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Microgreens can be used as cocktail garnish to bring an unexpected kick of flavor as they come in different types, be it sweet, nutty or spicy. There are also several techniques you can try to infuse microgreens into cocktails to bring out more of their character.
In today’s menu we will be pairing:
Bloody Mary with Red Radish Microgreens for a peppery taste.
Spicy Margarita with Arugula Microgreens to enhance the spiciness.
Whisky Sour with Sunflower Microgreens that add a nutty taste.
Negroni with Cilantro Microgreens.
Piña Colada with Pea Shoots, which blend well with fruity flavours.
Strawberry mocktail with your favourite microgreens.
Bloody Mary
Ingredients
1 tin tomato cocktail juice
20g red radish microgreens – save a few for decoration
Dash or two of Tabasco
2 to 3 dashes of Worcester
Salt and pepper to taste
Instructions
Place the tinned tomato cocktail juice, Tabasco sauce, Worcestor sauce, salt and pepper along with the red radish microgreens in a food processor/blender and blend well.
Add the vodka after.
Pour into a glass and top with lots of ice.
Sprinkle the reserved red radish microgreens to decorate.
Spicy Margarita
Ingredients
1 tablespoon kosher salt, for rimming (optional)
1 medium lime
Ice
1/2 medium jalapeño pepper
60ml blanco tequila
30ml triple sec, such as Cointreau or Grand Marnier
Arugula Microgreens
Instructions
If you’d like a salt rim, pour 1 tablespoon kosher salt onto a small dish. Moisten the rim with a lime wedge. Invert the glass into the salt, turning it to coat the rim.
Fill the glass with ice. Juice 1 medium lime until you have 22,5ml. Cut 4 (around 0.6cm) thick rounds from 1/2 medium jalapeño.
Place the lime juice, 2 of the jalapeño rounds, 60ml blanco tequila, and 30ml triple sec in a cocktail shaker. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
Pour through a fine-mesh strainer into the glass. Garnish with the remaining 2 jalapeño rounds and sprinkle arugula microgreens.
Garnish: Angostura bitters and Sunflower microgreens
Instructions
Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker, and dry-shake for 30 seconds without ice.
Add ice and shake again for 15–20 seconds, until well-chilled.
Strain into a rocks glass over fresh ice, or into a coupe without ice.
Garnish with 3–4 drops of Angostura bitters and one or two sunflower microgreens.
Negroni
Ingredients
30ml gin
30ml Campari
30ml sweet vermouth
Garnish: orange peel and cilantro microgreens
Instructions
Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.
Strain into a rocks glass over a large ice cube.
Garnish with an orange peel and a couple of cilantro microgreens.
Piña Colada
Ingredients
Pineapple juice
Coconut cream (Coco Coconut Cream or Coco Lopez)
Light rum
Pea shoot microgreens
Instructions
Place all of the ingredients in a blender. Add some crushed ice and then blend until it’s well combined and slushy. Pea shoot microgreens are an excellent garnish for fruity cocktails or mocktails as they offer a sweet flavor. They should be added to cocktails before serving, as they are susceptible to oversaturation from liquid.
Strawberry Mocktail
Ingredients:
Strawberry
Basil leaves
Lemon juice
Microgreen Garnish
Instructions:
To make this refreshing drink, blend fresh strawberries, lemon juice, basil leaves, honey or agave nectar, and ice cubes. Pour into glasses over ice and top with your favorite microgreens.
Creative Ways of Decorating your Cocktails Using Microgreens
Do you think you are ready? Don’t forget about the presentation! Some people place the microgreens on top of ice cubes or freeze them for an eye-catching effect. Because it’s Halloween you can use ice cubes molds like ghost, pumpkin or skull shaped and fill them with juice and microgreens to add color and taste.
Be original, experiment and have fun! Happy Halloween!
