Lovin’ the lovage

Notrano's Lovage Martini 2.0. Photo by The Conscientious Omnivore (CC BY-NC-ND 3.0)

Notrano’s Lovage Martini 2.0. Photo by The Conscientious Omnivore (CC BY-NC-ND 3.0)

I was lucky enough to enjoy dinner the other night at Nostrano, one of Madison’s top restaurants. Their local, seasonal approach to dining extends not just to the food but to the cocktails as well. After reading André Darlington’s recent feature on summery drinks around town, I was eager to give the Lovage Martini 2.0 a try, which he suggested “uses the celery-like plant to pleasant effect.” Here’s the description from Nostano’s menu:

Nolet’s Gin | Lovage Vermouth | Dimmi | Picholine Olives

If you’ve never had lovage before (I hadn’t), Hugh Fearnley-Whittingstall of The Guardian has a great description of the taste: “The flavour is like parsley and celery combined with a hint of aniseed and curry. And if you think that sounds intriguing, you’d be right.”

Follow the ingredient links above for details on the other components of this expertly balanced cocktail.

For more on leafy lovage, check out Fearnley-Whittingstall’s article and recipes, along with a 1979 (!) piece from Betty Laws for Mother Earth News and this post from the FrenchGardening.com on “Acquiring a taste for lovage.”

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