A Pink Affair

Yesterday, I realized that I'd forgotten to eat the strawberries I bought on sale at Central Market. 

Whoops. 

In an effort to save them in a creative way--i.e. drink them--I decided to make strawberry margaritas. I wanted to do something a little different (translation: I'm out of Grand Marnier).

I just made something up, and the drink was so simple and so tasty, I had two. Okay, three.

I named my drink a "Pink Lady Baby" in honor of the Cardinal babies that are flying around my house this spring, but it's so simple, I'm sure it exists out there somewhere under a different name.

The Pink Lady Baby

1.5 oz Silver Tequila (I used El Berrinche because that's what I had)

.5 oz St. Germain Elderflower liquor

1 oz simple syrup

1 oz Stirrings Grenadine

Juice of 1 good lime

However many pieces of strawberry you have lying around

I muddled the tequila, St. Germain, and strawberries, added the other ingredients, shook and poured straight into a collins with a salted rim.

Yum, yum, yum! Easy, refreshing, and perfect for spring. 

¡Salud!

Maybe that last shot was a mistake...

What I really needed today was a Corpse Reviver. But we're out of Lillet Blanc.

The next best thing, and my favorite remedy for the next-day-shaky-stomach that comes with too much tequila, is the Michelada.

Every restaurant does them differently, if they do them at all, so if you order one at ten different places, you're bound to get ten completely different drinks.

For example, at El Chile, Micheladas come with draft Dos Equis with a sweet and spicy chile salt. At Trudy's you'll get the bottled beer of your choice with a side of lime juice and a side of bloody mary mix to pour in your glass--no ice. At Vivo, along with your choice of bottled beer, you get a kosher salt-rimmed pint, chock full of ice, with lime, Clamato, celery salt, Worcestershire, Tabasco, and black pepper already in the glass. 

And at the grocery store you get this eerie concoction of Budweiser, Clamato, and lime... *shudder*

And to make things even worse, most Michelada enthusiasts have completely opposite ideas of how to define them. So how are you supposed to know how to order them?

A Michelada is a lot like any other drink--in that everyone thinks they know the way it should be made. But in all actuality, you can make it however you want--and therein lies the beauty of it. It's personal, it's therapeutic, and it will cure whatever ails you.

So, today, this is what I want in my Michelada. 

I want the spice to hit the bottom of my belly with a soothing slap, dissolving all remnants of the previous nights debauchery. It should be savory, smoky, and above all else--ice ice cold. I want salt, salt, and more salt, and lots and lots of Tabasco.

The Players:

Tabasco, Lea & Perrins, celery salt, freshly ground black pepper, and one good juicy lime.

Because I don't like ice in mine, I always make sure my glass and my beer are very, very cold.

I use good ol' kosher salt on the rim, but I've tried it with smoked sea salt before and it was amazing. 

Juice a whole lime in the glass and add the other four ingredients to taste. Then pour the beer of your choice in slowly and enjoy!

What's the best part about this recipe? It's actually even better with a freezing cold Topo Chico--for those days when you can't have a beer. And it's still just as effective and yummy.

How do you make your Micheladas?

The bartender goes to the bar

The title of my blog denotes a mixture of tequila with food, but I'm a little sad to have one of my first food blogs be so negative. But this has been on my mind for a week, and I think it really needs to be said.

A week ago, Lance and I went on a bit of a bar hop--for research purposes, of course. I'm trying to pitch an article about salsa and Austin, so I've been pooling as much research as possible. We tried four downtown restaurants suggested to us, and... it was underwhelming. 

Now, we work on the weekends, like a lot of bartenders do. Our work week is Wednesday through Saturday, so Sunday, Monday, and Tuesday have always been our weekend days. I think a lot of service industry people would agree that there are more service industry people going out for dinner on those slower days than on the busier weekend nights. So why did all our bartenders treat us so weirdly?

We only received appalling service at one bar. We received mediocre annoying service at two. The fourth place we visited actually had wonderful staff, but their food and drinks were so disappointing we couldn't bring ourselves to stay.

