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…

The flavors and fragrances of this champagne are elegant and timeless, with a generous hint of spice, echoing the flavors of a mulled wine. The spiced syrup can be made well in advance, and its flavors will intensify as it rests.

Yields enough syrup for one bottle of champagne or sparkling wine

Ingredients

4 cups apple or white grape juice
1 teaspoon whole cloves, crushed
1 teaspoon crystallized ginger, chopped
½ teaspoon allspice berries, crushed
2 tablespoons orange zest, pith completely removed
¼ of one whole vanilla bean, left intact

1 bottle of dry champagne or sparkling wine
4×4” square of cheesecloth
Kitchen twine

Preparation

Prepare the spice sachet:
Place all of the spices, zest and vanilla bean segment into a sachet made from a double thickness of standard cheesecloth.  Tie it off with kitchen twine.

Prepare the spiced syrup:
In a small sauce pan, heat 4 cups of either the apple or white grape juice over medium-high heat until just beginning to boil.  Place the sachet into the juice, reduce the heat to medium-low and simmer until reduced by about half (20-30 minutes).  Remove from heat and allow to cool for 15 minutes.  Remove the sachet, squeezing all the juice from the bundle.  Pour the syrup through a fine mesh sieve into a clean glass container.  Allow to completely cool.  Cover and refrigerate until ready to use.  The syrup will become thicker as it cools.

Service

To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.

[Chef’s Note: If you don’t want to fuss with a sachet, simply toss all of the mulling spices into the pan with the juice and proceed with the recipe.  When you strain the syrup, strain it through cheesecloth or a coffee filter to catch the fine sediment of the spices.

When selecting your champagne or sparkling wine, remember that there is a bit of sweet to the spiced syrup.  If you want a dry, elegant cocktail we recommend using a Brut champagne or sparkling wine.  If you intend to use this recipe as an aperitif or as an after-dinner toast, a sweeter, extra-dry champagne may be more to your liking.

Recipe and photo by Kelly Cline

Cocktail party: A gathering held to enable forty people to talk about themselves at the same time. The man who remains after the liquor is gone is the host.
- Fred Allen

Origin
The origin of the term “cocktail” itself is rife with rumor and speculation, so we’ll leave that to the drink historians. We are far more concerned with putting the cocktail into practice. However, for reference, the term was included in the magazine The Balance in May 1806: “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters – it is vulgarly called bittered sling and is supposed to be an excellent electioneering potion.”

Description
Ah, the cocktail. It is the introduction to “happy hour,” the ice-breaker, the way to finish a long day and start a magnificent evening. Cocktails can be as simple as scotch on the rocks or as complex as one’s imagination will allow, so it is the one type of beverage that allows for utter creativity.

Some cocktails have fallen strictly under the umbrella of “girlie,” i.e. the Cosmopolitan, sweet martinis (chocolate et. al.) and fruit-laced concoctions, while others are very “masculine.” Think of the dry martini, gin and tonics or any kind of strong spirit. We tend to stay away from lines of gender demarcation and bring all varieties of cocktails together for our favorite type of gathering: the cocktail party.

The Cocktail Party
Here’s where we get to the good stuff. Cocktails are so popular that entire parties have been crafted around them, and we are partial to such gatherings this time of year. Cocktail parties are easiest on the schedule of the holiday cook; they do not require the critical timing of service or individual plating, and most dishes can be made in advance. We thus prefer to set up a bar, put out some hors d’oeuvres and let our guests help themselves to the bounty.

If your party is scheduled to take place around the dinner hour, understand that people will probably arrive hungry for dinner. This doesn’t mean you need to feed them dinner, of course, but you should be prepared to serve hors d’oeuvres that are substantial enough to get them through the next couple of hours. There is nothing worse than leaving a party with a hunger pain.

We have an entire collection of Appetizers to fuel your inspiration, and those can be served along with the crudités and/or cheese boards. Use your imagination and have fun with the creative process.

You can estimate recipe quantities by assuming 4 portions per person for light dishes and 3 portions for heartier fare, provided you also serve other nibbles like crudités and a cheese board. (There really is no reason why you shouldn’t, as they are a snap to put together.) However, if you are truly reluctant to do so, double the portions of hors d’oeuvres per person to be safe. Also, if you have vegetarian guests, be sure to include enough portions to compensate for the other dishes they will not be eating, and/or add more to the crudités and cheese board.

