In SherryA Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes (Ten Speed Press, October 14-2014), Talia Baiocchi declares her love for the real sherry not the cheap knock offs.
Travel to Spain with her and (re) discover an authentic drink rooted in tradition.
Here's a taste you can toast with this cocktail excerpted from 'Sherry'.
New York City bartender Sam Ross’s Penicillin—a mix of scotch, lemon, honey, and ginger—became one of the few drinks to quickly establish itself within the tiny category of “modern classics.” It’s a drink I return to often and one I am always pleased to meet on a cocktail list. The Penicillin’s foolproof combination of smoky, spicy, sweet, and sour has sparked a whole category of riffs, including this one. I used the same flavor blueprint and subbed in mezcal, amontillado, lime, and agave to give it a muggier, bass-toned Latino updo. What the drink illustrates well is the strong relationship between sherry and spirits like mezcal or scotch, which tend to have an iodine and salt component that is echoed in both fino and amontillado.
1 (.-inch-thick) slice fresh ginger, peeled . ounce agave nectar . ounce lime juice 2 ounces amontillado 1 ounce Del Maguey Vida mezcal Garnish: nutmeg, lime wheel
Add the ginger to a mixing glass with the agave and lime juice and muddle.
Add the sherry and mezcal, and fill with ice. Shake, and finely strain over a large cube of ice into a rocks glass.
Grate nutmeg over the top and garnish with the lime wheel.
Chef Bottura also makes stops at chi Spacca in Los Angeles on October 7, Cuoco Restaurant in Seattle on October 8 (details via Book Larder), Tosca Cafe in San Francisco on October 9 (tickets via Brown Paper Tickets), Balena Restaurant in Chicago on October 15, and last a cooking demonstration and wine pairing ($80) at Whole Foods Lamar in Austin on October 16, followed by (free) book signing at Noon on October 17 at same Whole Foods...
10 Do's and Don'ts return with 10 Do's and Don'ts of New Orleans by Chef Alex Harrell of Sylvain in New Orleans. He spent childhood summers on the Gulf Coast learning how to cook seafood with his family . He's been at Sylvain since opening day in 2010.
- Spend a Sunday night in the courtyard at Bacchanal with wine and music. Bacchanal has mostly gypsy jazz from a varied line up on Sundays, favorites: the Courtyard Kings.
- Take a walk down Magazine street and explore all of the independent shops and restaurants.
- Beat the New Orleans heat with a stop at Hanson’s Sno-Bliz. My favorite is Satsuma with condensed milk.
- Spend a part of Tuesday or Saturday morning at the Crescent City Farmer’s Market checking out what is fresh and local. You get the best buys when produce is in mid-season and farmers have a lot of it. I love all of our local producers because of their passion for what they do. Some of these farmers and producers include Accardo’s Gourmet produce for heirloom tomatoes and peppers, Bellegarde Bakery for ciabatta and country breads, Cajun Grain for their brown jasmine rice and rice products, and our local dairies Ryal’s and Progress Milk Barn.
- Come to New Orleans at least once for Jazzfest, it’s an amazing time of the year in the city.
- After a night of music, get your strength back with tacos from food truck Taceaux Loceaux. My personal favorite is "Messin with Texas".
- As any New Orleanian will tell you, don’t waste your time on Bourbon Street. There are too many great neighborhoods in the city to explore.
- Don't think that you can come to New Orleans and not explore the city’s cocktail culture. French 75 bar, anything that Chris Hannah is pouring including their namesake cocktail and Ellipses and Dash, Sylvain for Sazerac and cocktails using the house made cola, Cure favorite is Mexican Bus Ride, but really anything they suggest based on your preferences., also Sobou with Barrel aged cocktails, and the Big Chief, these are all great places to do your research.
- Forget about tourist bus tours. Take in history of the city on foot, there are a number of great walking tours and museums that will offer information on the city’s past.
- Let's not forget City Park. With New Orleans Museum of Art and its Sculpture Garden, walking trails, and sporting opportunities there is plenty to do and see.
(* Photos of Martinique Bar and Three Muses from their websites, all others from their respective Facebook pages)
This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with the same IPA- It's best served in soft tacos or tortillas with some chopped avocado on top. The fish recipe is per person with the filet being wrapped in individual foil parcels.
For the IPA and Pineapple Salsa:
¼ of a fresh pineapple, chopped into small pieces 1 green chili pepper, deseeded and finely chopped Juice of 1 lime 1 tsp granulated sugar 1 tsp salt A handful of cilantro (coriander) leaves, finely chopped 2 tbsp (30ml) IPA
For the Steamed Fish
1 fillet white fish (such as cod or haddock) Juice of ½ an orange, plus 1 thick slice of orange 2 garlic cloves ½ fresh chili pepper, deseeded and finely chopped 1 in (2cm) piece of fresh ginger, chopped into matchsticks 1 star anise A few cilantro (coriander) leaves 1 tsp clear honey 1 tsp soy sauce 2 tbsp (30ml) IPA
1 The salsa is best made an hour or two before you eat. To make the salsa, mix all the ingredients together apart from the beer and then leave in the refrigerator until you are ready to serve. Add the beer to the salsa just before serving—this ensures that you get the maximum amount of beer flavor and fragrance.
2 To steam the fish, preheat the oven to 400°F/200°C/Gas 6. Put all the steamed-fish ingredients on top of a piece of aluminum foil and wrap them up until you have a neat parcel. (I recommend doublewrapping for this: simply take two sheets of foil and fold up the edges to create a parcel.) Place the parcel on a baking tray and cook for 25–30 minutes. Remove the fish from the parcel when you’re ready to serve.
3 To serve, I like to put the fish in some soft tacos, spoon over the salsa, and then add some chopped avocado. It’s great with a glass of IPA.
(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)