Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

Archive for Libations

An Eggnog Toast to You and Yours This Christmas!

Poe’s Kitchen will be closed tomorrow—but the bar in our heads is always open. After we put together a kickass Christmas playlist that put us in the mood, Lovewell—our assistant GM went to work with a bottle of Bailey’s Caramel and Absolut Vanilia as I got on a roll with the other ingredients, and we finished our creation, an adaptation of an old New York Times recipe, off with mint. No recipe today—but you get the picture!

Rattlesnake Eggnog
Yields 12 servings

1 qt. milk
1 qt. heavy cream
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades mace
12 egg yolks
1 & 1/2 cups sugar
1 & 1/2 cups Absolut Vanilia
1 & 1/2 cups Bailey’s Caramel
1 qt. half-and-half OR  1 qt. light cream OR 1 c. heavy cream plus 3 c. milk
1 T. vanilla extract
freshly grated nutmeg to taste
fresh mint leaves to garnish

Combine milk and spices, including vanilla bean, in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.

Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (It should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.

Strain mixture into a large bowl and let cool to room temperature. Stir in vodka, liqueur, half-and-half (or equivalent), vanilla and nutmeg.

Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.

HAPPY HOOCH-FILLED HOLIDAYS!

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Frigid Out There, Tropical in Here: The Beantown Mai Tai

We figured the obvious thing to do with Absolut Boston would be to highlight the black tea flavors to create a warming wintertime drink. 

So we did the opposite. And look at the fun we’re having!

Beantown Mai Tai

1 oz. Absolut Boston
.5 oz Cointreau
.5 oz Myers’s rum
.5 oz apricot brandy

Combine in a cocktail glass and top with a splash each of sweet & sour and pineapple juice.

SHAZAM!!!!!!!!!!

Think Drinks: Southern Baptist Brazilian Sweet T

While hashing out this week’s Unleashed menu on the Rattlesnake roof deck, my crew and I came up with just the sort of super-refreshing quaff we could have all used in this heat—one I bet you could use right now. In fact, I’m so sure you need a Southern Baptist Brazilian Sweet T (how’s that for a handle?), I’m going to give you the recipe just in case you can’t make it in to Poe’s Kitchen tonight.

Back home in Georgia when I was growing up, we garnished our sun tea like a cocktail—after making it by setting large glass jars filled with water and tea bags outdoors to steep in the sunshine, we would pour it over ice with a squeeze of lemon, some fresh mint, and a few sliced peaches. Like a good Southern Baptist, I can’t tell you whether any alcohol ever made its way into the mix.

I’m a good Brazilian too—not by birth but by nature; I enjoy  the culture and cuisine of Brazil as much as any Brazilian you’ll ever meet, not to mention the cachaça. So when I combine a glass of the sugarcane goodness that is Beija with Southern sweet-tea vodka, I’ve got the best of both worlds in a beverage. One vodka brand I recommend is Firefly—in fact, I recommend you click on its website and turn up your speakers before you start bartending; the soundtrack sets the mood for the mixology. (Then again, so does a little Stan Getz.)

Dan Sweet T 2
Dan is in the mood to make you a Sweet T.

The Sweet T will be featured on the Unleashed menu this week, and I sense it may make its way onto the regular menu soon—along with many of the other Unleashed specials you’ve been eating up lately!
Southern Baptist Brazilian Sweet T

1 oz. Jeremiah Weed Sweet Tea-and-Peach Vodka
1/2 oz. Firefly Vodka
1 oz. Beija cachaça
2 oz. lemonade
1 oz. iced tea
Splash of sprite
5 mint leaves, broken in half
1 slice fresh peach and mint sprig to garnish

Combine in a martini shaker with ice, shake then pour into a pint glass full of ice and garnish with a sprig of mint and slice of peach. Serves 1.