Friday, August 29, 2014

Survival Guide: The Dog Days of Summer

I can't believe it's Labor Day weekend already - summer really flew by this year!  Even though Labor day is considered the finale of summer - we technically have a few more weeks of glorious summer to enjoy!   Celebrate, we must - break out the pool toys and the pineapple rum!
 

1.  Foodie Pool Floats!  

2. Victoria Amory Champagne Ketchup

3.  Tin Cup Whiskey Sours!

Whiskey Sour

3/4 oz Fresh Lemon Juice
3/4 oz Simple Syrup (1:1 sugar to water)
1 1/2 oz Whiskey
Garnish with a Brandied Cherry & a Lemon Wedge

4.  Sunnies - Obvs. 

5.  Bevie Flamingo Floaters

6.  Boozy Frozen Treats by Buzz Bar

7.  Stella Jean Retro Two Piece 

8.  Plantation Pineapple Rum.  Because, Tiki Drinks.

9.  Ludlows Cocktail Shots.  Because, Summer.

10.  Surfbort by Octovo x Tilley

11.  What a Melon 2 person Tent

Thursday, August 28, 2014

Watermelon Aperol Spritz at Saxon + Parole

Masa Urushido's Watermelon Aperol Spritz at Saxon + Parole in NYC

If you haven't heard of Masa Urushido by now, you should.  He's running the bar program at Saxon + Parole, The Daily, and Public, in addition to winning global cocktail competitions!  In my opinion, he's one of the insanely talented young guns of the cocktail world creating delicious cocktails that are sophisticated, seasonal, and yet approachable for even the most novice imbiber.

Masa Urushido's Watermelon Aperol Spritz at Saxon + Parole in NYC
S+P Monthly Cocktail Cabinet


Whenever I'm seated across the bar from him, I know I will be surprised with whatever comes my way, and yesterday was no different.  I was lured into Saxon + Parole by a tempting post on instagram to try the new Cocktail Cabinet creation - the Watermelon Aperol Spritz.  I was not disappointed - this cocktail was well worth the journey from Brooklyn, and was savory, sweet, and refreshing.

I loved the combination of the different flavors - the sweetness of the watermelon, the bittersweet flavor from the Aperol, and vinegary, vegetal flavors of basil shrub and the cucumber.  Lovely for the end of summer!

Lucky for you, I have the recipe! 

Watermelon Aperol Spritz
Created by Masa Urushido

1 ½ oz. Aperol
½ oz. Bulldog Gin
1 oz. Fresh Watermelon Juice
¼ oz. House Made Basil Shrub
Perrier

Add all ingredients in a wine glass and give it a gentle stir

Masa Urushido's Watermelon Aperol Spritz at Saxon + Parole in NYC

Cheers!

Sunday, August 24, 2014

Gastronomista + The American Whiskey Trail


Head over to the Huffington Post to read my latest notes on the American Whiskey Trail.  A lot has changed since I was last there in 2008, and it sounds like there are going to be dramatic changes happening in the next few years as numerous companies are investing millions of dollars into their distilleries.  Looking forward to what is to come (I hope it brings more delicious whiskey!).  

Read on >>

Wednesday, August 20, 2014

Boxed Wine Hack - Instant Granitas!

This is my new favorite trick for summer.  Freeze boxed wine, drizzle with a delicious liqueur, top with fruit, and you've got yourself and easy, picnic-friendly wine granita!! Genius!!

Gastronomista Boxed Wine Granita Hack

Red Wine Grenadine Granita

1 500 ml Black Box Cabernet Sauvignon
City of Daughters Rose Hip Grenadine to Taste
Top with Fresh Apricot Slices and Fresh Mint

Instructions:
With a sharp knife, cut through the boxed wine carton lengthwise, and then in the short direction on either end.  You should be able to fold back the flaps of the carton like so:

Gastronomista Boxed Wine Granita Hack

Scoop out a a few bites of the frozen wine, and chop up the wine with a spoon.  Drizzle with Grenadine, and top with fresh fruit and mint.  Enjoy!

Gastronomista Boxed Wine Granita Hack

Gastronomista Boxed Wine Granita Hack

Cheers!

Saturday, August 16, 2014

Honey Solera Aged Daiquiris

 Gastronomista Honey Solera Aged Daiquiri

Happy National Rum Day!  Does one need a national holiday to drink rum? NO!  Will we celebrate anyway, YES!

The Daiquiri has been a long misunderstood cocktail, often drowned in saccharine sweet mixes, creamed coconut, and blended to oblivion with god knows what.  If you've been to New Orleans, you know what I'm talking about.

The classic daiquiri is a very simple cocktail, one loved by Ernest Hemingway and great men and women alike.  So this Rum Day (or whatever) do your daiquiri the honor of preparing it in the classic way: rum, lime juice, simple syrup.  Brilliant.

But, this is Gastronomista, so I have to throw a curve ball in there somewhere.  I don't want you, dear reader getting bored of my ongoing booze banter.  For this daiquiri I've used Caliche the Solera Aged clarified rum from Puerto Rico and Honey Syrup.  The honey syrup is an easy substitution, but one that adds another layer of floral roundness to the cocktail.  This might be my new favorite daiquiri move.  Just sayin'.

Enjoy!

Gastronomista Honey Solera Aged Daiquiri
 

Honey Daiquiri

2 oz Caliche Solera Aged Rum
1 oz Fresh Lime Juice
3/4 Honey Syrup (1:1 honey to water)

Shake with ice and strain into a cocktail coupe.  Garnish with a lime wedge.   

Gastronomista Honey Solera Aged Daiquiri



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