Booze, Bubbles, and Boshi’s. Two new Ozuké umeboshi cocktails for you to enjoy!

ozuke_ozuke_boshi

In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi plums are fabulous.

Ozuke Boulder (as in this is not a Manhattan)

1 tsp agave or honey

3 dashes Angostura Bitters

ice

1 3/4 oz Ume Japanese Plum Sake liquor

1/4 oz Colorado bourbon whisky

1 CheriBoshi or Umeboshi

In a rocks glass, add agave, bitters and some ice.
Pour Ume Sake and whisky over ice in glass.
Drop the Umeboshi in the glass and let it absorb the booze. Eat it last.

Ozuke Royale

¾ oz Plum Wine called Ume Shu (if you can’t find it try sake)

¼  oz Luxardo

Champagne or Prosecco

In a champagne flute, pour in the plum wine and the Luxardo. Tilt and fill with Champagne. Add your ume plum or cheriboshi on top and watch it bubble.

Denver Tidbits: Ozuké umeboshi to liven up the season

umeboshi_ozuke_martini

‘Tis The Season To Get Toasted

With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.

Umé-tini

1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf

Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf. 

Read the original post here

A drink for Safia… and everyone

This drink is in honor of my cocktail hour-loving BFF and her birthday this week.  She is a vodka Martini girl and did turn my gin Martini rule into more of a preference.  Then I tasted the pickled ume plums from Zuké and knew that they were perfect cocktail garnish.  They would also be great in a salad dressing, but that can wait till after cocktail hour.

Safia Sake-tini

1.5 oz of good local Vodka **
1.5 oz of Sake
ice
2 ume plums pickled by Zuké

If you are a stirrer go ahead and ignore the directions.

1)   Measure the Sake and Vodka into a cocktail shaker.  Add the ice.  Large cubes work better as chipped ice makes a slushee.  Shake them up until the spirits get really cold.

2)   Pour into a Martini glass.  Add the ume plums as garnish.  It may take more than two – they are so good I ate a jar of them while developing the recipe.

** For Vodka, I would choose something local and more mellow like Syntax Vodka from Greeley.  Their nice vibe perfectly compliments the Zuké lusciousness.

Easy Beer Cocktails

Even Cocks with Tails Appreciate a Good Beer

Even though my dad was a true blue East Coast American boy and mom a Hong Kong Temple Street original… I must admit that there was a lot of Euro-flavor to my early years.  Stories of boarding school atrocities told in a tight circle when my friends and I would “nick out” at night and congregate in the dark safety of the general’s grave.  (Graves of important people in China were massive concrete affairs with tables and chairs and fruit trees to lounge amidst and hide behind) I heard stories of UK M1 rave culture and listened one walkman ear pod per person to mixed tapes with curious throbbing beats in my early teens.  And above all I would be offered booze at dinners when we had guests long before I was of legal age to drink.  Wine and water or shandies.  A shandy is a very delicious lemon lime soda pop mixed half and half with lager.  Hong Kong beer drinkers were all about either San Miguel or Carlsberg back then, both well refined lagers…  easy to drink but still bitter enough to put one or two hairs on your chest.

Alright, the weather has been warming and I did a hike two days ago above Boulder Res and we forgot to bring enough water.  The only thing I could think of on the way home other than willing the clouds to cover the sun was beer.  There is a thirst quenching quality that beer has which is unparalleled and I also remember from my Hong Kong days another simple beer cocktail that seemed to push that instant refreshing feeling into the golden zone.  Lime and Lager is so simple.  1 oz of Rose’s Lime Cordial in your beer.  The back of my neck is tingling just thinking of the mouth filling, fizzing gulpability.

Of course there are many versions of the Beer Cocktail even though strangely enough it’s not something that we often think of.  Mexico has it’s Michelada, lime juice and hot sauce in your cervesa: yeah!  There’s the Black and Tan of course.  The Snakebite and Black from my UK college years, that’s half lager, half hard cider and a shot of blackcurrant liquor: those were oblivion makers which I suppose is just about right for those years, young, dumb and full of…  you know…  willful pizza mistakes.  My fave from my sushi chefing years was the Chocolate Stout.  Murphy’s Stout with a shot of vanilla vodka and a shot of Godiva Chocolate liqueur.  After a hard night of working my tail off it was nice to have dinner, drink and dessert all in one glass.

This post was inspired by my creation of a brand new beer cocktail tonight.  OK I’ve had two of them and I’m a total lightweight these days hence my loose lipped languid lambic prose.  My beer goggles, the whiff of bacon, beans and my husband’s hard work in the kitchen are making everything look like one of those instagram iphone pictures.  Mangoes and Wit.  Yep I said it.  I made some mango simple syrup for my son’s birthday circle yesterday (hawaiian shave ice treat).  First round… Leftover simple syrup from candying orange peel and mango puree mixed with Left Hand Polestar Pils, and second round with Upslope Belgian Pale Ale.  I’m looking across the table at my husband’s Avery White Rascal but I don’t think I’m going to go there, unless I’ve decided that 7.30pm is my new bed time.

Please comment if you have any other good Beer Cocktails you would like to share with me. Night night 😉