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Behind the Beverage: The Fattoush at The Peach Crease Club in Denver

When Alex Jump and Stuart Jensen opened The Peach Crease Club this past November, they didn’t expect the Fattoush cocktail to become a top-seller and evolve into their signature drink.

Named after the Middle Eastern salad that Alex and Stuart cook regularly at home, the Fattoush is a direct reflection of their culinary-inspired cocktail menu, which draws on their global travels. They also strive to bring prime seasonal produce into the bar.

For this freezer-style, vegetal gin Martini, they blend and strain tomatoes into tomato water, press cucumbers into fresh juice, and pickle red onions to create a brine with sharp acidity. The Fattoush is finished with a za’atar-infused olive oil and a labneh clarification that lends tang and richness.

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The Fattoush

Ingredients

2 oz. Hendrick’s gin1 oz. Lustau Dry Vermut1 tsp. Pickled red onion brine½ oz. Tomato water*1 tsp. Cucumber juice¼ tsp. Laurent Cazotte tomato liqueur30 % Labneh by weight clarification

Instructions

Combine all cocktail ingredients except labneh in a container and weigh the total in grams.
Multiply that number by 0.3 to determine the amount of labneh needed.
In a separate container, add the labneh, then whisk the cocktail mixture into it. Let rest at room temperature for 30 minutes.
Strain through a cone filter until clear. Bottle and store in the freezer.
Pour from freezer into a chilled V Martini glass. Garnish with a baby tomato, three drops of zaatar-infused olive oil, and a light spray of St. George Aqua Perfecta

Notes

For Tomato water: Blend ripe tomatoes until smooth, then strain through cheesecloth until clear.
Alex Jump and Stuart Jensen, co-owners of The Peach Crease Club in Denver, created this recipe.

The post Behind the Beverage: The Fattoush at The Peach Crease Club in Denver appeared first on Beverage Information Group.

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