Restore harmony with nature, and celebrate rituals to slow down the modern pace of life with this nourishing potion of dark Criollo chocolate, Hungarian “Noble Sweet” smoked paprika and beetroot juice. Complex, with a delicate elegance, this elixir is strengthened by cachaca (a Brazilian liqueur) and vodka while softly lifted by citrus elements. Theobroma: Cocktail of the gods?

20 servings

Ingredients

2/3 ounce of paprika-cachaca mix (see below)
3 1/3 ounces of single variety Criollo dark chocolate (recommended cultivars: Chuao or Porcelana)
12 ounces of beetroot juice (recommended: organic; about one large beetroot)
3 1/3 ounces of citrus-flavored vodka
1/3 ounce of caramel syrup

Paprika-cachaca mix:
1 1/2 ounces of cachaca (Brazilian liqueur; can substitute Havana Club rum if necessary)
1 teaspoon of sweet smoked paprika (recommended cultivar: Hungarian “noble sweet”)

Total: about 2 ounces per pair of serving (guide for glassware)

Equipment

Electric Juicer
Metal (stainless steel) bowl for bain-marie
Pot
Utility knife and chopping board
Fine strainer
Funnel
Jug or juice container
Glass bottle (perhaps reused from finished spirits, at least 25 ounces in capacity)
At least a pair of shot glasses (1 ounce), for service

Preparation

Chill the glassware till ready for use.

Prepare the chocolate and paprika-cachaca mix:
Chop up the chocolate into smaller pieces and place into the metal bowl. Melt the chocolate in a bain-marie on low fire. Mix the melted chocolate with equal amounts of the citrus-flavored vodka. Using a funnel, place the required portions into the glass bottle.

For the paprika-cachaca mix, follow the recipe and simply stir the mixture together. Add this into the glass bottle too.

Prepare the beetroot juice:
Skin and wash the beetroot prior to juicing, and using the fine strainer, filter at least twice into a jug. Measure the required amount into the glass bottle. Cap tightly and give it a few good shakes. Refrigerate in the coldest section of the refrigerator for at least half a day.

Give another good shake right before serving. Pour into the shot glass, and serve straight up. Serve immediately.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml); 1 teaspoon is equivalent to 5 milliliters (ml).]

Variations

Take note of the beetroot flavor once juiced – if it is very sweet, then reduce amount of caramel syrup in the recipe.

If the earthy aroma of the beetroot is too heavy, like in the “Chioggia” cultivars, select others like the “Detroit Dark Red.”

Photo and recipe by Damian Sim
INSPIRATION FOR THEOBROMA
BY DAMIAN SIM

This month’s theme seemed relatively broad (peppers & spinach) compared with previous months. Like Christopher Columbus, I was confused about the two different kinds (genus) of peppers: the capsicum ones and the peppercorn types. He had named the capsicum he encountered in the Caribbean ‘peppers’ because their taste was similar to the Old World peppers.

As I am personally not a great lover of spinach, however, peppers seemed to be the natural direction to take. Nothing was of particular interest until I learned about the traditional Hungarian smoked paprika. Imagine a ‘burn’ from the chile pepper rounded by the distinct smoky flavor from slow oak smoking, which can range from hot to sweet. I found the subtle sweet style (Hungarian “noble sweet”) most suitable for my inspired recipe design – dark chocolate with smoked paprika and beetroot.

Theobroma was the ancient name given to cacao, meaning food of the gods, which I adopted as the title of this cocktail design. The ancient Mayan cocoa elixirs were spiced, so my concept could also be interpreted as a modern interpretation of this ancient beverage. The Mayans’ ancestors, the Olmec, were the first to eat cacao around 600BC.

The Criollo (translated as ‘native birth’) cacao beans were the very same ones cultivated by the Mayans from these lands (Venezuela) more than a millennia ago, and my choice was to use the very finest available – either the Chuao or Porcelana. These varieties offer intense complexity, yet delicate elegance at the same time.

Cachaca (an ‘agricultural’ style of rum), also born of these lands (Brazil), was a natural earthy complement to the other ingredients. The beetroot juice – yes, another aphrodisiac! – has a unique scent of the earth, reminiscent of the ‘smell of rain’. It is evocative of nature and of ancient cultures with deep reverence for the earth, much like the Mayans. The latter were well known for their blood sacrifices; and incidentally, beetroot juice with its dark crimson hue has been associated with human blood since ancient times.

