Recipes
The Art of Artful CocktailsWould you believe us if we said ice—yes, ice—could power up your next cocktail into a gorgeous work art? Well, then let us introduce you to photographer, DJ and cocktail consultant Leslie Kirchhoff, who's built a business, Disco Cubes, doing exactly just that for everyone from Dior and Louis Vuitton to Moët & Chandon. She’s carved out a career with artisanal and handcrafted ice cubes and her book Disco Cube Cocktails, she teaches you how to get fancy with the frozen H2O in your very own home.
THE AL GREEN & LET'S STAY TOGETHER CUBES
For the Ice
Makes 4 cubes
Ingredients
4 sugar snap peas, nearly 3 inches long, so they fit snugly when placed diagonally into the clear cube mold, strings removed
4 large fresh mint leaves
2-inch clear cube mold
4 large fresh mint leaves
2-inch clear cube mold
Directions
Using a paring knife, carefully cut along the seam of the snap peas, just deep enough to separate the two sides. Open the pod slightly, keeping the peas attached to the pod and the other seam intact.
Place 1 mint leaf diagonally in each mold compartment and place 1 snap pea on top, making sure both are held firmly in place and the peas are slightly opened. Fill the mold with water and freeze until solid, about 30 hours.
Remove the cubes from the mold, polish them* and keep frozen until ready to use.
*Kirchhoff includes a how-to guide in Disco Cube Cocktails.
For the Cocktail
Serves 2
Ingredients
2 Let's Stay Together Cubes
3 oz Uncle Val's Peppered Gin
2 oz Snap Pea Syrup (see below)
1 oz freshly squeezed lemon juice
Pinch of sea salt
Soda water, for topping off
3 oz Uncle Val's Peppered Gin
2 oz Snap Pea Syrup (see below)
1 oz freshly squeezed lemon juice
Pinch of sea salt
Soda water, for topping off
Directions
Place 1 cube in each of the two double Old Fashioned glasses to temper for about 2 minutes.
In a cocktail shaker filled with plan ice, combine the gin, Snap Pea Syrup, lemon and lime juices and salt. Cover, shake for 15 seconds, then double strain the drink into the glasses. Top with a splash of soda water.
For Snap Pea Syrup
Makes about 1 Pint
Ingredients
1 c sugar
1 tsp pepperorms, coarsely cracked
1 c fresh mint leaves
2 c sugar snap peas, strings removed, roughly chopped
3/4 c arugula
1 tsp pepperorms, coarsely cracked
1 c fresh mint leaves
2 c sugar snap peas, strings removed, roughly chopped
3/4 c arugula
Directions
In a small saucepan over medium-high heat, combine the sugar, peppercorns and 1 cup of water, bring to a boil and stir until the sugar is dissolved. Remove from the heat, add the mint, cover and let steep for 30 minutes. Strain through a fine-mesh sieve into a heatproof bowl, discarding the solids.
In a blender, combine the snap peas, arugula and mint-pepper syrup. Purée until smooth. Strain through a fine-mesh sieve into a lidded glass jar. Cover and refrigerate for up to 1 week.
The Al Green
French 77 Punch
FRENCH 77 PUNCH & LEMON ICE BLOCK
For the Ice
Makes 1 block
Ingredients
8-inch glass or metal bowl
1 lemon, sliced into 6 wheels
6 lemon leaves (optional)
3 oz freshly squeezed lemon juice, strained
7-inch glass or metal bowl
1 lemon, sliced into 6 wheels
6 lemon leaves (optional)
3 oz freshly squeezed lemon juice, strained
7-inch glass or metal bowl
Directions
In the 8-inch bowl, layer the lemon slices and leaves, if using. Place the 7-inch bowl on top and put a weight inside it to keep the lemons in place.
In a large glass measuring cup, combine the lemon juice and 1 cup of water. Pour the mixture into the outer bowl containing the lemons. Top it off with more water until it reaches 1 inch below the edge of the bowl and freeze until solid, about 6 hours.
Remove from the freezer and let sit at room temperature for 10 minutes. Gently remove the smaller bowl. With the lemon ice block still in the larger bowl, add cold water to the bowl to fill it to just below the top edge. Place it back in the freeze for 6 hours more.
For the Cocktail
Serves 16
Ingredients
25 oz gin
12 oz elderflower liqueur, preferably St-Germain=
12 oz freshly squeezed lemon juice, strained
2 750 ml bottles Champagne, chilled
1 lemon ice block
Elderflowers or other edible white flowers, for garnish
12 oz elderflower liqueur, preferably St-Germain=
12 oz freshly squeezed lemon juice, strained
2 750 ml bottles Champagne, chilled
1 lemon ice block
Elderflowers or other edible white flowers, for garnish
Directions
In a medium or large punch bowl, combine the gin, elderflower liqueur and lemon juice. Stir well to mix. Refrigerate the bowl for at least 2 hours to chill the mixture.
When ready to serve, stir in the Champagne. Add the ice block and garnish with the elderflowers.
