The family that stirs together…

I was reading the Spanish press this morning, and stumbled upon an articled title The families that stir together. It immediately caught my attention and so I read it, here is the original one in Spanish, but basically it reports about this two kids one 10 and the other 8 years old who make their own cocktails. Do not panic, they are non alcoholic cocktails and they are very complex, made with ingredients that very few bars in DC have. Their father is the head of food and drinks (catering) for two luxury hotels, and he was given the National Price for Gastronomy in 2003, and he has chosen to involve his kids with his “line of work” by sparking their interest in cocktails and teaching them how to do it. It is a creative game and one that in my mind is very interesting, on the one hand he is teaching them about drinks and the adult world, but in a very controlled environment, in the other hand it is such a creative exercise I would compare it to music or drawing.

For instance they came up with a version of the Cosmopolitan for kids that follows this recipe:
- Three parts infusing of red fruits or berries
- Two parts cranberry juice
- Two parts orange syrup
- One drop of lemon juice
Shake and present “up” with orange rind

Another more complex cocktail the children developed is called Cocktel de Turron, Turron is a traditional Christmas candy made in Spain, usually made with Almond Paste and honey. For adults here is the recipe:
- Praline
- White Vodka
- Chocolate Vodka
- Chocolate Syrup
- Cream
Stir the ingredients well in a shaker and serve in a tall glass with two ice cubes, top with slivered almonds.

For kids
- Praline
- Almond Tea
- Syrup
- Chocolate Syrup
- Cream
Serve “up” with some shaved ice and slivered almonds

Of course the American in me is thinking that the whole kids and bars do not mix at all, but then the Mexican in me, says why not, they will grow up to drink anyway, so they might as well learn early on. I guess that these two children will at least be fully prepared to face a bar when that time comes. Besides if you are not interested in cooking, this is a great way to play cook with alcohol.

My last thought is that the cooking revolution that has brought us all these exotic ingredients and techniques has pretty much reached everyone. When people are attempting these cocktails at home, what else is there to try? I guess it is a sigh that at least in the western world we are reaching a time period where the pleasure of food and drink re being taken to places that only an overtly wealthy society can.

Vegan and drinks

I will start by saying that I am not a vegetarian, never been, probably never will, but I am open to try anything, at least once. Last night, the coworkers took me out to Gobo, a strict vegetarian place in the East Village, where there was not even butter to spread on the bread. The location is beautiful, an open kitchen, a long communal table in the center and sets of tables all around. The restaurant is all in blond wood, and the china is Asian inspired. One of those places with real pretty silverware.

But enough of the decor, we reviewed the wine list and chose a Spanish White, Albarinio, from North Western Spain and ordered 5 small dishes to share. And they were all very good, the best of all a set of soy cutlets grilled in a teriyaki sauce. They were yummy, I mean they were "meat like", they were crispy, they sauce was not too sweet. Just perfect. Then we also had some spinach dumplings, that were terrific and some fried rolls all using tofu or soy one way or another. Finally, I had order sweet potato and yuka fries - I was good and did not eat them all, actually was too full so only had 1/4 of the order - but they were perfect. Crispy and not greasy, just perfect. Then the coworkers guilted me about eating fries, and hence my good behavior.

After Gobo we visited a couple of bars in the Village, I sticked to water until we stumbled upon this little bar, Massif Central, a charming little restaurant with a terrific bartender who made the most complicated cocktails I have ever had. There I had a Barbelle, a champagne cocktail, with bitters, and different citrus juices, raspberry liquor, too many ingredients too mention, but it was one of those drinks that is pretty to look at and great to drink. So that was my evening, NYC, like the Argentinian says has the best restaurants in America because there is a culture around food, and enough people and money to keep all these unique 40 people places running. Coming from DC, where we rarely eat out of the norm, last night was refreshing and exciting.