Named after Mother Earth, this unique pecan cocktail is led by a most refreshing combination of lemongrass and Hoegaarden white beer, a sharp contrast to butterscotch and pecan’s full “buttery” notes. Together with the other elements, we create “Gaia”, like a shot of green bursting forth from the hardest rocks…

1 serving

Ingredients

1 small pecan (approximately 1 inch long)
2 inches of fresh lemongrass
½ ounce of rhum agricole blanc (e.g. Martinique)
1 teaspoon fructose sugar powder
1 teaspoon blue curaçao
1/5 teaspoon butterscotch schnapps
2 ounces Hoegaarden beer

Total: about 3 ounces (guide for glassware)

Equipment
Boston Cocktail Shaker (2-piece)
Muddler
Fine sieve strainer
Hawthorn strainer
Shooter glass (3-4 ounces), for service

[Mixologist’s notes: Hoegaarden is one of the most refreshing types of beer around, with the brand strongly representing the style of beer itself – a Belgian natural white beer. This fruity and thirst-quenching style contains living yeast and is unfiltered, with orange peels and coriander being some of its key flavoring ingredients. Its pale yellow color blends with the blue curaçao in this recipe to create a gorgeous pale green hue.

A Boston Shaker consists of two parts – a mixing stainless steel half, and a slightly smaller glass half, both of which are knocked together into a temporary seal when used. Without any built-in strainers such as the Cocktail/Cobbler 3-piece Shaker, it thus requires additional tools for straining. The Hawthorn strainer is designed with a unique wire spring encircling the edge, and fits very well (with either 2 or 4 prongs) atop the stainless steel half of the Boston Shaker.]

Preparation

Chill glassware and beer in the refrigerator.

Prepare the muddling:
Use the glass half of the Boston shaker for the muddling. Use a scissors to cut small segments of the required length of lemongrass into the shaker, and break the pecan into smaller bits with your hands. Add the rum, and with the flat side of the muddler placed into the base of the shaker, apply downward pressure using the insides of your palm. Muddle until most solid ingredients are well broken up.

Strain the liquid portion into the metal half of the shaker with the fine sieve strainer. Dispose of the solid residue.

Prepare the other ingredients:
Pour the muddled liquid back into the cleaned glass half of the shaker. Add the blue curaçao, butterscotch schnapps and fructose powder and stir till most of the sugar has dissolved. Chill the ingredients, together with the shaker, in the refrigerator.

Make the cocktail:
When ready, take out all the ingredients, shaker and glassware. Top up the metal half of the shaker (about ¾ full) with ice cubes, preferably with the largest possible ice cubes. Pour all the ingredients, except for the beer, into the metal half.

Place the mouth of the glass half over the metal half, and knock it firmly into a tight fit with your palm. Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold. Again using the base of your palm, give the side of the shaker near the metal rim a firm knock to loosen the shaker parts. Remove the glass half of the shaker, and place the hawthorn strainer over the mouth of the metal half. Strain into the glassware and top up with the beer.

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

Serve immediately.

Variations

The amount of butterscotch can be varied up to 1/3 teaspoon without overpowering the recipe, while the amount of pecans could also be increased depending on preference. If a mortar and pestle is used to pound the pecans, include the lemongrass and rum directly in the mortar. If other types of sugar are used instead of fructose, kindly adjust as the latter can be up to 30% sweeter than most other sugars.

Recipe and photo by Damian Sim

INSPIRATION FOR GAIA
BY DAMIAN SIM

The choice of pecans as part of a cocktail presented some challenges due to its light flavor; but the “buttery” element offered a wonderful opportunity – a fuller mouth-feel to accompany an uplifting citrus flavor, which usually comes with a lighter body, especially in drinks.

This month’s theme, Pumpkins & Pecans, shared common Native American roots, which brought to mind cultures that revered Mother Nature. Inspired by Greek mythology, Provocachic™ selected “Gaia” (Mother Earth) as the title for the cocktail recipe and concept.

