Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

lemon zest, apple, grass, bright minerality

Combine equal parts mild floral honey and hot water (1/4 cup honey + 1/4 cup hot water) and stir until dissolved. Add 2–3 fresh verbena leaves (or a small basil leaf) while warm to infuse for 10 minutes, then strain and cool. Use 0.5 oz per cocktail.

Prepare Honey-Verbena Syrup (if not ready)

In a cocktail shaker, add 2 oz blanco tequila (or unaged mezcal), 1 oz fresh apple juice, 0.5 oz fresh lemon juice, 0.5 oz honey-verbena syrup, 0.25 oz St. Germain, and 2 dashes celery or green apple bitters. Fill the shaker about two-thirds with ice.

Combine Ingredients

Hard-shake vigorously for 10–12 seconds until the outside of the shaker is chilled and slightly frosted. The vigorous shake helps integrate the honey syrup and create a bright, slightly frothy texture.

Shake

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (strained through a fine mesh into the glass) to remove ice shards and any herb bits, leaving a clean, bright-looking drink that highlights minerality and clarity.

Double-Strain & Serve

Express the lemon zest over the surface of the cocktail by holding the zest skin-side down above the drink and giving it a sharp twist to spray the lemon oils onto the surface. Rub the zest briefly around the rim if desired for extra aroma, then drop it into the glass.

Float a thin apple slice gently on top or create a small fan on the rim for visual apple note and a hint of texture.

Tuck a small sprig of chervil, basil, or lovage into the drink or lay it on the rim to provide a fresh grassy aromatic that reads as 'grass' on the nose. If using, very lightly sprinkle 1/4 tsp flaked sea salt across the surface to heighten bright minerality — avoid over-salting.

Serve immediately while aromatic oils are fresh and the cocktail is cold.

Blanco (silver) tequila or unaged mezcal

Fresh apple juice (preferably crisp variety like Granny Smith or Honeycrisp)

Fresh lemon juice

Honey-verbena or mild floral honey syrup (1:1 honey to hot water, cooled) to taste

St. Germain (elderflower liqueur) or equivalent floral liqueur

Celery or green apple bitters (or a dash of celery salt solution)

Ice (large cubes or clear ice)

Lemon zest (wide strip)

Thin apple slice (for float or fan)

Fresh grassy herb - preferably chervil, basil, or lovage (small sprig)

Optional: flaked sea salt (for rim or finish)

MODALES BLANC

Make MODALES BLANC Recipe in just 12m. lemon zest, apple, grass, bright minerality

MODALES BLANC

Descriptors

Tasting Notes

Food Pairings

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