The flow of your cocktail party menu should be as follows:

Crudités/Light Hors d’Oeuvres
Hearty Hors d’Oeuvres
Cheese Board/Dessert Items

Here is an example:

Light hors d’oeuvres:
Crudités with Aoili Garni
Smoked Trout with Horseradish Crème Fraîche on Toast Points
Eggs with Caviar and Salmon Rosettes

Hearty hors d’oeuvres:
Lobster Bisque Shooters
Mini Savory Bites
Grilled Lemongrass Shrimp
Grilled Beef with Spicy Satay Dip
Cheese Board (optional)

Dessert items:
Cheese Board
and/or
Thai Curry Truffles
Olive Oil Brownies with Toasted Walnuts
Pecan Shortbread
Lavender Pound Cake with Lemon Glaze

The flow of dishes above accounts for two important considerations: (1) early guests have something to nibble until the bulk of the crowd arrives; and (2) hot food can be presented when you have the maximum crowd there, so it can be enjoyed at its peak of temperature and freshness.

We recommend serving the light hors d’oeuvres for the first 20-30 minutes, as most people tend to be “fashionably” late — this is a judgment call you will have to make according to the size of the crowd at that time.

In case you have not yet perused our Entertaining section, our article The Magic of Ambience is full of tips and tricks to set the right mood for your gathering, including lighting, music and table displays.

Bar Setup
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).

Alternative Approaches

Pre-mixes
An alternative to the basic setup suggested above would be to offer about five of the most popular types of cocktails in your city, and simply set up the bar according to that (or if you are serving a crowd of close friends, you might already know which types they prefer.)

In this instance, the alcoholic components could be premixed in a bottle, while the rest of the ingredients could be prepared in another (except for carbonated items). This way, the alcoholic pre-mixes that are not consumed could be used for another occasion, as the more perishable non-alcoholic portions are mixed separately.

For example, in our Lychee Martini recipe, each serving requires about 1¾ ounces of the alcoholic pre-mix (lychee liqueur, vanilla flavored vodka and Cointreau), and about 2 ounces of the non-alcoholic pre-mix (lychee brine blended with fresh lychees). For a self-serve bar, label each bottle with simple instructions and the amount required per serving, and color-code those that are used for the same recipe.

3-Course Cocktails
Another possibility to explore is to match the cocktails with the flow of the food. Just like aperitifs are traditionally used as liquid appetizers, one might explore refreshing and/or tart cocktail recipes in the first course (i.e. Lychee Martini, Mojito, Cosmopolitan), followed by stronger & heavier styles (i.e. Pina Colada, Godmother, Manhattan).

For the first course cocktail, start experimenting with tart ingredients such as raspberries, pomegranate or cranberries, and refreshing items such as mint, grapefruit, lemongrass and lychee.

The third course would be great with champagne-based cocktails (i.e. Clove Spiced Champagne, Bellini) with sharp, distinctive notes to add a celebratory note, perhaps for a Christmas or New Year’s countdown toast.

Home-made
If you have the time and are feeling creative, you can even prepare your own flavored vodkas, i.e. Granny Smith apple and cinnamon. From these bases, you could have a wild adventure of exotic martinis.

Recipes
Our Cocktails section has a full listing of recipes, including non-alcoholic (virgin) options, so go and explore!

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.

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

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.”

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 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.

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.

An evocative potion of blood oranges and Agavero (the tequila liqueur) is paired with the “soldiers’ herbs” of tarragon & coriander seeds. These anise flavors with hints of raspberries are softened with essence of the floral coriander and earthed by the natural sweetness of pure maple syrup. Celebrate this crimson cocktail together with your own “blood brothers”.

2 servings

Ingredients

2 1/3 ounces of Agavero liqueur
3 ounces of Sicilian blood orange (recommended cultivar: moro)
1/3 ounce of pure maple syrup
20 leaves of fresh tarragon (recommended: organic)
2 teaspoons of coriander seeds

Total: about 6 ounces per pair of servings (guide for glassware)

Equipment

Glass half of the Boston shaker
3-piece Cobbler shaker
Utility knife and chopping board
Muddler (preferably stainless steel and plastic)
Fine strainer
Jug or juice container
Tall shot glassware (3 ½ ounces), or small martini glassware, for service

Preparation

Chill the glassware and spirits until ready for use.

