Beyond the Drink: Shawn Lickliter’s Lemon Verbena (S8/Ep.02)
Explicit content warning
10/12/22 • 9 min
Shawn Lickliter is considered one of LA’s most respected, talented, and innovative wine and spirits professionals. Since 2014, he has been the Beverage Director for Chefs Walter and Margarita Manzke’s properties including République, Manzke, Bicyclette Bistro, Petty Cash Taqueria, and Sari Sari Store. Shawn often takes inspiration from the Farmers Market, which is reflected in the cocktail he shares with us in this episode. His Lemon Verbena cocktail gets a seasonal lift from a homemade lemon verbena yogurt syrup! Shawn shines a light on a nonprofit born out of the pandemic called No Us Without You- an organization that provides food security for the undocumented immigrants who are the backbone of the hospitality industry in the greater Los Angeles area. Enjoy this episode as we go Beyond the Drink... with Shawn Lickliter. (cocktail recipe below)
Lemon Verbena
Makes 1 cocktail
1.5oz gin, such as Fords Gin
.5oz Limoncello
.75oz Lemon Verbena Yogurt Syrup (recipe below)
.75oz Lemon Juice
1.5oz Club Soda
Combine all ingredients except club soda in a mixing tin with ice and shake. Strain into an ice filled rocks glass and top with club soda.
For the Lemon Verbena Yogurt Syrup:
250ml Lemon Verbena Tea Syrup
250ml Straus Dairy Whole Milk Plain Yogurt
Combine in a bowl. Stir until well incorporated.
For the Lemon Verbena Syrup:
250g Hot Water
250g Cane Sugar
10g Lemon Verbena
Steep Lemon Verbena in hot water for 5 minutes. Strain and stir in the sugar until dissolved.
This episode is Presented by Fords Gin.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
Shawn Lickliter is considered one of LA’s most respected, talented, and innovative wine and spirits professionals. Since 2014, he has been the Beverage Director for Chefs Walter and Margarita Manzke’s properties including République, Manzke, Bicyclette Bistro, Petty Cash Taqueria, and Sari Sari Store. Shawn often takes inspiration from the Farmers Market, which is reflected in the cocktail he shares with us in this episode. His Lemon Verbena cocktail gets a seasonal lift from a homemade lemon verbena yogurt syrup! Shawn shines a light on a nonprofit born out of the pandemic called No Us Without You- an organization that provides food security for the undocumented immigrants who are the backbone of the hospitality industry in the greater Los Angeles area. Enjoy this episode as we go Beyond the Drink... with Shawn Lickliter. (cocktail recipe below)
Lemon Verbena
Makes 1 cocktail
1.5oz gin, such as Fords Gin
.5oz Limoncello
.75oz Lemon Verbena Yogurt Syrup (recipe below)
.75oz Lemon Juice
1.5oz Club Soda
Combine all ingredients except club soda in a mixing tin with ice and shake. Strain into an ice filled rocks glass and top with club soda.
For the Lemon Verbena Yogurt Syrup:
250ml Lemon Verbena Tea Syrup
250ml Straus Dairy Whole Milk Plain Yogurt
Combine in a bowl. Stir until well incorporated.
For the Lemon Verbena Syrup:
250g Hot Water
250g Cane Sugar
10g Lemon Verbena
Steep Lemon Verbena in hot water for 5 minutes. Strain and stir in the sugar until dissolved.
This episode is Presented by Fords Gin.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
Previous Episode
Chef Daniel Humm: on transforming Eleven Madison Park to plant-based and working through the world’s reaction (S8/Ep.01)
Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate... with Chef Daniel Humm.
Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world.
This episode is brought to you by Fords Gin.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
Next Episode
Chef Yotam Ottolenghi: how he made the world love vegetables (S8/Ep.03)
Yotam Ottolenghi is the author of nine bestselling and multi-award-winning cookbooks that have sold millions of copies around the world. He is the restaurateur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In this episode, Ottolenghi shares why he believes people around the world are attracted to his food, how and why he has learned to balance home and work life, and all about his new book Ottolenghi Test Kitchen: Extra Good Things with Noor Murad. He incorporates a sense of giving back in all of the communities his restaurants are located as well as on a national and global level, specifically with Amos Trust. Enjoy this episode as we go Beyond the Plate... with Chef Yotam Ottolenghi.
This episode is brought to you by Graduate Hotels.
This episode is brought to you by Fords Gin.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/beyond-the-plate-57465/beyond-the-drink-shawn-lickliters-lemon-verbena-s8ep02-24274141"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to beyond the drink: shawn lickliter’s lemon verbena (s8/ep.02) on goodpods" style="width: 225px" /> </a>
Copy