Summer Cocktail Series 2011

End-of-summer cocktail #2: Adam Stemmler’s Father, Son & Holy Ghost

0 Comments 22 September 2011

By Hairee Lee

Amen!

And Hallelujah for this drink. I’m not the biggest fan of complicated cocktails especially ones that require me chop a lot and stand in front of a stove, straining and cooling. And then muddling and straining some more. Good Lord. To make a cold beverage? Puleez. And perhaps I say that I would make this drink again because I’m not the one who made it in the first place.

Practically trumped dogmatic adherence to recipes and we went bad ass and shopped non-organic, everyday-people groceries and gin. And even without a prayer, the cocktail turned out awesome, Holy-Moses-Mary-mother-of-God delicious.

Melissa, our table stylist, made it. And she had a word with me about future cocktails and just how complicated they could get. Thank God for Melissa, though, because she did a great job and this cocktail was by far my favorite yet. Even more than Cocktail #7: The Cure, which I enjoy at least once a week.

But this savory cocktail is totally be worth the effort. The hardest part is the red bell pepper reduction, but once you make a batch, it’ll keep for up to 2 weeks.

Now the original recipe called for all organic ingredients, even the bloody gin! It’s probably why it’s called “Father, Son & Holy Ghost”: being all natural, all pure all innocent to pesticide.

Non-organic ingredients for our Holy cocktail

But practically trumped dogmatic adherence to recipes and we went bad ass and shopped non-organic, everyday-people groceries and gin. And even without a prayer, the cocktail turned out awesome, Holy-Moses-Mary-mother-of-God delicious.

Non-organic red peppers and David Mellor kitchen knife


Adam Stemmler’s Father, Son & Holy Ghost
Serves 1

Ingredients

  • 1-1/2 ounce Tanqueray gin
  • 3/4 ounce lemon juice
  • 3/4 ounce red bell pepper reduction
  • 1 ounce chopped organic celery
  • Chopped celery. In case you weren't sure

  • 2 large sprigs basil
  • 1 cocktail onion
  • Cracked black pepper

Directions

To make the red bell pepper reduction:

  1. Add 4 ounces of finely chopped red bell pepper to 6 ounces of water and 6 ounces of organic agave nectar.
  2. Simmer on low heat for 10 minutes, then let it sit for another 20 minutes.
  3. Simmering the water, agave nectar, and red bell peppers

  4. Strain. Store for up to two weeks.

Rosle Kitchen Strainer with fine mesh used to strain the red pepper reduction


Red bell pepper reduction measured out in the Match Pewter jigger

To make the cocktail:

  1. Muddle celery, 1 cocktail onion, and 1 basil sprig in a bowl. We use our cocktail tool-kit must-haves: Rosle fruit muddle/caipirinha pestle in long
  2. Celery, basil, and cocktail onion before muddling

  3. Fill shaker (we used our trusty Rosle cocktail shaker) with ice and muddled vegetables.

    Ice in Rosle cocktail shaker

    Muddles celery mixture scraped into Rosle cocktail shaker using the Rosle Fruit Muddle/Caipirinha Pestle - long

  4. Add all liquid ingredients.
  5. Adding the lemon juice measured out in the Match Pewter Jigger

  6. Shake and strain into a coup.
  7. straining the cocktail using the Rosle cocktail shaker and into the Kosta Boda Limelight wine glass

  8. Garnish with a basil sprig and crack fresh black pepper on top if you want.

Kosta Boda Limelight Wine Glass with the Libeco Home Gent kitchen towels in red

JOIN US NEXT WEEK FOR THE START OF DS’s 1st FALL COCKTAIL SERIES!

Recipe adapted from Esquire.
Photographs by Nate Brescia.

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