Cocktail: Kickin' Cucumber Collins

I say this drink is "kickin'" because it's incredibly spicy. It won't burn your mouth, bit it will awaken your senses.

Making the ginger-peppercorn syrup

The star ingredient is the ginger-peppercorn syrup, which gives the drink a potent yet refreshing kick. To temper the heat, I added other soothing ingredients: fresh mint and muddled cucumber, plus the herbal taste of yellow Chartreuse liqueur. The syrup is also good with just gin, lime juice and club soda, if you want something simpler.

Kickin' Cucumber Collins

1 oz. ginger-peppercorn syrup*
8 mint leaves
About an inch of peeled cucumber, chopped
1 oz. lemon juice (1/2 lemon)
½ oz. Chartreuse
1 ½ oz. gin
2 oz. club soda

Add syrup and mint to shaker and muddle. Add cucumber and muddle again. Add ice, lemon juice, Chartreuse and gin. Shake well and strain into collins glass with ice. Top with club soda and garnish with cucumber slice and mint.

*To make ginger-peppercorn syrup, combine 2 tablespoons coarsely cracked peppercorns, ¼ cup chopped ginger (about 3 inches peeled ginger root), 1 cup water and 1 cup sugar in a medium saucepan. Bring to boil and cook 2 minutes. Reduce heat to low and simmer 5 minutes. Remove from heat and steep for 40 minutes. Strain out solids.

Ginger Mojito

Ginger is one of my favorite flavors to work into cocktails. The easiest way to do so is with a ginger-flavored drink, such as ginger beer (Moscow Moose, Silver Linings Playbook) or ginger liqueur, which is featured in today's Ginger's Lazy Summer Afternoon.

For other drinks, you might instead want a ginger syrup. In the past when I've made ginger syrup, I've used a slow infusion method, basically making simple syrup on the stove with pieces of fresh ginger that "steep" in the hot syrup. With a little peppercorn, this is the syrup in the Kickin' Cucumber Collins, for example.

Cut the fresh ginger into chunks (you don't have to peel it) and pulverize it in a blender with sugar and boiling hot water.

Recently, I discovered another technique that's both faster and, I think, more effective. In a post for Hot Toddies, Bartender Jeffrey Morgenthaler writes about what he calls the "San Francisco Ginger Syrup," so-named for its use by Bay Area bartenders Jon Santer and Thad Vogler. The technique is quite simple. Rather than steeping fresh ginger, this recipe instead pulverizes it in a blender with boiling hot water, extracting the juice while quickly combining it with sugar. The resulting mixture is then strained and, although requires chilling, comes together much faster than the stove-top infusion method. Morgenthaler included the ginger syrup recipe in his new book, The Bar Book.

Note to kitchen equipment manufacturers: somebody please develop a fine-mesh sieve without a handle. It would be so useful for straining tasks that take a little time. You can see here how I used ginger beer to prop up my sieve while straining the ginger.

When I make syrups like this, I store them in plastic squeeze bottles, which makes measurement of small quantities easy. I also put a piece of masking tape on the bottle and write on it what's inside and when it was made.

This syrup was perfect for making a Ginger Mojito, a slightly more bracing take on the classic summer refreshment. I also got to use some fresh spearmint from my herb garden, which is doing great these days (I'll update you on it soon).

Finished ginger syrup

Ginger Mojito

8-12 spearmint leaves
1 oz. ginger syrup (see recipe below)
Juice from 1/2 lime
2 oz. light rum
Club soda

Add the mint leaves, ginger syrup and lime juice to a highball glass. Gently muddle the mixture. Fill the glass with ice, add the rum and stir to combine. Top with club soda and serve.

Ginger Syrup
Adapted from a recipe by Jeffrey Morgenthaler

6 oz. fresh ginger, washed, no need to peel, although I recommend removing any questionable-looking bits, coarsely chopped into pieces about the size of the end of your pinkie finger
6 oz. sugar
6 oz. boiling water
1 tbsp. vodka (optional)

Combine ginger and sugar in a blender. Pour the boiling water over the top and turn the blender on high. Blend until smooth. Strain through a fine-mesh strainer then transfer to a sealed container to store in the refrigerator. (Note: to prolong the syrup, I like to add a tablespoon of vodka to keep it from spoiling as fast.)

Summer Cocktails Week

Summer is here (well, technically just about), the time of year when refreshing cocktails taste best to cool down on a hot day and share with friends.

All this week my blog will have a cocktail focus. Tomorrow, I'll review the book Craft Cocktails at Home and share some drinks from and inspired by Kevin Liu's informative book. I'll share some of my favorite cocktail resources. I even have a cocktail-inspired dessert. Plus, there will be lots of recipes throughout the week for classic, contemporary and original drinks.

