Having returned from the International Food Blogger Conference this weekend with a groaning bag of swag, I’ve organized all of my goodies, and set out on a journey of reinventing as many of these ingredients into my own recipes, as possible.
Last night, the fellas and I gathered at the hautemealz.com test kitchen with a bunch of glassware, a bag of fresh produce, a whole heap of booze, and several of the various liquid refreshments that Chris Renner and I brought home from #IFBC 2013.
I’m happy to report that the evening, as much of it as I remember, was a splashing success!
Here are the four drinks we came up with, three reinvented old favorites, and something completely new (and absolutely amazing!) We’d like to offer a special thank you to Amazon.com for generously providing these items for our review. Each linked item, below, is available for purchase from the online retailer, or in the hautemealz.com affiliate store at Amazon.
So bust out those cocktail shakers, and let’s get at it, baby…
DRY Soda is a less sweet, all natural soda made with just four ingredients, including a little bit of pure cane sugar. Each of DRY’s nine unique flavors is perfect to sip on its own, pair with a meal or mix into cocktails. (From the DRY Soda website)
1 oz agave nectar
6 mint leaves
1oz lime juice
1-2 fresh lime wedges
Top off glass with DRY Cucumber Soda
2 sprig of mint for garnish (opt)
Muddle the mint with the lime juice in shaker. Add agave nectar, tequila and ice.
Shake well. Strain into a glass of ice, add 1-2 lime wedges and top off with the dry cucumber soda.
Garnish with a sprig of mint.
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Another of my favorite libations. A little sweeter than the traditional version, and the fizz from the DRY Cherry Soda is a nice twist.
2 oz whiskey
2 oz DRY Cherry Soda
1/2 oz sweet vermouth
1/2 oz Maraschino cherry juice (or Grenadine)
2-3 dashes Angostura bitters
Maraschino cherries for garnish
Place several cherries in the bottom of a whiskey glass, and fill with ice.
Pour remaining ingredients over the ice, stir well,and garnish with an additional cherry of two.
This was, by far, my personal favorite of the evening. It’s totally unique from an cocktail I’ve ever tasted…an earthy, savory vegetable-lovers delight.
1 1/2 oz beet juice
1 whole pickled beet, quartered
1 spear of pickled asparagus
1 1/2oz tequila
4+ oz. Suja “Fuel”*
Fill a highball or whiskey glass with ice. Add beet juice, then tequila, and top off with Suja Fuel (“Fuel” is the carrot/orange/ turmeric flavor).
Garnish with a couple of wedges of beet on a toothpick, and add a pickled asparagus spear.
*Currently this product in only available in a 36-pack on Amazon.com, so I’ve linked to the manufacturer’s online store, instead.
Fever-Tree Moscow Mule
This classic heavy-hitter has been a favorite of mine for some time, and Fever-Tree, which I tried for the first time this weekend is, hands-down, the best ginger-beer I’ve ever tasted.
2 oz Vodka
3 oz Fever-Tree Premium Ginger beer.
Juice of half a lime
Fill a Moscow Mule mug* or highball glass with ice. Add vodka and ginger beer.
Garnish with a lime wedge.
FYI…if you’re curious about what a “Moscow Mule Mug” looks like, this is it…reportedly the drink was created in Hollywood CA., by three acquaintances in the early 1940’s.
The rest, as they say, is history!
Quite a number of top-notch watering holes in the Downtown Seattle area offered these cool copper beauties, and, as a dedicated food-journalist, I did my best to research as many of them as possible.