Elements: Verjus – Imbibe Magazine

Fermented grape juice tends to get all of the love, however its non-boozy counterpart has performed a stable supporting function all through historical past. Verjus—the unfermented, high-acid juice pressed from younger wine grapes—is the unsung hero of the drinks world. Since at the very least way back to the Center Ages, verjus was used throughout Europe for its vivid, tart character previous to the arrival of citrus. In the present day, verjus (from the French vert jus, “inexperienced juice”) remains to be a go-to ingredient for bringing flavorful complexity to each cocktails and delicacies.

“I exploit verjus as a substitute for citrus juice in highballs and bitter cocktails, because it lends itself to extra delicate sours and affords a barely rounder palate than its citrus counterparts,” says Kate Boushel, director of beverage and training for Montreal’s Groupe Barroco. Boushel notes that verjus has a decrease density than citrus juice, so it’s typically essential to compensate with heavier syrups to succeed in the specified texture within the remaining cocktail. In her Entre Temps cocktail, Boushel makes use of a tablespoon of jam so as to add each sweetness and physique to the herbaceous gin drink.

As soon as an esoteric ingredient, verjus can now be present in specialty-food shops or on-line. Many manufacturers are imported from France, whereas American winemakers like Wölffer Property and Scribe Vineyard additionally produce their very own verjus. Jason Hedges, beverage director for Laurent Tourondel Hospitality in New York Metropolis, co-founder of Bar IQ, and creator of The Seasonal Cocktail, notes that verjus can add vivid, tangy flavors to cocktails similar to spritzes that properly stability different elements. Hedges additionally swaps verjus for citrus juice in every little thing from Daiquiris to Whiskey Sours—simply watch out to not overpower the opposite elements with an excessive amount of acidity, he says. “In the event you’re utilizing verjus in a cocktail that already has different bitter elements like lemon juice or vinegar, you’ll must stability the flavors rigorously.”

The intense, complicated flavors of verjus additionally make it a pure match for spirit-free cocktails. At Treatment in New Orleans, head bartender Liz Kelley sought to craft a zero-proof cocktail that wasn’t reliant on citrus. Her V&T appeals to the basic Gin & Tonic drinker, with a crisp, botanical profile. “We end our Verjus & Tonic with rosemary, grapefruit oil, and juniper berries,” Kelley says, noting that the bottom would additionally complement a wide range of fruits and herbs, as soon as once more proving the flexibility of verjus as each supporting participant and star.