July 2013

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Page 49 of 83

Modern Mixology Cocktails—like cuisine in Madison—have become a from-scratch, handcrafted art form. Try these signature concoctions by local mixologist Grant Hurless, who's behind the bar at the soon-to-open Heritage Tavern and has served up cocktails at Nostrano, Merchant, Forequarter and the FairShare CSA Coalition's Farm Fresh Mixology series with Death's Door Distillery. Inspired by fresh, local ingredients found at Madison's farmers' markets and shops, these sophisticated mixers will add signature style to your next summer gathering. Photographed by Sarah Maughan at Death's Door Distillery Rhubarb Shrub Designed for the FairShare CSA Coalition Farm Fresh Mixology series with Death's Door Distillery A cocktail or soft drink from America's Colonial era, the Shrub is made by mixing drinking vinegar syrup with spirits, water or carbonated water. Shrub recipe: 2 parts (64 oz.) sugar 1 part (32 oz.) water 1 part (32 oz.) champagne vinegar 1 part (32 oz.) rhubarb, chopped Tipsy Cucumber Designed for FairShare CSA Coalition's "Farm-Fresh and Fast" cookbook Bring all ingredients to a low simmer and cover for 30 minutes. Remove from heat and cool. Tightly seal Shrub and chill in refrigerator for five days. Strain to remove rhubarb before mixing cocktail. Cocktail recipe: 2 oz. Shrub, strained 2 oz. Death's Door Gin 1 tsp. strawberry jam Soda water (such as Klarbrunn) to fill Build in a tall glass, such as a wine glass or Collins glass over ice, top with soda and stir to incorporate. 49 48 BRAVA Magazine July 2013 1 piece cucumber, 2 inches long, quartered 1 pinch salt ¾ oz. lime juice 2 sprigs dill ½ oz. honey syrup (3 parts honey, 1 part water) ¾ oz. St. Germain elderflower liqueur 1½ oz. North Shore Aquavit 8 oz. pickle juice Muddle cucumber, salt, lime juice and dill in a cocktail shaker. Add honey syrup, elderflower liquer, aquavit, pickle juice and ice and shake sharply. Strain into an ice-filled Collins glass and top with soda.

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