As the Chefs Collaborative “Yes We Can” campaign came to a close on Earth Day with the mailing of our letter to President and Mrs. Obama, restaurants around the country celebrated by serving “Yes We Can” cocktails. Over 360 chefs and members of the culinary community signed our congratulatory letter to the Obamas, thanking them for the steps they have taken so far to change the way Americans think about food, while offering our support and expertise.
The “Yes We Can” signature cocktail was developed by Bar Chef Adam Seger of Nacional 27 of Chicago, and Culinary Consultant Robin Schempp of Right Stuff Enterprises of Waterbury, Vermont.
We encourage you to serve this cocktail at your restaurant to celebrate the progress being made towards a more sustainable food system.
Yes We Can Cocktail
This refreshing ginger-mint springtime cocktail is terrific with or without the rhubarb compote. Befitting of the Yes We Can Campaign, it is best served in a canning jar.
6 mint leaves
3/4 oz. ginger-infused, mint-infused or simple cane syrup*
3/4 oz. freshly squeezed lemon juice
2 tbsp. rhubarb compote (optional)**
3/4 oz. ginger liqueur or ginger brandy
1 1/2 oz. artisan bourbon
Garnish: 1 mint sprig and additional fruit as desired
Glass: canning jar (e.g., Ball or Mason jar)
Muddle the mint leaves, cane syrup and lemon juice in a mixing glass. Add rhubarb compote (if using), ginger liqueur and bourbon. Stir or shake, then strain into canning jar filled with crushed or shaved ice. Garnish with a sprig of mint additional fruit if desired.
*For Syrup: 1:1 ratio of cane sugar to water, steeped for at least one hour with ginger and/or mint, if desired.
**For Rhubarb Compote: 2 pounds rhubarb, rinsed, ends trimmed, and cut into 1/2-inch pieces, combined with 1 1/2 cups sugar and simmered until broken down but still rosy colored (makes about 1 qt.).