The purpose of this blog is not the bash these restaurants. If I wanted to bitch and moan about some bartender that ignored me or really gross drinks, I'd post on yelp. But I don't think that's constructive. What I do think is constructive is a conversation about manners and respect, and I think a lot of service industry people have lost their grip those two things.

Bartenders, I understand your job. I feel your frustrations. When I sit at your bar, you don't know me, but I am respectful of you and your space. I smile, I say thank you, I wait patiently without waving you down, I don't talk on my phone when you're trying to take my order, and I never never special order. Because I take the time to do these small things, I have a few small requests for you:

Please don't assume that I don't know anything about tequila, or scotch, or whatever you're trying to sell me. You are welcome to ask questions to get a feel for my level of knowledge, but for the most part I know more about tequila than any of you, because I literally wrote a book on it. I find it insulting when waiters or bartenders explain to me how tequila is made--especially when they get something wrong. The odds you will end up looking like a fool are much higher than the odds you will look smart.

Please don't assume that we are going to eat at your bar, but also please don't assume that we aren't. Ask if we'd like food menus and go from there. 

Yes, I am a woman. Please don't assume that whatever you think "the ladies like" will be something that I would enjoy. If you insist on thinking that all women like the same drinks, then please don't say it out loud. Ever.

While I do understand that many bartenders drink while they work, especially near the end of the night, please make sure that your bar guests are taken care of before you throw back a shot with the wasted ladies at the end of the bar. Especially when the bar is slow. If you have time to take that shot, you had time to pour us the shot we'd been trying to order for five minutes. While you having a good time doesn't bother me, this makes you look like a twat. So quit it. I'm embarrassed for you.

My boyfriend smokes cigarettes during his shift, too. But he always asks his bar guests if they'll be okay while he steps out for a moment, or he asks someone to keep an eye on the bar. You're not getting paid to smoke. And for the love of God, grab a mint.

Some tequila bars have started serving a wide variety of "backs" with tequila shots. If you do have a variety, don't assume that we'd like one--especially when we order them "naked." And when we don't take part in your weird addition, don't explain to us after the fact that we should have followed the shot with your bland tomato juice. We get it. We don't like it.

Also, if you're having a fight with the other bartender, don't take it out on us. We didn't need menus to be thrown at us, nor did we need to see our basket of chips spin around 360 degrees as you tossed it on the bar in front of us. Kiss and make up or GET OVER IT.

I know that there are bartenders out there that don't do these things, so this is for the other half. Please, bartenders, please. We're happy to be at your bar. Don't make us feel like you aren't happy we're there.

The Bluebonnet Margarita

Driving back home from Dallas last week, I noticed a peppering of wildflowers along parts of the highway, and each little patch managed to lighten my mood just a little bit more. 

Each time I saw Bluebonnets, though, I was elated. I've loved Bluebonnets since I was a kid--they always seemed so special to me--and if you were lucky enough to have them growing in your yard? Oh, I'm still jealous of those neighbors. (In fact, we just planted some seeds outside our house, so I can enjoy them from our porch, and perhaps lighten some other person's day.)

In honor of Spring and my favorite flower, I decided to make up a drink yesterday at work--with a bit of cheek mind you.

Trying to be funny, I mixed Blueberries with Scotch Bonnet peppers (get it?) in a margarita. If you've ever bitten into a Habanero pepper (a Scotch Bonnet) or rubbed your eyes after cutting one, you understand my concerns for this drink; but my fear of destroying everyone's palates subsided with my first taste (and the second... and third).

What a surprise! It was delightfully sweet upon first sip, with a light punch of spice at the end that didn't linger at all. The blueberries came through subtly, but not overwhelmingly, and I could taste every ingredient equally.

Here's what I did: 

I muddled about 10 blueberries (depending on their size) and a sliver of Habanero (Scotch Bonnet) pepper without seeds with Gran Centenario's Rosangel Hibiscus Tequila and Cointreau. 

I made this drink a couple of times with different liquors--also Dripping Springs Vodka, Herradura Silver Tequila, and Cazadores Reposado Tequila. I decided on the Rosangel, because of it's complexity and sweetness, which I think responded really well to the blueberries and held up strongly to the Habaneros. I like the taste of the liquor to balance with the ingredients in my drinks, not be covered up by them.

