Cocktail - Retro Food For Modern Times

Category: Cocktail

06
May
2020

Tijuana Sunset and Buenos Noches – Two Evening Themed Cocktails

Ola people of the internet! Today we are celebrating all things Mexican with a couple of cocktails, the Tijuana Sunset and the Buenos Noches both from Cantina. Regular readers would know what I have set myself a task to cook through this book by the end of the year. Readers from the way back would know that this book and I have a troubled past. Too cheffy, too complicated, too many hard to find ingredients have been my complaints of this book in the past.

Let’s kick things off early in the evening with..wait for it…we need some sort of fanfare…ah…here he is…

Da da dadada…TEQUILA!

The Tijuana Sunset

This is billed as “A sophisticated take on the tequila sunrise”.

Okay fine. But IMHO, the only thing that makes a tequila sunrise any good is that gorgeous ombre effect of the grenadine and the orange juice. And if you are going to call that drink a sunset then that ombre effect needs to run the opposite way to the sunrise right?

Well, it is totally missing from the Tijuana Sunset so I guess the way the gradient goes is immaterial right?

Now, bear in mind I made both of these drinks in iso at a time when even generally easy to come by ingredients were scarce on the ground. Blood orange juice was an impossibility. I decided to sub in Blood Orange Soda instead of Blood Orange Juice and Soda. Did this affect the colouring? Possibly. However, as there is no picture in the book I suspect that they also did not get that beautiful colour array.

Looks may be one thing but taste is another. And when it came to taste the Tijuana Sunset was OMG….100% delicious!!! 😍😍😍. Tangy from the lime, a little sweet from the soda, a nice kick from the tequila and the touch of salt was GENIUS. I loved this so much I immediately made another which I garnished with a little slice of jalapeno. This made it even better!

I loved the Tijuana Sunset. I just wish it had a different name so there weren’t those expectations of what it was going to look like!

Wait up. Hold on. Do you think that by making the claim that it is a “sophisticated” take on the Tequila Sunrise that the authors are trying to say that the beautiful orange to deep red shading is somehow unsophisticated? Are they making fun of my love for a drink that looks pretty as well as tasting delish?

OMG…see what this book does? It makes me crazy! Or maybe that’s life after what now…seven weeks in iso?

Buenos Noches

Now this one looked the biz! It is a Mexican take on an Irish Coffee which is a drink I hold dear. And on paper it sounds delicious. Chilli infused tequila, cinnamon infused coffee…sign me up!

Okay, so truth be told. This was one of the worst things I have ever put in my mouth. Particularly because I had to wait 3 days for the tequila to infuse with the chipotle.

I actually cried after tasting this. Which I admit is an extreme reaction. But, at the moment, when our lives are so restricted, something that I was looking forward to for THREE days and which turned out to be a bitter disappointment might actually be worth a tear or two.

I felt this was bitter and flat. It lacked any sweetness to counteract the bitterness of the coffee and the heat of the chilli and had no zestiness to bring the bitter and hot flavours together.

I’m calling Goodnight Irene on the Buenos Noches.

But here’s that recipe. Just in case you have really repressed emotions and need to cry over something dumb instead of the horror that is the world as we know it.

Have a great week! Stay safe!

21
Feb
2020

Mexican Manhattan

categories: Cantina, Cocktail, Sweet Vermouth, Tasty Reads, Tequila

In the past, I have not been entirely complimentary about Cantina, by Paul Wilson. This cocktail may change all that because it is DE-LIC-OUS!!! The Mexican Manhattan may just be my new favourite cocktail! I’m not sure if I am sad or glad that I am currently in the middle of Feb Fast. If I wasn’t off the booze, I imagine I would by now have had many more than the one I have had. My tastebuds are weeping, my liver is cheering. I think it’s probably a draw!

The Mexican Manhattan cocktail combines the vanilla and spice flavours of anejo tequila with the sweet / tartness of Cherry Heering and the bittersweet of Sweet Vermouth to produce a cocktail that is complex and delicious. I think this is a cocktail to savour over an hour or so in order to really enjoy the flavour and aroma!

The traditional garnish for a Manhattan and this Mexican Manhattan is a maraschino cherry. I thought I had a jar of these in the fridge however when I checked? Nada. Luckily, I had some candied kumquats in the fridge so I subbed these in. I really enjoyed the citrussy element this brought to the cocktail. If you are making it, however, feel free to use the more traditional cherry.

Cantina Update

My aim this year is to cook through the recipes I have left in Cantina, which at last count was 30.

I have made this cocktail and a slightly dumbed-down version of the Street Style Tostadas with Seared Tuna and Wood -Grilled Vegetables with a Finger lime crema. ( My veggies were grilled on the grill and my limes were of the non-finger variety.) This was however totally delicious!

