“FOOD IS THE CURSE OF THE DRINKING CLASSES,” wrote British novelist and avid drinker Kingsley Amis. We love Kingsley, and his books on drinking are highly entertaining, but on this point we have to disagree. We think every tipple deserves a nibble.
To help you keep your guests (or yourself) from fading too early in the evening, we’ve included eight bar snacks. Edamame and Wakame Chips—two of the simplest to prepare—are common bar snacks in Asia. Others are Asian riffs on favorite snacks in the West— Curry Popcorn, Tamari Almonds and Deviled Eggs Asian Style. Sweet Yam Fries with Spicy Soy Dipping Sauce or Grilled Satays offer even greater sustenance, making that late night call for pizza delivery less likely. Even if you don’t feel like making any of the bar snacks in this chapter we recommend that you have some of your favorite noshing foods available to guests when cocktails are being served.
When everyone at your party has received something muddled, shaken and strained, it’s nice to be able to offer your handful of abstaining guests something equally delicious, equally special and equally handcrafted as the finest cocktail. By comparison opening a nonalcoholic beer or pouring some seltzer in a glass will seem anticlimactic to both you and your guests. What’s the fun of that? We’ve provided ten hooch-free cocktails in this chapter for just this instance, or for when you’re simply in the mood for a refreshing drink anytime of the day or for any occasion. Similarly to the cocktails in the other chapters, these recipes range in number of ingredients and techniques. Some, like Vietnamese Lime Soda and Iced Chrysanthemum Tea, are simpler to prepare than a Shirley Temple; others require techniques like muddling, or the preparation of the well-utilized Lychee Puree, or even making hot chocolate to be cooled and then used in the Chocolate Cocktail (but, oh, is it worth it).
When serving cocktails or snacks we always like to have ice-cold pitchers of fresh water on hand. On occasion we infuse water with fruits, herb and aromatics (and even the cool cucumber)—it’s extremely easy to do and immediately ratchets up the “special” factor of parties. Ingredients are infused in a pitcher of water for a few hours in the refrigerator, and ice is added just before serving. Here are a few suggestions, although you can use whatever fresh ingredients you have on hand and combinations you are willing to try: Cucumber wheels or sliced kiwi and mint leaves; fresh pineapple chunks or lychees and sliced fresh ginger root; fresh lemongrass stalks, trimmed, peeled and bruised; Sprigs of Thai basil; dried hibiscus or jasmine leaves.
With bit of caffeine in the green tea, this delicious nonalcoholic cocktail offers a different sort of buzz.
3 oz (90 ml) chilled Green Tea (see recipe below)
1½ oz (45 ml) Lychee Puree (page 80)
1 lychee (optional)
Combine the green tea and Lychee Puree in an iced shaker and shake vigorously. Strain into a chilled cocktail glass. Drop the lychee, if using, into the drink for a surprise sweet treat.
GREEN TEA
Makes 1 cup (250 ml)
1 teaspoon loose-leaf green tea or 1 bag green tea
1 cup (250 ml) water
Place the tea in a cup. Heat the water until it barely begins to simmer (do not let it come to a boil). Pour the heated water in the cup. Steep the tea for 2 to 3 minutes. Strain the tea and let cool before using.
This luxurious, intensely chocolatey drink leaves one wanting for naught—which isn’t always the case when imbibing in a “mocktail.” The texture of the chocolate becomes smoother as it cools down and becomes quite velvety if left to chill overnight before using. Because simple syrup, which is half water, sweetens the chocolate and the chilled chocolate is shook with ice before serving, it’s important to use whole milk. We don’t recommend using a 2 percent or low-fat milk. If you want an even richer drink, experiment with using some half-and-half or cream. This cocktail can be served up in a cocktail glass or, if you’re in the mood for something more casual, over ice in a highball glass. The chilled chocolate can be kept in the refrigerator for up to a week.
