MOM-osa

• 1 oz Frangelico
• 1 oz passion fruit juice
• Champagne or sparkling wine top

 Combine Frangelico liqueur and passion fruit juice in a shaker, add ice and pour into a champagne flute. Top with sparkling wine or champagne.

 (as another option to straight juice you can use “Cascal” which is a great tropical fermented soda available at Wholefoods nationwide)

Cityhouse in San Francisco’s scenic Parc 55 Hotel (55 Cyril Magnin Street) is serving up a specialty cocktail this weekend that is—as they say—sweet and a little bit nutty, just like Mom.

Mommy Dearest

• 1 ¼ oz Frangelico
• 1 ¼ oz pomegranate liqueur

Stir over ice and pour over ice in rocks glass.

The following recipe comes courtesy of Level III (500 Post Street), a hip and modern cocktail lounge in the heart of San Francisco’s photogenic Nob Hill neighborhood:

Mama’s Little Helper

• 1 oz X-Rated Fusion Liqueur
• 1 oz Grapefruit Juice

Top with Champagne, serve in a flute.

The Perfect Mint Julep

(Serves 14-16)

Ingredients:

• 1 liter Maker’s Mark® Bourbon
• Lots of fresh spearmint
• Distilled water
• Granulated sugar
• Powdered sugar

1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

3. To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

4. Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

5. When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

7. When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

NOLET’S Silver Raspberry Collins

• 1.25 oz. NOLET’S Silver Dry Gin
• .5 oz. Simple Syrup
• .5 oz. Lemon Juice
• 3 Raspberries
• Soda

Shake gin, simple syrup, lemon juice, and two raspberries together in a martini shaker. Pour all contents into a Collins glass. Top with soda and add a raspberry for garnish.

Pink Blossom

• 3 oz. Croft Pink Port
• 1 oz. St-Germain Elderflower Liqueur
• 2 oz. brut sparkling wine
• Fresh berries to garnish

Place 4-5 ice cubes in a highball glass, pour in St-Germain and add Croft Pink Port. Stir, top with sparkling wine, garnish, and serve.

Spiced Maple Bourbon Cheesecake

(makes 8 to 10 servings)

Crust

• 2 cups crushed gingersnap cookies
• 6 tablespoons melted butter
• 1 teaspoon chili powder

Filling

• 16 ounces softened cream cheese
• 1/2 cup maple syrup
• 6 large eggs
• 3 tablespoons bourbon (I like using Maker’s Mark or Buffalo Trace)
• ½ cup heavy cream
• 1 tablespoon vanilla extract
• 1 teaspoon powdered ginger
• 1 teaspoon cinnamon
• ½ teaspoon chili powder
• ¼ cup for caramelized sugar topping

Special Tools

• 9-inch springform pan
• Parchment paper
• Large baking dish
• Aluminum foil
• Hand torch (for making brulee top)

Preheat oven to 350 degrees F. To prepare the crust, mix crumbs, melted butter and chili powder in a bowl until it resembles the texture of wet sand. Prepare the springform pan by tracing the bottom disc of the pan on parchment paper and cutting out the circle to line it. This will help keep the crust from sticking to the pan. Use a little cooking spray or butter as glue to keep the paper from sliding around. Sprinkle the gingersnap crumb mixture evenly over the bottom of the pan and use your hands to press it into a firm, even layer. Bake the crust for about 10-15 minutes, until it’s hardened and lightly toasted. Allow it to cool.

Lower the oven temperature to 300 degrees.

To make the filling, stir the cream cheese in a large bowl until smooth. Start adding in the liquid ingredients and then add the dry spices, mixing until everything is fully incorporated.

Take a large piece of aluminum foil and wrap the bottom of the springform pan with the baked crust – the foil should come at least halfway up the sides of the ring. Place the tin foil-wrapped pan into the center of the roasting pan. Carefully pour the cheesecake batter into the springform pan, making an even layer over the baked crust. Take one quart of boiling water and carefully fill the roasting pan with enough water to come almost halfway up the side of the springform, making sure the water isn’t higher than the level of the protective foil. This will keep the top of the cheesecake from cracking. Carefully place the cheesecake with its water bath into the oven. Bake for 40 minutes to an hour, checking it and rotating if needed. The finished cheesecake should have a wobbly center when it’s done, like a loose gelatin. Turn off the heat and allow the cheesecake to cool gently before removing it and placing into the refrigerator overnight to fully set.

When you’re ready to serve, run a butter knife dipped in warm water around the edge of the cheesecake to help separate it from the ring before unlocking and separating it from the dessert. Sprinkle the sugar over the cheesecake in an even, thin layer and use your hand torch to caramelize the top, making a crispy sugar shell.

Photo: Dale DeGroff

Since Tax Day is here (don’t forget!), you owe it to yourself to kick back and relax with a drink in hand.  Filing your return can oft be a stressful experience but now that it’s hopefully all said and done, what better of a way to peel away the worry than with a strong cocktail that was specially designed for the occasion?  I’m talking of course about the classic Tax Day Cocktail.  What, you didn’t realize that there was a drink singularly created to commemorate your annual dance with the IRS?  Well, there is and it’s also spectacularly-suited to the spring.  I’ve included the recipe below so you can make it for yourself at home.  Just make sure to save all your receipts for next year’s filing!

