The Mixology of Romantic Cuisine

When I think of a romantic meal, images of tapas-style courses being shared by candlelight come to mind. I have always been inspired by the pairing of interesting flavors and how they play with various dishes, so designing sexy shareables for an intimate setting is something that appealed to the creative side of me, as well as the mixologist and self-proclaimed home chef parts of my psyche.

The last thing anyone wants after a moment of romantic dining is to lapse into a food coma; so for this menu my goal was to create fun, lightweight courses packed with flavor.  Even though I see myself as a pretty decent cook, I decided to take an "ask the expert" for this one. "The expert" in this case is a good friend of mine who just happens to be a Master Chef; and whom I consider to be the ultimate culinary guru when it comes to creating fabulous, unique foodie fare. I approached him with an idea for a spanish-inspired meal with a boozy twist. What resulted is a seriously delicious trio of courses that are sure to please spicy and non-spicy food lovers (what's a romantic moment without a little spice?) while creating a shared dining atmosphere that can be a wonderful element in any evening.

Cheese Course: Fondue de Carmen
Fondue is one of those awesome dishes that's easy to make and fun to eat. How can anyone not like food you're supposed to play with! This pot of cheesy fabulousness contains a combination of queso blanco and pepper jack for smooth, milky spiciness, crushed toasted coriander to add a bit of citrusy nuttiness, and anejo tequila to round out the flavor with its mellow oaky notes.

Try using apples, pears, zucchini, cauliflower and chunks of Spanish pan basico for dipping.

Ingredients: 
1/2 lb of Queso Blanco Cheese
1/4 lb of Pepper Jack Cheese
1 1/4 cups of Anejo Tequila
2 tablespoons of crushed toasted coriander

How to Make It:

Place the tequila and coriander into a fondue pot and heat on medium until lightly steaming

Add the cheese and stir in a figure eight motion until blended
Continue heating on low heat, stirring often until melted and smooth

To give it a little extra pizzazz, top the fondue with fresh diced tomatoes and sliced avocado before serving. For big spice fans, drizzle salsa verde over the fondue toppings, or use fresh picante as a topper instead of instead of diced tomatoes.

Meat Course: Michelada Chicken

This chicken dish can be roasted, grilled, or baked. The key is in the marination. It combines the juiciness of beer can chicken and the rich, sweetly spicy flavors of my favorite twist on the classic michelada. Bring on the yum!

Ingredients:

1 large or 2 medium boneless, skinless Chicken Breasts (about 1 1/2 to 2 lbs)

16 ounces of Dark Lager Beer

1.5 ounces of Anejo Tequila

1 1/2 tablespoons of raw honey

1 1/2 teaspoons of Worcestershire Sauce

1 1/2 teaspoons of Cholula Hot Sauce

1 teaspoon of lime juice

How to make it:

Put the honey, worcestershire, hot sauce, and lime juice into a small bowl and stir until blended.

Add the lager and stir gently to combine.

Pour over the chicken breasts and securely cover.

Place in the refrigerator to marinate for a minimum of 4 to 5 hours.

Whichever your preferred cooking method, be sure to use the marinade as a baste to keep the chicken juicy throughout the process. Once the chicken is done, slice it for easy spearing and sharing. Serve with jicama slaw and cilantro.

Fruit Course:  Fruta Dulce 

There's something innately sexy about sharing chocolate covered fruit with a date. (We're all thinking it ... 9 1/2 Weeks kitchen scene, right?) For our version of this delectable treat, we decided to go with various styles of liquor infused chocolate to dip the fruit in. Try any or all of them!

Ingredients:

Raspberries

White Chocolate

Orange Liqueur

Ginger Liqueur

Fresh Pineapple

Dark Chocolate

Coconut Rum

Strawberries

Dark Chocolate

Whipped Cream Vodka

Vanilla Liqueur

How To Make Them:

With any dipped confectionary, it's all about the chocolate. Make sure to get blocks or bars of chocolate designed for melting. Anything that's called "baking chips" will end up a gloppy disaster! The general rule of thumb that I've found to work best is 3/4 to 1 ounce of liquor or liqueur per 1 block of melting chocolate. (For example: 3/4 ounce of orange liqueur & 1/4 ounce of ginger liqueur with 1 block of white chocolate; or 1/2 ounce of whipped cream vodka & 1/2 ounce of vanilla liqueur with 1 block of dark chocolate)

Using a double boiler to melt the chocolate and liquor is the most reliable method, but if that isn't an option you can use a microwave. Just remember to only nuke the bowl for 15- 20 seconds at a time, while stirring in-between, to avoid burning the liquid. When dipping the fruit, cover half of each piece (or berry) with the chocolate, then place them on a sheet of waxed or parchment paper to dry and harden.

Beverage Complements

My bartender heart won't let me suggest dishes without including beverage suggestions, so indulge me for a moment...

