A couple of years ago, Summit Brewing and the Minneapolis Institute of Art teamed up and made a Tudor Ale for a special event at the museum. I was lucky enough to make it to the Summit taproom while they still had some and it was delicious and fascinating! I remember thinking it was a great way to make history come alive.
Well, Mia is at it again, this time teaming up with Tattersall Distilling to recreate alcohol and cocktails from 1769 to tie in with a talk by Bertie Mandelblatt, author of “Intoxicated Empire: Alcohol, Consumption & Slavery in the 18th-c. Atlantic World.”
Bertie will be at Mia on Sunday, March 3rd to talk about her new book and then will also attend the tasting at Tattersall on Monday, March 4th. The info from Tattersall says “you’ll sample historic concoctions like pear ratafia, milk punch, and saffron-infused bitters.” Chef Steven Brown will also be on hand with “foods inspired by recipes from the past.”
It all sounds like a delicious way to learn!
Tickets for the Sunday talk are available here for $10, or $5 for museum members.
Tickets for the tasting are available here for $50.
Muddle the cilantro, cucmber, and mezcal in the bottom of a shaker glass. Add lime juice, maraschino, ice. Shake well, double strain into a glass, and garnish with a thin slice of cucumber.
2 thin slices of cucumber
Leaves from one sprig of mint
2 oz Malfy Lemon Gin
Gently bruise the mint and cucumber by stirring it around the bottom of the glass. Add lemon gin, fill glass with crushed ice (and more gin if needed), and garnish with a mint spring and cucumber slice.
I think most of us who drink have a few regretful drinks in our history. Somewhere along the lines, as a younger drinker, I got the idea of mixing Crystal Light Peach Iced Tea with Malibu. It was horrifying. And secretly delicious. Shut up, it was a lot time ago.
Because I secretly love that old horrifying beverage, I’ve been looking for a way to recreate it in a less terrifying way. Last year I bought peach schnapps and steeped a bunch of black tea bags in the schnapps to create a base that could be watered down or added to other things. It was surprisingly tasty but the shcnapps was syrupy sweet.
I wanted to come at it from a slightly different angle this year and Chris convinced me to try steeping the tea in peach brandy instead. The result is a bit drier and less “juicy,” but also way less cloying.
We just finished a morning of errands and yard work so I kept things simple. About two ounces of the peach tea brandy with ice, soda water, and a sprig of mint. It’s actually quite tea and tannin forward so next time I may try it with a bit of lemon or simple syrup. Maybe Malibu. HA! TOTALLY KIDDING!! HAHAHAHAHA!!! (Sneaks off to the hidden corner of the bar where the embarassing things are kept.)
It’s not easy being greens. We are definitely in the green days of summer – this week’s CSA share was full of greens like chard and romaine and herbs like basil and parsley. I tend to think of parsley and cilantro as similar flavors, and things that are great as an accent but overpowering as anything more. That said, we decided that with the hot summer days well upon us, the refreshing and cooling flavors of parsley would be our herbal inspiration.
The overall inspiration was basically an alcoholic gremolata – a sauce that always sounds refreshing. Chris started with lemon juice and Tattersall Crema (similar to a curacao) for both sweetness and additional citrus flavor. His odd twist was a bar spoon of homemade amaretto to add a touch of nuttiness (thinking along the lines of a pesto). All of that was tossed into a cocktail shaker with two ounces of vodka, several sprigs of parsley, and ice then shaken and strained.
The resulting cocktail has a strong parsley aroma but a complex herbal and citrus flavor. The parsley actually lightens up the heavier citrus flavors, making it a light and refreshing cocktail with just a little depth from the amaretto. Definitely a summertime winner!
1/2 oz lemon juice
3/4 oz Tattersall Orange Crema (or curacao)
1/4 oz amaretto
2 oz vodka
2-3 sprigs of parsley
Add all the ingredients to a cocktail shaker with ice, shake well, double strain and serve neat with a parsley leaf garnish.
