This bacon-infused bourbon cocktail was inspired by the Old Fashioned at PDT, a cocktail mecca in New York City’s East Village. I think the star-anise-infused cider syrup gives mine a nice complexity, and the fresh lemon juice sparks the dark, smoky flavors. I entered this drink as a contender on Food52, when the theme was "Your Best Pork and Apple Cider Recipe" and , although it didn't win, it was one of the week's editors' picks. (Probably because it really stood out against all the ((admittedly delicious-looking)) recipes for cider-braised pork shoulder.)
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Did you read Dana Goodyear's profile of inimitable LA food critic Jonathan Gold in the recent New Yorker? (If not, you can check out an excerpt here.) It makes reference to an article he wrote for the LA Times last March, touting a growing movement he dubbed "The New Cocktailians." He gives a shout-out to Sasha Petraske, whose cocktail bar on the Lower East Side, Milk & Honey, arguably kicked off the post-modern fetish for authentic drinks that may finally have driven the appletini from our midst. That’s where Sam Ross, the gentleman above, made a name for himself with fabulous concoctions that tweak classic cocktail combinations in clever and delicious ways. Like many of the new so-called mixologists, he appears to favor a steampunk-inflected look, with the requisite vest and curated facial hair. Don’t let that distract you. I recently sampled his Penicillin at Momofuku Ssam and it’ll cure whatever ails you.
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My apologies for the wordplay. I simply can't resist. The talented farmers up the road from us at River Brook Farm in Cochecton grow a few grapes and I was lucky enough to get my hands on some. These green beauties had the most amazing smell! I don't know which variety they are but they were bursting with fruity flavor, sweet and tart and juicy. I was beside myself trying to come up with a way of using them and I finally decided to make a syrupy juice that could be diluted with water. Of course, we ate quite a few of them as a snack and now that I've been clued in to the nutritional benefits of the seeds, I have taken to chewing them (not that bad) or simply swallowing them whole (less bother).
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My friend Bryan Thomson—a supremely gifted hair colorist AND an herbalist extraordinaire—has inspired me to delve deeper into the world of natural medicine. I began using this book about 10 years ago during an extremely stressful time of my life when my skin was bad and my hair was falling out, and I soon found myself making yellow dock poultices and steaming my face with dried strawberry leaves. Did it work? The short answer is "Yes." But, more to the point, I discovered a new way to approach my own health; one that let me be more in charge and that led to a deeper understanding of how to treat stress and other physical ailments with herbs and nutrition. This is not to say that I won't take a pill. But I like to avoid that and will first try many a remedy of my own devising, based on the ancient wisdom derived from nature. This tonic is a great example.
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The first year in my house upstate, I discovered big patches of a leafy green plant that smelled deliciously lemony. It popped up as soon as the earth warmed and couldn't be deterred. Turns out it's lemon balm (Melissa officinalis), a perennial herb in the mint family that is native to the Mediterranean. Mine grows into big bushes that have little white flowers by summer's end. These are full of nectar and attract the bees, and thus the genus name Melissa, which means "honey bee" in Greek.Lemon balm has long been used as a medicinal herb because of its antibacterial, antiviral and sedative properties. It is said to be effective against the herpes virus. A poultice made from the leaves can be applied to any sores or lesions. You can also rub the crushed leaves on your skin as a mosquito repellant. It is exceptionally high in antioxidants and also exhibits antithyrotropic activity, making it useful in treating hyperthyroidism. Amazing, no? Try simply steeping the leaves in hot water for a soothing tea. Or make this panna cotta, infused with a delicate lemony flavor.
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I love scented geraniums (pelargonium). Their sweetly spicy aroma makes me swoon and revives me all at once. (I wonder if this is why they were so popular with Victorian ladies?) There are so many different varieties—apple, lime, ginger, lemon, rose, frankincense—and they retain their smell all year long. The oil exuded by their leaves is said to repel mosquitoes and biting flies; it is also antibacterial and speeds the healing of cuts and burns. My friend Kenny wears it as his signature fragrance. A couple of drops on your pulse points and you smell great all day long. You can also use scented geraniums in cooking: to flavor sugar or simple syrups; to line the bottom of a cake pan before pouring in the batter; in vinegars and marinades; combined with lemon balm or mint for tea.
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I feel a soapbox moment coming on again. Sorry. But I just can't remain silent when it comes to soda because IT'S THE DEVIL. Why would you want to drink anything that falls under the category of "soft" drinks, anyway? Gross. Did you know that soda is not only worthless to your body, it actually causes actual harm?! I'm sure you've heard by now that soda consumption is linked to type 2 diabetes and obesity. The sugar it contains combines with bacteria in the mouth to form acid, and even the diet version contains carbolic acid—this means weakened enamel and more cavities! The phosphorous and caffeine contribute to osteoporosis. And I just read that soda consumption may be linked to chronic kidney disease, development of metabolic syndrome (a heart risk) and fatty liver, a chronic liver disease. YUCK! SPIT IT OUT! AND DON'T LET YOUR KIDS NEAR IT!
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I get a little overheated when I start proselytizing about green juice. (Sorry about the blurry photo, I'm still trying to figure all this out/coerce G into shooting for me.) I owe my conversion to Sally Kravich, an amazing nutritionist who practices in both L.A. and New York. Her book, "Vibrant Living" has set a lot of people on the path to radiant health. (It was my great friend and longtime hairstylist, Sarah Mills, who turned me on to Sally but she's a whole other story.) Among other things, Sally uses iridology to help with her assessment of your health, and it freaks me out every time. How can she look at my pupil and know that my neck hurts??
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I drank quite a few mojitos sitting at the bar of the Hotel Nacional in Havana, Cuba, while listening to a band of swoonworthy studs play my request of "Contigo en la Distancia" (one of my all-time favorite love songs), so I feel confident I can recognize what the authentic version of this classic cocktail tastes like. A muddler is a must for making it properly. This handy bar tool is used like a pestle to mash (aka muddle) fruits, herbs or spices in the bottom of a shaker or glass. This helps release and meld their flavors, the better to infuse your mojito (or caipirinha or mint julep). Knock one back this weekend in the company of your beloved and say hello—or ¡hola!—to summer.

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You should do more of it! I know, I know, it can be frightfully dull but a minimum of 8 glasses a day really does improve digestion and helps keep your skin radiant. Please stop buying those ridiculous plastic bottles of alleged spring water and either get a good filter or just drink tap water. I have Sigg aluminum bottles that I refill and they work great and last forever. We had our well-water tested (during the second coming of G's parasite invasion; thankfully, it tested negative for giardia) so we drink that knowing that it's not going to give us beaver fever (yes, we've already contracted that in India, thank you very much) or any other unwelcome visitors. To make your water a little more entertaining...
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