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| Rosehip Gin cocktail - thanks random ingredient purchase!! - Photo by Wasabi Prime |
Showing posts with label Gin. Show all posts
Showing posts with label Gin. Show all posts
Monday, March 30, 2015
OMG a Recipe: This Drink Will Go Straight to Your Rosehips
"So, I was browsing the Armenian market, and came across a whole bag of rosehips for $2...." said no one, EVAR. Well, except me. At the risk of sounding like a painfully insufferable hipster, I really was browsing a little Armenian deli/market in Bellevue -- Old Country Bakery, if you want to check it out -- and whenever I'm in a unique grocer, I make it a point to pick up at least one thing that I have no idea what to do with, but has enough familiarity that I can experiment with. So yes, I got a big ol' bag of whole, dried rosehips, for like, two bucks! What to do with them? No idea. That's why there's a blog.
Monday, March 17, 2014
OMG a Recipe: As Drunk on TV
Two vital things you should know about me -- (Vital I) I like my cocktails and (Vital II) I like my nerdy TV shows. A nicely-balanced drink in one hand, DVR remote in the other... PUT YOUR HANDS TOGETHER. Actually, don't do that. It would be messy. But what you can do, is be inspired to mix up some cocktails and/or get your genre-based serialized drama-watching on! No Spock-ears required, I PROMISE.
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| Carry on my Wayward Son, there'll be peace when you are done (with this drink) - Photo by Wasabi Prime |
Monday, September 30, 2013
OMG a Recipe: Mixing Things Up at the Hobbit Ultralounge
It's a oft-said saying that Nature abhors a vacuum, and that's true for many things, even with food and drink. If you stick with a narrow menu of items, even if they're your favorite things to eat or drink, you're missing out on a world of possibilities. I'm the most guilty of this vacuum, settling into Hobbit-like comfort zones and not always being on top of the latest and greatest things, most notably with beverages of the adult persuasion. But laziness – begone! I've been fortunate enough to take my drinking palate out on the town of late and reminding myself that one should never settle for a simple vodka soda... ever. It's long overdue I mixed things up again.
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| Feeling inspired by summer and blueberry cocktails - Photo by Wasabi Prime |
Monday, January 31, 2011
OMG a Recipe: Gin, Tea and Anne Marie
There's nothing wrong with having a civilized cocktail now and then, right? Maybe two..? The Prime was thankful to be given a bottle of the new Beefeater 24 London Dry Gin to sample and get all amateur mixologist with. The resulting experiments were both delicious and as the British like to say, truly capitol! So, cheerio and away we go on our magical gin-tastic journey!
So what makes this gin so unique? Beefeater 24's tale explains that it took a full day -- hence the "24" in the name -- for the gin to acquire its distinctive flavors of Japanese Sencha and Chinese Green teas. They were steeped in the gin, releasing their aromatic botannicals before the spirit was finally distilled. This extra layer of flavors adds a more heady fragrance to the gin, and while it's fine with a bit of lime and tonic, the complexity works better with a variety of flavors, like different kinds of citrus and herbals like sage or rosemary. It still has that woodsy pine botannical typical of gin, but with the added teas, it makes the flavor more delicate and out of a lack of a better word, fancy. But not in a bad way. The bottle design reflects this dressy layer of fancy-ness, with its beautiful floral textures, the crimson-dyed bottom that reflects a dramatic red hue, and if you look very closely, you can find a raven holding a key, representing the old tale that when the ravens that roost in the Tower of London leave, the monarchy will fall. I won't tell you exactly where the raven is, but the photo can give you a hint...
I was given a list of cocktail recipes to try out and the English Breakfast seemed a befitting drink to christen the new bottle of gin. This requires a little bit of prep, as the gin needs to be infused with English Breakfast Tea before mixing the cocktail. I let a tea bag of English Breakfast -- basically a black tea -- cold steep in about a cup's worth of the Beefeater 24. I let it sit for about an hour, but I think if I were to do this again, I'd cut the time by half or dilute it with the un-infused gin, just so the tea wasn't too overpowering with the other flavors. It's got both the sweetness and citrus kick of orange marmalade, which made for a great drink ingredient, as long as you strain out the pulpy bits before serving. I opted not to do the egg white foam, mostly because I knew my arm would feel like falling off if I tried to shake it the way the pros do, to get that perfect, creamy foam finish. Curse my short, stubby arms!! But the cocktail was nicely balanced and serving it in a pretty teacup makes you feel like less of a lush having one of these before noon. Yes, I used way too big of a garnish, as I don't have a zester that produces the elegant curls, so apologies for the giant wedge!
English Breakfast
1 3/4 oz English Breakfast Tea infused Beefeater 24
3/4 oz fresh lemon juice
3/4 oz pasteurized egg white (optional)
1/4 oz sugar syrup
1 spoon of marmalade (about half a tablespoon)
Shake and strain into a chilled glass (either a tea cup or cocktail glass) and garnish with a zested orange peel.
As to the matter of the second drink, it's the lavender-dressed photo at the top of the post. It wasn't in the list of cocktail recipes to try, I put this one together myself with my own Wasabi hands. It took cues from the other recipes that infused the gin with tea. For this one, I infused the gin with some chamomile, a less heavy tea with a more light, flowery taste. Where the English Breakfast infused gin had more of a caramel color, the chamomile left the tea with a lemony amber hue. This cocktail is girlish and springtime-fresh, taking flavor cues from the chamomile with a dash of lavender infused simple syrup, and rounding it out with the sweetness of St. Germain's elderflower liqueur. As to the origin of the name, at the risk of being placed number one with a bullet on the Bad Influence list, it's named after the soon-to-be-born daughter of a good friend whose supply of lavender from her garden gives this drink its intensely floral notes. Good Parent of the Year I'll never be, naming a cocktail after a baby, but it's an ode to the babymama who appreciates all these flavors and provided the key ingredient for this drink.
