Campari has us Zesting and Reaming
Over at the home bar we play with a lot of citrus; it’s that essential component in so many classic cocktails. To be without it is akin to having bread but no butter, or a morning but no coffee—it’s just not right.Much can be done with the seemingly humble lemon or lime or orange, or even grapefruit. Their juices bring brightness and edge, while the oils of their peals add complexity and layers.
In all our bar-work, two invaluable citrus-tools stand sentinel in our cocktail armory, the reamer and the zester.
OXO Wooden Reamer, $5.99 @ oxo.com
While some chefs with insist one need only a fork to juice citrus, the dedicated reamer boasts unparalleled efficiency in extracting every last drop of fresh juice. The OXO model, made of solid beechwood, is simple and elegant. And while dedicated citrus presses may be faster, this torpedo shaped tool can handle any sized fruit, from key limes to grapefruits.
Winco GT-104 Grater/Zester, $4.41 @ KitchenRestock.com
Microplane may be the original, but the Winco version can keep up, and for a fraction of the price. Whichever version you choose, nothing else can so perfectly zest citrus while leaving aside the bitter white pith.
Employ the tools for a Jasmine drink
We are always looking for additional cocktails to add to our arsenal of go-to’s. Recently, it was a hankering for Campari that had us searching for something that would tantalize, slake and have us returning for another round—we love Campari. But even if you fall on the other side of the love/hate relationship with the bitter Italian apéritif, providence led us to the first cocktail to make Campari converts of naysayers. In fact, this Jasmine cocktail, presented to us by a team member at SeriousEats.com whose wife if allergic to grapefruit, leverages the Campari’s bitterness to masquerade as grapefruit. The fact that there is no grapefruit you’d never guess.
It’s elegant. It’s refreshing. It pronounces just enough sophistication. And it’s Campari for both those who love it, and hate it.
The Jasmine
Gin, 1½ oz
Lemon juice, fresh-squeezed, ¾ oz
Campari, ¼ oz
Cointreau, ¼ oz
Lemon zest, pinch
Into shaker combine all ingredients, with a generous serving of ice, and shake for thirty seconds. Strain into a glass, and garnish with a peal of lemon.
For additional food-centric reviews and tips, or to make a comment, email On The Table at OnTheTableReviews@gmail.com, or visit facebook.com/onthetablereviews.
While some chefs with insist one need only a fork to juice citrus, the dedicated reamer boasts unparalleled efficiency in extracting every last drop of fresh juice. The OXO model, made of solid beechwood, is simple and elegant. And while dedicated citrus presses may be faster, this torpedo shaped tool can handle any sized fruit, from key limes to grapefruits.
Winco GT-104 Grater/Zester, $4.41 @ KitchenRestock.comMicroplane may be the original, but the Winco version can keep up, and for a fraction of the price. Whichever version you choose, nothing else can so perfectly zest citrus while leaving aside the bitter white pith.
Employ the tools for a Jasmine drinkWe are always looking for additional cocktails to add to our arsenal of go-to’s. Recently, it was a hankering for Campari that had us searching for something that would tantalize, slake and have us returning for another round—we love Campari. But even if you fall on the other side of the love/hate relationship with the bitter Italian apéritif, providence led us to the first cocktail to make Campari converts of naysayers. In fact, this Jasmine cocktail, presented to us by a team member at SeriousEats.com whose wife if allergic to grapefruit, leverages the Campari’s bitterness to masquerade as grapefruit. The fact that there is no grapefruit you’d never guess.
It’s elegant. It’s refreshing. It pronounces just enough sophistication. And it’s Campari for both those who love it, and hate it.
The Jasmine
Gin, 1½ oz
Lemon juice, fresh-squeezed, ¾ oz
Campari, ¼ oz
Cointreau, ¼ oz
Lemon zest, pinch
Into shaker combine all ingredients, with a generous serving of ice, and shake for thirty seconds. Strain into a glass, and garnish with a peal of lemon.
For additional food-centric reviews and tips, or to make a comment, email On The Table at OnTheTableReviews@gmail.com, or visit facebook.com/onthetablereviews.
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