In addition to the new content starting tomorrow, here are 25 previously featured drinks to get you started featuring some of my favorite summer cocktail ingredients:

Gin. No drink says "summer" to me more than a Gin & Tonic (or the upscale Spanish version, Gin Tonic). Other summery gin drinks include The Cloister, which includes yellow chartreuse and citrus flavors; self-explanatory Boozy Mint Lemonade; Happy Endings inspired the Whore's Bath (my most popular drink); and the refreshing Spring Breeze with cucumber, mint and lemon. For D.C. locals, you shouldn't let summer go by without having a Rickey, the city's official cocktail. The Nice Rickey by former Washington Post spirits reporter Jason Wilson is one of my favorites. For something spicy, I love the ginger-peppercorn kick of Kickin' Cucumber Collins.

Aperol. Of the many Italian aperitifs that have been popular lately, Aperol is my favorite. It's most classic cocktail is the Spritz, made with prosecco and orange juice. For a summer barbecue, I recommend the smoky-spicy Light My Fire made with mezcal and jalapeño. For something evocative of a summer sunset, try the August Sunset made with gin, St. Germain and lemon. Or mix it with gin, dry vermouth and lemon in Everybody Loves a Gin Blossom.

Tequila and mezcal. Is there a spirit more closely associated (sadly, sometimes badly) with summer parties? Tequila and its smoky cousin mezcal shine during the warm season. Go simple and crowd-pleasing with a Classic Margarita (fresh ingredients really elevate a margarita above your low-brow cantina version). For an interesting twist, try a Ginger Margarita. For a marg with some kick, I suggest the Margarita on Fire with mezcal and habanero shrub. Tequila isn't just for margaritas either, and makes an interesting partner to scotch in the Tartan Mula and absinthe and ginger beer in The Silver Linings Playbook. For mezcal lovers, I recommend two of my Dallas Drinks: the tart and refreshing Elena and the spicy bourbon drink, The John Ross. There's also the Smoky Ginger Cocktail with ginger beer.

Mint. My favorite herb is perfect for cocktails with a cool, refreshing quality. Fresh berries flavor Blackberry Mint Fizz, while ginger and jalapeño give Spicy Ginger-Mint Fizz its kick. A classic Mint Julep is a great choices, or my fiery irreverent version inspired by the recent hit film, the Django Unchained. Or for something all-around refreshing, try the Spring in a Glass (made with gin and fennel liqueur).

Need more suggestions? Check out the cocktail index (which I just updated) with links to all my cocktail recipes organized by spirits, flavors and other themes.

Best of 2012: Cocktails

I had a lot of fun coming up with new cocktails this year. The Dallas Drinks series I did with Chris for Dallas Decoder was a particular highlight. Television in general proved to be a fertile source of inspiration. The Whore’s Bath, inspired by an episode of ABC’s sitcom Happy Endings, is far and away the most popular thing I’ve done for Cook In / Dine Out. Here is a look back at the year’s best cocktails, by base spirit.

Gin

Best: Kickin’ Cucumber Collins. This drink is potent, not so much with booze, but with flavor, courtesy of the spicy ginger-peppercorn syrup and herbal notes of Charrtreuse. Its peppery kick is nicely offset by the lemon juice and muddled cucumber, which make this drink refreshing too. The drink doubled as The Christopher for the Dallas Drinks series.

Honorable Mention: The Happy Endings Whore’s Bath. This drink won the popularity contest, with about 60 times the usual views for a typical post. Benedictine gives the drink its herbal sweetness, while grapefruit juice makes it tart but refreshing. This drink also did double-duty: It was also The Rebecca for Dallas Drinks.

Tequila/Mezcal

Best: Light My Fire. This mezcal drink evoked “fire” from its bright red-orange hue, courtesy of Aperol, the popular Italian aperitif, and the jalapeño syrup. Served on the rocks with some lime juice, this was a nice late summer cocktail to enjoy on the balcony as the evening became much shorter.

Honorable Mention: Ruby Rosemary. I like this tequila cocktail because it harmonizes a mix of flavors: tart grapefruit, orange-vanilla Licor 43, spicy peppercorn and woodsy rosemary.

Rum

Best: Brazilian Ginger Mojito. The Cuban mojito and Brazilian caipirinha are similar drinks made with rum (specifically Brazilian cachaça for the caipirinha). This refreshing drinks subs cachaça for mojito’s typical rum, trades lemon for lime and adds a splash of ginger liqueur, creating a subtle twist on a classic favorite.

Honorable Mention: Apple Pie a la Glass. Apple pie and ice cream is a quintessentially American dessert. This drink seeks to distill the dessert’s flavors of apple, cinnamon, vanilla, ginger and lemon into a drink. Perfect for the holidays.

Whiskey

Best: Honey-Nut Old-Fashioned. Infusions are all the rage as a method of introducing unusual flavors into cocktails. This was probably the strangest infusion I attempted this year: infusing rye whiskey with peanuts. But it worked great. Mixed with honey syrup and some bitters, it was a curiously pleasing drink, one of the year’s most popular on my site.

Honorable Mention: Dallas Drinks: The J.R. Shot. We’re not big into shots in our house, but this bourbon/Kahlua/mint concoction, named in honor of one of television’s most beloved and reviled characters (sadly departed with the death of Larry Hagman) goes down as smooth of one of J.R.’s oil deals.

