Can you tell I really like bears?
Pictured is my bear pendant made from moss agate. Back in early December 2017, I had the amazing fortune to meet the artist at her market stall in York. Bean, of the Healing Pear creates little creatures from energy infused gemstones. Usually, I have difficulty believing in things that can’t be explained by science. But the moment I saw this bear, I knew I had to have him and him alone from the rows on rows of gorgeous carved pendants. I have to admit there was something very special about him. Wearing the pendant gives me positive feelings of strength and tranquillity … So you never know! Check our her Etsy shop, and Instagram too.
Since that day I’ve been carrying around a little “The Healing Pear” business card in my pocket in the hopes of creating this cocktail. There’s just something so pretty about the mottled green and white that calls for a pearly white foam and powdered patterns. Since I’m taking part in Veganuary, I needed no excuse to put a little extra effort into this to track down all vegan and cruelty free products in homage to The Healing Pear … As well as filling it to the brim with healthy ingredients. Because isn’t it everyone’s new year’s resolution to be a little more healthy?
In what other drink can you get a dose of spirulina (70% protein, calcium, niacin, potassium, magnesium, B vitamins and iron), wheat grass, chlorella (Vitamins B1, B2, B3, B6, C, E, pantothenic acid, folic acid, biotin etc.), alfalfa, kale, nettle leaf, dandelion leaf, seaweed … etc. etc. etc. oh and gin. Your daily dose of gin. The ingredient which is my absolute crown and joy here is the Ms. Betters Bitters “Miraculous Foamer” however. A vegan friendly egg white alternative to creating great foam. With that, this makes it a fantastic all round recipe.
Keep reading for a long(er) recipe, or skip straight to the short recipe.
Ingredients – – –
- 50ml Gin
- 50ml (green) Chartreuse
- 1g Green Powder for Juices and Smoothies (I used Chris James ‘Gorgeous Greens‘ – but so long as it has a little spirulina you’re good!)
- A handful of mint leaves
- Half a lime, juiced and a little zest
- 1 tsp Brown Sugar (mixed with water to make a syrup)
- A dash of Ms Betters Bitters Miraculous Foamer
Step One – – –
Prepare your sugar syrup. I’m calling it ‘the green syrup’ on account of its colour being green! I knew I wanted to incorporate some kind of moss in this recipe. Finding edible moss is not that easy however, so I settled on the primary colour-giver being spirulina.
Spirulina is a type of algae that has a fantastic shade of green. In powder form however it has a strong smell and taste which is not to everyone’s palette so it must be used sparingly. 1g of pure spirulina, or a ‘green mix’ will be more than enough.
To create your syrup, mix together 1 tsp of brown sugar, with 1g of green powder and a generous splash of hot water. Mix thoroughly till each ingredient has fully dissolved. Leave this to one side to cool down (or shake it quickly with ice if you can’t be bothered to wait…. its okay, I couldn’t either).
Step Two – – –
Shred your mint leaves by hand, making sure to give them a good slap to release the natural oils and maximise flavour. Then muddle them at the bottom of your shaker and pour over with two shots (or 50ml) of gin and let it sit a while.
Meanwhile, zest a little lime into your shaker (less than a pinch will do!), then slice said lime in half. Take one of the halves and squeeze as much juice as possible in too.
Step Three – – –
Top with two shots of Chartreuse.
Mini history lesson here – Chartreuse is a liquor circa the 1700s and was historically made by monks in France. In its proper form it contains over 130 different herbs and flowers. This is going to be our primary flavour in the cocktail and it really packs a flavoursome, botanical punch! Healthy!
…Maybe. Don’t say you don’t learn things from this blog!
Add your now cooled syrup and finally those dashes of Ms Betters Bitters Miraculous Foamer (or an equivalent vegan egg white alternative).
Step Four – – –
Yep, you saw this coming didn’t you? I’ll let my favourite GIF speak for the next step. You’ve got to SHAKE.
Bonus points if you shake it to the rhythm of a Carthusian (Chartreux) Monk Chant …
… Actually on second thoughts, I’m kidding. Don’t do that. You’ll be here all day!
Step Five – – –
Pour through a strainer, making sure to get all the foam out at the top. I had to use a spoon towards the end to get the last little bit out, but it was well worth it! I love the way the Miraculous Foamer works.
Garnish with a sprig of mint (or better yet… some actual moss. I regret being a city girl without a garden) – for my first photoshoot (which didn’t come out as nicely as the second), I used mint, and in the second rosemary! Mint makes more sense because its a dominant flavour, but rosemary looks so beautiful in chiaroscuro photography. Finally dust a little extra green powder on top. It looks just like the mottled colours of moss agate… but more edible!
Little Moss Agate Bear
- 50 ml Gin
- 50 ml Green Chartreuse
- 1 g Gorgeous Greens Powder
- 1 Lime
- 1 handful Fresh Mint
- 1 dash Ms Betters Bitters Miraculous Foamer
- 1 tsp Brown Sugar
Mix the brown sugar with the powder and a generous splash of hot water to make a syrup. Leave to cool.
Hand shred the mint leaves, and muddle in shaker. Add gin, the juice from half a lime, a little lime zest, the syrup, 50ml Chartreuse and the Miraculous Foamer.
Shake thoroughly, then strain till a neat head forms. Garnish with mint leaves and any remaining powder.
“Et voila! Bon appétit!” As 18th century monks would say.