Makes 3 chocolate martinis or iced chocolate highballs
1¼ cups (300 ml) whole milk
5 oz (150 g) bittersweet chocolate pistoles, chips or finely chopped off a block
5 to 6 tablespoons Spicy Thai Basil Syrup (page 21)
¼ teaspoon pure vanilla extract
Pinch of kosher salt or sea salt
6 to 8 fresh Thai basil leaves, for muddling (per cocktail)
Cocao powder or sprigs of Thai basil, for garnish
In a small saucepan, add the milk and bring to a simmer over low heat. Whisk in the chocolate until completelymelted. Whisk in the Spicy Thai Basil Simple Syrup, vanilla extract and salt. Remove from the heat and let cool completely before using or place in the refrigerator to chill overnight. If chilled overnight, stir until smooth before using. To make one chocolate martini, dust the rim of a chilled cocktail glass with cocao powder.
To make an iced chocolate drink, fill a highball glass with ice. Place the Thai basil leaves and a couple of cubes of ice in a mixing glass. Muddle the basil leaves. Add 4½ oz (140 ml) of the chilled chocolate to the glass and fill with ice. Shake vigorously and strain into the rimmed cocktail glass or the ice-filled highball glass. Garnish the iced chocolate drink with a sprig of mint. Repeat with the remainder of the chilled chocolate or reserve for later use.
This virgin colada with an Asian twist is a pleasantly fruity cocktail—perfect for those who eschew rum. If you’re using canned pineapple juice for this cocktail, be sure to shake it thoroughly before opening. This cocktail was inspired by a lychee colada from Pure Food and Wine in New York City. Cream of coconut is presweetened and is often found on the same shelf with other cocktail supplies.
1¾ oz (52 ml) pineapple juice
½ oz (15 ml) freshly squeezed orange juice
1 teaspoon cream of coconut
¾ oz (22 ml) lychee juice
2 to 3 small pieces fresh pineapple, for garnish (optional)
Combine the ingredients in an iced shaker and shake vigorously. Strain into a chilled cocktail glass. Place 2 or 3 small pieces of pineapple, if using, on a cocktail spear and place in the glass.
This delicious combination of peaches and passion fruit is adapted from a cocktail included in a New York Times recipe round-up on the trend of new and better “grown-up” nonalcoholic cocktails. Our adaptation gave us a way to work in the delicious Ginger Syrup from Lantern, which we can’t get enough of. This cocktail is best when made with fresh in-season peaches.
½ fresh peach, peeled and sliced, or 6 defrosted frozen peach slices
5 to 6 fresh mint leaves, plus 1 mint sprig for garnish
2 tablespoons fresh passion fruit pulp or 1 oz (30 ml) bottled passion fruit juice
1 oz (30 ml) Ginger Syrup (page 19)
¼ oz (7 ml) freshly squeezed lime juice (increase to½ oz or 15 ml if using bottled passion fruit juice)
Club soda, to top
Place the peach slices and mint leaves in a mixing glass and muddle until the peaches have released their juice. Add enough ice to fill a Collins glass and the remainder of the ingredients, except the club soda. Shake vigorously and pour into a collins glass. Top with the club soda and stir briefly. Garnish with the mint sprig.
This summer quaff was inspired by the delicious Lychee Puree from mixologist Miguel Aranda. We just had to find another use for it! It’s that good.
8 to 10 fresh mint leaves
1 teaspoon sugar
¼ oz (7 ml) freshly squeezed lemon juice
3½ oz (100 ml) Lychee Puree (page 80)
1 oz (30 ml) water
Club soda, to top
Mint sprig, for garnish
Place the mint leaves, sugar and lemon juice in a mixing glass and muddle. Add enough ice to fill a large collins glass and the remainder of the ingredients, except the club soda. Shake vigorously and pour into a large collins glass. Add more ice if needed. Top with the club soda and stir briefly. Garnish with the mint sprig.
Calpico, the base of this thirst-quenching drink from Morimoto, is a ready-to-drink Japanese beverage made from nonfat milk. It has a light, sweet, tangy flavor and can be mixed with any variety of fruit juice for a healthy and refreshing drink.
