Eamon Rockey of Betony in NYC believes that every great meal should begin with a refreshing aperitif.
In reflecting on the best of the spirituous-world (sake, fino sherry, lager, champagne, etc.), it has become clear to me that the key is in clean, crisp, bright flavor profiles that don’t neglect strength or body while remaining very “light on their feet.” Something aromatically intoxicating should also accompany the more substantial elements to engage one’s mind, nose, and stomach in anticipation of the sensations that will follow.
These characteristics are achieved by the arresting aroma and acidity of fresh bergamot juice, malty-toasted quinoa, and fresh green tarragon. They combine, with a gentle effervescence, to produce a harmonious aperitif that is complex, but nonetheless respectful of it successors.
- 1/2 cup fresh bergamot juice
- 2 cups Quinoa “Tea” (recipe follows)
- 4 whole sprigs tarragon
- Combine the ingredients in a soda siphon and charge with CO2.
- Dispense over crushed ice, garnish with fresh tarragon, and serve with a straw.
- 1/2 cup quinoa
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2 1/2 cups hot water
- Toast quinoa in a 350°F oven for 10 minutes.
- Boil hot hater in a pot.
- Add toasted quinoa to boiling water and remove from heat.
- Steep for 15 minutes and strain out solids.
- Dissolve sugar in warm liquid and then chill.