 

The Fondue de Carmen is rich, creamy, and a little spicy, while the Michelada Chicken is a smoky sweet flavorful dish.  If you're a wine person, you can go for a dry citrusy white like an Albarino; or a fruity, earthy, spiced red like a Sangiovese to complement the oaky smooth spice of the cheese and the warm smoky spice of the chicken. If you're a beer person, an IPA will cut the rich creaminess of the cheese and accentuate the spice of the meat with its bittersweet hoppiness. You could also opt for a lager-style brew if you're looking to balance out the spices in both dishes. The maltiness of a lager tames the heat of spicier dishes nicely. If you prefer cocktails, try a dry citrus gin martini with a rosemary sprig garnish. The herbal citrus of the gin accentuated by aromatic rosemary will compliment the creamy spice of the cheese and the sweet tangy spice of the meat without overpowering either.

When it comes to dessert, wines are always a sexy compliment. For our Fruta Dulce, picking a wine that doesn't clash with the flavanols in the chocolate to become bitter on the palate is a must. If you prefer reds, try a Pinot Noir or Beaujolais. If whites are more your style, try a Riesling or Ice Wine; or if you're into the bubbly complement of a sparkling, Rose Champagne or Moscato d'Asti will pair beautifully with the dessert's fruity sweetness. Wines aren't your thing? No problem. Beer lovers will appreciate the complementing notes of a Porter or Stout, and the fruity acidity of an Apple Brandy Sidecar is a pairing that's sure to please cocktail lovers.

As always, taking a moment to think through the flavors of dishes and beverages will ensure that you end up with the most brilliant dining experience that's suited to your unique tastes, so don't be afraid to play and experiment. 

On behalf of Chef and myself, Happy Cooking & Happy Cocktailing!

Brandy Infused Salted Caramel Marshmallows

So you want to give your friends a spiked gift this holiday. In this, the season of giving, spiked gifts can be the perfect stocking stuffer or friends and neighbors gift option. Most of the liquor infused gifts on the market though, are either too sweet or taste slightly stale. Why not make it yourself?  Even if you've never attempted to create a single confectionery good yourself, this is one you can definitely make in your own kitchen.

Allow me to introduce you to my new favorite holiday confectionery delicacy, Brandy Infused Salted Caramel Marshmallows. 

What You'll Need:

• 24 large marshmallows
• 1/2 cup of apple brandy
• 1 cup of salted caramel baking chips
• 1 teaspoon of butter
• Toothpicks
• Baking parchment or waxed paper

How To Make Them:

• Take a toothpick and create a hole in the center of each marshmallow. (Take care to not bore completely through the entire confection, you'll want to leave a bit of enclosure at the base to keep the brandy from spilling out.)
• Using a pour spout, pour apple brandy into each marshmallow. (It's best to do this over a small bowl or tea cup. That way you can keep from wasting any runoff, and ultimately save any spilled liquor)
• Place the infused marshmallows, base down, into a container. If you're on a time crunch, put them in the freezer for 20-25 minutes, then move them to the refrigerator until you're ready to dip them in the caramel. If you're not in a hurry, leave them in the refrigerator over night.

• Melt the salted caramel baking chips - place them into a small bowl with the teaspoon of butter, place it into the microwave for 30 seconds, then stir. Repeat for 30 seconds each time until stirring creates a smooth liquid-like consistency.
• Keeping the base side up, dip the infused marshmallows into the melted caramel chips.
• Place each marshmallow, after dipping, caramel side up onto a piece of baking parchment or waxed paper so the candy can dry and harden.

These are fantastic for gifts, wonderful in hot cocoa or coffee, are a sumptuous garnish for sweet cocktails, and can satisfy a sweet tooth faster than a slab of peanut brittle. Happy culinary brandy adventures, and, Enjoy!!

Happy Holidays!

Mulled Mimosa Punch - A New Holiday Favorite

As the annual season of parties and gatherings approaches, it's always a good idea to have a solid punch recipe on hand.  Generally, speaking, many people rely on old standbys like juices mixed with ginger ale, or basic throw together combinations of citrus and liquor.  Not that there's anything wrong with those, but I personally love a holiday punch that has a bit more complexity of flavor.

When it comes to the holiday season, colors and scents are, to me, desirable elements in creating the ultimate party beverage.  It's far more fun to have a drink that looks and smells just as festive as it tastes!  I'm a huge fan of ciders and mulling spices during the colder months, but having something that sparkles in a glass seems to imbue the essence of holiday style.  The following recipe is one I recently created to compliment both the cozy and the sparkling, and, it's already a favorite request of friends.

Mulled Mimosa Punch 

Ingredients

• Cranberry Juice (not juice cocktail)
• Apple Cider
• Whole Cloves
• Whole Nutmeg
• Whole Allspice
• Cinnamon Sticks
• Orange Zest
• Amaretto
• Prosecco or Champagne

How To Make It

The first step is to make the mulled cider.  The following recipe yields approximately 2 quarts of cider, so feel free to adjust the ingredient amounts as needed for your gathering.  In a large saucepan or pot (minimum 3 to 4 quart size) place:

• 6 cups of Cranberry Juice
• 6 cups of Apple Cider
• 4 1/2 tsp of whole cloves  or  8 tsp ground cloves
• 1 whole nutmeg  or  2 tsp ground nutmeg
• 4 tsp of whole allspice  or  4 tsp ground allspice
• 8 - 9 cinnamon sticks (approximately 21 grams)  or  8 1/2 tsp ground cinnamon
• 3 grams of orange zest

Bring it to a low boil, and simmer for 25 to 30 minutes, stirring occasionally.  The point of doing this is to allow the flavors of the spices and zest to diffuse into the liquid, ultimately creating a higher concentration of flavor in the cider itself.  

