For those of you who partake of the drink -The Cocktailian.
I don't really drink alcohol anymore, but if I did, this would sound wonderful. Try it and let me know what you think. Also, check out some of the rest of this guy's site. Cool Cajun/Creole food info.
The Cocktailian. In today's edition of Gary Regan's fortnightly column, the Professor, our cocktailian bartender, mixes up a Menage au Poire, which looks great. Read about it at the link, but have a look at the recipe first:
Menage au Poire
Adapted from a recipe by Victoria Damato-Moran,
bar manager at Tony Nik's in San Francisco
1-1/4 ounces Pitú cachaça.
1 ounce Belle de Brillet (pear and Cognac liqueur).
1/2 ounce Chinaco Reposado tequila.
2-1/2 ounces pear nectar (Santa Cruz, Hansen's, etc.).
Juice of half a lime.
Pinch of sea salt.
Fill a cocktail shaker 2/3 full of ice, add the ingredients
and shake for about 15 seconds. Strain into a chilled cocktail
glass. Garnish with a lime twist and a slice of pear.
[At our house, this would be enough for TWO 3-ounce drinks.]
This looks brilliant; I can't wait to try it. We've been looking for ways to use Belle de Brillet, which we love (and which Wes used in his Mary Jane Cocktail, a relative of the Footloose). This is very inventive
[Via Looka! | Because life is too short to eat bad food.]