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Archive for the ‘Recipes’ Category

A Lot To Digestif

A little bit of something to look forward to after dinner. With Thanksgiving and the holidays coming up, there is a lot of eating about to happen. One of the more underrated aspects of drinking is the lost art of the digestif, a slightly sweet drink of herbs steeped in alcohol. Digestifs are considered to help with digestion, something to do with increasing the production of digestive fluids after a large meal. But even if this is just a wives-tale, the ritual of drinking a delicious little something after dinner is a worthwhile process.

Chow recently had one of their great articles on making digestifs. I have made a couple of these before but i liked the idea of making a bunch at once, so I decided to give a few of their recipes a shot.

Basil Digestif

Place the basil leaves in a 1 quart jar with the Everclear and let it sit for 6 days at room temperature. After 6 days remove the leaves and add the simple syrup and stir. Store in the freezer and serve cold. Meyer Lemon Digestif

Peel the lemons in wide strips trying to get as little of the white pith as possible. Place the peels and Everclear in a 1 quart jar for 12 days at room temperature. After 12 days remove the peels and add the simple syrup and stir. Store in the freezer and serve cold.

Mandarin Orange Digestif

Peel the Oranges in wide strips trying to get as little of the white pith as possible. Place the peels and Everclear in a 1 quart jar for 6 days at room temperature. After 6 days remove the peels and add the simple syrup and stir. Store in the freezer and serve cold.

Update:I posted on how they turned out here. One thing I found was that the above recipes were very sweet, sweeter than anyone in my party could enjoy. I reduced the amount of simple syrup from 1.5 cups to 1 cup in the meyer lemon and mandarin and in the case of the basil (since it doesn’t have such a citrusy tang to it) i would reduce it to .75 cups of simple syrup.

Posted by Paul Cloutier on November 21st, 2008
Filed under: Cocktails, Infusions, Ingredients, Recipes

The Delicious Pisco Sour

The national drink of Peru. It seems like I have become obsessed with egg whites in cocktails in the last 6 months, and the Pisco Sour is one of my favorites. For those of you not familiar with Pisco, it is a lightly aged brandy from South America which is a bit like a surprisingly smooth cousin to grappa.

This drink is a sour, which is a type of cocktail that balances sweet and sour (other drinks in this family are the whiskey sour, the margarita and the sidecar). The Pisco Sour is a little more sour than sweet, and the pisco and angostura add a richness to it that is pretty unique if you haven’t had pisco before. My recipe replaces the standard simple syrup with agave nectar to add a little more depth to the drink.

I love this drink, but for a lot of people the egg white freaks them out. There has been a lot of discussion about how to use egg whites, but the generally accepted wisdom is that the only really dangerous part of an egg in terms of salmonella is on the outside of the shell (and perhaps in the yolk) but not in the white. If you are really paranoid you can buy pasteurized egg whites at the store which have the added advantage of not having to deal with cracking and deyolking a bunch of eggs.

Add all ingredients to cocktail shaker without ice and shake for 15 seconds. This helps emulsify the egg whites into a foamier texture. open the shaker and add ice and shake some more for another 30 seconds. Double strain into a chilled cocktail glass. Finally, drip 4 drops of angostura bitters on top of the foam and drag a toothpick through the drops to make a pattern.

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Filed under: Cocktails, Recipes

Pecan Bourbon

Two of the worlds great flavors collide in a taste explosion! Pecan Infused Bourbon
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