Vodka

Best: Crème Brûlée Cocktail. A web search will show that lots of people have made cocktails inspired by Crème Brûlée, but I think mine comes closest to matching the character of the classic burnt vanilla custard, featuring vanilla vodka, cream and burnt vanilla syrup. It’s my favorite dessert cocktail of 2012.

Honorable Mention: The Wise Elder. Sage and St. Germain elderflower liqueur flavor this refreshing fizz cocktail. If Chris and I concoct another Dallas Drinks series, you may see this drink again, for it was actually inspired by a character from the original series. Stay tuned.

Restaurant: Kapnos (Washington, D.C.)

I love Greek cuisine, and there isn't a lot of it to be found in D.C. I was saddened by the loss of Yanni's Greek Taverna in Cleveland Park a few years ago, a place that Chris and I frequented for lunch on weekends.

So I was pleased with last year's opening of Kapnos, the latest in the expanding local portfolio from chef Mike Isabella. While Isabella may be best-known outside of D.C. for his appearances on Top Chef, around here he's the guy behind the wonderful downtown Italian restaurant Graffiato, which wows us each summer with sweet corn agnolotti and year-round with pepperoni sauce (itself a dish made famous on Top Chef), among other delights.

With Kapnos, Isabella steers close to the cuisine he first became known for in D.C. while working as executive chef at Zaytinya, the José Andrés outpost serving small-plate Mediterranean fare. While some dishes, like the wonderful spreads, may bring Zaytinya to mind, Kapnos' Greek-inspired fare charts its own creative course.

Kapnos, or closely καπνό, means "smoke" in Greek, and many dishes incorporate smoke or char, bringing to mind the smoke-kissed cooking at Del Campo. Take the dolmades, for example. The favorite treat of grape leaves stuffed with grains and nuts is nicely done with traditional flavors but comes with a surprising side of smoked grapes.

Other surprising flavors appear during our dinner, even in our cocktails. The Blame It on The Rain (I suppose named after Milli Vanilli's biggest hit) melds vodka, ginger liqueur, lemon, grilled fresno chili pepper and burnt cinnamon--making the drink "spicy" in three different, complementary ways. We preferred it to the Mustachio, a mix of pisco porton, maraschino liqueur, ginger beer an bitters that isn't bad but wasn't as memorable as the super-chilled metal cup it was served in.

One of the many spreads with freshly grilled flatbread is a great way to start. If you order the smoked eggplant spread expecting to receive something akin to gaga ghanoush, you'll be surprised, as the Melitzanosalata is a totally different game, featuring roasted peppers, walnuts and feta. The spread is really good, but the flatbread is wonderful: nicely charred on the edges, warm and chewy. We ordered an extra piece just to have some to wipe up the sauces from our plates. Shortly after the spread and dolmades arrived, we received a delicious smoked beet salad with yogurt and citrus, a nice balance of earthy, sour and smoky flavors.

Like a lot of restaurants serving a menu of mostly small plates, the food arrives fast-and-furious, and Kapnos did a good job of pairing what we ordered into courses of sorts. It's definitely a busy place, but despite that, I felt our server did a good job of making sure our needs were seen to.

The second half of our dinner kicked off with Greek fries, made with ground chickpeas instead of potatoes. The soft fried discs arrive with a sprinkle of mizithra cheese. A plate of loukaniko sausage served with oranges, white bean puree and shaved radishes disappeared so fast I can't quite recall what the sausage was like, but we must have liked it!

I do, however, fondly remember my favorite dish of the evening. Kapama is the Saturday special: a hearty, homey pasta dish of orzo with spicy tomato sauce upon which rests tender braised lamb shank. Chris remarked that the spices in the dish tasted like Christmas, and I can't disagree that its blend, which included clove, puts you in the mood for the holidays, even in the late summer.

Lots of peppercorn--in an assortment of colors--showed up in our dinner: our fries were dusted with ground black peppercorn, our almond and apricot baklava's accompanying ice cream was made with pink peppercorn and, in a cool twist, our beet salad came with green peppercorn meringues, wafery, delicate pieces that melted in your mouth. As I'm a major fan of all things peppercorn, I welcome this kitchen's interest in it.

The Kapnos interior is dark, but by no means cavernous. I really like the fresh design by D.C.-area firm Streetsense, a subdued mix of olive walls, warm wood floors and elegant light fixtures. We were seated close to a large window that looks into the kitchen, which provided me lots of entertainment during the evening.

Kapnos interior (photo by Greg Powers).

Kapnos is the third restaurant in Mike Isabella's burgeoning D.C. restaurant collective, and the most welcome since his original, Graffiato, charmed the city (me included) when it opened 3 years ago. In addition to drawing from similar influences as Isabella's former haunt Zaytinya, Kapnos' executive chef, George Pagonis, is an alum of Graffiato, as well as Zaytinya where he worked under Isabella. Pagonis is definitely somebody worth knowing: he'll be competing in this fall's season of Top Chef (the season is already taped, so don't worry about the chef being absent from the kitchen). It's worth noting that Kapnos is attached to G by Mike Isabella, a sandwich shop by day and tasting-menu restaurant by night. A sister restaurant, Kapnos Taverna, is due to open this fall in Northern Virginia. Isabella is clearly a guy with a lot of ambition. Thankfully, it's accompanied by continued great execution.

