1Muddle lavender and vanilla with pears, add vodka and Cointreau, and shake with ice. Strain into a caramelized-sugar-rimmed martini glass.
2To garnish the rim, heat natural cane sugar in a small saucepan (do not use a nonstick pan) over low heat. Add a split vanilla bean if you like. When the sugar has browned, let it cool slightly and dip the martini glass in the pan to coat the rim. Note: If the glass is chilled before coating, it may break.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Open a Bottle of Wine
The first step to wine appreciation is opening the bottle. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant Two, coaxes a cork from a bottle in a few easily replicable steps.