Strain the cider into a large container to cool.  Note: if you opted to use ground spices instead of whole, you'll need to double strain the cider to ensure removal of the grounds.  For cooling, I tend to use a metal container, so that the temperature reduces more swiftly.  Simply either surround the metal bowl with ice before straining the cider into it, or, you can place the metal container of strained cider into your freezer covered lightly by a dishtowel.  Either way, let it cool for at least 30 minutes so the liquid achieves near room temperature before pouring it into a glass punch bowl or pitcher to chill completely.

Once the cider is chilled, add 8 oz of Amaretto liqueur and stir gently.  Note: If you're adjusting the recipe quantities, the ratio of liqueur to cider is 1/2 oz of liqueur for each 1/2 cup of cider, or to put it in larger quantities, 4 oz of liqueur for each 1 quart (4 cups) of cider.

Right before serving, slowly add 1 bottle (750 ml) of Prosecco, or, you can simply fill each champagne flute about 3/4 full then top them with the sparkling wine.  Garnish with an orange twist, and add a cinnamon stick for a spicy aromatic if you like!

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Variation Options

• The cider for this punch is wonderful solo, so if you prefer to serve it hot, simply strain after mulling, and serve with, or without, the amaretto.  
• If you want a bit more spiced fruit flavor, instead of the sweet nuttiness that the amaretto adds, feel free to use apple or pear brandy in place of it.
• If you choose to go non-alcoholic but still sparkling, leave out the liqueur and substitute ginger ale or orange seltzer water for the prosecco. 

Regardless of how you serve this punch, you'll end up with a party favorite beverage, and a festive smelling home from the mulling process.  What a win win!  

As always, let me know if you've tried the recipe, or if you have any questions.  I'd love to hear from you!

Happy Cocktailing!

Seasonal Muses as Cocktail Inspiration

Inspirations for cocktails can originate from anywhere; from the scents of a favorite locale, to the sights of a spectacular view, to memories of childhood or life experiences.  Just like visual and performance art, the art of the cocktail and its creation always originates from something meaningful to the mixologist.
Currently, my personal inspiration is the changing of seasons. All seasons, and their metamorphoses into the next, they tend to be muses for me.  The advent of each one brings moments of uniquely dazzling transformation.

Spring Inspired Cocktail
I think of Spring as a time of renewal and rebirth.  When the smell of fresh earth and new blooms overtakes the previous crisp cold in the atmosphere.  In my mind, something about the combination of light, fresh flavors paired with aromatics, makes a cocktail sing of spring.
Flora & Fauna 

• 1.5 ounces of citrus infused gin,
• 1.0 ounce of elderflower liqueur
• 0.5 ounces of basil ginger syrup

Pour all ingredients into shaker, add ice, and shake well.
Pour into a rocks glass, add some extra ice and garnish.
(I like to use citrus & clover as a garnish for this one, but a lemon twist with a slice of cucumber, would also be ideal ... go with what inspires you!)


Summer Inspired Cocktail
In the words of the Bard, "Ahhh, Summer"!  What a glorious season of sunshine and outdoor fun!  When the days are long, and the nights are warm and sultry.  Pairing tropical and citrus flavors with refreshing sparkle is always a favorite combination of mine that symbolizes the summer season to me.
Tropical State of Mind 

• 1.5 ounces of orange vodka
• 0.5 ounces of pomegranate liqueur
• 1.0 ounce of fresh pineapple juice
• 1 slice of lemon
• 1.0 ounce of champagne

Pour the vodka, liqueur, and pineapple juice into a shaker with ice, add the lemon without squeezing it, shake well.
Strain into a martini glass or wine goblet and top with the champagne.


Fall Inspired Cocktail
If I had to pick a favorite season, it would be Fall.  Its warm days accompanied by chilly nights that lend themselves to the earth's deepening colors, intoxicating scents, and magnificent panoramic views. They are the epitome of inspiration for me, and the 'beertail' below is one of my favorite combinations for this transformative time of year.  It's simultaneously refreshing and comfort cozy, just like the days and nights of the season.
Ode to Autumn 

• 9 ounces of pumpkin ale
• 1.5 ounces of bourbon
• 1 ounce of toasted coriander spice syrup

Pour the bourbon & syrup into a pint glass or beer mug, top with the pumpkin ale & stir lightly.
(If you choose to garnish this one, an orange twist or a cinnamon nutmeg rim are two of my favorites)


Winter Inspired Cocktail
The winter season makes me think of sparkling chilly temperatures, rosy glowing fires, and soft fuzzy scarves and blankets. Fragrant aromas of freshly cut pine, rich apple pie, crisp fallen snow, and cinnamon cocoa all seem to seamlessly blend into a single, beautiful, complex scent inspiration.  This mulled cider cocktail is not only delicious, but a fan favorite.  If you want more of a nutty flavor, feel free to use amaretto instead of brandy.  Either way, it's perfect for hanging with friends or just relaxing at home.
Fireside Evening 

• 1 ounce of bourbon
• 0.25 ounces of apple brandy
• 6 ounces of mulled apple cider (hot or cold .. either is great!)
• Cinnamon Sugar

Pour the bourbon and the apple brandy into a mug, then add the mulled cider and stir lightly.
Sprinkle the cinnamon sugar on top
(You can also rim the mug with the cinnamon sugar before adding the liquids ... either works wonderfully)


I'd love to hear your seasonal cocktail inspirations, or if my inspirations created an epiphany of ideas!  Regardless, have fun, make the recipes your own, and ....
Happy Cocktailing!

