You’ll remember last time I checked in, I was begging you to vote for Adam’s cocktail in the Pama Home Bar Star competition. Hopefully you’ll be glad to know that Adam won 1st prize in that contest! Unfortunately, 1st prize does not equal grand prize, so instead of a trip to Aspen, we’re getting some Pama swag (cocktail shaker, glasses, blanket, hat, etc.)
Well I’m back to beg again. Adam is now entering the IWSB Star of the Bar contest. Voting only goes till Thursday at noon and there are only 20 entries. The 6 finalists will get a trip to Chicago to demo their cocktail live at the National Restaurant Association IWSB show!
Adam invented this cocktail for the competition and I’m not exaggerating when I say it is my favorite cocktail he’s ever created. It features my homemade black raspberry jam (we just opened our last jar – eek!) and a grind of black pepper floating atop a velvet roof of egg white froth (so you get the aroma of the pepper without getting it stuck in your teeth). I’ve been drinking a lot of them lately while Adam has been perfecting the recipe – in fact, I’m drinking one right now as I asked Adam to make them again so I could snap a photo of the finished product.
I’m going to of course, ask you to go vote for Adam again. It takes 2 seconds (unless you want to stick around and watch the video of him making one!) So if you wouldn’t mind, please head over here and vote for Adam’s The Velvet Roof. Bonus points if you know where he got the name from! http://iwsb.restaurant.org/star_of_the_bar.cfm
Want to make one yourself? Here’s the recipe:
The Velvet Roof
1oz Broker’s Gin
1oz Aquavit (we used North Shore)
.25oz Gran Classico Bitter Liqueur
1oz Grapefruit Juice (Fresh Squeezed)
.5oz Lemon Juice (Fresh Squeezed)
1 Egg White (it’s how you get the roof)
Large Barspoon of black raspberry jam (or blackberry jam)
Add all ingredients to a cocktail shaker without ice. Shake hard for 10 seconds to emulsify the egg white. Add ice, shake hard for another 10 seconds – you really want to break up the jam. Double strain into a chilled cocktail glass and garnish with a crack of fresh ground black pepper.