Caramel syrup was the chosen sweetener to add a richer feel to the cocktail, while citrus-flavored vodka gave it added potency and a contemporary understated lift to the other predominantly heavier elements.

Cooled in the fridge to prevent the dilution due to the common cocktail chilling methods, this elixir introduces a warm spirit burn followed by a balanced richness that is much lighter than it looks. A complex flavor with an unexpected, gentle ‘burn’ in the throat follows, and the refreshing earthy aroma adds a complementary touch with a long finish on the palate.

Theobroma: a nourishing blood-maroon potion to evoke harmony with nature, and a toast to slowing down the modern pace of life.

Photo and recipe: Damian Sim

This recipe was originally published on The Gilded Fork in 2007.

Imagine buttered pan-seared pineapple, warm as a garnish, and chilled as juice in a sensuous champagne coupe. Then let us look back at some of the legacies of the American cocktail — rum and bitters — which are further expressed through the addition of star ruby grapefruits and maraschino liqueur (which was, incidentally, Ernest Hemingway’s preference for his daiquiri).

1 serving

Ingredients

1 ounce of cachaca (agricultural rum)
1/2 tablespoon of maraschino liqueur
1 1/2 ounces of juice from pan-seared pineapple brushed with butter
2/3 ounces of grapefruit juice (recommended cultivar: Florida Star Ruby)
dash of angostura bitters

For the pan-seared pineapple with butter:
2 tablespoons of butter (recommended: grade AA & First Quality butter)
1/4 of whole pineapple or 8-10 quarter-slices (recommended: high sugar cultivars like Kona Sugarloaf)

Total: about 3 1/2 ounces per serving (guide for glassware)

Small triangular wedge of pan-seared pineapple for garnish

Equipment

Pan
Utility knife and chopping board
2-piece Boston shaker
Hawthorne strainer
Muddler
Funnel
Sieve
Glass bottle (perhaps reused from finished spirits, at least 7 ounces in capacity)
Champagne saucer glass (5 ounces), for service

Preparation

Chill the glassware and spirits until ready for use. Wash fruits thoroughly.

Prepare pan-seared pineapple with butter:
Skin the fresh pineapple, retaining the quarter-slices nearest to the base — the sweetest part. Melt butter in pan and then sear the pineapple slices over low to medium heat until lightly caramelized. Put aside to cool and remove excess butter.

Once cooled, place pineapple slices, one at a time, into the glass half of the Boston shaker. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most solid ingredients are well broken up. Using a funnel and sieve, strain the mixture into the glass bottle. Repeat and then refrigerate till ready for use.

Prepare the garnish:
Reheat a pan-seared slice of pineapple right before use. Cut to a proportionate size and triangular shape. Place along the rim of the glassware while still warm, right before use.

Prepare the cocktail:
For the grapefruit, keep at room temperature and cut perpendicularly across the segments for optimum juice. Juicing should be done right before use, while pulp should be strained out. Measure the required ingredients into the glass half of the Boston shaker.

Top up the metal half of the Boston shaker (about 3/4 full) with ice cubes. Place the glass half over the metal portion while pouring in the ingredients. Give a firm knock on the base of the glass half with your palm, ensuring it forms a tight fit with the metal portion. Shake and chill cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Holding the metal half at the bottom, knock it firmly around the rim to loosen and remove the glass half. Strain the contents of the metal half into the glassware using the Hawthorne strainer.

Serve immediately, very chilled, in contrast with the warm garnish.

[Flavor Impressionist's Notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2/3 ounce is equivalent to 20 milliliter (ml), 1/2 tablespoon is equivalent to 7.5 milliliter (ml), 1 dash is equivalent to 1.875 milliliter (ml) or 1/8 teaspoon.]

Variation

If Fee Brothers orange bitter is available, replace the angostura with it.

Recipe and photo by Damian Sim

INSPIRATION FOR SUMMER IN THE WOODS
BY DAMIAN SIM

[Note: This recipe was originally published in July 2007, when we were off on a fun tangent pairing "Main Ingredients" and "Indulgences." Damian was always up to the challenge -- though sometimes we made it a difficult one!]

July’s theme of fish and summer squash did not present any obvious inspirations at first. Furthermore, summer squash, or even squash as a whole, was not something too familiar to the Asian palate. Rather than shy away from it, however, I found summer squash to actually be quite a compelling challenge.