Gaia’s light facade was built with an eclectic mix of lemongrass, Heogaarden white beer, Rhum Agricole Blanc and Blue Curaçao liqueur. The choice of the blue version for the last liqueur was aimed at achieving a misty green hue, evocative of lemongrass (or bamboo) and nature, while the type of rum used added to a natural, “grassy” (sugarcane) tone. Using one of the most thirst-quenching (and floral) types of beer together with lemongrass helped to create a most refreshing concoction.

Butterscotch schnapps was used to fatten the pecan’s “buttery” feel, though with only a dash so as not to overpower the recipe. Together with the intense sweetness of natural fructose sugar, the full sensory palate was concentrated in a slim shot glass.

Gaia, like a sprout of green bursting forth from the hardest rocks…

We are of two minds when it comes to New Year’s Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we’re opting for the latter, so we’ve put together a menu perfect for a casually elegant night in. For further tips, we’ve crafted test kitchen dossiers on both Cocktails and Hors d’Oeuvres for this month, so take all the notes you need to. Don’t forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to another year!

Cocktails, finger foods and dessert. Is there any better way to ring in the New Year?

COCKTAILS

Provocachic™ Cosmopolitan
Lemongrass Martini
Love Potion: Family Edition
Pomegranate Champagne Cocktail

LIGHT HORS D’OEUVRES (2 to 3 servings per person)

Minted Pea Puree Canapes in Puff Pastry Vol au Vents
Dilled Crab Salad on Artichoke Bottoms
Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Cucumber Cups with Caviar and Champagne Onions

HEAVY HORS D’OEUVRES (2 to 3 servings per person)

Thyme Focaccia with Kalamata Mascarpone Spread
Grilled Lemongrass Shrimp with Sweet Chile Dipping Sauce
Spicy Beef or Chicken Satay
Cheese Board

DESSERTS

Amaretto Tiramisu
Chilly Drunken Orange “Creamsicle”
Flan de Champagne (Champagne Flan)

SETUP NOTES (from our Entertaining section)

One of the most impactful ways to make a statement to your guests is by presenting your feast in a sumptuous display. Depending on the size of your space, you have several options: We suggest setting up a main table, and if space allows, several side tables, which will enable you to disperse the food setup around the room so all your guests do not gather (and clog) one area. If your space is smaller, you may not be able to avoid this, in which case we recommend staying with a single table setup.

For the main table, you want to craft an array of goodies that appeals to the eye, and the best way to achieve this effect is to create a series of levels on the table for your various dishes and platters. This creative effort instantly transforms any menu into a formidable display, and creates a variety of eye candy for the guests who approach.

Find some sturdy elements you can use to build levels on which to place serving dishes. We have used upside-down pots, bowls, boxes, and bricks in our displays. All of these will be covered with a cloth, so it doesn’t matter how attractive they are — they just need to provide a solid foundation. Cover them with a large cloth, then use smaller cloths bunched around the levels to make an attractive nest. If you are particularly creative, you can accent the table with decorative items like branches, dried flowers or candles, provided their scents and/or leaves do not interfere with the food.

We suggest keeping all elements requiring chafing dishes on the main table, as you will more easily be able to monitor them. We also recommend staying with a flat surface for side or accent tables, as they are easily bumped. You can use these for crudités, breads, cheeses, or cold hors d’oeuvres.

BAR SETUP NOTES (from our Cocktail Party dossier)

This is the critical component. For a cocktail party, you will need to decide whether there will be a bartender or self-serve setup. If it is the former, and the barman is a professional, he will likely have a repertoire he prefers to serve. For our purposes here, however, we will assume a self-serve setup.

At its most basic, your bar should include the following items:

Liquors
Gin
Vodka
Rum
Whiskey (at least Bourbon and Scotch)
Vermouth
Tequila (Reposado)

Accompaniments/Mixers
Tonic water
Club soda
Coke
7-Up
Sour mix
Common fruit juices – fresh, or those not from concentrates (i.e. lime, cranberry, grapefruit, etc.)
Lime wedges
Lemon wedges
Cocktail olives (you may want to keep the juice in a small glass container for dirty martinis)
Ice (app. 1 pound per guest per hour (for about 3 servings)

[Mixologist's Notes: Though troublesome, buying a bunch of fun ice molds and making your own ice with mineral water would also be a nice touch. Also, carbonated mixers in cans are easier to chill and manage.]

