Tag: drink

Modern Cosmopolite

It’s impossible for me to throw food away.

I don’t say this to brag or as a point of pride, but by way of apology. If anything, it’s more of a character flaw than anything else. My stubborn belief that anything can be made delicious with the right treatment drives many of my most questionable creations, as I tell myself, “someone likes this stuff; I must simply be doing it wrong!” Granted, I don’t think that ketchup cookies are necessarily right but it certainly did transform a condiment I’m not fond of into a genuinely tasty dessert.

That’s where cranberry sauce comes in. Whether it’s spicy or citrus-y, raw or slow-cooked, I don’t want it on my Thanksgiving table. Maybe I’m missing something but I don’t think it fits with the other flavors. It’s either too sweet or too tart and nothing in between. Don’t even get me started on those jellied monstrosities, clearly imprinted with the rings of the tin can from which they emerged.

Regardless, I always find myself making a batch and thus, having leftovers to be disposed of. By “dispose,” I mean “repurposed,” of course. While I would typically think of cakes or muffins, I’m craving something cooler, quicker, and easier this year.

Enter: The Cranberry Cosmopolitan Smoothie

Inspired by the cocktail of the same name, otherwise known as “cosmo” for short, it works especially well for my usual approach simmering cranberries in orange juice to make the classic sauce. Add in a touch of lime and you have the full compliment of flavors. The original drink gets its punch from a shot of vodka and triple sec, but it’s easy to omit these for a healthy, non-alcoholic option. In fact, this blend is probably a good antidote to such a rich meal.

Tips and Tricks

If you’re not the sort to save everything or end up with excess cranberry sauce, I’ve got you covered. Substitutions are a snap!

  • Cranberry sauce: Use plain fresh or frozen cranberries, and consider adding a touch of agave or maple syrup to taste, since they’ll be much more astringent, especially raw.
  • Bananas: Some people can’t stand bananas in smoothies which is perfectly fine! For you lovely folx, might I suggest using frozen peeled and sliced pears instead? They’ll have a similar sweetness, creamy texture when blended, and more mild flavor.
  • Orange juice: If you want to keep the party going straight through to the new year, don’t let me dissuade you. Go ahead and replace 1/4 cup of the orange juice with triple sec.

Cheers, to Thanksgiving leftovers, and being thankful that nothing goes to waste!

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Hannah (BitterSweet)2 Comments

Corny But Tea-rrific

Summertime in the south means brutal heat, a profusion of sweet corn at every market, and endless streams of iced tea. Combine all three into one glass and you get Sweet Corn Milk Tea.

What Is Corn Milk?

Corn milk is nothing new, of course. A longtime staple in Vietnam, China, Indonesia, Guatemala, Brazil, and beyond, the uniquely sweet properties of fresh summer corn have frequently been leveraged in both refreshing and warming drinks, depending on the region. The original experience is a bit like cereal milk, predating processed cornflakes.

  • Guatemalan corn milk, known as atole de elote, is infused with a whole cinnamon stick and served hot.
  • Cachaça, a distilled spirit made from fermented sugarcane juice, plus sweetened condensed milk enter the picture for making the Brazilian version called batida de milho verde. Consider it a more tropical version of English milk punch.
  • Susu jagung, literally “corn and milk,” is a more recent trend emerging in Indonesia, often served more as a thick dessert soup.

What Is Milk Tea?

Boba tea shops have popularized the concept with the addition of tender tapioca pearls soaked in honey syrup, but in truth, any brewed tea with a splash of milk qualifies.

  • One of the bestselling drinks in Japan, Royal Milk Tea is made with a blend of Assam and Darjeeling tea leaves and milk.
  • Robust Ceylon or Pu-Erh is the base of Hong Kong milk tea, which is lightened with canned evaporated milk.
  • Brilliantly orange-colored Thai tea is intensely sweet and aromatic, flavored with various spices and enriched with a heavy pour of sweetened condensed milk.
  • Chai isn’t just a highly spiced brew, but the generic word for tea in India. It’s simply made by steeping black tea in milk and water, then sweetening with sugar, although it’s highly encouraged to avail oneself of the wide array of aromatic spices.

We could be here all day talking about various milk teas, so suffice to say, these are a few of the many different styles.

What Is Sweet Tea?

