Spirited Culinary Adventures with Natalie Bovis
Los Angeles: Kitchen Meets Bar Class at Spork Foods

Los Angeles: Kitchen Meets Bar Class at Spork Foods

Teaching is my favorite thing to do in the liquor business. Whether training distributors’ sales teams, doing an on-premise spirits talk in bars and restaurants, or teaching a cocktail class for the everyday person who loves to entertain, sharing my passion for mixology keeps my own fire ignited. I particularly love teaming with a cooking school because it really exemplifies that following a cocktail recipe is not more complicated than making a cake.

I really love teaming up with the photo 1lovely ladies at Spork Foods in West Hollywood. Their all-vegan cooking school not only focuses on healthy, easy-to-make dishes but Jenny and Heather deliver the information with all the snappy fun of a one-two duo at an improv theater. It’s Los Angeles at its best!

This week, we presented a Kitchen Meets Bar cocktail class, based on the name of my video series Edible Cocktails: Kitchen Meets Bar, in which I use ingredients in both food and drink. The gals and I paired healthy appetizers with drinks using market-fresh ingredients, and the students got to make, nibble and drink the fruits of our (and their) labor. It was a blast! Here are some recipes for you to consider for your next party:

 

photo 21)  LAVENDER GIN SOUR, Paired with Vegan Cheese straws

  • 2 ounces G’Vine Floraison gin
  • 1 ounce Freshly squeezed lemon juice
  • 1 ounce lavender syrup
  • Garnish: lavender sugar rim, edible flower

Shake all ingredients with ice. Strain into cocktail glass. Garnish with edible flower or lavender sprig.

Homemade Ingredient: Lavender syrup

  • 2 cups sugar
  • 1 ½ cups water
  • ½ cup lavender buds

Bring all ingredients to a boil., stirring often. Once clear (all sugar dissolved), let cool. Let lavender sit overnight. Strain, and bottle.

 

photo 42)  DRUNKEN CHERRY MANHATTAN, Paired with Creamy Cashew Cheese with crudite and bread

Stir with ice. Strain up into martini glass, or over ice in a double rocks glass. Place drunken cherry into glass.

Homemade Ingredient: Drunken Cherries with Cherry Heering liqueur & Whistle Pig Rye Whiskey Cover cherries in Cherry Heering liqueur and Whistle Pig whiskey. Cover, refrigerate.

 

photo 53)  PEAR MARGARITA, Paired withRoasted Tomatillo Salsa with organic chips

Shake all ingredients with ice. Strain into ice-filled rocks glass. Garnish with pear fan.

Homemade Ingredient: Pear Puree made with Xante cognac-based pear liqueur

  • 2 cups peeled, chopped pears
  • ¼ cup sugar
  • ½ cup Xante Pear Liqueur

Simmer all ingredients on medium heat for about 1 hour, or until pears are very soft and liquid has reduced. Cool, then puree in blender. Refrigerate.

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