#eco bartender

[theblackenedbrvnch]

For those of you who don't know, our very own Eco Bartender, Kyle Bullen, WENT TO AUSTRALIA!!!!11!!!! (See photos above - he took those. Credit: Kyle's Facebook). 

I know... right? 

But seriously, he's attending a meditation school there, and in the process is helping build out an addition to their building, along with managing their kitchen. Not too shabby. Of course, we're super proud of this new adventure in his life, even if we will miss his incredible cocktail prowess. I have his assurance that if/when he comes back to New York, the brvnch is high on his list of priorities. 

That said, if anyone knows of a great mixologist who likes working with organic liquors... holler!

[theblackenedbrvnch]

Lexington Punch

Somehow, Kyle always knows just what we need. For February, he smartly whipped up this concoction of pineapple-y sweetness to help balance out our heavy meal. This version was served with gin, but you could use any liguor (preferably organic, though!). All the ingredients in this cocktail were freshly juiced. 

ingredients

1 1/2 oz TRU Organic Gin

1 oz. pineapple juice

1/2 oz. lemon

1/2 oz. dry vermouth

1/2 oz ginger and cardamom infused agave simple syrup

^ for the agave syrup

Fresh ginger

Dried cardamom pods

Light agave

Water

instrux

Make the syrup by blending water with the ginger and cardamom. Then add to the light agave at a one-to-one ratio.

Combine all the ingredients in a cocktail shaker with ice. Shake and strain contents into a glass over fresh ice.

Garnish with a lemon twist or a fresh piece of pineapple.

CREDIT: Kyle Bullen, the Eco-Bartender

*Note: When possible use a juicer to extract the juice from a fresh pineapple (one pineapple makes a little less than a quart of juice). If a juicer is not accessible then a bottle of organic pineapple juice will also work.