THE GREENWICH HOTEL: DUE SANTI
(Serve in a glass mug)
· 1.25 ounces Four Roses Bourbon
· 0.75 ounce Contratto Bitter
· 0.5 Santa Maria al Monte
· 1 bar spoon, St. Elizabeth Allspice Dram
· 0.25 ounce vanilla simple syrup
· 0.25 lemon juice
Splash hot water in glass (to warm).
Combine all liquid ingredients in glass.
Stir briefly. Garnish with clove-spiked lemon peel.
The Greenwich Hotel
New York City, NY
TOUCAN HILL: GINGER BEER
· 4 large pieces of ginger root
· 2 limes - approximately 1/4 cup lime juice
· 1 cup sugar
· 10 cups boiling water
· 4 whole cloves
· 2 cinnamon sticks
· Sprig of mint
Remove the skin from the ginger root. Grate the peeled ginger.
Combine ginger, lime juice, cloves, 1 cinnamon stick and 3/4 cup of sugar in a large glass jar (make sure you have a cover).
Add 10 cups boiling water to jar and stir until sugar dissolves.
Set ginger mixture aside to steep and cool. Cover jar and let set for 5 - 7 days.
Strain mixture through a small mesh strainer into another wide mouthed glass jar. Discard the solids.
Add balance of sugar to taste and serve on ice with a cinnamon stick and mint sprig.
Mustique, St. Vincent and The Grenadines
CLAYOQUOT WILDERNESS RESORT: CHRISTMAS SEMIFREDDO
(Yield: 12 portions)
· 2 eggs
· 3 egg yolks
· 2 tablespoons honey
· Large pinch salt
· 12 ounces milk chocolate
· 1 3/4 cup whipped cream
· Splash rum
Using a table-top mixer or medium-sized bowl and whisk, whip cream to very soft peaks. (If hand-whisking cream, freeze the bowl and whisk for 5 minutes beforehand for faster, better results.) Set aside.
Fill saucepan 1/3 full with water and bring to a gentle simmer. Place chocolate in a second medium-sized bowl and rest bowl on top of gently simmering water. Stir with rubber spatula, to melt chocolate. Once melted, set aside.
Place eggs, yolks, honey, and a large pinch of salt in medium-sized bowl. Whisk thoroughly, then place bowl over your pot of water. Whisking constantly, whip egg mixture until it is thick and light. Remove from heat.
Pour 1/3 of egg mixture over melted chocolate and whisk to combine. Add a second 1/3, and gently fold in, whisking if necessary to incorporate thoroughly. Add the last 1/3 and gently fold in.
Add whipped cream in two additions, folding until mixture is smooth and no streaks remain.
Add a splash of rum and season with rum and salt to taste.
Transfer mixture to a pitcher and pour into mold or glasses. Freeze semifreddos 12 hours or overnight. Unmold onto plate, or serve in glasses.
Serve plain, or with plum compote, whipped cream spiced with cardamom and cinnamon and sweetened with honey, gingersnaps, or any of your favorite holiday flavors.
Clayoquot Wilderness Resort
Vancouver Island, Canada
AXUS TRAVEL APP: CHOCOLATE PEPPERMINT BARK
· 12 ounces quality white chocolate
· 12 ounces quality dark chocolate
· 1/2 cup crushed peppermint candy
· Parchment paper
Line a 9x12 pan with parchment paper.
Melt the dark chocolate (either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency).
Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or using a spatula to spread the chocolate.
Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (It's best to do this step while the white chocolate is still very soft).
Place peppermints into a heavy duty ziploc bag. Using a hammer or meat tenderizer - crush the mints. While the white chocolate is still melted sprinkle on top.
Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. Store in refrigerator - in warm/humid climates.
AXUS Travel App
TIERRA: CANOLONES DE PAPAS CHILOTAS (POTATO CANNELLONI)
· 1/2 cup organic potatoes
· 1/2 cup sunflower seed oil (proportional)
· 1/2 cup roasted pumpkin
· 2 ounces chorizo
· 1 teaspoon parsley
· 2 teaspoons olive oil
· 3/4 cup tomatoes (fresh)
· 2 tablespoons olive oil
· 1/4 cup red wine
· 1/2 tablespoon sugar
· 1/2 teaspoon of garlic
· 1 teaspoon parsley