Two 1-in (2.5-cm) chunks fresh pineapple
4 oz (125 ml) Calpico
3 oz (90 ml) pineapple juice
3 to 4 fresh coriander (cilantro) leaves, torn
Pineapple wedge, for garnish
Place the pineapple in mixing glass and muddle until the fruit has released its juice. Add enough ice to fill a collins glass and the remainder of the ingredients. Shake vigorously and pour into a collins glass. Add more ice if needed. Garnish with the pineapple wedge.
Vietnamese restaurants usually serve a wide variety of refreshing homemade sodas, called chanh. This recipe can also be made with fresh lemon juice. Salty drinks are very common in tropical climes where they help to cool and replenish the body.
1 oz (30 ml) freshly squeezed lime juice
½ oz (15 ml) Simple Syrup (page 19)
Pinch of kosher salt or sea salt
Club soda, for topping
Lime wheel, for garnish
Fill a highball glass with ice. Combine the lime juice, Simple Syrup and salt in an iced shaker and shake vigorously. Strain into the iced highball glass. Top with the club soda and stir briefly. Garnish with the lime wheel.
Tamarind has an intense sweet-sour flavor that is used widely in Indian and Southeast Asian seasoning pastes and sauces. Easy-to-use tamarind concentrate is now available in many supermarkets.
½ cup (125 ml) boiling hot water
1½ teaspoons tamarind concentrate (see page 17)
2 teaspoons minced crystallized ginger candy
2 teaspoons freshly squeezed lemon juice
¾ oz (22 ml) Simple Syrup (page 19)
Club soda, for topping
Lemon wheel, for garnish
Combine the boiling hot water, tamarind and minced crystallized ginger candy in a small heatproof bowl and whisk until the tamarind is completely dissolved. Set aside to steep for 30 minutes. Fill a highball glass with crushed ice. Strain the steeped mixture into a mixing glass. Add ice, the lemon juice and Simple Syrup and shake vigorously. Strain into the ice-filled highball glass. Top with the club soda and stir briefly. Garnish with the lemon wheel.
Chrysanthemum is used in traditional Chinese medicine for its cooling and detoxifying properties. In Japan, they’re used fresh in stir-fries and salad dressing. You can omit the simple syrup if you prefer the tangy, slightly bitter flavor of pure chrysanthemum.
Makes two 8-ounce (250-ml) servings
5 whole, dried chrysanthemum flowers
2 cups (500 ml) water
1 oz (30 ml) Simple Syrup (page 19) (optional)
Rinse the dried chrysanthemum and combine them with the water in a pan. Bring to a boil, reduce the heat and simmer for 20 minutes. Remove from heat and strain, reserving the steeped flowers for garnish. Combine the tea with the Simple Syrup and chill. When ready to serve, fill two collins or ice tea glasses with ice. Pour the tea into the glasses and float a steeped chrysanthemum flower in each glass.
Korean cookbook authors Deborah Samuels and Taekyung Chung shared this simple snack recipe with us. These small seaweed chips come preseasoned with the natural saltiness of sea water. The saltiness may be intense for some, so we suggest offering a companion snack that is less salty or slightly sweet for contrast—such as Deviled Eggs or Oven-dried Pineapple. Wakame comes pre-shredded in packages. Ito wakame—the Korean variety—comes in long thin pieces, which allows you to cut the wakame to custom chip sizes. Ito wakame is available at Korean grocers or specialty Asian grocers.
Makes ¾ cup (60 g)
1 tablespoon dark sesame oil
¾ cup (60 g) wakame or ito wakame cut into chip-size lengths
In a medium-size skillet over medium heat, warm the sesame oil for about 1 minute. Add the wakame or ito wakame and stir until all the seaweed has been coated with the sesame oil. Turn the heat down to medium low and continue to toast the dried seaweed until crispy, about 2 to 3 minutes.
Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for a few days.
This Southeast Asian combination of sweet, salty, spicy and tart flavors makes a great cocktail snack.
