Cocktails to Pair with your Steak Sauce
May 12, 2010
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 VODKA INTRODUCES “STEAK & POTATOES” PROGRAM
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.
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.
"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
Posted by: sam | May 12, 2010 at 08:02 PM