When I was working on my Asian Influenced Cocktails story for the February OUT, I asked my friend Alberta Straub , a.k.a. Miss Flighty (above, and below, at Bourbon Fest), to contribute some original recipes. Alberta's a madcap scientist behind the bar, wildly inventive and unbound by anything as drab as conventional wisdom, and she has a level of erudition that her zany manner might not indicate to some. Take, for instance, a recent e-mail from her in response to an invitation to a Verdita party (I've written about that magical tequila drink here):
Cool party !!! I just did some fun tequila like enhancements...sorta that might be good for your shots..I made a coriander salt..I re constituted the salt by making a super saturated mix and letting it recrytalize..it had chilis in it..to I also did these sugars for tequila...where I took fresh herbs in a mortar and pestal and pouned them add suger till it absorbed the flavors then dried it in the over and sifted..oooo!
That's how she rolls. She'd contributed a couple ideas for the article, good ones, but our choice, The Woo Hoo, got cut when OUT's editor had a Manzana at Dressler that John Byrd created and it had to go with the story. Here are Alberta's recipes that didn't make the magazine, which I'm delighted to feature on Embury.
THE WOO HOO (after the 5, 6, 7, 8's song from Kill Bill)
In a mixing glass add:
1.5 Kissou Rice Vodka
3/4 oz Plum Wine
1/4 peeled Asian Pear
Muddle vigorously, shake and strain into a chilled cocktail glass
Add a splash of lemon bitters and a twist of lemon
Another idea she threw my way:
Alberta's breezy, smart how-to clips on the On Networks are here. Her four-part guide to making Bloody Marys is quite inspiring, as you can see from her segment of infusing your own vodka below.