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Cocktails
November 27, 2009
Schramm "Old Tom" Gibson

Created By: David Wolowidnyk
Bar Manager/CSS Bartender, West Restaurant



The Challenge: To pair a Schramm Organic Potato Vodka cocktail with the Pemberton Organic Fingerling Potato Chips prepared by Executive Chef James Walt of Araxi Restaurant in Whistler British Columbia.
     Says David: "The potato chips are served with a delightful pecorino-chive cream that has a hint of rosemary, and with those hints of pine that the rosemary give, I decided to infuse the Schramm Vodka with juniper, coriander seed, star anise, long pepper, lemon zest, and cinnamon. Also I added a little sugar, and a hint of Irish Whiskey to mimic the malty and slightly sweet style of an 'Old Tom' Gin."
     A “Gibson” refers to the housemade pickled onions that will be served as a garnish
.


Infusion Ingredients (for one 750 mL bottle):

3 Tbsp juniper berries (dried)
1 tsp coriander seed
1 piece star anise
1 piece long pepper
1 piece of cinnamon stick (3 cm)
Zest of one lemon, pith removed
1 oz. Irish whiskey
½ oz. Simple syrup (2:1)

Infusion Preparation:
In a one litre jar, place the juniper berries and lightly crush with a muddling stick, add the rest of the spices, the lemon zest, and then the vodka, Irish whiskey and simple syrup. Allow the mixture to infuse for approximately 25-30 minutes, then strain off the solids and funnel back into the Vodka bottle.

Cocktail Measurements:
2 oz. Infused Schramm Vodka Gin (60 mL)
½ oz. Dry Vermouth (15 mL)

Cocktail Preparation:
In a mixing glass…
1. Measure the Infused vodka and dry vermouth.
2. Add cubed ice
3. Stir well until chilled (minimum 20 sec.)
4. Strain into chilled martini glass.
5. Garnish with Pickled onions

Garnish:
David’s special pickled onions (West Restaurant)…using a similar list of spices of the infusion, these pickled onions carry on the flavor profile and compliment the Organic Fingerling potato chips with the pecorino-chive cream.


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