Edible San Diego Issue 50 10th Anniversary Cookbook

| SIPS
Vintage barware
from Collins & Coupe
Sips
Rosemary Negroni
SERVES 1
ROSEMARY-INFUSED GIN
3 10-inch fresh stalks rosemary
1 750-ml bottle Tanqueray 10 gin
FOR COCKTAIL
¼ segment blood orange
¾ ounce Campari
1 ounce Carpano Antica
vermouth
1¼ ounces rosemary-infused gin
Make infused gin: Knead rosemary
with hands and place into
the bottle of gin. Recap bottle
and spin a few times. Infuse for
4 days at room temperature.
Strain out rosemary.
Squeeze orange into mixing
glass and set orange in chilled
cocktail glass. Add liquors to
mixing glass and shake with
ice. Strain into chilled glass.
Recipe by Frankie Thaheld of
Snake Oil Cocktail Co. was
featured in issue no. 23,
Winter 2013
The Balboa
SERVES 1
This cocktail is R&D Bitters’
variation of a whiskey sour
featuring sarsaparilla bitters
and locally produced Henebery
whiskey.
2 ounces Henebery whiskey
¾ ounce fresh lemon juice
¾ ounce clover honey (R&D
dilutes their honey first: 3 parts
honey to 1 part water)
OLIVIA HAYO
3–4 dashes R&D sarsaparilla
bitters
Lemon twist, for garnish
Gather all the cocktail ingredients
in a shaker; add ice, shake
vigorously, then pour into a rocks
glass. Garnish with a lemon twist.
Recipe by Ryan Andrews of R&D
Bitters was featured in issue no.
31, September–October 2015
Sunday Gin Gimlet
SERVES 1
This zesty and refreshing cocktail
is one of Laura Johnson’s favorite
ways to enjoy You & Yours
Sunday Gin.
MINT-HONEY SIMPLE SYRUP
¼ cup honey
¼ cup water
Large handful fresh mint
2 ounces You & Yours Sunday gin
1 ounce fresh lime juice
1 ounce mint-honey simple syrup
Make simple syrup: In a saucepan,
stir honey and water over
medium heat until honey is dissolved.
Remove from heat and
add fresh mint; let steep for
1 hour. Strain and store in a
sealed container in the fridge for
up to 1 month.
Shake gin, lime juice, and simple
syrup with ice for 10 to 15 seconds.
Strain and pour over ice.
Garnish with a sprig of mint.
Recipe by Laura Johnson of
You & Yours Distilling Co.
was featured in issue no. 43,
September–October 2017
10 ediblesandiego.com
NOV-DEC 2018 | edible SAN DIEGO 11