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Golden Furrow

Golden Furrow

Earthy, smoky, and golden — the soul of Idaho in a glass.

The Golden Furrow captures the rustic magic of Idaho's famous potato harvest — the rich, dark soil, the crisp autumn air, and the warmth of a long day's work in the fields. A base of earthy roasted potato broth and smoky lapsang souchong tea evokes the terroir of Idaho farmland, while sweet apple cider and honey bring the golden warmth of the harvest season. A touch of rosemary and smoked sea salt ties it all together into something surprisingly complex and genuinely delicious.

Mocktail 🚫🍸Glass: Rocks glass (or a rustic mason jar)Garnish: A thin, crispy dehydrated potato chip, a fresh rosemary sprig, and a pinch of smoked sea salt on the rimPrep: 8 minutesDifficulty: Medium

Ingredients

  • 3 oz chilled roasted potato broth (see instructions)
  • 2 oz cold-brewed lapsang souchong tea
  • 2 oz fresh-pressed apple cider
  • 0.5 oz honey syrup (1:1 honey and warm water)
  • 0.5 oz fresh lemon juice
  • 1 small sprig of fresh rosemary (muddled)
  • 2 dashes celery bitters (non-alcoholic)
  • Smoked sea salt for rim
  • Ice cubes

Instructions

  1. MAKE THE ROASTED POTATO BROTH: Roast 1 medium russet Idaho potato (halved, skin-on, brushed with olive oil) at 400°F for 35–40 minutes until deeply golden. Simmer the roasted potato in 2 cups of water with a pinch of salt for 15 minutes, then strain and chill completely. This can be made ahead.
  2. COLD-BREW THE TEA: Steep 1 tsp of lapsang souchong tea in 4 oz of cold water for 2–3 hours in the fridge, then strain. This gives a rich, smoky, campfire-like depth with zero bitterness.
  3. RIM THE GLASS: Rub a lemon wedge around the rim of your rocks glass or mason jar, then dip it into smoked sea salt. Fill the glass with ice.
  4. MUDDLE: In a cocktail shaker, gently muddle the fresh rosemary sprig with the honey syrup to release its fragrant oils.
  5. BUILD THE SHAKER: Add the chilled potato broth, cold-brewed lapsang souchong tea, apple cider, lemon juice, and celery bitters to the shaker with ice.
  6. SHAKE: Shake vigorously for 15–20 seconds until well chilled and integrated.
  7. STRAIN & POUR: Double-strain through a fine mesh strainer into the prepared ice-filled glass.
  8. GARNISH: Perch a dehydrated potato chip on the rim, tuck in a fresh rosemary sprig, and serve immediately.