The Ecto Shrub, an okra cocktail by Vie's Mike Page Credit: Andrea Bauer

Challenged with okra by Johnny Costello Jr. of GT Fish & Oyster, Vie bartender Mike Page adapted one of the techniques the restaurant and its chef, Paul Virant, are known for, pickling the vegetable to make a shrub, a vinegar-based syrup used since colonial times to preserve produce. The resulting cocktail is named after Ghostbusters, the 80s movie that brought us not just the Ectomobile but Ecto Cooler, a green Hi-C fruit punch named for the Ghostbusters’ mascot, Slimer.

Who’s Next:

Page has challenged Ronnie Higgins of Bangers & Lace and Bar DeVille with canned tuna: “Sorry Charlie!! Lol.”

(Recipe below slideshow.)

The Ecto Shrub

2 oz Knickerbocker gin

1 oz Combier Pamplemousse grapefruit liqueur

2 oz pureed okra aigre-doux*

10 sprigs mint

Dash of Fee Brothers mint bitters

Muddle mint in the bottom of a shaker. Add gin, Combier Pamplemousse, the pureed okra aigre-doux, and mint bitters. Add ice, cap, and shake. Strain into an ice-filled collins glass and garnish with mint and a half slice of lemon.

*Pickled Okra Aigre-Doux

½ c sugar

¼ c lemon juice

1½ c water

1½ c lemon-infused white balsamic vinegar

Bring to a boil and pour into a quart-size canning jar over sliced and peeled okra packed with quartered lemons.