Created when Eleven Madison Park re-opened after an extensive renovation, the Longfellow takes direct inspiration from Chef Daniel Humm, particularly the notion that one dish, or in this case one drink, can use multiple elements to reinforce a single idea. “The idea was to do, basically, a savory style Collins,” explains Nathan McCarley-O’Neill. To this end, horseradish-infused gin serves as the base, offering a slight heat that pairs with cardamom and complements small amounts of pear and apple brandy, all amplified with a few drops of saline solution. “The idea of using horseradish in it was to add something that paired very well with cardamom, to carry the length of the drink as long as possible,” explains McCarley-O’Neill.
- 1 1/2 ounces horseradish-infused gin, preferably Plymouth (see Editor's Note)
- 3/4 ounce Cocchi Americano
- 3/4 ounce lemon juice
- 1/2 ounce apple brandy, preferably St. George
- 1/2 ounce honey syrup (see Editor's Note)
- 1/4 ounce pear brandy, preferably Clear Creek
- 1/4 ounce cinnamon syrup (see Editor's Note)
- 4 drops saline solution (see Editor's Note)
- 4 dashes absinthe, preferably Pernod
- 2 cardamom pods
- soda water, to top
Garnish: daikon radish ribbon
- Combine all ingredients, except for the soda water, in a mixing tin and shake with ice.
- Strain into a highball glass with 3 standard ice cubes.
- Top with soda water.
- Garnish with a daikon radish ribbon.
150 grams freshly grated horseradish
1 litre gin, preferably Plymouth
Combine the gin and horseradish in a vacuum sealed bag and add to a water bath at 70 degrees celsius for 30 minutes. Pass the mixture through a chinois and bottle and refrigerate. Will keep for 4 weeks.
2 1/2 kilograms honey
1 1/4 grams warm filtered water
Combine the honey and warm filtered water, then pass through a chinois and bottle. Honey syrup will last up to 4 weeks.
500 grams caster sugar
500 grams water
2 cinnamon sticks
Break the cinnamon stick and allow to infuse in the water for 10 minutes then strain. Add the sugar until fully dissolved. Will keep refrigerated for up to 2 weeks.
100 grams water
20 grams salt
In a sealable bottle, combine the water and salt until dissolved.