Thirsty Thursday: Gettin a buzz from Sorbet?

Normally we try and bring you a drink that you could attempt to make at home but this week I found something so special I had to share it even if most of you will not have the tools to make it. If you do have the necessary equipment in your home bar, well you sir are doing very well for yourself. My hat is off to you.

Bourbon Cherry Sorbet

Ingredients:

Simple Syrup

Cherry Sauce

Maker's Mark

 

I hear you saying it already. "Hey I have all that stuff why can't I make it at home?"

Well you could probably create a bastard version of it with a blender and letting it set in your fridge but it's not going to be the same unless you have this bad boy.

 

 

No, not Chef Mitch from Beta by Sabor, although it would probably help to have him show you how to use this machine. I'm guessing most of you don't have a mixer with a liquid nitrogen tank attached to it.

Why is it so good? It has to do with the speed that the water freezes. The water isn't given enough time to do its normal snowflake crystallization thing. It freezes so fast that rather then tasting icy it tastes creamy like an ice cream. The quick freeze also keeps the flavors separated. You get the bite and warmth from the bourbon before you taste the cold cherry flavor of the sorbet and the contrast is amazing. It also looks really cool when you make one.

 

Go get yourself one as soon as possible.

 

Beta by Sabor

414-431-3106
777 N Water St
Milwaukee, WI 53202

Look forward to seeing more from Mitch and Beta coming up soon!

Eating Out: Downtown Delafield

I had to dog sit this past week. It was pretty sweet, I got to stay out in Delafield in a pretty nice house with a well stocked fridge. The downside was that I was responsible for 2 golden retrievers, a boxer, and a viszla. On top of that these people have one of those giant white birds that can say "I love you" but more often it likes to make a screeching noise that can pretty much drive you insane. I love my pets but 4 dogs running playing and barking on top of that screeching bird... I needed a drink. So I ventured out into Delafield... this is an account of that trip.
 

Revere's Wells Street Tavern

262-646-4070
505 Wells St
Delafield Wi 53018


I thought I would start off with a beer and eat something that would soak up some of the booze I planned to be drinking later. I headed over to Revere's... and look at this.

No this isn't a special order, this is actually on the menu. It's called the Double Revere Extraordinaire. Two grilled cheese sandwiches make up the bun of this monster bacon cowboy burger. It probably has enough calories to fuel the average human for 2 days. It is the only burger I've ever had to eat with a knife and fork. Be warned you may need a nap after this one.

Mazatlan
262-646-9687
601 Milwaukee Street
Delafield, WI 53018


I didn't take a nap. I kept going for better or worse and I wandered up to this little Mexican cantina.

I wanted to order food, it smelled good... but I was full from Revere's. I decided on a small margarita and some chips instead. Yep a small margarita is roughly 24 ounces. This is one of those places that you could come on a sunny afternoon and waste all day sitting on the patio sampling tequilas until closing time. I plan to do just that soon as the weather gets better.



Zin “Uncommon Cal Italian”
262-646-5959
629 Main Street
Delafield, WI 53018


After that I did need to go home and catch a nap but when I woke up I got right back on the horse in search of more local eats and drinks. Next on the list was Zin. Its a cute place right off the main drag of downtown. The wine list is pretty good so I started working my way through the by the glass selection and ordered up a BBQ chicken flat bread and some ahi tuna skewers. The flat bread was really good. It was nice and soft and the skewers weren't bad either. The decor of this place is very cool and colorful with lit stain glass panels covering the walls. Glad I stopped in and I need to make a note to come back and try an entree next time I'm in town.

Kurt's Steak House
262-646-3333
22 West Main Street
Delafield WI 53018

It's dark, its an old place, it's walls are covered with rustic wood, it's one of those places a person could order a bold red wine and disappear into the shadows to have a shady conversation about illegal activities... you know "take care of business". Ok maybe that's just because I watch Boardwalk Empire and there are pictures of Charlie "Lucky" Luciano on the walls. The menu isn't new and contemporary, it's filled with old classics. Your grandmother would like you to take her here so she could show you what food should taste like. I had some crab stuffed mushrooms and some chicken liver. Left full once again, and satisfied.

