Obedient Ingredients

A place to put cooking ideas to the test.


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Vegetable Infused Pimm’s Cocktail

All it takes is one random comment.

I read about cocktails often. I had a bottle of Pimm’s and was figuring out what to do with it. A Pimm’s Cup is just fine (Pimm’s, ginger beer/ale, with cucumbers and mint), but I wanted to do something different with it.

While reading about variations on the Pimm’s Cup, in the comment section of this particular post, I came across someone who said the following:

“So the best Pimms Cup I’ve ever had was in New Orleans at this super old bar that I can’t remember the name of. The bartender had been working there for like 15 years and we talked Pimms.¬†She infused her Pimms with cucumber, celery and carrots for 4 weeks and mashed the veggies in then double strained the liquor. She used a good ginger ale, and if you were nice she would throw in a rosemary infused gin topper.

Without a doubt one of the best drinks I’ve ever had. Just wanted to throw in another idea of what you can do.” [Emphases added]

I knew I needed to try this! I couldn’t find any other recipe similar to this description on Google.

Below is this unnamed cocktail that I just made, and it is indeed amazing, like this commenter said. This is not my idea, but this my recipe.

IMG_6919 (2)

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Homemade Bitters

This summer’s project is homemade bitters.

The best way I’ve seen bitters described goes something like this: You can have all of these great ingredients and amazing flavor combinations in a cocktail, but the addition of bitters makes you come back for me.

I’m not sure where I read that, but I enjoy the sentiment and agree; bitters in a cocktail add a depth to the drinking experience that is enticing.

I made four bitters:

  • House bitters
  • Coffee-Pecan
  • Charred Cedar
  • Apple

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Everything is taken from this great book by Brad Thomas Parsons called Bitters: A Spirited History of a Classic Cure-All with Cocktails, Recipes and Formulas. Check it out.

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