Accessories
Wine glasses (champagne, red, white)
Cocktail glasses
Cocktail shaker(s)
Stirrers
Cocktail napkins

[Mixologist's Note: You may also wish to consider disposable plasticware shaped just like the cocktail and wine glassware and/or champagne flutes.]

For those who might prefer wine to cocktails, it is best to include an assortment of red, white, and sparkling wines (see Alder’s favorite $10 wines for some suggestions).

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

The origin of the classic holiday egg nog dates back to old England, when well-to-do hostesses served a concoction of milk mixed with sherry called a “sack posset,” a posset being a drink made from milk, egg, sugar and wine, with a number of variations to this combination.  Sack was the Shakespearean term for sherry at the time.

Egg nog became a popular drink in the American colonies for social functions. Rum, which was plentiful in the New World at that time, became the dominant base spirit. President George Washington reportedly created his own eggnog recipe that included rye whiskey, rum and sherry.

Some say the origins of the word egg nog (also seen as eggnog) came from the word “noggin” which was a drinking vessel in English taverns. An “egg in a noggin” or “egg and grog” was a rich drink to toast one’s health. Today, eggnog endures as a quintessential holiday beverage enjoyed around the world.

There are many recipes for a traditional “sack posset.” The easiest is: one fresh beaten egg, one tablespoon Dry Sack sherry and eight ounces of fresh whole milk. Combine ingredients in a shaker or blender. Pour over ice. Top with sprinkles of ground nutmeg.

We love to put brandy in our egg nog, and mixologist Chris Hannah from the French 75 Bar at Arnaud’s restaurant in New Orleans shared his contemporary versions of traditional recipes using both sherry and, with a twist, Spanish brandy. Here, he uses Gran Duque de Alba Solera Gran Reserva, one of the world’s leading Brandy de Jerez, which presents a delicate flavor of toasted nuts, caramel and figs. The sherry is Dry Sack, a popular medium dry amontillado with a smooth, nutty aroma and taste.

Spanish Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
¾ ounce Dry Sack
1 whole fresh egg, beatn
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
¼ teaspoon ground nutmeg

Preparation

Shake ingredients in cocktail shaker filled with ice. Strain over ice in an old fashioned glass. Top with ground nutmeg.

Velvet Egg Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg

Preparation

Combine ingredients over ice in a rocks glass. Top with ground nutmeg.

Variation

If you don’t want to make your own egg nog, substitute four ounces of good quality store bought egg nog. Add one ounce Peppermint Schnapps, one ounce of Frangelico and three-fourths ounce Gran Duque de Alba. Combine, pour over ice and top with sprinkles of nutmeg.

Recipe (c) 2008 Chris Hannah. Reprinted with permission.

Discover sensations that are familiar yet surprising, with flavors of coffee and orange blossom juxtaposed with cucumber. These meld with the legendary Polish Zubrowka (bison grass) vodka as a sensual base, with a touch of partially ripened banana for a light tartness.

1 serving

Ingredients

1 ounce of Zubrowka Polish bison grass vodka
½ ounce of Kahlua coffee liqueur
½ ounce of orange blossom water
2 tablespoons seedless sliced cucumber, peeled (recommended: organic)
1 tablespoon of banana (just starting to ripen)

Total: about 2 ½ ounces per serving (guide for glassware)

Cucumber and orange peel for garnish

Equipment

Glass half of the Boston shaker
3-piece Cobbler shaker
Utility knife and chopping board
Small bowl and fork for banana (preferably garlic press or potato ricer)
Muddler (preferably stainless steel and plastic)
Fine strainer or tea bag
Shot glassware (2 ½ ounces), for service

Preparation

Chill the glassware and spirits until ready for use.

