Carefully crafted using our very own verjus

RECIPES

Nina (non-alcoholic champagne cocktail)

INGREDIENTS

⅓ cup verjus

⅓ cup club soda

¼ tsp Angostura bitters

dash of lemon juice

sugar cube

METHOD

Muddle bitters, sugar, and lemon

Top with verjus and club soda

Recipe by Nina Moiseiwitsch

Reva-Rita (Modified Margarita)

INGREDIENTS

2 parts verjus

1 part tequila

½ part Cointreau

Dash of lime juice

METHOD

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

INGREDIENTS

2 parts verjus

1 part gin

Grapefruit seltzer

Thyme

METHOD

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

INGREDIENTS

3 cups fresh figs

1 cup verjus

½ cup honey

METHOD

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

INGREDIENTS

3 oz. extra virgin olive oil

1½ oz. verjus

½ tsp. 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