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Vodka's best kept LA secret...has,
until recently, been us. While we've gotten national (and even international)
attention, it's been quieter at home. But things changed slightly last month
when the Food Section of the LA Times stated that Modern Spirits played nicely
with food. We're well-behaved in cocktails, too. If you missed the story and our
rave review in the Wall Street Journal, catch up on our web site's
News section or follow the links below. |
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April
Events
Sat Apr 7 | 2-5 pm
Vodka
Tasting at Morrell
(New York)
Thurs Apr 26 | 6 pm
Pairing
Dinner at Latitude 30º (Phoenix)
Notes
What are artisan spirits?
Recently, the lot of us micro-spirits makers (70+ now in U.S.) began
trying to define what makes our handiwork different from those of the
big liquor makers.
Seemed simple and clear at first. Then
we got to the complicated issues: traditional vs innovative production methods,
maximum production size, quality standards, use of local resources and so on.
It's a bit like being on a U.N. committee -- exciting, chaotic and you know
hashing it out now will make a big difference later. The one thing we all agree
on is the importance of modern handcrafting.
Here's the
Modern Spirits two-cents' worth on the definition:
- Uncompromised quality
- Passion for the artisan craft
- Truthfulness with customers
What do you think makes for artisan
spirits? Get in on the dialogue,
drop us a note and help define
our emerging industry!
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DIY Pairing
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Seared Scallops +
Tea Vodka
Christian Felippa, Executive Chef
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The Raymond
(Pasadena)
 "When
you sear fresh scallops, it emphasizes their sweetness and richness,
making for a befitting pairing with spirits. The tea vodka works
well because the vanilla and woodsy notes bolsters the scallops'
sweetness."
RECIPE FOR Seared Scallops (Serves 1) |
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INGREDIENTS
3 dry Maine scallops
2 roasted garlic cloves
1 tbsp fresh green peas
3 oz mixed, sliced mushrooms
1 tsp chopped parsley
1 tbsp butter
2 cipollini onions
1 tsp oil
4 oz veal stock
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PREPARATION
< Blanch onions
< In a hot pan, sear scallops with oil until brown on
both sides
<
Remove scallops to a warm spot
<
In the same pan, add half of the butter and sauté the mushrooms
<
Add garlic, onions and veal stock, letting the juice reduce by half
<
Add peas, parsley and stir in the remaining butter
PRESENTATION
Plate the scallops and top with the mushroom ragout
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DIY
Cocktail |
Ragin Cajun Bloody Mary
Ryan Salo, Bartender |
The Ritz-Carlton
(Grand Lakes Orlando)
 This
drink was entered into the 2007 Mixie Hotel Cocktail competition
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INGREDIENTS
1 1/2 oz MS Celery Peppercorn vodka
3 oz Tabasco Bloody Mary Mix
2 dashes of Habanero Tabasco
Bacardi
151 Rum
1 jalapeño stuffed with pepper cream cheese
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PREPARATION
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Mix Celery Peppercorn Vodka, Tabasco Bloody
Mary mix and Habanero Tabasco together
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Garnish with jalapeño speared through side and set
on rim of glass
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Top with 151 rum and light on fire (with a long
match!) |
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