Dandelion Pickle Back
The dandelion. No other plant better represents the battle between the human desire for a perfect landscape and complete weedy chaos, says author Amy Zavatto. “Their craggy leaves and long-stemmed golden flowers shoot from the ground in complete defiance of suburban aesthetics.” In her book Forager’s Cocktails, she reminds us that this nuisance is delicious and when pickled, adds pizzazz to drinks.
1½ ounces bourbon
1 pickled dandelion or chive flower (recipe follows)
Pour the whiskey into a shot glass. Top with a pickled flower. Shoot the contents.
Pickled Dandelions or Chive Flowers
1 cup dandelion or chive flowers, gently rinsed and allowed to dry thoroughly
1 quart white wine vinegar
Add the clean, dry flowers to a quart-sized mason jar. Fill with vinegar. Place in a cool, dark place for 5 to 7 days. (Remember: forage only in areas that have not be sprayed for weeds.)
From Forager’s Cocktails by Amy Zavatto. Copyright © 2015 by Amy Zavatto. Reprinted by permission of Sterling Epicure New York, an imprint of Sterling Publishers.