If you’re like Ina Garten right now, you may find yourself at home whipping up a cocktail or two (or an entire pitcher’s worth). And yet every day you don’t leave the house or order supplies — booze or otherwise — your alcohol supply is likely to dwindle.
Enter pantry cocktails, in which you use whatever you’ve got laying around to craft a drink befitting happy hour. Eater Young Gun Chelsea Gregoire (’18), the beverage director at True Chesapeake Oyster Co. in Baltimore, is sharing how to turn pantry items into cocktail ingredients — like turning a can of beans into aquafaba (a substitute for using egg whites in sours and fizzes) and how to make your own oleo saccharum syrup, a syrup that’s made with essential oils from citrus. It’s part of the Eater @ Home virtual event series — check out the full recipe below and re-watch Chelsea on IGTV.
What the Doctor Ordered
1.5 oz Doctor Bird Jamaican rum
1 oz aquafaba
0.75 oz grapefruit juice
0.5 oz ginger liqueur
0.5 oz grapefruit oleo saccharum syrup (recipe below)
Shake all ingredients together with ice in a shaker. Strain the drink into one side of the tins, and discard the ice. Shake again, vigorously and without ice. Strain into a chilled coupe and enjoy.
Grapefruit Oleo Saccharum
Citrus fruit, washed thoroughly
Wash all citrus thoroughly.
Peel the citrus fruit carefully, as to avoid any of the white pith and only get the peel. If you have some white pith on the peel, it can be gently scraped off using the dull edge of a paring knife.
Place all peels into an airtight container.
Cover all of the peels with sugar. For smaller fruits (lemons and limes), you will use a 1/4 cup of white sugar per fruit peeled. For larger fruits (oranges and grapefruits), you will use a 1/2 cup of white sugar per fruit peeled.
Seal the container and shake, to coat all of the peels with sugar.
Allow the container to sit at room temperature for 24 hours (ideally in a dark and cool place, such as a cabinet).
After 24 hours, add an equivalent amount of water to sugar added the day before, and stir until the sugar is fully dissolved (for best results, do not use super hot water...rather, just use lukewarm or room temperature water)
Discard the peels (or throw them onto a cookie sheet at a very low temperature to candy them and create a very fun garnish for your cocktail) and enjoy.
Tune in to demo below, and check out more upcoming virtual events:
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Eater Young Gun Chelsea Gregoire ('18), the beverage director at True Chesapeake Oyster Co. in Baltimore, is sharing how to use pantry items as cocktail ingredients — like turning a can of beans into aquafaba (a substitute for using egg whites in sours and fizzes) and how to make your own oleo saccharum syrup, a syrup that's made with essential oils from citrus. Get the full recipe of her cocktail here: https://www.eater.com/2020/4/9/21213485/cocktail-beer-chickpeas-pantry-diy #cocktails #howto #cocktail