LIQUID ASSETS

SPREADING HOLIDAY CHEER

Purveyors of Fine Elixirs, Wilks & Wilson

BY ZACHARI WILKS

Zachari Wilks has been a familiar face behind bars for a little over 15 years. He has pioneered the craft cocktail scene in Indianapolis and acted as catalyst to the growing mixology culture now found within the city. Zach’s appreciation for the art of a well-balanced cocktail and his ability to put a creative spin on old classics has earned him much recognition countrywide.

As founder and former owner of the Ball and Biscuit, Zach was named top 12 bars in the nation in 2012 by Esquire magazine. You can find his Wilks and Wilson line of organic syrups on most bars throughout the city.

RUBY SUE COCKTAIL

There are so many reasons to celebrate during the Holiday season and when I think about celebratory cocktails my mind always seems to turn towards bubbles. This is a wonderfully balanced cocktail that is simple to make and will be a highlight of your holiday gatherings.

Shopping List

St. Germain is our sweet element and is a liqueur that is made from fresh wild elderflowers that are picked in the wild. It has a honeysuckle like flavor with hints of peach, orange, grapefruit and pear.

For my sparkling wine I chose Il Follo Extra Dry Prosecco. Feel free to use any sparkling you can get your hands on, just be sure to choose something dry. I like prosecco and cava for cocktails because there are some really high quality options without breaking the bank.

Aromatic bitters help to balance all of the flavors and bring the cocktail together. For this cocktail I’m using Wilks & Wilson Orange Bitters.

Mixology

It really doesn’t get much easier for this one! Pour 1 ounce of St. Germain in a champagne flute add a couple of dashes of orange bitters and top with sparkling wine. Give it a stir or two with a spoon and garnish with the peel of an Orange.

This cocktail is guaranteed to be a hit with all of your friends and family this holiday season.

Cheers!

PEA POT PIE

A warm meal for a cold day

RECIPE COURTSEY OF CARA DAFFRON, U-RELISH PHOTOGRAPHY BY KELLY JORDAN

Cara Daff orn, founder of U-Relish Farms in Indianapolis, has created a delicious line of local preservative-free products that are easy to adapt for gluten-free diets. Seeing a need for quick meals using healthy, whole ingredients, she focused on dishes that could be prepared using a crock-pot. More and more busy people are turning to slow-cooker recipes, especially during the winter months, because nothing feels more comforting than coming home to a complete meal after being gone all day.

Cara graciously shared one of her most popular recipes with us. Her Pea Pot Pie uses hardy and readily available vegetables and herbs, like tarragon and thyme, and off ers that fresh, home-cooked taste we all long for. Serve this crust-less pot pie on its own or with biscuits. If you really want a traditional feel, you can bake the fi nished product in a pie tin with a simple pot-pie-style pastry top. To incorporate more protein into the dish and 2 cups of diced cooked chicken or turkey to the pot before cooking. We recommend adding cooked meat verses raw meat to avoid salmonella.

U-Relish products are available at the Indianapolis City Market, Pogues Run Grocer and Good Earth. For more information about U-Relish visit u-relish.com.

Pea Pot Pie

¼ cup potato, diced ¼ cup onion, diced ¼ cup carrot, chopped ¼ cup frozen or fresh peas 1½ cup dried white navy or northern beans (not canned) 2 teaspoons fresh chopped celery leaf from the top of fresh celery stalks 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon salt ¼ cup cornstarch (for gluten-free diets) or fl our 4½ cups water (or chicken broth) 4 tablespoons (½ stick) butter, sliced Stir everything except the cornstarch (or fl our), water (or broth) and butter into a 1.5-quart (or larger) slow cooker. Place cornstarch (or fl our) in a bowl and slowly whisk in the water (or broth), stirring to prevent lumps. Pour over the vegetable mix. Add the butter, then cover slow cooker and cook for 6 hours on high.