Makes about 3 cups (600 g)
2 ripe pineapples, peeled, cored and cut into 1-in (2.5-cm) chunks
¼ cup (60 g) demerara sugar or other raw sugar
2 teaspoons sea salt
1 teaspoon freshly grated nutmeg
2 thai bird chiles, stemmed, deseeded, and finely chopped or ¼ teaspoon ground red pepper (cayenne)
Zest from 2 limes
Preheat the oven to 225ºF (105ºC). Divide the pineapple chunks between 2 large baking sheets and spread out in a single layer. Bake until the pineapple chunks are golden brown, about 4½ hours. Rotate the pans and flip the pineapple chunks halfway through baking.
Combine the sugar, salt, nutmeg, chiles or ground red pepper and zest in a medium bowl and mix well. When the edges of the pineapple are dried but the center of the fruit is still juicy, remove the baking sheets from the oven and set aside to cool. Toss the pineapple chunks in the spice mixture and transfer to a serving bowl. Serve immediately.
NOTE: If you have a gas oven, you can leave the pineapple in it overnight, turned off; the heat from the pilot light will dry the fruit.
Packaged tamari almonds are widely available, but making your own is well worth the effort. A pinch of ground red pepper highlights the tamari flavor without adding heat.
Makes 3 cups (450 g)
3 cups (450 g) whole raw almonds
¼ cup (65 ml) tamari
2 teaspoons sugar
Pinch of ground red pepper (cayenne)
Preheat the oven to 300ºF (150ºC). Spread the almonds on a sheet pan in an even layer and bake for 15 minutes. Combine the tamari, sugar and cayenne in a glass or metal bowl and mix until the sugar is dissolved. Remove the almonds from the oven and add them to the tamari mixture, tossing to coat. Set aside to marinate for 15 minutes, stirring occasionally. Remove the almonds from the bowl with a slotted spoon and spread them on the sheet pan. Return the pan to the oven and roast the nuts, stirring and turning the pan midway through roasting, until they are dark brown on the outside and golden on the inside, about 20 to 25 minutes. (Cut a nut in half after 20 minutes to check.) Let the almonds cool on the sheet pan, stirring occasionally.
This is a healthy adaptation of a popular Hong Kong street snack. In this recipe from Monsoon the sweet yams contrast nicely with the Spicy Soy Dipping Sauce. Sambal oelek, a chile-based condiment with a spicy-sweet flavor, can be found in Asian markets and international sections in most grocery stores. For variety, try using a combination of ubiquitous orange yams, sweet potatoes and purple yams.
Serves 4
2 large yams (about 1½ lb/680 g), peeled and cut into ½ -in (1.25-cm)-thick batons
2 tablespoons neutral-flavored oil, such as canola
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
½ teaspoon salt
SPICY SOY DIPPING SAUCE
¼ cup (60 ml) soy sauce
½ tablespoon sambal oelek
Preheat the oven to 400ºF (200ºC). Combine the yam batons, oil, garlic powder, black pepper and salt in a large bowl. Mix and toss until the yams are fully coated with the oil and spices. Spread the yams on a baking sheet lined with foil and roast in the oven for 20 minutes or until tender. Once the yams are cooked, remove them from the oven and let them cool for a few minutes.
Combine the soy sauce and sambal oelek in a small bowl and mix well. Serve the yams hot with the Spicy Soy Dipping Sauce.
This classic and most simple of bar snacks goes great with cocktails, and it’s a great snack to make ahead when entertaining. This Indian-inspired recipe is adapted from www.Rasamalaysia.com.
Makes 2 quarts (110 g)
1 teaspoon cumin seeds
3 tablespoons butter
1 scant tablespoon curry powder
2 tablespoons neutral-flavored oil, such as canola
1/3 cup (75 g) popping corn
Salt
In a small skillet, toast the cumin seeds over medium heat until aromatic, about 30 seconds. Remove the cumin seeds from the skillet and set aside.
