Wednesday, July 13, 2011
Luscious Labor of Love
While it's no secret how much I love writing about food, from the farmers who grow it to the cooks who put it front of us at our favorite restaurants to how to make it at home, I'm also crazy about beer, wine and cocktails and our local crew of brewers, winemakers and distillers. Here's a write-up I did for a recent issue of MIX magazine on David Shenaut, plus the recipe that didn't make it into the magazine. The perfect cooler for a summer gathering, it's simple, light and refreshing.
Zeus Café in the new Crystal Hotel downtown, where he's planning to shake things up with his signature Souracher cocktail. Named after a brilliant kitchen staffer he worked with at Brad Root’s eponymous restaurant in Camas, Washington, who liked to end his shift with a combination of lime juice, Campari and whiskey, Shenaut was intrigued enough to spend five years perfecting it. He describes it as “incredibly balanced and packed with flavor, with both masculine and feminine qualities.” I call it irresistible.
3/4 oz. Campari
3/4 oz. fresh lime juice
3/4 oz. rye whiskey (100-proof)
3/4 oz. Carpano Antica
1/2 tsp. rich Demerara sugar syrup (2:1; no heat)
Spicy ginger beer
Tools: shaker, strainer
Garnish: long lime peel
Shake first 5 ingredients with ice and strain into a Collins glass filled with an Ice spear or large ice cubes. Top with ginger beer and garnish.