Kapnos, 2201 14th Street NW (at W Street NW), Washington, D.C. (U Street Corridor/Shaw). (202) 234-5000. Reservations: Open Table.

Cocktail : Silence Is Golden

This drink is inspired by the Death & Co. drink Waterloo Sunset by Joaquín Simó, named for a 1967 hit by the Kinks. The star of the drink is gin infused with the tongue-numbing flavor of Szechuan peppercorns, a Chinese ingredient best known for its role in Kung Pao Chicken. Simó combined it with additional non-infused gin, mint muddled in simple syrup, Dolin blanc, watermelon juice and lime and served it on the rocks with a mint sprig. It sounds like a delicious combination, but unfortunately, I had no watermelon on hand when I was looking for something tasty to make recently.

So, I refashioned the drink without the watermelon, turning it into an "up" style drink with ginger liqueur instead of cane syrup. Ginger, after all, is common to Chinese cuisine, so I thought it would be a good partner with the Szechuan peppercorn-infused gin, and ginger and mint play nicely together too. A couple dashes of grapefruit bitters add just a touch an extra touch of citrusy bitterness, compensating for the lack of lime juice which is only partially made up for by the lime twist garnish.

As for the title, "Silence Is Golden" by The Tremeloes was the #1 hit in Britain the week that "Waterloo Sunset" peaked at #2.

Silence Is Golden
Inspired by Waterloo Sunset by Joaquín Simó, Death & Co.

7 mint leaves
1/2 oz. Domaine de Canton ginger liqueur
2 oz. Szechuan Peppercorn-infused Beefeater gin (*see below)
1/2 oz. Dolin blanc vermouth
2 dashes grapefruit bitters
Lime twist garnish

1. Add the mint leaves and ginger liqueur to a cocktail shaker and muddle.

2. Add the gin, vermouth and grapefruit bitters. Fill the shaker with ice and shake until very cold. Strain into a chilled coupe (double-strain with a fine-mesh sieve if little mint particles bug you). Rub the lime twist around the edge of the glass, give it a squeeze over the drink with the peel-side down, twist and drop into the drink.

*To infuse the gin: combine 1 tbsp. Szechuan peppercorns with 4 oz. of gin (enough to make two drinks) in a small bowl (a 1-cup glass measuring cup works well). Allow to sit for 35 minutes then strain the gin with a fine-mesh sieve.

Related

Death & Co. (The Book)

Death & Co. (The Bar)

Oscar Cocktails: Just the Recipes

In one place for easy referencing, here are just the recipes for all 10 Oscar Cocktails. 

Oscar Cocktails: The Amour

1 oz. gin
1/2 oz. pear liqueur
1/2 oz. lemon juice
2 oz. champagne (or other sparkling wine)
Lemon twist (optional garnish)

Combine gin, pear liqueur and lemon juice in a cocktail shaker with ice. Shake until cold. Strain into champagne flute. Top with champagne and garnish with lemon twist.

Oscar Cocktails: The Argo

1 1/2 oz. Canadian whisky
1/2 oz. sweet vermouth
1 oz. orange juice
3/4 oz. cardamom syrup (see recipe)
Orange peel

Combine whiskey, sweet vermouth, orange juice and cardamom syrup in a shaker with ice. Shake until very cold and strain into rocks glass with ice. Garnish with orange peel.

Oscar Cocktails: The Beasts of the Southern Wild

1 ½ oz. rye whiskey
½ oz. walnut liqueur
1 oz. roasted corn syrup (see recipe)
1 oz. milk
Milk foam (see recipe, may substitute whipped cream)
Ground nutmeg (garnish)

Combine whiskey, walnut liqueur, roasted corn syrup and milk in shaker with ice. Shake until cold and strain into a chilled coupe. Top with a generous portion of milk foam and a sprinkle of nutmeg.

Oscar Cocktails: The Django Unchained

8 mint leaves
1 oz. peppercorn syrup (see recipe)
2 oz. bourbon
2 oz. club soda
Mint sprig (optional garnish)

Add mint leaves and peppercorn syrup to highball glass and muddle. Fill glass with ice then add bourbon and club soda. Stir to mix with muddled syrup. Garnish with mint sprig.

Oscar Cocktails: The Les Misérables

2 oz. London dry gin (Plymouth)
1/2 oz. Lillet Blanc
1/2 oz. St. Germain liqueur
1/2 oz. ginger liqueur (Domaine de Canton)
Lemon twist

Combine liquid ingredients in a shaker with ice. Shake until cold and strain into a chilled martini glass. Garnish with lemon twist.

