The Gypsy Wedding (please pardon the somewhat-outdated terminology) is a creative, mystical drink that shows off the massive talent of Death & Co’s Jillian Vose. The ingredients are a veritable grocery list of fruit and herb flavors, but it’s the fresh green grapes that really shine, offset by the enticing caraway flavor of aquavit.
At Death & Co, the drink is served with an optional rim of toasted fennel salt – just fennel seeds toasted for a minute or two, and then ground up and mixed with kosher salt. It’s a wonderful addition, but the drink is still lovely with a simple salt rim, or just served plain.
- 6 whole Green Grape
- 1½ parts Gin
- ½ part Aquavit
- ¼ part Falernum liqueur
- ¾ part Lime juice
- ½ part Grapefruit juice
- ½ part Honey syrup
If you’d like to make the toasted fennel salt rim, begin by tossing a pinch of fennel seeds into a small pan (without oil). Toast on medium heat for a minute or two, until they’re more pungent. Grind with a mortar and pestle, in a spice grinder, or under a heavy pan or a big can. Mix with an equal amount of kosher salt. Moisten the outer rim of a cocktail glass with a wedge of lime, and roll the glass in the toasted fennel salt.
To make the drink, first muddle the grapes in a shaker. Add the remaining ingredients and ice, and shake well. Double-strain through a fine mesh strainer into a cocktail or coupe glass (use the prepared glass, if you rimmed it earlier).
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- Death & Co: Modern Classic Cocktails by David Kaplan and Nick Fauchald