EAT &drink
May 25-June 7, 2022 EAT & DRINK
food & libations | recipes | delicious events
Cocktails, mocktails & a grill BY PRIYA HUTNER
COMPOST AT FOOD BANK GARDEN
Slow Lake Food Tahoe will open the Food Bank Garden on June 1 for daily compost drop-off open 24 hours per day. Compost donations will also be accepted at the Truckee Certified Farmers Market on Tuesdays between 8 a.m. and 1 p.m. Kitchen scraps will directly feed the Food Bank Garden. Slow Lake Food Tahoe will be at Truckee Farmers Markets starting May 31. A list of acceptable and unacceptable food scraps for the compost bins can be found online along with other drop-off locations. | slowfoodlaketahoe.org
Ronin Fermentation Project
GRAEAGLE BREWERY WINS SILVER Ronin Fermentation Project claimed a silver award in the 2022 World Beer Cup on May 5, a global beer competition that evaluates beers from around the world in 103 beer-style categories. Ronin Fermentation Project won a silver award in the Experimental beerstyle category for its Multiverse Lives Koji beer, brewed with barley, local oats from the Sierra Valley, wheat, Motueka hops and Ronin’s house koji blend. Ronin is currently the only brewery in the world using this specific koji process that brewer and co-owner Charlie Johnson has been experimenting with and developing for almost half a decade, according to a release from Ronin. Ronin Fermentation Project is a brewery located in Graeagle, specializing in making world-class lagers and experimenting with new styles. | roninfermentationproject.com
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t’s time to fire up the grill and delight in the joy of outdoor cooking. Grilling makes meats, vegetables and fruits flavorful and delicious. Maybe you enjoy a beer with your barbecue, but I prefer a delightful summer cocktail. The light liquors that shine in the sunshine — tequila, vodka, rum and gin — are perfect bases for warm days and outdoor gatherings. I love a themed barbecue. Whether Mexican, Hawaiian, Southern or Asian, there’s a cocktail to serve that pairs perfectly.
ribs, pork belly or grilled steak or a Japanese grilled chicken Yakitori dish to pair with this scrumptious sour.
Mexican calls for tequila
Go for the bubbles
For Mexican-themed barbecue, it’s tequila. Margaritas (so many flavors to explore), Paloma (tequila, grapefruit and soda water) and lime tequila fizz (what’s tequila without a wedge of lime?).
Hawaiian pairs with fruit
With Hawaiian cocktails it’s all about the fruit: pineapple, mango, lychee and dragon fruit. Margaritas and daiquiris freeze up nicely. Grill up the pineapple for a twist on your margarita. Grill some shrimp or fish for tacos. The Blue Hawaiian is the state’s signature cocktail. It’s pretty and, oh, so blue. Made with vodka, rum, blue curacao, pineapple juice and a touch of lime and simple syrup, it will pair well with a luau-themed barbecue. A lychee or mango martini is a happy Hawaiian high. Cool down spicy, grilled pork chops with pineapple and a tasty Hawaiian cocktail.
Barbecue pairings
Southern barbecue is all about the peaches, ribs and bourbon. Mint Julep is a classic Southern drink, but a good peach cocktail goes a long way in the summer and will enhance your barbecued ribs. Try a Shochu Sour for an Asianthemed barbecue with Korean short
Grilled fruit cocktails
Grilled fruit cocktails take an extra step but are unique. Grilled stone fruits make an excellent base for margaritas and daiquiris. Grilled peach or nectarine can be added to a frozen daiquiri. Grilled pineapple margaritas are divine. I love a classic Mojito but adding a touch of fruit gives it an upgrade and an ode to rum. Feeling bubbly? Spritz drinks are perfect for enjoying with grilled food. They especially pair well with grilled chicken, fish or veggies. They are light, breezy and go down easily. White and rosé wines make the excellent foundation for this drink: add soda water, juice, ice and a twist of lemon. One of my favorite warm-weather, sunny-day Spritz is made with Prosecco, St. Germain, soda water, a splash of grapefruit juice and a grapefruit twist. This unique twist on the Hummingbird is refreshing. Sangria adds a Spanish sparkle to any grill day. Instead of red wine, which is more traditional, try a dry white-wine sangria with lots of fresh fruit. Prosecco and Champagne cocktails are delightful and raise the bar. There are so many ways to make a cooling drink with bubbly. One of my favorite cocktails is Prosecco with soda, water and fruit for easy sipping. Add grilled peaches and a touch of Aperol. Liqueurs are another way to spice up a spritz drink. They can provide the base for a cocktail or be mixed with Prosecco and soda water. Experiment with Campari, Aperol, Suze, St. Germain and different flavored bitters. Bitters make everything better. Cointreau, Cassis and Lillet are some other liqueurs that are easy to enjoy with a favorite bubbly.
Beer cocktails
And if it’s a beer that calls to you, try a beer cocktail. Create a Pilsner Sour or Margarita or try a Corona Cocktail; think Tequila Sunrise with a splash of beer. Or just enjoy a plain brew with some grilled brats.
Make mocktails
Not feeling like having alcohol? Mocktails are divine. Omit the alcohol and create a grilled stone-fruit mocktail. Margaritas and daiquiris are easy mocktails sans the alcohol. Lemonade, mint and fizzy water goes well with grilled chicken tacos.
Shochu Sour FROM THE BAR OF PRIYA HUTNER
2 oz. Shochu Splash of Yuzu (Japanese citrus) or grapefruit juice Bubbly water Ice Slice of lemon peel or grapefruit Mix shochu and citrus juice of choice. Add ice and bubbly water. Top with lemon or grapefruit peel.
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