Some recent press…

meromole

With Cinco de Mayo coming up, Thrillist Portland ran a feature today featuring Portland’s five best Margaritas. I was flattered to learn that the plantain margarita I made for Mi Mero Mole made the cut. Their photo is above; if you’d like to make one at home the recipe is fairly simple:

2 oz reposado tequila
3/4 oz lime juice
3/4 oz spiced plantain syrup

Shake with ice and strain into an ice-filled rocks glass. The recipe for the spiced plantain syrup is here. For one more drink from Mi Mero Mole, try the Senor Brown. Or even better, visit the restaurant for more cocktails and some of the best tacos in town.

Last week the Specialty Coffee Association of America hosted its annual conference here in Portland. While in town for the event, Joshua Lurie from FoodGPS stopped into Metrovino to have a few cocktails and record a fairly wide-ranging interview with me. Read it here. He also snagged an interview with one of my favorite local brewers, Ben Edmunds from Breakside.

Finally, Portland Monthly got on board with the Bone Luge trend with a piece about the meaty practice. They take the Bone Luge puns to new heights with their headline “Marrow Minded.”

Pisco con Platanos

pisco

My drink for this year’s Great American Distiller’s Festival cocktail competition this year was a Pisco Sour with spiced plantain foam. Though the drink was tasty, it didn’t win. Lesson for next year: Serve a cocktail with multiple foams. The judges will never see that coming.

Seriously though, this was a fun cocktail to work on. The Encanto Pisco is a wonderful spirit. It’s good neat and I imagine one could make some very good spirit-driven cocktails pairing it with vermouth, liqueurs, and bitters. I went in an entirely different direction with this twist on a Pisco Sour:

1.75 oz Encanto Pisco
.75 lime juice
.5 oz Dimmi
.5 oz spiced plantain syrup
2 dashes Amargo Chuncho bitters
spiced plantain foam

Shake the liquid ingredients with ice, strain into a cocktail glass, top with the spiced plantain foam, and serve.

One of the nice thing about the Encanto Pisco is that it actually tastes like a spirit distilled from fruit, which is more than I can say for some lower-quality piscos on the market. I wanted to play up that aspect, pairing it with the partially grappa-based Dimmi liqueur and one of my favorite foods, ripe plantains. The syrup is easy to make:

8 oz simple syrup (1:1 sugar and water)
1 ripe plantain, peeled and sliced
1 cinnamon stick
1 star anise

Simmer to extract flavor, about 10 minutes. Let cool and strain.

I used this syrup in both the drink and the foam. The foam is made with juice from sweet limes, which are much less tart than the usual lime and has a mild flavor that complements the Pisco Sour. If these are unavailable two ounces of lime juice diluted with six ounces of water is an acceptable substitute, but the sweet limes are the way to go if one can find them.

8 oz sweet lime juice
6 oz spiced plantain syrup
4 egg whites
4 dashes Amargo Chuncho bitters

Combine in a whipped cream canister, charge with an NO2 charger, and shake. (Method loosely based on Morgenthaler’s proportions.) This should make enough for a solid 10 drinks and will keep for a few days if one can resist eating it with a spoon.

Foams have become a bit clichĂ© and I was a reluctant to use one, but in this case it works. A Pisco Sour is supposed to have foam. Rather than shaking an egg white into it, this version has the egg white foam layered on separately. This gives it an incredibly smooth texture and allows one to incorporate more flavors into it. It’s a lot of work to prep but it tastes great and the plantain syrup has potential in lots of other cocktails, one of which I’ll post tomorrow.

Previously: My GADF cocktail from last year