The Farmers Market

Amy Stewart
Ingredients
  • 1.5 oz vodka (Try Glacier Potato Vodka from Idaho)
  • 2-3 'Mexican Sour Gherkin' cucumbers
  • 1-2 stalks 'Red Venture' celery
  • 2-3 sprigs cilantro
  • 2-3 slices small spicy or mild peppers
  • 6 cherry tomatoes or 1-2 slices large tomato
  • Dash of Worcestershire sauce (try Annie's for a vegetarian version)
  • 3-4 oz Q or Fever Tree tonic water
Procedure

Reserve a celery stalk, cherry tomato, or cucumber for garnish. Combine all ingredients excep the tonic water in a cocktail shaker and gently crush the vegetables and herbs, making sure to release the tomato juice. Shake with ice and strain into a tumbler filled with ice. Top with tonic water and add garnish.

Here's a video about the Farmers Market cocktail:
 

Reprinted with permission from The Drunken Botanist, by Amy Stewart.

  • The road to Samarkand

    The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.