Oh What A Tea It Is!

As the season of summer draws to a close, I tend to be struck by both the desire to continue to bask in the warm sunshine, and a renewed yearning for chilly fall evenings.  I still love utilizing summer flavors, such as melons and berries, but I also want to begin playing with the cozy, earthy spiced flavors of autumn.  Fortunately, tea is a fabulous, versatile beverage that covers both options. Brewed or steeped, it's great hot or cold, and the amount of varietals and variations are innumerable.

One of my absolute favorites at this time of year is Pumpkin Spiced Tea.  It's versatile, delicious, and, as an added bonus, the place smells amazing every time I brew it!  Recently, I've been experimenting with both hot and cold 'tea-tails' using the pumpkin spiced.  I'm thrilled by the idea that a single pot of any tea, can create fantastic cocktails of both cozy warm, and refreshing iced varieties. Below are two of my newest creations using this autumn inspired option:

September Days

• 1.75 oz Orange Vodka
• 1.25 oz. Basil Ginger Syrup
• 10 oz. Pumpkin Spice Tea (brewed & chilled)
• Fresh Basil Leaves

Sparsely line a tall glass with the Basil Leaves.
Fill glass with Ice.
Pour the Orange Vodka, Basil Ginger Syrup, and Pumpkin Spice Tea into a Shaker with ice and Stir.
Strain into the glass over the ice.

Cozy Night In

• 1.5 oz Bourbon 
• 1 oz Toasted Coriander Spice Syrup
• 8 oz Pumpkin Spice Tea (steeped hot)

Pour Bourbon, Toasted Coriander Spice Syrup, and Pumpkin Spice Tea into a mug. Stir lightly.

I'm looking forward to continuing to play with teas as the base for cocktails.  Chai, Roobios, White tea or Green tea, even good old fashioned Black tea .... the alternatives are innumberable, as are the flavor possibilities.

Happy Cocktailing!

Preparing for a Masterpiece

Recently, a bar I work at issued me a directive that I choose to think of as a challenge. Since I began there, evening business has increased dramatically, and management has decided that, in the interest of providing the swiftest service possible, all specialty cocktails should take no more than two minutes to create when ordered. As a bartender, I completely understood this objective of getting the customer the drink quickly, but as a mixologist, I wanted to ensure that all creations still upheld the highest levels of freshness and creativity.  As I pondered my directive for new cocktail pairings, I thought about something a wise mentor once said to me, "things are only as good as the base level." In the case of cocktails, that means preparation. The creation and pairing of flavors is an art that can take as long or as short of a time as necessary, as long as you intentionally and effectively prepare your ingredients so that, when the time comes to combine them, it appears swift and effortless. Monet didn't just wake up one morning and think, "today I shall paint for the first time and create a masterpiece!" He studied and practiced for decades before creating his most seminal works. He put in the preparation so that, when inspired, he could simply paint. 

I usually start my flavor play for cocktails with the non-alcoholic side of the equation. While the play of the flavors within the alcohol component is crucial, to me, if you don't have the optimum combination of fruit, juices, herbs, and spices going in, the drink isn't truly going to hit the mark of what you intend to achieve. I began thinking through the possibilities of purees, syrups, and infused waters for simplicity in the final creation process. Not to say muddling was completely off the table, but it does eat up a bit more time than stirring or shaking. I started with a puree. In this instance, I wanted to create a light, fruity but not too sweet drink, perfect for spring or summer patio sipping. I also wanted the flavors of the fruits to stand alone without the help of additional sugar. In an effort to small batch test, I muddled 2 cubes of honeydew melon in water until it was puree consistency, then added a pinch of coriander to brighten the flavor and add a bit of spice to compliment the cool sweetness of the honeydew. Once I got the amounts correct for the flavor I wanted, I added a splash of soda water to ensure the flavors didn't disappear with the introduction of a thinning component, then, after a couple of flavor tests, decided that raspberry vodka & ginger liqueur would be the optimal combination for my cocktail in this case. And so, The Spring Fling was born!

1 oz. honeydew coriander puree
1.5 oz. raspberry vodka
.5 oz. ginger liqueur
Shake, pour over rocks or crushed ice, and top with a splash of soda water

Syrups are also an area where the combination of flavors can make or break a cocktail. Personally, I'm a fan of approaching syrups much like creating a cooking stock. The sugar is substantially reduced, and the flavors of your other ingredients are allowed to shine through. It takes longer to prepare than simply dissolving sugar in water, but the result is wonderful flavor play that can be used much more creatively. One of my new favorites I created is a rosemary thyme syrup. For this particular woodsy fragrant concoction, I used light brown sugar instead of refined, and reduced the amount to 1/2 pint of sugar per quart of water, then slow simmered it at 200 degrees for about 30 minutes to really let the flavors of the rosemary and thyme come to the forefront. The result is now a location favorite addition that gets requested in everything from basic vodka sodas to martinis. Here's one of my favorite combinations for it:

Flora & Fauna
1.5 oz. orange vodka
1 oz. elderflower liqueur
.5 oz. rosemary thyme syrup
1 slice of fresh lemon
Shake all ingredients, and strain over ice

Water and soda water infusions are an area that, in my opinion, many bars don't utilize to their potential. While it does take time and constant upkeep to ensure enough is on hand for a popular cocktail, the result is a fresh, fantastic flavor that health conscious patrons love. Cucumber lime, strawberry basil, and pineapple orange are some common favorites, but what about cilantro lime, or ginger lemongrass, or jalapeno grapefruit! The possibilities are truly only as limited as your imagination!

