Seasons greetings fellow imbibers!  We’re coming into the end of the year and I hope everyone’s holidays are wonderful and full of love and jubilation.  It’s been a busy fall already at Mise en Place and we are in full holiday swing!  Please come see me for my Pear Cider-tini–great flavors that in tune with the season!

Lots to cover at the end of this year.  We had our 1 Year Anniversary this October (applause) and we celebrated with some new treats and old favorites.  The discussion was flavors and I wanted to showcase my new drink menu for the winter, so we tasted a few of my new concoctions that were definitely on the fringe of the palette.

First, we tried my new Bacon Bourbon.  Yes, you read right–BACON INFUSED BOURBON.  Proof that bacon is good in EVERYTHING.  The flavor profile is a mellow smokiness, with a little bit of savory and salty.  I have created a drink with it I call The Kentucky Breakfast.

The Kentucky Breakfast

2 Ounces bacon infused bourbon–I’m keeping this method close to my vest–come see me at Mise and I’ll tell you how to make it

Splash of fresh OJ

Splash of real maple syrup

Stir ingredients in a small shaker and pour into a highball glass.

I also have began infusing serrano peppers into a chocolate vodka to make a spicey and smooth chocolate martini I call Hot Chocolate.  Simply cut 3 serrano peppers and remove the seeds and add them to any vodka or tequila bottle for a spicy upgrade.

Hot Chocolate

3 Ounces Serrano Chocolate Vodka

1 Ounce homemade chocolate syrup (non-dairy)

Add items to a shaker and shake it the chocolate syrup breaks down into the vodka.  Pour into a martini glass.

Everyone really loved my Sangrita from our first meeting ever, so I made it again for our anniversary celebration.

Nate’s Milagro de poca sangre ”Miracle of Little Blood”

46 ounces tomato juice (plain/not V8–prefer Campbell’s Organic)

5 ounces blood orange juice

3 ounces simple syrup

2 ounces fresh lime juice

4 pureed serrano peppers

1/4 tablespoon salt

1 1/4 ounces of Milagro Tequila

Regular orange juice is an okay substitute if you mix it  with 1 ounce Grenadine.  Combine all the ingredients into blender EXCEPT the tomato juice and give the contents a few medium speed spins for a few seconds–long enough to dissolve much of the salt and peppers into the juice mixture.  Add tomato juice and give the blender ten more seconds on a lower setting to mix everything thoroughly.  Place in refrigerator for minimum of 12 hours so that the flavors marinate.  Serve in a shot glass as a chaser to your shot of tequila.

Also, I had a request for eggnog recipes.  Here 2 of my favorites:

Nate’s Boss Nog

6 eggs

6 ounces brandy

6 ounces spiced rum

3/4 cup of sugar

1 quart milk

1 pint cream

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

Beat the eggs while adding the sugar as they mix.  Add the other ingredients and mix thoroughly.  Dust drink with nutmeg before serving.

Chef Guillermo Pernot’s Crema de Vie

1/2 teaspoons whole cloves

2 cinnamon sticks

1/2 cup water

3 tablespoon sugar

6 egg yolks

14 ounces sweetened condensed milk

15 ounces coconut milk

12 ounces evaporated milk

1 teaspoon vanilla extract

1-2 cups dark rum

In a saucepan, cook the cinnamon, cloves, sugar, and water until reduced by half.  Remove cinnamon and cloves.  Beat the egg yolks until creamy; add cooked syrup, milks, and vanilla.  Continue beating until combined.  Add rum to taste and place in a bottle or pitcher with extra cinnamon sticks and chill.

Everyone have a wonderful holiday and we’ll see you in 2010!!!

Cheers,

Nathan DeWitt

Bar Manager ~ MIse en Place

This entry was posted on Friday, December 4th, 2009 at 7:43 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.