July 1, 2011
Mixologists draw inspiration from seasonal ingredients to create summer specialty drinks, some of which can double as desserts or even appetizers. This month, we offer the Avo Maria, a gazpacho-esque recipe from beverage consultant Kim Haasarud of Liquid Architecture, and the Spice & Ice recipe that adds heat to a cool classic, created by Adam Seger. July is National Ice Cream Month, the ideal time for Mojito Milkshake Shots from Chef Bryn Robson of Cortez Restaurant. As its name implies, the recipe offers a tasty twist on two favorites — Mojitos and milkshakes.
From: Chef Bryn Robson, Cortez Restaurant, San Francisco.
Yield: 24 servings.
3 cups Berkeley Farms heavy cream
81∕3 cups Berkeley
Farms whole milk
5 limes, grated zest only
1 cup egg yolks (about 16)
1½ cups sugar
½ tsp. salt
2∕3 cup light rum
½ cup freshly squeezed lime juice
12 large mint leaves
½ tsp. vanilla
as needed for garnish, mint sprigs
In a large saucepan, simmer cream, 21∕3 cups milk and half the lime zest until reduced to about 4 cups. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add salt; cool over an ice bath. In blender, purée remaining lime zest, rum, lime juice, mint and vanilla. Add to cooled cream mixture. Freeze in ice cream maker according to manufacturer’s directions. Store in freezer.
For each serving to order: Blend a 2-oz. scoop of ice cream with ¼ cup of the milk. Pour into a shot glass. Garnish with a small sprig of mint.
From: Adam Seger, CCP, served at Tanzy, Scottsdale, AZ.
Yield: 1 serving.
2 oz. rum
1 lime, freshly squeezed
3∕4 oz. Ginger-Habañero Syrup (recipe follows)
3∕4 oz. fresh mango puree
Adam’s 7 Spice Blend (recipe follows)
Shake vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam’s 7 Spice Blend. Garnish with fresh mango wedge.
For Ginger-Habañero Syrup: Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero and 3 oz. sliced fresh ginger. Remove habañero 5 minutes after removing from heat. Cool and strain out ginger. Keeps sealed in the refrigerator for 3 weeks.
For Adam’s 7-Spice Blend: Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise and 1 part ground cardamom. Blend total spice volume with an equal part of superfine bar sugar.
Alternatively, start with whole spices and turbinado sugar in equal proportions, and blend in a Vitamix. Oils in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high-power blender.
Note: A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3∕8” diced mango weighs 6.35 ounces.
From: Chef Kim Haasarud, Liquid Architecture.
Yield: 1 serving.
10 cherry tomatoes
¼ Fresh California Avocado
1 Tbsp. chopped onion
1 tsp. chopped jalapeno
4 dashes of salt
2 dashes of ground pepper
1 sprig of cilantro
2 basil leaves (optional)
4 oz. tomato juice
1½ oz. Silver Tequila
In a mixing glass, muddle together the cherry tomatoes, avocado, onion, jalapeno and herbs. Add salt, pepper, tomato juice and tequila. Top with ice and shake vigorously. Strain into tall glass filled with ice. Garnish with additional cherry tomatoes and an avocado slice.
*Large avocados (averaging about 8 ounces) are recommended for recipe. If using smaller or larger sizes, adjust quantity accordingly.
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