Friday, May 30, 2014

Molegroni - The Oaxacan Mole Negroni


Dearest readers, Negroni Week is almost upon us (June 2-8), a celebration of the Negroni when bars nation wide are serve their best Negroni and give $1 per drink to a charity of their choice.  Visit the Negroni Week website to find your favorite local haunt, so go have a Negroni and give back!

I was asked by the lovely team at Imbibe Magazine to develop a variation on the Negroni for Negroni Week, which is a humbling task to say the least. (Imbibe and Negroni Week!)
 

Wednesday, May 28, 2014

Orange & Chile Apothic Rose Spritz

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You look like you need a drink.  It's five o'clock somewhere - actually it's five o'clock here and now.

How about something refreshing.  Something summery, sweet, with a little kick of spice?  Sounds delicious?  How about I'll throw in a bit of seltzer in there too, so you'll be secretly hydrating?  Cool?



Thursday, May 22, 2014

Trust Me, You're Drinking Your Sazerac Wrong



Ah, the Sazerac, what a contentious cocktail. 

The Sazerac is the holy grail of historical cocktails, and is argued to be where the name cocktail originates (a mixture of spirits, bitters, and sugar, to be exact), although cocktail historian David Wondrich contests this theory.  Somewhere along the line, it was decided that the Sazerac must be made with surgeon-like precision, and that any variation from the recipe deems the cocktail not a Sazerac, and instead some sort of bastard cocktail unworthy of consumption.


Wednesday, May 21, 2014

Sakura Cocktail


I recently had this cocktail at an event with Ultimat Vodka at Rag and Bone.  Esteemed bartenders Pam Wiznitzer, Robert Krueger, Igor Zukowiec, Bobby Hicks, and Julie Renee Williams collaborated with the clothing company to make cocktails that were inspired by the spring collection (and rumor has it, they got to pick out a few items as well).  One of my favorite cocktails from the evening was the Sakura created by Julie Renee Williams who tends bar at The McKittrick Hotel.

The Sakura is delightful - bright citrus flavors of lemon and yuzu, a sweet touch of honey, with Nigiri Sake to smooth out the cocktail.  I ordered my yuzu juice from Amazon, but if you're near a Japanese market, you can likely pick it up there.



I love the tangy zip of the yuzu, a perfect flavor for garden parties, picnics, or an evening tipple before dinner.  Enjoy!

Sakura 
Created by Julie Renee Williams

1-1/2 oz Ultimat Vodka
3/4 oz Unfiltered Nigiri Sake
1/4 oz Sakura Honey Syrup
1/2 oz Yuzu Lemon Juice (1:1)

Lemon Peel Slices to Garnish

Shake with Ice and Strain into a cocktail coupe.   




Monday, May 19, 2014

Modern Native Feasts Cookbook - Giveaway! - Closed



Gastronomista is a website that goes heavy on the cocktails and boozy concoctions, but let us not forget our other hedonistic needs - a girl's gotta eat after all.  For those of you who don't know, I'm a Colorado girl, which means I grew up barefoot in my mother's garden, eating berries off the bushes, and loved a good bison steak even at a young age.  Colorado instilled in me an appreciation for nature, the seasons, and the indigenous people who once dominated this country. 


Thursday, May 15, 2014

Lavender Cocktails - Tipple Trend Alert

At this year's Manhattan Cocktail Classic one thing was evident - lavender is a new hot ingredient on the cocktail scene.  The night of the Gala alone, I enjoyed three different cocktails using the aromatic herb, all of which were surprisingly delicious.  Lavender, a member of the mint family (Lamiaceae) adds a subtle floral note that balances well with sweeteners (honey), citrus, and even bitter flavors.

For your imbibing pleasure, below are the recipes to the Lavender Cocktails from The Manhattan Cocktail Classic, and a few more for good measure.  Cheers!

Image from Wikipedia
The Union Square Negroni is a surprising application of the aromatic flower, one that worked beautifully in balance with the bittersweet flavors of the Negroni.  The cocktail is a variation on the traditional Negroni, with layers of lavender to enhance the libation: a spray of lavender tincture, lavender bitters, and a fresh lavender sprig.  On Monday at the Negroni seminar, the handsome gents from Saxon & Parole showed us some of their Campari infusions - including lavender and lemongrass infused using a sous vide.