Oscar Cocktails: The Life of Pi

Fine sea salt or kosher salt
1.5 oz. light rum
.64 oz. blue curaçao
.5 oz. simple syrup
.5 oz. lime juice (plus more for the glass rim)
Orange twist

Wet the rim of a chilled coupe with lime juice. Spread salt on a plate and twist the glass rim-down in the salt to coat the rim. Combine rum, blue curaçao and lime juice in shaker with ice. Shake until cold. Strain into salt-rimmed coupe. Garnish with orange twist.

Oscar Cocktails: The Lincoln

2 oz. smoked whiskey (Corsair)
1/2 oz. maple syrup
6 dashes Peychaud's bitters

Combine ingredients in a shaker with ice. Shake until cold and strain into chilled coupe.

Oscar Cocktails: The Silver Linings Playbook

1 1/2 oz. silver tequila (Sauza Silver)
1/2 oz. absinthe (Absente)
1 oz. fresh lime juice
2 dashes angostura bitters
2 oz. ginger beer (Gosling's)
Lime wheel (garnish)

Combine tequila, absinthe, lime juice and bitters in a shaker with ice. Shake until very cold. Strain into a rocks glass with ice. Add ginger beer and stir. Garnish with lime wheel.

Oscar Cocktails: The Zero Dark Thirty

1/2 oz. coffee liqueur (such as Kahlúa)
3/4 oz. Green Chartreuse
1/2 oz. vodka

In a tall shot glass, carefully layer the drink by slowly pour the liquors over the back handle of a spoon touching the inside of the glass just above the previous layer: first the coffee liqueur, then the Chartreuse and finally the vodka.

Oscar Cocktails Bonus: The Skyfall

2 oz. single malt scotch
1/2 oz. Lillet Blanc
1/2 oz. Domaine de Canton ginger liqueur
Lemon twist

Combine scotch, Lillet and ginger liqueur in a shaker with ice. Shake until very cold. Strain into a martini glass and garnish with a lemon twist.


Which Oscar Cocktail do you think sounds most appealing? Vote on Facebook.

Summer Cocktails Week 2014

Summer officially begins this week, making it the perfect time for another focus week on cocktails.

This year's main cocktail muse is Jeffrey Morgenthaler, who early this month published his first book, The Bar Book, which focuses on the techniques of making cocktails while also sharing recipes and other bits of cocktail lore. I reviewed his book today and also included recipes for his Sidecar and Spanish Coffee.

Tomorrow, I'm sharing cocktails with ginger flavors, including a couple of drinks made with ginger syrup using Morgenthaler's great technique (Penicillin, Ginger Mojito and Ginger's Lazy Summer Afternoon). Wednesday, I mix a drink that combines smoky Islay Scotch with the summery Italian Aperol (June Sunrise). Thursday is gin day, pitting American and British gins in a taste-test to find the best Gin & Tonic. I'll also share a Berlioni made with barrel-aged gin. And Friday I'll share a couple of tiki cocktails, tropical fruit-forward, rum-based drinks (Mai Colada and Beachcomber).

In addition to this week's new drinks, here are some more ideas for summer cocktails:

• Put a new spin on the classic margarita with apple and ginger in the Apple Margarita. Tequila lovers may also like the classic Improved Tequila Cocktail made with Bittermens Xocolatl Mole bitters.
• If mezcal is more your thing, try the Smoky Paloma made with peppercorn-bacon bitters. The Nicolas from our line of Dallas Drinks is another sophisticated mezcal drink made also with amontillado sherry.
• Gin & Tonic is my favorite drink, and I've done some variations of other drinks inspired by it, like this G&T Martini.
• The British classic Pimm's Cup is also welcome in the summer. For a unique twist, try the Pimm's Cup imposter, the American Hustle, inspired by the recent film.
• Speaking of the movies, several of this year's Oscar Cocktails would be great for summertime, like the Captain Phillips, an African riff on the Screwdriver, the Nebraska, a minty beer cocktail, and the Her, a colorful gin drink made with summery Aperol. Don't forget the Oscar bonus cocktail for Blue Jasmine with tea-infused vodka and blue curaçao. 
• If classic cocktails are your thing, I recommend The Last Word, a tart mix of gin, green chartreuse, maraschino liqueur and lime.
• Then there's the Mint Julep, a classic summer staple.
• Here's last year's list of summer cocktail suggestions.

Oscar Cocktails 2013: Planning Your Oscar Party

Top (L to R): Amour, Argo, Beasts of the Southern Wild; Middle (L to R): Django Unchained, Les Misérables, Life of Pi; Bottom (L to R): Lincoln, Silver Linings Playbook, Zero Dark Thirty

The Oscars are just three days away! I hope you've enjoyed my series of cocktails inspired by this year's nominees for the Academy Award for Best Picture. It's a collection of drinks as diverse as the movies they are based on.

I came up with these drinks over the course of the last few weeks. Making them all in one night for an Oscar Party could be time-intensive and costly, given the list of ingredients--38 in all across the 9 drinks--and varied techniques for custom syrups and even a little molecular gastronomy behind the "milk foam" in the Beasts of the Southern Wild.

