Sunday, November 9, 2008

Weekend Report

Friday night André and I hung out with our colleagues from the firm at 50 Plates. Highlights included an intriguing Algonquin, made from rye, dry vermouth and pineapple juice. They also have a great new drink called the Linda. Go in and ask Lance to make you one. Then run.

Saturday Autumn and I checked out the House Spirits open house, where Gwydion Stone's Absinthe Marteau debuted. Extraordinary. I also tasted the saffron vodka from Sub Rosa. It tasted kind of like curry - yummy, but I'm not sure what I would do with that. Any ideas?

Then that evening I made kasha varnishke for a friend's potluck. I am a West Coast, 21st century Jew. I go to work on the high holy days and I got my kasha varnishke recipe not from the matriarchs of my family but from Mark Bittman, aka The Minimalist, on nytimes.com. Well, that's how it goes. (Bittman, at least, is a fellow M.O.T.) It was still super good, and hopefully will keep my skinny goyish boyfriend from blowing away in the breeze.

3 comments:

Nickname unavailable said...

Wildwood on NW 21st. is using the Sub Rosa Saffron vodka to make a drink called "Indian Summer". If I remember right it uses 1 1/2 oz. Saffron vodka; 1/2 oz. lemon juice; 1/2 oz. Patron Citronage orange liqueur; 3 oz. house-made peach puree with a salt and pepper rim. Quite delicious. Serratto also on NW 21st and Carafe on SW Market are both making very nice drinks using the Saffron vodka.

The Sub Rosa Spirits web site has lots of drink recipes using the Saffron vodka. Check 'em out. My favorite is the 'Hard Mango Lassi'. Basically an alcohol smoothie. Mango ice-cream, mango juice; lime juice and the Sub Rosa Saffron vodka. http://www.subrosaspirits.com/recipes.html

Nickname unavailable said...

These sounded interesting:

Siam Sip
2 oz Sub Rosa Saffron vodka
1/2 teaspoon grated fresh ginger
1/2 oz. lime juice
1 oz. orange juice
1/2 oz. simple syrup.

Shake vigorously in a mixing tin filled with ice. Pour over crushed ice in a short glass. Garnish with a sprig of fresh Cilantro.


Mexican Standoff
1 1/2 oz Sub Rosa Saffron vodka
3 oz pineapple juice
1/2 oz Cointreau
Chipotle powder

Pour the Saffron vodka and pineapple juice into a highball glass almost filled with ice cubes, and stir well. Drop the orange liqueur into the center of the drink, dust with chipotle powder and serve.

Lance Mayhew came up with these two:

Kashmir
2 oz. Sub Rosa Saffron vodka
3 oz. Apricot nectar
3 grinds Black pepper
1 oz. Reisling simple syrup

Chill over ice, shake vigorously, serve up. Alternatively, build and serve on the rocks.
Lance Mayhew - 50 Plates

Bharat Mary
2 oz Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychauds bitters
3 dashes hot sauce (or more)
Tomato juice (to fill)
Celery salt (to taste)

Make a 'short' Bloody Mary in a small Rocks or Old Fashion glass. Garnish with Indian pickled carrots and peppers. Adapted from Lance Mayhew - 50 Plates

Shoshanna said...

Yum, I will have to try these. Thanks, mystery commenter!