tag:blogger.com,1999:blog-20175340897010883182024-03-25T03:19:16.432-04:00GastronomistaCocktails, Punch bowls, and Boozy Babes!eyeore211http://www.blogger.com/profile/17988613723427477918noreply@blogger.comBlogger870125tag:blogger.com,1999:blog-2017534089701088318.post-10701781380894570632020-07-29T13:49:00.000-04:002020-07-29T14:19:51.631-04:00Clarified Salted Paloma<div class="separator" style="clear: both; text-align: center;">
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The thing about minimalism is that it's all about deception. What you think is simple is actually quite complex, and there in lies the magic. I don't think I would ever call myself a minimalist - I like <i>things (cough - glassware)</i> too much - but I do like when a concept is followed through relentlessly.<br />
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Which brings me to the <b>Clarified Salty Paloma</b>. I first saw<a href="https://www.instagram.com/p/CCy55_nF6bc/"> this cocktail</a> on Instagram, posted by <b>Max Reis </b>(<a href="https://www.instagram.com/beerghost/">@beerghost</a>), who works at <b>Gracias Madre</b> in Los Angeles. He developed this minimalist take on the Paloma and kindly shared the recipe with me, and now I share it with you.<br />
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It should be noted that this cocktail was designed to utilize day old grapefruit juice and grapefruit peels from his bar, making it even more sustainably minded and awesome.<br />
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It should be noted that clarified cocktails don't make a ton of <i>rational</i> sense for the home bartender - it's quite a lot of work for an aesthetically driven drink - but if you make cocktails for the internet like I do suddenly it makes sense to dive down the clarified cocktail rabbit hole.<br />
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Clarified cocktails make a whole lot more sense in today's Covid world, where bartenders and bar owners around the world are scrambling to make to-go cocktails. The problem lies with citrus juice. Once juiced, the flavor goes bad after 36-48 hours. Clarification and "cordialization" are preservation techniques, thereby making the citrus ingredients shelf stable, and in turn, those bottled or canned cocktails with citrus in them have a longer shelf life.<br />
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<tr><td class="tr-caption" style="text-align: center;">6% Lime Acid</td></tr>
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I also spoke with <b>Mike Capoferri</b> (<a href="https://www.instagram.com/mfcapoferri/">@mfcapoferri</a>) of <b>Thunderbolt </b>in Los Angeles about how to use citric acid to balance cocktails. He makes cordials out of lemon and lime juice to make them shelf stable, but uses a centrifuge to clarify the juice, which he then boils with sugar and citrus peels, and then balances using citric acid. The key to citric acid is understanding that it does not impart <i>flavor</i>, but instead <i>acidity</i>. Thunderbolt makes a house "Lime Acid" that is a blend of water, citric acid, and malic acid, which is the same one used by Reis in his grapefruit cordial recipe.<br />
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After talking with both Reis and Capoferri all I wanted to do is buy a centrifuge, but unfortunately the Spinzall is sold out. So I turned to <b>Dave Arnold</b> on his technique to clarify citrus using Agar powder. You can read his full blog post <a href="http://www.cookingissues.com/index.html%3Fp=1439.html">here</a>, but this was the recipe I used:<br />
<b></b><br />
<b>Clarified Grapefruit Juice</b><br />
<b></b><br />
400 grams Grapefruit Juice (Room Temp)<br />
100 grams Water<br />
1.5 grams Agar Powder<br />
Nut Bag<br />
Coffee Filters<br />
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Boil the water and Agar powder in a small pot on medium to high heat. Once the agar is "hydrated" add the juice and whisk. Place pot in an ice bath to set and let sit for a few minutes. Gently stir the curds, and pour into a nut bag over a fine mesh sieve. Let strain, and double strain using coffee filters (you'll need a lot of them). <br />
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<tr><td class="tr-caption" style="text-align: center;">Leftover Clarified Grapefruit Juice</td></tr>
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I then mixed the clarified grapefruit juice with Thunderbolt's 6% Lime Acid (recipe below), sugar, salt, grapefruit peels to make the salted grapefruit cordial, per Reis' specs. It should be noted that this cordial is<i> delicious</i>, and you'll likely want to pour it on everything. You've been warned.<br />
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<b>Thunderbolt LA's 6% Lime Acid</b><br />
235 grams Water<br />
10 grams Citric Acid<br />
5 grams Malic Acid<br />
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Mix in a glass bottle until all the crystals have dissolved.<br />
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<b>Salted Grapefruit Cordial</b><br />
250 grams Clarified Grapefruit Juice<br />
150 grams Sugar<br />
12.1 grams Lime Acid<br />
3 grams Salt<br />
10 grams Grapefruit peels<br />
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Bring to a simmer over medium high heat, turn off the stove and let sit for 2-3 hours.<br />
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- OR -<br />
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Sous vide at 135 degrees for 40 minutes, and then at 145 degrees for 20 minutes (the lowest temperature to reach pasteurization). <br />
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<tr><td class="tr-caption" style="text-align: center;">Salted Grapefruit Cordial</td></tr>
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And finally, we have come to the cocktail recipe! The <b>Clarified Salty Paloma</b>, as created by Max Reis, modified by me. My modifications are quite simple: I wanted the color of the cocktail to be slightly yellow/green for aesthetic reasons, and I used a grapefruitcello because that's what I could find in the liquor store. You can try different types of grapefruit liqueurs here, depending on what you can find at your local. I love that this cocktail builds on the mineral forward, savory flavor of a great blanco tequila like <b><a href="https://elmayor.com/products/">El Mayor</a></b>, and the salty cordial imparts an inexplicable viscosity and complexity to what is a traditionally simple drink. This is in fact a very rad drink. It's complex and sophisticated, minimal and multifaceted, and without a doubt - delicious. I realize it's a lot of work for the final product, but I have to say, it does make for a better drink.<br />
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<b><u>Clarified Salted Paloma</u></b><br />
<i>Created by Max Reis</i><br />
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1-1/2 oz El Mayor Blanco Tequila<br />
1-1/4 oz Salted Grapefruit Cordial<br />
1/2 oz Grapefruitcello<br />
Top with Soda Water<br />
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Build over ice in a saline solution rimmed glass, and garnish with a tiny grapefruit peel. <br />
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Note: Max wouldn't have used a garnish - because minimalism. That said, I'm a sucker for a garnish, so here we are.<br />
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I learned a lot through this process, and I hope you do too. If you're interested in clarifying for aesthetics or for functionality, either way, the god is in the details. And I for one, am excited to learn a few new techniques. <br />
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Cheers!<br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-90541401532431509782020-07-15T16:30:00.000-04:002020-07-16T15:23:56.145-04:00Lemongrass Saturn<div class="separator" style="clear: both; text-align: center;">
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I find inspiration for cocktails: in food, in deserts, but most often, I find inspiration in the spirits themselves. Whenever I'm getting acquainted with a new spirit, I taste it neat, and identify the primary flavors. I then try to think about what other flavors will either compliment or contrast against the dominant flavors in that spirit and build a concept around that. Lemongrass is a flavor that struck me in the new <b><a href="https://limestonebranch.com/spirits/bowling-burch-gin/">Bowling & Burch</a></b> gin, the small batch gin made from 17 botanicals grown on the Limestone Branch Distillery grounds. I was surprised to see Lemongrass as an ingredient in their gin, because it is an ingredient that I love and use a lot when I'm cooking. I wanted to try an unexpected cocktail playing up the lemongrass flavor - and immediately thought about a Saturn. <br />
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The Saturn is a classic Tiki drink, invented in 1967 that uses gin, lemon juice, passionfruit, orgeat and velvet falernum. They are delicious, and even more delicious when made with lemongrass infused gin. I made mine with passion fruit syrup, but I always recommend using fresh juice whenever possible. </div>
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<b><u>Lemongrass Saturn</u></b></div>
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<i>Created by Gastronomista</i></div>
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1-1/2 oz Lemongrass Infused Bowling & Burch Gin</div>
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1/2 oz Fresh Lemon Juice</div>
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1/2 oz Passion Fruit Syrup</div>
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1/2 oz Orgeat</div>
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1/4 oz Velvet Falernum</div>
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Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a fresh lemongrass stalk, a fresh flower, and a cocktail cherry.</div>
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<u>Lemongrass Infused Gin</u></div>
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3 Stalks Lemongrass</div>
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1 Cup Gin</div>
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Combine in a non-reactive container and let sit for one week before serving. </div>
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-89921495242872993542020-07-01T09:00:00.000-04:002020-07-01T18:25:41.336-04:00Tajin Mango Margarita<div class="separator" style="clear: both; text-align: center;">
