Talula’s Vesper cocktail. Photograph by Stephen Kent Johnson.
What the cornichon lacks in size it makes up for in flavor. And just as we are firm believers that these little wonders make any cheese and cured meat spread infinitely more enjoyable, they can do the same for your cocktail. Here, three ideas for cornichons beyond the plate.
Talula’s Vesper
Bartender Vena Edmonds from Talula’s Daily in Philadelphia conjured this cocktail (pictured above) to be part aperitif, part amuse bouche.
Make a beautiful clean Vesper with ½ oz Lillet Blanc, 3 oz gin, and 1 oz vodka. Stir and strain with citrus rind then pour into a coupe glass. Garnish with a long adorable skewer of cornichons and a cube of salami and hard cheese.
The Can Can
Tobin Shea, the bar director at Redbird in L.A., made use of cornichon juice in this bright blend.
Combine 1 oz cornichon juice, ¾ oz lime juice, ¾ oz cucumber syrup*, ¾ oz Manzanilla sherry, and ¾ oz aquavit in a shaker. Shake until chilled. Strain into a chilled cocktail glass.
*Cut up one cucumber into a small dice. Place in a blender, and blend on high until it becomes a liquid. Fine strain, and add equal parts sugar.
The Debbie Gibson
Lead bartender at New York’s Yves restaurant, Aaron Blakely, used a twist on the traditional pickle brine for this brilliantly-named drink.
Shake 2 oz botanist gin, 1 oz Maille cornichon and caramelized onion brine, ¾ oz Dolin dry vermouth and a pinch of salt with ice until chilled. Strain and serve.
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