Cocktail Challenge: yellow mustard | Cocktail Challenge | Chicago Reader

Cocktail Challenge: yellow mustard 

Spiaggia's Brendan Smith gives the Brandy Alexander a ballpark twist

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Brendan Smith's Senape Dolce

Brendan Smith's Senape Dolce

Andrea Bauer

"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.

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Smith has challenged Karl Fernandez of Old Town Pour House with Parmigiano Reggiano. "Why not a yummy cheese cocktail?" he asks.

(Recipe below 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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