Inspiration for Love & Honor

Chestnut enjoys an old tradition of being ground into flour in Europe, and is thought to represent chastity in Christianity, while in Japan it symbolizes success -- and particularly during the New Year, mastery and strength. The flavor exhibits a sublime sweetness, like a bulging dewdrop, gentle with a sense of anticipation.

Hendricks gin was selected for its particular ocean-fresh floral journey on the palate, offering a burst of colors around the chestnut portrait. One may enjoy this cocktail with bamboo clams, or even pralines after dinner.

The traditional almond element in the latter inspired the use of falernum syrup in the recipe design, itself flaunting a touch of bitter almonds, relaxing among its tropical companions of over-proof rum, lime zest, cane sugar and spices such as cloves. With a great reputation for sustenance, almonds were said to be one of the first foods eaten by man. Among the Chinese it enjoys a somewhat poetic, somber image of feminine beauty and sadness.

This transient flavor memory should best be savored well chilled through the respectful ritual of the classic dry martini -- stirred and strained. Along this path we place the wonderfully tart red currants, a bright vermilion garnish that just stops us in our tracks. Like the makeup on the lips of the Japanese geisha, or the white fabric being used to clean the blood off the samurai warrior’s sword, it exudes powerful emotions under a veil of understated composure. Sip the secrets of countless stories, hinted by this potion of "Love & Honor."

Inspiration for Magic Carousel

Cranberries, the quintessential red hue in the American Thanksgiving celebration, have a reputation of being a favorite of cranes, bears and even cows. They have been enjoyed by the Artic people for over a millennia, and currently enjoy a healthy image with their powerful antioxidant properties.

Pistachio was selected as the base of this recipe design to pair with the cranberries. Known since antiquity (6760BC), the pistachio is reputed to have been in the legendary hanging gardens of Babylon (700BC), and one of only two nuts mentioned in the Old Testament. It was considered a delicacy and a favorite of royalties and the elite.

Pistachio was interpreted in the form of delicious pistachio ice cream, and crowning this decadence was delicate pistachio flavored Persian fairy floss (pashmak). These flavors are evocative of fun memories at the amusement parks, while the pashmak added a touch of sophistication with its silken texture.

Ran Watte ("Golden Garden" in Sinhala, the main language in Sri Lanka) single-region Ceylon tea is grown on the highest elevation of the island at 6000 feet above sea level. This elegant tea has a citrus undertone and a wonderful, long finish. Considered to be the top boutique Ceylon tea, the most precious spice in the world, saffron, was infused with it. Ginger, another known stomach settler, added a bite to the light complex flavors while pairing beautifully with the pistachio.

A vintage style of gin, jonge (young) Genever gin, was chosen for its softness (compared to the typical London Dry style), while having a full-bodied malty flavor. This was the original style savored when gin was first created. The vanilla cane syrup rounded off the tannic and bitter elements from the tea, saffron and gin. The bouquet of pistachio, mingled effortlessly with the saffron, is the first scent impressions. These are followed by lingering subtle nuances from all the elements, with surprising depth as one enjoys the libation further.

The light mist green of the pashmak against the cream hue of the cocktail sets a tranquil image; like the backdrop of childhood myths, of rich imaginations and magic. Never grow old, and remember the child in us all with the "Magic Carousel."

Inspiration for Secret Garden

From the borders between Tien Shan, China and Kazakhstan originates malus sieversii -- the sole ancestor of the domesticated apple. From one of the earliest cultivated fruit trees, apples are popular across numerous cultures, with the Asian palate generally preferring a sweeter taste, with just a touch of acidity. It is interesting to note that fresh apples float, as a quarter of their volume is air.

In ancient Greek and Roman cultures apples were a symbol of beauty and love, and were originally tossed at the newly wedded couple (thankfully we no longer do that!). It is also a traditional gift for teachers in USA, Denmark and Sweden, originally given to supplement the poorly paid teachers during the 16-18th century. Nobles were known to maintain their own fruit orchards/gardens, where apples were definitely featured. Interestingly, pairidaeza, Persian for 'walled garden,' translates to paradisus in Latin, which is where the word for paradise originates; this word was also used to refer to the Garden of Eden. Apples are a symbol of seduction (forbidden fruit) as well, and their seeds are actually mildly poisonous (due to amygdalin). There is also the legend of "John Appleseed" (1774-1845), an eccentric American whose dream was to plant the land with so many apple trees, there would never be hunger again.

