Cocktail Challenge: yellow mustard
Spiaggia's Brendan Smith gives the Brandy Alexander a ballpark twist
By Kate Schmidt @Readerkate
"I hate yellow mustard," Spiaggia bartender Brendan Smith protested after the Palm's Mike Freeman challenged him with the condiment. But thrown a curve, Smith went with it, devising a take on an old-school Brandy Alexander. His twist combines cognac with a honey-mustard gelato he made by adding French's mustard to a base of sugar, water, eggs, cream, and a bit of Miele Thun acacia honey. The name means "dessert mustard" in Italian.
Who's Next
Smith has challenged Karl Fernandez of Old Town Pour House with Parmigiano Reggiano. "Why not a yummy cheese cocktail?" he asks.
(Recipe below slideshow.)
Slideshow
Senape Dolce
1 oz A.E. Dor Napoleon cognac
1/2 oz Amaro Averna
1 scoop honey-mustard gelato
Acacia honey and crushed honey-mustard pretzels for garnish
Put ingredients into a blender and blend until creamy. Pour the cocktail into a martini glass rimmed with acacia honey and crushed honey-mustard pretzels.
"I believe in simplicity," Smith says. "It seems to work."
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Related Locations
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Spiaggia
- 980 N. Michigan Ave., Chicago Gold Coast/Mag Mile/Streeterville IL 60611-4501
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312-280-2750
- spiaggiarestaurant.com
- (based on 16 user reviews)
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