In Native American lore, squash is one of the “Three Sisters” planted by their forefathers, the other two being corn and beans. Summer squash (also known as vegetable marrows) are harvested immature during their growing seasons, and include courgettes and zucchini, to name a few. Known as askoot asquash in Algonquin tongue, it literally translates to ‘eaten green’. Some of these could be described as having a mild nutty taste akin to fresh corn.

This brought to mind the wonderful marriage of freshly steamed corn with lightly salted butter…delicious. It somewhat reminded me of the grilled pineapple I recently had in a Brazilian Churrascaria restaurant, which had a subtle buttery caramel sensation to the flavor. Why not just buttered pineapples? Hmm…not a bad idea!

For the convenience of those who may have trouble grilling at home, another preparation was to pan-sear the pineapple in butter. The sweetest portions of a pineapple are selected, though not an over-ripe fruit as the light acidity offers a nice balance. We then extract the voluptuous juice through muddling once it has cooled down.

With its major influence in the history of spirits and cocktails in America, rum was selected as the base of this recipe design. The Brazilian cachaça style was chosen in recognition of one of the main inspirations behind this cocktail. Star Ruby grapefruits added further zest to cut through the buttered pineapple, with the ‘bright’ cherry of maraschino liqueur contributing to a certain lift and complexity in the high notes. This combination was inspired by Ernest Hemingway’s preference for his daiquiri cocktail. A literary legend, he once won a bet in which he wrote a complete story in six words. (“For sale. Baby shoes. Never worn.”)

The nostalgia continued with the use of bitters, an essential ingredient in the 19th Century definition of cocktails, and the use of the sensuous champagne coupe/saucer to present the libation. Chilled swiftly and with vigor, the floating ice chips contrast sharply with a wedge of warm buttered pineapple garnish.

There is nothing more refreshing on a hot, sticky summer day than an ice cold beverage. Reminiscent of lemonade, but infused with fresh ginger and lemongrass, this succulently sweet and spicy cooler is perfect for all of your summer gatherings. Since we included no alcohol in the base recipe, this gingery fizz is the perfect pucker for all.

8 servings

Ingredients

For the ginger syrup:
3 cups of water
2 cups of sugar
6 inch piece of ginger, chopped

For the Fizzy Ginger:
Ginger syrup
1 Liter sparkling water, chilled
Juice of 3-4 lemons (depending on size)
8 thin slices of candied ginger (to garnish each glass)

Preparation

Prepare the ginger syrup:
Combine the water, sugar, and ginger in a medium saucepan. Bring to a boil over medium high heat, then reduce heat and simmer until sugar is dissolved, about 5 minutes. Remove from the heat, cover, and steep the mixture for 1 hour to allow the flavors to infuse the syrup. Strain the syrup into a pitcher, discarding the ginger. Chill, covered, until cold for at least 1 hour.

Prepare the Fizzy Ginger:
Add the sparkling water and lemon juice to the pitcher with the cooled syrup and stir well. Divide among tall, chilled glasses over ice cubes and garnish each drink with a slice of candied ginger.

[Chef’s Note: The syrup can be made a week ahead and chilled, but be sure to add the sparkling water just before serving or the drink will lose its fizz. Feel free to use the ginger syrup in other applications, too, as it is also a great base in which to toss fresh fruit. Also, add it to hot or iced teas for a summery kick.]

Variations

Add approximately 1½ cups (more or less to taste) of good quality gin or rum for a deliriously delicious adult libation.

There are many tasty variations that can work well in the Fizzy Ginger. Add 2 stalks of lemongrass (pounded and sliced to release flavor) at the same time as the ginger. Discard along with the ginger when straining. On the other hand, purée ¼ cup of strawberries (or other berries) in a blender with a few tablespoons of sugar, depending on the ripeness of the fruit. Add the purée to the bottom of a glass before adding the Fizzy Ginger. Stir to create a cool summer treat. Lastly, add two cardamom pods (pounded to release flavor) at the same time as the ginger into the syrup, discarding them when straining.