If you're ambitious enough to make all the drinks as is, by all means go for it, but this guide is an attempt to help downsize the work and ingredients a bit while still offering a selection of awesome drinks. The first table lists all the ingredients the drinks call for.

Oscar Cocktails 2013: Table of All Ingredients

Drink	Spirit	Liqueur/other liquor	Syrup	Other ingredient	Garnish
Amour	Gin	Pear liqueur, Champagne (Sparkling wine)		Lemon juice	Lemon twist
Argo	Canadian whisky	Sweet vermouth	Cardamom	Orange juice	Orange peel
Beasts of the Southern Wild	Rye whiskey	Walnut liqueur	Roasted corn	Milk, milk foam	Nutmeg
Django Unchained	Bourbon		Peppercorn	Mint, club soda	Mint sprig
Les Misérables	London dry gin	St. Germain, ginger liqueur, Lillet Blanc			Lemon twist
Life of Pi	Light rum	Blue curaçao	Simple	Lime juice, fine sea salt	Orange twist
Lincoln	Smoked whiskey		Maple	Peychaud's bitters
Silver Linings Playbook	Silver tequila	Absinthe		Lime juice, Angostura bitters, ginger beer	Lime wheel
Zero Dark Thirty	Vodka	Green Chartreuse, coffee liqueur
Skyfall	Scotch	Lillet Blanc, ginger liqueur			Lemon twist

The second table lists the equipment, my judgement of each drink's difficulty and ideas for substitutions that consolidate ingredients across the drinks and cut down on the more challenging techniques.

For example, four of the cocktails call for whiskey, but each uses a different type: rye (Beasts of the Southern Wild), Canadian (Argo), bourbon (Django Unchained) and smoked (Lincoln). Although there are reasons for those choices, one good whiskey (bourbon or rye perhaps) could suffice for making all four drinks. And although the custom syrups give the drinks unique character, simple syrup could be used instead. And I won't fault you for using whipped cream instead of the milk foam.

Oscar Cocktails 2013: Table of Difficulty, Equipment and Simplifying substitutions

Drink	Difficulty	Glass	Equipment	Simplifying substitutions
Amour	Easy (pour, shake and mix)	Champagne flute	Shaker	Substitute a liqueur used in another drink, like St. Germain or ginger liqueur; use a less expensive sparkling wine than Champagne, such as prosecco.
Argo	Medium (make syrup, pour and shake)	Rocks	Shaker, sphere ice mold	Substitute simple syrup, use a different whiskey, use regular ice, omit bitters or use the same for the Lincoln.
Beasts of the Southern Wild	Hard (make syrup, milk foam requires time and special equipment)	Coupe	Shaker, baking sheet, saucepan, cream siphon	Substitute simple syrup (do not substitute regular corn syrup), use a different whiskey, substitute whipped cream for the milk foam.
Django Unchained	Medium (make syrup, muddle, pour and shake)	Highball	Shaker, saucepan, muddler	Substitute simple syrup (perhaps with a couple shakes of hot sauce), use a different whiskey.
Les Misérables	Easy (pour and shake)	Martini	Shaker	Substitute dry vermouth for Lillet Blanc, use different liqueurs from other drinks, such as Green Chartreuse or pear liqueur.
Life of Pi	Medium (salt rim, pour and shake)	Coupe	Shaker, small plate	Omit the salt rim.
Lincoln	Easy (pour and shake)	Coupe	Shaker	Use a different whiskey, use the same bitters as the Argo.
Silver Linings Playbook	Easy (pour and shake)	Rocks	Shaker	Substitute a liqueur used in another drink for the absinthe, such as Green Chartreuse or ginger liqueur (will make it really gingery).
Zero Dark Thirty	Hard (requires careful layering of ingredients)	Tall shot	Spoon	Substitute rum (from the Life of Pi) for the vodka. If layering fails it will still taste the same.
Skyfall	Easy (pour and shake)	Martini	Shaker	You could substitute whiskey for the scotch, although that really defeats the purpose of the drink.

Have fun, enjoy, drink responsibly and let me know if you make the drinks and what you think of them. Vote for your favorite Oscar Cocktail on Facebook.

August 2015 Digest

Tomatoes: Get Your Summer Fix

I love fresh tomatoes, and I eat them rabidly from June through September when they are available from my farmers market, New Morning Farm. The rest of the year, I eat tomatoes rarely--occasionally I'll make something with canned tomatoes. But from October to May I won't buy tomatoes at the grocery store, for the simple reason that they aren't very good.

Tomatoes are a temperamental vegetable (or fruit, if you want to get technical). They bruise easily and they don't store well. Through selective breeding, some growers have developed tomatoes can grow year-round and store and transport well, but in doing so, they have sacrificed what's important about tomatoes: their flavor. Cut open a tomato from the grocery store and you'll find a whitish mealy inside. Taste it, and there will be little tomato flavor. It's no wonder a lot of people claim they don't like tomatoes if this is what they mostly experience.

