Mike Ryan of Sable
Mike Ryan of Sable Credit: Andrea Bauer

To inaugurate our new drinks feature, Mike Sula gifted Sable head bartender Mike Ryan with a bunch of mustard garlic, the invasive plant he writes about in this week’s Omnivorous. Ryan devised a surprisingly palatable cocktail from the pernicious weed.

Plan 9

Creme de Moutard:

(1) Place 1 cup cleaned garlic mustard leaves into 1 cup pure grain alcohol. Let sit 18 hours, then strain and set aside.

(2) Chop 1 cup garlic mustard roots, cover with 1 cup water, and bring slowly to a simmer, but do not boil. Add 1 cup granulated sugar and stir to combine. Let cool one hour and strain.

(3) Combine the alcohol infusion with 1 cup 2 oz of the syrup. Let sit overnight to allow the flavors to marry.


1 oz Brugal white rum

¾ oz blanco tequila

½ oz creme de moutard

2 dashes orange bitters

3 garlic mustard leaves, muddled

Stir. Strain. Serve garnished with a floating garlic mustard leaf.

Next up is Boka Group mixologist Ben Schiller (Boka, Girl & the Goat, G.T. Fish & Oyster), working with fresh kombu, seaweed.