Steak Salad
Whiskey Cocktail | Old Fashioned
I am watching a lot of cooking shows lately. Currently, I am binge watching an Anthony Bourdain series called Raw Craft. This show concentrates on people at the top of their game in their professions - making products that are exquisite. One of the programs has Bob Kramer creating a chef’s knife with a piece of meteorite blended into it.
I am in between shows, and this is the point when I pull out a bottle of bitters that I made for an event that happened about 3 years ago. Ancho chili and citrus bitters. It took me about 3 weeks to make this little bottle. I also have a jar of simple syrup that I made with raw sugar. This jar has crystals forming in the bottom of the jar. I wish I would have put a little string in there. Who can say Rock Candy? Oh, and there just happens to be a navel orange in my bowl of honey crisp apples. Yes, perfect for taking the peel from.
Well I guess I should make a drink.
Let’s speak to the whiskey. It is a cask strength rye that comes in at about 124 proof from Woodinville Whiskey. Every year they allow people the opportunity to sign up for a special tasting. I actually was given the slot from a friend of mine (Dan Garber). Arriving at this opportunity we had the chance to taste three barrels that were cask strength. After tasting we were allowed to choose which whiskey we would like to take home. They let you fill a bottle from your favorite cask. Then you cork it and melt the plastic to seal it. I opened this bottle tonight. Aren’t you all special.
Two parts raw sugar and one part water brought to a boil and then put in a jar. Put in the fridge until use is warranted.
There was one late fall that I sold my soul at an auction. I was auctioned off to create a dinner for 8 people at their house. This was an attempt for me to feel famous in front of a lot of people I respect. After the auction came the portion of me planning the meal. It is funny where ideas come from. This dinner all started from a book I found called Bitters by Brad Thomas Parsons. That turned into a multi course meal that focused on chillies from around the world (a story for another time). When I got back home I started making this intricate part of the dinner. Bitters is a long process that is tedious. I dove in and figured it out. It took weeks to make this product. I took a recipe for Orange Bitters and modified it with Ancho Chillies.
3 ea Oranges (zest only, no pith)
4 ea Whole Clove
8 ea Whole Green Cardamom pods
1/4 tsp Coriander Seeds
1/2 tsp Gentian Root
1/4 tsp Allspice Berries
4 ea Whole Ancho Chilies
2 cups High Proof Vodka (100 Proof or higher)
1 cup Water
2 tbs Rich Simple Syrup (2 cups raw sugar to 1 cup water. Bring to a boil and cool)
Take all of the spices and add the vodka to it in a mason jar. Leave on your counter in direct sunlight for two weeks. Shake the jar once a day.
After two weeks, strain the solids from the liquids. Liquid goes back into the jar. The solids go into a pan. Cover with water. Bring to a boil and cover. Simmer for about ten minutes. Remove from heat and allow to cool until room temperature. Take all of the ingredients (solids included) and add them to the Vodka that is in the jar. Put it back on the counter in direct sun (shake daily). Let sit for one more week.
At this point you will strain the liquid though a very fine chinois. Add strained liquid back to the jar. Add simple syrup. Shake. Let sit in direct sun for three more days. Skim all of the gunk off of the top and discard the gunk. Decant the clear liquid into small containers to reserve for later.
As I write these excerpts I am starting to realize that all of my friends are a huge part of my world. Yes sometimes stupid Ivan has an aha moment. I will always cherish the ability to enjoy a drink, a meal, or even a conversation with my friends. It is so important to me to be able to have those moments. Especially right now. As we come out of this and into our new normal, I am going to put more effort into cherishing those moments. These are the moments in time that are important and that we will remember.