Isn’t that such a beautiful cocktail? It’s called Norbu Lingka or “Jeweled Park” (scroll down for the recipe). Ahhhhhh……I was back in Boston early this month and was so happy to once again get together with friend and Trade’s head bartender Tenzin Conechok Samdo to to shoot another one of his gorgeous cocktail creations at this fabulous, eclectic restaurant in downtown Boston which is spearheaded by James Beard award-winning Chef Jody Adams of Rialto fame. Tenzin was recently featured – and well-deserved – in a Zagat article noting the nine up-and-coming bartenders you need to know in Boston. You can find that article HERE. We started in right away on the cocktails (and wine for Lafe and I as well lol) with a Chamomile Tea Soaked Bulleit Rye Sazerac cocktail that Tenzin whipped up while we were perusing the lunch menu. Yikes and wow. Yes, I sipped this baby and I’m not much of a hard liquor drinker. Whee! But seriously, the levels of flavors were outstanding. I moved right on to ordering lunch before any more sips and decided upon the Summer Squash and Zucchini Panzanella with Herbs and Pecorino which of course was delicious. Then it was down to serious cocktail creating…..
Hello Boston……happy to be “home.”
Exterior of Trade and Tenzin and I……
Interior of Trade and a couple of happy customers…..
Cucumber Mojito – recipe follows and can also be found on the Trade website HERE….
Tenzin working his magic. Was pretty busy at 3 pm on a Wednesday lol…..
Love this checklist……ha!
This drink is a “farm to glass” creation…love the edible flowers, chervil, and figs for the garnish. The edible flowers are from Blue Heron Farm in Lincoln, MA.
Please check out my photography blog Stacey Siegal Photography for additional pictures from Boston including The Gregg Allman concert in Hyannis and another visit to Row 34. Had to go there again. Just had to.
- 1 slice apricot
- 2 slices fresh figs
- 3 leaves basil
- juice of 1 lemon
- 4 dashes ginseng peach bitters*
- 2 ounces Four Roses Bourbon soaked in Mem’s Russian Caravan tea
- ½-ounce green chartreuse
- ½-ounce pineapple juice
- edible flowers, fresh chevil, and figs for garnish
- Muddle the apricot, fig slices, and basil leaves.
- Add the remaining ingredients, shake, and double strain.
- Garnish with the edible flowers, chervil, and fig slice.
*Ginseng cooked with orange zest, agave nectar, and peaches
- 1½-ounces Privateer Silver Rum
- ¾-ounce St. Germain liqueur
- 1-ounce agave nectar
- ½-ounce fresh lime juice
- club soda
- 6 mint leaves
- 4 cucumber slices
- Muddle the fresh mint and cucumber inside the shaker.
- Add Privateer Silver Rum, St. Germain, agave, and ½ cup crushed ice.
- Shake vigorously for 15 seconds and strain into tall glass.
- Fill the rest of the glass with crushed ice and top off with club soda
- Garnish: Use a vegetable peeler and peel the cucumber one length (no skin) to make a ribbon. Wrap the ribbon around the inside top of the glass. Finish with a sprig of mint.