Anne Marie Tea Blossom
1 1/2 oz chamomile infused Beefeater 24 gin
1 oz St. Germain elderflower liqueur
1/2 oz fresh lemon juice
1/4 oz lavender infused simple syrup
Shake and straing into a chilled cocktail glass, rimmed with superfine sugar and a light sprinkle of dried lavender buds to garnish.
Much Wasabi Thanks to Beefeater for letting me play mad mixologist in Wasabi Kitchen Stadium, and getting a chance to sample this lovely new spirit.
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| Meet sweet little Anne Marie - she's pretty, but she packs a PUNCH! - Photo by Wasabi Prime |
So what makes this gin so unique? Beefeater 24's tale explains that it took a full day -- hence the "24" in the name -- for the gin to acquire its distinctive flavors of Japanese Sencha and Chinese Green teas. They were steeped in the gin, releasing their aromatic botannicals before the spirit was finally distilled. This extra layer of flavors adds a more heady fragrance to the gin, and while it's fine with a bit of lime and tonic, the complexity works better with a variety of flavors, like different kinds of citrus and herbals like sage or rosemary. It still has that woodsy pine botannical typical of gin, but with the added teas, it makes the flavor more delicate and out of a lack of a better word, fancy. But not in a bad way. The bottle design reflects this dressy layer of fancy-ness, with its beautiful floral textures, the crimson-dyed bottom that reflects a dramatic red hue, and if you look very closely, you can find a raven holding a key, representing the old tale that when the ravens that roost in the Tower of London leave, the monarchy will fall. I won't tell you exactly where the raven is, but the photo can give you a hint...
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| Feed the birds... tuppins a bag. See if you can find the birdy on your gin bottle! - Photos by Wasabi Prime |
I was given a list of cocktail recipes to try out and the English Breakfast seemed a befitting drink to christen the new bottle of gin. This requires a little bit of prep, as the gin needs to be infused with English Breakfast Tea before mixing the cocktail. I let a tea bag of English Breakfast -- basically a black tea -- cold steep in about a cup's worth of the Beefeater 24. I let it sit for about an hour, but I think if I were to do this again, I'd cut the time by half or dilute it with the un-infused gin, just so the tea wasn't too overpowering with the other flavors. It's got both the sweetness and citrus kick of orange marmalade, which made for a great drink ingredient, as long as you strain out the pulpy bits before serving. I opted not to do the egg white foam, mostly because I knew my arm would feel like falling off if I tried to shake it the way the pros do, to get that perfect, creamy foam finish. Curse my short, stubby arms!! But the cocktail was nicely balanced and serving it in a pretty teacup makes you feel like less of a lush having one of these before noon. Yes, I used way too big of a garnish, as I don't have a zester that produces the elegant curls, so apologies for the giant wedge!
English Breakfast
1 3/4 oz English Breakfast Tea infused Beefeater 24
3/4 oz fresh lemon juice
3/4 oz pasteurized egg white (optional)
1/4 oz sugar syrup
1 spoon of marmalade (about half a tablespoon)
Shake and strain into a chilled glass (either a tea cup or cocktail glass) and garnish with a zested orange peel.
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| This ain't Earl Grey - Photo by Wasabi Prime |
As to the matter of the second drink, it's the lavender-dressed photo at the top of the post. It wasn't in the list of cocktail recipes to try, I put this one together myself with my own Wasabi hands. It took cues from the other recipes that infused the gin with tea. For this one, I infused the gin with some chamomile, a less heavy tea with a more light, flowery taste. Where the English Breakfast infused gin had more of a caramel color, the chamomile left the tea with a lemony amber hue. This cocktail is girlish and springtime-fresh, taking flavor cues from the chamomile with a dash of lavender infused simple syrup, and rounding it out with the sweetness of St. Germain's elderflower liqueur. As to the origin of the name, at the risk of being placed number one with a bullet on the Bad Influence list, it's named after the soon-to-be-born daughter of a good friend whose supply of lavender from her garden gives this drink its intensely floral notes. Good Parent of the Year I'll never be, naming a cocktail after a baby, but it's an ode to the babymama who appreciates all these flavors and provided the key ingredient for this drink.
Anne Marie Tea Blossom
1 1/2 oz chamomile infused Beefeater 24 gin
1 oz St. Germain elderflower liqueur
1/2 oz fresh lemon juice
1/4 oz lavender infused simple syrup
Shake and straing into a chilled cocktail glass, rimmed with superfine sugar and a light sprinkle of dried lavender buds to garnish.
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| Enjoying a cuppa tea (and gin) with Beefeater 24 - Photos by Wasabi Prime |
Much Wasabi Thanks to Beefeater for letting me play mad mixologist in Wasabi Kitchen Stadium, and getting a chance to sample this lovely new spirit.
Wednesday, December 9, 2009
FoodTrek/OMG a Recipe: Dessert and Drinks with LUPEC Seattle
To the haughty fellows who insist that ladies only drink girly-drinks with sugared rims and "tini" stuck at the end of the cocktail names, they clearly haven't met the ladies of LUPEC. And they'd better be wearing a cup if they dare say it in the company of these saucy birds. Started in Pittsburgh just shy of a decade ago, the Ladies United for the Preservation of Endangered Cocktails (LUPEC) was a spirited society created to spread the word about lesser-known libations, preserving their heritage, and promoting the art of a properly-made drink. There are chapters of LUPEC across the country, so it's no surprise that in the foodie-verse of Puget Sound, there would be a Seattle chapter. The Prime attended their December meeting, hosted by the delicious folks at Spur.
I had heard recommendations from other bartenders in the area that the ladies of LUPEC would be a fun crowd, and they were not mistaken. Meetings are held every month at a different spot around Seattle. This band of cocktailians and foodies gather to drink, eat, and discuss all things spirit-related. The mood is convivial and welcoming, with members coming from both corporate cubicle life, as well as the food/drink industry, bound together by the love and respect for quality drinks. This is a knowledgeable bunch, and I guarantee you will learn something new. I discovered you can replace the water for making pie dough crust with vodka -- amazing! It was like being at school. With alcohol.
