|New Orleans in the Summer... |
hot and sticky. It felt like Hong Kong or Bangkok where you don't stay
dry after walking out in the street and the icy air conditioning jolts
you awake when walking into a store or hotel lobby.
just returned from a long weekend trying to understand the finer points
of mixology (what bartenders do) from the experts. Tales of the
Cocktail is a meeting of spirits professionals from around the world
where they honor their own and sample a few drinks at the many dinners,
events and local venues. This is the 7th year and it seems to be a
growing event. There were seminars, tastings, and panel discussions
which covered all aspects of spirits and beverage service. New Orleans
is the home of the famous (and maybe first ever) cocktail - the Sazerac.
|Beefeater 24 Gin |
spoke about tea at a gin dinner - the connection here is through
Beefeater 24, a new recipe for a classic gin. Gin is distilled from a
mash (infusion) of aromatics (think chai with herbs and spices). This
one steeps for 24 hours before the distillation which is where the name
comes from. The Master Distiller, Desmond Payne wanted to have some
higher notes in the gin and experimented with tea to see if it could
provide the aromatics he was seeking. Eventually he settled on two
different green teas, which in addition to the classic spices gives
Beefeater 24 its profile.
We served Scarlet Glow (our popular iced infusion) for a welcome non-alcoholic beverage! It was featured a few weeks ago in TIME OUT NY. Try the cocktail and let us know if you come up with any variations.
- Sebastian Beckwith
|From Joaquin Simo of Death & Company |
KEW GARDENS COOLER
In a cocktail shaker, lightly muddle two thin cucumber slices. Add:
• 2 ounces Beefeater 24
• 1/2 ounce Aperol
• 3/4 ounces grapefruit juice
1/2 ounce Scarlet Glow syrup*
briefly with 3 ice cubes to chill, then strain over crushed ice in a
highball glass. Garnish with a cucumber ribbon (use a vegetable peeler
to carve out a thin seedless slice of cucumber, then skewer it with a
*Scarlet Glow syrup
Heat 1 cup water on
the stovetop. Add 1 cup of sugar and stir to dissolve. Bring to a boil,
then add 4 to 5 tablespoons of Scarlet Glow tea (hibiscus and
elderflower tea made by In Pursuit of Tea). Remove the mixture from the
heat and allow it to steep for 45-60 minutes, then strain the syrup into
an airtight container and refrigerate. The recipe makes approximately 1
1/2 cups of syrup. It should keep in the refrigerator for 1 1/2 weeks.
|Scarlet Glow - a delicious hot or cold herbal |
is a lively, sweet and fruity blend of hibiscus, elderflower and other
delicious herbs. This caffeine-free herbal infusion is naturally
sweetened with the herb stevia. The hibiscus imparts a brilliant red
color to the infusion.
Contains: Hibiscus Flower, Lemon Verbena, Elderflower, Stevia, Nettle, Milk Thistle