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This recipe is inspired by one of my favorite summer treats - mango with chili and lime. When I lived in New York City I would always buy bags of chili mango from the street vendors who camped out in front of our offices. When I moved out west to Colorado, I was able to find chili mango candy, like Vero Mango or dried mango covered in chili powder. I love the combination of sour, sweet, and chili - three flavors that are also in this margarita.<br />
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I made a mango syrup with Turbinado sugar and fresh mango, made from the blended fruit. It's basically jam and it is delicious. I shook my syrup up with<a href="https://elmayor.com/"> El Mayor Reposado Tequila</a>, fresh lime juice, Ancho Chili liqueur, and a little bit of simple. I added a pinch of Tajin seasoning, and garnished it with fresh mango peppered with Tajin and a few fancy lime slices. I wanted to use a reposado tequila with this cocktail to pair with the cooked mango syrup that has a nice round sweetness to it. I thought the flavors of vanilla and caramel in the El Mayor tequila would work well with the mango - and I was right.<br />
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I can tell this Tajin Mango Margarita is going to be a hit this summer!<br />
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<b><u>Tajin Mango Margarita</u></b><br />
<i>Created by Gastronomista</i><br />
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2 oz El Mayor Reposado Tequila<br />
3/4 oz Ancho Chili Liqueur<br />
3/4 oz Mango Syrup*<br />
1 oz Fresh Lime Juice<br />
1/2 oz Turbinado Simple<br />
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Shake with ice and strain over a king cube. Garnish with lime slices and fresh mango.<br />
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<b><u>Mango Syrup</u></b><br />
<br />
1/3 c Turbinado Sugar<br />
1/3 c Water<br />
1/2 Mango, Sliced<br />
<br />
Bring all of the ingredients to a simmer until the sugar crystals have dissolved. Let cool and blend into a puree. Transfer to a non-reactive container and store in the refrigerator for up to one month.<br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-21633058789774750242020-06-24T13:03:00.000-04:002020-06-24T13:03:45.500-04:00Garden Gin Fizz<div class="separator" style="clear: both; text-align: center;">
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I love the time of year when Spring transitions into Summer - there is the promise of the Summer ahead, and it seems like all the flowers are blooming. This time of year always makes me excited about my own garden, and I without fail start getting excited about the garden's bounty. I've recently been inspired by <a href="https://limestonebranch.com/spirits/bowling-burch-gin/"><b>Bowling & Burch Gin</b></a>, a New World Gin made in Lebanon, Kentucky made from botanicals grown in the distillery's gin garden. Gah! A Gin Garden! Next project alert!!<br />
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Can we please have an interlude to discuss how amazing this bottle is??!?! ~Swoon~ After I enjoy this bottle of beautiful, aromatic gin I want to re-use the bottle for infusions from my own garden. It's so beautiful!<br />
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But I digress. For this cocktail I wanted to celebrate this amazing time of year when everything is in bloom - specifically the lilacs with their amazing aroma. I made a lilac simple syrup and decided to make a variation on a Ramos Gin Fizz, which is basically an adult milkshake. I also used a bit of Creme de Violette to give the cocktail some color, and a bar spoon of orange flower water that brings out the flavors of bitter orange, lemon verbena, and lemongrass that are found in this beautiful gin.<br />
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Gin Fizzes are notoriously difficult to make, but once you get the hang of it they are quite simple. The trick is to dry shake, and then shake with ice until you can shake no longer. Before you start shaking chill your collins glass in the freezer with an ounce and a half of soda water, and strain the cocktail over the soda water. Let it rest in the freezer for 5 minutes, and then take it out and let rest for 5 more minutes. Top with a few more ounces of soda water, and watch the foam rise above the rim of the glass. This cocktail really benefits from an aromatic garnish - so rest a few lilac blossoms on the surface of the foam or spray with orange peel oil.<br />
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Enjoy!<br />
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<u><b>Garden Gin Fizz</b></u><br />
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2 oz Bowling & Burch Gin<br />
1/2 oz Lemon Juice<br />
1/2 oz Lime Juice<br />
1/2 oz Lilac Syrup*<br />
1/4 oz Creme de Violette<br />
3/4 oz Egg White<br />
3/4 oz Half-and-Half<br />
Barspoon Orange Flower Water<br />
3 oz Soda Water<br />
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Chill glass in freezer with 1-1/2 oz soda water. Dry Shake, then shake with ice for as long as you can. Strain into your chilled collins glass and let rest in the freezer for 5 minutes. Remove from freezer and rest for 5 minutes. Top with soda water and garnish with a fresh lilac blossom.<br />
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<i><b>Lilac Syrup</b></i></div>
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1/2 cups Fresh Lilac Blossoms<br />
1 cup Simple Syrup<br />
4 Blueberries<br />
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Boil equal parts sugar and water on medium high heat until the sugar is completely dissolved. Pour one cup of simple syrup over the lilac blossoms and blueberries (for color). Let sit for a few hours in the refrigerator. Strain into a glass bottle and keep in the refrigerator for 3-4 weeks.<br />
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Gastronomistahttp://www.blogger.com/profile/09153681150153151766noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-63023452380834783192020-05-19T14:04:00.000-04:002020-05-19T14:04:19.376-04:00Jungle Bird Milk Punch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6513UazyHPCu7DlTIoWMhHRMm0GyIv5cmJWVajZtrOXFFFKzFvvZPxNRYaesSrGKgwptUx5qwrsyefVfCZq6yV7eN2dEHe5_03Y3ZVWlwh5JTOES9wtzALN4hfaSUNEer6bMgZ5UxfAU/s1600/Gastronomista_ClarifiedJungleBird-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6513UazyHPCu7DlTIoWMhHRMm0GyIv5cmJWVajZtrOXFFFKzFvvZPxNRYaesSrGKgwptUx5qwrsyefVfCZq6yV7eN2dEHe5_03Y3ZVWlwh5JTOES9wtzALN4hfaSUNEer6bMgZ5UxfAU/s1600/Gastronomista_ClarifiedJungleBird-9.JPG" /></a></div>
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I posted this delicious Milk Punch on Instagram a few weeks back, but I thought it needed a more permanent place to live, the internet!<br />
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The world is shut down and it's a great time to hone some new skills - like Milk Punch! I've been wanting to make Milk Punch since I got these gorgeous milky-white <a href="https://www.littletomatoglass.com/">Little Tomato Glass</a> hand-blown rocks glasses. They have a lip on the inside of the glass to prevent an ice cube from smacking you in the face: #genius. Hope you enjoy this little vacation in a glass!<br />
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<br /><br /><b><u>Jungle Bird Milk Punch</u></b><br /><br />• 1-1/2 oz Blackstrap Rum<br />• 1-1/2 Pineapple Juice<br />• 3/4 oz Campari<br />• 1/2 oz Demerara Syrup<br />• 1/2 oz Lime<br />• 1-1/2 oz Whole Milk<br />
<br />Scale up based on the # of servings required.<br />
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Add milk in a sauce pan on medium high heat and bring to a simmer. Once boiling, remove from heat. Add the other ingredients, and let the milk curdle, stirring frequently. Let sit for an hour, and strain through a fine mesh sieve and a cheese cloth into a jar. Place the jar in the refrigerator overnight. The next day strain again through a coffee filter, being careful to not disturb the cloud on the bottom of the jar. Transfer the into a glass bottle and store in the refrigerator for up to a week.Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-41583702835092790862020-05-13T13:55:00.000-04:002020-06-01T13:12:14.699-04:00Chili Oil Reposado Old Fashioned<div class="separator" style="clear: both; text-align: center;">
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I love Chili Oil - and I know I'm not alone. I always have a bottle in the kitchen, sourced from my local Asian market. I'm always looking for fun ways to bridge the gap between culinary dishes and cocktails, and my beloved chili oil has become my new favorite way to add savory flavor to my drinks. </div>
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This Old Fashioned is made with<a href="https://elmayor.com/"> El Mayor Reposado Tequila</a>, that hails from the highlands of Jalisco, Mexico. Their Reposado tequila is aged for a minimum of nine months, and is a dry tequila with flavors of agave, caramel, vanilla, and a subtle floral note. And let me tell you, all those sweet flavors work very well with spice. </div>
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The Old Fashioned is a perfect format for a spicy cocktail. It's simple enough to showcase the spirit itself and highlight the spiciness of the oil. In order to add a bit more depth and complexity to the drink, I also used a few drops of Dashfire Sichuan Bitters, doubling down on the heat. </div>
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I hope you all like this one as much as I do. </div>
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<b><u>Chili Oil Reposado Old Fashioned</u></b></div>
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<i>Created by Gastronomista</i></div>
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<b></b><u></u><b></b><i></i><u></u><br /></div>
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2 oz El Mayor Reposado Tequila</div>
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1/2 oz Agave Syrup</div>
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3 dashes Sichuan Bitters</div>
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5-6 drops Chili Oil (with some chili flakes to taste)</div>
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Add tequila, agave syrup and bitters to an Old Fashioned glass. Stir and add a king cube. Gently add chili oil to the top of the glass, resting the chili flakes and a small bird's eye pepper on top of the cube.</div>