My bartender is out of town this week. OH NO! I love cocktails, I love thinking about and drinking cocktails. But I leave the making of cocktails up to Chris most of the time. I’ve certainly never tried to come up with a mostly original idea myself. I was hoping there would be a softball this week – a cucumber or maybe some early raspberries. But nope – it was all greens.
As I stared at my vegetables and they stared back at me, I decided the sugar snap peas were going to work best for me because of their crisp sweetness. Suddenly it occured to me that peas are often paired with mint – I could go in a mojito direction! I spent a few minutes marveling at my own creativity before googling “snap pea mojito” and realizing I’m not that original. Oh well, still sounds good.
I started by muddling four or five pods worth of shelled peas into a shaker with just a pinch or two of sugar. I wanted the sugar there more for abrasion than sweetness. Once I had something of a paste, I added two ounces of Skalvenn Rum (a local rum that is a nice mixing spirit) and ice. I gave it all a quick shake and then strained (I should have double strained) into a highball glass and topped it all with a bit of soda water and a sprig of mint.
You might think the delicate flavor of the peas would be overpowered by the mint, and you would be almost right. But there’s a sweet “green” flavor, for lack of a better term, that shines through and adds a
beautiful spring-like crispness. This is definitely the sort of drink to enjoy on the patio during a summer heatwave. I may not have been as creative as I hoped, but I still managed to make something tasty!
Snap Pea Comeback
15-20 peas (4-5 pods worth)
3-4 mint leaves
1/2 tsp sugar
2 oz white rum
Muddle the peas, mint leaves, and sugar to form a rough paste (you want the flavors blended but the leaves still mostly green) then add rum and ice. Shake and strain into a highball glass, top with soda water and garnish with a mint sprig.
I. Love. Strawberries. I think I single handedly kept the strawberry seller in business at the farmer’s market by my office. Quarts and quarts! Some went into popsicles, some went into milkshakes, some went on top of ice cream, some went in my mouth. Well, you get the idea.
While the market berries had shown up a few weeks ago – the rules we set for ourselves and this challenge meant we couldn’t use them in cocktails until they (hopefully) showed up in the CSA. This was that week – hurray!
We started out by playing with a strawberry-balsamic syrup (one of my favorite flavor combinations) but felt like it hid the fresh flavor of the berries far too much. When you have farm fresh berries, you want farm fresh flavor! We ended up going for something much closer to a smash – with muddled strawberries to pack that fresh punch. A little lemon juice added a bit of tartness, the barreled gin adds some smooth vanilla notes, and the fruity cognac buttresses the strawberry flavor against the aroma of the mint. (I tried it before and after the mint garnish and the aroma really does change everything.)
5 small strawberries
1/2 oz lemon juice
1/4 oz rich simple syrup
1 oz cognac
1 1/2 oz barreled gin
Muddle the strawberries with the simple syrup to make a strawberry mash. Add lemon juice and spirits. Stir to mix. Top with ice and a little soda water, garnish with a mint spring.
We expected this to be a tough challenge. We knew there would come a week when we would look at our amazing array of produce from Featherstone Farm and thing “there is no way any of this will make a tasty cocktail.” We’d be tempted to cheat – maybe by using something from the farmer’s market, maybe by repeating an ingredient, maybe by using Romaine lettuce as a giant garnish. But we didn’t expect it to happen on week two.
I don’t know why I was optimistic – I live in Minnesota where the seasons come and go as fast as Taylor Swift’s boyfriends. It can be 90 in April and 50 in June. Heck, it can be 90 and 50 in the same week. What I’m saying is that late Spring/early Summer is tough for farmers around here. That we have any local produce is a miracle some years.
This week’s box contained spinach, red and romaine lettuce, garlic chives, asparagus, kale, rhubarb, and beet greens (with a few tiny roots). While we may eventually repeat an ingredient (but only if we can use it in a dramatically different way), we didn’t want to use rhubarb two weeks in a row. I mean we already admitted that rhubarb is practically cheating by being a veggie we treat as a fruit. I’m not ready to dive into salad green cocktails yet so we turned to the other vibrant option – the beet greens.
Let me be clear – I do not like beets. At. All. I’ve had one or two that were roasted and caramelized until they were almost palatable. Almost. But I knew that beets were going to show up and I knew Chris would want to try them in a cocktail.
