If you read my blog, you’ll know that I have been having a pretty intense love affair with cocktails lately. They’re fun. I like to be around them… get to know them… explore their flavor profiles.
And since it all seems to boil down to flavor profiles at this stage in my cocktail affair, it’s only right to explore the flavor profiles of this spring’s Cocktail Element, created by my esteemed sommelier/mixologist friend, Evan Faber of SALT. Last month I infused some Chipotle Tequila. This month it is Vanilla Bourbon.
How do you make Vanilla Bourbon? Soak a vanilla bean in some bourbon. It’s easy. I got some Madagascar vanilla beans from
Savory Spice Shop and let them sit, whole, in a jar of Maker’s Mark for 3 days. I used on bean per liter jar of bourbon. You taste subtle notes of vanilla in my vanilla bourbon, and it seems smoother to me than regular bourbon. Now I need to experiment with a vanilla bourbon cocktail. Stay tuned…
I am finding a lot of inspiration in cocktails lately. What does that mean? It doesn’t necessarily mean I’m guzzling down cocktail after cocktail while sorting through the mess that is sometimes called life. It means that I’m inspired to try new things, re-create some classics, and explore……. wait for it…… the flavor profiles of different spirits.
I can’t seem to escape the words “flavor profiles” as they are so frequently (and sometimes eloquently) spit out of the mouths of every chef, food blogger, and beverage director I know. I’ve said this before, but for me, it all started with The Cocktail Element. I’ll never forget the first time it’s creator, Evan Faber from SALT the Bistro, explained to my food tour guests how he explored the flavor profiles of spirits (vodka, gin, rum, tequila, bourbon, and scotch) and matched them with flavors that go well with each spirit’s flavor profile. Pick your spirit, a flavor, and a classic cocktail style and you can mix and match and make yourself merry.
So, I’ve been inspired. I’m going to explore some of the flavor profiles from the latest Cocktail Element menu and create some infused spirits at home. Got nothing else to do, right?
My first Cocktail Element inspired creation is chipotle tequila. It’s super easy. Just go to Savory Spice Shop and buy some dried chipotle peppers and add one (or 2) to a bottle of reposado tequila. I chose reposado because it has some caramel notes that would pair well with spice. Also, it’s a lot easier if you pour the tequila into a wide-mouth ball jar to make your infusion, just so you know. Thought I’d mention that…
Let the pepper infuse for a day and then taste it. It might be done to your liking. If not, give it another day and taste again. I would warn you against going more than 3 days with chipotle peppers soaking in your tequila. You can always add more spice, but you can’t always take it away!
Cheers!
Have you been to SALT the Bistroyet? It is undoubtedly one of the best farm to table restaurants in Boulder and deserving of a visit. If you’ve been there before, it is time to go back. Not just because we’re in the midst of peak growing season and practically everything on the menu comes from a local source, though that may be reason enough for most.
It is time to go to SALT to experience “The Cocktail Element.”
What is The Cocktail Element you ask?
It is your customized drink menu for you to “Mix + Match = Make Merry.” The Element’s instruction-guide-like menu describes this “Personalized Flavor Formula” as “designed for you by the SALT Cellar Bar Chemists!”
It goes on to instruct you on how to mix + match your drinks. “This is a unique opportunity for you to wandangle the elements of your own cocktail. Choose from six classic cocktail styles + six spirit bases + a smorgasbord of delicious, complimentary, natural flavors. Be the architect of your own entertainment. Select. Sip. Smile.”
And smile you will…
Just flip over the laminated menu card and get your writing utensil in your hand…
On the left you have your base spirits. What do you prefer? Tequila, Bourbon, Scotch, Vodka, Gin, or Rum? Next, decide on a flavor. How do you feel about cilantro? Or, chipotle, tamarind, ginger, vanilla bean, cherry, cardamom and honey, lavender, blackberry, or pineapple? These are some interesting flavors, and if you’re not sure which one you might prefer with your base spirit, just ask your waiter or waitress. The crew at SALT has extensively taste-tested The Cocktail Element and would be more than happy to offer advice.
The column on the right is where I think you need to concentrate the most. What type of drink do you want? Something lively, crisp, and intense like a SOUR? Or something a little lighter, like a COLLINS. Perhaps you like the pomegranate color and taste of a DAISY. Maybe it is time to try a SLING, RICKEY, or FIZZ. All of the different drink styles are described on the menu card.
I’ve had 4 or 5 different combos (not in one sitting) and really enjoy the Bourbon + Cardamom and Honey + Sour myself.
The Cocktail Element is a really unique approach to cocktail menus and SALT is, as far as I know, the only restaurant in town (maybe anywhere?) offering such a hands-on, design it yourself, cocktail experience. It’s time to head to downtown Boulder for Social Hour and design a few. Just grab a marker and circle some stuff on the card. See what comes back from the bar, and let me know what you think.
Cheers!
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