A NIGHT Shake up a IN Teatown ’tini THE for Teatown’s Zoom Cocktail Party WOODS Sunday, October 4 at 5:30pm

Thanks to RiverMarket Bar & Kitchen’s owner (and longtime Teatown friend) Glenn Vogt and his award-winning bartender, Emilio Ugarte, we have a special cocktail to celebrate Teatown’s first-ever virtual “A Night in the Woods” gala. Behold! We present the... Barware needed: Teatown ’tini Ingredients: cocktail shaker or 1 oz. Japanese sencha Mason jar with lid simple syrup muddler (or your favorite green tea) cocktail strainer 1 cup white sugar (for citrus squeezer simple syrup) jigger or measuring 2 fresh shishito peppers * cup 2.5 oz. Hendrick’s gin cocktail glass or 1 oz. unsweetened martini glass pineapple juice 1/2 oz. fresh lemon juice ice green tea matcha powder (optional) Make the simple syrup: In a small saucepan, brew 1 cup (8 oz.) of Japanese sencha or your favorite green tea. Add 1 cup (8 oz.) sugar to the hot tea; stir until dissolved. Cool completely. In another small saucepan, cook the shishito peppers* in boiling water for 5-6 minutes, then plunge them into an ice bath. Fill your cocktail glass with ice to chill it. Muddle the peppers to a paste in the cocktail shaker or Mason jar. Add a handful of ice and the remaining ingredients. Shake for 20-30 seconds. Remove the ice from your cocktail glass and pour the strained cocktail into the glass. If you like, sprinkle a bit of matcha powder over the surface of the drink as a garnish. Serves 1; multiply the ingredients by the number of drinks you want for a larger batch. * Hmart at 371 North Central Avenue in Hartsdale stocks shishito peppers. If you can’t find shishitos, you can substitute poblanos or jalapeños; if you use jalapeños, remove the veins and seeds before boiling.