Cocktails Do Not Live By Spirits Alone
Cocktails do not live by Spirits Alone I am enamored with my cocktail shaker, does that make me shallow? The Alessi is sleek, chic, shiny and fun; it is lightweight and ergonomic with a tight sealing lid allowing for a cool, one handed over the shoulder cocktail shake. The shake technique is an integral part of mixology as explained by Nick Charles in The Thin Man: “The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time.” To this day I shake my martinis to the ONE two three, ONE two three rhythm of the waltz. (Here is a link to cocktails scenes from The Thin Man film series including the rhythm explanation: https://www.youtube.com/watch?v=H1tnbPBCtnI ) Unless you are drinking scotch or bourbon or rye neat (which I have been known to do), a cocktail does not live by spirits alone, so I want to introduce you to some of our best cocktail hour ingredients Power and Mohoney Grenadine Grenadine has been a key cocktail ingredient since the early 1900’s. The pink,high fructose corn syrup masquerading as grenadine found in local markets is just plain gross. There are many recipes for making your own grenadine which is always the best way to go, but the Power and Mohoney True Grenadine has a lovely, tangy/sweet pomegranate flavor and a naturally pretty pink color that will enhance your classic cocktails. Cocktail: Monkey Gland- named after Dr Serge Voronoff’s procedure of implanting monkey testicle tissue into human testicles, which was very vogue in the late teens and 1920’s, seriously who thought that was a good idea? This pre- prohibition cocktail is yummy, with layers of flavor, but probably best made at home. Woodford Reserve Bitters have become so universally popular that choices abound. Currently we are carrying Woodford Aromatic, Orange, Cherry and Chocolate Bitters. These tasty biters are created by The Bourbon Barrel Foods Company known for crafting artisan, all natural products which celebrate the history of Kentucky Bourbon. The eyedropper applicator is easy to use for precise measurements and presentation. Red Dye number 2 maraschino cherries? No, just no, not for cocktails, not for ice cream sundaes, not for pineapple upside down cake, not ever. The Woodford Reserve Bourbon Cherries have a deep red color and elegant long stems, perfect for garnishing and flavoring your cocktail with rich cherry flavor and a hint of bourbon. Cocktail: Pisco Sour- developed in the 1920’s in Peru or Chile depending on whom you believe, is essential when I make Peruvian food. The biters are swirled in the foam rather than incorporated in the shaker for a pretty, nose tickling presentation. Yuzu Juice The Yuzu is a Japanese citrus fruit that looks like a bumpy, yellow tangerine. The flavor is a combination of lemon, lime and grapefruit with a hint of orange. It has a lovely aroma and a splash...
Read MoreSoy Sauce
Until recently, I blundered when serving fish. I would carefully select fresh, gorgeous, beautifully cut fish (thank you Kanaloa), and serve it with the boring, mass produced, one dimensional soy sauce typically found in my local markets. Then I discovered the joy of soy. In the past I choose from regular soy sauce or low sodium soy sauce- kind of like choosing red, white or pink wine! Now my eyes are open, and I am beginning to glimpse the vast and fascinating world of artisan crafted soy sauce. My journey began tasting and comparing the following three varieties of soy sauce: Bluegrass, Nama Shoyo and Tsuru Bishio. Bluegrass soy sauce is a hand crafted by the Bourbon Barrel Food Company out of Louisville, Kentucky. Bluegrass is brewed in small batches from non-GMO soy beans grown in Kentucky, then aged in bourbon barrels. Nama Shoyo is a non-pasteurized soy sauce made by the Yamaki Company located in Aichi, Japan. Nama Shoya is a certified organic, certified kosher product made from spring water and aged for two years in cedarwood kegs. Tsuru Bishio (pronounced sue-roo be-she-oh) is crafted by the Yamaroku Shoyu Company located in Shidoshima, Japan. Tauru Bishio is aged for four years in traditional Kioke barrels which are large (containing up to 1,587 gallons)barrels historically used in Japan for fermentation. The Yamaroku Shoyu Company’s commitment to the traditional Japanese fermentation process, led them to crafting authentic Kioke barrels in Shidoshima. So I sampled three different soy sauces from three different regions, and found three completely different flavor profiles-not surprising considering this is a product which is fermented and aged. The Bluegrass soy sauce is attractively packaged with handwritten bottle and batch numbers on the label. It has a slight smokiness both in the aroma and the flavor courtesy of the bourbon barrels. The salt is well balanced and the flavor remains constant from first taste to after taste. Since Nama Shoyu soy sauce is not pasteurized, it retains healthy, live enzymes. The Yamaki Company’s philosophy is “ Harmony between people and nature.” Nama Shoyu is crafted using a double brewing process which requires less salt. The aroma has floral and slightly fruity tones. The flavor is layered and complex yet delicate; it starts rich, the salt balanced with a touch of sweetness, and then fades to a rich, round aftertaste. The Tsuro Bishio soy sauce has a lush, dark color and a complex flavor profile. It has the highest salt content and twice the calories of the other two soy sauces. The bouquet of Tsuru Bishio is softly floral. It starts with a burst of rich, salty flavor then fades to a delicate layer with a touch of sweetness. Truro Bishio is a beautiful example of umami. I enjoyed all three varieties of soy sauce; with the Nama Shoya and Tsuru Bishio vying for my favorite. Because of its lovely bouquet, the Tsuru Bishio wins by a nose. LBB* I spent my formative food years growing up in Bakersfield, California. My primary food sources were from a box, a mix, a can or the freezer. Remember those little flat,...
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