Thursday, September 15, 2011

A Bloody Good Battle

A couple of weeks ago, I was invited to San Francisco's Scalas Bistro to compete in the search for the best new bloody mary! While I wasn't the winner, it was a great experience and I look forward to competing again soon!!!

Here is what I came up with:

by Dan Smith
2 oz Square One Basil Vodka
4 oz yellow tomato juice
(yellow tomato, onion, celery, spice- recipe below)
Sprinkle of salt, white pepper, horseradish
Dash white worchestershire sauce
Garnish: fresh yellow tomato, pickled quail egg, endive, yellow pepper, old bay seasoning, kosher salt

In a mixing glass, combine vodka, ice, tomato juice, worchestershire sauce, and spices. Shake to chill. Transfer to serving glass rimmed with Old Bay Seasoning and Salt. Garnish with skewer of tomato, yellow pepper and a pickled quail egg, and an endive leaf.

Yellow Tomato Juice
makes 48 ounces
6 pounds ripe yellow tomatoes, coarsely chopped
2 cups water
2 cups chopped yellow onion
2 ½ cups chopped celery
1 cup chopped fresh parsley
2 tablespoons agave nectar
2 teaspoons salt
1 teaspoon cumin powder
6 drops Sriracha sauce
1 teaspoon ground white pepper

Put all ingredients in a large stainless pot and simmer until soupy, about 40 minutes.

Remove from heat and blend with an immersion blender (or in batches in a countertop blender)

Chill for several hours before serving.

Horseradish Pickled Quail Eggs
24 hard-boiled quail eggs, peeled
1 (12 ounce) jar yellow chile peppers
2 tablespoons fresh grated horseradish
1 tablespoon white peppercorns
1 cup white wine vinegar
1 1/2 cups water
1 tablespoon sugar
2 teaspoons salt

Tuesday, September 13, 2011

Tequila and Rosé Champagne...yes, in the same glass!

Always wanting to come up with something new, even I was a little concerned about mixing tequila and rosé champagne in the same cocktail... but the secret sweetness of hibiscus nectar really pulled it together!

Tequila Hibiscus Sparkle
2 oz silver tequila
1 Wild Hibiscus Flower plus 1 teaspoon of its nectar (
2 oz rosé sparkling wine chilled

Place one Wild Hibiscus flower in serving martini glass. In a martini shaker pour Wild Hibiscus nectar and Tequila over ice and shake to chill. Strain into the serving glass and float 2 oz rosé sparkling wine.