I adore our friend Maggie, and one of the things I adore is that she always seems to find new and exciting foodie items.  Recently she reached out to us and was wondering if we would be interested in playing with some Morris Kitchen Syrups.  I had been dying to try out their syrups in our cocktail creations, and could not wait to try the Preserved Meyer Lemon Syrup.

The package arrived, just as I had imagined it;  wholesome and beautiful.  I have a thing for simple, clean, and interesting packaging, and Morris Kitchen drew me in.  Sometimes you can tell by the cover, how wonderful it will be.  I slowly opened the cap, waiting for the perfume to grab me;  it didn’t disppoint.  Immediately, I could smell the Meyer lemons with a hint of the sea.  Then I poured a small drop onto my finger tip, and slowly swirled it into my mouth, letting every last drop linger for a couple seconds.  It was perfect;  sweet, salty and tart.

That first drop had me, and rum, gin, vodka, tequila;  all sorts of cocktail combinations started to whirl through my mind, but the one that kept coming back was Mezcal. The thought was so intense that I could almost taste it, even before making it;  smokey, sultry and salty.  Like the end of the day, laying in the sand on an exotic beach.

Recipe:  Preserved Meyer Lemon Cocktail 

Eat Boutique sells Morris Kitchen syrups in their amazing cocktail gift box – a wonderful gift, but you will want one for yourself!  As well you can head over to Morris Kitchen to find out how to purchase their syrups;  they have three flavors, Ginger, Apple Cider and Preserved Meyer Lemon.  They are also great to cook with.

** reminder:  if you love to keep updated on fun cocktail venues as well as recipes, we partnered with Liquor.com and you can sign up for their newsletter on Chez Us – off to your right, you will see the widget.  Their newsletter is full of full cocktail related news.

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I have been trying to write a post for the past couple days.  One that would reflect on 2011 and wrap it up tightly;  something special to share with each of you.  The words are on the tip of my tongue, but I cannot seem to get them on paper so to speak.  I think I need to continue reflexing these last few hours; absorb the rest of the minutes and then breath.

In the meantime, I am going to share the last post of 2011 with you all.  Something slightly sweet, and slightly tangy.  Festive and bubbly.  Worth making and toasting a new year with the ones you love.

We spent most of this month drinking bottles of champagne.  Oh MY, does that make it sound as if we have a problem?  We were playing around (i.e.. developing recipes) with assorted alcohol and champagne for a champagne cocktail series that Maggie is hosting this week and decided to make a few extras to share with you.  All the champagne cocktails were favorites but this one we really took a liking too.

Aperol – are you familiar with it?  If not, here is a little history on a favorite around our house.  Aperol is an Italian aperitif that was created in 1919 by the Barbieri brothers in Padova, Italy.  It is known for it’s signature orange color and bittersweet taste.  I love how the tang lingers on the back of my tongue. The recipe for Aperol has not changed since the early days;  it is still made with a select list of ingredients including sweet and bitter oranges and other herbs and roots.  As well it is still a secret recipe!  I love that, in the early days, it was being marketed as a liqueur for folks interested in keeping lean and fit thanks to the low alcohol content.  Today it is a classic aperitif that is enjoyed by many, including us.

We usually enjoy Aperol on ice with a wedge or twist of orange, while cooking dinner or on a hot summer day.  This time we decided to play around with using it in cocktails.  The champagne added a nice sweetness to the bittersweet taste, and the bubbles were just plain fun.  It kind of reminded us of a bubbly Negroni.  I am pretty sure this will be served as a pre-dinner drink at many of our upcoming cocktail parties!

Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man.  ~Benjamin Franklin

We wish each of you a safe New Years Eve and a New Year filled with Joy!

Denise & Lenny

Recipe:  Aperol Champagne Cocktail

• 1 oz aperol
• champagne
• lime swirl, for garnish

In a champagne glass add the aperol.  Top off with champagne.  Garnish with a lime swirl.  Serve. Drink.