Summer Spice Margarita
2 slices of lime
1 slice of lemon
2 slices of orange
1.5 oz. reposado tequila
1 oz. orange liqueur
1 tsp. jalapeno syrup
Shake and pour over rocks
Top with cilantro lime infused soda water

I am actually excited for the new possibilities this challenge brings! While the effort on the backside does require extra thought and planning, the results on the front end will be happy customers with delicious drinks swiftly in hand!

Happy Cocktailing!

A Mule By Any Other Name ....

The cocktail known as the Moscow Mule dates its origins back to the early 1940s.  The deliciousness of this spicy-sweet and citrusy drink appeals to hordes of people from every walk of life.  Over the years, multitudes of variations have been created by bartenders worldwide.  From Spanish Mules that use tequila, to Kentucky and Tennessee Mules that utilize bourbon, to Scottish Mules that (you guessed it!) use scotch, to simple flavor variations via infused vodkas, the varieties of options for this liquor+lime+ginger beer combination are as endless as there are flavor possibilities!

Personally, I love mules.  As a bartender, I enjoy the opportunity to tweak the basic recipe to appeal to the unique, individual tastes of my guests.  No matter whether I use flavored vodka, or employ juice additions, or even change the presentation to a crush-style drink, or, serve it up instead of on the rocks, the combination of flavors in a mule-style cocktail are always sure to please!  Read on for a few of my favorite recipes, and, as always, feel free to add your own twists and share your results!

The Spanish Burro (a fruity, sweet, and spicy version of a spanish mule)
  What You'll Need (tools and ingredients):
- 2 oz. of spicy sweet tequila
- 5 wedges of lime (4 for mixing the drink, 1 for garnish)
- .5 oz. of pineapple juice
- 3 to 4 oz. of ginger beer
- Crushed Ice
- Fresh pineapple (for garnishing)
  Creation Directions:
  Pour the tequila and pineapple juice in a copper mug or frosted pint glass.  Squeeze and drop in 4 lime wedges.  Add crushed ice to the top, and fill with ginger beer.  Garnish with a pineapple chunk and a lime wedge.

The Pearlicious Mule (a holidaylicious twist on the classic)
  What You'll Need (tools and ingredients):
- Shaker set
- Cocktail spoon
- 2 oz. of Pear vodka
- 1 oz. of cinnamon clove syrup*
- 3 slices of lime
- 3 to 4 oz. of ginger beer
- Ice cubes
- Fresh pear (for garnishing)
  Creation Directions:
  Pour the pear vodka and cinnamon clove syrup into a shaker, then squeeze and drop in the limes.  Add ice and shake.  Pour into copper mug or frosted pint glass, add a bit more ice, and fill with ginger beer. Stir until frothy and garnish with a fresh pear slice.
  * To make Cinnamon Clove Syrup, dissolve 1 pint of sugar in 2 pints hot water. Place in a deep saucepan on the stove, add 3 to 4 cinnamon sticks and 1 to 1.5 tablespoons of whole cloves. Bring to a slow boil (tiny bubbles) and simmer for 15 to 20 minutes. Strain into a separate container to cool.

Caribbean Kicker (a cosmopolitan meets caribbean mule cocktail)
  What You'll Need (tools and ingredients):
- Shaker set
- Cocktail spoon
- 1.5 oz. of Coconut rum
- .5 oz of orange liqueur
- Splash of orange juice
- Splash of pineapple juice
- 1 oz. of ginger beer
- 1 circle of lime
- ice cubes (for chilling)
  Creation Directions:
  Pour the rum, orange liqueur, orange juice, and pineapple juice into a shaker with ice and Stir.  Place the lime circle into a martini glass or wide-mouthed wine goblet and strain the cocktail mixture on top of it in the glass. Top with the ginger beer.

If you try out any of my recipes, let me know how it goes and send pics!  If any of my directions confuse, let me know that too ... I'm always happy to help!
Happy Cocktailing!

Clovers and Whiskeys and Leprechauns ... Irish Cocktails for St. Patrick's Day!

Saint Patrick's Day is approaching!  Being part Irish, I feel a special connection with this holiday, not to mention that, as a bartender, I get the opportunity to have all sorts of fun with cocktails and customers alike!  Keeping with all of the beverage fun and frivolity, here are a few twists on the standards that I've tested out and thought I'd share ....

The Redheaded Lass
This one is my twist on the standard Irish Mule.  It's a bit sweet, a bit tart, and the spice of the ginger beer creates a beautiful even out effect with the fruit and whiskey flavors.

