The newest trend in bartending? Cooked cocktails – but not how you might think of them! The gap between the kitchen and bar is narrowing and we’re talking more than just hot toddies here. This new methodology goes one step further, fusing fermented and pickled foods, eggs, jams – and even vinegar – to mix up bold new flavors you’d typically just find plate–side.
Put down the fork and pick up the shaker! After the jump experience four tangy cold-cooked cocktails that are easy to whip up at home with a few simple, yet spirited, ingredients!
(김 치) is the ubiquitous spicy Korean pickled and fermented food, the cabbage variety being the most common. While the flavor of gin and kimchi are obviously different, there is a exquisite overlap – shake up your rocks glass with this unique blend of spicy and tangy. To balance the pungent nose of kimchi use sweet (i.e., red) instead of the classic dry vermouth.” – Excerpt from 500 Tasty Sandwiches
Recipe for the Kimchi Martini can be found here.
COME OUT OF YOUR SHELL
Sure, you’ve often wondered about, but ultimately shied away from using eggs in your drinks. Crack the code and a delicious new way to incorporate eggs, from right out of the shell – and into your shaker.
BIRDS OF PARADISE
VYING FOR VINEGAR
In the same way sushi is ‘cooked’ with vinegar, drinks are given depth of flavor with drinking vinegars, or shrubs, which is a tangy infusion of fruit, vinegar and sugar. You, too, can create drinking vinegars with just a handful of simple ingredients that are already in your own pantry!
Serves 16 – 20
32 oz Aviation American Gin
12 oz Apple cranberry shrub (recipe below)
12 oz Freshly pressed lime juice
6 oz Simple syrup
2 oz Fernet Branca
16 dashes Peychaud’s Bitters
12 fresh mint sprigs (for garnish)
2 cups of cranberries (for garnish)
8 oz Soda water
Preparation: In a mixing bowl, combine all ingredients. Stir. Add ice. Serve. Apple Cranberry Shrub Recipe
2 bags Fresh cranberries
10 Gala red apples
2 cups Evaporated cane sugar
2 cups Water
3/4 cups Apple cider vinegar
4 oz Applejack
12 Cinnamon sticks
Cook ingredients down until it starts to boil, then leave on simmer for 2 hours
INTO A JAM
For a punch of flavor, bartenders have been turning to homemade jam to pack on the pow. Flavors and fruit garnishes are also allowed to ‘cold cook’ overnight for extra wallop of fruit essence. Direct traffic through your fridge to experiment with this trend on a major budget.
Aviation Spiked Fruit Punch
Oleo saccharum is created when lemon peel is macerated with sugar to extract the oils from the citrus. It offers punches and cocktails rich flavors and elegant aromas. It’s easier than you think to extract delicious and versatile oil from lemons and other citrus.
Peel three lemons (yields approx. 24 lemon peels). In a deep mixing bowl, combine lemon peel and sugar. Muddle. Stir occasionally. Let sit for at least 20 minutes.