Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) + Giveaway

Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) via A Thought For Food - www.athoughtforfood.net
Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) via A Thought For Food - www.athoughtforfood.net

Disclosure: This is a sponsored post in collaboration with Cocktail Artist. As always, the opinions expressed here are my own. 

When I think about bottled lemon or lime juice, I'm reminded of those little containers you get at the store filled with a liquid that mildly resembles citrus, but with a slight metallic flavor. I basically learned that bottled was not an option. Earlier this year, I heard about Cocktail Artist from my friend and Boston bartender, Tenzin Sambo... he started posting about his collaboration with them and I was immediately intrigued. I knew that he wouldn't put his name on something if it wasn't a stellar product. With that said, I remained skeptical. 

A box arrived with the lineup of Cocktail Artist products not too long ago and I immediately got started with quick, easy recipes, like a whiskey sour. I was surprised by how fresh the drinks tasted; lacking the artificial, cloyingly sweetness that comes with most bottled mixers. Now, when I'm in need of a cocktail, all it takes is a a few pours, a quick shake or stir, and I'm ready to go. 

Below I'm featuring a creation I made using the Cocktail Artist products. Of course, if you don't have a bottle of these products on hand, you can still make the drink. I went for my favorite spirit, mezcal, and utilized the great bottled citrus from their collection. I don't think I'd ever used grenadine before, but I wanted a bit more sweetness and so I poured a little on top. The color sort of reminded me of a Tequila Sunrise (it definitely does not taste like one, so don't worry)... hence the name. 

And fun news, everyone, but I'm hosting a giveaway of a set of Cocktail Artist products. One person is eligible to win bottles of the following: Simple Syrup, Lime Juice, Grenadine, Lemon Juice, Mint Syrup, Mule Mix, Manhattan Mix and Old-Fashioned Mix. Pretty much all you need to throw a really awesome party. 

Details: 
To enter, leave a comment on this post telling me what your favorite cocktail is (what you like to order at a bar or mix at home).  Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, December 22, 2017. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) via A Thought For Food - www.athoughtforfood.net
Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) via A Thought For Food - www.athoughtforfood.net
Sunrise/Sunset (Mezcal, Ginger and Grenadine Cocktail) via A Thought For Food - www.athoughtforfood.net

Sunrise/Sunset
Yield: 1 drink
Tools: cocktail shaker, muddler, cocktail strainer
Glassware: Highball

Ingredients:
2 oz mezcal
1 oz lime juice
.5 oz lemon juice
½ oz simple syrup
1" piece of ginger, peeled and cut into 3 slices
¼ oz grenadine
Mint, garnish
Crushed ice

Directions:
Add ginger, lime juice, and simple syrup to cocktail shaker. Muddle ginger. Add mezcal, along with 3-4 ice cubes and shake for 15 seconds. Strain into highball. Fill glass to the top with crushed ice. Top with grenadine and garnish with mint. Serve with a bar straw. 

Salt Cod and Sweet Potato Latkes

Salt Cod and Sweet Potato Latkes - www.athoughtforfood.net
Salt Cod and Sweet Potato Latkes - www.athoughtforfood.net

Originally, these weren't going to be latkes. It was going to be a Spanish tortilla. We had quite a few of them while we were in Madrid a few months ago, and one of the more memorable variations contained salt cod. I made a mental note to recreate it at home. When we returned, I started with regular, plain potatoes, and then moved up to sweet potato. By the time I got to work on one with salt cod, however, I realized that we were quickly approaching Hanukkah and felt that a latke was a more fitting preparation. And that's how I ended up here. I know you're probably thinking: Great story. Move on already, Brian! Just tell us how they turned out. Well, in my humble opinion, I think they're pretty awesome. If you're serving latkes to first-timers or to folks who will freak if they're not traditional, well, then I wouldn't try these out on them. But if you're with some more adventurous folks, then I think they'll be totally into these. 

Salt Cod and Sweet Potato Latkes - www.athoughtforfood.net

Salt Cod and Sweet Potato Latkes
Yield: 24 latkes

Ingredients:
1/2 lb salt cod
1 lb peeled sweet potatoes, coarsely grated
1/2 cup grated white onion
1/3 cup flour
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil

Crème fraiche, optional
Chopped chive, optional
Lemon wedges, optional

Directions:
Place salt cod a shallow glass baking dish and cover with cold water. Soak the salt cod overnight.

Strain salt cod and place in a pot with fresh water. Set over medium-high heat. Bring to a boil and cook for 10 minutes. Strain of water and transfer cod to a bowl. Flake fish with a fork.

In a separate bowl, mix together the grated sweet potato and onion, followed by the egg. Add flour, salt, and pepper and mix to combine. Fold in the salt cod.

Set a large non-stick skillet over medium-high heat. Add 3 tablespoons vegetable oil. When the oil begins to shimmer, you can start cooking the latkes. Working in batches, spoon 1/4 cup of the batter into the skillet for each latke. Using a spatula, press down lightly to form a pancake shape. Cook for 2 minutes on each side, until golden-brown.

Transfer to a plate lined with paper towel. Serve with crème fraiche and chopped chive on top and lemon wedges on the side.