• 2 ounces of Irish Whiskey
• 1 ounce of Strawberry Puree (recipe below)
• Fresh Lime
• Ginger Beer

In a pint glass, pour the Irish Whiskey and Strawberry Puree, squeeze and drop in the fresh lime, add ice to the top, pour in the Ginger Beer to fill the glass, then Stir.

Strawberry Puree:
In a blender combine 1 quart of fresh strawberries with 1 1/2 pints of water until liquid


Lucky Clover Cider
I get asked for this cider recipe year round, but it's perfect for the St. Patrick's Day holiday!  It can be served with the whiskey or without it, and I like to garnish it with a green sugar and cinnamon rim, but feel free to get creative with cookies, apples, or rock candy in fun colors and flavors!

• 1 quart of fresh Apple Cider
• 3-4 whole Cinnamon Sticks
• 2 tablespoons of whole Cloves
• 8 ounces of Irish Whiskey

Place the Apple Cider, Cinnamon Sticks, and Cloves in a saucepan on the stove. Heat until you achieve a slow boil, then simmer for 10 to 15 minutes.  Strain into a seperate container to cool.  Add the Irish Whiskey.  Garnish glasses, pour and serve.

Leprechaun Gold

This is my twist on the standard Pot of Gold cocktail.  The rosemary and thyme in the syrup give it a wonderful earthy twist, and the fresh ginger is a sweet spicy kick.

• 1.5 ounces of Irish Whiskey
• 1 ounce of Rosemary Thyme Syrup (recipe below)
• 2 slices of fresh Lemon
• 1 slice of fresh Ginger Root

Muddle the Lemon and Ginger Root in the Rosemary Thyme Syrup, add ice and the Irish Whiskey, then Shake and serve!

Rosemary Thyme Syrup:

• 16 grams of fresh rosemary
• 6 grams of fresh thyme
• 107 grams of light brown sugar
• 4 grams of cinnamon sticks (approximately 1 small stick)
• .08 grams of lemon zest (basically the zest of 1 slice of lemon)
• 882 grams of  hot water

Throw it all in a saucepan, stir to dissolve the sugar, bring to a slow boil, then simmer for 45 minutes to an hour. Strain into a seperate container to cool.

Regardless of whether you're preparing one of these Irish-inspired cocktails, or enjoying a pint of Guinness, Happy Saint Patrick's Day!  Send me pics of your cocktail creations and may the luck of the Irish be with you! 🍀

Happy Cocktailing!!

What's Old Can Be New

Sometimes, the best pairings are the old fashioned tried & trues. I say this, because mixology and cocktail pairings aren't always about the new, or the fad, or the creative exciting. Sometimes, the best possible pairing with a dish, is one that's been around for ages.

A good example: the culinary team is doing a special appetizer in which the shining star is a beef tartare. The mixologist side of me wants to create something completely new and interesting, but the realist side of me knows beyond a doubt, that the biggest seller drink pairing will definitely be a classic semi-dry martini with bleu cheese olives.

Now, that doesn't mean an eclectic twist can't be put on that classic martini. Bleu cheese olives have a strong flavor that pair well with vodka or gin cocktails, and steak tartare with its pepper and coriander spicing is also a strong flavor that lends itself to this strongly flavored cocktail. Basil or lemongrass infused in the gin or vodka are a nice, sweet citrusy compliment to both flavors. Another creative option would be to place the stuffed olives on a sprig of rosemary for the combination of flavor and aromatic.

My point is, just because it's not new, or a fad, or massively creative, doesn't mean that it's not the perfect cocktail pairing for your dish. If you want to get creative with an old favorite, great! If not, don't sweat it. Like many things in life, sometimes the best stuff has been in your wheelhouse all along!

Happy Cocktailing!

Cocktail R&D, The Fun and The Refusal of Failure

People ask me all the time, "how do you come up with these drinks?", or, "what made you create / think of that?" Honestly, for me, it's about working backwards. I realize that may sound weird, but it's true.

In my "former life" I was a dance teacher and choreographer. I pretty much got paid to create pictures with people! The funny thing is, I could always See the music. I could close my eyes, listen, and see what I wanted the end result to be. From there, it was simply a process of working backwards to get the movement, steps, lighting, and costuming that I had originally envisioned.  Not all of my visions always came to absolute fruition, though. Just because it works in your head, does not necessarily mean it works in practice! There were always adjustments to be made for the realities of capability, however, the end result was usually pretty dang close to my original vision, and if not, the alternate result was a success bourne of entertainingly tested non-failures!

I tend to approach mixology in much the same way. There's an end vision that I have that just needs to be played with and tested to ultimately create! The key takeaway here is "played with and tested" ... Cocktail Research and Development. We all know what happens when the spice of ginger pairs with the citrus of lime and the tang of vodka, but what happens if you introduce the sour of grapefruit into that mix, or if you infuse the spicy sweet of banana pepper? What about if the smooth fruit of cabernet is introduced into the sour bittersweetness of a bourbon sour? Or tequila or rum into the hoppiness of an IPA beer? What happens if you add apple, or honey, or mint, or cinnamon sticks into your shake of any drink, or even in the muddle? Does the taste change if you remove the zest and pith from the citrus you squeeze in before shaking, or does it make a taste difference if you add an aromatic to the garnish? It's all about playing with your original vision and allowing the results to not quite be what you want ... until you get it totally right with what you want it to be, or even a delicious different version that you love. There are no failures!!  Play with the flavors! There's no idea that's too stupid, or insane, or farfetched!

