This week I partnered with Zubrowka and created a drink to highlight its unique flavors. This Polish spirit has been continuously distilled from rye-based vodka for centuries, and what makes it even more interesting is its infusion with Bison grass, or Zubrowka, which is a type of vanilla grass grown in remote areas of Poland. On the palate it is deliciously complex with notes of freshly cut grass, vanilla and almond notes. To further amplify this spirit’s uniqueness, I’m pairing it with a splash of anise-flavored liquor, cucumber, tender herbs, celery bitters and lemon, and to me it’s like drinking a Spring Garden. Green, herbal, complex and refreshingly tart, The Verdant Garden is my kind of cocktail. I hope you enjoy it!
To make this springy green cocktail called The Verdant Garden, muddle cucumber and tender herbs like basil, mint, celery leaves, or Italian parsley with simple syrup in a shaker, then add ZU Bison Grass Vodka, Pernod, celery bitters, ice, lemon juice and shake well, then strain and serve it up.
- 1 small Turkish cucumber, sliced into ¼ inch slices (about ½ cup)
- handful tender herbs, torn (basil, Italian parsley, celery leaves, or mint or a mix)
- 1 ounce simple syrup (see note)
- 4 ounces of ZU Bison Grass Vodka
- ½ ounce Pernod or (Anise flavored liquor- see note)
- 1 ½ ounce fresh lemon or lime juice
- splash celery bitters ( optional)
- Garnish- 2 thin slices Turkish cucumber (use a veggie peeler) and violets
- Place cucumber and herbs in a shaker and muddle with the simple syrup.
- Add Vodka, Pernod, fresh lemon Juice and the celery bitters.
- Fill with ice and shake well.
- Strain through a fine mesh strainer into two chilled glasses. Serve up.
- Notes: Instead of Pernod, you could make a fennel bulb-infused (or seed-infused) simple syrup. Simple syrup = 1 part water to 1 part sugar, heated, stirred until dissolved, let cool. Alternatively, you could use one part honey to one part water, heated, stirred, cooled.