Feeds:
Posts
Comments

Archive for September, 2009

Tarragon Snap-Pea irinha!

As one might notice i’m into unusual ingredients in cocktails. And what can be more unusual than snap peas! Introducing tarragon snap-pea irinha: a smart riff on caipirinha:

The original recipe didn’t call for any herbs but to me pea just called for either mint (classic) or tarragon. Here is my formula but all credit for the initial idea goes to very talented mixologist Adam Seger!

1 lime cut in eighths, center pith discarded
¼ cup spring snap peas plus couple for garnish
1/2 oz agave nectar
1.5 ounces Hendricks gin
small sprig of tarragon and one more for garnish
Crushed ice
Cracked black pepper

In a heavy rocks glass, muddle lime, snap peas and tarragon sprig until pods are crushed and limes juicy. Add agave syrup and gin. Fill with ice and stir. Finish with fresh cracked pepper.

Advertisements

Read Full Post »

Sangre de Frambuesa

Still in a state of fascination with basil-flavored drinks.
Also a sudden urge to use some raspberry vinegar (artisanal no less!), half-empty bottle of it collecting the dust in my pantry (well, how many beet salads one can make).
The point of departure was Sangre de Fresa from the excellent Art of the Bar book. And it worked like a charm!

5 raspberries, two lemon wedges, 5 basil leaves, tsp of sugar, 1/2 oz vinegar, 1.5 oz tequila blanco, 1/2 oz Cointreau, splash of lemon juice. Over the crushed ice in a pilsner glass, topped with soda.

Read Full Post »

Miso as a secret ingredient. Not necessarily a japanese or fusion dish. Straightforward south-western flavor – hot hatch chiles powder, oregano, roasted garlic, but with some white miso mixed into a marinade.

Irresistible!

Read Full Post »

Backyard Delight

ok so the truth is that lovage is not the only herb that survives in my backyard – basil does well too and here’s the proof:

now somewhere along the way i got tired of basil as a ubiquitous salad herb: that’s why it was such a relief to discover its great flavor value in cocktails!
I’ve mentioned rum-based Companero in some previous post and plan to play with the recipe soon but tonight i mixed another drink.
Its main appeal (besides the basil) was an opportunity to finally use a hibiscus-rose infused vodka i made sometime ago while being on a serious infusion spree.

Quite savory, and i’m surprised again how well basil matches sweet flavors (like rose in this case or cacao before).
And now i have a hope for my infusion – it seems working with orange as well as herbs flavors. Something to think about – i have almost 500ml of this stuff 🙂

Read Full Post »

Lovagely

I’m a poor gardener: and the only plant that hasn’t failed me is lovage. It comes back year after year, just begging to be used more.
So here’s to you lovage!

A simple gin and tonic base. Dash of Peychaud bitters. A muddled celery stalk. Lovage straw adds its subtle anise/celery flavor. Quite an elegant drink.

Read Full Post »

Flowers of Sunset

Wrapping up a great Sunday: a small elegant Aperol drink that miraculously matches the color of the sunset.
Audrey Saunders christened her cocktail the Aperol Sunset, a wordplay on the well-known Tequila Sunrise
My variations on her theme became Rita Sunset

and Rosa Sunset

Read Full Post »