At Washington D.C.’s A Rake’s Bar, Corey Polyoka made the switch from fresh citrus to verjus as a source of acidity in his cocktails as part of their mission to strictly spotlight regional ingredients. “We use [verjus] in drinks where we need to balance other components and want a softer, more blended aspect to the sour component,” explains Polyoka of his decision to incorporate a mint verjus in this fernet-based sour.
- 1 ounce fernet, preferably Baltimore Whiskey Co. Baltamaro
- 3/4 ounce mint verjus (see Editor's Note)
- 1/2 ounce honey
- 1/4 ounce hibiscus gin (see Editor's Note)
- 3 to 4 dashes julep mint tincture (see Editor's Note)
- Combine all ingredients in a mixing tin and shake with ice.
- Double strain into a chilled coupe or cocktail glass.
1 cup verjus
1/3 cup mint leaves (dried), or 2/3 cup fresh mint
In a covered container, combine all ingredients and let sit in the refrigerator for three days. Strain the mint leaves out and store in a sealable container. Will keep for 2 to 3 weeks.
1 ounce dried hibiscus
1 25.4-ounce bottle of gin, preferably Greenhat Gin
Add the hibiscus to the gin and let sit for 3 to 5 days in the refrigerator. Strain the hibiscus out and store in a sealable container. Will keep for 2 to 3 weeks.
Julep Mint Tincture:
2 tablespoons julep mint, dried
1 cup rye whiskey
Steep the julep mint in the rye for three days in the refrigerator. Strain the mint leaves out and store in a sealable container. Will keep for 2 to 3 weeks.