Recipe and photo by Monica Glass

ReMARKable Palate #246: The Allure of Irish Whiskey

This week, it’s back to the Park Hotel in Kenmare Ireland, where Jennifer and I had a chat with John Moriarty, the barman, about Whiskey, both Irish and Scotch. I joined John for a hike along the Kerry Way earlier that day, so I was ready for some refreshment in the form of Whiskey! John knows quite a bit about the malted spirits, and taught us a thing or two!

www.parkkenmare.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Travel and accommodation provided by Tourism Ireland. www.discoverireland.com

The light mist green of pistachio Persian fairy floss crowns this elixir of Dutch gin, saffron, ginger, pistachio ice cream and Ran Watte Ceylon tea. With exquisite delicacy, and perhaps even a certain brutality with its history of royal patrons, pistachio feels like childhood love. Savor the complexity and subtlety of this cocktail, like a deep misty magical forest. Never grow old, and remember the child in us all.

1 serving

Ingredients

1 1/2 ounce of genever gin (jonge/young style)
3 ounces of saffron & ginger-infused single-region Ran Watte Ceylon tea
1 ounce of vanilla-infused cane syrup (see recipe below)
3 ounces of pistachio ice cream

For the saffron & ginger tea:
1 cup of pure/distilled water
1 tea bag (Ceylon tea)
2 inch of fresh young ginger
1 smidgen of freshly ground saffron

For the vanilla cane syrup:
1 cup cane sugar
1 cup water
1 vanilla pod

Total: about 8 1/2 ounces per serving (guide for glassware)

Small bunch of pistachio-flavored Persian fairy floss/pashmak for garnish

Equipment

Utility knife and cutting board
Pot (around 1 quart capacity) with cover
Grater
Teacup and lid
Fine-sieve strainer
2-piece Boston shaker
Hawthorn strainer
Bar spoon
Poco grande glass (12-16 ounces), for service

Preparation

Chill the glassware in the refrigerator.

For the ginger-infused single-region Ceylon tea:
Boil the pure water. Cut about 1/3 inch of the ginger, remove the skin and wash thoroughly. Lightly grill the saffron to remove the moisture before pounding it into powder. Grate and place the ginger into the teacup together with the saffron and tea bag. Once the water starts boiling, fill the teacup and cover with lid. Remove the bag after 5 minutes (half the infusion time if the tea is to be drunk on its own), and replace lid. Leave aside for at least 45-60 minutes with the ginger still in the teacup, and refrigerate until ready for use.

Prepare the vanilla syrup:
Make a simple syrup by combining the cane sugar, vanilla pod and water in a small saucepan, and bring to a boil. Remove from the heat and allow to cool. Chill in the refrigerator. This syrup will keep for two weeks in a sealed airtight container.

Prepare the cocktail:
Add the ginger tea, syrup and gin into the glass half of the Boston shaker and fill the metal half at least 2/3 full with ice. Empty the contents of the glass half into the metal half, and stir for at least 30 seconds.

Strain into the ice-filled glassware, top up with the ice cream and Persian fairy floss.

[Flavor Impressionist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2 inches is equivalent to 5 centimeter (cm). A smidgen holds 1/32 teaspoon, or 1/2 pinch. 2 smidgens = 1 pinch; 2 pinches = 1 dash; 8 dashes = 1 teaspoon.

If pistachio ice cream made from Sicilian pistachio is used, the color will be a rich green. This offers a richer flavor, though it is less easily available.

Persian fairy floss, also known as pashmak (or pismaniye in Turkey, its country of origin) is made of sugar, flour and sesame oil. It is lighter in texture and more delicate in flavor than cotton candy floss. Add at the very last minute before serving as humidity/air contact spoils its silken texture, as does moisture from the ice cream.]

If available, it is preferable to use organic produce for the ginger.

Consider pre-made products for the ginger Ceylon tea and the vanilla cane sugar.

Genever gin is the original style of gin from Holland. It is significantly softer than the currently predominant London Dry style in the market. The young version is used in this recipe design.]

Serve immediately.

Variation

Reduce the sugar syrup by 1 teaspoon for a stronger tasting libation.

Recipe and photo by Damian Sim

INSPIRATION FOR MAGIC CAROUSEL
A Note from Flavor Impressionist Damian Sim

Cranberries, the quintessential red hue in the American Thanksgiving celebration, have a reputation of being a favorite of cranes, bears and even cows. They have been enjoyed by the Artic people for over a millennia, and currently enjoy a healthy image with their powerful antioxidant properties.

Pistachio was selected as the base of this recipe design to pair with the cranberries. Known since antiquity (6760BC), the pistachio is reputed to have been in the legendary hanging gardens of Babylon (700BC), and one of only two nuts mentioned in the Old Testament. It was considered a delicacy and a favorite of royalties and the elite.