Spur was a great place to have the December meeting, and I had been meaning to try it out, so it was a win-win for me. They had two tables set up for LUPEC and passed around several plates of easy nibbles, like creamy truffle gougeres, salmon crostini, and a delicate butternut squash soup. They had a menu with two drinks made especially for the meeting -- I sipped on a light, fruity punch that packed quite a punch. I should have called this post: Why I Need to Get a New Camera, because sadly, most of the photos I took at the LUPEC meeting were too dark to post. Curses! My apologies, so I wanted to make it up to everyone with a drink and dessert.
I was inspired by LUPEC to play around with cocktails and put the advice of a liquored-up pie dough crust to work. Taking a cue from seasonal ingredients, I made a Persimmon Rosemary Bellini, and a dessert version of the drink, a Persimmon Rosemary Tart with a Gin Crust. Since these are somewhat Wasabi Prime-created, I put the recipes below, to much OMG-ness, as I rarely list such things.
The classic Bellini, created in Venice, Italy by Harry's Bar founder Giuseppe Cipriani, uses a peach puree with Champagne, commonly served at brunch and commonly getting one tipsy as all get-out. Stone fruits are long gone with summer, but I thought the sweet and tart flavor of a persimmon with rosemary would combine nicely with a bit of bubbly.
Autumn has delivered the seasonal blessing of fruits like the persimmon, a brightly-hued berry that looks a little like a tomato with its taut, shiny skin, and is pleasantly sweet when ripe. If it's picked too early, it can be a bit tart or bitter. I found a handful of soft, ripened persimmons and wanted to try pairing its almost melon-like sweetness with the fragrance of rosemary. I thought of the Bellini because it uses a fruit puree, and the color would look good against the sparkling wine. Because the persimmon isn't as sweet as a peach, the fruit puree was combined with a bit of simple syrup, infused with fresh rosemary. Topped with bubbly, it made for a fall-themed cocktail that was both refreshing and flavorful.
Pushing the same flavors further, the lightly sweet persimmon and pine flavor of rosemary seemed a good pairing for a dessert. Par-boiling and skinning the persimmons, they were cored and sliced thin, drizzled with some of the rosemary simple syrup. Taking the advice from the LUPEC meeting, I mixed a sweet piecrust dough, swapping alcohol for water. I wanted to keep the pine theme going, so I used gin instead of vodka, assuming it was a clean enough spirit to use for wetting the dough. I was warned that the alcohol would make the dough oddly moist, but simply push through the weird sensation and have faith in the spirit. True enough, while the dough was a bit sticky and required more flour to roll out, the evaporation of the alcohol produced a marvelously crisp and flaky crust and a heck of an alcohol vapor as I was opening the oven door to check on the baking dough. The resulting dessert was a freshly flavored treat that seemed more summery than autumn, and it was a nice break from all the heavier holiday foods that seem to be around us at every turn.
I raise a Persimmon Bellini to the ladies of LUPEC Seattle for a fun night out, and thanks to organizers Wendy Miller, Stevi Deter and Anu Apte for keeping the spirits alive every month. Thanks also to Spur for their hospitality and delicious food -- I look forward to visiting again! I will keep my eye out for the next LUPEC meeting. For those interested in more information about LUPEC Seattle, and if you have a Facebook account, you can access the latest updates on their Facebook group page.
For those wanting to make a persimmon Bellini or the tart, here are the recipes from the pantry files of Wasabi Prime:
WP Persimmon Rosemary Bellini
- 2 oz puree of one par-boiled and skinned persimmon fruit
- 1 tsp or more of a rosemary-infused simple syrup (add more to taste)
- 4 oz Champagne or sparkling wine
- thin slice of persimmon and/or small sprig of rosemary for garnish
To make the rosemary simple syrup, combined one part sugar to one part boiling water over the stove. Dissolve sugar, let mixture simmer for a few minutes with a large sprig of rosemary to impart flavor. Remove sprig and let the syrup cool before using.
For the persimmon, par-boil the whole fruit to soften and help remove the thin outer skin. Rub off as much of the membrane as possible in an icewater bath before coring and slicing it into smaller pieces. Puree in a food processor or blender until smooth.
Take a champagne flute or other cocktail glass and spoon the persimmon puree and the rosemary simple syrup into the bottom. Combine and taste for sweetness, adding more syrup if needed. Carefully pour the Champagne over the top. Garnish with persimmon slice and rosemary sprig.
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| Inspired Bellini and some not-too-dark photos from LUPEC meeting at Spur - Photos by Wasabi Prime |
I had heard recommendations from other bartenders in the area that the ladies of LUPEC would be a fun crowd, and they were not mistaken. Meetings are held every month at a different spot around Seattle. This band of cocktailians and foodies gather to drink, eat, and discuss all things spirit-related. The mood is convivial and welcoming, with members coming from both corporate cubicle life, as well as the food/drink industry, bound together by the love and respect for quality drinks. This is a knowledgeable bunch, and I guarantee you will learn something new. I discovered you can replace the water for making pie dough crust with vodka -- amazing! It was like being at school. With alcohol.
Spur was a great place to have the December meeting, and I had been meaning to try it out, so it was a win-win for me. They had two tables set up for LUPEC and passed around several plates of easy nibbles, like creamy truffle gougeres, salmon crostini, and a delicate butternut squash soup. They had a menu with two drinks made especially for the meeting -- I sipped on a light, fruity punch that packed quite a punch. I should have called this post: Why I Need to Get a New Camera, because sadly, most of the photos I took at the LUPEC meeting were too dark to post. Curses! My apologies, so I wanted to make it up to everyone with a drink and dessert.
 |
| Persimmon, you're such a tart - Photo by Wasabi Prime |
I was inspired by LUPEC to play around with cocktails and put the advice of a liquored-up pie dough crust to work. Taking a cue from seasonal ingredients, I made a Persimmon Rosemary Bellini, and a dessert version of the drink, a Persimmon Rosemary Tart with a Gin Crust. Since these are somewhat Wasabi Prime-created, I put the recipes below, to much OMG-ness, as I rarely list such things.
