Although February may be the shortest month of the year,
bet you didn’t know that it’s packed full of party time occasions. Every
American knows about Super Bowl Sunday on Feb. 2, but how many know about
National Pisco Sour Day that takes place on Feb.1 this year? National Pisco
Sour Day is actually a rather convenient holiday to kick off a Super Bowl
celebration and to celebrate on trend, as Peruvian cuisine has topped the USA
Today’s 2014 Culinary Forecast!
Of course February brings Valentine’s Day and an
opportunity to flaunt your skills … mixologist skills that is! From “Hometown”
created by Enrique Sanchez of Rose Pistola, San Francisco to Chef Lee Anne
Wong’s Bourbon Apple Glazed Chicken Wings and the “La Rosa” cocktail for
Valentine’s Day, read on to find the perfect recipe for February’s
celebrations!
E.B.D “Evelyn’s Back Door”
Created by Christian Sanders - Evelyn, NYC
- 2 parts white peppercorn-infused Portón Pisco
- ¾ part Yuzu Citrus Blend*
- ¾ part Agave syrup
- 1 dash Angostura bitters
- ¾ part egg white
Add all ingredients into shaker and dry shake well (no
ice). Then, add ice and shake well again. Double strain into rocks glass. Garnish with cracked white
peppercorn and with 2 additional drops of Angostura bitters.
*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and
40% lemon juice
Hometown
Created by Enrique Sanchez - Rose Pistola, San Francisco
- 1 ¾ parts Portón
- ¾ part fresh lemon juice
- ¾ part Darbo Elderflower Syrup
- ½ part Averna
- ½ part egg white
- Angostura bitters
Combine all ingredients in a shaker. Shake vigorously
without ice. After dry shake, add ice and shake all ingredients again. Shake
contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura
bitters.
Chicha Chong
Created by Ashley Danella - PB Steak, Miami
- 1 ¾ parts Portón
- ¾ part lemon juice
- ½ part rich Cinnamon Pineapple Demerara syrup*
- 1 egg white
- ½ part ice
Put all ingredients in blender, blend until frothy. Serve
in stemmed cocktail glass. Top with Chicha Morada bitters.
*Cinnamon Pineapple Demerara Syrup: Create simple syrup
(2:1 sugar to water,) bring to boil and add cinnamon and whole pieces
pineapple. Reduce to simmer for 2 minutes and then fine strain to create syrup.
Bourbon Apple Glazed Chicken Wings
Chef Lee Anne Wong, winner of Iron Chef America, editor of
the Maker’s Mark Cookbook and host of her new Cooking Channel series "Food
Crawl," has created several delicious game-day snack recipes using Maker’s
Mark Bourbon - handcrafted from the heart of Kentucky and the only bourbon
versatile enough to shine from behind the bar and in the kitchen.
- Serves 4
- 2 lbs chicken wings, trimmed
- 1 cup Maker’s Mark Bourbon
- 1 can frozen apple juice concentrate, thawed (12 ounces)
- ½ cup soy sauce
- ¼ cup cider vinegar
- ¼ cup dark brown sugar
- 4 large cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 tablespoon maple syrup
Combine all of the ingredients in a medium pot. Bring to
boil on high heat and then reduce to a simmer for 30-40 minutes until the wings
are tender and the glaze has reduced, coating the wings.
Preheat the oven to 325°F. Remove the wings from the pot
and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the
wings begin to color and the glaze becomes shiny. Garnish with minced scallions
and apple. Serve immediately.
Bourbon Onion Dip
Created by Chef Lee Anne Wong
- Serves 6-10
- 4 tablespoon extra virgin olive oil
- 2 large sweet onions/Vidalia, peeled, halved, sliced thinly with the grain
- 1 teaspoon salt
- ½ cup Maker’s Mark or Maker’s 46 Bourbon, plus 1 tablespoon
- ¾ cup Greek yogurt
- ½ cup fresh ricotta cheese
- ½ cup sour cream
- Few drops lemon juice
- Pinch sugar
- Salt and pepper to taste
- Crudités vegetables and chips for dipping
In a wide heavy-bottomed pot, heat the olive oil over high
heat. Add the sliced onions and the teaspoon of salt. Sauté the onions,
stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to
medium and continue to stir and cook the onions until they begin to color,
about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce
the heat to low and cook the onions for another 30 to 40 minutes, stirring
occasionally, until the onions have colored and caramelized. Remove the onions
from the pan and spread on a plate or baking sheet to cool in the fridge.
Using a food processor or blender, combine the ricotta and
yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the
sour cream. Once the onions have cooled, rough chop them briefly. Fold into the
mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the
dip cold with crudités and chips.
The Pub
Stay warm inside and toast to your favorite team with this
refreshing cocktail in hand:
- 1 ½ parts Maker’s Mark Bourbon
- Cold ginger beer
In a tall pilsner (beer) glass, add cubed ice. Pour in
Maker’s Mark Bourbon and fill to top with ginger beer.
Maple Old Fashioned
Created by Pamela Wiznitzer - The Dead Rabbit, NYC
Add a little something sweet to this timelessly classic
cocktail your sweetie will be sure to enjoy!
- 1 ½ parts Maker’s Mark Bourbon
- ¼ part Crown Maple Syrup
- 3-4 dashes Angostura Bitters
Combine Maker’s Mark Bourbon and Crown Maple in a mixing
glass and stir with ice. Be sure to mix thoroughly to evenly spread the maple
syrup. Add Angostura Bitters and stir before pouring into a rocks glass.
*for a sweeter drink, add more Crown Maple to suit your
taste!
CRUZ Choco-Taco-Tini
- 2 parts CRUZ Reposado Tequila
- 3 parts Choco-vine, Chocolate Wine
Shake all ingredients with ice and strain into a martini
glass, garnish with chocolate sauce and cinnamon.
La Rosa
- 1 ½ parts Tres Agaves Blanco Tequila
- ½ part Crème de Mure (blackberry liqueur)
- ½ part fresh-squeezed lime juice
- ½ part hibiscus tea
- ¼ part parts Tres Agaves Cocktail-Ready Agave Nectar
Shake all ingredients and double strain into a stemmed
glass of your choice. Garnish with a lime wheel or hibiscus flower.
Portón Scarlet
- 1 part Portón
- ½ part raspberry puree
- ½ part lemon juice
- ½ part cranberry juice
- ½ part sugar cane
- Fresh thyme
- Champagne float
- Fresh raspberry for garnish
- Lemon peel twist for garnish
Shake all ingredients and strain in to champagne flute –
top with champagne float, skewered raspberry and lemon peel twist.
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