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Glass of peach liquid

Greenish

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Ingredients
  

Ginger Shrub

  • 1 piece fresh ginger  3-inch (7.5 cm)
  • 150 g superfine or granulated sugar
  • 5 oz filtered water
  • 5 oz cane vinegar

Simple Syrup

  • 250 g superfine or granulated sugar
  • 8 oz cold filtered water

White Sand NA Vermouth

  • 100 g superfine or granulated sugar
  • 8 oz coconut water
  • 8 oz nonalcoholic white wine like Muscat
  • 20 g canned lychee fruit rinsed and chopped
  • 12 g unsweetened coconut flakes toasted
  • 6 g dried lemon peels
  • 5 g fresh lemongrass chopped
  • 3.5 g citric acid
  • 2 g marshmallow root
  • 2 g whole dried apple rings
  • 2 g green cardamom pods smashed
  • 2 g dandelion root
  • 2 g American oak chips
  • 1 g tonka bean crushed
  • 2 g cinnamon stick (about 2 inches/5 cm)
  • 1 g kosher salt
  • ¼ oz cinchona bark tincture

Greenish

  • 4 slices cucumber
  • 2 cubes honeydew melon (1-inch/2.5 cm cubes)
  • 1½ oz White Sand NA Vermouth
  • ¾ oz Ginger Shrub
  • ¾ oz Simple Syrup
  • ½ oz fresh lime juice
  • 2 dashes celery bitters (like Bittered Sling Cascade Celery)
  • 2 oz cold filtered water
  • honeydew melon peel for garnish
  • bouquet of fresh cilantro for garnish
  • mint for garnish
  • basil for garnish

Instructions
 

Ginger Shrub

  • Set up a juicer. Chop the ginger into small pieces. Run the ginger through the juicer, then strain the juice. You should have about 3½ ounces (100 mL) juice. Add the juice to a blender, along with the sugar, water, and vinegar. Blend on medium until the sugar is dissolved. Strain the liquid through a mesh sieve into a sanitized bottle, label with the date, and store in the fridge for up to 10 days.

Simple Syrup

  • Add the sugar and the water to a nonreactive container and whisk until the sugar is dissolved. Store in a sanitized bottle, labeled with the date, in the fridge for up to 10 days.

Greenish

  • Place the cucumber and melon in a shaker and press with a muddler to break them up. Fill the shaker with ice and add the vermouth, shrub, syrup, lime juice, and bitters. Using some force, shake hard for 5 seconds. Using a small fine- mesh bar sieve to catch the loose ice chips, double strain into a carbonated drink maker (like the Drinkmate). Add the filtered water and follow the manufacturer’s instructions to carbonate. Gently release the pressure and pour into a chilled champagne flute. For the garnish, roll the melon peel around the bouquet of herbs and thread onto a cocktail pick and place across the top of the glass.