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Happy Hour: Ruby Chai Appletini

partysugar — Fri, 14 Nov 2008 16:00:42 -0800

When I hear the word appletini, I can't help but cringe and think of a cloying, neon green cocktail. That's why, while at a recent Root Division art auction, when I saw that the specialty cocktail was an appletini, I avoided it. However, when I heard the appletini was a creation of one of San Francisco's best bartenders, H. Joseph Ehrmann, I knew I had to give it a try. Made with fresh apple cider and vodka infused with tea, this appletini is nothing like its processed counterpart. It tasted like fall in a glass with hints of vanilla and cinnamon.

It takes time to infuse the vodka and apple cider, but the process is worth it, especially if you make a large batch and serve it for Thanksgiving. Don't let Fall pass without making this refreshing, not-too-sweet cocktail, so get the recipe now and read more.

Ruby Chai Appletini
From H. Joseph Ehrmann

Ingredients

1.5 oz vodka (recommended: Square One) infused with Numi Organic Ruby Chai Tea, recipe below
1.5 oz apple cider infused with Numi Organic Ruby Chai Tea, recipe below
.5 oz agave nectar or simple syrup
1 apple (recommended: Gala)

Directions

Cut the apple in half, just of center leaving the stem on. Then slice the core out just to the other side of the stem. Reserve core slice for garnish.
Cut one quarter of the apple into pieces, removing the seeds and core. In a mixing glass, muddle into apple sauce consistency.
Add the agave nectar or simple syrup, vodka, apple cider and ice. Shake for 10 seconds and strain up into a chilled cocktail glass. Head should be frothy and creamy. Garnish with the apple core slice on the rim or floating.

Makes 1 drink.

Ruby Chai- infused Square One: In a mason jar or other glass sealable container add 750ml bottle of vodka and 6 bags of Numi Ruby Chai Tea. Let infuse for 1-2 hours. Remove the bags and squeeze back excess vodka. Pour the infused vodka back into the bottle.

Ruby Chai-infused Apple Cider: Pour cider into a sauce pan and heat (try not to boil). Turn off the heat and add 1 bag of Numi Ruby Chai Tea per 6 ounces of cider. Let steep for 3-5 minutes and remove the tea bags, squeezing back any remaining liquid. Pour spiced cider into a bottle to store.

Mixologist’s Note: I love chai and Numi’s Ruby Chai blend with Rooibos makes for a delicious infusion agent in cocktails. The warm rich spice blends superbly with the apple and by infusing we get intense flavor with no added water. The texture of the Gala apple when muddled into sauce consistency gives this drink a velvety, viscous mouthfeel with a creamy head like a pint of Guinness. If you batch prep the infusions and the apples and this drink is really easy to prepare and serve. To make this drink as a one-off at home, use 1 bag of tea per each 6 ounces of liquid, infusing the vodka cold for an hour or two and heating the cider and infusing for 3-5 minutes.

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PartySugar Behind The Bash: Taste 2008

partysugar — Thu, 24 Apr 2008 09:51:08 -0700

Last Thursday night, I attended one of my favorite parties of the year: Taste 2008. Taste is a fundraiser for Root Division - an organization here in San Francisco - that provides studio space for up-and-coming artists in exchange for their services as art teachers. Food and art expertly clash at this event that invited some of SF's top restaurants to create dishes. To take a look at the food art and the artful food, click the "Start" button.

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In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

Noteworthy Nibbles - Oct. 20-27, 2009

YumSugar — Tue, 20 Oct 2009 14:30:55 -0700

This weekend, the T-minus one week countdown to Halloween begins. If you aren't too busy planning your fright night agenda and costume, take the time to hit up some of this month's biggest events, like Chicago's Champagne fête or the annual Kohler Food & Wine Experience. As the weather gets rainier, I'd personally love to spend a sun-spilled weekend eating my way through Scottsdale.

Know of any events we haven't included on the list? Feel free to pipe up about them below.

San Francisco, CA: Root Division's Annual Art/Food Auction - Oct. 22
Scottsdale, AZ: Crave Arizona - Oct. 22-24
Portland, ME: Harvest on the Harbor - Oct. 22-24
Kohler, WI: Kohler Food & Wine Experience - Oct. 22-25
Chicago, IL: Tour de Champagne Chicago - Oct. 23
Chicago, IL: Beef: From Plains to Plate - Oct. 23-25
Fredericksburg, TX: Fredericksburg Food & Wine Fest - Oct. 24
Lexington, NC: Barbecue Festival - Oct. 24
Detroit, MI: Harvest Beer Festival - Oct. 24
Orlando, FL: Central Florida Veg Fest - Oct. 24
Lynchburg, TN: Jack Daniel's World Championship Invitation Barbecue - Oct. 24

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PartySugar Behind The Bash: Taste 2007

partysugar — Fri, 27 Apr 2007 08:57:32 -0700

Last Thursday night I was invited to a hip local arts event that expertly mixed art, auction and food. Hosted by Root Division - an organization that promotes creative expression and boosts the community by providing studio space to working artists in exchange for their services as art teachers - Taste 2007 was a fundraiser, exhibition, and tasting all rolled into one event. Tastes, bite sized tapas from eight acclaimed young San Francisco chefs, featured delicious, innovative nibbles along side the artwork.

To learn about the amazing food I tasted and check out some of my favorite paintings (including this really cool one of a crab), read more

When I rushed in from the pouring rain, I was delighted to see a gift bag (filled with tons of fabulous goodies, including a super long glass tube and a free manicure at Cinta) was waiting for me. I made my way over to the wine station and got a glass of red from the artist behind the makeshift bar before heading over to the Pescheria table. Their taste was a cold octopus and pea salad that was super fresh without being overly fishy. However, balancing my glass of wine, my Marc Jacobs handbag, and goodie bag while trying to stab individual peas with a two pronged toothpick was too challenging and I ended up tossing the taste without having finished the salad.

Next I sampled the food/art by Michael Yakura of Ozumo (on my list of places to eat) that was on display in an adjoining room. His exhibit proved to be an ingenious combination of food and art - a three course meal, in liquid form, was stuck into tiny suck-able syringes and placed into small pegs and arranged on a wall. Guests were invited to take a syringe and enjoy the meal. The third course, a teeny sip of a creme brulee was the most popular and the fishy cioppino the least popular with its overpowering briny-ness.

When I tasted Scott from Maverick's bbq-ed pulled pork delicately placed on a crisp homemade potato chip, I was in heaven. The meat was moist, not chewy, and the sauce spicy, not commercialized. I quickly devoured several more chip bites before moving on to the mind blowing Noah of Brick Restaurant (also on my list of places to dine). Noah, a student of culinary gastronomy, had created the perfect taste that was layered, complex, and undeniably complete. A paper thin slice of lamb was topped with a creamy, melt in your mouth celery mousse. The bite was to be followed with a celery gin shot that delicately cleansed the palate. This was amazing and by far my favorite part of the night.

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