Carefully crafted using our very own verjus
RECIPES
Nina (non-alcoholic champagne cocktail)
⅓ cup verjus
⅓ cup club soda
¼ tsp Angostura bitters
dash of lemon juice
sugar cube
Muddle bitters, sugar, and lemon
Top with verjus and club soda
Recipe by Nina Moiseiwitsch
Reva-Rita (Modified Margarita)
2 parts verjus
1 part tequila
½ part Cointreau
Dash of lime juice
Shake all ingredients together in a shaker with ice
Serve with a wedge of lime
OR Add ingredients into a blender with ice and blend for a slushie treat.
Recipe by Natasha Vos
Belgian 75
2 parts verjus
1 part gin
Grapefruit seltzer
Thyme
Fill a cocktail shaker with ice, verjus, and gin
Shake together
Top with grapefruit seltzer
Garnish with a sprig of thyme
Recipe by Natasha Vos
Gail’s Fig Jam
3 cups fresh figs
1 cup verjus
½ cup honey
Wash, cap, and cut figs into quarters
Combine all ingredients in a non-reactive saucepan, bring to a boil slowly. Turn heat down to low, and reduce until 2/3 of the liquid is absorbed into the figs
For a fine texture, puree in a food processor. For a coarse texture, leave as is
Taste the fig mixture. Add more honey for desired sweetness and a pinch of kosher salt for balance on the palate
Recipe by Gail Page from Caromont Farm
Vinaigrette
3 oz. extra virgin olive oil
1½ oz. verjus
½ tsp. Dijon mustard
Salt and pepper to taste
Combine verjus and mustard in a small jug, stir until mustard is mostly dissolved
Add olive oil, salt and pepper
Stir well and pour into a vinaigrette cruet
Shake vigorously until emulsified
Madhattan
1 oz. bourbon
¼ oz. verjus
¼ oz. sweet vermouth
1 Maraschino cherry
Fill a cocktail shaker with (crushed) ice
Add bourbon, verjus and vermouth
Stir gently for 30 sec., just enough to cool, but not enough to dilute
Strain into a cooled Martini glass and serve with a cherry
Verjutini
½ oz. gin
½ oz. vodka
¼ oz. verjus
splash of dry vermouth
1 frozen grape
Shake on ice
Serve with a frozen grape
Verjus Spritzer
4 oz. verjus
8 oz. sparkling water
Portobello Fricassée
3 large Portobello mushrooms
3 oz. extra virgin olive oil
1½ oz. Revalation verjus
Salt and pepper to taste
Cut mushrooms into ½” strips
Warm olive oil over low heat for 30 seconds
Add mushroom strips and heat until juice startsto flow (4-5 minutes)
Add verjus, salt and pepper
Continue to heat until mushrooms are cooked then bring to a gentle boil and serve immediately