In a small saucepan, melt the butter over low heat. Add the curry powder and stir well with a heat-proof rubber spatula, pressing any lumps of curry power until smooth. Bring to a simmer, then set aside.
In a medium saucepan over medium heat, add the oil and the popping corn. Swirl to even coat the popcorn. Cover the pan, leaving the lid slightly open to allow steam to escape (this will create crisper and drier popcorn). Once the popping begins, hold the cover in place and gently shake the pan by moving it back and forth across the burner. When the popping subsides, from the pan from the heat and let rest with the lid still on (but slightly askew) for a few seconds.
Transfer the popcorn to a large bowl. Drizzle on the curry butter while tossing the popcorn to evenly distribute the butter. Sprinkle on the toasted cumin seeds and some salt, if desired, and toss. Serve immediately.
The popularity of Thai food in the West has created a craze for satay that now extends well beyond Thai restaurants. Many bar and restaurant owners have caught on to the satay trend, offering them up as great bar snacks to accompany drinks or as an appetizer to enjoy with cocktails. The shrimp satay marinade is a delicious fusion of Japanese yakotori, which calls for sake or mirin, and the ingredients in a traditional satay marinade. Satay is truly a worldwide phenomenon! You may serve the satays with one or both of the dipping sauces.
Serves 6 to 8
½ lb (250 g) pork loin, thinly sliced
3 boneless, skinless chicken thighs, thinly sliced
8 large shrimp, peeled and deveined
30 bamboo skewers, soaked in water for 1 hour before using
2 tablespoons oil, for basting while grilling
Sprigs of fresh coriander leaves (cilantro), for garnish
Pinch of grated lime zest, to garnish shrimp satay
PORK AND CHICKEN MARINADE
2 tablespoons minced garlic
2 tablespoons coarsely chopped fresh coriander stems (cilantro)
1 tablespoon ground coriander
1 teaspoon ground white pepper
2 tablespoons sugar
1/3 cup (80 ml) coconut milk (shake before opening)
1 tablespoon fish sauce (nam pla)
SHRIMP MARINADE
1½ tablespoons fish sauce (nam pla)
3 tablespoons sake
1½ teaspoons freshly squeezed lemon juice
2 teaspoons Lemongrass Syrup (page 20)
½teaspoon finely minced ginger
TANGY DIPPING SAUCE
3 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon sugar
1 tablespoon minced fresh red chili pepper or¼ teaspoon crushed red pepper flakes
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced shallot
1 tablespoon thinly sliced green onion (scallion)
PEANUT DIPPING SAUCE
1 teaspoon neutral-flavored oil
1 clove garlic, minced
1 tablespoon minced shallot
¼ cup (65 ml) coconut milk (shake before opening)
4 tablespoons smooth or crunchy natural peanut butter
1 tablespoon light brown sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon soy sauce
Ground red pepper (cayenne), to taste
In a large bowl, add all of the Pork and Chicken Satay Marinade ingredients. Mix well to combine. Divide the marinade into two resealable plastic bags. Add the pork strips to one bag and the chicken strips to the other. Toss the pork and chicken until well coated and marinate for at least 3 hours or overnight if possible.
Thirty minutes prior to grilling, combine the ingredients for the Shrimp Marinade in a bowl. Add the shrimp and let marinate for 30 minutes.
While the shrimp is marinating, prepare the dipping sauce(s). Combine the ingredients for the Tangy Dipping Sauce, if using, in a small serving bowl. Stir until the sugar is dissolved. Taste and, if needed, dilute with 1 or 2 tablespoons of water. Set aside. To make the Peanut Dipping Sauce, place a small skillet over medium-low heat. Add the oil, garlic and shallot and cook for 1 minute while stirring. Add the remaining ingredients and cook, stirring constantly, for 2 to 3 minutes until well blended. If needed, thin the sauce with additional coconut milk or water.