During Shakespeare's time (16th Century), roasted apple desserts were served with a saucer of caraway seeds. This pairing inspired me to use sweet basil, which has a somewhat aromatic bouquet too, though floral and more clove-like as compared to the sweet and spicy anise-like caraway. Basil is also known as basileus, 'king' in Greek. Though enjoying somewhat darker reputations in the past with its associations with afterlife and even hatred (ancient Greece) and the Devil (ancient Europe), basil is a symbol of love in modern Italy. These contrasting reputations extend to it being revered in Hinduism and Christianity (believed to have been found around Christ's tomb after his resurrection). [Note: See more on basil's storied history in our Basilicum Tormentum article.]

As part of the foundation for this cocktail designed to pair with apples, a sweet, earthy agricultural rum was chosen, specifically rhum agricole, which has an AOC regional appellation (like French wines) for quality. The rhum is infused with lemongrass for an added sensuous citrus profile, and purple passion fruit is added for a perfumed sharpness. Incidentally, the Spanish missionaries named this fruit (from the Amazon) for its anatomical symbolism of the Crucifixion (Passion of Christ).

To balance these elements, the sweet nectar of bees is used -- namely Beech 'Honeydew' honey from New Zealand's South Island. From the sweet beech forest, the honey produced here is uniquely earthy (malty). This is tempered by artisan water high in the essential 'beauty' mineral -- silica (important to the health of skin, bones and hair).

These seductive perfumed and spicy notes complemented by an earthy base paint a majestic Persian paradise to which lovers escape, its golden hue revealing a "Secret Garden."

Inspiration for Summer in the Woods

July's theme of fish and summer squash did not present any obvious inspirations at first. Furthermore, summer squash, or even squash as a whole, was not something too familiar to the Asian palate. Rather than shy away from it, however, I found summer squash to actually be quite a compelling challenge.

In Native American lore, squash is one of the "Three Sisters" planted by their forefathers, the other two being corn and beans. Summer squash (also known as vegetable marrows) are harvested immature during their growing seasons, and include courgettes and zucchini, to name a few. Known as askoot asquash in Algonquin tongue, it literally translates to 'eaten green'. Some of these could be described as having a mild nutty taste akin to fresh corn.

This brought to mind the wonderful marriage of freshly steamed corn with lightly salted butter...delicious. It somewhat reminded me of the grilled pineapple I recently had in a Brazilian Churrascaria restaurant, which had a subtle buttery caramel sensation to the flavor. Why not just buttered pineapples? Hmm...not a bad idea!

For the convenience of those who may have trouble grilling at home, another preparation was to pan-sear the pineapple in butter. The sweetest portions of a pineapple are selected, though not an over-ripe fruit as the light acidity offers a nice balance. We then extract the voluptuous juice through muddling once it has cooled down.

With its major influence in the history of spirits and cocktails in America, rum was selected as the base of this recipe design. The Brazilian cachaça style was chosen in recognition of one of the main inspirations behind this cocktail. Star Ruby grapefruits added further zest to cut through the buttered pineapple, with the 'bright' cherry of maraschino liqueur contributing to a certain lift and complexity in the high notes. This combination was inspired by Ernest Hemingway's preference for his daiquiri cocktail. A literary legend, he once won a bet in which he wrote a complete story in six words. ("For sale. Baby shoes. Never worn.")

The nostalgia continued with the use of bitters, an essential ingredient in the 19th Century definition of cocktails, and the use of the sensuous champagne coupe/saucer to present the libation. Chilled swiftly and with vigor, the floating ice chips contrast sharply with a wedge of warm buttered pineapple garnish.

See Summer in the Woods

Inspiration for Lemongrass Champagne Mojito

Lemon and Shrimp just seems to be the most natural pairing for June’s theme. Lemon is so popular with seafood because it neutralizes the ‘fishiness’ of seafood dishes; I was inspired to go along these refreshing lines, but decided to use lemongrass instead.

Lemongrass derives its aroma mainly from citral, the same essential oil found in lemon peel. I’ve always found cocktail recipes using muddled lemongrass to be lacking aromatically, so I decided to go with an infusion flavoring method. With pairing shrimp in mind, I looked at clean and sparkling cocktails, of which one of my personal favorites is the Mojito.

This libation combines the simple elements of fresh lime, mint, sugar, rum, soda and crushed ice – a real thirst-quencher. The mojito is such a wonderful cocktail that I sought to create a variation with subtle touches for which the lemongrass is perfect. The more robust spearmint is used in place of ordinary mint, and one of the best Tahitian limes is also suggested. Typically crafted with a mix of agricultural and industrial rum, I veered towards the ‘greener’ agricultural rum instead.

