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 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.