Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “Bourbon”

Gardentails

Gardentails

(like the Cocktails)

Mother Earth Libations

Mother Earth Libations

Now how many times in your life have you spent the day in the garden thinking about what great cocktail you are going to harvest today? Maybe never! But absolutely great Gardentails are just sitting there waiting for the pickin’.

She's Hot Mary

BloodyYaki

Start this Hot Mama out with some Garden Infused Vodka.

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Jalapeños, Habanero Chiles, and Fresh Basil, and Limes fire up this Gardentail. 

I like to make home made Tomato Basil Soup using my fresh San Marzanos and use as my mix, along with a little horseradish. Mix in about 4 tablespoons of Barbeyaki Spicy and you are ready to take off. Then pour in that infused vodka and garnish with olives, picked cucumber spears , and a piece of crispy bacon. Goes real good with a big bowl of your favorite Gelato.  This recipe curtsy of Barbeyaki Master Chef John Woods.

The Chamtito

The Chamjito

On the refreshing side of things, try out the Chamjito. Champagne with Mojito. Muddle some of your fresh mint, limes with some sugar water and Silver Rum.  Strain and pour half a flute mixed with the other half of Champagne. The garnish with fresh raspberries, blueberries, and tiny leaves of mint. You better make a bunch of this because you can’t stopped drinking them.

The Flower Child

The Flower Child

This Gardentail is for all of you Flower Folks. Infuse some Titos Vodka with Elderflowers, Buffalo Grass and Basil. Mix together 65% Rose wine and 35% of your Floral Concoction. Garnish with Blueberries.

And last but not least, the Delta Punch

Delta Punch...and It's Packed

Delta Punch…and It’s Packed

Put a cup of Raw Sugar with a quart of Indian Black Tea. Then add a quart of Buffalo Trace Bourbon, 2 cups of Meyers Dark Rum,2 Cups Cognac, 1 cup Fresh Squeezed Lemon Juice, I cup Fresh Squeezed Orange Juice and 1 1/2 cups Pellegrino Sparkling Water. Garnish with Nutmeg.

Hotty Toddy and Be Nice To Your Garden.

Y’all Done Drank So Much You Look Like You Been Chasin’ Cars

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Ice…..maybe the most important part of your life!!!

Why Lie?

I like to drink. And I prefer cocktails over beer and wine. I know, thats not a good habit but I do make great effort to keep this vice under control. Over the last 10 years there has been a major paradigm shift from wine back to the great ole days of cocktails. No longer is the sommelier revered and worshipped. It’s the Mixologist that is causing all the “stir“.

But there is one huge secret weapon in the perfect cocktail :

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Ice!

As most of you know I grew up in the deep south. I was appalled when I attending a symposium that featured famed mixologist Alba Huerta from Houston Texas and found out that The South had created very few Cocktails over it’s long and thirsty history.

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Alba In Action

Well I’ll be. All that Bourbon and Rye that we consumed while being masterfully educated at Ole Miss. Is that truly possible?

Well there is good reason for this perplexing thought. Ice. You see, back in the days of The Civil War, the Yankees were starving us Rebels out of everything…….even ice! No ice, the meat goes bad. No ice, the milk spoils. No Ice, No Cocktails! The only folks that had ice were those lucky folks in New Orleans cause they had a port. And the only folks that could afford the ice (not the Bourbon) were aristocracy(big word for rich folks).

And that’s where this lovely signature Southern concoction came from:

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The Mint Julep

2 oz. bonded rye whiskey (Heugel and Huerta use Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

 

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.

Alba Huerta and Bobby Heugel, Julep, Houston

 So the next time you start sipping on that 6:00 PM cocktail, remember just how lucky and blessed you really are to have Ice at your beckoning call. And there is nothing better than having pulled pork and Barbeyaki stuck in your teeth when you are enjoying your libation.

“An intelligent man is sometimes forced to be drunk to spend time with his fools.” -Ernest Hemingway”

Thanks to Alba Huerta and Bobby Huegal for these great pictures and their great drink in’ holes, “Anvil”, “The Pastry War”, and “Julep”

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Disneyland of the South

“Hotty Toddy”

I love Disneyland! And for that matter Disneyworld. It is one of those rare places that no matter how depressed, how poor, how lonely, and how angry with the world you are, if you can get there, all the bad stuff goes away. It can’t be real. It is just too wonderful to be true. But did you have any idea that over 150 years ago Walt Disney dreamed about a “Disneyland of the deep South?” One hour south of Memphis, Mickey and Donald are best friends with a dude named “Colonel Reb” in Oxford, Mississippi and The University of Mississippi, better known as “OLE MISS.

“The Grove” on game day

I grew up in the Mississippi Delta, probably the poorest county in America. Mississippi itself, is one of the poorest, most underprivileged states with the highest rate of  diabetes and heart disease rates in the country. But out of nowhere, in this tiny town in Northwest Mississippi, you will find the wealthy and privileged, the fit and beautiful, and truly, “The Happiest Place On Earth.” Ole Miss has about 20,000 students from all over the country. They come from California to Georgia, and Texas to Minnesota to participate in what has to be the greatest 4 year party, some call an education, in the United States. At Ole Miss they say, “We may not win the football game, but we have never lost a party!”

“The Square”

Now I know this is hard to believe, but the Downtown Square of Oxford is home to some of the top restaurants in the country. And  side-walks are surrounded by fashion forward couture apparel shops. You could be shopping on 5th Avenue or  Paris and you would never know it. Except for the fact that the service and kindness exhibited by shop owners and chefs is overwhelming.

My top pics for cuisine are: 1. City Grocery 2. Ravine 3. Boure 4. Ajax 5. Honey Bee Bakery (best breakfast to me). The nationally renowned John Currance is the purveyor of several of the finer establishments in Oxford and brings a fantastic fare of Southern/French/Indian melange to his dishes. For those of you Yankees visiting, that are dreaming of some good ‘ole Mississippi Catfish, try The Taylor Grocery just outside of town.

City Grocery

Taylor Grocery

Necessary Vernacular While Visiting Ole Miss and Oxford:

  1. “Hotty Toddy” (Greeting to fellow Rebels)
  2. ” You got some Jack” (hand me that brown bag full of bourbon)
  3. “Ain’t that gorgeous” ( female expression while looking at a Torrey Birch Purse)
  4. ” I gotta pee real bad” (male expression when you have to pee real bad)
  5. ” Y’all come back now” (We love your money..come back and spend more)

See Y’all

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