I have the following left to cook:

Eggs and Breakfast

Pistachio and Spiked Chocolate Hotcakes with Raspberry Crema. I will probably make this as a dessert as I am not a huge fan of a sweet breakfast.

Masa Delicacies and Street Food

Street Corn with Goat’s Crema and Black Olives
Street Corn with Truffled Crema and Truffle Cheese
Mr Wilson’s Fish Tacos with Slaw and Two Sauces
Soft-Shell Crab Tacos with Guacamole, Shaved Fennel and Sweetcorn Salad

Soups

Ranchero Style Beef Broth. This one has been on and off the list at least a dozen times. I have decided not to make the accompanying Bone Marrow and Chimichurri Toast because whilst it sounds delicious, I feel it would make the dish too complicated.

Fish and Seafood

Dory Pescado Asado. This is probably next on my list to cook.
Prawn Cazuela Veracruz
Soft-Shell Crabs al Pastor

Meat, Moles and Barbecue

Blood Orange and Avocado Salsa – you might be wondering why this is in the meat section. It was meant to accompany a chicken dish which I did not like the sound of. The salsa? Sounds awesome!
Lamb Belly Ribs with Pomegranate and Flor De Jamaica
Low and Slow Beef Short Ribs with Cerveza Caramelised Onions
Glazed Mexican Spiced Lamb Chops with Ancient Grains and Pickles
Goat Barbecoa with Green Mole and Green Rice

Ancient Grains and Vegetables

Kale Caesar
Charred Broccoli with Salsa Mexicana

Desserts

Coconut Panna Cotta with Napa Style Strawberry and Mango Salad – I was going to make it this weekend but I realised that Napa Style means it has wine in it. It would be a bit too tempting to have to open a bottle of Pinot Noir, which is my favourite red when I am trying to not drink!
Coffee and Tequila Creme Caramel. This may come off the list. It requires a spendy coffee flavoured tequila which I can’t justify buying in this, my year of frugality!
Pistachio Chocolate Souffle with Dulce De Leche Ice Cream
Salted Caramel Ice Cream Churros Tacos

Drinks

Rosella Royale. This contains something called Pulque. I have no idea what it is or if I can find it. It may come off the list.
Tijuana Sunset
Frozen Lychee Margarita

So that means I only have 23 recipes left to cook! Which seems do-able in 10 and a half months but I know how complicated some of these recipes are…I’ll check back in again next month.

If you would like to join me in cooking any of these, the book is Cantina by Paul Wilson.

Have a great week!

27
Jul
2019

Rhinestone Cowgirl – For Cowboy Day

categories: Bourbon, Cocktail

Welcome back to Cowboy Day part 2. This one is most definitely not for children so let’s assume the little darlings are tucked up in bed, the cows have been lassoed, the horses fed and watered, the little doggies have been got along and the sun is well and truly over the yardarm. All this means that it’s time to crack open a bottle of Kentucky’s finest and whip up a cocktail…Howdy cowdy, it’s the Rhinestone Cowgirl!

One of the many joys of blogging…apart from drinking bourbon cocktails at 2 pm ‘cos it’s your “job” are the people you meet.

I’ve been lucky enough to meet some of my blogging chums in real life (Hey Jenny and Battenburg Belle, hope you are having a super Cowboy Day celebration); then there are some like the wonderful Greg who organises this cookalong and Yinzerella who runs Pieathalon who I may never meet IRL but who are much-adored pals.

Then there are the people that you “meet” while researching a topic who are just too amazing not to talk about! I had thought that Mrs Elizabeth Wilton who made the Beetle Pie might be my most favourite person ever. But then, while googling about for pictures of Dolly Parton and wondering if I should have made Dumplin’s for my Cowboy Day fare, I encountered the original Rhinestone Cowgirl….ladies and gentlemen, let’s give a rowdy Cowdy hoot and a holler for Bobbie Nudie!

Who? You might be asking right about now. Particularly, if, like me, you initially read her name as Boobie Nudie ( definitely now my new porn name)! Well, there’s quite the clue in the photograph above. The guy standing next to Elvis is Nudie Cohn. He made that Gold Lamé suit. He was also Bobbie Nudie’s husband.

These two began a company called Nudie Rodeo Tailors which has an absolute cavalcade of famous patrons. Elvis, Roy Rogers, Cher, Elton John, Robert Redford, The Beatles, John Wayne, Dolly Parton and countless others – all dressed by the Nudies!

And, as you can also see from the above, Bobbie Nudie remained a glamourous Rhinestone Cowgirl well into her later years!

Here are just a few cuts from the Nudie tailor’s back catalogue

For more celebrities in Nudie Suits you can click here.

