Bugging Out – by Kris Bahamondes

QUIT CHIRPIN’ ME!
1.5 oz.’s Don Julio Reposado
.5 oz.’s Green Chartreuse
.75 oz.’s Agave Syrup (3:1)
1 oz. Lime Juice
10ml Sunflower Seed Tincture
1 stalk of lemon grass
1 egg white
Soda water to top

Bugs are slowly making their way into the world of haute-cuisine and cocktails are no exception. From ant cocktails in the Phillipines to the worm in your Mezcal bottle bugs are everywhere if you choose to look, and also if you don’t. Eating bugs is common in many South American countries as well as in parts of Africa and Asia. However, as commonplace as it may be in some parts of the world… In North America you are likely to get a huge reaction from offering or serving anything to someone with bugs. A wonderful Mexican restaurant and cocktail bar in Toronto’s Kensington Market serves a bowl of spiced nuts with baked crickets and I loved it. The flavour and texture of the crickets is something similar to a sunflower seed hence the tincture in this cocktail. Tinctures are easy to make if you have time and can get your hands on some high proof spirit. Start the tincture below, order your baked crickets on Amazon and in a few weeks you can try this cocktail out and decide for yourself what all the fuss is about, or come visit me in Toronto. (Bring a winter coat)

Sunflower Seed Tincture:
500ml Everclear, Spirytus or any unaged, high proof grain spirit
1 cups of shelled and unsalted sunflower seeds
500ml water
In a mason jar combine the grain spirits and sunflower seeds. Allow to sit unopened for 2 weeks. Strain out the sunflower seeds and add the water.

Procedure: Fill a Collins glass with ice to chill. Remove 4 leaves of the lemon grass stalk for garnish and add the rest to the mixing tin. Lightly muddle the lemon grass to engage the oils inside of it. Add the tequila, Green Chartreuse, agave, lime juice, egg white and sunflower seed tincture. Fill the tin with ice and shake vigorously. Strain the ice out and dry shake the cocktail again in a wave like motion to set the foam. Dump the ice from the chilled Collins glass and double strain the cocktail into the glass. From at least 6 inches above the glass gently pour COLD soda water into the centre of the cocktail causing the foam to rise. Get the foam as high as you can without allowing to spill over the side of the glass. Express a lime zest over the top of the cocktail and discard. Garnish with the lemon grass leaves you put aside and gently place crickets on the bed of foam. Add a straw and serve!

Garnish: Baked crickets and lemon grass leaves.

THE DEVIL WEARS “NADA”
-1.5 oz.’s Tromba blanco
-.75 oz.’s Ginger syrup
-.75 oz.’s Lime Juice
- top with San Pellegrino Aranciata Rossa

San Pellegrino has been making cans of their water mixed with fruit juice and purée for years now and I might be completely addicted to them. It’s refreshing and delicious and it feels somewhat healthier than a soda making it “guilt-free”. Well in order to make sure you don’t leave with a clear conscience I’ve created a delicious cocktail using the blood orange flavour of these cans with tequila in a spin on a classic cocktail : The Diablo. While the Diablo might sound intimidating it’s actually simple and refreshing cocktail that incorporates ginger beer and Creme de cassis (you know, the stuff they put in your Kir Royale when you’re feeling fancy). In my version I use a fresh ginger syrup made by juicing raw ginger and adding sugar without any heat. The resulting syrup is spicier than any ginger beer in the market that I’ve tasted. Try this cocktail and since you only need part of the can of San Pellegrino Aranciata Rossa to make the drink, you might as well finish it afterwards. It’s guilt-free. Right?!

Procedure: In a mixing tin, add the Tromba blanco, ginger syrup and lime juice. Fill the tin with ice and shake vigorously. Double strain the cocktail into a rocks glass over fresh ice. Gently top the cocktail with San Pellegrino Aranciata Rossa so that it falls along the inside of the glass to the bottom creating an “underfloat”. Garnish and serve.

Garnish: Dehydrated blood orange wheel.

BONITA ROSITA
-1.5 oz.’s Pisco Capel
-.5 oz.’s Aperol
-1 oz. Grapefruit Juice
-.75 oz.’s Lime Juice
-.5 oz.’s honey syrup (2:1)

Pisco is a spirit championed in both Chile and Peru although the recent conversations with Mr. Dale Degroff have led me to believe the tasty distillate might be native to the latter. Pisco is made using the pomace left over from wine making similar to grappa. While aged Pisco can be delicious, this cocktail works best with a lightly aged or unaged spirit. The Aperol provides a lightly bitter balance complimented by the grapefruit juice. Enjoy!

Procedure: Fill a coupe glass with ice to chill. In a mixing tin, add the Pisco, Aperol, lime and grapefruit juices and honey syrup. Fill the tin with ice and shake vigorously. Dump the ice from the chilled coupe and double strain the cocktail from the mixing tin into the glass. Express a lime zest over the rim and stem of the glass before garnishing and serving.
Garnish: Clothespinned lime zest.

Kris Bahamondes
Mixologist|Consultant
C: 647.467.5979
E: KrisBahamondes@yahoo.com