Food + Drink

Blackberry-Thai Basil + Strawberry-Tarragon Fruit Mashes from Josef Centeno’s Bäco

Visually stunning and conceptually fresh, Bäco is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too.

Baco by Josef Centeno

The bar at Bar Amá serves nonalcoholic “fruit mashes,” prepared with a base of strong ginger syrup, lemon juice, and muddled fresh pineapple. To that are added other fruit and herbs. Once muddled, all of those herbs and fresh fruit are left in the glass.

Blackberry–Thai Basil Fruit Mash

Serves 1

1/3 cup [40 g] diced pineapple
8 blackberries
6 fresh Thai basil leaves or 4 fresh regular basil leaves
1 Tbsp ginger syrup
1 ½ tsp fresh lemon juice
½ cup [120 ml] soda water
Ginger syrup
Makes 1 ¾ cups [420 ml] 1 lb [455 g] peeled fresh ginger
1 ¼ cups [250 g] sugar

Juice the ginger with an electric juicer or juice extractor and strain the juice into a saucepan. You should have about 1 ¼ cups [300 ml] juice.

Add the sugar and bring to a boil over high heat. Boil the mixture, stirring occasionally, until the sugar has completely dissolved, about 4 minutes. Store in a lidded jar in the refrigerator for up to 5 days or in a sealed container in the freezer for up to 1 month.

Muddle the pineapple, blackberries, and Thai basil in a glass. Stir in the ginger syrup and lemon juice. Top with soda water and serve immediately.

 

Strawberry-Tarragon Fruit Mash

Serves 1

1/3 cup [40 g] diced pineapple
4 fresh strawberries
6 fresh tarragon leaves
1 Tbsp ginger syrup
1 ½ tsp fresh lemon juice
½ cup [120 ml] soda water

Muddle the pineapple, strawberries, and tarragon in a glass. Stir in the ginger syrup and lemon juice. Top with soda water and serve immediately.

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You can find Bäco here.

Jenna Homen

Community Manager at Chronicle Books. When she's logged off, she can be found cooking, camping, or in a museum. You can follow her on Twitter at @jn_na.
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