Finally, we have classic southern sweet tea. Brewed hot in large batches to ensure that every grain of sugar has fully dissolved, it must then be chilled and served ice-cold (by law, I believe) in comically oversized glasses. Pure black tea is classic, but lemon, raspberry, and peach are common, equally beloved variants.

Put That Together And You Get: Sweet Corn Milk Tea!

Somewhere along the way to heat stroke and an afternoon nap, sweet corn began to blur the lines into sweet tea, corn milk into milk tea, and before I could stop myself, the connection had been made.

Juicy golden kernels of fresh summer corn blend into a silky-smooth pourable cream. A touch of sugar (or your favorite sugar-free alternative), salt, and vanilla heightens the naturally rich, floral, and subtly savory flavors within. This would be a brilliant topper for oatmeal, poured over pound cake, or even blended with frozen bananas to make a sunny yellow smoothie.

I’d implore you to trust the process and go forward to the full tea experience. While you can use any leaves you prefer, I’d suggest a robust black variety, such as smoky Lapsang Souchong or astringent Pekoe for a bold, bracing, and invigorating contrast. Milk tea should be soothing, while ice tea is refreshing,balancing both elements in one tall glass.

Let’s make this the summer of corn milk, shall we? If oats can hit it big, why can’t corn, the third leading grain crop in the world, do the same?

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Hannah (BitterSweet)8 Comments

Guac The Next Happy Hour With Avocado Margaritas

When avocados and tequila meet, something magical happens. This could be the start of a spiked salad or salsa, but the fusion I’m thinking of manifests as a frozen margarita, perfect for taking the edge off on a hot summer day. We’ve already seen that avocados can do amazing things with iced coffee, so why not take it to the bar and give it a shot?

A Brief History of Avocado Margaritas

Legend has it that Curra’s Grill in Austin, TX was the first to blend the savory green fruit into a sweet and sour margarita mix. As the story goes, it came about as a dare, but the results were no joke. Many customers undoubtedly order it for similar reasons, only to become hooked on the uniquely refreshing experience. Accented with a pinch of cilantro, tequila cuts through the buttery richness of the avocado with a fresh finish.

Not one to miss a trend, Epcot’s own avocado margarita has been incredibly popular since it hit the menu at La Cava del Tequila. The “happiest place on earth” takes a sweeter approach to appeal to the masses, adding melon liqueur to boost the bright green hue and ripe, fruity flavor all at once. The glass is rimmed with lurid pink hibiscus salt, amplifying the floral notes and of course, adding an eye-catching color contrast that you can’t miss from across the bar.

Key Differences in My Avocado Margarita Recipe

While I’m not trying to re-invent the wheel here, I do think there are a few tweaks that could make the modern classic even better.

  • Swap the polarizing cilantro addition for spicy jalapeño. While strictly optional, it’s highly recommended for a little kick at the end of each sip, balancing out the creamy richness of the avocado.
  • Use fresh citrus juices instead of prepared margarita mix or more flavored liqueurs. Prepared blends are never particularly fresh or natural tasting, and almost always cloyingly sweet. Personally, I’d rather taste the tequila than cover it up, especially if I’m paying for a top shelf bottle.
  • Use flaky sea salt rather than kosher salt for the rim. It dissolves more easily for a gentler saline hit, rather than a blast of salt from chunky granules.
  • Forgo the added sugar or agave. I’d much prefer to lean in on the savory flavors of the avocado here rather than turn the mix into a boozy milkshake.

The Best Tequila For Making an Avocado Margarita

Any type of tequila will make a fine margarita. For the best blend though, I would recommend:

  1. Reposado, for its subtle sweetness, is my top pick to round out this blend with a smooth finish.
  2. Blanco, with more vegetal notes, would be great with a spicier take using the optional jalapeno.

Avocados simply make everything better. From breakfast toast to a happy hour toast, these alligator pears will always serve you well.

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Hannah (BitterSweet)8 Comments

Stir Craze: The New Negroni

Equal parts gin, vermouth, and Campari, the classic Negroni is a reliable staple at any bar. Trouble is, that basic ratio doesn’t do each of the components the greatest justice, and quite frankly, it’s one of the last cocktails I would choose in any lineup.

For years, I thought that gin was the culprit. Served neat, it tastes like a liquefied Christmas tree. All juniper and pine, that resinous taste leaves a film of holiday despair in my mouth that won’t wash away. Some brands are certainly better than others, but it turns out that simply knowing the right way to mix it can do wonders.