© Denise for Chez Us, 2011. | Permalink | 4 comments | Add to del.icio.us
Post tags: Aperol, Apertif, Bittersweet, Champagne, Cocktails, Italian, Negroni, New Years Eve, Orange, Sweet

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A couple months ago, the first pears started to arrive in our market.  I immediately brought some home with intentions of not only enjoying them but too also make a bottle, or in this case, a Mason jar, of Eau de Vie.  If you are not familiar with Eau de Vie, you should become. It is a gentle liqueur that is made from fermented fruit and alcohol;  otherwise, known as a fruit brandy.  This recipe is very simple to make.  You only need ripe pears and some vodka, as well as a little time.  Definitely recommend you taking of advantage of pear season, and whip up a batch of two of this liqueur to enjoy next year.

You may be wondering what you should do with your mason jar full of liberations.  Eau e Vie Poire is lovely to enjoy on its own or to use in cocktails as well as in baking.  It adds a warm kick to whatever you decide to add it too.  As well it would make a lovely gift to share with someone who enjoys unique alcoholic beverages.  I keep thinking I should have made a few extra batches to give as gifts this holiday season;  there is always next year.  In the meantime we wanted to share a holiday cocktail using a little of the Eau de Vie Poire.

The past couple weeks we have been playing around with making new cocktails using bottles of champagne and other assorted alcohols.  One of our favorites has been made with the homemade Eau de Vie Poire as well as some good ole Rye.  The warm, earthiness of the pears compliments the smokey undertones in the rye.  Champagne, well one cannot, have a holiday cocktail without some bubbles.  This recipe really is a lovely cocktail!

We also wanted to share some exciting news which is all about spirits.  We were recently approached by Liquor.com about our thirst quenching recipes, and we have decided to start a partnership with them.  We like their expertise in the field as they work with master mixologists and top spirits experts.  You will notice a side bar on our site, where you can take advantage of some unique specials on spirits as well as featured recipes.

Recipe:  Homemade Eau de Vie 

Recipe:  Eau de Vie Poire Champagne Cocktail

• blood orange bitters
• 1 oz eau de vie poire
• 1 oz rye
• champagne
• pear slices, as garnish

© Denise for Chez Us, 2011. | Permalink | 3 comments | Add to del.icio.us
Post tags: Blood Orange Bitters, Champagne, Cocktail, Eau de Vie Poire, Homemade Liqueur, Pear Liqueur, Pears

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We cannot think of a better time to give a really special gift, than during the holidays.  Maggie, over at Eat Boutique has gorgeous holiday gift boxes, and there is something for everyone on your list.  We are huge fans!  How about a marshmallow gift box for that sweet niece or nephew.  Or a New England gift box for that friend who is homesick for the NE.  Going to visit family or friends over the holidays, surprise them by sending ahead a Holiday Mornings gift box.

It has been way too long, since we have featured a give-away.  We love giving gifts, and want to give you one of Maggie’s gorgeous gift boxes.  The cocktail box we are going to share with one lucky reader is all about making gorgeous cocktails at home.

We love making cocktails at home!  The key to a really fantastic drink, is by using great ingredients, such as homemade bitters, syrups, and dusting sugars.  Eat Boutique is giving us their Homemade Cocktail Gift Box, to share with one of you.  Not only is the packaging gorgeous, but the ingredients are really special.  For instance you will get a chance to enjoy Scrappy’s Bitters.  Their flavors are exotic …. celery, rootbeer, lavender, chocolate, as well as some traditional flavors.  We have yet to try, but have heard amazing things about Scrappy!  You will also receive some Lemonbird and Morris Kitchen simple syrups, that will take your cocktail from exotic to warm and spicy.  The holidays are meant for a little bling, and cocktail bling is very fun.  Didi Davis Food makes special sugars that rim a cocktail glass beautifully.

We cannot wait to share this with one of you!  Simply leave a comment on this post answering this dying to know question:

What is your favorite holiday cocktail to make at home?  Share the Recipe, and we will feature it during one of our Cocktail Hours!  

Hurry though;  you need to leave a comment by 11:59 PM (PST) on December 17, 2011.  We will announce the winner on the 18th of December, after we read through them all, and pick the one that makes us very thirsty.

