MxMo LXXII: Drink Your Veggies

Hello again!  Long time no see (again).  I'm in the midst of a new bar opening, so I've been quite on the "not around" side of things.  The new bar opening, however, is the perfect excuse to participate in this month's Mixology Monday:  Drink Your Veggies!  As Rowan at Fogged in Lounge described, "Want to get more vegetables but you’re always eating on the run? Maybe you hate vegetables but feel you should get more of them? Well then, how about a vegetable cocktail?" 

This recipe comes straight from the new place: Barrio Tequileria in the Northside area of Cincinnati.  Come in and let me and my (really incredibly awesome) bartenders feed you tequila and tacos and sangrita!  Okay...end advertising *grins*

Sangrita is a traditional sipper alongside tequila.  I think the best ones are a little bit sweet, a little bit savory, and a little bit spicy.  I've found some sources that say "traditional" sangrita doesn't use tomato juice, but I've also read about bars in Mexico that do use tomato juice in theirs, so...I just followed my own instincts for this recipe.  I know that tomatoes and peppers are really officially fruits, but we do typically consider them vegetables, so...details details, right?

Sampling sangritas before our opening; el Arco Blanco tequila featured

Barrio Tequileria's Housemade Sangrita

1/4 cup Cilantro

1 cup Tomato juice

1/4 cup Orange juice

1/4 cup Lime juice

2 T Pomegranate grenadine

2 T Goya Chipotle Salsita

1/4 tsp Powdered ancho

1/4 tsp Kosher salt

1 Serrano pepper, sliced (including seeds)

Personally, I put the cilantro in first, then add the tomato juice and muddle the cilantro a little bit.  I add the pepper last, and let it infuse for about five minutes (just for a little extra heat--I like my sangrita a touch on the spicy side) before I strain everything out.  Pour a shot of the sangrita and a shot of blanco tequila, and enjoy!

I use fresh juices and a standard recipe for my grenadine (1:1 POM juice and sugar).  I like to think I did a pretty decent job with it, and just the other day a lady from Mexico complimented me on how authentic my sangrita was, and asked where I got the recipe, so...hooray :-D      

La boda perfecta

I've always liked the idea of dessert drinks, but I've always felt that the typical vodka "chocolate martini" was too easy.  This isn't the first time I've tried to expand on the formula (see: Lady Godiva's Stand).  I've also always liked the idea of showpieces and talking points.  For ages I've wanted to do a cocktail with really high-end ingredients, and I was thrilled to finally have the chance with the new bar I'm managing for.  The new bar is tequila-centric, so I'm learning quite a lot of new things, and loving the chance to expand my knowledge base.  

The inspirations behind this cocktail were multiple.  First, the 70th anniversary expression from Don Julio has some really nice notes of chocolate in it; second, Anejo tequilas are often compared to aged brandies and Cognacs:  all are wonderful for after-dinner sipping and tend to have some similar flavor profiles.  The price tag on this cocktail is more than double my other listings on our menu, but with about $200 worth of bottles of liquor used in the cocktail it's quite a wonderful opportunity to try something new.  I hear so many people talk about what a crime it is to use really fine ingredients to mix with others in cocktails, but I feel just the opposite:  truly wonderful ingredients can create an absolutely transcendental cocktail experience...and that's something I tried to convey with this one.

 

La boda perfecta

 
 Glass:  Brandy snifter

Method: Shake and Strain

Garnish:  Mexican chocolate and cinnamon

Build:

1.25 oz Don Julio 70 Anejo Claro

.75 oz Grand Marnier Cuvee du Centenaire

.5 oz Godiva dark chocolate liqueur
1 generous dash Bitter Truth's Xocolatl Mole bitters
.25 oz Rich simple syrup
2 oz Heavy cream 

Shake all ingredients well with ice and strain into a brandy snifter. 

Garnish with a light grating of Mexican chocolate and cinnamon.