The classic Bellini, created in Venice, Italy by Harry's Bar founder Giuseppe Cipriani, uses a peach puree with Champagne, commonly served at brunch and commonly getting one tipsy as all get-out. Stone fruits are long gone with summer, but I thought the sweet and tart flavor of a persimmon with rosemary would combine nicely with a bit of bubbly.
Autumn has delivered the seasonal blessing of fruits like the persimmon, a brightly-hued berry that looks a little like a tomato with its taut, shiny skin, and is pleasantly sweet when ripe. If it's picked too early, it can be a bit tart or bitter. I found a handful of soft, ripened persimmons and wanted to try pairing its almost melon-like sweetness with the fragrance of rosemary. I thought of the Bellini because it uses a fruit puree, and the color would look good against the sparkling wine. Because the persimmon isn't as sweet as a peach, the fruit puree was combined with a bit of simple syrup, infused with fresh rosemary. Topped with bubbly, it made for a fall-themed cocktail that was both refreshing and flavorful.
Pushing the same flavors further, the lightly sweet persimmon and pine flavor of rosemary seemed a good pairing for a dessert. Par-boiling and skinning the persimmons, they were cored and sliced thin, drizzled with some of the rosemary simple syrup. Taking the advice from the LUPEC meeting, I mixed a sweet piecrust dough, swapping alcohol for water. I wanted to keep the pine theme going, so I used gin instead of vodka, assuming it was a clean enough spirit to use for wetting the dough. I was warned that the alcohol would make the dough oddly moist, but simply push through the weird sensation and have faith in the spirit. True enough, while the dough was a bit sticky and required more flour to roll out, the evaporation of the alcohol produced a marvelously crisp and flaky crust and a heck of an alcohol vapor as I was opening the oven door to check on the baking dough. The resulting dessert was a freshly flavored treat that seemed more summery than autumn, and it was a nice break from all the heavier holiday foods that seem to be around us at every turn.
I raise a Persimmon Bellini to the ladies of LUPEC Seattle for a fun night out, and thanks to organizers Wendy Miller, Stevi Deter and Anu Apte for keeping the spirits alive every month. Thanks also to Spur for their hospitality and delicious food -- I look forward to visiting again! I will keep my eye out for the next LUPEC meeting. For those interested in more information about LUPEC Seattle, and if you have a Facebook account, you can access the latest updates on their Facebook group page.
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| Persimmons and bubbly -- a fancy way to get your vitamins - Photos by Wasabi Prime |
For those wanting to make a persimmon Bellini or the tart, here are the recipes from the pantry files of Wasabi Prime:
WP Persimmon Rosemary Bellini
- 2 oz puree of one par-boiled and skinned persimmon fruit
- 1 tsp or more of a rosemary-infused simple syrup (add more to taste)
- 4 oz Champagne or sparkling wine
- thin slice of persimmon and/or small sprig of rosemary for garnish
To make the rosemary simple syrup, combined one part sugar to one part boiling water over the stove. Dissolve sugar, let mixture simmer for a few minutes with a large sprig of rosemary to impart flavor. Remove sprig and let the syrup cool before using.
For the persimmon, par-boil the whole fruit to soften and help remove the thin outer skin. Rub off as much of the membrane as possible in an icewater bath before coring and slicing it into smaller pieces. Puree in a food processor or blender until smooth.
Take a champagne flute or other cocktail glass and spoon the persimmon puree and the rosemary simple syrup into the bottom. Combine and taste for sweetness, adding more syrup if needed. Carefully pour the Champagne over the top. Garnish with persimmon slice and rosemary sprig.
WP Persimmon Rosemary Gin Tart
- One round of chilled pie dough, swapping water with dry gin - recipe for basic crust here, via Epicurious
- 4-5 ripe persimmons, par-boiled, skinned and sliced thinly
- 2 tablespoons of rosemary simple syrup
- 1 tbsp sugar
-1 tsp finely-chopped rosemary
Preheat oven to 400 degrees Fahrenheit. Roll out chilled dough -- the alcohol will make it wet and prone to breaking, so roll it carefully and use additional flour to prevent sticking. Place rolled dough into tart pan and dock the bottom with a fork to help release steam during pre-bake. Place tart crust in the oven for ten minutes to set, and remove to cool slightly before adding fruit slices.
Take the persimmon slices and toss with rosemary simple syrup, sugar, and chopped rosemary. Arrange evenly in cooled tart crust. Brush some of the leftover syrup onto the exposed parts of the crust before placing back into the oven at a lowered temperature of 350 degrees Fahrenheit, and let it bake for another 15-20 minutes, until the fruit is slightly browned. Serve with fresh whipped cream, small scoop of vanilla ice cream, or just om nom nom it.
Friday, December 4, 2009
FoodTrek: I've got a Crush on you
While no formal engagement has been announced, I can totally admit to crushing on Crush, the little house built with culinary love. The Prime was most grateful to receive an invitation to a private dinner, celebrating seasonal flavors and ingredients, complimenting cocktails featuring the dinner's sponsor, Plymouth Gin.
