At The Red Cat in New York City, radishes aren't just for shaving onto a salad: Bartender Michael Cecelski uses the spicy brassica to liven up a shaken gin-and-Cocchi Americano cocktail. He puts the root to work in two ways: thinly sliced as a garnish and macerated into the drink itself. Don't let the flirty pink color fool you—the radishes pack a peppery punch that will surprise you at first, but then draw you back for another sip.
Though Cecelski says the brightness of the shredded radishes is enough to let the vegetable shine, we add a touch of sugar when muddling to balance the taste for a cocktail that's simply radishing.
To learn more, read "BYO Pea."
Recipe adapted from Michael Cecelski, The Red Cat, New York City, NY
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
1 radish, shredded on a box grater, plus more thinly sliced for garnish
½ teaspoon sugar
2 ounces Dorothy Parker gin
1 ounce Cocchi Americano
¾ ounce grapefruit juice
¼ ounce lemon juice
2 dashes Peychaud's Bitters
In a cocktail shaker, muddle the grated radish with the sugar. Add the remaining ingredients and shake vigorously until chilled, then strain into a double rocks glass with a large ice cube. Garnish with thinly sliced radishes and serve.
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