Seasonal Splendor

Chef Jeremy Sewall puts his new cookbook to practice at a soiree with good friends, good wine, and, of course, good food.
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Livingston Sparkler

livingston sparkler

The sweet and bubbly “Livingston Sparkler” is served alongside the appetizers. photograph by kristin teig.

Ingredients
3/4 oz. fresh lime juice
3/4 oz. St. Germain
3/4 oz. spiced honey syrup (see below)
1 dash Peychaud’s bitters
Cava or other preferred sparkling wine

Place all ingredients in a mixing glass. Add ice, shake, and strain into a flute. Top with cava.

Spiced Honey Syrup
2 cinnamon sticks
2 green cardamom pods
11/2 tsp. diced fresh ginger
1 c. honey
1 c. water

Toast dry spices in a saucepan until fragrant. Add honey, water, and fresh ginger. Bring to just under a boil, and simmer for 15 minutes. Remove from heat and let cool overnight. Strain off solids and refrigerate.

Sewall steps away from the cutting board to enjoy a drink and visit with guests.

Sewall steps away from the cutting board to enjoy a drink and visit with guests. photograph by kristin teig.

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