I'm not gonna lie -- the largess of writing a food blog sometimes includes the very good fortunate of events like these. When a PR agency gets in touch with me, I'm both appreciative and flattered they know this blog exists, as I maintain that I am the Invisible Girl in the Foodie-verse. Posts are not guaranteed, since due to my Nobody-status, this blog is not beholden to anyone, and that is a delightful bit of freedom. Therefore, the things I make a point to write about contain things I genuinely fancy or support. Crush had been on a list of restaurants I had wanted to experience for a while, so this invitation was the proper kick in the rear I needed. I've passed by its quaint location many times, a lovely house off Madison. I've experienced meals at restaurants in the past that have converted houses into dining establishments, and there's an instant charm that is both intimate and personable, as you know you're going to have the privilege of a truly precious experience. You walk through the front door of Crush and are immediately bathed in the distinctive glow of a home's lighting, there is a small bar to the right, and seating is scattered throughout the main floor, featuring modern white chairs to contrast the cozy interiors.
The dinner took place upstairs -- a glamorous loft, replete with glowing candles and brightly-hued centerpieces atop smooth white tablecloths. I dare anyone to experience this and not feel inspired to renovate one's attic into a secret dining parlor. A table was set up to display the different aromatics and herbal ingredients that reflect the autumn season, as well as illustrate what makes a distinctive gin. I don't know if they were meant to interact with, but I had to take a heady whiff of the dried orange peel and the juniper berries, as they created a wonderful perfume to prepare the palate for a beautiful meal.
Chef de Cuisine Andrew Lanier prepared the night's five course menu, which paired five distinctive cocktails with each course. I had heard the praises of Plymouth Gin sung before, by cocktail guru, Robert Hess, at a Drinking Lessons event at the Sorrento Hotel. He had commented how it was one of his own personal favorites for mixing drinks because it possessed a balanced flavor of multiple botanicals, distilled in the traditional method for a proper English gin. I admit that gin was not my first love, but a recent interest in craft cocktails and their colorful history has opened both my mind and my liver to new possibilities. As a result, I have rekindled a new appreciation for this spirit, and we are working towards a successful long term relationship. I may even consider wearing its letterman jacket or its class ring.
The distinct pine flavor from the juniper berry made the gin a welcome guest in the cocktails served at the dinner. There was a twist on the traditional French 75 in the evening's first beverage, the Crimson 75, combining beet juice as a natural sweetener and giving it a vibrant red hue. They also served a creamy egg white drink called the Cornucopia, as well as a fragrant Sangria de Inverno. My personal favorite of the night was the Field, Forest & Vine, a cocktail highlighting the gin flavor, lightly sweetened with apple, and as fragrant as the holidays itself. The second favorite was the Cardamom Cappuccino, a warm after dinner beverage, heady with nutmeg, mace and cardamom, with the creamy texture and froth of eggnog. I have listed the drink recipes for my two favorites below, but if you're curious about the other drinks, I have posted a PDF of the drink recipe menu here.
Upon being seated, we were presented with a lovely amuse-bouche of savory salmon eggs and a creamy, smoky mix of cream and bacon-infused maple syrup. The first course was a brightly-flavored roasted beet salad and farmstead chevre, with navel orange slices -- this paired well with the Crimson 75 cocktail, both complimenting each others' beet sweetness and citrus highlights. A beautiful and delicately-flavored rabbit loin in a matsutake mushroom consomme followed. The third course was a flavorful coriander crusted Hawaiian mero sea bass with sweetbreads, winter squash, pancetta and collard greens. They paired the egg white Cornucopia drink with this course. I enjoyed a few of the cocktails separate from the edibles, only because with such complex and unique flavors for both the food and drink, I didn't want one to overpower the other. My favorite course was probably the fourth: the juniper-scented Colorado lamb loin, served with celery root, black trumpettes and Syrah lamb jus. I'm quite a fan of fungi, so really, you had me at "black trumpettes." Heady, deep-flavored and rich with seasonal flavors, I felt like the character Remy, from one of my favorite Pixar movies, Ratatouille, as he explains how when the right flavors mix, you can picture the jazz-like expression of savory joy appearing like a symphony of sound and color in one's mind.
Dinner would not be complete without a sweet adieu, so the final course was a delightful Napoleon of quince, sandwiched between cardamom tuilles, with a ginger caramel semifreddo. It was supposed to be Seckel pears, but they did a last-minute menu change, to take advantage of the lovely blessing of quince in season. This, paired with the warm hug of a Cardamom Cappuccino was a wonderful sendoff for the night, especially since the day had been drenched in rain and wind. The very talented team at Crush composed a celebratory feast that truly captured the flavors of the season, reminding us how fortunate we are to have such culinary talent so close to home.
Warmest Wasabi regards to Crush, as well as a very special thanks to Plymouth Gin for hosting such a sumptuous meal, and providing a bottle of their English gin for our own cocktail adventures at home, plus a copy of Hemingway & Bailey's Bartending Guide to Great American Writers. Thanks also to Danielle Ferris of Access PR for the invitation, as well as providing the wonderful photographs of the event, taken by the talented team at Red Box Pictures. To quote F. Scott Fitzgerald from the bartending guide book: "First you take a drink, then the drink takes a drink, then the drink takes you." Indeed.
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| Cheers to you, Crush, Plymouth and honored guests - Photos courtesy of Red Box Pictures |
I'm not gonna lie -- the largess of writing a food blog sometimes includes the very good fortunate of events like these. When a PR agency gets in touch with me, I'm both appreciative and flattered they know this blog exists, as I maintain that I am the Invisible Girl in the Foodie-verse. Posts are not guaranteed, since due to my Nobody-status, this blog is not beholden to anyone, and that is a delightful bit of freedom. Therefore, the things I make a point to write about contain things I genuinely fancy or support. Crush had been on a list of restaurants I had wanted to experience for a while, so this invitation was the proper kick in the rear I needed. I've passed by its quaint location many times, a lovely house off Madison. I've experienced meals at restaurants in the past that have converted houses into dining establishments, and there's an instant charm that is both intimate and personable, as you know you're going to have the privilege of a truly precious experience. You walk through the front door of Crush and are immediately bathed in the distinctive glow of a home's lighting, there is a small bar to the right, and seating is scattered throughout the main floor, featuring modern white chairs to contrast the cozy interiors.
 |
| Chef de Cuisine Andrew Lanier, preparing the night's delights - Photo courtesy of Red Box Pictures |
The dinner took place upstairs -- a glamorous loft, replete with glowing candles and brightly-hued centerpieces atop smooth white tablecloths. I dare anyone to experience this and not feel inspired to renovate one's attic into a secret dining parlor. A table was set up to display the different aromatics and herbal ingredients that reflect the autumn season, as well as illustrate what makes a distinctive gin. I don't know if they were meant to interact with, but I had to take a heady whiff of the dried orange peel and the juniper berries, as they created a wonderful perfume to prepare the palate for a beautiful meal.
