Beyond the Plate

Gaby has been making cocktails for more than twenty years at some of the world’s best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink... with Gaby Mlynarczyk. (cocktail recipe below)

Rhubarb Strawberry “Pimms” Cup

BARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.

1 bottle gin (750mL), such as Fords

2 bottles Martini Bianco Vermouth (750 mL)

3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)

1500 grams chopped rhubarb

1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)

1 English cucumber, chopped

Peel of 1 lemon

Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.

When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use.

To serve:

1. Fill a tall glass with ice

2. Pour 4 oz of “pimms” mix over the ice

3. Top with a long splash of ginger beer, such as fever tree

4. Garnish with fresh strawberries and fresh mint sprigs

This episode is Presented by Fords Gin.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com

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This week we’re taking a short break from our regular schedule to share a special bonus episode with the Brand Advocacy Team of Fords Gin. Last season, you may have caught a special episode we did with the Beyond the Plate family sharing recipes and tips for Thanksgiving. Well, this time we thought we'd give our listeners what many of you really want to hear...from the experts themselves...what we all should be drinking (and serving) this holiday season (with gin, of course!)

For this special, we caught up with:

Tim Cooper, Senior Trade Advocacy Manager

Joe Brooke, Trade Advocacy Manager LA

Alex Maynard, Trade Advocacy Manager Bay Area

Anthony Bohlinger, Trade Advocacy Manager Miami

Enjoy this episode as we go Beyond the Drink... with a taste of Fords Gin.

This season is brought to you by Fords Gin, a gin created to cocktail.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter