Here are two of our “practice” cocktails made while playing with studding molded goat cheese with candied mostarda fruits. Learn about mostarda in our essay: In Search of Mostarda. (Photo by Judy Doherty)
Make the mustard-infused gin a week in advance of your mustard cocktail event. Simply add mustard seeds to your gin bottle and let the mixture macerate.
To make the cocktail, muddle the cucumber cubes in a cocktail shaker. Add the mustard-infused gin, agave syrup, fresh lime juice, and ice. Shake vigorously for 10 to 15 seconds and strain over ice into a tall glass.
Using a blowtorch, caramelize a piece of candied ginger over the cocktail and then stir it into the drink to release the ginger flavor. Garnish with a thyme sprig. (Since you have your blowtorch out, you can toast the thyme if you want a smoke effect.)