Prepare the cucumber and banana:
Cut the cucumber into about 5 thin slices and dice finely. Mash small portions of the peeled banana into a small bowl. Measure the required amounts into the glass half of the Boston shaker.

Add a splash of the Zubrowka. With the flat side of the muddler placed into the base, apply downward pressure using the inside of your palm. Muddle until most of the solid ingredients are well broken up, add the remainder of the spirits and ingredients, and filter through the fine strainer into the 3-piece cobbler shaker.

Make the cocktail:
Top up the Cobbler shaker (about ¾ full) with ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (sequence prevents too much trapped air inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the shot glass. Garnish with the cucumber and orange peels.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), ½ ounce is equivalent to 15 milliliter (ml); 1 tablespoon is equivalent to 15 milliliter (ml).]

Serve immediately.

Photo and recipe by Damian Sim

INSPIRATION FOR SURREAL
BY DAMIAN SIM

The fragrant orange blossom (the state flower of Florida) proves an attractive anchor to this recipe design. It also symbolizes good fortune, a good start for the spring.

Refreshing cucumber was added to the orange blossom water to add a distinctive green note to the flavor of the cocktail. This was further enhanced by the choice of Zubrowka, the unique bison grass Polish vodka. This legendary spirit was thought to have aphrodisiac and virility strengthening properties; in fact, it was banned in America till the late 1970s.

Though resplendent with fragrance, the mouth-feel of the drink was still rather thin, thus bananas that were just beginning to ripen were selected, providing a good amount of texture to the recipe.

Having used some uncommon cocktail ingredients so far, I decided to complete the recipe design with something familiar, and what can be more familiar than coffee? Kahlua, arguably one of the world’s most popular liqueurs, provided the coffee dimension to the cocktail; the sugar content of this Mexican coffee liqueur also added more body to the drink.

This helped to create an intriguing combination that is the essence of this cocktail, with sensations that are familiar yet surprising.

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.

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

Join Chef Mark and Jennifer as they explore the Amitatan Valley of Jalisco, Mexico to discover the true soul of Tequila, from harvesting agave plants to quizzing people on the streets of NYC about their Tequila knowledge. Main lesson learned: Sip, never slam, fine Tequila.

Episode 1: The Soul of Tequila
Don Enrique Partida, who has spent his life growing blue agave, shares his poetic expression and passion for the plant. His estate-grown agave is cultivated, roasted and distilled to make Partida Tequila — and you’ll get to see every step of the fascinating process. But you won’t find any worms!

Episode 2: Rocks, No Salt – Luscious Tequila Cocktails

Episode 3: Sip It, Don’t Slam It

Episode 4: Tequila Re-Education

Episode 5: At the B.A.R.

On The Tequila Trail is a production of the Culinary Media Network (www.culinarymedianetwork.com/). Music courtesy of Talking Taco Music. Enchiladas Rojas by Frank Corrales and Ben Tavera King from Burning Desires, available as a CD and download at www.talkingtaco.com or www.amazon.com.

food, food podcast, tequila, On The Tequila Trail, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, Chef Mark, Mexico, Partida

We prefer our margaritas on the rocks, in their traditional glory, so skip the blender and shake, shake, shake! Given the simplicity of this cocktail, the quality of the ingredients is the most important contributing factor to the flavor of the drink. This is not the time to use bargain liquors! The first recipe is the classic version, but we’ve also developed quite a love for the Partida margarita, which is simplicity at its finest (it’s also the best we’ve ever had, bar none).

Makes one cocktail

Ingredients

1 ounce premium Tequila
1 1/3 ounces Cointreau
2/3 ounce freshly squeezed lime juice
Coarse salt
Lime wedge for garnish

Preparation

Rub the rim of a margarita or martini glass with a lime wedge and dip upside down into a saucer of coarse salt.

Add the Tequila, Cointreau and lime juice to a cocktail shaker that has been filled with large ice cubes. Shake until your hands can’t take the cold for one second more, then strain into the glass. Serve immediately.