The gift box will be shipped directly from Eat Boutique.  Due to the nature of this product, this giveaway is only open to residents of the continental USA.  Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner.

Want some Extra Chances of Winning?
In addition to the main comment, leave a separate comment for each bonus entry:

• Follow @chezus and tweet the following:  I just entered to win a Homemade Cocktail Gift Box  from @eatboutique and @chezus! Enter here:  
• Like Chez Us on FaceBook!  Come back here and tell us you did (we do check – smiles)
• Like Eat Boutique on FaceBook!  Come back here and tell us you did!

© Denise for Chez Us, 2011. | Permalink | 32 comments | Add to del.icio.us
Post tags: Bitters, Cocktail Gift Box, Cocktails, Eat Boutique, Gift Box, Give Away, Homemade Bitters, Simple Syrup

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WE love when we can combine a business trip with a little pleasure, and recently we got a chance to rush off to Vancouver for a little business mixed with Joy time.  Unfortunately, when we travel the window for socializing is pretty small, and we only got to spend a little time with Joy and her beau Jens.  We were really excited to spend some time with Joy and to finally meet the famous Jens.  We were not disappointed.  Cute, funny, social, very admirable and can get his drink on!   All wonderful traits don’t you think.

After dinner, Jens introduced us to a proper Irish pub where he further introduced us to a drink made with beer and Ribena. Ribena?  This was new to us, and we were really intrigued.  Jens continued to educate us on this new-to-us and mysterious beverage.  Come to find out Ribena is a non-carbonated, fruit based juice, that originates in the UK.  Most commonly it is made with blackcurrants and is sold as a concentrate;  very syrupy.  A bonus is that is it high in vitamin C!  Jens proceeded to share with us how it was delicious in beer, as well as other cocktails.  After that conversation, I could not want to get my hands on some of this magically Ribena.  The next day, I ventured out to find it.  I searched high and low, and finally I found it in at all places … the drug store.  I could not wait to get home and pour the deep black syrup over some chilly ice cubes.

We had a week of rather balmy weather in the city, which was the perfect excuse to get our cocktail on.  In honor of Joy and Jens, we made these cocktails using the Ribena and their poison of choice, vodka.  You may think this sounds like a vodka tonic but with the added black currant and heavy splash of lime, it takes a tonic to another place.  Not overly sweet but rather refreshing.  It was hard to stop after just one.

Recipe:  Joy and Jens

• 2 oz. vodka
• 1 oz. ribena
• tonic
• ice
• limes

© Denise for Chez Us, 2011. | Permalink | 12 comments | Add to del.icio.us
Post tags: Blackcurrant, Cocktail, Ribena, Vodka

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Apricots have finally shown their smiley red cheeks at our neighborhood market, and we have been enjoying often.  I am really hoping they still around for a bit as I have some great ideas that I want to try out.  Just one of them happened to be this cocktail, The Helen.

We named this cocktail after my grandmother Helen, as it was her small but humble apricot tree that made me fall in love over and over every summer.  My sister and I use to run around the back yard, making up stories and playing for hours.  I remember spring time days, when the blossoms would gently scent the back yard.  A quick run under the tree would stop my tiny feet in their tracks, so I could inhale the perfumed air.  I loved that smell, and to this day, it grabs me whenever it may be floating by.  I anxiously use to wait until that first “perfectly” orange apricot arrived, just waiting for me to pluck it off the branch and stuff it into my tiny mouth, nibbling away, rolling the pit between my teeth;  savoring every last fiber.  They were so perfect, still warm from the sun kissing it’s flesh, still slightly firm from barely just turning orange and sweet like nectar.

My grandmother never made cocktails out of the apricots nor did she feed us Rye;  there there was an occasional shot of brandy or apricot schnapps to cure what ailed us.  Instead she made delicious jam out of the bounty of apricots, which to this day, I still miss.  It was so fresh that I would sneak it by the spoonful.  I am sure if she was still here with us, we could talk her into joining us for a Helen, and that she would enjoy every sweet sip just as I enjoyed that first bite every summer.