In contrast, cut into a seasonally ripe summer tomato and it will be vibrant red inside, juicy and flavorful. That's what tomatoes should be like, and I load our menu with them at this time of year.

The simplest way to serve tomatoes is raw in a salad. Inspired by the ingredients of a Manhattan-style chowder, I created this Manhattan "Chowder" Salad with broiled salmon, fresh tomatoes, fried potato cubes--a stand-in for croutons--and other ingredients. No-cook recipes, the kind you might make when it's just blisteringly hot outside, are another good way to make use of raw tomatoes. I loved this recipe I found in a recent issue of Bon Appétit, Flatbread with Tomatoes, Chickpeas and Cucumber-Yogurt Sauce. It's like an uncooked pizza and perfect with a variety of fresh heirloom tomatoes. For more "no cook" ideas, some with tomatoes (some without), check out my 8-2-Eat No Heat Dishes list.

Of course, summer tomatoes are also good cooked. One of the first recipes I learned to make with fresh tomatoes is the Pasta with Quick-Cooked Tomato Sauce from Julee Rosso and Sheila Lukins' classic The New Basics Cookbook. I've adapted the recipe a bit to take advantage of another wonderful summer ingredient: fresh basil. This is a good recipe for a weeknight, as its done in under 30 minutes.

Roasted Ratatouille Pasta

When you have more time available, recipes with roasted tomatoes are where it's at. Roasting concentrates tomatoes' sweet and savory flavors. I added roasted tomatoes to Japanese Yaki Udon, a fried noodle dish, to create Roasted Tomato Yaki Udon, a sort of "Japanese spaghetti." Tomatoes, roasted alongside eggplant, bell pepper, zucchini and onion, form the backbone of Roasted Ratatouille Pasta, which also features a garlic and white wine sauce. Substitute olive oil for the butter and you have a delicious summer vegan dish.

Ground Cherries: No Temptation for Young George

We all know the story of George Washington chopping down a cherry tree, but if he'd instead had ground cherries, which grow on vines, he might not have been so tempted. Ground cherries look like small tomatillos, as they are encased in papery skin, although when the skin is removed, they look more like golden grape tomatoes. However, they don't taste at all like tomatoes--they are sweeter and fruitier, more like pineapple. I used them in an Asian Slaw with cabbage, cilantro, peanuts, chicken and a ginger dressing.

Greek Burgers: The All-American Dish Gets a Greek Makeover

Burgers are enjoyed year-round of course, but there's something particularly special about burgers during the summer, especially if you grill them. Although quintessentially American, burgers have demonstrated remarkable flexibility lately, making way for all sorts of interpretations (kimchi, anyone?). I go Greek with this recipe, made with ground lamb instead of beef, topped with tzatziki and nestled into a pita.

Ghibellina: Escape the Hot D.C. Summer with Good Italian Food

If you can't physically get out of D.C. during the hot, humid summer, you can at least get a little mental escape through amazing food. Our dinner at Ghibellina hit the spot with delicious salad, corn ravioli and pizza.

D.C.'s "Hidden" Underground Cocktail Bar: 2 Birds 1 Stone

I knew that 2 Birds 1 Stone was underneath the Doi Moi restaurant, but it took us quite a while to figure out exactly how to get inside. Once there, though, we enjoyed masterful cocktails in a surprisingly bright (for a subterranean space) environment. The Devil's Grin, for example, which I found the recipe for from a Koji Nnamdi Show episode.

Szechuan Peppercorn-Infused Gin and Mint: Silence Is Golden Cocktail

You know how sometimes you find a particular muse for cooking, and it's like the gift that just keeps on giving? My cocktail muse this year is Death & Co., the New York bar I wrote about earlier this year and which put out a book I also really love. This cocktail was inspired by the bar's drink Waterloo Sunset, made with Szechuan peppercorn-infused gin, ginger liqueur, Dolin blanc and mint. I call it "Silence Is Golden." Read the post to find out why (hint: it's a bit of music chart fun).


Food Recipes

Flatbread with Tomatoes, Chickpeas and Cucumber-Yogurt Sauce - a no-cook recipe from Bon Appétit that layers seasoned sliced tomatoes atop mashed chickpeas and yogurt-cucumber sauce on top of flatbreads.

Manhattan "Chowder" Salad - A salad of broil salmon, fresh tomatoes, fried potato "croutons" and other ingredients inspired by Manhattan-style chowder.

Pasta with Quick-Cooked Tomato Sauce - A simple dish of fettuccine, cooked summer tomatoes and basil, adapted from a recipe from The New Basics Cookbook.

Roasted Ratatouille Pasta - Ratatouille vegetables are roasted and combined with a garlic-white wine sauce over pasta.

Roasted Tomato Yaki Udon - A "Japanese spaghetti" of fried udon noodles with mushrooms and roasted tomatoes.

Asian Slaw with Ground Cherries and Chicken - My first recipe with ground cherries, which look like golden grade tomatoes and taste bit like pineapple, is an Asian-style slaw with cabbage, chicken and a ginger dressing.

