The Shift Drink
Posted by estiator at 10 July, at 03 : 12 AM Print
BY DIMITRIOS ZAHARIADIS
Summer in a Cocktail
Using garden-fresh herbs in your cocktails is a great way to make summer come alive in your cocktails, offering opportunities to create flavors that are alluring and memorable.
While the Mojito (rum, simple syrup, lime juice and lots of fresh mint) has been a perennial favorite in this category, herb-based cocktails go way beyond this standard, with endless possibilities for a creative mixologist to concoct some amazing craft cocktails. Like, the food movement, fresh, clean (organic if possible) and local are the key to a great herb-based cocktail.
Some of my favorite herbs to use in mixing a craft beverage include basil, thyme, rosemary, mint, lavender and, of course, fresh Greek oregano. Depending on the desired result, the herb can be introduced in a number of ways: as a garnish, muddled, concentrated into a puree, or infused into the spirit itself. This last approach is my personal favorite, as it is the best method to allow the herb’s complex flavors and notes to imbue the cocktail without taking it over completely.
By steeping a spirit with herbs, the herb’s essence is extracted and infused into the spirit itself. The extraction can take days or minutes, depending on the desired result. The higher the alcohol content of the spirit, the quicker the extraction process will occur. And any spirit will do – vodka, tequila, bourbon and, of course, tsipouro, which is becoming more widely available across the United States. In the case of tsipouro, a 90-proof version of the spirit will extract the herb’s essence within ten minutes of steeping. And steeping a spirit does not require any heat; it is all done at room temperature.
As for what combinations work best, and for what length of time the infusion needs to steep, these are all a matter of personal preferences and are determined through trial-and-error. If a combination tastes good in your mind, then be adventurous! Give it a try! And while you’re at it, try this delicious savory cocktail featuring oregano and tequila that I prepared at the Patron Tequila Hacienda in Mexico. In this case, we are infusing the herb into the syrup itself (producing a good syrup requires heat).
COCKTAIL NAME:
HACIENDA FIESTA
INFUSION: Oregano simple syrup (500g water, 500g sugar, 50 g fresh oregano; gently heat all ingredients and let steep until desired oregano flavor)
INGREDIENTS
1.5 oz Patron Reposado Tequila || 0.5 oz Oregano Infused Simple syrup || 0.5 oz. Yellow Chartreuse || 0.75 oz Fresh Lemon Juice || 0.75 oz Yellow Bell Pepper Juice || 1 fresh Egg White
DIRECTIONS
For the yellow bell pepper juice, a vegetable juicer works best, but, as a second option, put through a food processor and strain. Pour all ingredients into a cocktail shaker and shake with one ice cube, (this is called the dry shake—shaking with almost no ice); open shaker and add ice then shake again. Strain into chilled coupe glass.
Glass: Coupe – Garnish: Fresh Oregano
Note: The egg will separate on its own, rising to the top and leaving a beautiful foamy layer.
{Dimitrios Zahariadis is the president of The Cocktail Chemist, a restaurant consulting firm specializing in beverages; co-founder of the United States Bartenders Guild (USBG) New Haven Chapter; partner at Highland Brass Co in Waterbury, CT; and an award-winning bartender and pioneer in the craft cocktail movement in New England. He can be contacted at thecocktailchemist@hotmail.com.}