On that note of inspiration, here's the recipe for my honey jalapeno grapefruit puree. It's fantastic with margaritas, bloody maries, martinis, and even sangrias ... any drink you want a bit of sour spice in!

What You'll Need  (tools and ingredients):
●  Blender
●  1/2 a finely chopped jalapeno pepper
●  3 Tabelspoons of honey
●  1.5 cups of fresh grapefruit juice
●  1 packet of raw sugar

Directions:
Blend all ingredients until smooth. Fine strain into a quart container. Use for whatever your drink pleasure!

Feel free to play with substituting serrano for jalapeno, or ruby red for white grapefruit, or adding cilantro or cucumber or whatever you dream up!  Let me know how it goes! I love hearing inspirations!

Happy Cocktailing!

To Beer, or Not To Beer

I love the concept of "beertails".  Craft beer has so many flavors and facets and genres ... there's no way it doesn't lend itself to be incorporated in mixology!  From the honeyed undertones of lagers, to the bitter variances in IPAs, the possibilities are endless for blending those tastes with well chosen liquors, liqueurs, and any other kitschy cool ingredient that may strike your fancy.  Much like wines and sparkling wines have been for years (think mimosas and sangrias), beer seems to be the new fantastic mixer that's coming into its own.

One of the bars I work at keeps a number of local, rotating brews on tap.  I've had the opportunity to play with them as basises for cocktails (nee, beertails!), and all have been popular with my patrons. 
Generally, when creating a beer based cocktail, I begin by taking into account the underlying flavors in the beer I want to use. It's not just about the first taste that hits my mouth ... what are the flavors that I find in the middle, or on the back end of the experience?  Those are usually the ones that I try to pair with, or intensify, with my other ingredients.  Sometimes, though, it's simply about creating something I don't have on tap!  Once, a customer really wanted a sour beer, so I blended fresh lemon and lime with a splash of sour mix, a dash of rosemary thyme honey syrup, and one of our pilsners on tap to create one ... he still orders it to this day. 
Here are a couple of my other creations that have worked really well:

• Take 1.5 oz of spiced rum, a splash of apple cider, and an orange slice, add rocks and shake.  Pour into a pint glass and fill the rest of the way with your favorite winter or autumn lager.  The spices in the rum and the fruit in the cider blend perfectly with this style beer, and create a wonderful frothy spicy sweet beverage.

• Stir together 2 oz of sweet heat tequila, 1 tablespoon of honey, 1/8 teaspoon of worcestershire, and a squeeze of fresh lime.  Top with 6 to 7 ounces of  your favorite honey IPA and stir again, then enjoy!  This twist on the classic Michelada is a sure favorite that will compliment any Spanish cuisine, and you can add additional spice by simply adding 1/8 teaspoon of your favorite hot sauce (I prefer Chalula with this one) and increasing the honey to 1 1/8 tablespoons.

The main thing to remember is that there's no limit to the combinations you can dream up and create!  In the same way that multitudes of recipes for and styles of wine cocktails exist, beer has just as many possibilities as wine for drink bases.  Start playing with the options and let me know what fantastic (or ridiculous ... all are valid) things you come up with!

Happy Cocktailing!

Fragrant Syrup and Other Lessons

As of late, I have had the opportunity to work with some ridiculously talented chefs, one of which is a master chef who's talent blows me away. The good fortune to be able to learn from them simple things like knife skills, (I'm still not very good .. but I keep practicing & have a healthy stock of bandaids on hand!) temperature techniques when cooking, and, most importantly, subtle flavor enhancements via herbs & spices that one would not normally think of for cocktails, is a chance of circumstance that I am Oh So Grateful for!

A couple things that are important take-aways for me:
1. The best stuff takes time. Bartending is a lot of instant gratification. People want their drinks as immediately as possible, and, as a bartender, we want to move light speed fast to handle multitudes of drink orders from customers. Speed pours and multiple drinks being made at once are a norm in our multitasking bartending world. But, taking the time to slow down, to carefully and intentionally create the bases for those cocktails, (i.e. syrups, mixers, and infusions) is wonderfully fulfilling and, surprisingly relaxing! Wow. Who knew the fast paced world of bartending could contain those types of moments?!

2. Specificity in recipes is key. Just because I know for a fact that when I free pour a 4 count with my favorite pour spout style it equals 2 oz, doesn't mean that I'm not a slight fraction off of someone else's pour for a cocktail recipe. Taking the time to use measuring barometers like jiggers and tare weights is crucial to recreating the exact same cocktail with the exact same taste every time. #NoShame !

3. (This one is something that I always knew, but in cases of handling a crazy busy bar, it tended to fly to the sidelines for basic drinks like vodka and soda or gin and tonic) In the end, it's about the taste and experience, Not the alcohol. If you take the time and effort to make a great drink, it's going to be the thing that brings people back again and again. I have patrons that show up specifically for their favorite cocktails that I created weeks and months ago on weekend specials menus. I had one tonight that came in because he only is having one drink per week during Lent, so he wanted it to be the one that I'd created that he loved. Moments like that aren't about the alcohol. They're about the experience, and the fact that if you didn't put the time, effort, and specificity of ingredients into your cocktail base, the patron wouldn't come back again and again to relive that drink moment. The end result from the effort is truly gratifying.

