Anthony: Welcome to Art of the Drink, my name is Anthony Caparelli and we are here at Devin Tavern in Tribeca, New York City. We are going to be doing something a little different this week. We are going to be doing a food and cocktail pairing. So what we have is in the back Chef Christopher Cipalone is making a bourbon glazed prawn dish which we are going to go check out and then when we are done, we are going come back out here, grab one of their bartenders from upstairs and put together a signature Devin Tavern cocktail matched perfectly for this prawn dish.
The secret is both of them are going to be using Marker’s Mark bourbon. So we are here with Chef Christopher Cipalone. Chris tell me what you will be making for us today?
Chris: Today we are going to be making some bourbon glazed prawns with sweet corn succotash. As we are getting our pan hot, we season the prawns with salt and pepper on both sides of course and laying the prawns. It is important to let these sit so we get a nice color on one side and we are not going to cook them all the way through because we are going to finish flavoring. So I season it and it starts to brown a little. Then we flip it, a nice color on there.
Anthony: That is beautiful.
Chris: That is the point we are actually going to take them out of the pan and leave them a little undercooked and let them drain. To the pan we are going to add five tablespoons chalets, garlic, hint of chili flakes, a little beat, and a little brown sugar to sweeten it up a little bit. I think I have all that working. Glaze with a little Maker’s Mark, off the heat of course.
Anthony: That flame is going to be used off the heat?
Chris: We are actually going to flame it right now [frying] and stop the flame and put a little orange juice. It is beautiful, you see the lines here? For a little extra acidity to kind of balance against the sugar. As you can see that is producing a thickening in the sugars. This is where we add the paprika, and a little smoky thing to go along with the vanilla and the Maker’s Mark there. We will see that get thick
We will put the prawns back into it. We add little knob of butter to round out all that acid and sweetness and we just kind of tug and baste.
Anthony: It is important not to overcook the prawns?
Chris: Yes, because they will get rubbery. So as this sauce is nice and thickened up, we are ready to rock. You can cut your (Inaudible) and if you noticed, the butter just finished so it is fully incorporated. So we go right here. I have my sweet corn succotash all ready. You can serve this with whatever you like. Then we have the prawns. Nice glaze. Fills that over and finish it with a little cilantro and then you have it.
Anthony: All right, so we are here with Kate, Kate is a bartender here at Devin Tavern. Kate, I am really excited about this prawn dish I have got to tell you.
Kate: It is amazing.
Anthony: I understand that you have a bourbon based cocktail to match the bourbon and the prawn dish that we got made for us. Tell me about it.
Kate: We do. This is our Devin old fashioned. We used seasonal fruits so it changes up. We just switched over to our white peaches. Sometimes we would use vineyard cherries but this time we are not. We are just using a regular cherry. We have orange bitters and a little sugar and a little Maker’s Mark.
So the first thing we are going to do is we are going to take white peach and this is basically the whole peach because it is a small one but if you are using just a regular peach, you would do half a peach. Then I am going to take three cherries and have them cut in half and I am just going to put two bar spoons of sugar in here. So I have got one, two and [Voice overlap]. This is an awesome muddler. Then we have got the fun part, we got our Maker’s Mark. We are putting two ounces of Maker’s Mark in here.
Anthony: Good, I personally love Maker’s Mark and an old fashioned because Maker’s Mark has just a lot less bitterness than most bourbons but a little bit more sweetness as well. I think it goes great with the rest of the ingredients.
Ka
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