Monthly Archives March 2015

A Tsikoudia Cocktail: Bloddy Mario (Mar-yò)

One of the most classic cocktails in the history of bar drinks is the Bloody Mary. It is a divine combination of ingredients not regularly found in cocktails and spirits that compliment the flavor and the textures. What are those ingredients? It is tomato juice, Worcestershire sauce, hot sauce with the clear and neat spirit of Vodka. It is one of the very rare savory cocktails that are combined to give a fulfilling taste. Vodka being clean taste companies with everything sweet, sour and salty.But it is not the only spirit that can be used. Tequila for example has many qualities that make it savory. We actually did the salsa shots a while back that identifies and compliments that particular quality of the Tequila. The substitution of Vodka with Tequila is actually called, brilliantly, Bloody Maria. Today we are combining another savory drink the Tsikoudia (raki) that is also savory and combines excellently with flavors like tomato and cucumber. The name of it? Bloody Mario, the Cretian nickname of Maria.

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The Family Meal: Home Cooking with Ferran Adria

If you follow the international food scene, probably you have come across the name Ferran Adrià. He is the chef of the restaurant "elBulli" that was the epicenter of the new gastronomic movement. elBulli (Catalan pronunciation: [əɫ ˈβuʎi]) was a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava, and was described as "the most imaginative generator of haute cuisine on the planet." The restaurant played one of the most important roles in the movement of molecular gastronomy. And yet the when you get his cookbook you are in for a surprise. The person who dazzled the world with the most elegant and sophisticated play of textures and flavors is presenting a very humble cookbook.

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