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| Botannical stars of the evening - Photo courtesy of Red Box Pictures |
Chef de Cuisine Andrew Lanier prepared the night's five course menu, which paired five distinctive cocktails with each course. I had heard the praises of Plymouth Gin sung before, by cocktail guru, Robert Hess, at a Drinking Lessons event at the Sorrento Hotel. He had commented how it was one of his own personal favorites for mixing drinks because it possessed a balanced flavor of multiple botanicals, distilled in the traditional method for a proper English gin. I admit that gin was not my first love, but a recent interest in craft cocktails and their colorful history has opened both my mind and my liver to new possibilities. As a result, I have rekindled a new appreciation for this spirit, and we are working towards a successful long term relationship. I may even consider wearing its letterman jacket or its class ring.
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| A Field, Forest & Vine cocktail with braised rabbit - Photo courtesy of Red Box Pictures |
The distinct pine flavor from the juniper berry made the gin a welcome guest in the cocktails served at the dinner. There was a twist on the traditional French 75 in the evening's first beverage, the Crimson 75, combining beet juice as a natural sweetener and giving it a vibrant red hue. They also served a creamy egg white drink called the Cornucopia, as well as a fragrant Sangria de Inverno. My personal favorite of the night was the Field, Forest & Vine, a cocktail highlighting the gin flavor, lightly sweetened with apple, and as fragrant as the holidays itself. The second favorite was the Cardamom Cappuccino, a warm after dinner beverage, heady with nutmeg, mace and cardamom, with the creamy texture and froth of eggnog. I have listed the drink recipes for my two favorites below, but if you're curious about the other drinks, I have posted a PDF of the drink recipe menu here.
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| A meal for all the senses - Photos courtesy of Red Box Pictures |
Upon being seated, we were presented with a lovely amuse-bouche of savory salmon eggs and a creamy, smoky mix of cream and bacon-infused maple syrup. The first course was a brightly-flavored roasted beet salad and farmstead chevre, with navel orange slices -- this paired well with the Crimson 75 cocktail, both complimenting each others' beet sweetness and citrus highlights. A beautiful and delicately-flavored rabbit loin in a matsutake mushroom consomme followed. The third course was a flavorful coriander crusted Hawaiian mero sea bass with sweetbreads, winter squash, pancetta and collard greens. They paired the egg white Cornucopia drink with this course. I enjoyed a few of the cocktails separate from the edibles, only because with such complex and unique flavors for both the food and drink, I didn't want one to overpower the other. My favorite course was probably the fourth: the juniper-scented Colorado lamb loin, served with celery root, black trumpettes and Syrah lamb jus. I'm quite a fan of fungi, so really, you had me at "black trumpettes." Heady, deep-flavored and rich with seasonal flavors, I felt like the character Remy, from one of my favorite Pixar movies, Ratatouille, as he explains how when the right flavors mix, you can picture the jazz-like expression of savory joy appearing like a symphony of sound and color in one's mind.
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| Cardamom Cappuccino with a delightful Napoleon - Photo courtesy of Red Box Pictures |
Dinner would not be complete without a sweet adieu, so the final course was a delightful Napoleon of quince, sandwiched between cardamom tuilles, with a ginger caramel semifreddo. It was supposed to be Seckel pears, but they did a last-minute menu change, to take advantage of the lovely blessing of quince in season. This, paired with the warm hug of a Cardamom Cappuccino was a wonderful sendoff for the night, especially since the day had been drenched in rain and wind. The very talented team at Crush composed a celebratory feast that truly captured the flavors of the season, reminding us how fortunate we are to have such culinary talent so close to home.
Warmest Wasabi regards to Crush, as well as a very special thanks to Plymouth Gin for hosting such a sumptuous meal, and providing a bottle of their English gin for our own cocktail adventures at home, plus a copy of Hemingway & Bailey's Bartending Guide to Great American Writers. Thanks also to Danielle Ferris of Access PR for the invitation, as well as providing the wonderful photographs of the event, taken by the talented team at Red Box Pictures. To quote F. Scott Fitzgerald from the bartending guide book: "First you take a drink, then the drink takes a drink, then the drink takes you." Indeed.
As promised, here are the recipes for the two favorite cocktails of the evening:
Field, Forest & Vine
1 1/2 oz. Plymouth Gin
1/4 oz. fresh pressed heirloom apple juice
1/4 oz. Verjus
1.2 Douglas Fir infused simple syrup
Small spring of rosemary
Gently muddle rosemary in mixing glass. Shake with gin, apple juice, verjus and Douglas Fir syrup. Fine strain into a cocktail glass that has been lightly rimmed on half the circumference with finely ground alder smoked sea salt.
Cardamom Cappuccino
1 oz. Plymouth Gin
1/4 oz. nutmeg, mace and pear infused syrup
1/2 oz. filtered water
1/2 oz. egg yolk
1/4 oz. heavy whipping cream
1 oz. cardamom and Tahitian vanilla bean chantilly cream
Vigorously whisk together gin, nutmeg syrup, water, cream, and egg yolk over a low flame. Be sure to whisk constantly as to not cook the egg! When the mixture is gently warmed, strain into a warmed cordial glass. Place a dollop of cardamom cream on the top. Garnish with freshly-grated nutmeg.
