ROSEMARY GIN FIZZ
MARASQUINO & CRANBERRIES
Makes 1 cocktail
2 oz Canopy Gin
3/4 oz Simple rosemary syrup
3/4 oz Fresh lemon juice
1 C. Nutra-Fruit Maraschino Cranberries Syrup
Sprig of rosemary
4-5 Nutra-Fruit Maraschino Cranberries
For a vegan version: replace the veal with a vegan galette and the blue cheese with a blue fauxmage.
Substitute veggie for the mayonnaise.
Substitute olive oil for the butter.
Vegan alternative at the bottom of the recipe!
In a bowl put the ground veal. Add the garlic flower, the Boucher Bloc spices and the fleur de sel. Mix gently. Form 4 patties of the same size, not compacting the meat too much. Press gently with your fingertips to keep the patties juicy and with a more interesting texture. Reserve in the refrigerator
In a non-stick skillet over medium heat, caramelize the onions in oil and butter for 10 to 15 minutes, stirring regularly.
Add the pot of port & maple cranberries, mix and reduce until no more liquid remains.
Meaux mustard mayonnaise
In a small bowl, mix the mayonnaise and Meaux mustard. Add the fleur de sel and ground pepper.
Slice the apples, tomatoes, cucumber and blue cheese
Prepare the Meaux mustard mayonnaise
Cook the veal patties on the BBQ.
On the lower part of the bread, put caramelized onions. Add a veal patty, blue cheese slices, apple slices, 1-2 tomato slices, cucumbers and lettuce. Brush the top of the bread with the Meaux mustard mayonnaise.