Partida Margarita

Ingredients

1 1/2 oz. Partida tequila (we recommend Blanco for this)
Juice of one lime
3/4 oz. agave nectar
3/4 oz. pure water

Preparation

Shake all ingredients in cocktail shaker with ice. Taste. Add more lime juice for additional tartness, or more agave nectar for additional sweetness.

Serve in a glass on the rocks. No salt, no garnish.

As children, we loved those creamy orange frozen treats on a stick, and often ended up with sticky orange faces, never mind the unnaturally bright orange color. As warmer weather approaches, it’s time to bring back that childhood delight, but with a slightly tipsy adult option:  a splash of orange liqueur.  This creamy dessert, with both mascarpone and whipped cream to balance the sweetness of the orange, is a sophisticated way to finish a spring meal.

8 servings

Ingredients

4 large egg whites
¼ teaspoon cream of tartar
½ cup confectioner’s sugar
½ cup frozen orange juice concentrate, partially thawed
1 tablespoon grated orange zest
½ cup mascarpone cheese, softened
3 tablespoons orange liqueur
2 cups chilled whipping cream

For the orange glaze topping:
½ cup orange marmalade
2 tablespoons orange liqueur
1 Mandarin orange, thinly sliced, cut into small triangles
mint leaves, to garnish

Preparation

Fill a medium saucepan with 3 inches of hot water and set over low heat. Do not allow the water to boil. Combine the egg whites, cream of tartar and sugar in a heatproof bowl that just fits into the pan without touching the water. Using an electric mixer, beat at medium-high speed until the beaters leave tracks on the base of the bowl, then beat at high speed for about 7 minutes until the egg whites have become very thick and form stiff peaks. Remove the bowl from the pan and continue beating the egg white mixture for 2-3 minutes more until it is cool.

Fold in the partially thawed orange juice and the finely minced zest. Whip the chilled cream until it forms soft peaks and fold gently into the egg white mixture. Whisk 3 tablespoons of orange liqueur into the softened mascarpone and gently fold into the mixture.

Spoon into a 6-cup ring mold. Gently shake the pan from side to side to remove any air bubbles and to level the mixture in the pan. Cover with plastic wrap and freeze for at least 4 hours or overnight.

[Chef’s Notes: Beating the egg whites over hot water helps to coagulate the egg proteins and firm up the meringue, as well as to kill any harmful bacteria. The cream of tartar adds stability to the egg whites.

When folding in new ingredients, always use a very gentle hand and move the spatula in a figure 8 shape to incorporate the flavors without deflating the egg whites.

When whipping cream, it helps to use a metal bowl that has been chilled in the freezer for several minutes.]

Prepare the glaze:
Mix the remaining 2 tablespoons of orange liqueur with the orange marmalade, blending well to form a syrupy consistency.

Supreme the mandarin orange, removing the segments and leaving behind the pith and membranes.

Service

To unmold, dip the frozen ring mold in warm water for about 5 seconds and wipe the base. Invert a serving plate over the mold, and holding it tightly against the mold, turn over together, then lift off the mold. To decorate whole, drizzle the orange glaze over the top and garnish with the mandarin orange slices and mint leaves, if desired.

If you prefer, you may slice an individual serving from the ring and set it on its side on the serving plate. Drizzle with the orange glaze and garnish with mandarin orange slices and mint leaves. Serve immediately.

Store the remainder in the freezer.

Recipe and photo by Mark Tafoya

Based on the sensuous flavors of vanilla, with a light ginger twist and citrus notes, “Vanilla Sea” was specially created by Damian Sim of Provocachic™ to pair with our ocean gem, the lobster. The aroma of the sage leaves teases the rich flavors in this cocktail, and overall, the bubbly cocktail offers a light yet provocative experience.