Pistachio was interpreted in the form of delicious pistachio ice cream, and crowning this decadence was delicate pistachio flavored Persian fairy floss (pashmak). These flavors are evocative of fun memories at the amusement parks, while the pashmak added a touch of sophistication with its silken texture.

Ran Watte (“Golden Garden” in Sinhala, the main language in Sri Lanka) single-region Ceylon tea is grown on the highest elevation of the island at 6000 feet above sea level. This elegant tea has a citrus undertone and a wonderful, long finish. Considered to be the top boutique Ceylon tea, the most precious spice in the world, saffron, was infused with it. Ginger, another known stomach settler, added a bite to the light complex flavors while pairing beautifully with the pistachio.

A vintage style of gin, jonge (young) Genever gin, was chosen for its softness (compared to the typical London Dry style), while having a full-bodied malty flavor. This was the original style savored when gin was first created. The vanilla cane syrup rounded off the tannic and bitter elements from the tea, saffron and gin. The bouquet of pistachio, mingled effortlessly with the saffron, is the first scent impressions. These are followed by lingering subtle nuances from all the elements, with surprising depth as one enjoys the libation further.

The light mist green of the pashmak against the cream hue of the cocktail sets a tranquil image; like the backdrop of childhood myths, of rich imaginations and magic. Never grow old, and remember the child in us all with the “Magic Carousel.”

Savor the sublime sweetness of chestnut elevated by the wonderful fresh blooms of Hendricks gin, accented with a touch of traditional falernum syrup and paired with provocative red currants. Love & Honor exudes powerful emotions under a veil of understated composure…

1 serving

Ingredients

1 ounce of Hendricks gin (a London dry style with the unique addition of rose petals and cucumbers)
3 ounces of chestnut solution
2/3 ounce of falernum syrup

For the falernum:
Zest of 5 limes
5 cloves
1/8 teaspoon bitter almond essence
16 2/3 ounces overproof rum (at least 140 proof)
16 2/3 ounces cane sugar syrup

For the chestnut solution:
2 1/3 ounces of chestnut puree
4 1/3 ounces of spring water

Total: about 5 ounces per serving (guide for glassware)

Small bunch of Dutch red currants for garnish

Equipment

Fine grater
Funnel
Glass container (around 1/2 quart capacity) with cover
Pot (around 1/2 quart capacity) with cover
Stirring spoon
Cheesecloth
Jug (for filtered chestnut solution)
Glass half of 2-piece Boston shaker
Hawthorn strainer
Bar spoon
Small martini glass (5-6 ounces), for service

Preparation

Chill the glassware in the fridge.

For the falernum:
Except for the sugar syrup, add all ingredients into the glass bottle and macerate for 24-48 hours. Cover and leave aside in cool dark place. After maceration, filter out the solids using a cheesecloth, then mix in sugar syrup with the rest of the liquids. Cover and leave aside until ready to use.

For the chestnut solution:
Mix the chestnut and spring water in the pot and place on low heat until simmering. Place cheesecloth over opening/mouth of jug, and pour chestnut solution into jug. Squeeze out residual liquid within the cheesecloth. Leave aside to cool for at least 30 minutes, then refrigerate until ready for use.

Prepare the cocktail:
Add the gin, chestnut solution and falernum into the glass half of the Boston shaker and fill with ice, at least 2/3 full. Stir for at least 20 seconds and strain into the glassware using the hawthorn strainer.

Serve immediately.

[Flavor Impressionist's notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml). 1/2 quart is equivalent to 470 milliliter (ml), 1/8 teaspoon is equivalent to 0.625 milliliter (ml).

Falernum is a sweet syrup used in Caribbean drinks, with both alcoholic and non-alcoholic versions.

If available, it is preferable to use organic produce for the lime and cloves. And while you are at it, use your favorite spring water to create the ice for this cocktail.]

Recipe and photo by Damian Sim

INSPIRATION FOR LOVE & HONOR
A Note from Flavor Impressionist Damian Sim

Chestnut enjoys an old tradition of being ground into flour in Europe, and is thought to represent chastity in Christianity, while in Japan it symbolizes success — and particularly during the New Year, mastery and strength. The flavor exhibits a sublime sweetness, like a bulging dewdrop, gentle with a sense of anticipation.

