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Recettes de cocktails: Shake, Sip and Shine

Celebrate the season with a jazzy "Quiet Riot" swirled with edible glitter

TIP | Edible glitter can be found at shop.chefrubber.com and feather skewers can be found at restaurantware.com

As revelers make resolutions for the New Year, we look to Janus, the two-faced god of past and future, to contemplate the pitfalls of passion, family feuds and excessive holiday cheer.

Master mixologist, Kelly Bistok, can cool down familial flare-ups during holiday gatherings with special peacemaker cocktails that kick. The award-winning whiz confers with chefs over her farm-to-table, seasonal creations at Ember Grille and Wine Bar.

“We are basically chefs behind the bar,” says Bistok. “I’m very much in tune with the culinary team and researching their techniques. I like to take off-the-wall ingredients and focus on flavor profiles.”

The “Quiet Riot” seduces with edible “disco glitter” (Chef Rubber brand). Bistok merrily sprinkles the bling into citrus chamomile tea syrup. Powered by a young Irish whiskey, “Quiet Riot’s” underlying punch is tempered by blueberries and a tinge of tang. As Bistok garnishes the glass, the swirling disco glitter catches the light.

“I love shiny things,” says Bistok. “Glitter makes everything taste better.”


STEPS

The Quiet Riot

1. In a medium saucepan, combine 2 cups sugar and 2 cups water; add 6 bags chamomile tea. Bring to a boil, stirring, until sugar has dissolved. Remove from heat, add zest of 5 lemons and steep for 40 minutes.

2. Strain the tea bags and zest. Sprinkle with a few pinches Chef Rubber edible disco glitter. Muddle a small handful of fresh blueberries and chamomile tea syrup in a shaker.

3. Add 2 ounces Quiet Man Blended Traditional Irish Whiskey, ¾ ounces fresh lemon juice, ¾ ounces disco citrus, 2 dashes Bittermens Boston Bittahs and ice. Shake for 10 seconds and double-strain into a chilled, stemmed cocktail glass. Garnish with 3 blueberries on a feathered bamboo skewer.


Ember Grille and Wine Bar at L’auberge Lake Charles  /  777 Avenue L’auberge. mylauberge.com


 

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