Archive for the ‘chad sarno’ Category

Spring and Summertime Cocktail Article

June 20, 2009

Hi All!

I’ve been asked to write an article for an upcoming mag– (can’t tell which one yet!)–and I thought i’d preview it to all the loyal PurSippers out there! As always, thanks for emailing me your comments and thoughts!

Lots more news to come but for now check out the article! Keep sipping!!

SPRING YOUR WAY INTO SUMMER WITH SOME DELICIOUS SIPS!

Spring and summer are my favorite times of year and nothing is as exciting as a spring evening in the Capital. Packed patios usually neglected explode into veritable street parties as everyone sheds pounds so they can in turn shed clothing—and maybe even their decency! As if that’s not enough, spring offers the perfect opportunity to sip exotic-named, umbrella-laden, colorful and fresh-fruity cocktails. Whether it’s to cool your guests down at a BBQ, please at a poolside picnic, or spice up a night on the town, here are some essential tips to help you get the most out of the solstice months.

Joe McCanta’s Favourite Spring and Summertime Cocktails:

There are two routes to go when creating springtime cocktails. First is to stick with refreshing and innovative ingredients that create just the right mix of flavour and what I like to call the ‘cool down’ factor. But the most important factor for a well-made summer cocktail is ICE and lots of it. That being said, the cocktails that please the most are those which develop well while sitting in the hot sun being constantly diluted by melting ice. So many cocktails these days aren’t direct enough to actually open up with the addition of water/ice and my biggest rule of thumb with a summer drink has always been the first sip should be a tad tight or intense so that by the third or fourth you have a superbly balanced mouthful of cool. Also we use a variety of spices and especially berries that come to life during the summer months which include strawberries, mint and Here’s 3 great innovative pours we’ve been slinging all summer long to some great success.

Soho Negro—An interesting and intense blend of a little known Italian aperitif, Tequila and in-season British berries.
50 mls Ocho blanco tequila— if in the US go with the lovely 4 Copas! Which I was lucky enough to be sipping (or slugging) with the likes of the greats H. Joseph Ehrmann at his own SF Elixir as well as Dimitri Lezinska from Grey Goose
2 British Blackberries or Strawberries (black makes it a touch more bitter)
20 mls ounce Nardini Amaro (italian liqueur)
15 mls lemon juice
10 mls simple syrup
Top with Lambrusco

Muddle the berries with all other ingredients except the tequila and champagne. Add the tequila and shake. Double strain contents into a champagne flute or coupe and top with Lambrusco. Garnish with a half a strawberry or edible flower.

The Safia—Showcasing British strawberries beautifully against botanical gin and soft chamomile, this drink tastes like summer in a glass.
50 ml Juniper Green Organic Gin
4 quarters of Fresh Lime
20 ml Chamomile Syrup**
2 Fresh Strawberries
2 Fresh Basil Leaves
Splash of Soda
Dash of Angostura bitters

Muddle the strawberries, basil, syrup and lime. Add in the Angostura and gin and shake well. Strain over fresh ice and garnish with a basil flower and fresh sliced strawberry.

**Brew 1 Cup of Strong Chamomile Tea. Let cool and mis with 2 Cups of Agave. Store in a glass container refrigerated. Will last for several weeks.

Gooseberry Mojito—Gooseberries are a lovely seasonal treat that can add juiciness to any standard mojito.
50 ml White Raisin Infused Matraga Organic White Rum**
6-8 Gooseberries (remove the leaves)
4 Quarters of Fresh Lime
8-10 Fresh Mint Leaves
25 mls House Made Mint-Agave Syrup***
Soda Water

White Raising Rum
** Take about 150 grams of white raisins and infuse with 75 cls Rum for at least 2 nights. Can leave infusing for weeks.

*** Take 1 large bunch of mint and chop the tips of the stems off but leave the stalks attached. Wash the mint and then add it to100 ml Agave Syrup and Mix with 200ml water. Heat on medium for about 15 min or until the syrup turns a light olive color and smells fragrant. Transfer to a glass container and store refrigerated. Will last for 2-3 weeks.

