So lately besides the normal food kick, I’ve been playing around with some different cocktails, trying out some different flavor combos as well as trying some various shooting styles and lighting.
In this case, I went with a cranberry based cocktail with hints of citrus/orange and also some coconut. I was also in the mood of playing with some harsher lighting with a darker backdrop for the overall mood.
Overall, the drink itself was quite tasty. I think first time through maybe a tad too much coconut but overall a good combination of flavors.
In regards to the shooting aspects, that aspect is still up for debate. Any comments and criticisms are always welcome. Can never stop learning and gaining different perspectives.
Well, technically it was a few days after my birthday (28th in case you are wondering). I do get a tad picky when it comes to certain things and I was on the hunt for martini glasses that had a certain look/feel to them.
Once found and purchased, then it was time to obtain some ingredients and there you have it…Sour appletini with a slice of Granny Smith.
After a long day, I wanted something a little different so I went with a grapefruit margarita. Since I had grapefruits in the refrigerator all I needed to do was juice one, add in the tequila, triple sec, squeezed half a lime, added in some ancho chili powder, and shook it with some ice. Added a nice gold sugar rim and was ready to drink.
This is a Jean-Georges Vongerichten recipe. Essentially you are making the syrup (somewhat concentrated) and then adding it to soda water (club soda).
1lb fresh Ginger- unpeeled, cubed
2 stalks lemongrass- trimmed, chopped
2 small chilis- stems removed
1 1/2 cups sugar
1 Quart Water
Take the ginger, lemongrass, and chilis and process down until minced. Put them in a pot along with the quart of water and all of the sugar. Bring to a boil, then lower the heat to a simmer. Let simmer for about 15 minutes. At that point, remove from heat and then strain out the liquid. This is then placed in the refrigerator until chilled. You then take a glass of ice, pour in 1/4 cup of the syrup and then fill the rest with club soda. Lime slices are optional.
For my mixture, I cut down to 1 pepper, still had a nice spice to it. Also tastes very good with little bit of rum added (I used a single barrel non-spiced rum).
Sometime after a long day in the lab its fun to go home, get a little creative and make a nice drink before dinner. Its even better when local produce markets have some pretty amazing discounts and you can add products you wouldn’t normally buy.
Now, this isn’t the most fun of fruits to “core” or hollow out, actually a tad messy. As I do it though I take the seeds and put them right into my blending cup (I use a Magic Bullet). I had also cut up some kiwi and also starfruit and put that in as well. A little bit of vanilla icecream, some Cointreau and Brandy and a few minutes of blending (to really break up the seeds) and “ta-da” we have a nice relaxing late afternoon drink.