nadia g

Bitchin’ Kitchen’s Cocktail

January 30, 2015 by Amanda Willis
 

Whether it’ late night or early morning, The Cooking Channel is always on! Even when I’m at the gym, I’m watching a cooking show to get inspiration for what to cook and serve at my next soiree. Admittedly, I feel accomplished when I’m on line at the grocery store and a clip from The Cooking Channel comes on the television and I think to myself, Saw it! Of course you have to glaze the pan with wine, duh! Yes, I am a Cooking Channel Snob.

Some of my favorites are Aarón SánchezIngrid Hoffmann and Lisa Lillien. But my all time favorite show to watch is Bitchin’ Kitchen with Nadia G. She is so hilarious and is super down to earth when it comes to cooking and drinking, a nice change of pace compared to some other hosts. I found that we had similar views on cooking and I could really relate to her. Nothing is taken too seriously! And that is important to us here at The Sisters’ Soiree, because we are all about having fun while entertaining even if there are bumps in the road.

So today we bring you a recipe from Nadia’s arsenal, Cardamom Blood Orange Mojitos with Sweet Basil Caviar, from the episode, Girl’s Night In, which is our favorite night of the week!

As you look at the recipe to this mojito you may think it is a bit labor intensive, and it is, but you will definitely reap the rewards once your sipping in your cocktail! And how rewarding will it be to tell all your friends you infused your own vodka! You’re like the mad scientist of cocktails! Go you!

Blood Orange Mojitos

INGREDIENTS

INFUSED VODKA:

BASIL CAVIAR:

  • 1/2 cup raw sugar
  • 1 cup fresh Thai basil leaves
  • 2 grams sodium alginate
  • 2 cups demineralized bottled water
  • 3 grams calcium lactate

MOJITOS:

  • 4 blood oranges, sliced
  • 12 fresh Thai basil leaves
  • 4 tablespoons pure maple syrup
  • Ice
  • 2 cups fresh blood orange juice
  • 1 cup sparkling water

DIRECTIONS

For the infused vodka: Heat a small skillet over medium heat. Throw in the cardamom and toast until slightly golden and fragrant, about 30 seconds. Remove from the heat. Add the cardamom to thevodka along with the orange zest and vanilla bean. Stir to combine, then cover and refrigerate for at least 2 hours or up to overnight.

For the basil caviar: Combine 1 cup water and the raw sugar in a small pot over medium heat, stirring to dissolve the sugar. When it starts to simmer, remove the pot from the heat and stir in the basil. Pour the mixture into a blender and puree until smooth (be careful when blending hot liquids). Strain into a bowl and add the sodium alginate. Whisk for 1 minute, until thick.

Whisk the bottled water and calcium lactate in a bowl. Suck the basil syrup into a syringe and squeeze small balls into the calcium bath. Let them soak for no more than 1 minute. Scoop out the basilcaviar using a slotted spoon and rinse in a bowl of fresh water.

For the mojitos: For each drink, muddle slices from 1 orange, 3 to 4 basil leaves and 1 tablespoon maple syrup in a glass. Throw in some ice cubes, 1 shot infused vodka, 1/2 cup orange juice and 1/4 cup sparkling water and top with 1 tablespoon basil caviar.

Photo from Nadia G.’s Bitchin’ Kitchen: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books. 
Recipe courtesy of Nadia G, Bitchin’ Kitchen, Girl’s Night In.

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