Blink and you might miss Juniper, a little Mediterranean spot on Central Street in Wellesley. But what it lacks in size, it more than makes up for in the creativity coming out of the kitchen and bar. Bar manager Ashley LaPlante has developed a striking cocktail program that has her love for botany merging with her love for craft cocktails. Drinks have complex flavors resulting from infusions, tinctures, and syrups, finished with edible flowers and small plants that make them feel unique and exciting. Her attention to detail is apparent as she talks about what she and the staff set out to do.
“Seasonal variations are key to the evolution of the cocktail menu,” she says. Tweaks here and there allow for a strong selection of drinks regardless of the season.
Advertisement
LaPlante’s eclectic background includes work at breweries, bars, and greenhouses. This comes together in the Barbarella, a deliciously fresh cocktail that tastes and looks like spring. Vodka and gin unite in this tipple with coriander-infused honey. The tart acidity of citrus, elevated with a bit of spice from ginger beer, is gracefully finished with a sprig of Vietnamese mint and a wheel of cucumber.
Makes 1 cocktail
HONEY
3 tablespoons wildflower honey
1½ tablespoons whole coriander seeds
1 tablespoon hot water
1. In a jar, combine the honey, coriander, and water. Stir well to combine.
2. Cover and refrigerate overnight.
COCKTAIL
1 ounce cucumber vodka
1 ounce gin
2 tablespoons lime juice
2 tablespoons coriander-infused honey
Ginger beer (to top off)
1 sprig Vietnamese mint (for garnish)
1 slice cucumber (for garnish)
1. In a shaker filled with ice, combine the vodka, gin, lime juice, and honey. Shake vigorously.
2. Fill a tall glass with ice. Strain the vodka mixture into it and top off with ginger beer. Garnish with Vietnamese mint and a cucumber slice.
Adapted from Juniper
Advertisement
Raul Zelaya can be reached at raul.zelaya@outlook.com.