Do you have a favorite cocktail using Apricots?

Recipe:  Helen

* serves two

• 2 apricots, cut in half and pitted
• 4 ounces rye
• 2 tablespoons simple syrup
• 1/4 lemon juiced
• 1 tablespoon thyme
• crushed ice
• apricot for garnish
• triple sec

© Denise for Chez Us, 2011. | Permalink | 9 comments | Add to del.icio.us
Post tags: Apricot, Cocktails, Drinks, Helen, Recipe, Rye, Thyme

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Okay, you are probably thinking, rum and coke, that is not very imaginative.  How about when it is made with homemade cherry rum?  So, I have you back with me;  right!

When I was in my teens, my friends and I would walk to the Krazy Kone after school, where we would drink sugary vanilla cokes and eat salty fries that were dipped in special sauce, while we waited for that “cute guy” we were hoping to grab a glimpse of. These cute guys were in high school, and we were only in 8th grade;  they were definitely our first crushes.  I am not sure what I enjoyed more, the creamy vanilla cokes or when that “cute guy” smiled my way.  Either way, that was the first time I was really introduced to flavored cokes.  We are not soda drinkers at home, but, when I do occasionally grab for a sugary drink it is usually a black cherry soda.  Slightly nostalgic of my

Remember the eight pounds of cherries, well, I had to do something with them besides stuffing them into our mouths and baking desserts.  I have been playing with vodka and different citrus for a couple of years, so I figured why not do something with cherries.  The thought of cherry vodka just was not that exciting, so I dug through the booze stash and grabbed a bottle of rum.   The process is simple and only takes a week.  Wash the cherries, pit them (now I am thinking I will try it with pits next time), toss them into a large jar and pour in the rum.  Put the jar into a cool and dark cupboard and forget about it;  except to flip it over every couple days.  In a week, you have cherry rum.

Now the cola part.  I tried three brands of cola, two natural unnamed brands and the standard Coke.  The unnamed brands while they were good on their own, just did not work with rum and lime.  They were too flat, not enough fizz.  Eventhough, I wanted to keep the sugar low on this recipe, it wasn’t working for me, so I grabbed a good ole, sugary Coke.  This worked, just enough sugar to cut through the rum and plenty of fizz to keep the drink refreshing, and interesting.  Where does the vanilla come it?  Just a dab of vanilla paste is swirled in the glass of rum, right before splashing with coke.

Recipe:  Cherry Rum

• fresh cherries, enough to fill a quart sized mason jar
• bottle of your favorite rum

Wash and dry the cherries.  Pit the cherries.  Fill the mason jar with the pitted cherries, pour the rum into the jar to cover the cherries;  give a couple good shakes and then put the jar into a dark but cool cupboard.  Every other day, give the jar a good shake and then put it back on the shelve.  After a week strain the cherries from the rum.  Enjoy with your favorite rum drink or make our cherry vanilla rum coke.

Recipe:  Cherry Vanilla Rum and Coke

*makes one drink

• 2 ounces of cherry rum
• 1/2 can coke
• lime
• vanilla bean paste
• ice cubes

In a small cocktail glass put a couple ice cubes;  add the rum and stir just a drop of vanilla bean paste into the rum.  I use the tip of a knife to get the amount of paste I want to use.  Pour the coke over the rum and ice, squeeze half a lime into the glass and give a quick stir.  I use the squeezed lime and rub it around the rim of the glass.  Garish with a piece of lime.

If you like this recipe, check these out:

• Pussers Rum and Coke
• Cuba Libre – Rum and Coke

© Denise for Chez Us, 2011. | Permalink | 6 comments | Add to del.icio.us
Post tags: Cherries, Cherry, Cherry Rum, Cocktail, Coke, Cuba Libre, Drink, Rum

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YEAH!  We are trying to get on a regular schedule to start posting cocktails for happy hour every Friday.  We missed a couple weeks due to a fun little road trip we took.  Don’t fear;  we cocktail-ed while away!

