I just picked up my first shad roe of the season. It’s currently being served on my menu, but I wanted to reserve some for something special: making bottarga.
This is my first go at it. I followed instructions from Hank Shaw, with some great advice on Twitter & Instagram. Here’s hoping.
I didn’t grow up with the tradition of barbecue, so I don’t feel the need to adhere to any strict rules. I’m currently running a semi-smoked brisket on my menu. A liberal amount of Texas rub is put on the brisket before it is wrapped in plastic, and allowed to sit in the fridge overnight. The next day it’s smoked over Acadian Oak for 2 hours. We don’t have a smoker, so it’s rigged up on our…
Another year of Cochon 555 has come and gone. Here are a select few pictures from the event. I can’t really tell you what all of these are, so try to enjoy anyway. If you want a really great set of pictures from the event, check out these by Huge Galdones.
Here are some of my pictures from past years:
I see this drink as a bit of a Martini/Manhattan hybrid. The genever is like a malty gin, and the barrel aged version brings it even closer to the realm of whiskey. The Vya vermouth has a lot going on in the way of botanicals. I love both their sweet and extra dry vermouths.
I prefer to serve this drink on a large ice cube in a rocks glass as opposed to up in a martini glass. It’s a personal…
Vodka Hurricanes, Cheap Liquor and Tea Infusions
I don’t usually usually use artificially flavored vodka at my bar, but sometimes circumstances arise, and you find yourself with some. Since wasting anything is rarely an option, I wanted to see if I could make something palatable.
I had 1 bottle of Whipped Cream Vodka, 1/2 a bottle of Light Lemon Vodka and 1/4 bottle of Cherry Vodka (all were 750 mL). They were put in a plastic container together. To that I added 11 Tazo Passion Flower Tea Bags. It is an herbal tea with rose hips, orange, licorice and hibiscus. The vodka was left to infuse overnight. It took on a deep red color by the next day. The original character of the vodka was covered up, and turned into something that would be decent in a cocktail.
It was Mardi Gras, so we wanted to use this as a hurricane of sorts. For a batch we used 16 oz tea vodka, 16 oz pineapple juice, 8 oz orange juice and 1 oz blood orange bitters (Stirrings, which aren’t really bitters).
It had a deep purple color. Not a traditional hurricane, but passable. What was surprising was that we sold out if it and had to make more during service. Sometimes we surprise ourselves.