NEW YEAR IS THE START TO THE BEST YOU YET! (Part 2)

We are assuming your 2017 New Year's resolution goals look similar to ours: aiming to lose weight, exercise more, spend less, minimize stress and volunteer more.  Halfway thought the first month of the year, we are already needing some motivation to get back on track and CRUsh these 2017 healthy ambitions.  

In true CRU-style, we are here to help with a couple of healthy AND DELICIOUS suggestions from Chef, Erin Zircher and Cocktail Director, Jess Goldfarb. Hope you enjoy their spin on healthy eating & drinking as much as we do.

Cheers from the CRU CREW!

Drink Your Veggies

We know you love your kale smoothies but CRU Cocktail Director, Jess Goldfarb, shares a far more fun way to enjoy your garden to glass concoctions.  

The Green Lantern

YOU NEED:
2oz Greenhook  Ginsmiths Gin   
.25oz Green Chartreuse
.25oz Dolin DryVermoth
.75oz Dill syrup.                    
.75oz lemon juice                     
.5oz cucumber purée         
Teaspoon white vinegar from pickled radishes
Club Soda

Method:
Shake first 6 ingredients, strain over ice into Collins, add club soda, stir.

Garnish:
Pickled Radish, Dill Sprig, Cucumber

COMPONENTS:
Cucumber Puree
Peel 2 cucumbers
Blend until cucumbers liquefy

Dill Syrup
1Pint Sugar
1 Pint Water
Handful of Dill

METHOD:
Combine all ingredients in pot.  Heat and stir until all sugar has dissolved.  Remove from heat, let cool to room temperature and than refrigerate overnight.

Pickled Radish
Radish                                                                                                                                 
1 cup White Vinegar                                                                                                   
.25 cup sugar                                                                                                                        
2 tablespoons kosher salt                                                                                                 
1 tablespoon black peppercorns                                                                                    
1 tablespoon mustard seeds                                                                                               
8 dill sprigs                                                                                                                                 
3 large garlic cloves, halved
Pack resealable, heatproof jar or container with carrots, dill and garlic.

METHOD: 
Combine all other ingredients in a pot, stir occasionally and bring to a boil.  Pour over radishes into Jar or container.  Let cool to room temperature and than refrigerate overnight.