2 servings; 12 ounces

Ingredients

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

For the drink:
2 ounces vanilla flavored vodka
2/3 teaspoon freshly grated young ginger (Jamaican ginger recommended)
1 ounce fresh lime juice (Tahitian lime recommended)
1 ounce fresh Thai Mandarin orange juice (see Mixologist’s Note)
1 1/3 ounces vanilla cane syrup
Pinch of fleur de sel
4 ounces pear juice (recommended cultivar: honey pear)
2 ounces bitter lemon drink (i.e. Schweppes)
2 Thai mandarin orange rinds
Raspberries and fresh sage leaves, for garnish

[Mixologist’s Note: Thai Mandarin Orange (Som Khiew Wahn) is a thin-skinned orange which remains green when ripe, and is identical in flavor to the Mandarin orange known in the West, which may be used as a substitute. The whole fruit of the Som Khiew Wahn is used for desserts and flavoring.]

Equipment
Cocktail shaker
Champagne flutes for service

Preparation

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.

Make the cocktail:
Chill the vodka, vanilla syrup, bitter lemon drink, garnishes and glassware in the refrigerator. Scrape off the ginger skin with the edge of a spoon and grate 1/3 teaspoon. Squeeze the mandarin orange, pear and lime juices and place into the cocktail shaker with all the liquid ingredients except the bitter lemon drink.

Prepare the garnish:
Cut a small slit at the tip of the raspberry and push it down (further than the cut) along the rim of the glassware (with the raspberry “bowl” facing up). Roll the sage leaf into a pointed cone and insert into the raspberry “bowl.”

Top up cocktail shaker (about ¾ full) with ice cubes, preferably with the largest possible ice cubes.

Shake and chill cocktail shaker with firm, concise & vigorous strokes until your hands can’t take the cold.

Strain the ingredients into the champagne flute, and top up with the bitter lemon drink. Take a small piece of the mandarin orange rind, with the colored side facing down just above the cocktail, break and squeeze so that the zest and essential oils fall into the drink. Discard the rind.

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR VANILLA SEA
BY DAMIAN SIM

Vanilla, being one of the most common “comfort” flavors, offers a wonderful foundation to create an evocative cocktail experience. The sensuous flavor of vanilla is partnered in this case with feisty ginger, itself boasting an aphrodisiac reputation too.

The recipe worked towards a light balance, both toward taste and color, the latter evocative of salt water – the sea. The subtle hue also aims to disguise the ginger “surprise.”

In contrast, the raspberry garnish adds a splash of energy with its rich hue, while rounding off the uplifting citrus notes (especially those of the orange zest). The curves of the sage leaf add to the movement of the creation, like the faithful waves by the seaside, and balance, like the proportions in nature’s designs.

The name reaches out to the appeal of the unpretentious ocean waves, and reflects the romantic simplicity of the theme. The “Vanilla Sea” experience offers a twist, as one “discovers” the ginger while being intrigued by the aroma of the sage leaf.

With calming sage and a quiet surprise, “Vanilla Sea” will open your mind and senses.

This cocktail embraces a respect for the simple harmony between lemon and raw salmon, rediscovered through a cocktail canvas, with the richly marbled salmon as a garnish. The gentle yellow potion hides what depth thyme has given, though only from the eyes. A sweet balance of lychee and banana flashes across the palate. Not unlike a citrus herbal seasoning for fish, perhaps this fruity gin-based version might actually be used as one?!

1 serving

Ingredients

1 1/3 ounces of fresh lemon juice
1 1/3 ounces of lychee brine (from canned lychee fruits)
2/3 ounce of fresh banana (recommended cultivar: gros michel)
4/5 teaspoon of freshly chopped thyme (recommended cultivar: garden thyme)
1 ounce of Plymouth gin (a unique gin recipe that uses sweet orange peels instead of bitter ones)
2/3 ounce of lychee liqueur
Slice of salmon sashimi for garnish (recommended: wild salmon, which has a less fatty mouth-feel)

See Mixologist’s notes regarding the measurements above.

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

Equipment

Glass half of the Boston shaker
3-piece Cobbler/cocktail shaker
Citrus juicer and cup
Muddler
Utility knife and chopping board for herbs (preferably a mezzaluna hachoir set)
Small bowl and fork for banana (preferably garlic press or potato ricer)
Fine strainer
Strainer (hawthorn)
Cocktail pick
Champagne saucer glassware (6-7 ounces), for service

Preparation

Chill the glassware, garnish (except lemon) and alcoholic ingredients until ready for use.

