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

How to do it:

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.