After his friend and fellow bartender Paul McGee of the Whistler, a vegan, was challenged with beef stock, Sterling Field of Sable Kitchen & Bar, who’s not a vegetarian, decided to go the opposite route and make an all-organic vegan cocktail incorporating his challenge ingredient, nutritional yeast, deactivated yeast that can be used as a diet supplement(it’s popular with vegans for its somewhat cheesy flavor). He has high praise for J.K.’s Scrumpy hard cider, which is made in Michigan.
Hippie in Gucci Sweatpants
1.5 oz Del Maguey Chichicapa mezcal
¾ oz J.K.’s Scrumpy Farmhouse Organic hard cider
¾ oz nutritional yeast cane syrup*
¾ oz fresh lemon juice from organic lemons
Combine the lemon juice, syrup, mezcal, and hard cider in a mixing glass, add ice, and shake. Strain into a Collins glass with ice and garnish with a sprig of mint.
*Nutritional yeast cane syrup:
100 ml sugar
100 ml water
5 g nutritional yeast
Bring to a low simmer, stirring often. Remove from heat and let cool.
Field has challenged Clint Rogers of Henri with fenugreek. —Kate Schmidt