Monday, May 12, 2014

Manhattan Cocktail Classic Gala 2014 - Highlights and Highballs

This year marks the five year anniversary of the Manhattan Cocktail Classic, New York’s largest and booziest celebration of the mighty cocktail.  Events include industry seminars, tasting events, cocktail and cuisine pairings, distillery tours, but the highlight of the week is the Manhattan Cocktail Classic Gala.  On Friday May 9, the New York Public Library opened its doors again to host New York’s most decadent cocktail party for over 3,000 lucky imbibers.


Prior to entry, guests formed a line to anxiously await what the evening had in store.  The line itself was a who’s who of the spirits and cocktail world - brand ambassadors, decorated mixologists, master distillers, brand owners, and thirsty imbibers.  I, can be filed under the last category, and thirsty, I certainly was.


Wednesday, May 7, 2014

A Lady's Guide to the Manhattan Cocktial Classic Gala

One of the greatest parties in New York City is almost upon us - a night where we bow down to the spirits and pay homage to one of the world's greatest creations: The Cocktail.

I'm amazed to say this year will be my fourth Manhattan Cocktail Classic Gala - and I couldn't be more excited.  This year I know all the tricks, and I'm here to share them with you! 

Ladies, this one's for you: Gastronomista's Lady's Guide to the Manhattan Cocktail Classic Gala:


Tuesday, May 6, 2014

Cherry Blossom Gin Fizzie


Ah - spring has finally arrived after such a long and brutal winter.  I've been enjoying all of the spring blossoms so much: the trees finally green and the Kwanzan cherry trees bright and pink.  This is cause for celebration!  A cocktail, you say?  What a divine idea!


Monday, May 5, 2014

Ardbeg Ice Cream


I was recently invited to a gorgeous dinner at Betony to celebrate William Hill Estate Winery's Coastal Collection.  The wines were gorgeous, and paired gloriously well with the meal, but the show stopper was dessert.  And not even the main dessert.  This dessert was served to one person at the table who is gluten free. She had a large bowl of peaty scotch ice cream, covered in crunchy caramel bits.  Fortunately for me, she was thoughtful enough to share, although after tasting a mere bite of the smoky sweet ambrosia, I know I would have not been as generous.  

I was obsessed.  It was time to conquer the recipe on my own, caramel bits and all!  (I did not conquer the caramel bits).  I found a recipe the LA Times - and let me tell you, it is amazing.  Originally created by Nancy Silverton of Campanile, scotch ice cream is the perfect combination of sweet, salt, and savory from the peaty smoke.  It's incredible.  I used Ardbeg, but you can replace it with any other Islay scotch such as Laphroaig or Bowmore

I added a drizzle of dark chocolate sauce to the top of mine for extra measure.  

Enjoy!


Ardbeg Ice Cream

1 pound sugar
1 vanilla bean
1 1/2 cups Ardbeg Scotch
1 quart milk
1 quart whipping cream
16 egg yolks

Dark Chocolate Sauce for Drizzling

Place sugar, vanilla bean and Scotch in large pot and cook until dark caramel color. Add milk and cream and bring to boil. Remove from heat. Let stand 30 minutes. Bring mixture again to boil and pour over egg yolks while whisking. Strain through fine mesh strainer into bowl. Whisk to release heat until cool. Chill.

Freeze in ice cream maker according to manufacturer's instruction. Makes 1/2 gallon.



LA Times Recipe>>

Friday, May 2, 2014

Ancho Paloma



I'm always on the hunt for new cocktails that are delicious, boozy, and of course, refreshing.  I love a good grapefruit cocktail - especially in the warmer months. 

I recently received this recipe in my inbox from the lovely folks over at William Grant - and decided to give it a whirl.  It's a rift on the Paloma - a classic cocktail made with tequila, grapefruit soda, and traditionally, a slice of lime.  This variation, the Ancho Paloma, made by Jamie Salas uses Milagro Reposado, Ancho Reyes (my latest spirit-crush), grapefruit soda, and fresh lime juice. 

Behold:





Ancho Paloma
Created by Jamie Salas

1.5 oz Milagro Reposado
1/2 oz Ancho Reyes
1/2 oz Fresh Lime Juice
3 oz Grapefruit Soda

Optional: Salt for Rimming

Build the cocktail in a collins glass over ice, and top with grapefruit soda.  Garnish with a grapefruit peel.




Note:  If I were to do this cocktail again, I would make my own grapefruit soda with freshly squeezed grapefruit juice, and carbonate it at home.  Just for kicks.  
 

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