Favorite childhood foods as cocktails

June 21, 6:31 PMSF Wine and Drinks ExaminerLiza Zimmerman

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As we push the new boundaries of molecular cuisine not only food but cocktails as well are getting wilder. Can you imagine one of your favorite sandwiches as a cocktail? What if it were a BLT?

Well Washington D.C.-area mixologist Gina Chersevani has gone and done just that. She's using gin,Plymouth in this case, to give the drink its spirits component, which is just perfect in the summer. I love herbal and savory cocktails and this one sounds divine.

If you are ambitious enough to try to make it at home, here's the recipe.

P.B.L.T. :

1 ounce Plymouth™ Gin
1 cube of lettuce water
1 cube of tomato water
Spray vinegar on one side of glass and stick dehydrated bacon dust on side.
 
First spray vinegar on a glass and dip in dehydrated bacon dust, then place a lettuce water cube, tomato cube, then pour the Plymouth Gin over top.
 
Tomato Cubes
16 ounces of fresh tomato juice (either in a juicer or done in a blender and then strained)
1 teaspoon of white pepper
1 pinch of fleur de sel
4 ounces of fresh lemon juice
4 dashes of Tabasco
 
Combine all ingredients together and fill ice trays.  Makes about 24 to 30 cubes
 
Lettuce Cubes
 
14 ounces of lettuce water (two large heads of iceberg lettuce that has been juiced in a juicer)
1 teaspoon of white pepper
1 pinch of fleur de sel
4 ounces of lemon juice
 
Combine all ingredients together and fill ice trays.  Makes about 20 to 24 cubes.

Now if only we could convince one of our local mixologists to serve this. It's way too complicated for a non-pro to prepare at home. Cheers,

Liza the Wine Chick