One of the many pleasures of summer is the opportunity to discover new produce at a local farmer’s market. We certainly weren’t disappointed with this year’s farmers market in Doylestown, Pennsylvania, where we discovered the wonderful world of microgreens.
Microgreens are the little seedlings of many garden plants that are rich in essential nutrients that allow them to grow into adult plants. There are much data on the health benefits of consuming microgreens. Phyllis Hansen, owner and founder of Solrig Farm introduced us to her farm and microgreen culture. We’ve tried several—nasturtium, celery, and mustard microgreens—but our favorite are the cantaloupe microgreens. On its own, the cantaloupe has a delicious squash-like flavor that leaves the mouth with the sweetness of a melon. We’ve also discovered it’s a botanical that plays perfectly with gin.
We recommend using a London dry to accentuate the microgreen of your choice, but a more floral-rich gin can marry the different flavors. As always, experiment with different microgreens and gins to find your favorite flavor profile.
To make a cocktail using microgreens, we recommend shaking the microgreens in a cocktail shaker with ice to macerate the small plants and to release their subtle flavors. We do not recommend this technique with mature leaves, as they often contain bitter phenols that can pollute the drink. After adding gin to the macerated greens and ice, remember to stir the gin so you don’t destroy its rich botanicals. The end result is a refreshing, green cocktail that will leave you nostalgic for summer nights.
Small handful of microgreens
2 ½ oz gin of your choice
Fill half the cocktail shaker with ice and add the microgreens. Fill the rest of the shaker with ice and shake vigorously for 20 seconds. Add gin and stir for another 20 seconds. Double strain through a fine mesh and serve. Garnish with a sprig of a microgreen.