Spicy pomelo punch
It’s that time of the year for huge juicy pomelos! The obvious thing to do would be to make a pomelo paloma especially if you like tequila. I decided to do something a little different. Here’s the recipe I came up with yesterday thats a bit more unusual but super delicious!
spicy pomelo punch
1 small sprig of rosemary (leaves only)
2 dashes crushed red pepper flakes
1 ounce fresh lemon juice
2 teaspoons fine white sugar
2 ounces dry gin
2 ounces fresh pomelo juice
Place all of the ingredients into a shaker and fill with ice. Shake vigorously until well chilled and combined. Strain using a hawthorne strainer and fine mesh strainer into a tall glass filled with ice. Garnish with pomelo slice and rosemary sprig. Enjoy!
Use a persimmon to completely change the flavor of a French 75!
Yummy persimmons are available in abundance at local farmer’s markets. I thought I’d put them to use this week and try a few experiments. Here’s an easy tipple that you can make by substituting the lemon juice in a French 75 with muddled persimmon. Persimmons are highly underrated – this is a great drink!
2 teaspoons fine white sugar
1 ounce dry gin
3 ounces brut champagne or other dry sparkling wine
In a shaker, muddle 1 diced persimmon and sugar. Add the gin and a bunch of ice and shake vigorously. Strain using a Hawthorne strainer into a chilled goblet. Add 3 ounces of sparkling wine and garnish with a persimmon. Enjoy!
Salty Fog Cocktail
My friend Matt gifted me a bottle of Faultline Batch #2 Gin by St. George, which, has a unique and special flavor of smoked mandarins. I wanted to create something special with the bottle since it’s a very limited release item and bottled exclusively for K&L Wine Merchants. Grapefruits are just coming into season here in California, so naturally, I began thinking of a cocktail known as the Salty Dog, which, is really just a Greyhound with salt. Since the St. George Distillery is located in Alameda, CA, near the Bay Area, I decided to call it a Salty “Fog” instead of “Dog” and include a black salted rim. Additionally, I’ve incorporated the egg white from the classic gin fizz along with rosemary simple syrup to change its mouthfeel and give it another more savory component. I feel the end result is sublime and truly honors the unique ingredients used in the creation of the gin. If you can’t get your hands on this gin, a smokey Mezcal can be substituted with delicious results.
Salty Fog Recipe
2 oz Faultline #02 Gin or a smokey Mezcal
1/4 oz rosemary simple syrup (recipe below)
3 oz fresh squeezed grapefruit juice
1 oz egg white (I use from a carton because its pasteurized)
1 dash orange bitters (optional)
1 dash Peychaud’s Bitters (optional)
Black salt for the rim of glass
Mandarin or tangerine wheel for garnish
Rosemary Simple Syrup
Heat 2 parts sugar with 1 part water along with a few sprigs of fresh rosemary. Dissolve the sugar completely and allow to cool to room temperature. Strain into a squeeze bottle or airtight container. If you aren’t entertaining a houseful of guests you won’t need much of this ingredient for the cocktail. 1/2 cup of sugar with 1/4 cup of water should produce more than enough simple syrup!
Rub mandarin wheel around the rim of a martini or white wine glass. Turn the rim of the glass in the salt so that it adheres nicely. Add the mandarin wheel. Combine the remaining ingredients in a cocktail shaker without ice. Shake vigorously until foam appears. I use an mini electric whisk instead because it’s faster and easier than shaking by hand. Next add ice, give it a few more shakes and pour into your salted glass. Enjoy or serve to a lucky friend immediately!
Mini electric whisks are an easy way to create frothy foams in cocktails.
Limited release Faultline Batch 02 Gin by St. George Spirits. Black salt by Falksalt.
Today, I wanted to play with making a cocktail for the bar using foam. The first thing that came to mind, was the Aviation. This classic cocktail was created in the early 1900’s by Hugo Ensslin and has withstood the test of time. The aviation seemed the perfect candidate for a foam, since, you want the creme yvette to serve as a subtle background note, rather than, alternatively using too much and making it smell and taste like a French whore. Foam has the ability to dilute strong flavor thus transforming it into an accent ingredient. I found this method really balances the cocktail and gives it great texture. Here’s how you can make my version of the classic Aviation:
My Creme Yvette Foam
1 1/4 cups water
1 ounce lemon juice
4 oz egg whites
2 tablespoons sugar
1/2 oz Creme Yvette
In a large bowl dissolve the sugar and water. Add the rest of the ingredients and pour into NO2 whipper. Charge whipper, shake and refrigerate for and hour until foam stabilizes. Adding a second NO2 cartridge will speed up the process if you are in a hurry.
2 oz gin
1/2 oz lemon juice
2 teaspoons Luxardo Maraschino Liqueur
2 drops Creme Yvette
Lemon twist of Luxardo Maraschino cherry for garnish
In a mixing glass filled with ice, stir all ingredients until desired dilution. Then, strain into a chilled martini glass, add your garnish and top with foam. Yep, it’s that easy. Enjoy!
Here is my version of a classic cocktail called the Negroni. It’s origins most likely date back to Italy in the early 1900’s. The cocktail was probably made for a count with the last name of Negroni. Typically, this cocktail calls for equal parts gin, Campari and sweet vermouth. That’s never worked for me because the gin is completely overpowered by the sweet and bitter qualities of the other ingredients. I modified my recipe by using more gin and substituting Aperol for Campari. Although still bitter, Aperol is like Campari light and has a softer more fruit forward flavor. As it turns out, after doing some research, I’m not the first person to use this combination. It is said to be called a “Raultini”. I’m not so fond of this name, nor do I intend on making it in the martini fashion. So, I’m going to pass on calling it a martini made from some guy, probably, named Raul. Here’s what you will need:
2 oz good gin
3/4 oz sweet vermouth (I used Dolin Rouge)
3/4 oz Aperol
1 orange peel twist
Simply pour all the ingredients over rocks, stir and rub a twist of orange along the rim of the glass, then twist and submerge it in the cocktail. That’s it! Now drink it and repeat the process…
“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
– Orson Welles