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Enjoy!</div>
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-73506635010597039232020-01-31T19:51:00.002-05:002020-01-31T19:51:22.634-05:00Introducing The Spirits Network<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0dZ9xmC3oh12wQf1xHGXKZMzKxyRCP335jm8rHg7aqWTqe3nWaSZIQFHSl2Cl2rw8ez0BCgSwniPKjIuKQV76DtehJc6oBDerSKq16pfH7-4LIYvUF9rk269s-8esyZSIJG8ias86ng/s1600/200115_Gastronomista_SpiritsNetwork-19-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0dZ9xmC3oh12wQf1xHGXKZMzKxyRCP335jm8rHg7aqWTqe3nWaSZIQFHSl2Cl2rw8ez0BCgSwniPKjIuKQV76DtehJc6oBDerSKq16pfH7-4LIYvUF9rk269s-8esyZSIJG8ias86ng/s1600/200115_Gastronomista_SpiritsNetwork-19-2.JPG" /></a></div>
<br />
When I was just starting this boozy journey and beginning to learn about different types of spirits, I remember being incredibly overwhelmed with options of what to try and what bottles to invest in. The liquor store sent me into decision fatigue, and the back bars of my favorite watering holes made me stare in awe (and also decision fatigue). I always rely on the professionals behind the bar and at the liquor store to make suggestions, but it's hard to know if your palate aligns or if it is truly a good product until you get the bottle home and crack it open. And let's be honest, there's nothing more disappointing than a dud bottle. <br />
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Today, there's a new way to learn about spirits, and that's through the <a href="https://spiritsnetwork.com/">Spirits Network</a> - the new streaming channel dedicated to distilled spirits. They've featured some of my friends in the industry including Tara Fougner of Thirsty touring the Don Julio Tequila distillery, and a tour of Oaxaca (mi amor) with Nacho Jimenez and Camille Austin with Montelobos. Not only can you learn about new products and how they are made, but you can purchase bottles directly through their platform, saving yourself a trip to the liquor store! Easy! They even offer memberships where they will send gift boxes filled with all sorts of fun boozy swag (photographed), with their vetted selections of noteworthy spirits for your home bar. <br />
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<br />If you're looking to up your spirits knowledge, check it out. It's also a great gift for the lover of libation in your life, and Valentine's Day will be popping up before we know it 💘, #justsayin.<br />
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Sign up using the code 'Gastronomista' to get your <a href="https://spiritsnetwork.com/">first month free</a>.<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-36569796915103408882019-12-10T14:12:00.002-05:002019-12-11T17:30:45.078-05:00Strawberry Star Anise Gin Punch<div class="separator" style="clear: both; text-align: center;">
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The holidays are officially upon us, which means, holiday party planning. For those of you looking for an easy-to-prepare punch, I've got just the one for you. It's made with <a href="https://www.boodlesgin.com/bulletin/introducing-rhubarb-strawberry/">Boodles Rhubarb & Strawberry Gin</a> (which combines the London Dry style gin with the taste of fresh rhubarb and strawberry), prosecco, fresh lemon juice, ginger tea, and a homemade strawberry star anise syrup. The Rhubarb & Strawberry gin has a nice brightness to it, and quite a bit of fruity flavor that pairs nicely with the round sweetness of the syrup and the holiday spiciness of the star anise. <br />
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The hardest part of the recipe is the syrup, which I recommend you prepare the day before your party. It calls for a bag of frozen strawberries, whole anise pods, brown sugar, and water, which you let boil until it reaches a nice syrupy consistency. The recipe below makes a little extra (because I know you're going to want it), and is delicious on yogurt, ice cream, or mixed with seltzer for a refreshing alcohol-free tipple. <br />
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As with any punch, I always double the recipe for the start of a party and depending on the crowd will make sure I provision for an extra double batch to have on hand should the punch bowl run dry. No one likes an empty punch bowl - NO ONE.<br />
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You can either let your guests serve themselves, or you can garnish each glass individually for a bit of extra flair. Express a lemon peel over every cup of punch, and (if you're up for the challenge), flame a star anise pod for a nice aromatic garnish that will be sure to wow your guests. <br />
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So far this recipe has been a hit with my friends and family - I hope it is with yours as well.<br />
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Enjoy!<br />
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<b><u>Strawberry Star Anise Gin Punch</u></b><br />
<i>Makes 20 Servings</i><br />
<i></i><br />
6-1/4 oz Fresh Lemon Juice<br />
13.5 oz Strawberry Star Anise Syrup*<br />
13.5 oz Brewed Ginger Tea, Chilled<br />
18-3/4 oz <a href="https://www.boodlesgin.com/bulletin/introducing-rhubarb-strawberry/" style="color: #0066cc; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Boodles Rhubarb & Strawberry Gin</span></a><br />
25 oz Prosecco<br />
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Combine ingredients in a punch bowl with a large block of ice. Garnish the bowl with slices of fresh strawberries, star anise pods, and lemon peel slivers. Garnish each drink with a star anise pod (flamed, or not) and a lemon twist. <br />
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<b><u>Strawberry Star Anise Syrup</u></b><br />
<i>Makes Approximately 16 oz of Syrup</i><br />
<i><br /></i>
2 c. Frozen Strawberries<br />
1/2 c. Brown Sugar<br />
1/2 c. Water<br />
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Combine in a medium-large pot and bring to a simmer. Reduce to medium-low heat and let simmer until you've reached your preferred syrup consistency. Strain into a non-reactive container, and keep in the refrigerator for up to one month. <br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-86977651492975809802019-11-08T18:49:00.000-05:002019-11-19T13:51:36.809-05:00Rhum Knickerbocker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_2ZqtqoYwAW4XTx7-JrlREls2wLgIEWzv2cNA-xjbsK_suG99i69Qu4JEnVsvjeDaxQKEqauwHFTp8SzAPI1h9spSzjjKnpQSxoLIDQZ5lmCK4p1GerTrq1fFJbgVVVGcXR87fKxhXg/s1600/191107_Gastronomista_Knickerbocker-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_2ZqtqoYwAW4XTx7-JrlREls2wLgIEWzv2cNA-xjbsK_suG99i69Qu4JEnVsvjeDaxQKEqauwHFTp8SzAPI1h9spSzjjKnpQSxoLIDQZ5lmCK4p1GerTrq1fFJbgVVVGcXR87fKxhXg/s1600/191107_Gastronomista_Knickerbocker-9.JPG" /></a></div>
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It's already starting to get cold here in Colorado, and it's making me dream of escaping to a tropical island far far away with big beach umbrellas and tropical drinks. While an island escape is not in the cards for the foreseeable future, I'll stick to the tropical drinks for the time being.<br />
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I recently received a package from<a href="http://www.rhumclementusa.com/"> Rhum Clément </a>with a few of their different products: the VSOP and Rhum Clement Creole Shrub, a rhum based orange liqueur, and <a href="https://chairmansreserverum.com/">Chairman's Reserve Spiced Rhum</a>. I instantly knew what I wanted to make: a classic Knickerbocker cocktail that pairs the flavors of orange liqueur with rhum and raspb<span style="font-family: inherit;">erry syrup<span style="color: black; line-height: 107%;">, with the addition of the spiced rum to add another layer of complexity
to the cocktail</span>. The Knickerbocke</span>r cocktail first appeared in print in Jerry Thomas' 1862 <span id="goog_432855738"></span><i><a href="https://www.blogger.com/u/2/goog_432855737">The Bartender's Guide<span id="goog_432855739"></span></a>,</i> and has been modified and tweaked throughout the years. The cocktail is either served on the rocks as a "Knickerbocker", or served up as a "Knickerbocker Special" as I've prepared it today. It is delicious either way.<br />
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For this recipe you can use a store bought raspberry syrup or make your own from a bag of frozen raspberries, sugar and water. The recipe makes quite a bit of syrup so you'll have plenty for multiple rounds of Knickerbockers and your morning pancakes. <br />
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I hope you enjoy this recipe, perhaps as much as a vacation to a remote tropical island. <br />
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<b><u>Rhum Knickerbocker</u></b><br />
<b></b><u></u><i></i><br />
1-1/2 oz Rhum Clément VSOP<br />
1/2 oz Rhum Clément Creole Shrub<br />
1/2 oz Chairman's Reserve<br />
3/4 oz Raspberry Syrup*<br />
1/2 oz Fresh Pineapple Juice<br />
1/2 oz Fresh Orange Juice<br />
1/2 oz Fresh Lime Juice<br />
3-4 dashes Angostura Bitters<br />
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Shake with ice and strain into a cocktail coupe. Garnish with fresh raspberries and pineapple leaves.<br />
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<b><u>Raspberry Syrup</u></b><br />
<b></b><u></u><br />
1 bag Frozen Raspberries<br />
1/3 cups Sugar<br />
1-3/4 cups Water<br />
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In a small pan, combine frozen raspberries, sugar and water and bring to a boil. Reduce heat and simmer for 30 minutes, or until the syrup is to your desired consistency. Mash all the raspberries until there is a consistent texture, and strain through a fine sieve into a glass jar. Discard seeds and let cool. Once cool, store in the refrigerator for up to one month. <br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-7411337503610835582019-11-01T19:25:00.000-04:002019-11-06T19:03:32.937-05:00Milk & Honeycomb Punch<div class="separator" style="clear: both; text-align: center;">
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I've been a fan of<span style="color: #000120;"><a href="http://www.gastronomista.com/2014/07/stone-fruit-vodka-old-fashioned.html#.Xby0O3dFxPY" target="_blank"> The Hangar 1 Distillery</a> </span>for quite a few years now, and have always found their products to be wonderful for cocktails and for sipping. Their vodka is made from grapes and midwestern grains, which brings a nice brightness that works really well with a range of different flavors. Hangar 1 recently sent a bottle of their latest release, their <b>Hangar 1 Honeycomb Vodka</b> that is infused with real honeycomb and asked me to come up with a cocktail to celebrate the release. <br />