I can sometimes be quite a sweet-tooth, which is why I often find Mojitos made with powdered sugar not sweet enough, as the sugar tends not to mix well. Thus a liquid cane sugar is used for this recipe, through which we add elements of bourbon vanilla and lemongrass as a twist. The liquid form also allows a more aromatic flavoring through infusion.

For the sparkling lift, I have selected the best quality bubbles offered by Champagne. Compared to the artificial carbonation of soda water, Champagne delivers much finer bubbles that dance on the palate, and last much longer.

For the ice, I have showcased a belief I have been championing at Provocachic: the use of quality water to produce the cubes. The quality of water is often touted in the production of good spirits, yet right before it reaches the end consumer, tap water ice is diluted into the drinks served. For this recipe, spring water has been used to make the crushed ice and sugar syrup, a suggestion I first came across in an article by author and food critic (US Vogue) Jeffrey Steingarten.

Thus we have spearmint, lemongrass, Tahitian lime, agricultural rum, bourbon vanilla, cane sugar, Champagne and crushed ice made from spring water. Staying true to the recipe which inspires it, this cocktail is aptly entitled the Lemongrass Champagne Mojito.

Inspiration for Theobroma

This month’s theme seemed relatively broad (peppers & spinach) compared with previous months. Like Christopher Columbus, I was confused about the two different kinds (genus) of peppers: the capsicum ones and the peppercorn types. He had named the capsicum he encountered in the Caribbean ‘peppers’ because their taste was similar to the Old World peppers.

As I am personally not a great lover of spinach, however, peppers seemed to be the natural direction to take. Nothing was of particular interest until I learned about the traditional Hungarian smoked paprika. Imagine a ‘burn’ from the chile pepper rounded by the distinct smoky flavor from slow oak smoking, which can range from hot to sweet. I found the subtle sweet style (Hungarian “noble sweet”) most suitable for my inspired recipe design – dark chocolate with smoked paprika and beetroot.

Theobroma was the ancient name given to cacao, meaning food of the gods, which I adopted as the title of this cocktail design. The ancient Mayan cocoa elixirs were spiced, so my concept could also be interpreted as a modern interpretation of this ancient beverage. The Mayans’ ancestors, the Olmec, were the first to eat cacao around 600BC.

The Criollo (translated as ‘native birth’) cacao beans were the very same ones cultivated by the Mayans from these lands (Venezuela) more than a millennia ago, and my choice was to use the very finest available – either the Chuao or Porcelana. These varieties offer intense complexity, yet delicate elegance at the same time.

Cachaca (an ‘agricultural’ style of rum), also born of these lands (Brazil), was a natural earthy complement to the other ingredients. The beetroot juice – yes, another aphrodisiac! – has a unique scent of the earth, reminiscent of the ‘smell of rain’. It is evocative of nature and of ancient cultures with deep reverence for the earth, much like the Mayans. The latter were well known for their blood sacrifices; and incidentally, beetroot juice with its dark crimson hue has been associated with human blood since ancient times.

Caramel syrup was the chosen sweetener to add a richer feel to the cocktail, while citrus-flavored vodka gave it added potency and a contemporary understated lift to the other predominantly heavier elements.

Cooled in the fridge to prevent the dilution due to the common cocktail chilling methods, this elixir introduces a warm spirit burn followed by a balanced richness that is much lighter than it looks. A complex flavor with an unexpected, gentle ‘burn’ in the throat follows, and the refreshing earthy aroma adds a complementary touch with a long finish on the palate.

Theobroma: a nourishing blood-maroon potion to evoke harmony with nature, and a toast to slowing down the modern pace of life.

Inspiration for Blood Brothers

April’s theme of artichokes and tarragon threw my palate off balance due to their unfamiliarity, especially the former. To my knowledge, there were no restaurants in town that served artichokes as a main, nor did it feature prominently even when it was used (which by itself is a rare case here in Singapore). Artichokes are also quite a curious item, where one is not exactly sure what it is (a flower bud, actually).

As with many of the themes featured so far at The Gilded Fork, artichokes have an aphrodisiac reputation, and their alter ego at the bar comes in the form of the liqueur Cynar. An intriguing effect of eating artichokes, however, is that they leave a sweet taste in the mouth that affects subsequent flavors on the palate, so I passed on them for April’s cocktail.

