Colonel Mustard in the Library with a Dagger

V Street Restaurant


1 ounce Cocchi Americano

1 ounce London dry gin, Beefeater preferred

1/2 ounce lemon juice

1 ounce mustard syrup

1/2 ounce orange liqueur, Cointreau preferred

Pickle, for garnish


Pour all ingredients except the pickle into an empty cocktail shaker. Fill with ice, close shaker, and shake hard for 12 seconds. Double-strain into a Collins glass filled with fresh ice. Garnish with a pickle.

Prep: 5 minutes
Makes: 1 cocktail
From “V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking” (William Morrow, $27.99).

Mustard syrup

Prep: 5 minutes

Cook: 30 minutes

Makes: 1 1/2 cups

1/2 cup diced white onion
1/2 cup agave nectar
1/2 cup Dijon mustard
1/2 teaspoon caraway seeds
1/2 teaspoon turmeric
1 ounce sherry vinegar

1. Combine onions with 1/4 cup water in a medium saucepan over low heat; cook until onions become translucent, about 20 minutes.

2. Add remaining ingredients along with 1/3 cup water; simmer, 10 minutes.

3. Remove from heat, strain carefully, and allow liquid to cool fully before transferring to an airtight container. Store in the refrigerator for up to 1 week.