In the metal half of a shaker, muddle the gooseberries, syrup, mint and lime. Add in the rum and shake vigorously for 30 seconds. Empty contents over fresh ice and top with a splash of soda water

As if this bevy of spring and summertime organically-focused cocktails aren’t enough to whet your whistle, here is a list of pointers and ‘bar chef secrets’ that have worked for decades to keep your summer’s cool if not calm. Though not all tips are as ‘organic-focused’ as Saf, all are classic and follow age-honored and all-natural processes and ingredients.

No AC- No Problem!
If there’s one thing to be learned from the Gatsby-era flappers of the ‘20s it’s how to stay cool. These glamorous socialites embraced NYC’s stifling city summers with no AC while donning sweaty gowns or suits and still somehow always looked snappy and polished. Their trick?—a simple stocked home bar complete with fresh juices, herbs, flavorings and mixers to create a slew of some of the coolest concoctions that bathtub liquor could yield. In the summertime I like to keep my drinks simple—one shouldn’t have to think too hard in the heat:

A Classically Stocked Bar
Spirits: Organic Vodka (UK5), Organic Gin (Juniper Green), Bourbon/Rye Whiskey (I use the lovely small batched Sazerac , Organic Rum (Papagayo Fair Traide)
Mixers: Sweet Vermouth, Dry Vermouth, Angostura Bitters, Cointreau (or Triple Sec), Simple Syrup**
Herbs: Fresh Mint (optional fresh sage, fresh tarragon)
Fresh Fruits/Juices: Orange, Grapefruit, Lemon, Lime (optional peaches, watermelon, apricots)
** just mix 1 part water and one part sugar. Dissolve the sugar over low heat for about ten minutes and transfer to a glass container. Store refrigerated up to 2 weeks.

You’d be amazed at how many deliciously refreshing drinks you can make with these simple items and a couple essential tips. First, only use fresh ingredients always—nothing is worse than a Mojito made with 3-day-old lime juice and wilted mint. The easiest thing is to keep a counter-top level juicer handy and press the fruit as you’re whipping up the drink. If you’re expecting guests you can make a ½ liter of each juice and store well-chilled in an air tight container. Secondly (and maybe most importantly), use tons and tons of ice—drinks need to be frosty to be refreshing and perfectly balanced, and the colder the drink, the less diluted it becomes as you sip. Large ice cubes work best and you can always crack them with a bar spoon in a towel to get smaller chunks for drinks like Daiquiris and Mint Juleps. Finally, try throwing in some fresh fruit to spice up any recipe.
Here’s a few breezy classic cocktails along with some easy variations to give them a modern twist:

Classic Mojito
60 ml Utkins Fair Trade White Rum
4-6 lime wedges
8 mint leaves
30 ml Simple Syrup
Dash Angostura Bitters
Splash of Soda
In a shaker muddle the mint, syrup, and bitters with a muddler or wooden spoon. Add the rum and ice and shake vigorously for 20 sec. Strain into a separate glass filled with ice. Top with a splash of soda and some fresh mint tips.
**also try adding 3 cubes of fresh watermelon to the shaker for a deliciously sweeter take. For a spicier version add in some fresh sage with the mint.

Classic Mint Julep
cracked ice cubes
4 sprigs of mint
15 ml Simple Syrup
(for more flavor let mint sit refrigerated in regular simple syrup overnight)
60 ml Bourbon (such as Saf’s house pour Buffalo Trace—made at the same distillery as Organic Rain Vodka amongst other fine products)

In the bottom of a heavy glass muddle the mint and syrup together. Add the cracked ice and stir well for 10 seconds. Then add the bourbon and stir again until the outside of the glass is frosty. Garnish with fresh mint sprinkled with a little confectioners’ sugar.
**I love throwing a whole pitted fresh peach into the glass as you’re muddling to give the julep a soft, fruity taste.

Gin or Vodka Rickey
(The simplest cocktail around, classically rickey’s are made with gin but vodka makes this sip too-easy-to-gulp down)
25 ml fresh lime juice
50 ml UK5s Organic Vodka or Junpier Green Gin
10ml Simple Syrup
Soda Water
Mix the vodka, lime and syrup in a glass filled with ice. Top with soda and stir again. Garnish with a lime wedge or cucumber slice.
**Try adding 3 fresh (and topped) strawberries along with 4 leaves of tarragon to all the ingredients except the soda and shake. Strain into a glass filled with ice and top with soda (or even prosecco!).

