I wanted to keep the drink simple enough to recreate, while also playing with the vanilla and spice qualities of the San Matias Repo. I’ve been trying to play around and liven things up during this time, and why not do so with a blended pineapple/coconut drink! I don’t have access to Coco Lopez, so I created my own coconut cream. I live in nyc, but I’m currently stuck in Wyoming due to COVID-19. I love love love San Matias, so I jumped at the chance create more drinks with their products. Pineapple wedge, 3 pineapple leaves, lime wheel Glassware: The name is taken from a Mexican documentary dealing with ageism and empowerment of women.Ĭombine all ingredients in blender with 1 cup ice.ġ can coconut cream (I used Thai Kitchen brand) The herbal character of the Damiana adds complexity. The vanilla notes in the reposado are actually a really fantastic pairing with the prickly pear and the toasted marshmallow. This drink isn't terribly different, just swapping out some of the classic components in (hopefully) a meaningful way. It's a super frequent request from bar guests looking for something beyond the standard margarita. I'm always working on new agave-based drink recipes. Garnish:ĭouble old fashioned or other ~12oz glass Cocktail Inspiration: Add ice and shake until properly chilled, aerated and diluted. 25oz agave nectar (or 1:1 simple syrup)Ĭombine all in a shaker tin. 5oz prickly pear puree (can substitute muddled fresh berries) 75oz Damiana (can substitute other herbal liqueur such as Benedictine or yellow Chartreuse) This cocktail came into existence as a boomerang across a kitchen pass to share with chefs who like myself, preferred stirred, spirit-forward drinks, but wanted to enjoy it alongside Ween's Bananas & Blow. I was always drinking a stirred, spirit-forward cocktail while listening to carefree, toes-in-the-sand music and feeling the dissonance between wanting a cocktail that tasted like tropical escapism but without wanting to resort to the tired pineapple/lime/coconut mantra. My spouse was the opening bar manager for a bar and restaurant called Stay Golden with an open kitchen floorplan, and the chefs were always playing a Yacht Rock playlist and I would sit at the bar and talk across the pass about music and cocktails with them. Think REO Speedwagon, Rupert Holmes, Toto. Yacht Rock is a vaguely-defined musical genre and aesthetic characterised by a brand of ballad rock-meets-soul-meets-jazz-meets-disco with carefree vibes that you would hear playing at a surfshop in Malibu. The concept behind this drink started out in my head a while before it came into fruition. Garnish:ĭouble Old-fashioned Cocktail Inspiration: Remove from heat and fine strain through nut milk bag or 100-micron superbag. To make Saigon cinnamon syrup, add two tsp ground Saigon cinnamon to 1 cup water and 1 cup sugar in a saucepan over low heat. Julep strain into a DOF glass over a single carved ice cube. 7 drops Bittermens Xocolatl mole bittersĬombine all ingredients in a mixing glass and stir to incorporate and dilute.The Absinthe added was from a small souvenir bottle from Prague that has been living on my bar cart from two vacations ago, but if none is available any Pastis is fine. This can be a much more delicious martini companion than olive brine, made only more quaffable with spice! For this particular iteration, I used Classon Spears and Dill hamburger chip brines married together, but any old pickle juice will do. Prosciutto “ Rose “ (wrapped around bleu cheese-stuffed olive ) Glassware:Īs a pickle enthusiast that runs through more physical pickles than the liquid containing them, I habitually combine juices left over into one jar. Garnish with cheesy olive prosciutto rose. Adorn with chili oil droplets - I used four and it carried a good amount of heat, so more if you prefer spicy. Stir pickle juice and gin with ice and strain into chilled Nick and Nora that has been rinsed with Absinthe.
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