Drift Seafood and Raw Bar in Rehoboth Shares Two Recipes that Will Have You Going Back for Seconds
Created by Ben Winiarczyk, Drift Seafood and Raw Bar
Lavender Dreams
Ingredients
2 oz Empress Gin
1 oz Domaine De Canton ginger liqueur
½ oz fresh lemon juice
½ oz Lavender Simple Syrup
Lavender Simple Syrup
1 cup water
1 cup granulated sugar
¼ cup dried lavender flower buds
Instructions
Bring water to a low boil. Stir in sugar and lavender until sugar is dissolved. Remove from heat and allow to cool. Strain.
Shake all ingredients with ice and strain into martini glass. Garnish with lemon slice and a few sprigs of lavender.
Rose Water & Black Pepper Pavlov
Created by Chef Tom Wiswell,
Drift Seafood and Raw Bar
*Begin this recipe by preparing your favorite pavlova.
Black Pepper Macerated Strawberries
2 pints strawberries, tops removed and sliced thin
3 cups sugar
1 Tbsp black pepper, ground
1 cup mint leaves, loosely packed
Instructions
Mix all ingredients together in a bowl, cover and allow to sit at room temperature for 3-4 hours. Refrigerate overnight. The next day, transfer to an airtight container
Mint Whipped Cream
2 cups heavy whipping cream
¼ cup 10x powdered sugar
1 Tbsp mint syrup (simple syrup infused with mint leaves and stems)
To assemble
Plate a spoonful of the Meyer lemon curd in the center of a bowl. Spread into an even circle
Place the pavlova on top. Drizzle a few of the strawberries on and around the pavlova, making sure to fill the bowl with plenty of the syrup. Place a quenelle of the mint whipped cream on top. Garnish with mint leaves and serve. CS