RYAN OSGOOD

Ray­monds, st. john’s

Canada’s 100 Best - - Cocktails -

METHOD

I use New­found­land Dis­tillery Sea­weed Gin, made at a new dis­tillery in Clarke’s Beach us­ing ju­niper, New­found­land sa­vory—prized for its dis­tinct flavour—and dulse. The Third Place tonic syrup is made here in St. John’s. The shrub is made for me by Ross Larkin, our chef de cui­sine, with rhubarb, which grows re­ally well here in New­found­land, and vine­gar. It’s a savoury cock­tail that can be made sweeter with more syrup added to taste. Com­BInE GIn, sHruB AnD tonIC In An ICE-fillED sHAkEr, AnD sHAkE wEll. StrAIn Into A roCks GlAss, ADD A DAsH oF vI­o­lEt-Ju­nIpEr BIt­tErs AnD GAr­nIsH wItH lE­mon tHymE or younG sEA GrEEns (sEA sAnD­wort, oys­tEr plAnt or sEA roCkEt) IF you CAn GEt tHEm.

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