While farm to table cuisine is still the exception rather than the norm in New York City, one thing is for certain: New Yorkers are increasingly concerned about the origins of the food that goes onto their plates, what goes into the production, and how it is grown. Few can argue that what we drink is as important as what we eat. Wine producers have been moving towards more biodynamic and sustainable methods of wine making, in an effort to enhance the quality of their wines, while preserving the environment. This comes as no surprise given the important complementary relationship between food and wine, and for that matter, cocktails.
There are many similarities between creating a dish and crafting a cocktail. Both involve recipes that include ingredients, measurements and instructions for preparation. They both also contain a base ingredient (or ingredients), followed by the addition of elements that provide zesty, sweet, savory, spicy or tart flavors that combine to produce harmonious results that are not overpowering. Combine all the ingredients to create the final product. Top it all off with a garnish.
(photo credit: Ethan Covey, @ecoveyphoto)
The folks at this year’s Secret Summer debuted a series of whiskey, tequila, bourbon, and vodka cocktails, with organic and sustainable ingredients and edible garnishes, courtesy of the Farm One hydroponic garden located inside the Institute of Culinary Education in downtown Manhattan. The event took place at the The Foundry, a bi-level event space in Long Island City. The expansive space, complete with a foliage-filled, cobblestone garden and century old stone walls, could not have been a better choice of venue to showcase some creative and tasty, organically inspired tipples on a warm and sunny August afternoon.
Try out these mixologist worthy concoctions!
CHURCHILL DOWNS (photo credit: Ethan Covey, @ecoveyphoto)
2.0 oz Woodford Reserve Bourbon
2 Dashes House-Infused Bergamot Bitters
1 Sprig Green Market Peppermint
1 Leaf Farm One Purple Ruffles Basil
Stir to combine, and top with peppermint and basil.
1.0 oz Market Beetroot Juice
3/4 oz House-Infused Allspice Falernum
1 Leaf ‘Farm One’ Red-Veined Sorrel