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My mind went immediately to the phrase Milk and Honey, the historical reference to the promised land, after which I knew I wanted to create a Milk & Honey Milk Punch. <br />
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If you have never tried Milk Punch, let me tell you, now is the time. Don't let the inclusion of dairy products deter you, because this punch is delicious and without a doubt, <i>mesmerizing</i>. Milk punch is a magical way of making punch using alcohol, fresh citrus juice, and whole milk, which ends up making a clarified punch that is both bright and citrusy and creamy. <br />
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While I have to admit, this was the first time I've made milk punch, and yet I think my Milk & Honeycomb punch turned out very well. I made it with fresh lemon juice and orange juice, but am tempted to try it again with grapefruit juice instead of orange juice. <br />
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Milk punch takes a couple of days to prepare, so plan ahead, but I can assure you that your guests will enjoy it as much as you will. <br />
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<b><u>Milk & Honeycomb Punch</u></b><br />
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1 cup Hangar 1 Honeycomb Vodka<br />
3 cups Brewed Black Ginger Tea<br />
3 cups Fresh Lemon Juice<br />
3 cups Fresh Orange Juice<br />
3 cups Whole Milk<br />
1 cup Simple Syrup<br />
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Combine Hangar 1 Honeycomb Vodka, tea, lemon juice, orange juice and simple syrup in a large pitcher. <br />
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Bring milk to a simmer in a saucepan, and immediately add to the pitcher with the vodka and juice. Milk will curdle. Cover and put in the refrigerator overnight. <br />
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Strain punch with a fine sieve or a nut-milk bag letting the clear liquid strain into a large jar or bowl. Cover and place back in the refrigerator to let any other curds settle to the bottom of the jar. Using a ladle, transfer the clear punch into a bottle for serving, leaving remaining curds behind. <br />
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Store in the refrigerator for up to one week (if it lasts that long). <br />
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<b><u>Milk & Honeycomb Punch Cocktail</u></b><br />
<b></b><u></u><br />
2 oz Milk & Honeycomb Punch<br />
1-1/2 oz Hangar 1 Honeycomb Vodka<br />
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Add to a lowball glass with a king cube, and stir for 15-20 seconds. Garnish with a fresh lemon express and a cube of fresh honeycomb. <br />
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Enjoy!<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-45469755474343522862019-08-30T13:35:00.000-04:002019-08-30T14:25:50.472-04:00Amaro Lucano Affogato <div class="separator" style="clear: both; text-align: center;">
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I have had the opportunity to travel to Italy on quite a few occasions, some for work, some for school, and others for pleasure. After every trip I have felt a part of myself shift - and with each shift I would make a promise to myself to keep a part of the Italian life in my day to day life. Some trips it was Spritz culture, some a dedication to Italian gardens and lengthy summertime lunches, and others it was the architecture of Italy's legendary cities. </div>
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This summer I have been reminiscing about those trips to Italy, and enjoying Amaro Affogatos drizzled in <b>Amaro Lucano</b>, the quintessential Italian Amaro. It's truly amazing how one bite can instantly transport me back to Italy, the feeling of being young and excitable, and the latent promise of Italian summers. </div>
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Drizzle Amaro Lucano and a shot of espresso over a few scoops of vanilla bean gelato (the best one I can find in the market), and serve with a slice of fresh orange, a waffle cookie, and a generous pinch of macadamia nut toffee. Serve alongside a glass of Amaro Lucano, which dates from 1894 and the recipe for which is still a closely guarded family secret. It is pure heaven. </div>
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Enjoy!</div>
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<b><u>Amaro Lucano Affogato</u></b></div>
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1-1/2 oz Amaro Lucano</div>
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1 oz Espresso</div>
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2 Scoops Vanilla Bean Gelato</div>
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2 Tbs Macadamia Nut Toffee</div>
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Orange Slice to Garnish</div>
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Waffle Cookie to Garnish</div>
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Add gelato to a glass, and drizzle with amaro and espresso. Crumble the macadamia nut toffee on top, and garnish with an orange slice, and half a waffle cookie.</div>
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<b><u>Macadamia Nut Toffee</u></b></div>
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1/4 Cup Chopped Macadamia Nuts</div>
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1/4 Cup White Sugar</div>
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Add the sugar and nuts to a nonstick pan on low heat. Let heat slowly as to not let the nuts burn, stirring occasionally. After about five minutes the sugar crystals will begin to liquify, stir carefully to coat the macadamia nuts evenly. When the sugar is completely melted, transfer the toffee to a sheet of tinfoil and let cool for about 10 minutes. Crumble before serving. </div>
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-38440993561761858322019-08-12T20:43:00.001-04:002019-08-12T20:45:15.939-04:00Paloma Sorbet Floats<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">I'm continuing my summer trend of imbibing only frozen drinks. It's working out well. </span><br />
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<span style="font-family: inherit;">Frozen Palomas have always been one of my favorite on-menu summertime orders, and I wanted to try to re-create it at home but deconstructed into a sorbet float.</span><br />
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<span style="font-family: inherit;">The extra benefit to making drinks at home is that you can adjust the garnishes as much as you want - extra salt - yes please - extra <a href="http://exoticotequila.com/#masthead" target="_blank">Exotico Reposado</a> - yes please - a kick of chili powder - oh, yes please!</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">The sorbet is extremely easy to make, it requires fresh grapefruit juice, fresh lime juice, and a bit of simple syrup. Make sure to freeze your ice cream maker cylinder overnight so it's cold enough to properly freeze the sorbet, and when it's done transfer to a bowl to set in the freezer</span>. <br />
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You can serve this cocktail in any vessel, but I like the idea of serving it in a coupe similar to a champagne float. Add two scoops of sorbet to each glass, top with Exotico Reposado, soda water, and then garnish with a sprinkle of sea salt and a lime wedge to make a glass of summery heaven. <br />
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I hope you enjoy this recipe as much as I do. <br />
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<span style="font-family: inherit;"><b><u>Paloma Sorbet Float</u></b></span><br />
<span style="background-color: white; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b></b><u></u></span><span style="font-family: inherit;"><b></b><u></u><br />
2 Scoops of Grapefruit Sorbet</span><br />
<span style="font-family: inherit;">1 oz<a href="http://exoticotequila.com/#masthead" target="_blank"> Exotico Reposado</a></span><br />
<span style="font-family: inherit;">1 oz Soda Water</span><br />
<span style="font-family: inherit;">Sea Salt</span><br />
<span style="font-family: inherit;">Lime Wedge</span><br />
<span style="font-family: inherit;">Optional: Ancho chili powder or Ancho chili liqueur to taste</span><br />
<span style="font-family: inherit;"><br />
Build in a cocktail coupe, and garnish with a sprinkle of sea salt and a lime wedge. Serve with a small spoon. </span><br />
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<span style="font-family: inherit;"><b><u><br />
Grapefruit Sorbet</u></b></span><br />
<span style="background-color: white;"><b></b><u></u></span><span style="font-family: inherit;"><b></b><u></u><br />
4 cups Grapefruit Juice</span><br />
<span style="font-family: inherit;">2-1/2 Limes - Juiced</span><br />
<span style="font-family: inherit;">1 oz Simple Syrup</span><br />
<span style="font-family: inherit;"><br />
Chill in the refrigerator, and then add to an ice cream maker. Let run for 30-40 minutes, then transfer the sorbet to a bowl and place in the freezer to set overnight. </span><br />
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</span>Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-83672597927902452432019-07-26T19:11:00.000-04:002019-07-26T19:15:29.434-04:00Watermelon Tequila Snowcone<div class="separator" style="clear: both; text-align: center;">
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We’ve officially entered the part of summer where I want everything frozen – namely frozen cocktails. This cocktail is inspired by the snowcone variations I’ve been seeing at some of my favorite bars, including <a href="https://www.katanakitten.com/" target="_blank">Katana Kitten</a> and <a href="http://www.dante-nyc.com/" target="_blank">Dante NYC</a> – and by a classic highball recipe from <a href="https://cooking.nytimes.com/recipes/1016367-tequila-and-watermelon" target="_blank">Rosie Schaap</a>. Fresh watermelon pairs gorgeously with the main boozy ingredient in this cocktail - <a href="http://exoticotequila.com/#masthead" target="_blank">Exotico Tequila Blanco</a> – and the squeeze of fresh lime cuts the sweetness of the syrup perfectly. Could there be a more perfect summery treat? I think not.<br />
