5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's a New Year. Maybe you're giving up booze - maybe you're not.
If the latter is your tippling decision and you're sticking to it, at least shake last year's repertoire up with Woodfire Grill Bar Manager Blake Morley.
Five Ways to Break Out of Your Cocktail Comfort Zone: Blake Morley
With the re-emergence of the American cocktail culture, rye once again has begun to whet the palates of many 'reformed' cocktailers. The spicy and minty notes of a good rye whiskey make even the most basic of cocktails something new and interesting."
2. Because “this ain’t your granddaddy’s gin”
3. In a word, well, two words, egg white
The sole purpose of adding the egg white or the yolk, in some cases both, is to add texture and volume to a cocktail. Think of it in pastry terms: remember the delight and enjoyment of that lighter-than-air meringue on top of your favorite pie? The result is the same in a cocktail.
An egg white, when properly shaken, acts as a binder melding the flavors of the cocktail and helping them coat your palate while adding a light airy note to the weight. Want to have some real fun at your next party? Add an egg white to a cocktail that doesn’t call for it. That’s right, a Negroni."
4. Forget tequila; hello mezcal
The smokey sweetness, as well as an impressive smoothness from a high-quality craft mezcal, will shake off any bad college memory and open the door to a wide array of cocktail possibilities that would otherwise be shut with tequila.
Something different? How about something I affectionately refer to as a 'Mexican Jewel': 3 parts mezcal, 1 part sweet vermouth, 1 part green Chartreuse, few dashes of orange bitters - throw in an egg white, why not? Remember, it’s about stepping outside of your cocktail comfort zone."
5. Because Jeffrey Morganthaler says so
What I found on his blog was a whole world of wonderment about what was emerging. I suddenly found myself freed from the monotony of the neon colored 'Sex & the City' martini.
From Morganthaler’s blog, I began to spread out to the other pioneers, barmen like David Wondrich, Ted Haigh, the immortal Dale DeGroff and Derek Brown in D.C to name a few. Thus, began my metaphysical bar transformation - I, in essence, began to step outside my own cocktail comfort zone."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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