Prepare the coriander and tarragon:
Rinse the tarragon and pat dry with a paper towel. Measure the required amounts into the glass half of the Boston shaker along with the coriander seeds. Add a splash of the required amount of Agavero. 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, then add the remainder of the spirits and filter through the fine strainer into the 3-piece cobbler shaker. Add the maple syrup.

Make the cocktail:
Juice the blood orange shortly before serving, and using the fine strainer again, filter into a jug. Measure the required amount into the Cobbler shaker.

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 air from being trapped inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the pair of tall shot glasses, straight up. Serve immediately.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml); 2 teaspoon is equivalent to 5 milliliter (ml). Agavero is a liqueur made up of two types of 100% blue agave tequilas, namely the reposado {rested for almost a year} and the añejo {aged for at least two years}, and flavored with the distinctive sweet essence of the Damiana flower indigenous to the region.]

Recipe and photo by Damian Sim

INSPIRATION FOR BLOOD BROTHERS
BY DAMIAN SIM

April’s theme of artichokes and tarragon threw my palate off balance due to their unfamiliarity, especially the former. To my knowledge, there were no restaurants in town that served artichokes as a main, nor did it feature prominently even when it was used (which by itself is a rare case here in Singapore). Artichokes are also quite a curious item, where one is not exactly sure what it is (a flower bud, actually).

As with many of the themes featured so far at The Gilded Fork, artichokes have an aphrodisiac reputation, and their alter ego at the bar comes in the form of the liqueur Cynar. An intriguing effect of eating artichokes, however, is that they leave a sweet taste in the mouth that affects subsequent flavors on the palate, so I passed on them for April’s cocktail.

As for tarragon the “dragon herb”, I had not tried any dishes in which it featured prominently, but am a bit more familiar with its anise flavor. In fact, this particular flavor is seldom seen in the cuisines in Singapore, and likely experienced by most Asians through the anise-flavored Sambuca liqueur. Interestingly, the plant’s roots, if not divided regularly, would actually start to strangle themselves (definitely a freedom loving herb!). Used by the ancient Greeks as a painkiller (due to a compound called eugenol) for toothaches, it was also known as the “soldiers’ herb” for its anesthetic and perceived anti-venom qualities.

The thought of soldiers brought to mind inspirational battles fought against great odds, such as Cinco de Mayo, the legend of the 300 Spartans, and the archetypal David versus Goliath story. Along these lines, coriander seeds (actually fruits) came to mind, as they were once used by soldiers to prevent wound infections. Coriander seed’s wonderfully uplifting floral/citrus notes gave the anise-flavored tarragon a more appealing dimension.

With wars come crimson images, a hue that had inspired the namesake of the Sicilian blood orange. The Moro variety was selected for its “full-blooded” color. From the Mexican battle mentioned, Agavero (the tequila liqueur) came to mind. Its main flavor component, the Damiana flower (yes, an aphrodisiac too, albeit an ancient Mayan one), was also known to stir up emotions – a fine complement to the blood oranges used. Sweet with a hint of raspberry, blood oranges are also known as one of the most nutritious types of oranges.

The last element in the recipe comes from the “blood” of the maple tree – maple syrup. An American Indian heritage, it completed the recipe inspired by the courage and sacrifices of warriors throughout history. This stirring theme of brothers-in-arms fighting against all odds led to the evocative “Blood Brothers” cocktail, served in a pair of shots.

Rosemary, named ‘dew of the sea’ by Pliny the Elder, symbolized love, loyalty, friendship and remembrance. Its forest-like scent seduces even the mythical elves, and forms the heart of this elixir. Orange blossom honey and matcha (Japanese green tea powder) are woven into this understated tapestry, while the classic peach bitters and smoothest vodka complete the encounter. Fall in love with “Ever After”.

1 serving

Ingredients

3 ounces of rosemary green tea mix (see recipe below)
1/2 ounce of orange blossom honey
1 ounce of premium vodka (recommended: wheat-based vodka)
5 dashes of peach bitters
Tray of spring water ice cubes

For the rosemary green tea mix:
1/4 teaspoon of matcha (Japanese green tea powder)
1 cup of spring water
1 sprig of organic fresh rosemary

For the spring water ice cubes:
At least 17 ounces (a small bottle) of spring water for a tray of large ice cubes

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

Equipment

Kettle
Clear film for food wrap
Teacup
Fine sieve
Teaspoon
3-piece Cobbler shaker
Glass bottle (at least 7 ounces in capacity)
Cocktail glass (6 ounces), for service

Preparation

Chill the glassware and vodka until ready for use, preferably storing the vodka in the freezer. Wrap the spring water ice cubes with a clear film before placing in the freezer (this minimizes absorption of other aromas from the fridge).

