Carefully crafted using our very own verjus

RECIPES

Vinaigrette

INGREDIENTS

3 oz. extra virgin olive oil

1½ oz. verjus

½ teaspoon Dijon mustard

Salt and pepper to taste

METHOD

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

INGREDIENTS

1 oz. bourbon

¼ oz. verjus

¼ oz. sweet vermouth

1 Maraschino cherry

METHOD

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

INGREDIENTS

½ oz. gin

½ oz. vodka

¼ oz. verjus

splash of dry vermouth

1 frozen grape

METHOD

Shake on ice

Serve with a frozen grape

Verjus Spritzer

INGREDIENTS

4 oz. verjus

8 oz. sparkling water

METHOD

Portobello Fricassée

INGREDIENTS

3 large Portobello mushrooms

3 oz. extra virgin olive oil

1½ oz. Revalation verjus

Salt and pepper to taste

METHOD

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