If you don’t know David Lebovitz, now is the time to check him out. He’s a Chez Panisse alumni and his accolades are numerous and impressive (for example: Named Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle).
He’s written a number of cookbooks, and though his credentials are intimidating, his recipes and style of cooking are not. In his words:
“I use basic, honest ingredients; fresh fruit, good quality chocolate, real vanilla, and pure butter. I don’t believe that baking (or cooking) should be out of reach to people and strive to share recipes that are do-able for a majority of cooks and home bakers.”
In 2006 he packed up and moved to Paris, where he’s been doing his thing and writing yet another cookbook called My Paris Kitchen. As fellow Americans abroad, his observations on life and food are not only insightful, but often witty and hilarious.
Anyway, his blog is also really impressive, and though being a pastry chef, he clearly loves cocktails too, and I was pumped to find this recipe for a Chin Up.
We’re building a distillery here in Barcelona and have been playing with barrel aging our gins, so when I read this recipe, I simply had to try it 🙂
- 2 slices of cucumber
- Tiny pinch of kosher or sea salt
- 60 ml (2 oz) Corpen Barrel Aged gin
- 15 ml (1/2 oz) Cynar
- 15 ml (1/2 oz) dry white vermouth (we used Murcarols)
- Muddle one slice of cucumber with the salt in a mixing glass.
- Add the gin, Cynar and vermouth, and fill the mixing glass full of ice. Stir until cold.
- Strain into a chilled stemmed cocktail glass and float a VERY thin slice of cucumber slice on top (too thick and it will sink).
- Drink and enjoy!