Tax Day Cocktail

• 2 oz. gin
• 1/4th oz. dry vermouth
• 1/4th oz. sweet vermouth
• 1 oz. orange juice
• A dash of Angostura bitters

Pour the ingredients into a shaker with ice cubes and shake well.  Use a strainer to pour the drink into a chilled cocktail glass.  Garnish with a twist of orange zest, and serve.

The finished product is refreshing with a sweet tone thanks to the vermouth and OJ.  If you desire a little bit more punch in your cocktail, don’t be afraid to increase the amount of gin you use.  You can also go a little bit lighter on the OJ or even use grapefruit juice as an alternative for a little bit more bitter edge.  The fine tuning is up to you, but generally speaking, this colorful concoction is sure to satisfy, as it will serve as a reminder that you don’t have to look at another W-2 or 1099 for at least 11 more months.  Cheers!

Golden Daffodil

• 2 oz. CAMUS VS Elegance
• .5 oz. Aperol
• .5 oz. St-Germain
• .75 oz. lemon juice
• 1 dash of rhubarb bitters
• Flamed orange twist

In a martini shaker, combine the CAMUS, Aperol, St-Germain, lemon juice, and bitters with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with the flamed orange twist.

Beer and Pork Ramen

(makes 4 large servings)

Ingredients for broth

• ½ pound whole boneless pork loin
• ½ cup thin-sliced button mushrooms
• 1 bottle (12 oz) of a light-flavored ale or lager-style beer
• 2 cups chicken, pork, or beef broth
• 2 cups water
• ¼ cup soy sauce
• 1 teaspoon miso paste
• 1 teaspoon sugar
• ½ teaspoon fish sauce
• Salt
• Vegetable Oil

Ingredients for bouquet garni

• 3 garlic cloves, smashed
• 1 tablespoon rough-chopped ginger
• 1 whole star anise
• 10 whole black peppercorns
• ½ cup fresh cilantro stems
• Cheesecloth and uncoated cotton string to wrap and tie

Ingredients to add to broth

• Cooked ramen or udon noodles
• Canned baby corn
• Sliced boiled egg
• Fresh cilantro or scallions

The flavor of the broth needs time to build, so it should be started first. Take a large soup pot and place over medium-high heat, adding a drizzle of vegetable oil. Lightly salt the pork and place it into the pot, fat side down. You want to render the fat off and get a good sear on the outside surface. After about ten minutes, remove the pork and set aside.

To deglaze the pot, carefully pour in the beer. It will foam and steam quite a bit, so remove from heat completely as the liquid is poured in. Take a wooden spoon and scrape up the browned bits off the bottom of the pot and return to heat so  the beer can come to a boil. This will burn off the alcohol. Add in the miso paste, soy sauce, sugar, and fish sauce and mix to combine, making sure the miso paste fully dissolves. Add in the stock and water and keep the liquid at a simmer.

To prepare the bouquet garni, take all the whole ingredients and wrap with the cheesecloth, tying it off with the string to make a sealed pouch. Add the bouquet garni, seared pork, and sliced mushrooms to the simmering broth. Cover the top, drop the heat to low and let it simmer for 15-20 minutes until the pork is fully cooked through.

While the broth is simmering, prepare the ingredients you wish to add to your ramen – cook the noodles, boil an egg and chop some fresh cilantro or scallions to top. When the broth has fully cooked the pork loin, you can remove it from the liquid and slice thinly to add to your bowl. Remove and discard the bouquet garni. Build your ramen bowl to your taste, adding whatever toppings you wish to your noodles, broth, and pork slices.

Menu & Photo By Denise Sakaki

On February 13, 2012 Herradura Tequila and UrbanDaddy sponsored a Mixologist Battle with four of San Francisco’s finest mixologists. It was a lively party, themed like an epic boxing match, complete with vintage gloves, posters, and even an announcer introducing each contender. Three judges were on hand to taste and grade each contender’s tequila cocktail: Robert Polacek of the Puccini Group;  Virginia Miller of the SF Bay Guardian; and Greg Lindgren of Rye on the Road, 15 Romolo, Rye, and Rosewood. Over 100 people attended the event at 111 Minna Gallery to watch Carlo Splendorini, Kate Bolton, Mike Vegas, and Joel Titelbaum battle it out to win a trip to Mexico, courtesy of UrbanDaddy. Joel Titelbaum won the bout and I wouldn’t be surprised if he is sitting on a beach right now drinking his winning libation, The Sleeping Sage. Enjoy the drink yourself and imagine you are soaking up the sun in tequila country too.

The Sleeping Sage
2oz Herradura Reposado
.5oz Benedictine
.5oz Lustau Palo Cortado Sherry
.5oz honey syrup
Rosemary bitters
1/2 of a lemon (in wedges)
6 sage leaves

Muddle sage and lemon. Add other ingredients.
Shake, double strain into glass.

With our Absinthe Soiree coming up Wednesday, February 29th, we definitely have absinthe cocktails on the brain. Here’s an easy and tasty one to try at home, courtesy of  the folks at Tempus Fugit Spirits.

Brunelle Cocktail

• 1/2 oz H.R. Giger Absinthe
• 1 tablespoon of granulated sugar
• 1 1/2 oz lemon juice

Shake well, strain, and enjoy. May the green fairy be with you!

Like the drink and want to learn more? The folks at Tempus Fugit will be part of the VIP hour at our party – just order your VIP tickets here!