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Cocktails to Pair with your Steak Sauce

I receive zillions of lousy recipes from PR companies (three four paired to the new Sex and the City movie today alone) and I don't post most of them. But every so often one actually has interesting ingredients or makes me laugh.  

Chopin vodka has a new "steak and potatoes" recipe campaign, but instead of pairing cocktails to steak they pair them to steak sauce.  I suppose as a vegetarian I should be thrilled, as I can just dump the steak sauce on tofu and whip up the same drinks.

The recipes are below the jump.

  Chopin Red Wine


Chopin Vodka Specialty Cocktails Created

to Complement Three Classic Steak Sauces

NEW YORK, NY, May 3, 2010 – Given the popularity of the American staple, Steak &

Potatoes, Chopin Vodka has introduced a unique way for consumers to enjoy their steak

with “liquid potatoes.” Beginning this month, delicious Chopin Vodka specialty cocktails

paired with three classic steak sauces – Au Poivre, Béarnaise, and Blue Cheese – will

be featured on restaurant and bar menus across the country. Each cocktail has been

designed to complement the flavors and complexities of each sauce.

Au Poivre Sauce

The Dried Apricot Martini, a fruity and heavy-bodied cocktail, pairs perfectly with a

spicy and creamy Au Poivre sauce. The fruit flavors of the cocktail play off of notes of

burnt brandy and spicy green peppercorns in Au Poivre sauce. Chopin adds extra body

that can stand up to the intense flavors of the meat and sauce. With the Strawberry

Cranberry Mule, the combination of strawberry and black pepper creates a classic

contrasting pairing with Au Poivre, as black pepper accentuates the sweetness of ripe

summer strawberries, and cranberries add zing to this refreshing drink. Ginger beer

brings up the heat and spice to complement the peppery Au Poivre sauce. The fresh

berry notes marry perfectly with the rich brandy in the sauce.

Béarnaise Sauce

As an innovative homage to the classic red wine pairing, the Chopin Red Wine cuts

through and complements a creamy Béarnaise sauce. Cherry juice contributes a sharp

almost tannic body, while muddled berries evoke new world wines. A touch of Noilly Prat

brings complexity, while Chopin Vodka adds the !body" reminiscent of a good red wine.

The Apricot Peach Caipiroska cuts through the intense creaminess of the Béarnaise,

leaving a refreshing fruity finish on the palate. Chopin Vodka establishes the weight of

the drink, while apricots bring texture and Crème de Peche rounds out the flavor,

blending well with Chopin"s subtle apple notes. Sugar and lime add punch and balance

to the flavor.

Blue Cheese Sauce

The Cardamom Pear Martini is paired with the Blue Cheese sauce because pear is a

classic on a cheeseboard and a complement to blue cheese. The aromatic sweetness

calms the sharp taste of the blue cheese while enhancing the creaminess of the sauce.

Cardamom adds a complex spice note that marries with the sharpness of the sauce and

enhances the meatiness of the steak.

Following are recipes for each Chopin Vodka cocktail.

Dried Apricot Martini

2 oz. Chopin Vodka

5 Dried Apricots

# oz. Crème de Peche

1/6 oz. Simple Syrup

Dash of Lemon Bitters

Muddle apricots with simple syrup, add

crème de peche, Chopin and bitters. Shake

over ice and double strain into a martini

glass. Garnish with a dried apricot.

Strawberry Cranberry Mule

2 oz. Chopin Vodka

3 Strawberries

8 Fresh Cranberries

2/3 oz. Fresh Lime Juice

1/3 oz. Simple Syrup

4 oz. Ginger Beer

Muddle strawberries and cranberries in

Boston glass. Squeeze half a lime, add

simple syrup and Chopin. Shake and strain

into highball over fresh ice. Top with ginger

beer and garnish with a lime wedge.

Chopin Red Wine

2 oz. Chopin Vodka

# oz. Dark Cherry Juice

4 Raspberries

3 Blackberries

6 Cranberries

1/3 oz. Noilly Prat Red (optional)

Muddle berries together in a Boston glass,

add Chopin, dark cherry juice and optional

vermouth. Dry shake ingredients and double

strain into a Boston can. Add ice, stir briefly

and strain into stemless wine glass.

Stawberry Cranberry Mule

Apricot Peach Caipiroska

2 oz. Chopin Vodka

1 Lime

1 Teaspoon Raw Sugar

5 Dried Apricots

1/3 oz. Crème de Peche

Muddle the limes, dried apricots and raw

sugar in a rocks glass. Add Chopin and

Crème de Pech, top with crushed ice and

stir thoroughly. Garnish with a lime wedge.

Cardamom Pear Martini

2 oz. Chopin Vodka

$ Pear

1 Cardamom Pod

1/3 oz. Simple Syrup

Dash of Lemon Bitters

# oz. Fresh Lemon Juice

Muddle pear and cardamom in bottom of

Boston glass. Add Chopin, simple syrup,

lemon bitters and fresh lemon juice, shake

over ice and double strain into a martini

glass. Garnish with a pear fan.


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"I suppose as a vegetarian I should be thrilled, as I can just dump the steak sauce on tofu and whip up the same drinks." Hehehe

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