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This cocktail is super simple and makes a delightful boozy snowcone that is delightful on a hot day. You’ll need to prep the watermelon syrup ahead of time in order to let it cool, and this batch will prepare plenty of syrup for a summer of watermelon tequila snowcones! Enjoy!<br />
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<b><u>Watermelon Tequila Sno-cone</u></b><br />
<b></b><u></u><br />
1-1/2 oz <a href="http://exoticotequila.com/#masthead" target="_blank">Exotico Tequila Blanco</a><br />
1 oz Watermelon Syrup<br />
1 Lime Wedge<br />
Lime Zest to Garnish<br />
<br />
Build over shaved ice, and garnish with a squeeze of fresh lime, lime zest, and a small spoon.<br />
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<b><u>Watermelon Syrup</u></b><br />
<b></b><u></u><br />
4 Cups Fresh Watermelon <br />
1 Cup Sugar<br />
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Cut watermelon into cubes, and puree in a food processor or a blender. Strain into a medium sized pot and add sugar. Simmer on medium heat until the syrup has reduced slightly. Let cool and transfer into glass jars. Will keep in the refrigerator for up to one month. <br />
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Enjoy!<br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-10444671847727981462019-07-02T18:29:00.000-04:002019-07-02T18:29:25.231-04:00Exotic Margarita<div class="separator" style="clear: both; text-align: center;">
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Summer is officially upon us, and in turn, so are summery cocktails. Nothing says summer more than Margaritas in my book, especially when spiked with spicy chili liqueur and tropical flavors. This very Exotic Margarita is made with <a href="http://exoticotequila.com/#masthead" target="_blank">Exotico Tequila Blanco</a>, a crisp and peppery unaged tequila made from 100% blue agave. The fresh flavor of agave comes through nicely in this margarita and works nicely with the green chili liqueur that gives this cocktail an extra kick. <br />
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If you can’t find fresh passionfruit in your local grocery store, you can always use passionfruit juice or passionfruit puree, but fresh is always best in my humble opinion. Cut the passionfruit in half, reserve one half for the garnish, and scoop the other half into your cocktail tin. Add all the other ingredients, shake, and garnish with fresh orchids and a slice of dried mango. <br />
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<b><u>Exotic Margarita</u></b><br />
<br />1-1/2 oz <a href="http://exoticotequila.com/#masthead" target="_blank">Exotico Blanco Tequila</a><br />1-1/2 oz Green Chili Liqueur<br />1 oz Fresh Lime Juice<br />¼ oz Agave Syrup<br />1 Whole Fresh Passionfruit – Half for Mixing, and Half for Garnish<br />1 Slice Dried Mango<br />
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Cut passionfruit in half and scoop half the seeds into your cocktail tin. Add Exotico Tequila, green chili liqueur, lime juice, agave syrup, and ice, and shake vigorously. Strain into a margarita glass that has been rimmed with salt and dried chili powder. Garnish with the remaining half of the passionfruit, a slice of dried mango, and fresh orchids.<br />
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Enjoy!<br /><br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-2577944465042936722019-01-14T19:01:00.002-05:002019-01-14T19:01:27.962-05:00Hibiscus-Lemongrass Tequila Toddy<div class="separator" style="clear: both; text-align: center;">
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In my humble opinion, the Toddy is one of the best cocktails ever created. It’s simple, easy to make, and warms your soul in more than one way. As you know, I love finding new ways to introduce different flavors into classic cocktails, simple twists that end up creating a whole new drink.<br />
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I’ve been thinking about this one for a bit – a warm Hibiscus cocktail that also has a bit of kick. When I was working on this cocktail, I was thinking about the flavor of agave that comes through so beautifully in Patron silver – bright, fresh and crisp. Lemongrass and Hibiscus were the two flavors that initially came to mind – and I fully admit that I was probably influenced by the beautiful<a href="https://www.patrontequila.com/age-gate/age-gate.html?origin=%2Fcocktails%2Flab%2Fintro.html&flc=COCKTAIL&fln=Post_Cocktails_AllCocktailPages" target="_blank"> 2018 Patron 1-Liter bottle </a>design! The flavors of agave mix well with the sweet flavor of the tea, and the addition of green chili liqueur adds spice with an additional layer of vegetal flavors that compliment the tequila itself. <br />
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These are guaranteed to be on repeat all winter long in my house, and hopefully yours as well. Cheers!<br />
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<b><u>Hibiscus-Lemongrass Tequila Toddy</u></b><br />
<i>Makes One Drink</i><br />
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1-1/2 oz Patron Silver Tequila – Limited Edition 2018 1-Liter Bottle<br />
¼ oz Green Chili Liqueur<br />
½ oz 1:1 Simple Syrup<br />
½ oz Fresh Lime Juice<br />
3-4 oz Hibiscus-Lemongrass Tea<br />
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Build in a mug, and garnish with a lime slice, a stalk of lemongrass, and a tea leaf.<br />
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<u>For the Tea: </u><br />
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1 three-inch Piece of Lemongrass<br />
¼ cup Hibiscus Whole Leaf Tea<br />
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Chop the lemongrass into ½ inch pieces. Add to a teapot with the hibiscus tea and add hot water. Steep for three to four minutes, or until the tea is of the desired strength. Keep warm until ready to serve. <br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-26032794304201120212018-12-19T20:26:00.002-05:002018-12-20T12:42:52.646-05:00Yuzu Tequila Sour<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_441875806"></span><span id="goog_441875807"></span><br />
It’s Citrus Season!! My most favorite produce season of the year! I’ve been loading up on all the exotic citrus coming into the market, especially fresh yuzu the Japanese citrus that tastes like a mix between lemons, Meyer lemons, and clementine oranges. They are bright, and floral, and pair beautifully with unaged tequila.<br />
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The classic sour recipe is one of my favorites, and unsurprisingly, works well with yuzu and <b><a href="https://www.patrontequila.com/cocktails/lab/intro.html" target="_blank">Patrón Silver tequila</a></b>. This cocktail is brighter and more vegetal than a traditional whisky sour, and the yuzu adds a level of complexity that other types of citrus simply cannot.<br />
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When you’re picking up your Patrón, keep your eyes out for their seasonal limited edition 1 Liter bottle: it’s a festive bottle that is not only bigger, but makes for a great hostess gift. I’ve made a<a href="https://www.dropbox.com/s/ogqp74ufm7unwyw/181218_Yuzu%20Sour%20Recipe%20Card.pdf?dl=0" target="_blank"> neck tag you can download</a>, print out, and give with a bottle of Silver – Limited Edition 2018 1-Liter. Happy Holidays!<br />
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<b><u>Yuzu Tequila Sour</u></b><br />
<b></b><u></u><br />
2 oz Patrón Silver – Limited Edition 2018 1-Liter<br />
¾ oz yuzu juice (ideally, fresh)<br />
¾ oz simple syrup (1:1)<br />
1 egg white<br />
2 drops orange bitters<br />
Garnish: Yuzu twist and two maraschino cherries<br />
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Dry shake all the ingredients until thoroughly mixed. Add ice and shake again. Strain into a lowball glass with a large rock. Garnish with a twist of citrus and two maraschino cherries.<br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-71899060493114597882018-12-03T15:00:00.000-05:002018-12-05T18:34:45.333-05:00Mionetto MioMosa Party<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvcGB7sSRnOvAQ_I6z60JhRosJVqHOrvWs4ozNa3l53oZU20OMeSPnD4I6RmcCp_1M-_-nB4JC9kYN38hMYMnwSqgpGBMxrEHXKPAeWSZ74S8c1fjmeAYpk_jTwVzj-DK-afvgRAJWX4/s1600/181120_gastronomista_mionetto_mimosa+%252850+of+62%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvcGB7sSRnOvAQ_I6z60JhRosJVqHOrvWs4ozNa3l53oZU20OMeSPnD4I6RmcCp_1M-_-nB4JC9kYN38hMYMnwSqgpGBMxrEHXKPAeWSZ74S8c1fjmeAYpk_jTwVzj-DK-afvgRAJWX4/s1600/181120_gastronomista_mionetto_mimosa+%252850+of+62%2529.JPG" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Prosecco has quickly become one of my favorite bottles to always stock in my fridge. It’s great to sip on its own, it’s an essential ingredient in a spritz, and it’s absolutely divine in a <i>MioMosa</i> (see what I did there, wink wink). </span><br />
<span style="font-family: inherit; font-size: x-small;"><br />When one thinks of a mimosa, the first thing that comes to mind is brunch, an association that is difficult to argue with. The other association is orange juice, but a great prosecco like <a href="https://www.wine.com/product/mionetto-prosecco-brut/114238" target="_blank">Mionetto</a> works well with different kinds of juices. I usually go to the store and stock up on a range of juices: pear, apricot, and mango to name a few. </span><br />
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<span style="font-family: inherit; font-size: x-small;">I like to set out a big bowl with ice to chill the bottles and juice in carafes so that guests can try different combinations as they wish. </span><br />
<span style="font-family: inherit; font-size: x-small;"><br />PRO TIP: Set up a separate table to get the guests moving and out of the most valuable space in your home: your kitchen. </span><br />
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<span style="font-family: inherit; font-size: x-small;">I recently discovered that <a href="https://www.wine.com/product/mionetto-prosecco-brut/114238" target="_blank">Mionetto</a> makes the most adorable individual serve bottles of prosecco – which a great for picnics, cocktails on the go, or for sipping at parties. Just pop one open, add a straw, and maybe a splash of juice and you’ve got a great party-ready cocktail. </span><br />