Summer in San Francisco has settled in, which means foggy days or as we like to call it “June Gloom”.  We both associate summer with sunshine, and miss it terribly once it shows it’s ugly face here in the city.  After all, isn’t summer meant to be half dressed, drenched in glistening sweat beads, sitting on the back porch or a stoup, sipping a cool cocktail.  Instead, we are usually bundled up in pea coats and cable knit sweaters, drinking hot-toddys!

We have had enough of it, and will be bringing back a little sunshine to the back porch this week with “sunshine”.  Sunshine is made with limoncello, St. Germain and a little tonic.  We are fans of St. Germain, it is slightly floral, and little sugary sweet;  great in a cocktail such as this or even on it’s own, when you want a little pick-me-up.   An amazing compliment to a tart limoncello.  The tonic, just adds some fun bubbles!  Sunshine is really sweet, as in gushy cute sweet;  like slowly sipping summertime!

Happy Friday!

Recipe:  Sunshine

*makes one cocktail – use slim glasses, such as the ones made by Roost

• 2 ounces limoncello
• tonic, we like fever tree (Denise) or schweppes (Lenny)
• st. germain
• ice
• lemon peels

Fill a glass with a couple ice cubes;  our slim glasses fit 4 small ice cubes.  Pour in 2 ounces of limoncello, fill the glass with tonic, leaving about 1/2″ from the top;  pour a st. germain floater on top.  Garnish with a lemon swirl.  Serve.  Drink.

If you like this recipe made you thirsty, check these out:

Limoncello Champagne Cocktail

Limoncello Gin Cocktail with Grilled Thyme 

Campari Limoncello Spritzer 

© Denise for Chez Us, 2011. | Permalink | 2 comments | Add to del.icio.us
Post tags: Cocktails, Fever Tree, happy hour, lemoncello, Schweppes, st. germain, sunshine cocktail, tonic

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We have been talking about doing a cocktail series for sometime now.  It is really sad, that we are just getting around to it, too, as we have had some pretty darn good cocktails.  We love cocktails!  There is something so nostalgic about them.  We use to be purely wine drinkers with an occasional vodka tonic tossed in for excitement.  Then we picked up a few cocktail books, and unleashed the beast over at Chez Chez.  Since, it has been a sort of Dr. Hyde lab going on …..

We were going to wait until July 1st kick off all the thirsty fun;  but, after sampling a couple of these lovelies over the weekend, we decided we needed to give you enough time to pick up the ingredients, particularly one very secret ingredient.  We thought this particular cocktail would be perfect for any Fourth of July celebration, after all, two of the ingredients are from our beloved USA.  The bourbon is from Kentucky and cherries are from Tennessee;  it doesn’t get much more American than that!

What we are really excited about is Ole Smoky Moonshine Cherries.  That is right, folks, Moonshine Cherries.  As we said before, it doesn’t get much more American than that.  It is true, there is moonshine being made in them their mountains of Tennessee, and what they are doing with fruit should be illegal.  Moonshine started out being made by our Scottish and Irish ancestors who migrated to the Smokey Mountains.  It did not take these wise fellows long, to realize they would make more money selling a gallon of moonshine, than a bushel of corn.  Soon after the industry starting taking off, the good ole government came in and cracked down.  Hence, all the bootlegging that started taking place.  Folks in these small mountain communities did not take nicely to this, and they kept their moonshine businesses going strong.  It was easy to hide a business in the mountains, after all, the law was not about to go deep into the unknown.  Lucky for us, it is now legal to have a little moonshine and we recently had the opportunity to try out Moonshine Cherries.

Pretty Please With A Cherry On Top!  Don’t let these small little cherries fool you.  Think of these cherries as a party in a Mason jar.  From the adorable packaging to the first little nibble, you will be wowed.  Maraschino cherries are soaked in moonshine before being packed into a jar with a little more …. moonshine. As soon as you break the seal, you get that first whiff of moonshine, then a slight sweet, almost vanilla like aroma.  As your fingers reach into the jar, you will be a little nervous.  Moonshine?  Cherries?  Then you will slide that first cherry between your teeth and will bite down;  sweet cherry juice with a bit of alcohol will burst into your mouth, slide down your throat and warm your belly.  WOWZA, was the first word that slipped over both of our lips.