Hendricks gin was selected for its particular ocean-fresh floral journey on the palate, offering a burst of colors around the chestnut portrait. One may enjoy this cocktail with bamboo clams, or even pralines after dinner.

The traditional almond element in the latter inspired the use of falernum syrup in the recipe design, itself flaunting a touch of bitter almonds, relaxing among its tropical companions of over-proof rum, lime zest, cane sugar and spices such as cloves. With a great reputation for sustenance, almonds were said to be one of the first foods eaten by man. Among the Chinese it enjoys a somewhat poetic, somber image of feminine beauty and sadness.

This transient flavor memory should best be savored well chilled through the respectful ritual of the classic dry martini — stirred and strained. Along this path we place the wonderfully tart red currants, a bright vermilion garnish that just stops us in our tracks. Like the makeup on the lips of the Japanese geisha, or the white fabric being used to clean the blood off the samurai warrior’s sword, it exudes powerful emotions under a veil of understated composure. Sip the secrets of countless stories, hinted at with this potion of “Love & Honor.”

ReMARKable Palate #224: History in a Glass – New Orleans Cocktails

Chef Mark visits the Museum of the American Cocktail, part of the Southern Food & Beverage Museum, for the History in a Glass seminar. Elizabeth Pearce led us through the history of New Orleans as told through the stories of 3 of it’s most celebrated cocktails, The Sazerac, The Hurricane, & The Cafe Brulot. Of course, we just had to sample them while we studied!

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

A heavy cocktail, much like a hearty soup, was created to the tune of the festive season. It reveals itself, as “Fields of Gold.” Corn paired with the musky sweetness of honeydew melon, leads the way in this unusual drink, which highlights the cocoa flavor of the vodka and rounded cane flavor of the white rum. The consistency is thick, so try this as an alcoholic intermezzo!

4 servings

Ingredients

1 cup freshly steamed sweet corn kernels
3 ounces freshly diced raw avocado
12 ounces freshly juiced honeydew melon
3 ounces white rum
2 ounces chocolate-flavored Russian vodka

Total: about 21 ounces, or 5 ounces per serving (guide for glassware)

Avocado, for garnish

Equipment

Blender
Ice cube tray, small cubes
Four rock glasses (8-9 ounces), for service

Preparation

Prepare at least 8 hours in advance. Chill the garnish until ready for use.

Prepare the corn:
After shucking the corn, clean off any silk under running tap water. Place the corn on a steam rack over boiling water, and steam covered for about 10-15 minutes. Use a corn holder at one end to hold the corn firmly while you slice off the corn from the cob with a knife. Leave to cool.

Make the cocktail:
Remove the pit and skin from the avocado, and dice the flesh. Juice about ½ of a honeydew melon to extract 12 ounces of juice. Reserve 6 ounces, and mix the remaining 6 ounces together with the avocado, corn, rum and chocolate vodka in the blender. Blend to a very smooth consistency.

Freeze half of this mixture in the ice cube tray keeping the remainder in the fridge. When ready to serve, remove the frozen cocktail cubes and crush in the blender with the remaining 6 ounces of freshly squeezed honeydew melon.

Pour the mixture equally into the rock glasses, and garnish with the avocado.

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR FIELDS OF GOLD
BY DAMIAN SIM

This month’s ingredients of turkey and sage both share centuries-old histories with Man, which presents a compelling historic perspective from which to take inspiration, rather than the expected gastronomic angles. Similar ingredients such as corn, avocado and cocoa were chosen, from which a hearty drink was created for the festive season.

Honeydew melon, with its sweet muskiness, together with light rum, holds the other flavors together, especially the corn. The avocado mainly contributes to the creaminess while adding a touch of nuttiness.

The thoughts of children having fun in the open green fields served as a canvas onto which this cocktail was created. With corn as the leading flavor, I imagined a vision of “Fields of Gold.”

We stop in at the Penderyn Distillery, the only working distillery in Wales, which is working to revive the Welsh Whisky tradition. Keith Tench gives Jennifer a taste of a VERY special brew, and we head on down the road having a good time after the tasting.

A production of the Culinary Media Network.
www.culinarymedianetwork.com

On our first day in Scotland, we stopped in to Loch Fyne Whisky Shop to discover their unique collection of single malts, and we get a wee taste of their very own Loch Fyne Whisky.

A production of the Culinary Media Network.
www.culinarymedianetwork.com