Preheat a barbecue grill or grill pan to medium or a broiler to low (placing the rack just below the heating element). Brush the hot grill surface or broiler pan with oil just prior to cooking. Thread each marinated pork strip, chicken strip or shrimp onto a presoaked bamboo skewer. Thread all the meat and shrimp in this manner and grill, a few at a time, brushing with a little oil, until nicely seared. The chicken and pork should cook for about 5 minutes on each side, or until cooked through; the shrimp for about 3 minutes on each side, or until opaque. Transfer to a serving platter. Garnish with fresh coriander leaves and lime zest and serve with the Tangy Dipping Sauce and/or the Peanut Dipping Sauce.
Edamame, which means “Beans on Branches,” is a traditional bar snack in Japan. Slightly nutty and salty, this easy-to-prepare finger food is the perfect accompaniment to enjoying a cocktail. Chef Mitchell Lipperman of Kubu Radio likes to use red volcanic salt to add a touch of color and a flavorful source of trace minerals.
Serves 2 to 3
2½ cups (300 g) whole frozen or fresh edamame pods
Red volcanic salt, sea salt or kosher salt, to taste
Bring a large pan of water to boil. Add the edamame and boil until just tender, about 3½ minutes for frozen pods and 5 to 5½ minutes for fresh pods. Drain the pods well but quickly to maintain the heat and moisture. Toss with the salt and serve immediately. Provide an empty bowl for discarding the pods.
NOTE: Red volcanic salt is also called Hawaiian sea salt, Alaea or Alae sea salt or some combination thereof.
Upscale versions of this American favorite have hit the bar snack menus of trendy watering holes. Why not serve up some at home? Japanese mayonnaise is made with rice vinegar, instead of distilled vinegar, which makes it especially complimentary to Japanese cuisine (and Japanese-inspired cocktails!). Japanese mayonnaise can be found at Asian markets or purchased online. Or you can add a little rice vinegar to Western-style mayonnaise to approximate its flavor. Be light-handed with the Japanese red pepper mix. It has a spicy kick that can easily overwhelm the subtle flavor of salmon. The deviled eggs can be made a day ahead if stored well wrapped in the refrigerator.
Makes 8 deviled eggs
4 large eggs
1½ to 2 tablespoons Japanese mayonnaise, such as the Kewpie brand, or 1½ to 2 tablespoons Western-style mayonnaise with ½ teaspoon rice vinegar added
¼ teaspoon mirin (sweet rice wine)
Pinch of kosher salt or sea salt
Pinch of white pepper
½ oz (20 g) smoked salmon, plus extra for garnish
Nori slivers or Japanese red pepper mix (schichimi toga rashi), for garnish
Place the eggs and water to cover in a small saucepan and bring to boil over high heat. When the water comes to a boil, remove from the heat and let sit, covered, for 12 minutes. Remove the eggs from the pan and chill thoroughly in ice water for 5 minutes.
Peel the eggs, slice in half lengthwise, and carefully remove the yolks. Place the egg whites on a serving platter. In a small mixing bowl, add the yolks, 1½ tablespoons of the mayonnaise, the mirin, salt and pepper, and mash until smooth. If you don’t feel the mixture is moist enough add another ½ tablespoon of mayonnaise. Flake the salmon over the egg mixture. Stir until thoroughly combined. Spoon the filling back into the whites or, for a fancier presentation, use a pastry bag (or small plastic bag with a snipped corner) to pipe the filling into the whites. Garnish with a small piece of salmon and either nori slivers or a very light dusting of Japanese red pepper mix.
Yuzu juice adds a certain je ne sais quoi to this classic summer refresher from Pod. For an Asian Shandy, mix equal parts Yuzu Lemonade and Sapporo or your favorite Asian beer.
2 oz (60 ml) Simple Syrup (page 19)
1 oz (30 ml) freshly squeezed lemon juice
½ oz (15 ml) bottled yuzu juice (unsalted)
Lemon wheel, for garnish
Sprig of mint, for garnish
Combine the ingredients in an iced shaker. Add enough water to fill the shaker and shake vigorously. Pour into a collins glass and add more ice if needed. Garnish with the lemon wheel and sprig of mint.