Prepare the rosemary green tea mix:
Select a long (about 4 inches) sprig of rosemary, ensuring that it is in good condition and free from blemishes. Wash rosemary thoroughly, and gently crush it with your hands before placing it into the bottom of the teacup. Sift the required amount of matcha (using a teaspoon to push the powder through) into the teacup to remove any lumps.

Boil the spring water and put aside the required amount in a measuring cup. While still quite hot, though not boiling, pour into the teacup. Stir well using the teaspoon (bamboo whisks specially designed for this purpose are available — they are mainly used in the Japanese tea ceremony), and infuse rosemary in the teacup for 7-9 minutes. Discard the herb, and leave the rosemary green tea mix aside to cool. Refrigerate until ready for use.

Prepare the cocktail:
Measure the required amount of the various ingredients into the Cobbler shaker.

Top up the Cobbler shaker (about 3/4 full) with the spring water ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (sequence prevents too much trapped air inside). Shake & chill cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the glassware, straight up.

[Flavor Impressionist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 3 ounces is equivalent to 90 milliliter (ml), 1/4 teaspoon is equivalent to 1.25 milliliter (ml), 1 dash is equivalent to 1.875 milliliter (ml) or 1/8 teaspoon, 5 dashes is equivalent to 9.375 milliliter (ml) or 5/8 teaspoon.]

Serve immediately.

Variation

Try it as a mocktail simply by removing the vodka element in the recipe design.

One might also use Japanese green tea in sachets if the matcha is unavailable, though the former is recommended.

Recipe and photo by Damian Sim
INSPIRATION FOR EVER AFTER
BY DAMIAN SIM

With the focus on a single ingredient this month, we present the herb rosemary, or “Rosmarinus.” Derived from the Latin name for “dew of the sea” And named by the ancient Roman Pliny ‘the Elder’ (23-79AD), rosemary originally thrived along the coastal regions of France and Spain, where the salty winds and the sea slapped the rock face. This southern European herb symbolized love, loyalty and friendship in ancient Greece and Egypt, and was even believed to drive away evil spirits. Another tale reveals its allure to the mythical elves.

Since antiquity, rosemary was used in aid of memory, beginning with the ancient Greeks when they were studying for their exams. From the late 16th century, it began to be used as a form of remembrance in Europe (e.g. in funerals). Even the Bard mentions this traditional belief; in Shakespeare’s play Hamlet, Ophelia says to Laertes: “There’s rosemary, that’s for remembrance.” (Act IV, Scene 5)

The enigmatic herb possess a pungent aroma somewhat akin to pine, and somehow evocative of both the forest and the sea. This ‘turquoise feel’ inspired a companion in the premium Japanese green tea powder, matcha. Revered since the 12th century among the Japanese elite, including the Samurai warriors, matcha exudes restraint, power and elegance.

This understated quality requires the sweet elements in the recipe to be softer so as not to be lost. Orange blossom honey, with its gentle citrus sheen, was chosen with this in mind. Held as an elixir since days of old, this nature’s treasure was actually made with only the nectar of the orange blossom, which reveals itself in a subtle glimpse on the palate. Just like the orange blossom, peach has a personality somehow sensuous and pure at the same time. This powerful touch, in the form of peach bitters, completes the heart of this cocktail, fortified with the smoothest vodka.

The use of bitters actually forms the original definition of what constitutes a cocktail, though rarely seen since the Prohibition period of the 1920s-30s in the United States. This recipe design hopes to stir further passion in the renaissance of the classics, while also remembering the delicate treasures of Mother Nature.

The overall sensation of subtlety, natural and restrained yet powerful like a deep memory, offers a flavor design you could slowly fall in love with. We present a lingering tale of the woods in “Ever After.”

Inspired by the Persian paradise, earthy elements of beech ‘honeydew’ honey and rhum agricole frolic with sweet basil and lovely lemongrass in this elixir. The perfume of the Amazon’s passion fruits and the purest spring of artisan water seduce lovers. Capture this heady moment with the “Secret Garden.”