Bronx and Bitters
50 ml Junipero Gin
10 ml Vya Sweet Vermouth
10 ml Vya Dry vermouth
25 ml fresh squeezed organic orange juice
Dash of Bitter Truth Orange Bitters
Orange Peel
Shake all ingredients with plenty of ice and strain into a martini glass. Garnish with orange peel.
**For a great variation add 2 tablespoons whole cloves and 2 tablespoons of freshly grated ginger to your simple syrup as you heat it. Let the syrup sit for 10 minutes and then strain. Add 20 ml Ginger-Clove Simple Syrup to above recipe.

These drinks will get you by at home but some steamy nights it’s just too hot to work—and better to let someone else do the shaking for you—which we are happy to do at Saf.


Cheers!!!

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New….well, uh, news!

December 14, 2008

Hi everyone!

Thanks for all the comments and emails about the UKTV appearance on ‘Market Kitchen’ this Friday! To be honest, they meant a ton because I was where I belong whilst the show aired–behind the stick mixing drinks–so I never saw it! Here’s hoping one of my more techno-savvy colleagues TIVO-ed it and either way I believe the good folks at ‘Market Kitchen‘ will continue airing it, so maybe 25 years from now when I’m all settled down I can watch a re-run right after an ‘Obama: The Greatest President Who Ever Lived’ special starring one of Will Smith’s kids.

In the meantime I’m traveling a bit right now and just wanted to keep you up to date.

I’m heading to Istanbul this week for an amazing event:

Gap and Apple have teamed up to present fashion that matches each Ipod Nano Chromatic–and I’ve been fortunate enough to get the exciting chance to create a cocktail to match each Ipod as well! I’ve never worked solely on a colour-basis for cocktails so this is quite a fun challenge. I’ll be posting the cocktails I’ve created in the next few weeks, but in the meantime check out the website here to see the campaign.

One more quick news item was a wonderful feature from Danny Ronen and Jenn Faringdon of the Tasting Panel magazine that just was forwarded on to me. The Tasting Panel is by far the top industry magazine for all-things-bar and I’m humbled for a feature in their Trends:London issue. Best of all, half way through the interview Danny and I realised we attended the same high school! Nice one! Check it out here.

Following this, I’ll be in the US and San Francisco–one of my favorite bar towns–and up to the lovely (and confirmed spiritual vortex of) Mt. Shasta, California. No, not to find myself…but to mix up some drinks for a very special group of folks in the wild-er-ness of Northern Cal. Should be quite a time!

More to come but just wanted to check in on a chilly London day. Cheers and happy pre-holiday madness to all!!

Keeping Myself Honest

October 31, 2008

To all the good folks who so kindly have sent me emails and are reading this new attempt at reaching the google-sphere THANKS! And especially thanks for your patience. As many of you know if you’re in the industry, this time of year is absolutely crazy and it seems the credit crisis has only had a positive effect on those of us who provide the much needed booze to drown sorrows in.

It’s due to this rush that I’ve been so lacking in my updates. But that’s not all–I think I get a little carried away with all the writing. Anyone who’s met me in person knows that I can talk…and talk…and talk….and talk…and oh, talk! It seems this same loquaciousness comes out in my blog entries but as some good friends recently put it to me: “Blog’s aren’t exactly novels…keep it simple, keep it informative, and most of all keep it short and to the point!”

Well put. So to keep myself honest I’m going to try an experiment. 1 cocktail recipe a day. That’s it. 1 a day that I’ve NEVER before created. Some may be rubbish (although hopefully not) and some may be a bit lame…but I’ve never challenged myself to invent every single day. Usually I work in bouts of creativity…such as yesterday’s meeting with the folks at Buffalo Trace where I inadvertenly created about 8 new recipes. I’m a big believer in being prolific with the hypothesis that 1 out of every few things you write, invent or dream up will be brilliant. So let’s have it a go. Today’s cocktail:

A Date to Remember

Garnish with a 3 brandied cherries on a rosemary skewer.

There you have it…easy and simple. And a great autumn creation to boot. We’re serving it tonight at Saf and Chef Chad Sarno’s already getting loopy on them…well not quite, but soon.

Please tell me your thoughts on these cocktails and any ingredients I use. Also if you make at home, let me know how it turns out.

Cheers to all!