Enjoy a few modern takes on some classic gin cocktails, plus some delicious recipes to pair with those drinks. This is the third of three posts, each featuring a gin cocktail paired with a tasty side dish. The previous posts featured the Sapphire & Sin cocktail paired with Prohibition Turkey Bites and the French Highball paired with Speakeasy Baked Clams.
The following recipes are courtesy of Bombay Sapphire gin and Corbin Tomaszeski, host of Canada’s favourite food shows Dinner Party Wars and Restaurant Makeover.
The Dorothy Parker
PLUS
Blind Tiger Potato Rounds with Pea Puree and Shaved Fennel
The Dorothy Parker
(Makes 2 cocktails.)
The Dorothy Parker is an updated twist on the Mary Pickford, a white rum cocktail that was invented in Cuba and made popular by wealthy traveling Americans during the 1920s. Re-imagined using gin instead of rum and dry vermouth instead of maraschino cherry juice, this recipe helps enhance the earthier elements of the gin, such as orris root and angelica.
The Dorothy Parker and Blind Tiger Potato Rounds
Ingredients:
1-1/2 oz Bombay Sapphire gin
1 oz fresh pineapple juice
1 tsp grenadine
2 tsp dry vermouth (In this case: Martini & Rossi Bianco OR substitute with Martini Extra Dry and a teaspoon of sugar.)
Preparation:
Add all ingredients to a shaker with plenty of ice and shake well. Strain into a chilled cocktail glass and garnish with a pineapple leaf and a lime twist.
Blind Tiger Potato Rounds with Pea Puree and Shaved Fennel
Original recipe by chef Corbin Tomaszeski.
During the 1920s, women of the household prepared many a supper with potatoes; they were readily available, easy to grow and long lasting, not to mention filling and versatile in many dishes. The potato chip was introduced in the 20th century and served in tins or the original wax paper bags.
Canned peas were also very popular and served as an inexpensive side dish to guests alike. This recipe speaks to the simplicity of potatoes, but becomes modern and re-imagined with the addition of the pea puree and shaved fennel. This recipe features the flavor of licorice from the fresh fennel, which complements the licorice botanical in the gin.
Ingredients:
12 slices baby potato rounds (approx. 1/4 inch thick & 1-1/2 inches in diameter)
1 splash Bombay Sapphire gin
3 tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 cup pea puree (method follows)
1 cup fennel, thinly shaved
Garnish of fresh thyme leaves
Kosher sea salt, to taste
Cracked black pepper, to taste
How to make pea puree:
Place 1 cup of cooked, cooled, drained peas into a food processor, add olive oil and lemon zest. Puree until smooth and season with salt and pepper.
Chef Corbin's method:
Toss the raw potato rounds with olive oil, fresh thyme and season with salt and pepper. Bake the potato rounds in a preheated 375°F oven until tender, approximately 10 minutes. Remove from heat and allow to cool to room temperature.
Spread a small amount of the pea puree on the top of each roasted potato round.
Combine the fresh fennel with a splash of gin and toss gently. Place a small amount of the gin soaked shaved fennel on top of the pea puree and garnish with sprigs of fresh thyme and cracked black pepper. Serve and enjoy.
Serves 12.
Did this food and gin cocktail pairing work for you?
