The Real Streets of Cabbagetown
I posted a drink called Cabbagetown that was named for an area of Toronto, since the drink itself was a Toronto riff. Many people commenting on the drink were expecting actual cabbage in the drink, which made me really happy to know that people think I am bold (?crazy) enough to try such a thing. I mean, it would be on-brand given my love for food-inspired, often savory-leaning concoctions. Yeah, you see where this is going-- I had to do it.
Not everyone loves cabbage. There are a lot of stinky sulfur compounds that certainly would not make for an enjoyable drink. The trick/process I used to infuse cabbage into gin is based off the Cocktail Wizard himself, Dave Arnold (@cookingissues) from his book, Liquid Intelligence. I posted the process I used on my website if you're interested (link in bio). Say what you will about the flavor (though I firmly abide by the "don't knock it 'till you try it" policy), but the color is stunning!
The drink itself is a savory-leaning martini, with a split base of cabbage-infused gin, an unaged aquavit, and vodka. Add in some celery bitters (yes, I'm all about those lately) and some dry vermouth and we're there! I used a potato-based vodka so it's just a couple ingredients shy of a pot roast. Don't tempt me. In all seriousness, I loved this drink. It was deliciously savory with plenty of pepper and vegetal notes. There was no doubt it contained cabbage, but it wasn't weird or smelly or off-putting (albeit, to my very adventurous palate). Any other brave souls out there going to give it a try? I know my friend @victors_victuals has a cabbage post planned already!
Recipe
0.75oz cabbage-infused gin
0.75oz vodka
0.5oz unaged aquavit (@nordenaquavit, gifted)
<0.75oz dry vermouth (@vermouthdolin)
5 drops celery bitters (@scrappysbitters, gifted)
Stir all ingredients with ice until chilled. Strain into chilled coupe or Nick & Nora, express and include lemon twist. Cheers!!