With all that in mind, let's get to creating! I recently had the honor of creating the only cocktail served at the annual Academy of Chefs gala dinner. The syrup for this one was the key to the cocktail. It takes time, but the end result is totally worth it!!

Fragrant Syrup
What you'll need (tools & supplies):
●  a big pot
●  a sharp knife
●  a food scale
●  80 g. peeled and sliced ginger root
●  15 g. lime zest
●  90 g. granny smith apples
●  37 g. chopped lemongrass
●  1/2 a lime without pith (FYI, for those of you that are unfamiliar, "pith" is the white stuff that exists in between the zest and the fruit. Don't worry. Until I started working with these guys, I didn't know that was what it was called either!)
●  225 g. sugar
●  800 g. water

What to Do:
Put the water and sugar in the pot and stir until the sugar is completely dissolved. Then throw all the rest of the ingredients in, stir, and bring to a slow, tiny bubbles boil. Hold it there on low heat for 1.5 to 2 hours, stirring often. When you can taste the flavors, not just the sugar, it's ready! Strain and enjoy in your favorite cocktail!

The above recipe makes approximately 1 quart of syrup. Feel free to math out your amounts to create more or less. This one is great with vodka, rum, or gin. The subtle citrus, spice, and fruity sour work well with almost anything you can dream up. I used it with vodka, fresh ruby red grapefruit, and soda water, with an orange garnish for the AAC Dinner, but it will work wonderfully with a variety of liquor options and garnish choices! In the end, it's all about the flavors. It took me a couple of tries testing with things like lime versus lime leaves in the syrup, and what fruit would work best in the cocktail itself to get to the final product. Play with it! Let me know what you come up with! Variations are definitely the "spice of life"! :)

Happy Cocktailing!

Lemon and Ginger Divine

Welcome to the Cocktail Chatterbox!  To give you a bit of background, I'm a 25+ years bartender with a passion for flavor pairings and mixology!  I'm also a single mom, an avid furniture restorer and beach paperback reader, and animal enthusiast (thanks to my dog and cats).  I tell you this because I'm a "normal",  well-rounded individual, who appreciates that the world cannot revolve around a recipe ... #justsayin !

I thought I'd start this blog with one of my favorite past creations .... Enjoy at your own risk, and hit me up if you have any questions!

The Lemon Ginger Martini

Citrus and Spice always seem to go quite well together ... Kind of like Sonny and Cher, or Rogers and Hammerstein.  In this case, a hint of rosemary compliments the pairing fantastically.

What you'll need (tools and ingredients):

• Cocktail Shaker
• Cocktail Strainer
• Muddling Tool
• 2 oz. of lemon vodka (optional .. if you want to create a mocktail, simply don't use the vodka & follow the rest of the recipe)
• 1 slice of ginger root
• 2 slices of fresh lemon
• 1 oz of rosemary ginger syrup*

Directions:

• Muddle the fresh lemon & ginger root in the rosemary ginger syrup in your shaker until slightly pulverized (essentially, until you feel the muscles in your arm starting to wake up, or until you see that the ingredients being muddled are mushed and have the ability to float .... whichever comes first!)
• Add 2 ounces of lemon vodka, a splash of water, and ice
• Shake until frosty (literally this means until the shaker has frost on it ... in physiological terms, either your hands are cold from holding the shaker, or your arm feels like your tricep and/or bicep is buff!)
• Strain into a martini glass (After removing the smaller cup from the shaker, place the strainer over the top and press forward so that pulp does not flow into the martini glass while pouring)
• Feel free to garnish with a lemon twist or whatever makes you feel spectacular about the fabulous drink you've just created and are about to consume!
• Enjoy!!

*Rosemary Ginger Syrup

• Dissolve equal parts of sugar into boiling water (1 pint of sugar + 1 pint of water .. or whatever amount you want to make!)
• Add 1 broken up stalk of Fresh Rosemary and 1 piece of Peeled & Sliced ginger root (ginger root tends to be a variety of sizes ... {if you can hold the entire unpeeled root in your hand without it overlapping off the edge, you should have enough for 1 to 2 quarts of syrup.  Essentially, its up to you on how much spice you want in your syrup, but I would suggest half a palm of uncut root per pint.)
• Bring to a "tiny bubbles boil" and let simmer for 20-25 minutes (Take my advice, Do Not Bring This To a Full, Outright, Mega-Hilt Boil!  The sugar in it will cause the creation of interesting rock candy upon cooling! Sadly, I learned this the hard way ... #Oopsmoment )
• Strain the syrup into a container and cool. (The easiest way is to strain it from one pot into another that's sitting in ice, but that's if you need immediate cool down.  If you've got the time, you can strain the syrup into whatever you plan to store it in, then simply do not put a lid on the container until it's cooled completely.)

Now that you've created your cocktail or mocktail, let me know how it goes!  Better yet, send pics!  Happy Drinking!