Louisville Magazine

APR 2014

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

Issue link: https://loumag.epubxp.com/i/283499

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Page 88 of 164

8 6 LOUISVILLE MAGAZINE 4.14 2 ounces Four Roses Single Barrel Bourbon (or other high-proof bourbon) 1 ounce spiced pomegranate-honey syrup (recipe below) 1 to 2 dashes fresh lemon juice 3 dashes biter blend (equal-parts mixture of or- ange biters and lemongrass biters; if lemon- grass biters are unavailable, use orange biters and Peychaud's) 6 to 8 mint leaves 3 to 4 sprigs of mint for garnish Fresh pomegranate seeds for garnish, if available In a shaker tin, muddle mint leaves, lemon juice, bitters and syrup. Add bourbon. Dry shake (no ice) to incorporate. Strain into a rocks glass or julep cup flled with crushed ice to remove bits of mint. Gar- nish with mint sprigs and pomegranate seeds. Serve with a straw. Spiced pomegranate-honey syrup In a small saucepan, combine one cup honey (prefer- ably clover or another soft, foral honey), ¼ cup pomegranate molasses and ½ cup hot water. Add one teaspoon powdered galangal root. (Galangal is a relative of gingerroot and is available from Penzeys Spices in St. Matthews. Te syrup will taste fne without the galangal; fresh ginger makes a pleasant substitution.) Simmer for about fve minutes, stir- ring regularly. Remove from heat and let chill. Bottle and store in refrigerator for up to one week. If syrup is too thick, add more water. Te balance between pomegranate molasses and honey can be adjusted to taste, but be aware that pomegranate molasses is very concentrated and favorful. Volare 2300 Frankfort Ave. MEDITERRANEAN MINT JULEP "I was working on a julep variation earlier in the year and began playing around with honey-based syrups. I remembered having seen a pomegranate-honey syrup used in a julep before, and the Mediterranean favors of mint, pomegranate and honey made sense for an Italian restaurant. I wanted to keep the drink fresh, so I added lemon for a subtle kick of acid. The use of biters added another layer of complexity, but I still thought a spice element would take it to the next level. Afer several experiments, I decided on galangal, which is one of my favorite spices. While galangal is not Mediterranean (it is actually Thai), its favor paired perfectly with the other elements. I could easily imagine these ingredients being used in a Mediterranean dish, perhaps lamb with a pomegranate- honey glaze, served with galangal-spiced couscous and fresh mint." — Isaac Fox, bar manager 82-97.indd 86 3/19/14 5:32 PM

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