After muddling, I added ice and about an ounce each of fresh squeezed lime and simple syrup, and then I shook the crap out of it and strained it into a chilled martini glass rimmed with Hawaiian Black Sea Salt.

The resulting drink is a deep purple fiesta in your mouth. Enjoy.

A NOTE for anyone who has never worked with Habeneros before:

Hold the pepper with a bevnap, or wear a glove when cutting. The pepper's oils can burn sensitive skin, but for most people it will just end up in your eyes or rubbed on your face--and it HURTS!!!

The Bluebonnet:

1.25 oz Gran Centenario Rosangel

.5 oz Cointreau

~10 small Blueberries (adjust for size)

1 tiny sliver of Habanero pepper, seeds removed

- I would say 1"-1.5" long, about a 1/8" thick (but you don't need to be exact)

(muddle above ingredients)

1 oz fresh squeezed lime

1 oz simple syrup

Shake over ice, strain and serve in a martini glass rimmed with Black Hawaiian Sea Salt

Garnish with a lime stabbed with a skewer of blueberries

Salud.

Again, apologies for the photograph--I'm buying another digital camera this weekend!

 

Alderwood Smoked Sea Salt

I am totally in love.

When it's cold outside, my friend Amaryllis often sits by the fire on the patio at Moonshine Bar and Grill when she's finished with work. Later, when she comes to my restaurant to pick up her boyfriend, I give her a big hug and refuse to let go because--as I tell her every time--"You smell like camping!"

Like the smoke is blowing in your face, the only sound the cracking of embers and the spewing forth of sparks, your marshmallow on an unwrapped metal hanger bubbling and browning. 

I am enamored with that smell and the nostalgia that comes along with it. 

And that is what this Alderwood Smoked Sea Salt smells like. Just having it in the restaurant made the room smell like campfire. 

We made several cocktails last night using this salt on the rim--and oh--my--God. It's an overwhelming taste, smell, experience, whatever you want to call it. We're still tweaking recipes, but here is one that seemed to be a crowd pleaser: (You might go light on the sweet stuff and then adjust to your taste.)

La Fogata:

1 oz Del Maguey Single Village mezcal

1 oz Rosangel Tequila (or regular Centenario reposado--but I like it with the Rosangel)

.25 oz (or less) liquor 43

dash orange bitters

lime juice and simple syrup

*the tiniest--and I mean tiny!--splash of pineapple juice

Shake very well, serve on ice with smoked salt rim

Works best in a glass you can get your nose inside

This drink went perfectly with the dismal weather we've been having the past few days.

¡Salud!

ps: Apologies for the low-quality photograph--my digital camera is M.I.A. I'll update it later.

The World's First Hibiscus-Infused Tequila

I had a chance to taste Gran Centenario's Rosangel Tequila--the world's only hibiscus-infused tequila--last night at Vivo. 

And I have to admit--I liked it. 

I'm surprised that the world has waited so long to use hibiscus in a tequila, because its been in margaritas for a while (normally by way of the dried flowers, or jamaica); however, I'm glad it was Gran Centenario. Their tequila is complex enough to hold up to the sweetness.

To make Rosangel, Gran Centenario lets their reposado tequila rest for an extra two months in barrels used for port. They then infuse the resulting sweet mellow tequila with what they call "hand-picked" hibiscus flowers--which gives the tequila its pink tint.

For anyone who has tried Gran Centenario before, you'll be happy to note that Rosangel retains Centenario's signature I-just-bit-into-an-old-boot-strap notes of oak and char, while intermingling with them a sweetness and hint of bitter reminiscent of a nice glass of port.

Honestly, I tasted the port before the hibiscus, but the flavor is there. I can definitely see a bright future for this spirit, and I'm delighted to see what kinds of recipes emerge--and I know they will soon.

For now, Vivo Cocina Texicana--at 2015 Manor Rd.--is the only restaurant that carries Rosangel in Austin, and the bartenders are pumping out ideas for original drink recipes that reflect the tone and style of the joint--so you know they'll be sexy.

Take a trip to Vivo's bar and ask your bartendress for a taste--I'm sure she'll oblige.