These cherries are delicious on their own, but be forewarned, they do have a kick after 5 or 6 of them.  You can add them to your favorite cocktail or add a couple as the topping to your “adult” bowl of ice cream.  I would definitely NOT serve these to the kids! There is something really special about these cherries, besides being made with moonshine.  When you have some friends over and pull out the jar or bring a jar to a party, you have instantly become that “person” …. making everyone smile all night long!

We have been enjoying these cherries in cocktails as well as on an ice cream sundae.  A couple cherries are a great addition to an adult Shirley Temple or Rum and Coke, as well as a traditional Manhattan or even with a little bourbon on ice.  One of our favorite drinks to add the cherries too, is a spin on a Horse’s Neck.  We use traditional Bourbon with a splash of Ginger Beer, a squeeze of lime juice, a drizzle of moonshine, and the cocktail nibble, Moonshine Cherries.  It is sophisticated and refreshing.

Have you ever tried Moonshine?  Do you have a favorite cocktail using it as an ingredient?

Recipe:  Ole Smokey

• 4 ounces of bourbon
• 8 ounces of ginger beer
• crushed ice
• 1 lime, cut in half
• ice cubes
• moonshine cherries

In a cocktail shaker add the ice, bourbon, and the juice from 1/2 of the lime.  Shake.  In 2 cocktail glasses add a couple chunks of ice, pour 1/2 of the shaken bourbon in each glass.  Fill with the ginger beer.  Drizzle a small amount of the moonshine over the top.  Garnish each glass with 4 moonshine cherries.  Cut 2 thin strips of lime, rub each one on the rim of the glass, then twist the lime, and add to the glass.  Serve.  Drink.

If you like this recipe, check these out:

Moonshine Cocktail

Sweet Tea Bourbon

Peach Basil Sangria

© Denise for Chez Us, 2011. | Permalink | 8 comments | Add to del.icio.us
Post tags: Bourbon, Cherries, Cocktail, Cocktail Hour, Horses Neck, Moonshine, Moonshine Cherries, Recipe

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The Picon, also known as the Basque Cocktail of the West is a familiar term around many Basque homes.   It is vague as to where it originally was made but some say it was in Bakersfield at the famed Noriega.  The drink is made of Amer Picon, which is a French aperitif that is made with herbs and burnt orange peel.  Amer Picon was invented by a gentleman by the name of Gaëtan Picon in 1837, and the drink evolved from begin a French aperitif by the hands of the Italians, where it fell into the hands of the Basque.  The Basque Americanized the drink into the Picon Cocktail also known as Picon Punch.  It is near impossible to find the original Amer Picon in the states and now the recipe has transitioned to use Torani Amer.

I remember when we were kids and we got to tag along on an “adult” dinner down to the Winnemucca Hotel, the adults would always drink Picons.  I loved the pretty color of the drink and I loved how happy it made everyone;  I could not wait to try one myself.  Years later, I found myself, back at the same watering hole when my sister was getting married.  This time we were old enough to play along in their drinking games.  Eager to try the forbidden drink, I bellied up to the bar and ordered a round.  As the cold ruby red drink rolled between my lips, onto my taste-buds, I was left gasping and speechless;  this potent drink was nothing as I had fantasized about for so many years.  Instead, I was shocked and scared;  too many of these and the wedding party would be dancing on the bar-top in no time.

Times have changed and taste-buds have grown.  Over the holidays my brother in-law reintroduced me to the famed picon, but his version.  Still the vibrant ruby red with a potent aroma but lighter in taste and gentler on my taste-buds with the addition of club soda and minus a brandy floater.  An acquired taste, I am sure;  but, still a nice addition to your cocktail party when you want a little something different to wow your guests with.

What is your favorite unique cocktail, that no-one has probably ever made?