Monday, September 28, 2009
FoodTrek: Getting Schooled at the Sorrento Hotel
Robert Hess isn't a bartender, but he can make a better martini than you. He's never served behind the barrier separating drink-maker from drink-taker. But he is an avid collector of bygone times, and the keeper of anecdotal evidence behind the American invention that is the cocktail. Creator of the spirit-friendly website, Drink Boy, a published author on the subject of frosty beverages, and on the board of directors behind The Museum of the American Cocktail, Robert Hess has earned the rare distinction of being respected by individuals on both sides of the bar. Thanks to the centennial Sorrento Hotel, their own love of history has brought forth a regular series of events called Night School at the Sorrento Hotel: Drinking Lessons, where bartenders and spirited chroniclers of note are invited to give a discourse over the fine art and provenance of well known spirits and drinks.
Drinking Lessons could not have been held at a better location. The Sorrento Hotel is a lush and sumptuous altar to a lost era. Upon entering their Hunt Club bar, one immediately feels visited by old ghosts haunted with the ennui of the Volsted Act and beyond, emanating from the cozy dark wood paneling, with the warm flicker of candles to light the way to the stage-like bar.
It's difficult to imagine pop culture without dry martinis and pink cosmos, but it wasn't until the early 1800s where the first citation of a cocktail appeared in publication, defining it simply as spirits of any kind, sugar, water and bitters. Citing notes from old ledgers and literature over the subject of beverages known to fuddle the head, Robert Hess brought up one quote that seemed an apt opener for the evening; in regards to cocktails and politics, a mixed drink seemed a worthy instrument for a candidate, because a person having swallowed a glass of it, is ready to swallow anything else.
Befuddlement aside, Hess made it a point to extoll the virtues behind the craft of making a proper cocktail. Much like composing a recipe for food, a mixed drink should possess a complex flavor profile meant to amuse the palate more than knock the sobriety out of it. He insisted that a true cocktail shouldn't be all one flavor, be it sweet, bitter or alcoholic burn, but instead be a careful balance of all three. An example of this balance would be the Old Fashioned, which at the time of the early 19th century and not being particularly old, was simply named a Whiskey Cocktail, as it was one of the first of its time. Instructed by our teacher for the night, the Old Fashioned is composed of 2oz rye whiskey, a splash of simple syrup, and 2 dashes of Angostura bitters. Putting empty glasses before everyone, we were allowed a hands-on demonstration, customizing our own version of the first whiskey cocktail.
Hess bemoaned the suffering the Old Fashioned has had to endure over the years, being topped off with water to make the drink seem more full and muddling of fruit that left the drink pulpy and over-sweetened. While not a slave to garnishes, he admitted that a simple curl of orange zest is flavor enough to infuse the drink with the essential oils, enhancing the flavor of the whiskey and herbal bitters. Anything beyond that and it's a salad and probably best left for frathouse keggers.
The explanation over what put the "old" in Old Fashioned coincided with a mystery drink Hess began to mix in a vintage silver kettle. By the time 1862 had rolled around, cocktails were at a high point, all using a combination of similar ingredients. The use of Italian Sweet Vermouth had become en vogue as an alternative to bitters for its distinctive herbal flavor, but at the turn of the century, something new had reached American shores: French Dry Vermouth. This new ingredient offered a new flavor profile to drinks, creating the option for cocktailians to order a drink in the new or old fashioned style, hence the Whiskey Cocktail becoming of vintage form. The mystery cocktail Hess mixed included gin, orange bitters, and the "old" Sweet Vermouth. Pouring this drink into wine glasses, the rich amber liquid blushed against the light of the candles and we all sampled the pleasing results. The flavor was warm and caramel-sweet, with the lingering of the citrus bitters. Hess pulled his ta-daaaah for the evening by informing us that this was the original martini.
Holy eff -- and the Midnight Symposium for the F-word wasn't for another week! What about the crystalline pool of gin or vodka? The whisper of Vermouth? Does James Bond know?? How could this be the genesis for what we've all come to know as a martini? And where the hell are the olives? Hess explained that many of the original recipes for cocktails became lost to Prohibition, when the keepers of the spirits fled the country for less-teetotaled shores. In the absence of bartenders, it was left to the devices of high profile individuals like politicians and celebrities to define what it meant to order a stiff drink. These were also individuals most likely to be raging alcoholics, so it was like the monkeys were running the zoo. The bitters went AWOL, the vermouth became a hushed whisper, and the culinary martini became the alcoholic modern martini of today.
Not to completely abandon all hope, Hess mixed a true classic martini, composed of three parts gin, to one part Dry Vermouth, and a dash of orange bitters. Still possessing the spirit of the original martini, the classic had a balanced flavor while retaining the familiar glassine appearance. It was made clear that if one were to order a classic martini at the Hunt Club, one would assuredly receive the cocktail properly made. Another way of ordering a martini would be "perfect," with an even split between Sweet and Dry Vermouths. I have to say the sound of a perfect classic martini sounds awfully good right now.
Thankfully, the good people of the Sorrento Hotel did not leave us stumbling and befuddled with Robert Hess' knowledge and cocktails. Between each drink, they served us with small bites that included a chicken liver pate on toast, a demitasse of pea soup, and a serving of potato gnocchi. I'll admit, Mr. Wasabi and I wound up at Kidd Valley with a cheeseburger and onion rings at the end of the night, but the nibbles between each cocktail helped get us safely ensconced in I-Can-Haz-Cheeseburger-land.
