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.
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.