Oh my dear friends, I’m so sorry, but I’m still not cooking. Not anything of note. Not anything with any inspiration. Case in point, I just ate some fish balls from a can plus sauteed greens for dinner. Standing at the counter. I guess I made a sort of chicken curry thing yesterday – Espen got the leftovers of that today. It was good, but not noteworthy. Cooking still doesn’t inspire me. Actually, on that note, paging all working moms, HELP! Do you have any tips for getting dinner on the table every day while mustering some occasional sense of inspiration, or at least not total burnout, about it? I would LOVE TIPS!!!!!
In the meantime, this is what I’m up to most of the time: orchestrating the workings of our cocktail program, and making 900 different jars of liqueurs and amari, and tweaking our gins, and working on our whiskey. Oh and we are releasing a vodka next week (I’m surly about that because I find vodka dull – sorry if you’re a vodka lover, I mean no offense! It’s just not a personal favorite.) And that’s good too. And at the end of this post I’ll share a recipe for the cocktail I came up with in honor of my grandmother. For the most part it’s easy to make – the IPA syrup is mildly tricky, but not very – and it’s fantastically complex and colorful, a little tart, salty, spicy, and full of attitude. Like my grandma. I’ll share that, but first I’m going to share a bunch of pictures from the distillery because that’s what I have pictures of right now.
Until next time! (Maybe I’ll share a fun amaro recipe with you!)
- 1½ oz. London Dry style gin (preferably Vikre Boreal Juniper, of course!)
- 1 oz IPA syrup*
- 1 oz apricot juice
- ½ oz lime
- pinch of cayenne salt**
- Combine all ingredients in a cocktail shaker, add ice, and shake hard until well chilled and foamy, about 15 seconds. Strain into a cocktail glass.
- * To make IPA syrup, let 1 cup of a nice grapefruity IPA go flat. In a heavy bottomed pot, combine ½ cup sugar with a Tablespoon of water. Cook over medium heat, stirring occasionally, until the sugar turns to a deep amber caramel. Then, add the IPA (it will bubble up like CRAZY! and the caramel will harden instantly), turn the heat down to low, and continue to cook, stirring frequently, until the caramel dissolves into the beer and it is a thicky, syrupy consistency. Store in an airtight container in the fridge for up to 2-3 weeks.
- ** To make cayenne salt, combine a pinch of cayenne powder with a Tablespoon of sea salt. The salt you don't use in the cocktail will keep indefinitely and can be used for sprinkling on meat or on fruit like mangoes or melons.