Monday, December 29, 2008

Choconegro Delicioso

How come it doesn't surprise me that the only way to get me blogging again is to put me in my kitchen coming up with new cocktail recipes? The creative juices are flowing and while I still have some more fun ideas to come up with, my first attempt for the TuttiFoodie and Scharffen Berger recipe contest was a pretty good one if I may say so myself. I was in "Mexico" mode, so 4 Copas Organic Tequila was my libation of choice (stay tuned for the ones I'm working on with Square One Organic Vodka. They are still infusing!) and I had to find a way to use some of the fantastic dark chocolates from Scharffen Berger. So I submitted the Choconegro Delicioso. The inspiration came from 3 hot coffee drinks that I like from different eras - Cafe de Olla (mexican coffee steeped with spices), Irish Coffee, and the now ubiquitous Starbucks Caramel Mocha, which I have indulged in only a few times but found to be very comforting on a rainy day. This version is served cold, in a tall narrow tube glass or champagne flute. Not so sweet that it tastes like dessert, but sweet enough to maybe play a dual role as an iced coffee and a sweet treat!

The "secret ingredient" for this recipe that adds an extra "yum" factor, is whole coriander seeds infused into both the coffee-chocolate liquid and the caramel whipped cream.

Recipe
6 tbsp ground coffee, medium roast and preferably Mexican/Latin American origin
5 c. water
1 large stick of Mexican canela (cinnamon) or 2 small sticks
¼ tsp. anise seed
2 oz. Scharffen Berger Semi-Sweet 62% dark chocolate plus extra for garnish
2 tbsp. coriander seeds
6 tbsp. piloncillo (Mexican brown sugar)*
1 ½ c. heavy whipping cream
10 oz. 4 Copas Organic Reposado tequila or other reposado tequila (1 oz. per cocktail)

Coffee
In a standard drip coffee maker, put cinnamon stick, 1 tbsp. of the coriander, anise seed, 2 oz. chocolate and 3 tbsp. of the piloncillo into the bottom of the coffee pot. Make coffee using 6 tbsp. of ground coffee and 4 cups of water (reserving extra 1 c. of water for other use). Let coffee remain on heating unit for 30 minutes to infuse the spices into the coffee. After coffee has infused for 30 minutes, using a very fine mesh strainer, strain coffee-chocolate liquid into a medium bowl. Cool to room temperate.

Cream
While coffee is infusing, prepare Coriander-Caramel whipped cream. Put 1 c. water and 1 tbsp. of coriander seeds into small saucepan. Boil on high until liquid is reduced to ¼ cup. Add 3 tbsp piloncillo and cook for two more minutes until sugar is completely dissolved. Remove from heat and using a fine mesh strainer, strain liquid into small bowl. Discard coriander seeds. Cool to room temperate. In a medium sized metal bowl, whip whipping cream until it barely forms soft peaks. Add cooled coriander caramel and stir (not whip) until integrated. It should be thick but able to be poured. If not, add some liquid whipping cream to thin it out. Pour into small pitcher.. Refrigerate until use.

Cocktail
To make cocktail, using a 3 piece shaker, add 3 oz. coffee-chocolate-spice mixture and 1 oz. tequila to shaker. Fill with ice. Shake for 10 seconds. Strain into tall tube or flute glass. Using a barspoon or teaspoon, invert the spoon and slowly pour about 1 ½ oz. cream over the back of the spoon so that it slowly layers onto coffee mixture (like an Irish Coffee) without mixing. Using a microplane or fine grater, shave some more Scharffen Berger chocolate onto cream as garnish. Serve immediately.

Recipe makes approximately 10 servings.


*Can be sourced at Latin markets or may substitute with light brown sugar

Sunday, September 07, 2008

Celery Cup #1 - gotta try it!




We were so fortunate to have been invited by reknowned Mixologist and U.S. Slow Food Chair of the Board of Directors, Allen Katz, to be one of the spirits to be showcased at Slow Food Nation 08 in San Francisco over Labor Day Weekend. My only regret is that between making my own heirloom tomato water (from NoCal farm - Smith Family Farm - ) from Red Flame and Golden Brandywine heirlooms, and then shaking our own cocktails during two shifts on Saturday and Sunday, that I didn't get to attend as many of the events myself. But being able to show people what we mean by Slow Food-style cocktails was worth the sore shoulders (from shaking cocktails above my shoulder) the sore palm (from banging loose my mixing glass from the Boston shaker) and sore fingers (from grabbing the muddling stick every 10 seconds!)! For those of you who missed it, check out our cocktail recipes on our website that were used during Slow Food. With our organic rye-based Square One Organic Vodka, we muddled fresh basil and strawberries from County Line Harvest, a member of Marin Organic to make a more sophisticated version of a Strawberry Cooler. And while our Brand Ambassador, H. Joseph Ehrmann, was wowing the crowds with his Celery Cup #1, (photo here) a riff on the classic Pimm's Cup #1, I was busy making an "August Sun" with our Square One Cucumber, heirloom tomato water, muddled basil and sungold cherry tomatoes, Lisbon Lemon Juice from McEvoy Ranch, a touch of organic agave nectar, and of course, a hearty shake! Don't take it from me, just read what some of the other bloggers had to say about these two cocktails: http://malibubetty.blogspot.com/2008/09/slow-food-nation-2008.html and http://www.drinkhacker.com/2008/09/01/event-report-slow-food-nation-2008/.

Hope everyone tries to make it out for Slow Food Nation next year!

Thursday, July 10, 2008

2+ Years in the Making - Square One Cucumber is here!


Boy, this one was a bear . . . From before we even launched our Square One Organic Rye Vodka back in April 2006, we knew our second product would be a delicious organic cucumber flavored vodka. Except the imagined taste in my mouth of fresh cucumbers and the light "spa-water"-like flavor in summery cocktails was harder to bring to life than any of us ever imagined. But persistence and patience are virtues they say, so while it came out more than a year later than anticipated, we are thrilled that Square One Cucumber is now available in many states across the U.S. Visit out website for all kinds of great cocktail recipes to make with Cucumber, but for the pool this summer, stick to our Watermelon Refresher and you will be the new BFF in your neighborhood. Feel free to send us your recipes too as we love getting new ideas and posting them on our site!