1 serving

Ingredients

1 1/2 ounces of lemongrass-infused rhum agricole
2/3 ounce of fresh purple passion fruit juice
1/2 ounce of New Zealand beech ‘honeydew’ honey
2 ounces of artisan water (recommended: high silica)
15 medium to large sweet basil leaves

For the lemongrass-infused rhum agricole:
(Approximately 8 stalks) 200g of lemongrass (recommended cultivar: West-Indian)
23 ounces of rhum agricole

For the fresh purple passion fruit juice:
At least 3 small passion fruits

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

Equipment

Utility knife and cutting board
Pot (around 1 quart capacity) with cover
Ladle
Fine-sieve strainer
Teaspoon
Muddler
Glass half of 2-piece Boston shaker
3-piece Cobbler shaker
Funnel
Glass bottle (perhaps reused from finished spirits, at least 23 ounces in capacity)
Small glass bottle (about two ounces in capacity)
Cocktail glass (6 ounces), for service

Preparation

Chill the glassware in the fridge.

For the lemongrass-infused rhum agricole:
Remove the first few layers of leaves from each stalk of lemongrass and wash thoroughly. Slice the bulbous base thinly, though you should cut the whole stalk. Place the lemongrass into the pot of cool rhum agricole and then start to simmer at low to medium heat for 40-50 minutes, taking care to maintain the simmer while the pot is covered. Leave pot aside to cool down, keeping lid on. Strain into a glass bottle with the funnel and discard the herbs. Refrigerate until ready for use.

For the fresh purple passion fruit juice:
It is best to prepare this at the last moment before use. Set up the glass half of the Boston shaker with the strainer on top. Wash the passion fruit and cut it cross-wise, and scoop out the flesh and seeds into the strainer. Use the muddler to rupture and push more of the passion fruit juice through the strainer. Keep in a sealed bottle in the fridge until ready to use.

Prepare the cocktail:
Add the honey and artisan water into the glass half of the Boston shaker and stir till honey is well dissolved. Add this to the 3-piece Cobbler shaker.

Clean the fresh basil leaves thoroughly, and add it into the glass half of the Boston shaker together with the required lemongrass-infused rhum agricole. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most of the solid ingredients are well broken up. Strain into the 3-piece Cobbler shaker.

Measure the required amount of the other ingredients into the 3-piece Cobbler shaker.

Top up the Cobbler shaker (about 3/4 full) with the spring water ice cubes. Attach the top half with the built-in strainer, followed by the cap and lid (this sequence prevents too much air from being trapped inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the glassware, straight up.

[Flavor Impressionist's notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2/3 ounces is equivalent to 20 milliliter (ml).

If available, it is preferable to use organic produce, especially for the lemongrass and basil.

Taste the passion fruit juice before use -- do not use if it is too acidic or unripe.

Rhum agricole is agricultural rum, which is distilled from sugar cane juice rather than molasses. It is differentiated from other agricultural rums in that it enjoys a geographic certification of its origin, recognized for exceptional quality, much like the AOC quality appellation of French wines.

Beech 'honeydew' honey from the South Island of New Zealand has a distinctive earthy flavor, produced by bees collecting nectar processed by two specific insects (Ultracoelostoma assimile and U. brittini), which in turn have sucked the sap from the Black Beech or Red Beech trees. Generally, 'Honeydew' is also known as 'forest honey,' 'pine honey' and 'fir honey.']

Serve immediately.

Variation

A possible alternative to the ‘honeydew’ honey may be Manuka honey. For the rum, other agricultural rum can be an alternative.

Recipe and photo by Damian Sim

INSPIRATION FOR SECRET GARDEN
BY DAMIAN SIM

From the borders between Tien Shan, China and Kazakhstan originates malus sieversii — the sole ancestor of the domesticated apple. From one of the earliest cultivated fruit trees, apples are popular across numerous cultures, with the Asian palate generally preferring a sweeter taste, with just a touch of acidity. It is interesting to note that fresh apples float, as a quarter of their volume is air.

In ancient Greek and Roman cultures apples were a symbol of beauty and love, and were originally tossed at the newly wedded couple (thankfully we no longer do that!). It is also a traditional gift for teachers in USA, Denmark and Sweden, originally given to supplement the poorly paid teachers during the 16-18th century. Nobles were known to maintain their own fruit orchards/gardens, where apples were definitely featured. Interestingly, pairidaeza, Persian for ‘walled garden,’ translates to paradisus in Latin, which is where the word for paradise originates; this word was also used to refer to the Garden of Eden. Apples are a symbol of seduction (forbidden fruit) as well, and their seeds are actually mildly poisonous (due to amygdalin). There is also the legend of “John Appleseed” (1774-1845), an eccentric American whose dream was to plant the land with so many apple trees, there would never be hunger again.