Fishbone's Cajun & Creole

262-646-4696
1704 Milwaukee Street
Delafield, WI 53018


I'm full again, second time today that I have no room in me for anything solid. I headed down to the lake front and stumbled into Fishbone's. The bartender was awesome. He poured me a generous helping of scotch, and a key lime martini for dessert. He insisted we try some food so to appease him we got some ceviche. It was good, later he brought out some guacamole to go with it. This is another place I need to come back to with an empty stomach because I'm very interested in finding out what the chef was apparently burning in the kitchen. Every few minutes I saw a tower of flames rise up off his grill. I will be coming back.

The story ends with me going home, letting the dogs outside, getting screamed at by the bird, and passing out with the TV on.  Best day ever? Maybe not, but still pretty good.

GO EAT!

Fun Behind Bars with Dy Mixes

Some Like it Hot!~

The hottest trends in beverage alcohol reflect the hottest trends in the kitchen. As the bar and the kitchen become ever-closer entwined, it is no surprise that the National Restaurant Association's annual report gives strong indicators that this trend continues through the current year (and I predict, beyond). Bartenders are reaching into the back of the house for ingredients and techniques that enhance the uniqueness and quality of our work.

According to the National Restaurant Association (www.restaurant.org), the single hottest trend in beverage alcohol today is the use of artisinal and micro-distilled spirits. A micro-distilled spirit is what it sounds like: small batch spirit, slowly sold in small quantities, similar to the micro-brewery. Artisinal spirits are slightly different. They are made in larger quantities, but are still smaller than the industrial spirit production of say, a giant like Bacardi USA. Great care is given to the selection of base ingredients, and to the fermentation and distillation processes. All effort is made to produce a spirit of the finest possible quality.

In Milwaukee, this movement is being served by Guy Rehorst, whose Great Lakes Distillery is quietly producing high-quality spirits that are making big noise at national competitions. The Distillery's vodkas (Citrus Honey and Classic), gin, and Pumpkin seasonal spirit are all award-winners. The newest champion is Kinnickinnick Whiskey. "KK" as it is affectionately shorthanded, won the coveted gold medal at this year's San Francisco World Spirits Competition. Other spirits, including up-and-comer Roaring Dan's Rum, have yet to achieve the accolades of their siblings, but it seems that exceptional quality runs in the family.

Another smoking-hot trend, noted by the National Restaurant Association, is the culinary cocktail. Behind the bar, we call it a craft cocktail, and it is a natural fit for these locally-produced, small-batch spirits. Locally-sourced ingredients are a big part of this movement, and although Rehorst's products don't suffer from travelling great distances, we are ever mindful of impact of shipping on the environment. Keeping close to home reduces the carbon footprint of the cocktail, and the flavors of Kinnickinnic Whiskey are particularly suited to this style of mixology, according to the Beverage Testing Institute's tasting notes:
 
"Minutely hazy light amber color. Light grainy, husky aromas are suggestive of buttery nut brittle, brown spices and chocolate oatmeal cereal with a silky, dry-yet-fruity medium body and a hint of mocha, mossy stone and pink pepper on the zesty finish. A nice choice for craft cocktails"  (www.greatlakesdistillery.com)

Growing herbs on-premise is a similar practice that supports "clean" cocktails. Growing the herbs ourselves guarantees that they are fresh and free from pesticides. We can source our own mint for Mojitos, Chamomile for Tea-tinis, and Lavender for Lavender Lemondrops. For a slightly adventurous twist on a cocktail you know and love, try the Orange Basil Mojito.

Orange Basil Mojito

1.5 oz. Light Rum
2 Orange Wedges
6-8 Fresh Basil Leaves, plus 2 for garnish
1 tsp. Fine Baking Sugar
Ginger Ale and Club Soda

Fill your glass most of the way with ice. Muddle the Orange Wedges, Basil Leaves and Sugar, and put atop the ice. Add the Rum and fill the glass with equal parts Ginger Ale and Club Soda. Spank the remaining Basil Leaves (lay them in the palm of one hand and slap them with the other to release their fragrance) and float them atop the drink. Enjoy!

More From Dy at her Blog: Fun Behind Bars