terroir

Pins & Needles

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Here’s to the end of these damn holidays and to the bright beginning of a new year.

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I love the holidays. Especially new year’s. I have a questionable amount of red and green pants to prove it but in all honesty, I’m just happy that its over. I got real fat just grazing on chocolate, cookies & random seasonal beer this past month and no matter how much I heard that fucking Michael Bublé Christmas album, things just felt a bit off. So here’s to this new year and all the awesome things it may bring to you (but really, to me).

You may or may not know this but our petite Christmas tree, like way-too-many things in our life, had a name: Christopher. And I got the idea for this cocktail while picking it (him?) out with my equally petite wife in a sea of pine needles and sap. He (it?) was crooked-as-shit and had a horrible color but damn it if it wasn’t the best friend $23 (AMERICAN!) can buy, and not a day goes by that I dont…hmmm….that I dont…I miss that little rascal so much. Sorry. I got emotional there and it got ugly. Not as ugly as watching Jennifer Lawrence cry but very similar.

The idea here was to make something tiki-ish, for the cold-ass weather with spirits that reminded me of “being left for dead in a prickly pine forrest in the dead of winter”. Warm thoughts indeed. The pineapple gomme made sense to me as those edible grenades are just as prickly but finding the balance took a few tries. In fact it took me so long to get it right that it’s now mid-January -__-  fml.

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  • St. George Terroir Gin
  • Braulio
  • Zirbenz
  • Pineapple gomme
  • Lime juice

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I don’t make tall drinks like these often but anytime I get to whip out some straws and fancy ice cubes (which I am working on getting perfectly clear), it’s always a fun time. I wanted to garnish these with a little branch of a pine tree but I read somewhere that can be toxic? So yeah, garnishing with poison would be a bad call.

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This is one of those cocktails that you REALLY smell while you’re making it.  In the best of ways; Braulio has a great pine smell to it that is reinforced by the Zirbenz without losing any of its inviting aroma and without it smelling like you just wrestled a christmas tree. Though that.would.be.awesome.

2 oz St. George Terroir gin
1 oz Braulio amaro
1/2 oz Zirbenz stone pine liqueur
3/4 oz Small Hand Foods pineapple gomme
1/2 oz fresh lime juice

Add all ingredients in your shaker, but trying to look real cool when you do it.
Add ice and shake hard and fast.
Take a collins glass and top up with cubed ice.
Strain into the glass, garnishing with a lime wheel, rosemary sprig & straw.

[ Enjoy ]

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Braulio [ 'amaro alpino', not the artist ] is the star here but it can be subbed for Fernet Branca if needed, as it has similar qualities to it and should be easier to find (I had to travel to NY to get it). But for those amaro lovers that perhaps don't care much for the minty-ness of Fernet, then Braulio may be a great alternative.

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Fox In The Garden

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This drink will wake you up. Between the St. George Terroir gin which is pretty unique, to the brightness of the beet juice &  the bitter delight that is Cynar, it has a decidedly earthy profile that’s a welcomed departure from a sea of Manhattan-like variations of the season.

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I really have to get my shit together with posting more often. I’ve had this post ready for well over a month and just now decided to show up fashionably late to the party. If you think this is bad, try making dinner plans with me at an Olive Garden. Hope you like sitting alone, feverishly refreshing instagram and facebook while the waiter refills your water for the 9th time…cause I ain’t even half way done with my hair. Promise I’ll get better. #pinkypromise

Lately I’ve been obsessing over glassware and how apparently they haven’t invented the right sand that would produce the exquisite glass vessel I require for my cocktails. I mean, it’s not like I’m using red solo cups and empty PBR cans for my photo shoots but in a perfect world, I wouldn’t have to repeat glassware. In this same perfect world I would be best friends with Justin Timberlake and he’d show me the full dance routine to ‘bye, bye, bye’ and I’d show him how to ruin every shirt he owns with buffalo sauce. But I digress. Sometimes I’m not entirely sure what type of glass works best for a drink. Some are easy but when you’re designing cocktails, the lines become blurred. Especially when factoring in a garnish, the use of ice, the amount of liquid, etc.

This cocktail came together rather quickly. I had the base for it with the beets, lemon & mint back when I wasn’t drinking booze and being all whole30. But then I got a bottle of St. George Terroir gin, which is a super-distinct and flavorful gin, it was pretty easy after that. I’m sure there are other beet cocktails out there but one that I enjoyed a lot was one by Suzanne Miller called the ‘Beet Box’ which used genever and needless to say, has the raddest name for a beet-centric craft cocktail.

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Gin
Cynar
bitters
Beet rock syrup
Beets
Lemon juice
mint

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I got the idea for this cocktail (oddly enough) during a time in which I wasn’t drinking alcohol. I was going through some weird times; Times of sugar deprivation and being oddly into Miley Cyrus’ music. Yeah, odd times indeed. But out of that I discovered how good fresh beet juice tastes (and looks) in drinks.

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The hardest part about making this is would be to press the beet juice. I’m lucky enough to have a pretty rad juicer but it happens to be a pain in the ass to wash, so I guess it balances itself out in the end?

1 1/2 oz St. George Terroir Gin
1/2 oz Cynar
2 dashes (~16 drops) of Brooklyn Hemispherical Rhubarb Bitters
1 1/2 oz beet juice
1/2 oz fresh lemon juice
1/2 oz beet rock syrup*
2 small sprigs of mint

Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
Add the rest of the ingredients, followed by some nice pieces of ice and shake.
It’s almost a shame that the color of the beet juice is subdued with the Cynar and the syrup but its a necessary evil. The clearer the spirits you add to it, the prettier it’ll look (FYI).
Double strain into a chilled coupe and garnish with a tiny sprig of mint.

[ Enjoy ]

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Once you’ve peeled, washed and juiced the beets, you’ll have this gorgeous colored goodness in a glass. You may want to sample it first since the taste can vary slightly but it should be sweet, a bit tart and full of  flavor.

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