Challenged by Perennial Virant’s Erin Hayes with stinging nettles, a wild perennial used as a medicinal herb as well as in pastas, soups, and other dishes, Johnny Costello Jr. of GT Fish & Oyster paid a visit to local forager Dave Odd. Eaten raw, Costello says, the plant has “kind of an earthy, spinachy flavor,” but “it really does sting the inside of your mouth.” His cocktail, which he judged “totally quaffable,” employs it, defanged, in three forms: dried, blanched, and juiced.
The Forager
stinging nettles, blanched and put through a juicer 1 egg white ¾ oz stinging nettle syrup* 1½ oz La Diablada Pisco ½ oz Agwa de Bolivia coca-leaf herbal liqueur ½ oz Chartreuse ¾ oz Meyer lemon juice
Johnny Costello Jr. of GT Fish & Oyster makes the Forager
Challenged with stinging nettles, GT Fish & Oyster’s Johnny Costello Jr. whips up a variation on a pisco sour
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In the bottom of a coupe glass, pour about an eighth of an inch of the juiced stinging nettles. Combine the egg white, stinging nettle syrup, lemon juice, pisco, Agwa, and Chartreuse in a shaker. Cap and shake well, then add ice and shake some more. Strain into the coupe and, using a bar spoon, top the froth with a few more drops of the stinging nettle syrup, making a design with the spoon’s pick end.