Much appreciation to Robert Hess for educating the eager students of the Hunt Club classroom. Foodista was covering the event, taking much better photos than me, so I recommend checking out their post of the event, which includes the recipes for each cocktail and a more detailed description of the food served. Super duper golf clap to the Sorrento Hotel for creating the Night School series, which includes literary and music events, in addition to Drinking Lessons. They are continuing these through December, so if you get a chance to see any of the upcoming speakers, I think it will be both educational as well as entertaining. Go to the Sorrento website and email nightschool@hotelsorrento.com to reserve your spot for upcoming classes. Cheers to you!
 |
| Welcome to Night School at the Sorrento, where homework is awesome - photos by Wasabi Prime |
Drinking Lessons could not have been held at a better location. The Sorrento Hotel is a lush and sumptuous altar to a lost era. Upon entering their Hunt Club bar, one immediately feels visited by old ghosts haunted with the ennui of the Volsted Act and beyond, emanating from the cozy dark wood paneling, with the warm flicker of candles to light the way to the stage-like bar.
It's difficult to imagine pop culture without dry martinis and pink cosmos, but it wasn't until the early 1800s where the first citation of a cocktail appeared in publication, defining it simply as spirits of any kind, sugar, water and bitters. Citing notes from old ledgers and literature over the subject of beverages known to fuddle the head, Robert Hess brought up one quote that seemed an apt opener for the evening; in regards to cocktails and politics, a mixed drink seemed a worthy instrument for a candidate, because a person having swallowed a glass of it, is ready to swallow anything else.
 |
| Ye Olde Fashioned when it was still New Fashioned - Photo by Wasabi Prime |
Befuddlement aside, Hess made it a point to extoll the virtues behind the craft of making a proper cocktail. Much like composing a recipe for food, a mixed drink should possess a complex flavor profile meant to amuse the palate more than knock the sobriety out of it. He insisted that a true cocktail shouldn't be all one flavor, be it sweet, bitter or alcoholic burn, but instead be a careful balance of all three. An example of this balance would be the Old Fashioned, which at the time of the early 19th century and not being particularly old, was simply named a Whiskey Cocktail, as it was one of the first of its time. Instructed by our teacher for the night, the Old Fashioned is composed of 2oz rye whiskey, a splash of simple syrup, and 2 dashes of Angostura bitters. Putting empty glasses before everyone, we were allowed a hands-on demonstration, customizing our own version of the first whiskey cocktail.
Hess bemoaned the suffering the Old Fashioned has had to endure over the years, being topped off with water to make the drink seem more full and muddling of fruit that left the drink pulpy and over-sweetened. While not a slave to garnishes, he admitted that a simple curl of orange zest is flavor enough to infuse the drink with the essential oils, enhancing the flavor of the whiskey and herbal bitters. Anything beyond that and it's a salad and probably best left for frathouse keggers.
The explanation over what put the "old" in Old Fashioned coincided with a mystery drink Hess began to mix in a vintage silver kettle. By the time 1862 had rolled around, cocktails were at a high point, all using a combination of similar ingredients. The use of Italian Sweet Vermouth had become en vogue as an alternative to bitters for its distinctive herbal flavor, but at the turn of the century, something new had reached American shores: French Dry Vermouth. This new ingredient offered a new flavor profile to drinks, creating the option for cocktailians to order a drink in the new or old fashioned style, hence the Whiskey Cocktail becoming of vintage form. The mystery cocktail Hess mixed included gin, orange bitters, and the "old" Sweet Vermouth. Pouring this drink into wine glasses, the rich amber liquid blushed against the light of the candles and we all sampled the pleasing results. The flavor was warm and caramel-sweet, with the lingering of the citrus bitters. Hess pulled his ta-daaaah for the evening by informing us that this was the original martini.
 |
| Mystery Drink...minus the olives - Photos by Wasabi Prime |
Holy eff -- and the Midnight Symposium for the F-word wasn't for another week! What about the crystalline pool of gin or vodka? The whisper of Vermouth? Does James Bond know?? How could this be the genesis for what we've all come to know as a martini? And where the hell are the olives? Hess explained that many of the original recipes for cocktails became lost to Prohibition, when the keepers of the spirits fled the country for less-teetotaled shores. In the absence of bartenders, it was left to the devices of high profile individuals like politicians and celebrities to define what it meant to order a stiff drink. These were also individuals most likely to be raging alcoholics, so it was like the monkeys were running the zoo. The bitters went AWOL, the vermouth became a hushed whisper, and the culinary martini became the alcoholic modern martini of today.
 |
| Classic Martini, as poured by Robert Hess - Photo by Wasabi Prime |
Not to completely abandon all hope, Hess mixed a true classic martini, composed of three parts gin, to one part Dry Vermouth, and a dash of orange bitters. Still possessing the spirit of the original martini, the classic had a balanced flavor while retaining the familiar glassine appearance. It was made clear that if one were to order a classic martini at the Hunt Club, one would assuredly receive the cocktail properly made. Another way of ordering a martini would be "perfect," with an even split between Sweet and Dry Vermouths. I have to say the sound of a perfect classic martini sounds awfully good right now.
 |
| From Sept Photos |
Thankfully, the good people of the Sorrento Hotel did not leave us stumbling and befuddled with Robert Hess' knowledge and cocktails. Between each drink, they served us with small bites that included a chicken liver pate on toast, a demitasse of pea soup, and a serving of potato gnocchi. I'll admit, Mr. Wasabi and I wound up at Kidd Valley with a cheeseburger and onion rings at the end of the night, but the nibbles between each cocktail helped get us safely ensconced in I-Can-Haz-Cheeseburger-land.
 |
| Closing Time - you don't have to go home, but you can't stay here - Photo by Wasabi Prime |
Much appreciation to Robert Hess for educating the eager students of the Hunt Club classroom. Foodista was covering the event, taking much better photos than me, so I recommend checking out their post of the event, which includes the recipes for each cocktail and a more detailed description of the food served. Super duper golf clap to the Sorrento Hotel for creating the Night School series, which includes literary and music events, in addition to Drinking Lessons. They are continuing these through December, so if you get a chance to see any of the upcoming speakers, I think it will be both educational as well as entertaining. Go to the Sorrento website and email nightschool@hotelsorrento.com to reserve your spot for upcoming classes. Cheers to you!
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