Prepare the fruits and herbs:
Squeeze a small lemon, ideally room temperature, into a cup. Finely chop a small handful of fresh thyme leaves. Using a garlic press, mash small portions of the banana flesh into a small bowl.

Make the cocktail:
Measure the required amounts of the above items 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 the most solid ingredients are well broken up, and filter through the fine strainer into the 3-piece cobbler shaker.

Add the rest of the ingredients into the cobbler shaker, and top up (about ¾ full) with ice cubes, preferably with the largest possible ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (this sequence prevents too much air from being trapped inside). Shake and chill the cocktail shaker with firm and vigorous strokes until your hands can’t take the cold.

Strain into glassware and garnish with the freshest possible slice of salmon sashimi (rolled around a cocktail pick).

[Mixologist’s notes: 1 teaspoon is equivalent to 5 milliliter (ml), 4/5 teaspoon is equivalent to approximately 4 milliliter (ml); 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml), 2/3 ounce is equivalent to 20 milliliter (ml). A mezzaluna hachoir is a half moon-shaped herb chopper blade usually used with a concave chopping board.]

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR EPIPHANY
BY DAMIAN SIM

Taking the cue from a salmon theme, the first thing that came to mind was salmon sashimi (quality Japanese sliced raw salmon), which sometimes comes with lemon between the salmon slices that leaves a most delectable crisp tinge in the palate.

Inspired to recreate this experience through a cocktail, lemon served as the culinary canvas for this new recipe. As for the melt-in-your-mouth (when the quality is really good) salmon sashimi, it took the role of the garnish beautifully with its marbling against a rich flamingo-orange hue.

Maintaining the light flavors, lychee and banana were used to balance the lemon, with the latter also adding a little more body to the recipe. Almost like a lemon & herb seasoning used for fish, the lemony thyme was added to give a certain depth to the recipe. Plymouth gin, with its sweet herbal aromatics and smoothness was the natural choice as the spirit base.

A classic Champagne saucer presents the cocktail interpretation of the salmon and lemon experience in a moment of clarity – a harmony of simple elements. Perhaps the recipe might even be used as an actual seasoning for fish?!

Article originally published in January 2007.

Provocachic, the bespoke cocktail company of our friend and CMN contributor Damian Sim, has just been published as one of the front-page news in We Are World Class, a global cocktail program helmed by leading figures Dale DeGroff and Chef Marco Pierre White.

*The images for “The Show Must Go On” and “The Green Fairy” are works by 5PF Studio.

Provocachic presents the latest recipe designs, inspired by an exhibition of Christian Lacroix (French haute couture fashion), his life, his creative process and designs in the world of theatre costumes.

Hands-on, 2-hours, two recipes, Veuve Clicquot champagne, quality ingredients, finger-food, fun, creativity and a touch of history. At $35, and limited to 40 discerning palates, we would recommend that you book now!

* (3-5) p.m.
* 16 May, Saturday
* Ground floor, The Salon
* National Museum of Singapore

THE SHOW MUST GO ON

Inspired by the passion of performers and stories of the human condition, a hot-blooded hue was crafted, not unlike the Carmen gypsy costume designed by Christian Lacroix. The vermilion hue also reflects the soul of the bullfights (corridas) that he grew up with. Arles (France) was also infused with the magic of nature and romance of traditions & history, and tomatoes on the vine intuitively came to mind.

Baby Roma fully ripened on the vine was selected for its rich flavour, of which only the juice from the pulp (the umami at the core is up to 8 times that of the fleshy walls – read more here) was used, an innovation giving a second life to the parts usually discarded by chefs. The vines were also soaked in the juice to capture the memory of the tomato garden. These were also selected, with the pulp intact, to flavour the spirit base. The choice of vodka marked the rise of this spirit during Lacroix’s youth (1960s), one of his favourite periods.