These beets came to us as beet greens but we decided to use the tender stalks. There was one dime sized root but most of these were (for lack of a better term) embryonic beets. I was hoping this would mean a more delicate flavor (i.e. not dirt) and was mostly right. Chris opted to chop the stems and roots and then soak them in vodka for 24 hours in order to get all the beety goodness (Kate says “HA!”) extracted. The vodka turned a light pink within minutes and a deep magenta by the next day. I hoped that Chris would bury the beet flavor under sugar and booze – but he stubbornly insisted on trying to accentuate different parts of the flavor with two different cocktails.
For both cocktails, he was inspired by a beet salad he once had with beets, oranges, and raisins. This led to him building a foundation of a nice raisiny Cognac and the locally made Tattersall Orange Crema (similar to a curacao). For cocktail number one he merely added some orange bitters for structure along with a flamed orange peel. Cocktail number two went in a Sidecar direction by bringing in lemon juice and 11 Wells Allspice Liqueur to brighten the overall beet flavor.
Amazingly enough, I enjoyed both drinks though the “Sidecar” won me over with the Allspice. The warmth of the liqueur evoked the caramelization of a well roasted beet and the lemon juice cut through the dreaded earthiness without hiding it. Cocktail number one was beautiful in its simplicity but was a bit too heavy for my tastes. In both cases I believe the delicate young stalks conveyed much of the distinctive beet flavor without the bitterness that comes with age. Wait, am I still talking about vegetables or did I veer into self-analysis? Beets me.
Cocktail #1 – Bonnes Beets
3/4 oz Beet Vodka
1 oz Orange Crema (or Orange liqueur)
2 oz Cognac
2 dashes orange bitters
Stir and serve over ice. Garnish with an orange peel, ideally flamed
Cocktail #2 – (All Things) Bright and Beetiful
3/4 oz Beet Vodka
1 oz Tattersall Orange Crema (or Orange liqueur)
2 oz Cognac
1 oz Lemon Juice
1/2 oz 11 Wells Allspice Liqueur (or Allspice Dram)
Chris and I got our first CSA box last Thursday, a small bonus box as a thank you for signing up for all three seasons of the Featherstone Farm CSA. Signing up for three seasons means we are heading into nearly eight months of fresh produce! We chose Featherstone because they came highly recommended by friends and they have a drop off site just around the block from our new home. It’s hard to imagine an easier way to stock our home with fresh and local produce!
While the majority of our CSA share is destined to be eaten, the rhubarb we received in Bonus Box #1 ended up being made into a syrup for cocktails and sodas. I started thinking about unexpected cocktail ingredients – like the time I was at Parlour and had a drink made with butternut squash shrub. Are there more tasty ways to drink veggies in cocktail form? Can we destroy all the nutritional goodness of greens by adding them to alcohol? Can we use at least one thing from every CSA box we receive to make a delicious cocktail?
First Round – Rhubarb
Rhubarb is almost cheating because it’s a vegetable the world treats as fruit. Raw, it’s basically inedible. When you cook it with plenty of sugar it ends up bitter yet sweet with a bit of earthy funk that is the perfect counterpart to other early summer fruit, like strawberries.
To make the syrup, I simply simmered chopped rhubarb with water and sugar for about 25 minutes, then strained out the rhubarb. (Recipe) The syrup retained all of the good funk of the rhubarb while cutting much of the stalk’s bitterness.
Chris started with the mild sugar cane funk of cachaça to accentuate the vegetal flavors in the rhubarb. Next up was some lemon juice to give the cocktail more body and then finished with homemade grenadine, hoping to bring some smoky notes to the overall taste.
The final product was smooth on the front of the palate with a hint of dry bitterness at the back of my tongue. The grenadine and lemon juice made it almost taste like a rhubarb lemonade, with the funkiness keeping it from being cloying or childish. The drink had a beautiful pink hue from both the rhubarb and the grenadine and reminded me of the recently blossomed crabapple tree in our new backyard or a Northern Minnesota sunset.