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<span style="font-family: inherit; font-size: x-small;">I’m really enjoying playing with different seasonal juice combinations and am really into adding garnishes that add another layer of flavor. Jalapeno Mango Mimosas, Peach & Tarragon, Strawberry Basil… the possibilities are endless. I am curious about green juice mimosas, perhaps that is the next mimosa frontier…</span><br />
<span style="font-family: inherit; font-size: x-small;">On that note, let’s pop some bottles and get this mimosa party started!</span><br />
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<span style="font-family: inherit; font-size: xx-small;"><i>-sponsored-<br />This is a sponsored post written by me on behalf of Mionetto Prosecco. All opinions are 100% mine. <br />Thank you for supporting the brands that make this blog possible.</i></span></div>
Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-36656422353178113102018-12-01T12:23:00.001-05:002018-12-05T18:33:19.459-05:00Apple-y Prosecco Spritz <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxwFCuG0-H7Uu5LNvl6WuWYW4rnIHrS_Iu7Ux311zHtlAi-fBzM5olfB20jN16B8TdBZFzNDAENSphOryxhqL7JxRDs4infjHjINDx4JHqzXXiAadYYzTPOp0ly7FFKS5zAq-B_womzo/s1600/gastronomista_appley+spritz_3_540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxwFCuG0-H7Uu5LNvl6WuWYW4rnIHrS_Iu7Ux311zHtlAi-fBzM5olfB20jN16B8TdBZFzNDAENSphOryxhqL7JxRDs4infjHjINDx4JHqzXXiAadYYzTPOp0ly7FFKS5zAq-B_womzo/s1600/gastronomista_appley+spritz_3_540.jpg" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">I’ve been really inspired by all the fresh apples that are in season right now, and even at the small market in our town, we’ve been getting a great selection. Honeycrisp (my favorite for snacking), Fuji, and those gorgeous Pink Pearl apples that have a green skin and bright pink flesh. Oh my, I’ve been in heaven. </span><br />
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<span style="font-family: inherit; font-size: x-small;">I wanted to create a sparkly apple spritz in celebration of apple season, based on the King’s Landing recipe in the new Death & Co Cocktail Codex book (which you should buy if you haven’t already). I’ve topped this apple-y beauty with the elevated Prosecco, Santa Margherita Prosecco Superiore made from Glera grapes grown in Valdobbiadene, Italy;a region that now has its own DOCG classification. This specific Prosecco adds another layer of flavor to this cocktail, a bright, crisp, fruity flavor of apple and pear. I wanted to add a bit more spice, so there’s a dash of star anise; as well as a bitter kick, to help balance out the sweetness. This beautiful number is sure to be on repeat throughout the holidays! </span></div>
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<span style="font-family: inherit; font-size: x-small;">Enjoy!</span><br />
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<span style="font-family: inherit; font-size: x-small;"><b><u>Apple-y Prosecco Spritz</u></b></span><br />
<span style="font-family: inherit; font-size: x-small;"><br />1-1/2 oz Sweet Vermouth Infused with Star Anise<br />1 oz Pear or Apple Brandy<br />¼ oz Fresh Lemon Juice<br />1 oz Campari<br />3-1/2 oz <a href="http://link.tidalmail.com/wf/click?upn=ZOMzgZuRl7dVnCWMP8nsh-2FcJohn6QCOabC0jzX7V3b1RXT5ZPNuEp4NF2JnUfmju_-2BHtoIBSum-2BrkC-2BBHiUG3gqcjCmoSihNlomFrP40ATWanIuqQx-2BU46jRtaTEF-2F79OkQK0FQfrYpRnYqvuSxFop05JjZE0Wn-2BxQDt2NxYIUJWKnRrgAAHWjR3j6DoJyL-2BKyZYFto7JSY7M-2BT-2BCuUcgU2c-2FIU1RTt69cNqO6hkJv9cHFH3mgguI037DfYqII0Lfb5mstJDdm5nMa-2Fx16Vk1iJDzz9f-2FwTw4RPN3cZfXIzdbGk-2FgxKVxfRhMYsrHI4XFq0TFu-2ByRSWk9oXzDPs3O-2Bw-3D-3D" target="_blank"><span id="goog_523039913"></span>Santa Margherita Prosecco Superiore<span id="goog_523039914"></span></a></span><br />
<span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/"></a><br /></span>
<span style="font-family: inherit; font-size: x-small;">Build in a large glass over ice. Garnish with a lemon wheel and a few apple slices</span><br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-44179821423595671702018-10-16T18:33:00.000-04:002018-10-16T18:33:55.072-04:00Ice Cream Maker Frozé<div class="separator" style="clear: both; text-align: center;">
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Yes, I know fall is upon us - but <i>trust me</i> - you're going to want to bookmark this recipe for next summer. It's <i>ah.mazing</i>.<br />
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I recently saw that you can use your ice cream maker to make cocktails, which was quite frankly an <i>epiphany</i> in my mind. Why you ask? Because frozé is absolutely one of my favorite things about summer, and I<i> </i>hate making it in a blender (it's always a mess). <i>AND</i>, this is a two ingredient recipe, which means it is <i>easy</i>!<i> Victory!</i><br />
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I'm using <a href="https://www.edvwines.com/producers/cote-mas/rose-aurore" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank"><b>Rosé Aurore Côté Mas</b></a>, a beautifully crisp, mineral forward rosé from Provence, which is<i> delicious</i> on its own, but also makes a mean <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Frozé. I highly recommend this gorgeous <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">rosé</span>, <i>and</i> it comes in a one liter format, which means there are two extra glasses in each bottle! </span><br />
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I could wax on and on about how much I love this Frozé recipe, but instead I'm going to get to the point and give you the recipe:<br />
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<b><u>Ice Cream Maker Frozé</u></b><br />
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1 One Liter Bottle of <a href="https://www.edvwines.com/producers/cote-mas/rose-aurore" target="_blank">Rosé Aurore Côté Mas</a><br />
1 Can Grapefruit Soda<br />
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Add the entire bottle of ros<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">é and the grapefruit soda to your ice cream maker. Turn on and let run for approximately 60 minutes until frozen. Serve and garnish with fresh fruit. </span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Pro Tip: Freeze the cylinder overnight to ensure that it is sufficiently chilled for <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Frozé preparations. </span></span><br />
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Finally, a Frozétastic video for your viewing pleasure:<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-45096540961385090022018-10-14T20:04:00.000-04:002018-10-14T20:04:50.048-04:00Ginger Pinot Blanc Spritz<div class="separator" style="clear: both; text-align: center;">
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This summer I have been working with the <a href="https://www.frenchfoodandbeverages.com/" target="_blank">French Ministry of Agriculture</a> to feature some of the products the organization represents, specifically <a href="http://www.gastronomista.com/2018/09/french-wine-and-cheese.html#.W6_mIfZFxPY" target="_blank">cheese and wine </a>(I know, my job is tough...). Fortunately for me, all of the products they have sent for me to try out have been <i>delicious</i> - all the wines have been inspiring to say the least. <br />
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I wanted to try out making a few cocktails with these gorgeous French wines, and one of my favorites so far is the <b>Ginger Pinot Blanc Spritz</b>, made with <b><a href="http://www.trimbach.fr/en/alsace-wines/" target="_blank">Trimbach Pinot Blanc</a></b>. I found a lot of crisp pear and apple notes on this flavorful wine, so I wanted to pair it with ginger and mint to give it a bit of spice and herbal sweetness. I'm really into this spritz, it's a great cocktail for sitting outside on a fall day - bright and refreshing with a hint of fall flavors.<br />
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Trying out a new format: Video! Leave me a comment if you like this new recipe format!<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/2zwZ0cuyxD8" width="480"></iframe></center>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><u><br /></u></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><u>Ginger Pinot Blanc Spritz</u></span><br />
<i>Created by Gastronomista</i><br />
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2 oz Trimbach Pinot Blanc Wine<br />
1/2 oz Ginger Liqueur<br />
1/2 oz Fresh Lime Juice<br />
Top with Ginger Soda<br />
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Garnish with a lime wheel and a sprig of fresh mint.<br />
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Cheers!<br />
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<i><span style="font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a sponsored post written by me on behalf of The French Ministry of Agriculture. All opinions are 100% mine. </span></i></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-89942866770840198332018-09-05T11:00:00.000-04:002018-09-06T13:03:17.851-04:00French Wine and Cheese - Is There Anything Better?<br />
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I have a serious question for you: is there <i>anything</i> better than wine and cheese? Yeah, I didn't think so. <br />
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One of favorite things about visiting France is enjoying the fresh bread and local cheeses that are usually served with seasonal fruit and a delicious glass of wine. France does a few things exceptionally well, and I have to say, cheese and wine are two of them.<br />
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Fortunately, we don't have to travel to France to enjoy some of their best products, these agricultural products are shipped all over the world! <br />
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For this post I have partnered with the <a href="https://www.frenchfoodandbeverages.com/" target="_blank">French Ministry of Agriculture</a> to pair some of my favorite French cheeses with a selection of wines they have introduced me to. I never cease to be surprised with the quality of French wine, and unsurprisingly, these wines are no different - complex, drinkable, and all wines that pair beautifully with cheese.<br />
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For this post I wanted to create a few decadent scenes that embody the French<i> joie de vivre</i> with references to French art and architecture throughout the ages. I hope you enjoy.<br />
