Vanilla Bourbon

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.

Fennel Pollen Turkey Burgers

• 1.5 pounds ground turkey thigh
• 4 cloves minced garlic
• 2 tsp dried parsley
• 1 tsp fennel seeds
• a pinch of fennel pollen
• ground black pepper

Garlic and Ginger Baked Tofu Soup

We had a cool couple of days lately in Boulder to remind us that summer isn’t exactly here yet. It’s been wet, cool, and cloudy. Perfect weather for soup!

So, I made one of my standbys- Baked tofu soup. I originally started making this soup as a spin on Vietnamese Pho, but this version is more simple and I’m calling it soup, not pho.

I had some homemade chicken broth, which, I know… is not as vegetarian as tofu. Got it. But, I always make chicken stock from whole chickens, so I had some on hand.

I made a simple marinade of

• 4 cloves crushed garlic
• 1 tsp freshly grated ginger
• 1/2 cup chicken broth (don’t kill me you strict vegetarians!)
• 3 TB soy sauce
• 2 TB rice wine vinegar
• 1/2 cup water
• 1/4 cup Kecap Manis (Sweet Soy Sauce)
• a splash of fish sauce

Honey Pepper Rascal, a Beer Cocktale

Now, before anyone accuses me of only writing about cocktails anymore, let me just say that a lot of thought goes into these cocktails that I enjoy. Flavor profiles are considered, of course. What’s a flavor profile? Let’s save that for another day.

First, I have a story. Last spring I caught an Alton Brown show on making a black pepper infused vodka. I am a big fan of the Bloody Mary, so I was super excited to make black pepper vodka for my summer libations. I followed his instructions, but not exactly. I added too many peppercorns and let them infuse way too long. The result was more like a black pepper extract than a black pepper vodka. It was disgusting.

But, lucky me… I happen to have the esteemed Evan Faber, formerly of SALT the Bistro, as a spirits and cocktails advisor. He took on that role some time this past winter (unbeknownst to him:), so after months of letting my unpalatable pepper vodka sit in the freezer, I reached out for help. Turns out there is a traditional Russian drink of vodka flavored with honey and pepper. To make a long story short, I cut my vodka with more vodka and added some dehydrated honey powder I picked up at Savory Spice Shop. After a little more waiting I wound up with a really delicious honey pepper vodka.

And now it’s time to play! So, taking some inspiration from Dan Mirsky, the man formerly in charge of beverages at The Pinyon, I made a beer cocktail. Dan suggested a ratio of 1 oz liquor to 6 oz beer, and that’s what I made here.

• 1 oz honey pepper vodka
• 6 oz Avery White Rascal Belgian-Style White Ale
• juice of 1/2 lemon

I used a Avery’s White Rascal for two reasons: 1) Avery is the best local brewery in Boulder and 2) white ales have a lighter flavor profile that goes well with citrus (the lemon) and would compliment the spice from black pepper and the sweet from honey. White beer allows these added flavors to come through and create a cocktail rather than be hidden in a darker beer.

So, let’s start talking about beer cocktales. (Get it? cockt-ALES. Did I need to point that out?) They’re the new frontier of cocktails for me. I think 2011 is going to be the summer of beer cocktales!

Chipotle Tequila

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!