Thursday, October 04, 2007

Chow Square Off Challenge Cocktails

There has been some requests for the drinks I made at the Cocktail Throwdown in San Francisco. There is also some links to the press and photos of the event at the end of the post.

The Duet of Pears-tini

Ripe juicy pears (juiced or muddled)
Prickly pears (Peeled and puréed)

1 Bar spoon of honey (I used local Eucalyptus Almond Honey)
Vanilla Bean
1/2 teaspoon Lavender (ground in a mortar and pestle)
2 oz Square One Organic Vodka
1 oz Lillet
Hard Caramel Rim *

Muddle together diced pears, prickly purée, ¼ of a split vanilla bean, honey and lavender blossoms. Add ice, Lillet and Square One Organic Vodka and shake well.

*To make the rim, heat some natural cane sugar in a small saucepan (DO NOT USE NON STICK PANS) over a low heat. When caramelized, let cool slightly and dip non-chilled glass in the pan to coat the rim. Chilling the glass before hand may cause the glass to break.

The Concord Fizz

Bunch of Concord Grapes
1/2 oz Maraschino Liquor (made from cherry pits)
Lemon Basil (our secret ingredient)
Dash of lemon bitters
2 oz Square One Organic Vodka
1 ½ oz Organic sparking wine (or club soda)

Muddle the grapes, Maraschino and bitters. Add ice, vodka and shake vigorously. Pour into cocktail glass and top with wine or soda. Add a sprig of lemon basil and a speared grapeThis one reminded me of summers at my grandma and grandpa’s farm. I love the grapey taste on Concords and the basil added and very pleasant herby flavor. The color is gorgeous! If you don’t have lemon basil; Thai basil, lemon thyme or lemon Verbena are also great in this drink.

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