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<i><u>Champagne Guilleminot Brut Prestige with Saint-André </u></i><br />
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In my opinion, one of the most decadent and delicious cheeses out there are <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">triple crème cheeses, which are a more intense version of a brie. <a href="https://www.facebook.com/iledefrancecheese" target="_blank">Saint-André</a> is a perfect triple crème cow's milk cheese that pairs beautifully with the <a href="http://www.champagne-guilleminot.fr/" target="_blank">Champagne Guilleminot</a>, which has flavors of toasted brioche, spices, and candied nuts. Serve with seasonal fresh fruit, such as plums, pulots, and currants and fresh baguettes. </span><br />
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><i><u>Château Bonnet Red with Président Unsalted Butter </u></i></span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Another one of my favorite things about France is the <a href="https://presidentcheese.com/products/butter/president-unsalted-butter-bar" target="_blank">butter</a>. Oh, my the<i> butter!</i> I always overdo it with the bread and butter when I'm there, because it's so delicious! I'm a salt addict so I like to sprinkle salt on my buttered bread, which pairs beautifully with a glass of red wine from Bordeaux. Château Bonnet might become my new house wine because it is so drinkable - it is light and refreshing while at the same time, full of complex flavors of vanilla, ripe fruit, and a slight smokiness. Food helps bring out the flavors in this wine (like most European wines), the creamier the better. The <a href="http://www.deutschfamily.com/wp-content/uploads/2017/07/BONN_FY18_Red_2014_TS.pdf" target="_blank">Château Bonnet Red </a>is made from a blend of 50% Merlot and 50% Cabernet Sauvignon and is harvested from 17 year old vineyards with clay-limestone and clay-siliceous soil that gives this wine a nice acidity and minerality. </span><br />
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It is unsurprising to learn that <a href="https://www.facebook.com/iledefrancecheese" target="_blank">St. Agur</a> is the number 1 blue cheese in France, as it is hands down one of the most delicious and memorable cheeses. I often refer to St. Agur as a gateway cheese: its creaminess helps people learn to love the spiciness of blue cheese, a first love for many. As they say, the first cut is the deepest. St. Agur pairs well with many different styles of wine, but lately I have been loving it with the <a href="http://www.deutschfamily.com/wp-content/uploads/2017/07/BONN_FY18_White2016_TS2.pdf" target="_blank">Château Bonnet White</a>, a crisp and refreshing wine that is perfect for summer. The wine is made from 55% Sauvignon Blanc, 30% Sémillon, and 15% Muscadelle, and has flavors of peach, meyer lemon, with a gorgeous floral note. <br />
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Of course, the true pleasure of cheese is putting out a gorgeous spread of a variety of cheeses, different types of breads and fruit and tasting each one with a different wine. The possibilities are endless, and they are all delicious. <br />
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<br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-18115862657748573312018-09-03T18:55:00.001-04:002018-09-03T18:55:24.538-04:001888 Rum Over Coconut Water Ice<div class="separator" style="clear: both; text-align: center;">
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I know I've waxed on about how much I love <a href="http://www.1888rum.com/" target="_blank">1888 Rum</a> <a href="http://www.gastronomista.com/2018/04/coconut-cardamom-rum-old-fashioned.html#.W4RpXPZFwSg" target="_blank">before</a>, but I'm here to do it again. Not only because I love this rum that drinks like a whisk(e)y; sweet while at the same time dry and incredibly complex, but because I am now armed with a new way to serve it. </div>
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See I'm a bit fussy about adding water to rum, very often the flavors of a rum are <i>so good</i> at bottle proof, and I don't want to mess with it (1888 is one of those bottles). But, if you want to slightly chill it then you are getting into the whisky stone territory, which make me nervous since I source vintage crystal for my home bar. </div>
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The 1888 team suggested that I try the 1888 poured over a coconut water ice cube, which is a<i> genius</i> way to serve an aged rum, in my opinion. Not only does the coconut water ice chill the rum, but it slowly creates new flavors as the ice melts. Every sip is a little bit different, and as the proportion of rum to coconut water changes with each sip, so does your understanding of the rum. </div>
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Best of all? It's incredibly easy to do. Just fill up an ice maker with coconut water (one of my favorite mixers, btw), and let it freeze overnight. Pour 1888 over that gorgeous coconut-y ice cube, and enjoy. </div>
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I love this as a party idea - just prepare bags of ice cubes ahead of time - or as a new way to enjoy rum at home. No garnish necessary, or add a piece of fresh coconut to make this serve extra tropical. </div>
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Genius, I say. Genius. </div>
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<b><u>1888 Rum Over Coconut Water Ice</u></b></div>
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2 oz 1888 Rum</div>
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1 Coconut Water Ice Sphere</div>
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Pour rum over a pre-made coconut water ice sphere. Stir and serve.</div>
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Optional Garnish: Fresh Coconut</div>
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-90716901979050160772018-08-06T13:54:00.001-04:002018-08-06T13:59:14.733-04:00Gastronomista in Imbibe Magazine!<div class="separator" style="clear: both; text-align: center;">
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Exciting news! I was recently featured in <b><i>Imbibe Magazine</i></b>, sharing some of my favorite places to drink (and eat) in the <a href="http://imbibemagazine.com/where-to-drink-in-vail/" target="_blank">Vail Valley</a>. If you ever come to Vail - for skiing or a summer escape - make sure to bookmark this link (you can thank me later). Or better yet, send me a note and I'll meet you for a drink ;)<br />
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My father moved to Vail in 1972 when there were only 400 people living in the town. I spent much of my childhood in Vail, and I moved to the mountains by myself as a teenager to pursue ski racing. Even at a young age I fell in love with this quirky mountain town and the people who live here. Even to this day, a day of skiing at Vail mountain is one of my all time favorite things, and I continue to be astounded by the majestic beauty of this valley. After 16 years on the East coast, my husband and I moved back to Colorado, and it has been wonderful to be back in my home town. Of course there are things I wish I could have brought with me from Brooklyn (ahem, pizza and my besties), but even amongst the overpriced resort town places we have found some incredible people making some damn good drinks (and food to go with it).<br />
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The best part of living in Vail? Being able to catch a powder day on a Tuesday, trail running after a long day of work, and skipping the after-skiing traffic back to Denver on I-70. From coffee to beer to tacos, these are my favorite spots in Vail.<br />
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Read the whole article here>><a href="http://imbibemagazine.com/where-to-drink-in-vail/" target="_blank"> http://imbibemagazine.com/where-to-drink-in-vail/</a><br />
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<br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-62019768488331529752018-07-09T13:00:00.000-04:002018-08-06T14:08:37.646-04:00Campari America Spirited Connections Interview Series: Jeffrey Morgenthaler<div class="separator" style="clear: both; text-align: center;">
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<i>Continuing the Gastronomista <b><a href="http://www.gastronomista.com/search/label/Campari%20Interview%20Series#.WvOd7ExFzeI">Campari America Spirited Connections Interview series</a></b>, this month is a conversation about mentorship with one of the best in the business, James Beard Award nominee and Spirited Award recipient, Jeffrey Morgenthaler. He is someone who has been a personal mentor to me from afar </i><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(unbeknownst to him!), </span><i>and I'm sure he has been for others. But the luckiest ones are those who learn from him while "in the trenches", the up-and-coming bartenders lucky enough to be mentored by him every day. Envy is an understatement.</i><br />
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Many, many moons ago, I started this website and stumbled into the cocktail world. In a rather unexpected career twist, I found myself with an insatiable curiosity to learn more about the cocktail industry: the people, the products, and how to do it myself. I took some pretty bad photographs, I made some really disgusting drinks, but I started meeting some amazing people. I also started scouring the internet for more information, desperate for more guidance about exactly what this world was all about. <br />
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Somewhere in the early years, I discovered<b> Jeffrey Morgenthaler's <a href="http://www.jeffreymorgenthaler.com/">website</a></b>. I learned how to make ginger beer, I made my own oleo saccharum for various punches, I made countless Amaretto Sours to his specs, and started my own <a href="http://www.jeffreymorgenthaler.com/2012/the-most-important-bar-tool-you’re-probably-not-using/">pocket recipe book</a> (mine however, is red). Later, when Morgenthaler released<b> The Bar Book</b>, I raced through the pages, picking up practical tips that most bartenders learn on the job, but I, an island onto myself, learned through written word. <br />
