Monday, June 20, 2016

New Orleans Swizzle


After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular,  I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended together so intimately that was thus bound to determine how to make one for myself at home. A little research and a few attempts later, I arrived at this:

Fill a Collins glass (pint glass if you don't have a Collins glass) with some ice, then pour in the following.
2 shots of New Orleans Rum (the original uses the white variety, but you have my permission to use the gold type).
½ shot Lime Juice
¾ shot Falernum (Fee Brothers can be acquired at Martin Wine Cellar. This is my preferred falernum.)
½ shot or less grenadine
2 dashes Peychaud’s aromatic bitters
Next, top off the glass with club soda. stir with a swizzle stick. enjoy.

Forgive me Adelaide.

Friday, June 3, 2016

Marinated Crab Claws

Make this marinade 48 hours in advance of serving.

Ingredients

1 cup chopped green onions — tops and bottoms
1 cup chopped celery — stalks and leaves
4 heads garlic, chopped (note that it’s heads, not cloves)
1 cup chopped parsley
2 cups spanish olive oil (yep, Spanish tastes different)
2 cups tarragon vinegar (must be tarragon flavor)
juice of 6 lemons
2 Tbsp salt
1 Tbsp pepper

Instructions

  1. Mix above ingredients and refrigerate. About 10 hours before serving, LIGHTLY wash cocktail crab claws, just enough to separate them. (Cocktail crab claws are sold in pint size containers, and this marinade amount is enough for 4 containers.) 
  2. Put the crab claws in the marinade, and return to refrigerator until about 30 minutes before serving. I like to let them come close to room temperature before eating, rather than have them be cold.
  3. Place crab claws on a serving platter (they look lovely pinwheeled on a round platter) and spoon some extra marinade over them. 
  4. You can also serve them with Leidenheimer bread.