When Alex Jump and Stuart Jensen opened The Peach Crease Club this past November, they didn’t expect the Fattoush cocktail to become a top-seller and evolve into their signature drink.
Named after the Middle Eastern salad that Alex and Stuart cook regularly at home, the Fattoush is a direct reflection of their culinary-inspired cocktail menu, which draws on their global travels. They also strive to bring prime seasonal produce into the bar.
For this freezer-style, vegetal gin Martini, they blend and strain tomatoes into tomato water, press cucumbers into fresh juice, and pickle red onions to create a brine with sharp acidity. The Fattoush is finished with a za’atar-infused olive oil and a labneh clarification that lends tang and richness.
The Fattoush
Ingredients
- 2 oz. Hendrick’s gin
- 1 oz. Lustau Dry Vermut
- 1 tsp. Pickled red onion brine
- ½ oz. Tomato water*
- 1 tsp. Cucumber juice
- ¼ tsp. Laurent Cazotte tomato liqueur
- 30 % Labneh by weight clarification
Instructions
- Combine all cocktail ingredients except labneh in a container and weigh the total in grams.
- Multiply that number by 0.3 to determine the amount of labneh needed.
- In a separate container, add the labneh, then whisk the cocktail mixture into it. Let rest at room temperature for 30 minutes.
- Strain through a cone filter until clear. Bottle and store in the freezer.
- Pour from freezer into a chilled V Martini glass. Garnish with a baby tomato, three drops of zaatar-infused olive oil, and a light spray of St. George Aqua Perfecta
Notes
For Tomato water: Blend ripe tomatoes until smooth, then strain through cheesecloth until clear.
Alex Jump and Stuart Jensen, co-owners of The Peach Crease Club in Denver, created this recipe.
Alex Jump and Stuart Jensen, co-owners of The Peach Crease Club in Denver, created this recipe.