Here’s a couple more of shots my girl Bobbie:

And, here’s the recipe for the Rhinestone Cowgirl. Why not make one up and then let’s sit a spell, because we’re about to get gossipy!

Rhinestone Cowgirl (Difford’s Guide)

The Nudie Tailors label is iconic just within itself Here it is:

And rumour has it that our girl Bobbie is the model for the naked cowgirl on the label!

Huh….maybe she was Boobie Nudie after all!

Sadly, Bobbie Nudie passed away in 2006 at 92 years,

Her obituary in the New York Times showed her at 92 in a floor-length beaded skirt, a bandanna around her neck, a rifle in her hand and her walker at the ready. In announcing her death, The Times called her “the purveyor of glitter.”

Truewestmagazine.com

What a fashion inspiration for all of us!! I love her so much!!!!! 😍😍😍

Thanks as ever to Greg for organising the Cowboy Day Cookalong and inviting me to celebrate with you! You are a true gem in a world of rhinestones!!

Happy Cowboy Day all, and if you do raise a glass today, please raise a toast to the wonderful Bobbie Nudie!

05
Mar
2019

Mock Food (And a Real Cocktail)

categories: Books, Cocktail, Tequila, Vintage Recipes

The Irish artist Francis Bacon once famously declared

Champagne for my real friends, real pain for my sham friends.

Today, friends we are looking at some sham or mock foods. And we may not have champagne but we have a cocktail that looks like this and tastes super delish!

We’ll come back to the cocktail later.

Believe me, we might need a stiff drink or two after the horrors I’m about to inflict on you.

So, I was flicking through the pages of “Possum Pie, Beetroot Beer and Lamingtons” and I noticed a trend for mock food.

STARTERS

MOCK OYSTERS AKA WHAT TO EAT WHEN THE WORLD ISN’T YOUR OYSTER

So what would you expect to be in a mock oyster? My first thought was maybe a mussel? Oysters are spendy. Mussels are cheap. Open your mussels, add some bacon, Worcestershire sauce and a dash of Tabasco sauce, pop it under the grill and you might have a fairly close approximation of a Kilpatrick Oyster.

Alternatively, why not give brains and walnuts a whirl?….

I don’t know WTF a mix of brains and walnuts would taste like (and I don’t ever want to know) but I’m willing to bet it isn’t oysters!

Not a fan of un-oysters? What about some delicious crispy fried non- whitebait?

MOCK WHITEBAIT BECAUSE EGGY CHIPS DOESN’T SOUND CLASSY

Okay, I think we can all agree that this is not NEARLY as bad as that brains and walnuts combo. But no one is going to be fooled!

MAIN COURSES

MOCK DUCK – FAKE FOOD OR REAL GANGSTER?

I’m just going to say this right now. This recipe makes no sense.

I kind of get the oyster thing and even the whitebait thing on a monetary level. Oysters are expensive. Whitebait not so much but eggy fries would be cheaper still. I totally understand why people might want to take a cheap ingredient and dress it up to taste like something a bit fancier. Now it may be different where you live, but here? Steak, good steak, is far more pricey than duck.

I also have absolutely no idea of what kind of 50 shades of bondage moves you would need to tie a steak into the shape of a duck.

And finally…I don’t care what shape you tie your steak into. It will not taste like duck

For a far more interesting Mock Duck, let’s take a trip on the way back machine to 1900 in New York’s Chinatown. Here, a “cherubic, ever-smiling, moon-faced Machiavelli” gangster called….wait for it….Mock Duck was terrorizing rival gangs. If you have ever heard the term “hatchetman” you have Mock Duck and his gang, the Hip Sing, to thank. The term was coined due to their practice of carrying hatchets with sharpened blades in their sleeves. Mock Duck was a total badass who wore diamond buttons on his shirts and a chain mail vest to stop bullets! More about Mock Duck’s Exploits can be found here.

MOCK SQUAB PIE – ITS A CONSPIRACY OF BAD TASTE

The word squab always reminds me of a scene from the movie JFK when Tommy Lee Jones says “Hope you like squab.”

Except, he says it with a Southern drawl so the A in squab lasts for like an hour.

Squaaaaaaaab.

Well, if you like squab but are having trouble finding some, look no further.

So squab tastes like meaty apple pie? In that case Tommy Lee, “No, I don’t like squaaaaaaab”.

SOMETHING ON THE SIDE

IMITATION SPINACH – IT’S NOT EASY BEING GREENS

I might be talking from a very 2019 Melbourne centric stance here. But spinach is EVERYwhere. I cannot think of a place where I could be where I was not in walking distance of a bag of spinach. Why you would then want to imitate it is unfathomable to me. No spinach? Have beans. Or cabbage. There are lots of other vegetables out there. We don’t need to fake spinach.