Greek Burgers - Ground lamb, Tzatziki and pitas put a Greek twist on the American classic.


Cocktail Recipes

Silence is Golden - Szechuan peppercorn-infused gin, ginger liqueur, Dolin blanc and mint in a cocktail inspired by a Death & Co. drink.

Devil's Grin - From 2 Birds 1 Stone bartender Adam Bernbach, this is a white whiskey drink with Campari, amaretto and lime.



8-2-Eat

No Heat Dishes

Fresh Summer Tomato Recipes


Restaurants/Bars

Ghibellina (Italian, Washington, D.C.)

2 Birds / 1 Stone (Cocktail Bar, Washington, D.C.)

Dallas Drinks: The Julie

Dallas Drinks is a co-creation with Dallas Decoder, honoring the characters of the television show Dallas--both the classic series and the newer TNT Dallas, which continues the Ewing family saga. See all of the Dallas Drinks here.

Julie Grey was J.R.'s first secretary and although she lasted only 5 episodes, she was one of classic Dallas's most memorable women. Julie was a tragic character: initially loyal to J.R. with whom she was having an affair, Julie later betrayed J.R. to Cliff, an action that ultimately let to her demise when information she had safeguarded became known to members of the oil cartel.

Julie's drink recognizes her ties to several of the show's main men: bourbon for J.R., ginger liqueur for Cliff (which also nods to actress Tina Louise's best-known role as ginger on Gilligan's Island), and sweet vermouth ties her to Jock, with whom she had a friendship. The Bitter Tears are a reminder of Julie's tragic end.

Dallas Drinks: The Julie

1 1/2 oz. bourbon
1 oz. ginger liqueur
1/2 oz. sweet vermouth
2 dashes Bitter Tears bacon-peppercorn bitters
Orange peel

Combine bourbon, ginger liqueur, sweet vermouth and bitters in a cocktail mixing glass. Add ice and stir until chilled. Strain into a chilled cocktail glass. Squeeze the orange peel over the drink, then drop it into the glass.

Dallas Drinks: The Christopher

Dallas Drinks is a co-creation with Dallas Decoder, honoring the characters of the new TNT drama Dallas, which continues the Ewing family saga. See all of the Dallas Drinks here.

Christopher Ewing takes after his father in many ways. To represent their connection, this drink, like The Bobby, features ginger.

Like is cousin John Ross, Christopher wants to be in the energy business, but rather than pursue oil, he's an alternative energies man. Thus his drink also has a fiery kick like The John Ross, but instead of jalapeño, it gets that kick from ginger-peppercorn syrup.

Winter/Holiday Drinks Week

It's the time of year to be festive, to welcome your friends, coworkers and family, preferably with drink in hand. While it's sadly true that alcohol can't really warm your body (unless perhaps you're drinker a winter warmer), it can warm your spirits, which is often just as useful when it's cold outside.

All this week I'll be sharing recipes for drinks perfect the cold winter months and the holidays. There will be a warm winter drink (today's Spicy Aztec Hot Chocolate with Mezcal), muddled cocktails, a look at the new cocktail book, Death & Co and an assortment of other drinks that just fit this time of year, like the Vanilla Margarita. Expect lots of ginger, spice and whiskey, definitely lots of whiskey (including variations on the Manhattan, Family Therapy and Paper Plane). Please check back everyday, and I promise you'll find something new.

To get you in the mood for this week's new recipes, here are some great winter cocktails I've previously featured:

Spanish Coffee: I ran this drink in the summer, even though it's a warm drink, because it was part of my coverage of Portland bartender Jeffrey Morgenthaler's book, The Bar Book.

Apple Brandy Cocktails: three drinks, including the Norwegian Wood with aquavit, the Widow's Kiss with bitter herbal liqueurs and the warm honey-mustard Scotchem.

The Rye in January: Rye whiskey, ginger-cinnamon flavor of Becherovka liqueur, Cynar, absinthe and grapefruit.

Honey-Nut Old Fashioned: peanut-infused rye whiskey, honey syrup, Angostura bitters.

A Walk in The Woods: A woodsy blend of smoked whiskey, walnut liqueur, homemade rosemary-juniper syrup and grapefruit juice.

A Rye Smile: A bitter-sweet concoction of rye whiskey, Cynar, homemade rosemary-brown sugar syrup and grapefruit.

The Lincoln: Honoring the 14th president (and the Steven Spielberg film) with smoked whiskey, maple and Peychaud's Bitters.

Dallas Drinks: The Julie: bourbon, ginger liqueur, sweet vermouth, bacon-peppercorn bitters.

Dallas Drinks: The Jock: bourbon, Benedictine liqueur, sweet vermouth, smoky Islay Scotch, Angostura bitters.

Related Stories

Spicy Aztec Hot Chocolate with Mezcal

Death & Co: Modern Classic Cocktails (book and recipes)

A Tale of Two Manhattans

Testing the Arctic Chill Muddler (with Peary Christmas and Winter Mojito cocktails)

Family Therapy cocktail

Paper Plane cocktail

Vanilla Margarita