Ingredients for the Breeders' Cup Cocktail
- ¾ ounce fresh lime juice
- ¾ ounce agave syrup
- 3 cucumber rounds 1/8 inch thick, more for garnish
- 1 barspoon beet horseradish
- 2 ounces Caprock gin
- Pinch of Hepp’s Salt. Co. Applewood smoked sea salt for garnish
- Handful of borage flowers for garnish
- For Beet Horseradish: one 5 oz jar horseradish and ¼ cup fresh red beet juice
Ingredients for the Last Tango in Modena
- 4 strawberries
- 1 oz 25 year old traditional balsamic vinegar (Leonardo E. Roberto’s Gourmet Blends)
- 1 oz Hendrick’s Gin
- St-Germain Foam
- Slice of fresh strawberry for garnish
- For the St-Germain foam: 1 cup St-Germain and 1 cup egg whites
Ingredients for the Roquette
- ¾ ounce fresh lime juice
- ¾ oz agave syrup
- 1 cup wild arugula
- 2 oz Caprock Gin
- Wild radish flowers or micro arugula for garnish
Instructions for the Breeders' Cup:
In pint jar, combine horseradish and beet juice, set aside 1 hour. Can keep up to 3 days but best used day of.
In cocktail shaker, muddle lime juice, agave, cucumber, gin and ice. Shake, then strain into a rocks glass filled with ice. Garnish with the smoked salt, borage flowers, and cucumber slices.
Instructions for the Last Tango in Modena
In an iSi cream whipper combine the St-Germain and egg whites and seal.
Charge the canister with two N2O cartridges, shake and refrigerate overnight before using. Foam will keep in cream whipper for 1 week. *To make without cream whipper, shake vigorously in cocktail shaker without ice.
In cocktail shaker, muddle the strawberries and vinegar, then add gin and ice. Shake, then strain into a Quaffer glass without ice or a rocks glass filled with ice. Top with the St-Germain foam and garnish with Strawberry slice.
Instructions for the Roquette
In cocktail shaker, muddle lime juice, agave, arugula, then add gin and ice. Shake, then strain into rocks glass filled with ice and garnish with wild radish flowers or micro arugula.