pinch of herbs or spices for additional flavor.
Seal the bottle tightly and store the magic salt saline solution at room temperature for immediate use.
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