The strawberry was cast as the female lead opposite the tomato, a pleasant pairing of flavours we were comfortable with individually, yet could be curiously delighted by their unexpected combination. A juicer was used to extract the sweet elixir of the best types of strawberries available (in Singapore, the Japanese Amao, or other cultivars; Korean). Christian Lacroix would probably use his native hand-picked wild bush (a.k.a. Alpine) strawberries.

Key supporting leads included Belvedere Pomaranza (orange blossom, orange, mandarin), and sensuous vanilla pods added to this vodka and the sugar. The citrusy elements further elevate the musky (strawberry) and green (tomato) parts, and the vanilla rounds off the flavours while being evocative of nostalgic comforts.

As Lacroix would put it, “to have a sense of period,” this recipe is designed with cocktail bitters, essentials in the original classics. Celery bitters, used in the 19th century (and obscure even then), added an intriguing high soprano note and yet transient moment to the scene. The fashionable & luxurious Veuve Clicquot bubbly gives form and life to the various characters, while celebrating the desire to live better (something Lacroix is passionate about, the reason why he loves the presence of death, why his favourite gift {from his wife} is a wood-carved skull – read more here).

The finale outlines the surreal tutu of the ballerina, whimsically exaggerated further, reminiscent of the voluminous skirts of the Second Empire (France, 1852-1870). Sliced from a muskmelon, the garnish offers a deep warm sweetness to end the show… till the next. Alas, The Show Must Go On.

THE GREEN FAIRY

The Green Fairy was absinthe’s nickname, the infamous libation wildly popular among the bohemian circles and ‘underground’ intelligentsia (eg, Oscar Wilde, whose books found a fan in Christian Lacroix), notably in Paris. Arles, where Lacroix spent his childhood, was also where Vincent Van Gogh’s artwork peaked. This absinthe fan doubtless left an impression on Lacroix. Though banned in Paris when Lacroix moved there (1973), it was likely that the fashionable crowd had access to it given its continued production nearby in Britain and Spain. Flamenco was also very much a part of Arles, which undoubtedly helped Lacroix in his costume design for the Arsa Y Toma show about flamenco.

Absinthe Suisse, the top grade, has the highest (65-75%) alcoholic content (68% for Pernod absinthe). This recipe was designed with a modest dosage of absinthe to reflect the much lighter (alcoholic) palates today. Ernest Hemingway (1930s) would have consumed a much stronger absinthe cocktail (ratio of 1:4, absinthe:champagne for “Death in the Afternoon”).

An Asian herb was juxtaposed with a European one, alluring & acquired tastes in their own right. Kaffir lime leaves (eg, used in Peranakan cuisines in Singapore) were unlike any other herbs, with a floral complexity to its citrus profile, while wild rocket leaves had a peppery pungency and a forbidden aphrodisiac reputation since Roman times (from 10th century BC).

A London dry style of gin, synonymous with English culture (of which Lacroix was quite taken with), completes the ‘absinthe-like’ elements at the recipe’s core. Granny Smith green apple and lemon juice brightened the elixir with some acidity, while the flower of salt tempered any rough edges. The same two ingredients – vanilla sugar and Veuve Clicquot champagne, were used again, expressing similar (flavour) emotions, as if they shared a scene with the other cocktail… perhaps a reminder that they were but players in a much larger tale, much like the roles that Christian Lacroix’s costumes’ played in others’ imaginary world.

Look out for more info & pictures on the workshop after 16 May. Bon appétit!

Images copyright © 2009 Singapore, by Provocachic Ptd Ltd & 5PF Studio. All rights reserved.

It’s discovery week on Food Philosophy!

Scottish Chef Tom Lewis of Monachyle Mhor Hotel introduces me to tongue (oh, behave) and the joy of Scotch, while Maximilian Riedel changes the world of wine for me in its entirety. Plus I’ve got updates on some new features at CMN, and a whole lotta travel goin’ on!

Monachyle Mhor Hotel: http://www.monachylemhor.com

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).

Music: Beau Hall (www.beaurocks.com).