Verjus is the juice of unripened grapes. It is often used in salad dressings but bartenders are also using it in place of citrus juice in cocktails as it has a good level of acidity.
The below recipes use verjus as a citrus replacement.
* Based on a Julep, which derives its name from the Persian word Golâb, meaning “Rose Water.”
10-12 Mint leaves
.5 oz Verjus blanc
1.25 oz Zubrowka Vodka
.25 Ketel Vodka
.5 oz Clarified Strawberry juice
.25 oz Clarified Tomato juice
Scant .5 oz Vanilla-Rooibos-Honey syrup
Muddle Mint and Verjus in a Stemmed Julep glass, Add the other ingredients and stir briefly without ice, Fill with Crushed Ice, then “Push-Stir” to incorporate ingredients (while pushing all of the Mint leaves to the bottom of the tin), Insert a 7.5” Metal Straw, Top with “High & Dry” Crushed Ice, Garnish with:
2 Mint Sprigs (placed next to the straw)
[Photo credit: Dennis Gobis]