And also Pumpkin shoots? I have no idea where I would find any sort of pumpkin shoots, let alone tender ones. I guess you need a vegetable garden. In which case you could probably just grow spinach.

SHAM GINGER – WHAT NO COPYCAT MARYANNE?

This one is just ridic. Making sham ginger from cucumbers and ground ginger? Why not just use the ground ginger?

DESSERTS

LETS END IT ALL WITH SOME CHEESECAKE PUDDING

So, cheesecake…technically not a cake. But always containing cheese right?

Not so much.

Q: How disappointed would you be if someone told you they were making cheesecake for dessert and it turned out to be sieved potato with a smattering of sultanas?

I THINK WE ALL MIGHT NEED A DRINK!

In fact, it’s time to totally relax because all the bad food is behind us and kick back with a glass of the very appropriately named Tequila Mockingbird Cocktail! This is soooo good. Fruity, sweet, spicy and with a little kick of da da da da da da da…Tequila!

Tequila Mockingbird Recipe

I hope you enjoyed this little foray into the weird and…well…certainly not wonderful world of mock foods. Tell me? Do you have recipes for Mock Food in your collection? Have you ever made a mock food? And did it taste like the real deal?

Have a wonderful week!

24
Dec
2018

Nakatomi Towers Cocktail

categories: Cocktail, Grapefruit, Movies, Sake

Yippy Ki Yay People of the World! I joined a film club. And, to celebrate, I made a very down low version of Jane Rocca’s Nakatomi Towers cocktail. The original recipe contains fancypants ingredients like Shochu and yuzu but two days before Christmas, I have enough to do without trying to source either of them so we’re going basic. And you know what? My version is delicious!

So, my work team decided to form a film club! One of my work buddies had 12 themes for films and there are six of us, so we each got randomly allocated a theme and a time. Turned out…I was up first. With the theme of “Blockbuster”. It was actually one of the easier themes. I flirted with Home Alone for the seasonality, and Inception because it made the bucks. But when we talk blockbuster and this time of year? There can only be one!

Ah, Die Hard…I had not seen Die Hard for many a year and, truth be told, I was wondering whether it would stand the test of time. It does! I made some popcorn and spent a rainy Sunday afternoon totally absorbed in the antics of John McLaine, Hans Gruber and co. So absorbed that I then watched A Good Day To Die Hard which is the only one of the franchise I own. Don’t do that, it’s terrible. But Die Hard the original – awesome!

Then, during the week, I happened to be flicking through the pages of Jane Rocca’s The Fashionable Cocktail (I can thoroughly recommend it) and I came across the recipe for a cocktail called Nakatomi Towers…and this post was born!

This is the original recipe but the shops at this time of year are a hot mess and even if I was willing to brave the great unwashed, given I have never seen a yuzu in my life, my chances of finding one on the eve of Christmas eve were slim. My tiny local bottle-o had Sake so that was going to sub in for the Shochu and I had a grapefruit in the house. I also don’t see the reason for simple syrup if you are going to add lemonade so we can cut that step out too…It’s Christmas, we’re all busy, let’s not take time consuming steps unless they are absolutely necessary right??

I do like the thought of muddled apricots though!

Okay Hans, sure whatever. Calm the farm down dude. It’s Christmas! Have a cocktail and enjoy!

Let’s get to the recipe shall we? Are we good to go?

Nakatomi Towers

Print Recipe

A delicious cocktail celebrating the blockbuster “Die Hard”

Author: Taryn Fryer

Ingredients

Scale

2 Apricots
45 ml Sake
45 ml red grapefruit juice
Lemonade
Ice Cubes

To Garnish

Apricot slice
Grapefruit wedge
Maraschino cherry

Cook Mode Prevent your screen from going dark

Instructions

Muddle the apricots in your shaker.
Add some ice cubes, the sake and the grapefruit juice to the shaker.
Shake it like a polaroid picture.
Put fresh ice cubes into a glass.
Strain the apricot / sake mixture into the glass.
Top with lemonade.
Garnish with a slice of apricot, a wedge of grapefruit and a maraschino cherry.
Take a sip and murmer “Yippy Kay Yay!”

I really like the kind of funkiness the sake brings to the Nakatomi Towers. It works really well against the sweetness of the apricots, the tanginess of the lemonade and the bitter of grapefruit. For a cocktail that I “dumbed” down the flavours are quite complex. And not heavy on the booze so if you want to have more than one it’s….

So tell me… What movie would you have chosen given the theme “Blockbuster”?
And where do you stand on Die Hard being a Christmas movie?
For the record? In my opinion – it’s a movie set at Christmas, not a Christmas movie. But let the debate begin!

Have a wonderful Christmas everyone!