February means Valentine's and we have some great recipes to help you celebrate. Enjoy some entertaining reading this month as well.
The Sweetheart story of Schramm Vodka
Pamela Irving visits the Olympic province and discovers a unique vodka. If you close your eyes and take a sip of Schramm Vodka you may taste a
hint of smokiness with the lingering tang reminiscent of a Scottish
malt whisky. If this is vodka, just what gives it that malt flavour?
Everyone's talking about ice these days. Granted, a lot of people are
discussing it right now because they're chipping it off their cars or
scraping it off the sidewalks, but I'm talking about the ice we use in
our drinks- Those glorious hunks of really cold water that keep our
cocktails the right temperature and add that necessary li'l bit of
water to balance everything out.
Baby, it's cold outside! Heat things up with the Srirachacha. A drop of Sriracha chili sauce is all you need to transform the coldest of days. It's a crisp martini with a warm glow. A dash or two of celery bitters plus pickled green tomato round things out to make this drink a perfect prelude to a winter evening.
1 1/2 oz. Death's Door gin
1/2 oz. Dolin dry vermouth
1-2 dashes Bitter Truth celery bitters
1 drop Sriracha chili sauce
1 piece of pickled green tomato, such as Rick's Picks
Add all ingredients except tomato to a shaker. Shake with ice and strain into a chilled cocktail glass. Garnish with a pickled green tomato.
The Srirachacha perfectly pairs with an appetizer of Seared Singapore Chicken Cutlets.
Seared Singapore Chicken Cutlets
1 package of thin chicken cutlets (about 5), cut into bite-sized pieces
1/2 cup flour
1/8 cup Singapore Seasoning from Penzey's, or another spice mix that contains curry flavors
2 Tbsp. unsalted butter
Sriracha chili sauce
bite-sized candied citrus peel, as garnish (citron works beautifully with the Sriracha)
Melt butter in a pan over medium heat. Meanwhile, mix flour and Singapore Seasoning in a bowl. Dredge chicken pieces in flour mixture, and add to pan when butter starts to sizzle. Cook on each side for about 3 minutes. Sprinkle more seasoning on each side. Remove from heat. Drizzle with Sriracha. Scatter with candied peels. Serve immediately with Srirachacha cocktail.