As for tarragon the “dragon herb”, I had not tried any dishes in which it featured prominently, but am a bit more familiar with its anise flavor. In fact, this particular flavor is seldom seen in the cuisines in Singapore, and likely experienced by most Asians through the anise-flavored Sambuca liqueur. Interestingly, the plant’s roots, if not divided regularly, would actually start to strangle themselves (definitely a freedom loving herb!). Used by the ancient Greeks as a painkiller (due to a compound called eugenol) for toothaches, it was also known as the “soldiers’ herb” for its anesthetic and perceived anti-venom qualities.

The thought of soldiers brought to mind inspirational battles fought against great odds, such as Cinco de Mayo, the legend of the 300 Spartans, and the archetypal David versus Goliath story. Along these lines, coriander seeds (actually fruits) came to mind, as they were once used by soldiers to prevent wound infections. Coriander seed’s wonderfully uplifting floral/citrus notes gave the anise-flavored tarragon a more appealing dimension.

With wars come crimson images, a hue that had inspired the namesake of the Sicilian blood orange. The Moro variety was selected for its “full-blooded” color. From the Mexican battle mentioned, Agavero (the tequila liqueur) came to mind. Its main flavor component, the Damiana flower (yes, an aphrodisiac too, albeit an ancient Mayan one), was also known to stir up emotions - a fine complement to the blood oranges used. Sweet with a hint of raspberry, blood oranges are also known as one of the most nutritious types of oranges.

The last element in the recipe comes from the “blood” of the maple tree – maple syrup. An American Indian heritage, it completed the recipe inspired by the courage and sacrifices of warriors throughout history. This stirring theme of brothers-in-arms fighting against all odds led to the evocative “Blood Brothers” cocktail, served in a pair of shots.

Inspiration for Surreal

Based on March’s theme of oranges and avocados, the fragrant orange blossom (the state flower of Florida) proved an attractive anchor to the recipe design. It also symbolized good fortune, a good start for the spring.

Refreshing cucumber was added to the orange blossom water to add a distinctive green note to the flavor of the cocktail. This was further enhanced by the choice of Zubrowka, the unique bison grass Polish vodka. This legendary spirit was thought to have aphrodisiac and virility strengthening properties; in fact, it was banned in America till the late 1970s.

Though resplendent with fragrance, the mouth-feel of the drink was still rather thin, thus bananas that were just beginning to ripen were selected, providing a good amount of texture to the recipe.

Having used some uncommon cocktail ingredients so far, I decided to complete the recipe design with something familiar, and what can be more familiar than coffee? Kahlua, arguably one of the world’s most popular liqueurs, provided the coffee dimension to the cocktail; the sugar content of this Mexican coffee liqueur also added more body to the drink.

This helped to create an intriguing combination that is the essence of this cocktail, with sensations that are familiar yet surprising. Surreal...

Inspiration for Embrace

Advocaat, the Dutch egg yolk liqueur, reflects this month’s theme of eggs, which were traditionally given as a token of love during the Easter celebrations in 9th Century European courts. A classic crystal glass has been chosen as the ideal vessel for the sensuous creation of “Embrace.”

The sweet muskiness of guavas evokes deep longing, and together with the hot passion of the red pepper, inspire bold action to embrace these intense emotions. The pepper adds a green freshness while it features subtlely in the finish with a mild burning sensation.

In the end, “Embrace” occasionally surprises with fleeting moments of deeper notes again. Perhaps we may experience a slow silence in these transient experiences...

Inspiration for Epiphany

Taking the cue from January’s salmon theme, the first thing that came to mind was salmon sashimi (quality Japanese sliced raw salmon), which sometimes comes with lemon between the salmon slices that leaves a most delectable crisp tinge in the palate.

Inspired to recreate this experience through a cocktail, lemon served as the culinary canvas for this new recipe. As for the melt-in-your-mouth (when the quality is really good) salmon sashimi, it took the role of the garnish beautifully with its marbling against a rich flamingo-orange hue.

Maintaining the light flavors, lychee and banana were used to balance the lemon, with the latter also adding a little more body to the recipe. Almost like a lemon & herb seasoning used for fish, the lemony thyme was added to give a certain depth to the recipe. Plymouth gin, with its sweet herbal aromatics and smoothness was the natural choice as the spirit base.

A classic Champagne saucer presents the cocktail interpretation of the salmon and lemon experience in a moment of clarity - a harmony of simple elements. Perhaps the recipe might even be used as an actual seasoning for fish?! Epiphany...

Inspiration for Love Potion: Family Edition

Legend has it that the great lover Casanova had a dozen fresh oysters everyday, a creature of great sexual agility and prowess. Worth its weight in gold during Roman times, it was also the vessel upon which Aphrodite, the Goddess of Love, was born. This has inspired one of the elements – Amaretto di Saronno, the romantic Italian almond liqueur with a love story behind its creation.