Recipe:  Basque Picon Cocktail
*originally these were served in mugs, we like to use pretty cocktail glasses
*inspired by Shawn Espinosa

2 oz Torani Amer Liqueur
crushed ice
1 teaspoon grenadine
splash club soda
lemon twist

Fill a glass with some crushed ice. Pour the Torani Amer Liqueur over the ice. Top with the grenadine and fill the glass with club soda to just under the rim.  Rub the rim of the glass with the lemon twist, then add to the drink. Serve. Drink.

If you enjoyed this dish, you may enjoy these others as well:

Amer Punch Recipe

Pican Punch

Pican Beer

© Denise for Chez Us, 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: Amer Liqueur, Basque, Cocktail, Pican, Pican Punch

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I am going to keep this short and sweet just as this drink is.   I was not even going to share this recipe but then I was telling Allison about it and well … here is the scoop.  We cheated on our Ten in 10 last night.  It had been a long week and I decided as we were making dinner that we needed to take the edge off, as well Lenny was making his famous chili and one cannot drink tea with chili.

Recipe:  Grapefruit Margaritas with Pomegranate Syrup

*makes two drinks

3 small grapefruits, juice squeezed out of them

1 small orange, juice squeezed out of it

pomegranate simple syrup, to taste

3 ounces dark tequila

ice

Pour everything into a cocktail shaker and shake.  Put one ice cube in a glass.  Strain margarita over ice cube.  Pour a small tequila floater on top.  Serve.  Drink.

© Denise for Chez Us, 2010. | Permalink | 4 comments | Add to del.icio.us
Post tags: Cocktail, Grapefruit, Margarita, Orange, Pomegranate Simple Syrup, Recipe, Tequilia

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This is an electrifying cocktail that will surely tease your taste-buds and tantalize your senses!

Justin of Marx Foods contacted us right before we left for Boston, wondering if we would be up for trying out a couple of their products, in particular black garlic and the mysterious Szechuan (Sechuan) Buttons.  We are always up for trying something new out and especially something we have never heard of, such as the Szechuan Button.  Now, I did not know much about them but once I started investigating, my interest was peeked, especially when the package they came in said, “eat at your own risk”.

A bit about the Szechuan Button (taken from the Marx Food site) – “they are an unusual food in that their primary use is not nutrition or flavor but rather to impart a sensation to food and drink. They possess a slightly bitter, herby flavor that isn’t unusual, but a few seconds after consuming them something very interesting begins to happen in your mouth! Eating a few tiny petals from a Szechuan button will lead to a tingling sensation, almost like mild voltage or bubbles from an effervescent beverage popping on the tongue. It is similar to (but much more intense than) the tingling imparted by Szechuan peppercorns, which is how this flower gets its Chinese name, despite originally being from Africa. Part of the secret of this effect may be that these flowers contain a natural painkiller sometimes used to numb toothache (hence their other nickname: toothache plant). It is not unpleasant, but surprising, and sharing just a small pinch with friends will cause a look of confused wonder.”

I had a few ideas but the first that came to mind was to make a fun cocktail.  Being the holidays I knew a bottle of bubbly would be involved.  As well I had some Pomegranate Simple Syrup that I wanted to use, mostly for color, but also for a bit of tartness.  I gently floated the Szechuan Button petals on the top of the cocktail and with every sip, a few of the delicate petals flowed into your mouth – let’s say there was definitely a party happening in your mouth!  Not only did you get the sweet champagne bubbles on the tip of your tongue but there was an electrifying zippy feeling from the petals.  A very fun cocktail to serve to the unexpected as they will be wowed!  Would I use them again – definitely!  I am already thinking of other recipes to use them in!

Recipe:  Pomegranate Champagne Cocktail with Szechuan Buttons

1 tablespoon pomegranate simple syrup

1 glass of champagne

1/2 teaspoon szechuan button petals

Pour the simple syrup into a champagne glass.  Lightly drizzle the champagne into the glass, do not disturb the simple syrup and do not stir.  Sprinkle the petals over the top.  Serve.  Drink.

© laudalino for Chez Us, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: Champagne, Cocktail, Pomegranate, Recipe, Sechuan Buttons, Simple Syrup, Szechuan Buttons

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