The Tarot of Cocktails...and a Milky Moon

'As the bearer of this book, you are most fortunate - there are many fine cocktails in your future'.

Who doesn't want to see a fine cocktail in his or her future? Summer or winter, autumn or spring, to celebrate or to mourn, a cocktail is a challenge for the palate and a great way to put your culinary imagination at work. As someone so much in love with the spices, I couldn't stop using them outside the usual savory or sweet edible recipes, and trying my hand on cocktails is the next stage of personal achievement. 

'Like a spread of tarot cards, a cocktail combines different components - each with a unique role to play, a flavor or texture to contribute - and that purpose changes depending on the combination and quantities of ingredients. The ritual involves certain instruments, careful measurements, an alchemy of ingredients, and an order of operations. There's a science to that, but there is magic in the mix, too'. 

Inspired by tarot cards, the 45 'Divine Drink Recipes' by Katy Seibel offers a lot of great tips and invites to unique flavors. For instance, mixing scotch and camomille tea or adding a touch to bell pepper juice to an alcoholic drink. What about mixing red beet and vodka? For me, it was an unique lesson in cocktails basics, starting with the tools, the precise measurements but also the acknowledging of some unique products such as fig butter or Cynar - an Italian liqueur made of artichokes. 

Accompanied by lavish photos, the recipes are relatively simple, if you have the right ingredients and spices. A great recommendation to anyone looking to try something new this autumn.

There are a couple of recipes I have on my list for coming posts, but as for now, my first cocktail achievement was The Milky Moon. 

It is described in the book: 'Calming and familiar with an air of the afar, this take on a classic milk punch draws influence from masala chai'.

Ingredients

2 ounces - around 50 gr. - whole milk. An alternative version is also fine, although I personally thing that almond milk or rice milk or any other kind of substitutes may change completely the final taste.

3 ounches - chai tea concentrate

1 1/2 ounces gold rum. I used a German brand, Nordbrand Nordhausen Goldbrand - Mild. 

pinch of ground cardamom

small pinch of salt

small pinch of ground black pepper

Garnish 

2 star anise from Spice Kitchen UK, received part of their Brand Ambassador Program   

An ice cube or two is also more than welcomed, especially if you plan to sip it in a summer evening.

Technique (mine, as I did not follow fully the directions described in the book)

Add the milk, rum and spices and shake them well. Let it rest for a couple of minutes and serve it in a glass, with the garnish and ice cube.

The result: although the taste of rum stays strong and dominates the drink, the milk and the spices are bringing more nuances and elegance to the drink. It is an unique flavor, which reveals sip by sip.

Preparation time: 10 minutes

Disclaimer: The book was offered by the publisher in exchange for an honest review

Foodie book review: The Bloody Mary, by Brian Bartels

I still remember my first Bloody Mary. I wasn't impressed as this is my usual attitude when it comes to anything that has vodka as a main ingredient, but I was relatively intrigued by the combination. Maybe at the time I was working with too many people coping with various alcohol additictions, and vodka was always on the table and combined with everything - especially wine and beer - and therefore, anyone pouring it to tomato sauce was immediately labeled.

The Bloody Mary by Brian Bartels makes justice to this drink, especially among skeptical snobbish people like me. Based on the author's direct experience as bartender, whose first cocktail he learned to prepare was the Mary, the book offers an extensive biography of the drink, starting with its controversial history and a long list of recipes and ingredients that can be matched. 'Cocktail fashions come and go, but the nourishing charm of a Bloody Mary endures' and the presence of this drink in the respectable menus of famous restaurants and bars from all over the world proves this. As a cocktail that 'commands patience', it offers a very large spectrum of combination for the ingredients. The basic remains always: tomato juice, vodka, spices and seasonings. The adds are: Worcestershire sauce, lemon juice, black pepper, celery, salt and...everything else you think it could match. One of my favorite recipes is called umami mary and has miso instead of Worcestershire and using shiitake infused vodka. 

Besides the beautiful and mouth watering pictures, the book is written in a personal and joyous style which keeps you curious and entertained for just another unique recipe or some stories shared from the exclusive world of bartenders.

A good reading recommendation for any foodie, even though you were, as I was, skeptical and unfriendly to the idea of the Bloody Mary. After all, smart people keep always changing. 

Disclaimer: Book offered by the publisher in exchange for an honest review