Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

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CREAMY BERRETTA TEARDROP

Now a Berretta Teardrop isn’t really a real drink. A mixologist friend invented it for me one summer on my last day of shucking oysters in Portland, Maine. It’s basically a Bee’s Knees but with the addition of my favorite herb, fresh thyme. Regardless, it’s a drink now . . . and it’s delicious.

Add half an egg white (about a jigger), a half jigger of olive oil, and for this one I’m trying to up the lemon notes while still making sure the olive oil flavor is most pronounced, so I’m going with the lemon-infused oil from Butte View again, but any smooth and “grassy” olive oil would work just as well. Also add a half jigger of slightly warmed honey—not hot, since we’re not looking to cook the egg. Microwave for 10 second max; just to help the emulsion come together quicker. Shake. Add a jigger and a half (about 2 ounces) of a floral gin and a half jigger of fresh-squeezed lemon juice. Shake again. Pour contents into a cocktail shaker filled with ice. Add 4 sprigs of thyme. Shake vigorously. Double-strain into a coupe or highball glass. Garnish with sprigs of thyme.

Variation:

Instead of thyme, muddle some fennel, lose the lemon juice, and add a half jigger of Vermentino (or any crisp Italian white wine). Serve with a fennel frond.