Today I have an excerpt of an article I did for the West Ranch Beacon, where I interviewed mixologist Oscar Takahashi on his personalized craft cocktails with wine:
E101: Tell me about wine in cocktails, any projects you have going, and can you give readers at least one of your own recipes?
OT: We are seeing more leeway into wines, fortified wines, and wine based aperitifs in cocktails. Take a look at my American Beauty in my cocktails folder (mindfulmixology.com) and take Audrey Saunder’s 50-50 or go to Alpenz.com.
Eric Seed is a friend of mine and we are always talking about raising the guests experience by having them enjoy different cocktails at different parts of their meal and pairing them as well.
Right now I’m working on a project and new concept here in San Diego. It will be a high-end pacific rim fusion cuisine based lounge and restaurant with pairings with everything from wine, spirits, and even cocktails and molecular mixology.
Here’s a great recipe for this time of the season to awaken the palate but at the same time can also be used during and after dinner with differing proportions:
1 1/2oz Paumanok Cabernet Franc
3/4oz fresh lemon juice
1/2oz Dow’s Ruby Port
1/2oz Clove Syrup (24oz simple syrup 1 1/2oz whole cloves, boil the syrup and add the cloves as it simmers and infuse for about 15 mins. then fine strain and refrigerate)
4 Kirsh Brandied Cherries (Luxardo Aged Cherries work well too)
1 egg white
Dry shake (to emulsify egg) all the ingredients except the syrup and cherries. Muddle the cherries and syrup then combine the two mixtures in the shaker and shake with ice. Strain over a chilled wine glass (in the fridge or chiller).
Garnish with grated Nutmeg. Cheers!
I also have a pumpkin spiced dram that I came up with over weeks and weeks of fine tuning, it works well instead of the clove syrup for a more earthy slightly sweeter and aromatic flavor for an after dinner drink, of course.