My first article for NPR’s “Kitchen Window” is running today. It’s called “Relishing the Radish,” and if that’s how you found your way here – welcome!
Of course I couldn’t help slipping in a cocktail recipe. Originally, I had planned to use Scott Beattie’s super-pretty Gin Kimchi cocktail recipe, which features a zingy pickled daikon, but frankly it was just too darn complicated. So then I started casting about for different ways to use radishes in cocktails, each time coming back to daikon. I sifted through sake, citron vodka, ginger beer, fresh ginger, and pickled ginger before settling on gin and ginger liqueur, with fresh, un-pickled daikon.
To be honest, the fresh daikon flavor is a little too subtle in the drink for my taste. but I figured that for most folks without Teflon tastebuds, the flavor should be just about right. If you try it, I’d love to hear what you think!
Gin is flash-infused with green tea to create this subtle sipper, which melds with earthy daikon and piquant ginger flavors. Taste the daikon first for pungency; if the radish is very mild, use an extra couple of slices.
Makes 1 cocktail
1 green tea bag
2 ounces gin
3-5 pieces of daikon radish, peeled and sliced thin
1 ½ ounces Domaine de Canton ginger liqueur
¾ ounce fresh lemon juice
1 mint sprig, for garnish
Immerse tea bag in hot water for 10 seconds, then remove it and immerse it in the gin. Allow to steep for five minutes. Remove tea bag before proceeding to next steps.
Use a muddler or the back of a spoon to crush the pieces of daikon at the bottom of a cocktail shaker. Add tea-infused gin, ginger liqueur, lemon juice, and ice. Shake vigorously and strain into a martini glass. Garnish with mint sprig.