This had the potential to be a disaster, but I was pleasantly surprised by her picks. <insert jokes about “Scenes from an Italian Restaurant” here> I’m in favor of boxed wine and we’ve featured both the Château du Champ des Treilles and the Christian Venier on our list before.
Monthly Archives: June 2010
Nils and Dave were featured in am New York this week. They put together several delicious bourbon drinks and I’ll include my favorite here:
For the serious mixologist: Bourbon Pecan Sour
2 oz Maker’s Mark
1 1/2 oz pecan syrup**
1/2 oz lemon juice
½ oz simple syrup (optional – it will sweeten the drink considerably)
pinch of salt
** For the pecan syrup:
200 grams water
3 grams TIC Pretested Ticaloid 210S (ticgums.com is a good place to find it)
130 grams pecan oil
200 grams sugar
Method for the Pecan Syrup:
Hydrate the Ticaloid 210S in the allspice-infused water with a hand blender. Add pecan oil and blend till smooth.
Add sugar and blend till smooth. This syrup can be stored until needed. It will separate over time, but can be stirred back together by hand.
Method For the Sour:
In a mixer, combine Maker’s Mark, pecan syrup, lemon juice, simple syrup if using and pinch of salt with ice. Shake, strain and serve.
If the idea of using Ticaloid in a drink is intimidating to you, come to class.
No, they don’t, but the margarita I ordered a few days ago was surprisingly good.
The cocktail featured Sauza gold and Rande Gerber’s “Midnight Bar Collection” margarita mix, bottled by Stirrings. Gerber, a former model, is married to Cindy Crawford and runs the Midnight Oil/Gerber Group chain of bars and lounges (over 30 properties, including The Whiskey and Stone Rose Lounge in NYC). He developed a line of cocktails for Delta in 2007. This mixer had real lemon, lime and orange juice and was not overly sweet.
Ted Haigh writes the original margarita recipe as this:
1 1/2 oz. blanco tequila
1 1/2 oz. Cointreau
1 1/2 oz. fresh lime juice
Shake in an iced cocktail shaker, strain into a large cocktail glass and rim with crusted salt.
Haigh traces this cocktail back to 1937, noting the “Brandy Crusta begat the Sidecar Cocktail, which in turn begat the Margarita.” Some recipes will call for lemon instead of lime juice and others will call for triple sec instead of Cointreau. I wouldn’t recommend either of these substitutions. Even more importantly, do not use “sour mix”; fresh citrus juice is always the way to go.
I also checked my Grossman’s Guide and was tickled to find something I did in college in print:
“The traditional method of drinking Tequila in Mexico is a ceremony in itself. The imbiber takes a wedge of lime or lemon, puts a pinch of salt on his thumbnail or on the back of his hand, and pours a chilled jigger of Tequila. He then bites the lime, licks the salt, and gulps down the Tequila.”