Since January’s theme will include Port, the famous fortified wine from Portugal, we’ve included a forecast of it here. Amidst a harsh and arid landscape, out of which only a small part has seen successful cultivation, this is truly a wine born out of adversity. Through good times and bad, the festive seasons are also times to celebrate another kind of love – family.

Love Potion: Family Edition, characterized by raspberries in a stiff mix, is presented in a delicate port sipper glassware. The idea for the use of the luxurious berries as one of the leading flavors arose from it been one of the items that pairs well with port. The comfort and warmth of the vanilla and whiskey completes the dreamy little concoction, with the sweet embrace of a golden hue, like snuggling by the fireplace.

Inspiration for Fields of Gold

This month’s ingredients of turkey and sage both share centuries-old histories with Man, which presents a compelling historic perspective from which to take inspiration, rather than the expected gastronomic angles. Similar ingredients such as corn, avocado and cocoa were chosen, from which a hearty drink was created for the festive season.

Honeydew melon, with its sweet muskiness, together with light rum, holds the other flavors together, especially the corn. The avocado mainly contributes to the creaminess while adding a touch of nuttiness.

The thoughts of children having fun in the open green fields served as a canvas onto which this cocktail was created. With corn as the leading flavor, I imagined a vision of “Fields of Gold.”

Inspiration for Gaia

The choice of pecans as part of a cocktail presented some challenges due to its light flavor; but the “buttery” element offered a wonderful opportunity – a fuller mouth-feel to accompany an uplifting citrus flavor, which usually comes with a lighter body, especially in drinks.

This month’s theme, Pumpkins & Pecans, shared common Native American roots, which brought to mind cultures that revered Mother Nature. Inspired by Greek mythology, Provocachic™ selected “Gaia” (Mother Earth) as the title for the cocktail recipe and concept.

Gaia’s light facade was built with an eclectic mix of lemongrass, Heogaarden white beer, Rhum Agricole Blanc and Blue Curaçao liqueur. The choice of the blue version for the last liqueur was aimed at achieving a misty green hue, evocative of lemongrass (or bamboo) and nature, while the type of rum used added to a natural, “grassy” (sugarcane) tone. Using one of the most thirst-quenching (and floral) types of beer together with lemongrass helped to create a most refreshing concoction.

Butterscotch schnapps was used to fatten the pecan’s “buttery” feel, though with only a dash so as not to overpower the recipe. Together with the intense sweetness of natural fructose sugar, the full sensory palate was concentrated in a slim shot glass.

Gaia, like a sprout of green bursting forth from the hardest rocks…

Inspiration for Garden Temptations

One of the most interesting aspects about this theme was that figs were mentioned in the Garden of Eden – and some say they might even be the “forbidden fruit”!

From the garden, the ideas of English tea and secret affairs bloomed. The Garden of Eden also alludes to the very beginning of temptations, and a time of innocence. The rabbit comes to mind, thus the choice of greens.

Earl Grey tea was chosen for its bergamot citrus element, and for its familiarity in the Western world. The tannin from the tea also offers a “tight” dimension to an otherwise gentle culinary experience.

An uncommon culinary ingredient in Asia, elderberry presented an alluring lead, while a harmonious cast quietly supports it. Together with Earl Grey tea and carrot, the floral, citrus and green elements were woven into the “garden flavor.”

The orangey-brown hue is evocative of fruits – delicious; while the brown echoes of nature. Thus, we arrive at the Garden Temptations cocktail, the tempting companion to the “forbidden fruit,” figs.

Inspiration for Vanilla Sea

Vanilla, being one of the most common “comfort” flavors, offers a wonderful foundation to create an evocative cocktail experience. The sensuous flavor of vanilla is partnered in this case with feisty ginger, itself boasting an aphrodisiac reputation too.

The recipe worked towards a light balance, both toward taste and color, the latter evocative of salt water – the sea. The subtle hue also aims to disguise the ginger “surprise.”

In contrast, the raspberry garnish adds a splash of energy with its rich hue, while rounding off the uplifting citrus notes (especially those of the orange zest). The curves of the sage leaf add to the movement of the creation, like the faithful waves by the seaside, and balance, like the proportions in nature’s designs.

The name reaches out to the appeal of the unpretentious ocean waves, and reflects the romantic simplicity of the theme. The “Vanilla Sea” experience offers a twist, as one “discovers” the ginger while being intrigued by the aroma of the sage leaf.

With calming sage and a quiet surprise, “Vanilla Sea” will open your mind and senses.