Cheers.

La Condesa Pt. 1 - The Restaurant Bar

I was apprehensive.

Perhaps I wanted La Condesa to be bad. I wanted the drinks to be boring or made with half-assed ingredients. I wanted to food to be uninspired, the chips and salsa bland. Why? I don't know--jealousy? 

For me, surprisingly, they actually got most things--almost everything--right.

I am not a food critic, nor do I pretend to be a connoisseur of anything, but I do know drinks, and I do know salsa. So I feel I have a few thoughts on this new modern restaurant that some of you might want to read.

Don't be completely stunned by the poppy turquoise decor, the funky lighting, or the dusty xeriscaping outside; make your way quickly to...

THE BAR

There are two bars at La Condesa, a restaurant bar and then the upstairs bar called "Malverde"--named for the Mexican patron saint of drug dealers (!). Upstairs wasn't open yet when we went, but the downstairs bar and its lighthearted bartenders left me completely content.

Some interesting tidbits (good or bad, it's up to you):

- For shots of mezcal, the bar blends mezcal worms with salt to put around the rim. Too weird for you? Shame on you. Give it a try.

- They use pasteurized egg whites in their drinks. By the time I realized this, the bar looked a little busy for me to bug them about it; I want to know why. Perhaps when they get busier and the fear of waste dissolves they will moved to regular ol' egg whites? I hope so, because my Pisco Sour was, well... without.

- Their house margarita is made with a liquor made from Damiana--a plant used as a female aphrodisiac in Mexico, Central and South America. Of course Lance ordered one for me. I still liked my El Cubico better (see below).

Our bartender was really exited to be there and equally so that we were there, too. He was completely willing to answer any of our questions about the restaurant as well as questions about the drinks and the food. I didn't have the time--or the tolerance?--to try every single drink, but here are the ones I did taste. 

The Alma Blanca--Had muddled corn, habeñero infused Chinaco blanco tequila, ginger, aloe vera, lemongrass, pineapple, and a hibiscus infused salt rim. Overwhelmed yet? Don't worry, the taste is simple yet complex. The drink is sweet and smooth. While not my favorite drink of the night, it was definitely at the top. 

El Cubico--Tobacco infused Hornitos, Navan, lemon, grilled pineapple juice, volcanic-saffron-infused salt, and a light mist of mezcal on top--served in  a snifter. This drink was phenomenal. Put your nose down in the snifter and you'll feel like you're smoking a cigar. But the flavor was otherworldly. Sweet, yet sharp--just wonderful. We had the bartender make it with mezcal instead of the tobacco infused tequila just to see the difference; what resulted was a much better drink by our standards; however, if mezcal isn't your bag, go for the original. I have no complaints.

The Passion Fruit & Spiced Mango Margarita--Tres Generaciones Reposado, ginger, passion fruit, spiced mango, lemon, and pasilla-pepper-spiced salt rim. Very tart, tasty, but just not that interesting. Perhaps this was one of their ways of catering to a more fearful diner--one who shies away from worms and tobacco in their drinks?

El Guillermo--fig infused Jim Beam Black, Navan, orange bitters, grilled grapefruit juice. This was really, really nice. I wasn't sure about the grapefruit, but the grilling really tamed it nicely.

Watermelon-Elderflower Martini--Tito's, St. Germain, aloe vera, lemongrass, citrus & watermelon juice. What a disappointment! I don't know if they forgot my St. Germain, but I couldn't taste it at all. I suppose I shouldn't be drinking watermelon in February, anyway, but still. I was so looking forward to this drink, and it fell very short. Hopefully they'll use St. Germain in another recipe later. I'll most definitely try it again when watermelon is in season.

Kiwi-Thyme Caipirinha--Thyme infused Leblon, kiwi, lime, sugar cane syrup, and soda. The thyme was lovely--there was an whole new level to the drink--and the presentation was beautiful. And I've been wanting a delicious kiwi drink lately. If you like Caipirinhas, I think you'll like this one. 

At this point we paid our extremely expensive bar tab (although expected and well worth it) and made our way to the table--but that is for another blog. 

More to come later.

Adios.