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Oysters are most famously savored alongside champagne or vodka, however they aren’t the one accompaniments for these marvelous mollusks. “Oysters and whisky are an unusual pairing that received’t disappoint,” says proprietor and chef Elliot Bell of Charlie’s Napa Valley. This mixture is made much more pleasant when the oysters are complemented by a singular strawberry mignonette sauce just like the one he prepares on the St. Helena restaurant.
“The flavour profile of the charred strawberries on this mignonette would work with bourbon, rye, Irish, and scotch,” says Bell. “We love this mignonette with Tomales Bay oysters paired with both our Bombo #2, a higher-proof cocktail combining rye and rum with candy and spicy cinnamon, or the Lengthy Home, a lighter, citrus-forward rye-based cocktail.”
These two cocktails are terrific on their very own, but additionally function profitable companions for the oysters. “The Bombo 2 matches the acidity and spice on this dish,” notes Chef Bell, “whereas the tropical tones of the Lengthy Home cocktail complement the oysters and mignonette with a contact of sweetness.”
Oysters With Charred Silverado Path Strawberry Mignonette
Serves 4
- 24 Recent Tomales Bay oysters (or different selection)
- 31/4 cup recent strawberries
- 10 dashes Tabasco (or different scorching sauce)
- 2/3 cup yuzu juice
- 1/4 cup distilled vinegar
- 1/8 cup kanzuri paste (or different Korean chili paste)
- 1/2 tsp. black pepper, coarsely floor
Set oven to broil on excessive. Roast the strawberries till charred below the broiler for 10 minutes. Take away from the oven, permit to chill, then finely chop.
Mix all substances besides oysters in a bowl and stir till effectively included. Cowl and put aside in fridge to relax when you shuck the oysters. Shuck the oysters flat-side up so the brine stays within the shell. Simply earlier than serving, add a teaspoon of mignonette to every oyster and serve on a mattress of crushed ice.
Bombo 2
Serves 1
- 1 1/2 oz. Previous Forester 100 proof rye
- 1/2 oz. Bacardi 8 yr previous rum
- 1/4 oz. burnt cinnamon easy syrup (recipe under)
- 4 dashes Angostura bitters
- 4 dashes Herbsaint
- 2 dashes Regan’s orange bitters
- Orange peel for garnish
Add all substances to a mixing glass and high with ice. Stir vigorously for 20 seconds. Pressure right into a rocks glass over a big dice. Garnish with an orange peel.
Burnt Cinnamon Easy Syrup
- 1 1/2 complete cinnamon sticks
- 1 cup granulated sugar
- 1 cup water
Add cinnamon sticks to a dry sauté pan (forged iron or chrome steel). Carry the pan to medium warmth whereas stirring the sticks with a picket spoon for 3-5 minutes or till fragrant and darkened to a deep brown, virtually black coloration. Take away from warmth.
Mix sugar and water in a pot, convey to a boil, and simmer, stirring sometimes, till sugar has utterly dissolved. Take away from warmth. Add toasted cinnamon sticks to easy syrup, let cool, and switch to a sealed container. Refrigerate for as much as 1 month.
Lengthy Home
Serves 1
- 11/2 oz. WhistlePig PiggyBack rye
- 1/2 oz. Aperol
- 1/4 oz. burnt cinnamon easy syrup (recipe above)
- 3/4 oz. lemon juice
- 3/4 oz. pineapple juice
- 3 dashes Angostura bitters
- 3 dashes Herbsaint Pineapple fronds and lime wheel for garnish
Pour all substances in a shaker tin and high with ice. Shake vigorously for 20 seconds. Pressure right into a tulip glass with pebble ice. Garnish with pineapple fronds and lime wheel.
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