During Shakespeare’s time (16th Century), roasted apple desserts were served with a saucer of caraway seeds. This pairing inspired me to use sweet basil, which has a somewhat aromatic bouquet too, though floral and more clove-like as compared to the sweet and spicy anise-like caraway. Basil is also known as basileus, ‘king’ in Greek. Though enjoying somewhat darker reputations in the past with its associations with afterlife and even hatred (ancient Greece) and the Devil (ancient Europe), basil is a symbol of love in modern Italy. These contrasting reputations extend to it being revered in Hinduism and Christianity (believed to have been found around Christ’s tomb after his resurrection). [Note: See more on basil's storied history in our Basilicum Tormentum article.]

As part of the foundation for this cocktail designed to pair with apples, a sweet, earthy agricultural rum was chosen, specifically rhum agricole, which has an AOC regional appellation (like French wines) for quality. The rhum is infused with lemongrass for an added sensuous citrus profile, and purple passion fruit is added for a perfumed sharpness. Incidentally, the Spanish missionaries named this fruit (from the Amazon) for its anatomical symbolism of the Crucifixion (Passion of Christ).

To balance these elements, the sweet nectar of bees is used — namely Beech ‘Honeydew’ honey from New Zealand’s South Island. From the sweet beech forest, the honey produced here is uniquely earthy (malty). This is tempered by artisan water high in the essential ‘beauty’ mineral — silica (important to the health of skin, bones and hair).

These seductive perfumed and spicy notes complemented by an earthy base paint a majestic Persian paradise to which lovers escape, its golden hue revealing a “Secret Garden.”

Inspired by the classic mojito, subtle and elegant touches such as organic lemongrass and vanilla add a twist to this classic, and Champagne delivers a class of luxury, akin to ‘tasting the stars’. Savor this cocktail over a mountain of crushed ice made from spring water.

1 serving

Ingredients

1 1/2 ounces of agricultural white rum (eg, la mauny, cachaca, etc.)
1 ounce of lemongrass vanilla syrup (see below)
3 1/3 ounces of Champagne
4 wedges of fresh large organic lime (recommended cultivar: Tahitian)
2 stalks of fresh organic spearmint
6 ounces of crushed ice (recommended to be made from spring water)

For the lemongrass vanilla syrup:
7 ounces of raw cane sugar
7 ounces of spring water
7 stalks of organic lemongrass
1 organic bourbon vanilla pod

Total: about 6 ounces per serving (guide for glassware)

Equipment

Muddler
Pot
Utility knife and chopping board
Bar spoon
Funnel
Sieve
Glass bottle (perhaps reused from finished spirits, at least 14 ounces in capacity)
Crushed ice machine or a very good blender
Collins glass (9-12 ounces) with a thick sturdy base, for service

Preparation

Chill the glassware and Champagne until ready for use.

Prepare the lemongrass cane sugar syrup:
Peel off the first outer layer of the lemongrass, and rinse thoroughly. Cut off 1/3 of an inch at the base, and then use only the white bottom 1/3 of the stalk (the most aromatic part of the bulb). Cut into thin slices, and keep aside the upper sections of the stalks.

Dissolve the sugar in the spring water over medium heat, stirring constantly. Add lemongrass slices, stirring occasionally over medium to low heat for about 30 minutes. Remove from heat, add vanilla pod that has been sliced down the middle, cover the pot and allow further infusion for another 45-60 minutes. Once cooled, using a funnel and sieve, strain the mixture into the glass bottle, leaving in the vanilla pod. Refrigerate until ready for use.

Prepare the crushed ice:
Make the spring water ice cubes with the smallest possible ice cube molds at least a day in advance.

Prepare the cocktail:
From the remaining lemongrass stalks, make a vertical slit along the length of each and peel off the first few layers, keeping the form as intact as possible. Wrap stalks around the plastic straws of each drink (it’s preferable to use straws of a similar hue to the lemongrass). This serves as an interesting ‘functional’ garnish.

Rinse the spearmint and lime. For the former, use the top four leaves together with the tiniest branches, and only the leaves for the rest of the stalk. Cut the lime across the segments (not from stem to stem), and cut each half into four wedges.

