Steve Salemson, world-traveling board member of the nonprofit National Mustard Museum, scored this rare bottle of “Galander Fine Mustard Liqueur” on his recent trip to Berlin. It is not available in the U.S., so we are thrilled to have it here at the Museum. On the back label is a recipe for “Le Martini Dijonnais”:
— 1.5 oz mustard liqueur
— 0.5 oz dry vermouth
— 1 tsp gin
— 2 dashes celery bitters
So when do we try it, and how do you get a taste? We are planning a fundraising mustard-themed dinner to raise money for the nonprofit National Mustard Museum — and everyone who attends will get to try a Martini Dijonnais. Shaken, not stirred, of course.
Stay tuned for details about this upcoming extraordinary culinary experience!