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I have always appreciated Morgenthaler's no-nonesense mentality towards simplicity, staying true to the cannons of cocktails, and always being in pursuit of doing things better. He approaches bartending and bar management with a particular rigor that is uncannily familiar to me - after all - he too studied architecture. <br />
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Morgenthaler has mentored countless people in the industry, at his own bar and in the community at large. It's fair to say that through his books and his website, he feels like a mentor to me as well, a feeling that I'm sure so many bartenders and writers can relate to. So needless to say, it was a tremendous honor to spend a few hours with him at his bar in Portland (yes, I might have fanned out a little bit). This was not the first time I met Morgenthaler, and I hope not the last. He is warm, welcoming, and incredibly funny - a consummate host. His laugh is loud and dominates the room, as does he. And as for his <a href="http://www.foodrepublic.com/2014/10/01/the-old-fashioned-easy-to-make-well-at-home-easy-to-screw-up-at-home/">Old Fashioned</a>, it is perfect. Don't even bother arguing.<br />
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Without further ado, Jeffrey Morgenthaler:<br />
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<b>Gastronomista: </b>Jeff, it is a huge honor to host you in my Spirited Connections Interview series with Campari America. Your blog has been such a huge source of inspiration for me, and an invaluable resource during my cocktail self-education. It’s fair to say that you have been a mentor to me (via the internet) for years, and I cannot thank you enough for sharing your wisdom with cocktail enthusiasts like myself. <br />
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Speaking of mentorship, I would love to discuss how mentorship has impacted your career, both as someone learning a craft and as someone passing along your knowledge. <br />
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<b>Morgenthaler:</b> Aw, thank you. Sharing what I’ve learned has always been the most important thing to me as a bartender, and it always makes me so happy when I hear that my knowledge has helped someone else. It’s nice when someone "gets it". So many people think that sharing my knowledge is just me trying to “promote my brand”, whatever the hell that means, and it’s like, hey,<b> I’m genuinely just trying to help.</b><br />
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<b>Gastronomista:</b> Why did you start your website, and how has it changed your opinions on giving back to a community and teaching others?<br />
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<b>Morgenthaler:</b> I originally started it because I wanted to learn how to install the blog software on my web server. I was just messing around. And then I started sharing recipes from the bar on there, just for our regulars who came in and might want to make the drinks at home.<b> I realized that people all over the world were coming to the site looking for cocktail information, and it just kind of grew from there.</b><br />
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<b>Gastronomista: </b>Why do you think it is so important to pass along your learnings behind the bar? <br />
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<b>Morgenthaler: </b>I learned to tend bar in a pretty small town: Eugene, Oregon. We had some great, truly great bartenders there that I would watch from the other side of the bar. But there weren’t a lot of people doing cocktail stuff, not like the sort of stuff we do now. <b>So I had to learn from people who were willing to share their knowledge in books and online. I’ve never forgotten how important that was to me, and I want to do the same for other people who might not have access to formal training or a selection of world class bars they can visit in their own town.</b><br />
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<b>Gastronomista: </b>Do you have any particularly gratifying memories of your mentors, and those who have been lucky enough to study under you? What has been the greatest takeaway?<br />
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<b>Morgenthaler:</b> I was trained at my first bar by a woman named <b>Nancy Bertini</b>. Nancy was a lifer, I think she’d been at <b>The Tiny Tavern </b>for twenty years when I got there. She was matronly, kind, fast, and very firm with the sometimes rough clientele. She worked happy hour, and I was the closer. So we saw each other probably four or five times a week for four years. I learned a lot about being organized and managing a busy room from her.<br />
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Later on, I worked for <b>Stephanie Pearl-Kimmel at Marché</b>, and she was one of the early followers of Alice Waters. I learned a lot about culinary technique, consistency, and service in her restaurants. <b>I could still spend hours sitting at the chef’s counter and watching the line cooks work. It’s always been mesmerizing to me.</b><br />
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But the greatest feathers in my cap are when <b>people that I’ve gotten to work with over the years go on to run their own programs, and mentor people on their own. </b>I can’t take credit for anyone’s success because I always hire people who are going to be great with or without my help. <b>But it’s just so awesome to see people you’ve worked so closely alongside go on to do great things. And most of them have.</b><br />
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<b>Justin Pike</b> manages the bar at <b>Tasting Kitchen in Venice, California</b>. It’s one of the most consistently acclaimed bar programs in Los Angeles. <b>Andrew Volk</b> owns the <b>Portland Hunt + Alpine Club in Portland, Maine</b>. Food and Wine named him as one of the best bartenders in America, and they’ve been nominated for Outstanding Bar Program by the James Beard Foundation. <br />
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<b>Gastronomista: </b>In my opinion, <a href="https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X/ref=asap_bc?ie=UTF8"><b><i>The Bar Book</i></b></a> is one of the most important reads for people learning about the cocktail industry – it covers essential techniques, tools, and tricks of the trade. What makes your second book, <a href="https://www.amazon.com/Drinking-Distilled-Manual-Jeffrey-Morgenthaler/dp/0399580557/ref=asap_bc?ie=UTF8"><b><i>Drinking Distilled</i></b></a>, (congratulations!) – different, and how do you hope that it will be received by cocktail enthusiasts?<br />
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<b>Morgenthaler:</b> Thanks! I’m hoping to reach more than just cocktail enthusiasts with this one. <b>It’s geared toward people who simply enjoy a cocktail, people who enjoy a bar, or enjoy hosting a party at home. </b>Cocktails are such a small part of what makes up the bar and entertaining world, and I have lots more to say about those other things.<br />
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<b>Gastronomista: </b>This series is sponsored by Campari America, would you be willing to share your favorite recipe made with Campari America products?<br />
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<b><br />Morgenthaler:</b> Our <b>Cynar Collins at Pepe Le Moko</b> is probably my current favorite. Here’s the recipe!</div>
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<b><u>Cynar Collins</u></b><br />
<i>Created by Jeffrey Morgenthaler</i><br />
<i></i><br />
2 oz Cynar<br />
3/4 oz Lemon Juice<br />
1/2 oz Simple Syrup (2:1 Sugar:Water)<br />
2 oz Soda Water<br />
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Combine Cynar, lemon, and simple syrup with ice in a cocktail shaker and shake until chilled. Add soda directly to shaker and strain over fresh ice in a Collins glass. Garnish with a lemon wedge.<br />
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Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.comtag:blogger.com,1999:blog-2017534089701088318.post-60070488386954873322018-06-19T10:12:00.000-04:002018-06-19T10:12:15.347-04:00Rosé Season Entertaining<div class="separator" style="clear: both; text-align: center;">
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In case you haven't noticed, it's<i> gorgeous</i> out there. It's officially rosé season, and it's time to load up your fridge for the duration of the summer. <br />
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I love a glass of crisp, extra dry rosé, but sometimes a girl needs some<i> bubbles</i>! Fret not, dear imbibers, not all bubbles require a champagne budget - there are so many amazing sparkling wines that won't break the bank.<br />
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One of my favorites as of late is <b><a href="https://santamargheritawines.com/our-wines/sparkling-rose/">Santa Margherita Sparkling Rosé</a></b>, a delightfully dry wine that is wonderful for sipping in the afternoon or mixing into a summery cocktail. It is made with a combination of Glera grapes (typically used to make Prosecco), Chardonnay, and Malbec to add color and richness. The wine it self is not too sweet and has a slight flavor of red berries and toasted brioche. <br />
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While Santa Margherita is delightful on its own, I also tried it in a summery cocktail, a variation on a Negroni Sbagliato, but with Hendrick's Gin, Aperol, and a splash of sparkling wine. Served over a large king cube and garnished with an edible flower, this might be a perfect summer tipple.<br />
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<b><u>Unusual Sbagliato</u></b><br />
<b></b><u></u><br />
1 oz Hendrick's Gin<br />
1 oz Aperol<br />
1.5 oz Santa Margherita Sparkling Ros<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">é</span><br />
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Combine gin and Aperol in a mixing glass with ice. Stir until chilled, and strain into a low ball glass with a king cube. Top with Santa Margherita Sparkling Ro<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">s</span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">é</span> and stir. Garnish with an edible flower. <br />
Enjoy!<br />
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<i><span style="font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a sponsored post written by me on behalf of Santa Margherita. All opinions are 100% mine. </span></i></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gastronomistahttp://www.blogger.com/profile/08508188372247371951noreply@blogger.com