Local Wine Co's Blog


What is Verjus and Some Winter Cocktails by cdbakunas
January 17, 2013, 2:19 pm
Filed under: Food and Drink, Making Cocktails | Tags: , , ,

Verjus in Winter

And a few cocktails

 

Verjus, or sometimes spelled Verjuice comes from Old French “jus verte” or green juice. Green was not a denotation of color but rather a reference to young fruit that still maintained high acidity while harvested under-ripe. In the Middle Ages (500 A.D. – 1400 A.D.) verjus was often used to enhance flavors in stews, condiments and sauces. Most modern cooks now use lemon or lime for lively tartness. Interestingly lemon trees were not introduced to Northern Europe until 1000 A.D. when the Mores brought lemons to Sicily. By the end of the 15th century we see the first cultivated lemon orchard in Genoa and it was “down-hill” for verjus. Lemons, being perfect portable little darlings usurped the quotidian use of verjus which is unfortunate because verjus has a few distinct qualities that, for certain functions, far exceed the tartiness of a lemon. Verjus is not quite as acidic as a lemon (see chart below) and offers a wider range of flavors that can complement beverages and dishes without overwhelming. And because verjus’ type of acidity is tartaric as opposed to citric in lemons, it has an inherent balance to wine and food that citric acids typically overwhelm. Cocktails with verjus have the pleasing uplift that acid from lemons or limes offer and yet can create more aromatic complexity and subtlety. We have a few of our favorites from our test kitchen below for winter cocktails.

 

Please grab a bottle of Bonny Doon’s Verjus as soon as you can and send us your recipes and comments.

 

 

Chart A. pH 0 – 14 (7 neutral measurement between acid and alkaline)

Lemon pH 2.2 – 2.4

Bonny Doon Verjus de Cigare 2.92

Milk pH approximately 6.7

Average red wine will range between 3.65 – 3.8 pH.

 

 

Cocktails:

Sweeter:
1:1 Henry du Yore’s Bourbon: Bonny Doon Verjus
Orange bitters
Splash of Aperol
Stir till very chilled and serve up, garnish with a burnt orange rind

 

Savory
2:1 Bonny Doon Verjus : Fidencio Classico Mezcal
1 bar spoon of Royal Rose 3 Chiles Simple Syrup
Dash of Jerry Thomas Bitters
Stir and serve up in a coupe glass

 

Dry
1:1 Bonny Doon Verjus : Tub 80 proof Gin
Tenneyson Absinthe rinse
Mint leaf garnish (or tarragon)
Stir till very chilled, serve up in a rocks glass.

 

1:1 Tub 80 proof Gin : Bonny Doon Verjus
1/2 oz Cynar
Orange bitters
Stir till very chilled, serve up in a rocks glass

Local Spirit Bottles Blog Verjus

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1 Comment so far
Leave a comment

My favourite way to use verjuice in winter – besides in salad dressings, for sauces etc. – is the “Hot verjuice” as described in this recipe: http://www.weingut-fuchs.de/verjuice_recipes/hot-verjuice.php . It is very pleasant for sour and aching throats and if you feel like having a delicious hot drink.

Comment by Hildegard Fuchs




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