Best Way to Start Your Night With a Salad 

Critics' Pick

click to enlarge nightlife_toast_beet_salad.jpg

Scott Elmquist

Every now and then we’ll throw out a Bartender Challenge to a local drink-maker to see if mixologists really can turn any inspiration into a cocktail worth tasting. We thought we’d finally found a way to stump somebody when we asked Scott Harris — the beverage director for the cocktail programs at Toast, Estilo and Hutch — to create a drink using the classic beet and goat cheese salad as a starting point. But he somehow came through, producing a tangy, slightly sweet, slightly earthy cocktail that practically glows with fuchsia light.

It Beets a Mule
2 ounces Del Maguey Vida Mezcal tequila
1 ounce beet and peppercorn shrub*
3/4 ounce fresh lime juice

Directions:
Add all ingredients to a cocktail shaker and shake with passion. Double strain into a rimmed cocktail glass, and garnish with shaved frozen goat cheese across the surface.

* Beet and Peppercorn Shrub (Adapted from a recipe in Imbibe Magazine)

10 organic red beets
1/2 cup white vinegar
1 cup apple-cider vinegar
1 cup white sugar
1 teaspoon black peppercorns
1 teaspoon kosher salt

Purée the beets and vinegar in a blender. Press it through a fine mesh strainer to capture. Combine the juice, sugar, peppercorns and salt in glass container. Cover and let steep for 24 hours at room temperature. Strain the mixture through a double-wrapped cheesecloth and pour into another glass container. Refrigerate and use within two months.

(Sorry, no information is currently available for other years in this same award category.)

Comments

Subscribe to this thread:

Add a comment


Copyright © 2016 Style Weekly
Richmond's alternative for news, arts, culture and opinion
All rights reserved
Powered by Foundation