Place the lime, spearmint and lemongrass syrup into the Collins glass. With the flat side of the muddler placed into the base, apply downward pressure using the inside of your palm. Muddle until most solid ingredients are well broken up, followed by adding the rum. At this point, prepare the crushed ice and add it into the Collins glass. Stir with the bar spoon until the glass feels well chilled. Top up with champagne, stir a bit, add the straw and pile some of the crushed ice on top. Additional spearmint garnish is an option.

[Mixologist's Notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml).]

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR LEMONGRASS CHAMPAGNE MOJITO
BY DAMIAN SIM

Lemon and Shrimp just seems to be the most natural pairing for June’s theme. Lemon is so popular with seafood because it neutralizes the ‘fishiness’ of seafood dishes; I was inspired to go along these refreshing lines, but decided to use lemongrass instead.

Lemongrass derives its aroma mainly from citral, the same essential oil found in lemon peel. I’ve always found cocktail recipes using muddled lemongrass to be lacking aromatically, so I decided to go with an infusion flavoring method. With pairing shrimp in mind, I looked at clean and sparkling cocktails, of which one of my personal favorites is the Mojito.

This libation combines the simple elements of fresh lime, mint, sugar, rum, soda and crushed ice – a real thirst-quencher. The mojito is such a wonderful cocktail that I sought to create a variation with subtle touches for which the lemongrass is perfect. The more robust spearmint is used in place of ordinary mint, and one of the best Tahitian limes is also suggested. Typically crafted with a mix of agricultural and industrial rum, I veered towards the ‘greener’ agricultural rum instead.

I can sometimes be quite a sweet-tooth, which is why I often find Mojitos made with powdered sugar not sweet enough, as the sugar tends not to mix well. Thus a liquid cane sugar is used for this recipe, through which we add elements of bourbon vanilla and lemongrass as a twist. The liquid form also allows a more aromatic flavoring through infusion.

For the sparkling lift, I have selected the best quality bubbles offered by Champagne. Compared to the artificial carbonation of soda water, Champagne delivers much finer bubbles that dance on the palate, and last much longer.

For the ice, I have showcased a belief I have been championing at Provocachic: the use of quality water to produce the cubes. The quality of water is often touted in the production of good spirits, yet right before it reaches the end consumer, tap water ice is diluted into the drinks served. For this recipe, spring water has been used to make the crushed ice and sugar syrup, a suggestion I first came across in an article by author and food critic (US Vogue) Jeffrey Steingarten.

Thus we have spearmint, lemongrass, Tahitian lime, agricultural rum, bourbon vanilla, cane sugar, Champagne and crushed ice made from spring water. Staying true to the recipe which inspires it, this cocktail is aptly entitled the Lemongrass Champagne Mojito.

Relive the traditions of eggs once given as a token of affection in this sensuous Advocaat liqueur creation. Experience the sweet muskiness of guavas, like a deep longing, and the boldness of red peppers that inspires us to embrace these intense emotions. Savor the slow silence…

1 serving

Ingredients

1 ½ ounces of Advocaat liqueur (see note below)
2 ounces of fresh guava juice (recommended cultivar: ruby or white indian)
1/3 ounce of mild red pepper citrus vodka

For the mild red pepper citrus vodka:
1 cup of citrus-flavored vodka
¾ cups (1-2 medium-sized) red peppers

Total: about 4 ounces per serving (guide for glassware)

[Mixologist’s note: Advocaat liqueur is an eggnog-like Dutch liqueur made with egg yolks, aromatic spirits, sugar, brandy and vanilla.}

Equipment

Glass half of the Boston shaker
Juicer extractor
Blender
Utility knife and chopping board
Fine strainer or tea bag
Strainer (hawthorn)
Bar spoon
Funnel
Empty glass bottle (17-23 ounces; to store red pepper citrus vodka)
Fancy crystal wine glassware (5-6 ounces; classic feel), for service

Preparation

Chill the glassware and liqueur till ready for use.

Prepare the mild red pepper citrus vodka:
Cut the red pepper into quarters and remove the interior ribs together with the seeds. Dice into smaller bits, and measure ¾ cups into the blender. Add 1 cup of citrus-flavored vodka into the blender, and process till fine. Do not macerate pepper in vodka. Filter through fine strainer into the glass half of the Boston shaker, followed by funneling into the empty glass bottle. Chill in fridge.

Make the cocktail:
Juice the ripe whole guava fresh, cut into quarters or smaller depending on your juice extractor. Do not filter juice. Measure the required amounts of the above items into the glass half of the (washed) Boston shaker.

