How to Dress Up a Variety of Drinks and Appetizers
Cocktails come in and out of style like crazy. As a chef I’m always thinking of how to pair savory food with savory drinks. I love how they do it in Spain and they top of drinks at the bar but a little bit of pristine which is just a piece of bread, some hamon and maybe some cheese. Another thing that I love to do is the classic olive Martini, right but with my own twist.
I like to add a little bit of pungent cheese, stuff an olive making it a little bit more of an appetizer. Now, just skew them up, pop it in. They’re so easy to make, they just but a little extra personalized twist. Now on my other favorite thing to do is having your cocktail played double duty as an ardor, an easy way to that is just by filling up skewers with all kinds of different things. Here I have shrimp, olives, I have one here with calamato olives and some cucumber. One of my all time favorite is an ensalda caprese. It’s just fresh mozzarella, tomato and fresh basil. Pop that into your cocktail and that is not just a cocktail it’s also and ardor.
One of my all time favorite things to do is take the cocktail and turn it into a meal in itself. And what better way to do that, then it branch with a bloody Mary. Now what I’ll do is I’ll take my glass and I have little water here and I have some pink salt and I will take rim of the glass and pop it in to the salt mixture and doesn’t that make a beautiful presentation, looks great and taste wonderful. Now, pop in my ice then I’ll fill up my Bloody Mary nice and spicy then I have little trick that’s so simple anyone can do this, it’s a Ziploc bag and a little bit of herb to cream cheese in it.
Then what I’m going to do is I’m going to cut, make a little cut here the tip so this serves as a history bag. I’ll take my celery and I will just fashionably work my way down the road nicely with herb to cream cheese and make it awesome I’ll toast that into my drink or add a little bit of Romaine maybe put one in there and these are great because not only are they crispy and delicious but you can dip them into your drink. So put some baby Romaine Lettuce is there enough for the fun bars making this yours.
And you know you can use just about anything. I have some more to deal here. I have some salami, you know if you really want to keep it vegetarian you don’t have to use meat you can use cucumber, even use one of this like the enselada caprese. Let’s just put one over here on the side so you can get a good idea. Then you start building your skewers. I have some chorizo, I have some tomatoes, olives, Now this is where you can get creative it’s all up to you. Whatever you want to put next to your Bloody Mary go for it. Just start skewering them up right there that is what I call brunch.
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