“All to the good and the best of its kind.” That is the motto of Bay View restaurant and corner tavern, Goodkind.
Bringing that motto to life since 2014 include co-owners William and Jessica Seidel, Paul Zerkel and Lisa Kirkpatrick, and Katie Rose who first hatched the idea for Goodkind over cocktails at another Bay View bar.
Collectively they have sought to create a sincere, reciprocal relationship between both bar and restaurant while creating an establishment that is as approachable as it is elegant.
Katie Rose leads up the cocktail program for Goodkind and grew up on a farm in Denmark, WI.
Following in the collaborative spirit of the restaurant often draws inspiration from the kitchen and the seasons when developing the menu, as clearly seen in the “Tommy Roe” cocktail developed for this article.
Read on to hear Katie’s backstory on the drink and the recipe to bring it to life at your next cocktail hour.
Ingredients
- 11⁄2 oz Sweet Pea Infused Gin (see below)
- 1⁄2 oz Dolin Blanc Vermouth
- 1⁄2 oz fresh lemon juice
- 1⁄2 oz simple syrup
- 1 bar spoon Suze liqueur
- Garnish: 1 mint bouquet
Preparation
“Tommy Roe”
“At Goodkind we recently had a dish on the menu that included fresh peas and left us with a number of leftover pea husks after kitchen prep. So instead of the kitchen composting the husks, I thought they could be put to good use at the bar in a seasonal cocktail.
The inspiration behind the cocktail was to create something fresh-tasting, green-hued, and that just sang “Spring!” Named after the 1966 pop rock hit, “Sweet Pea” by Tommy Roe, naturally.” - Katie Rose
For the Sweet Pea Gin Infusion:
Remove peas from sweet pea pods and dice pea shells. Add diced pea shells to gin at a ratio of approximately 1 pint of pea pods per 1 liter of gin. (Any gin can substitute, though St. George’s Terrior Gin is preferred.) Allow pea shells to infuse into gin for 3 days, shaking occasionally. After 3 days, strain out infusion into a new bottle and discard pea hulls. Infusion should keep for a few months
Assembly:
Shake all ingredients with ice in shaker tin, then strain into a chilled Nick & Nora glass. Garnish with a bouquet of mint.