Top up (about ¾ full) with ice cubes, preferably with the largest possible ice cubes and stir with bar spoon for about 10 seconds till well chilled. Using the hawthorn strainer, pour the mixture into the glassware.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml); 3/4 cup is equivalent to 180 milliliter (ml), 1 cup is equivalent to 240 milliliter (ml). The interior ribs and seeds of the red pepper are the hottest parts, which this recipe wants to avoid. The middle section of the guava, including the seeds, is the sweetest, while the rind is slightly bitter.]

Serve immediately.

Recipe and photo by Damian Sim

INSPIRATION FOR EMBRACE
BY DAMIAN SIM

Advocaat, the Dutch egg yolk liqueur, reflects this month’s theme of eggs, which were traditionally given as a token of love during the Easter celebrations in 9th Century European courts. A classic crystal glass has been chosen as the ideal vessel for the sensuous creation of “Embrace.”

The sweet muskiness of guavas evokes deep longing, and together with the hot passion of the red pepper, inspire bold action to embrace these intense emotions. The pepper adds a green freshness while it features subtlely in the finish with a mild burning sensation.

In the end, “Embrace” occasionally surprises with fleeting moments of deeper notes again. Perhaps we may experience a slow silence in these transient experiences…

Petite but strong, the sweet raspberry notes come to the forefront in this martini-style whiskey cocktail. Amaretto, the Italian liqueur of love, then appears while vanilla comforts like a family’s love. The delicate port sipper delivers the Love Potion: Family Edition. Enjoy the warm embrace of the golden hue with your loved ones by the fireplace.

1 serving

Ingredients

5 teaspoons raspberry liqueur
3 teaspoons Jack Daniel’s Tennessee whiskey
3 teaspoons vanilla-flavored vodka
1 teaspoon Amaretto di Saronno
Ceylon (true) cinnamon powder, a dash for garnish (optional for an extra touch)

Equipment

Mixing jug or glass-half of Boston shaker
Bar spoon
Hawthorn strainer
Port sipper or small martini glassware (3 ounces or less), for service

Preparation

Chill the glassware and ingredients until ready for use.

Make the cocktail:
Place all the ingredients into the mixing jug, add large pieces of ice, and stir with a bar spoon for about 15 seconds until well chilled. Using the strainer, pour the mixture into the glassware. Add a dash of powdered cinnamon for garnish.

[Mixologist’s notes: For the raspberry liqueur, we use framboise des hautes cotes de Bourgogne, or raspberry cream from the high coast of Burgundy. We also prefer a “true” Ceylon cinnamon powder, which has a more distinct flavor and texture than cheaper varieties. If you prefer to make your own vanilla-flavored vodka, we recommend you macerate it with Pacific Bourbon vanilla.]

Serve immediately.

Variation

You could prepare 10 servings in a mixing jug (with a capacity of at least 20-25 ounces), chilled in the fridge well in advance. Each jug could conveniently be used to serve the cocktail directly into the port sippers. Portions per jug are approximately as follows:

8 ounces & 5 1/3 teaspoon raspberry liqueur
4 ounces & 2 2/3 teaspoon Jack Daniel’s Tennessee whiskey
4 ounces & 2 2/3 teaspoon vanilla-flavored vodka
2 ounces & 1 1/3 teaspoon Amaretto di Saronno

Recipe and photo by Damian Sim

INSPIRATION FOR LOVE POTION: FAMILY EDITION
BY DAMIAN SIM

Legend has it that the great lover Casanova had a dozen fresh oysters everyday, a creature of great sexual agility and prowess. Worth its weight in gold during Roman times, it was also the vessel upon which Aphrodite, the Goddess of Love, was born. This has inspired one of the elements – Amaretto di Saronno, the romantic Italian almond liqueur with a love story behind its creation.

Since January’s theme will include Port, the famous fortified wine from Portugal, we’ve included a forecast of it here. Amidst a harsh and arid landscape, out of which only a small part has seen successful cultivation, this is truly a wine born out of adversity. Through good times and bad, the festive seasons are also times to celebrate another kind of love – family.

Love Potion: Family Edition, characterized by raspberries in a stiff mix, is presented in a delicate port sipper glassware. The idea for the use of the luxurious berries as one of the leading flavors arose from it been one of the items that pairs well with port. The comfort and warmth of the vanilla and whiskey completes the dreamy little concoction, with the sweet embrace of a golden hue, like snuggling by the fireplace.