How To Improve On A Classic Negroni

If you have similar feelings, let me tell you a little secret: Cut the vermouth with a sweet vinegar like white balsamic to diffuse some of the bitterness. It simultaneously adds a bright hit of acidic contrast for a fully realized, harmonious balance of tastes. The first time I experienced this alchemy was at Neighborhood Goods, a curious mashup of retail and restaurant. They used a fanciful Vermouth Vinegar which was quite luxurious indeed, and lit the spark to experiment with more accessible acids.

Other Vinegar Options

Vinegars are abundant these days, offering a diverse world of flavoring options that go well beyond salad dressing. If you want to experiment beyond white balsamic, other promising substitutes include:

  • Sherry vinegar
  • Champagne vinegar
  • Coconut vinegar

Infused vinegars pose even greater options for customization; I’ve had amazing peach-infused vinegar that incorporated the bright, sunny essence of a summer day, and raspberry-infused vinegar with a brilliant tart-sweet interplay.

Want a sweeter, smoother drink?

Lean in on the citrus element and replace the vinegar with orange juice instead!

Shaken Or Stirred?

One other secret that applies well beyond Negronis: A drink that’s mostly or entirely composed of spirits like this should always be stirred, not shaken. It more effectively incorporates the ingredients without becoming diluted by the ice. Stir with a long spoon for 20 – 30 seconds, and that’s it. Serve with fresh ice for the best clarity and temperature.

The classic Negroni cocktail has been around for roughly 100 years, and it’s only getting started.

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Hannah (BitterSweet)9 Comments

Bloody Good Show

Some may consider mimosas the official drinks of brunch, but a strong Bloody Mary makes a compelling case for the title. Savory instead of sweet, the full-bodied tomato juice is a much more substantial base to alleviate a hangover from the previous night. Factor in a bold punch of spice, and that classic combination can instantly jolt you straight out of any lingering lethargy.

Let’s zoom in on that subtle heat for a minute. What if we replaced standard-issue Tabasco with something more complex? The American staple is fine for a gentle burn, but let’s be honest: It’s a one-note flavor, without depth or nuance. Kimchi, on the other hand, delivers a wide range of tasting notes, working in harmony to create something far greater than the sum of its parts. Funky, briny, salty, sweet, umami, pungent, and yes, spicy, it’s one of my favorite condiments and meal starters.

Add a shot of vodka and now we’re talking. Inspired by another cocktail from Neighborhood Goods, their original kimchi cocktail takes advantage of luxe liquid kimchi, crafted with all the elements of everyone’s favorite ferment, minus the cabbage. My take doesn’t stray too far but offers a cheap shortcut that includes the vegetables and all. Now you can call it a superfood, right?

Do not skip on the salted rim. Despite the fact that we’re essentially added blended pickles into the mix, it still needs that final high note of pure saline for balance.

How To Make A Perfect Salt Rim

Applying a delicate ring of salt round your glass isn’t rocket surgery, but it does take a certain finesse.

  1. Take a lime wedge and run the slice around the rim of your glass.
  2. Place coarse or flaky salt in a shallow dish.
  3. Dip the rim of your glass in the salt. Roll it around gently to make sure it’s fully coated.
  4. Fill with ice and pour in your cocktail. Enjoy!

Let’s Talk Liquor

Traditionally, a Bloody Mary calls for vodka. Neutral, smooth, and inoffensive, it’s an easy go-to that always plays well with others. If you wanted to switch up the routine to match with this Asian inspiration, soju is your new best friend. Comparable on many fronts, it’s clear, colorless, and has a high ABV that can reach upwards of 50% for some bottles. What sets it apart is a mild sweetness that can offset the fiery kimchi beautifully. There’s a wide range of options for soju, many of which have added sugar and fruity flavors, which are fun for drinking solo or mixing into sweeter cocktails, but should be avoided in this case.

A proper Bloody Mary is almost like a meal in a glass, even without a wild garnish that includes the entire contents of you fridge and pantry. You can start your day with this invigorating eye-opener any day of the week by simply replacing the alcohol with mushroom stock or vegetable broth, too. Now that’s what I’d call bloody good.

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Hannah (BitterSweet)6 Comments