Garden to Glass: November 10th

On November 10th we held our first ever Garden to Glass event at the Fountainhead Bar in the SoFA market. Master forager, Ellen Zachos and our very own Cayce Hill, spent the day foraging throughout San Jose and right here at Veggielution for ingredients to craft some amazing cocktails and appetizers. The participants watched as Ellen crafted some of the most unique cocktails that we ever heard of. The highlight was most definitely learning how to slap your mint before you put it in your cocktail. Overall, the workshop was amazing, and we hope to host more, but we just need Ellen to live a little closer! Below are the recipes of the drinks that Ellen crafted. If you want to learn more about foraging in your own backyard, then check out Ellen's book here.

Pineapple Guava Pisco Punch
2 oz. pisco
3 oz. pineapple guava juice
1/4 oz. lime
2 oz. seltzer
1 sprig of mint

Combine the pisco and fruit juices in a cocktail shaker full of ice and shake for 30 seconds.

Strain into a rocks glass and top with 2 oz. seltzer. Spank your mint and add it to the glass. 

Sour Dock Margarita
2 oz. tequila blanca
1 oz. dock/lemon juice
1 oz. Cointreau
3/4 oz. simple syrup
pink peppercorn/salt blend
purslane for garnish 

To make the dock/lemon juice, place one cup of roughly chopped dock leaves in the bowl of a food processor with a few tablespoons of lemon juice. Process until the dock is finely chopped, then strain through a jelly bag to extract the green juice.

To make the spice blend for the rim, grind equal amounts pink peppercorns and salt in a spice grinder. Wet the rim of your rocks glass with lime juice, then dip it in the spice blend and set aside.

Combine the tequila, dock juice, Cointreau, and simple syrup in a cocktail shaker of ice and shake for 30 seconds. Pour into the rimmed rocks glass and garnish with a sprig of purslane.