As befits a seasonal restaurant, Fish & Game in Hudson, New York, publishes a quarterly newsletter that highlights the ingredients, the people and the ideas that influence the cooking and drinking that goes on in within its walls. The just-issued fall newsletter features a look at the F&G farm in nearby Claverack, a profile of the baker whose bread baskets are often a highlight of any meal there, and some tanatalizing recipes, including this earthy mezcal-based cocktail, which makes for a tasty tipple in any season.
- 1 dab lemon drop chili*/honey purée (just dip the end of a bar spoon to pick up a bit)
- 1 bar spoon honey syrup (1:1 honey and water)
- 3/4 ounce fennel whey
- 1 ounce husk cherry juice
- 1 1/2 ounces Vida Mezcal
- 2 dashes fennel bitters
*Lemon drop chili paste is easily made by stemming, seeding and weighing a quantity of chilies. Steam them for half an hour at 212˚F, then purée in a blender with proportionate weights of the other ingredients, using the ratio of 32 ounces chilies: 8 ounces honey: 16 ounces cider vinegar: 1 tablespoon salt. Put in jars and freeze.
- Combine all ingredients and stir with ice.
- Strain into a rocks glass with a 2 x 2” ice cube and garnish the top of the cube with fresh calendula petals.
Jori’s fennel bitters are available from Lady Jayne’s Alchemy.
Try out these mezcal-based cocktails on Food Republic: