Tuesday, February 8, 2011

A Caterer in LA was Nominated for an International Caterers' Association CATIE Award for "Innovations in Mixology"

A caterer in LA and I are so pleased to have heard the news this morning. One of our newest concoctions, an homage to the classic prohibition style cocktail was nominated for the highest honor in catering!
Here's the recipe...enjoy.
(Of course if you don't want to take a month to make your own bitters, experiment with some brands available at your local specialty market.)

Bar Fly's Bliss

2 oz gin
1 oz St-Germain Elderflower
1 oz Licor de Damiana (see my previous post about my travels in Mexico for more info!)
1 oz fresh squeezed grapefruit juice
2 dashes black pepper rosemary bitters
Rosemary sprig garnish

In a cocktail shaker combine ice and all liquid ingredients. Shake and strain into serving glass. Garnish with rosemary sprig.

Black Pepper Rosemary Bitters
2 cups grain alcohol
8 ounces dried orange peel, minced
1 tablespoon juniper berries
1 tablespoon coriander seed
2 tablespoons black peppercorns
4 sprigs fresh rosemary
¾ cup granulated sugar
o Put the Spices in a jar and add alcohol
o Seal, store in cool dark place 15 days, giving it a good shake every day
o Strain through cheesecloth to separate liquids and solids. Squeeze solid ingredients as dry as possible. Save liquid in a jar.
o Muddle the dry ingredients into a fine mixture, place in a saucepan and add 4 cups of water
o Bring to a boil, lower heat, and simmer 5-7 minutes
o Pour this mixture into a 2nd jar and allow to sit 5 days, again giving it a good shake once a day.
o Strain spice mixture through a cheesecloth, discard the solid ingredients, and combine two liquid jars.
o In a small pan, heat ¾ sugar to a dark brown liquid, remove from heat, allow to cool, add to alcohol and water mixture. (Sugar may solidify but will dissolve)
o Seal the jar and let rest for 5 days.
o Strain again and store in dark glass dropper bottles. (up to 12 months)