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Mixology Course at EatBar

Food_056 Encapsulation, sodium alginate, liquid nitrogen – sound like science class? It’s just another night at the bar with Gina Chersevani, mixologist at EatBar (2761 Washington Blvd., Arlington, VA).

Gina’s inventive cocktails have been featured in the Wall Street Journal, Wine Enthusiast, The Washington Post and Washingtonian Magazine, and have won awards like Absolut Vodka’s “Best Martini”.

Last week she led a group of fifteen thirsty patrons to weird science heaven, with items like encapsulated Domaine de Canton with fruit leather and mint, champagne with candied ginger, and “Popcorn and Beer”, Gina's take on a root beer float, which included rum and Frangelico-flavored cream zapped to life in liquid nitrogen.

Chef Andrew Markert offered several food courses to the group, including sliders with beef tasso and butterscotch on a flaky bun. But it was Gina’s warm personality, sense of humor and knowledge of booze that kept the group entertained. And buzzed.

In case you're wondering- Gina's must-have item for her home bar? An ISI. "It makes everything for you, from whipped cream to sabayon. I use it all the time."

Food_060 Future classes include:

  • November 12: Thank God for Wild Turkey (Bourbons & Brines)
  • December 3: Holidays Over Ice (Pairing Cocktails with Food: Easy Elegant Entertaining for a Crowd)
  • December 17 : A Toast to Remembering New Year's New Year Cocktails to Remember All Year (Champagne Cocktail Kit -- Glasses, Garnishes and Champagne)

For reservations and more information, contact Rodney Salinas at (202) 905-4215 or rsalinas@neighborhoodrestaurantgroup.com. Classes are $48 per person.

One of the more imaginative menu items was and a trio of sorbets that Gina calls the banana split. "It's like Valentine’s Day in a Glass”. Here's her recipe:

The Banana Split

Vanilla Chardonnay
3 cups of sugar
2 cups of water
2 Vanilla beans, scraped
1 bottle of Chardonnay (750ml)
Place all ingredients into a pot on a medium heat, allow sugar to dissolve and the remove from heat. Allow to come to room temperature.Then in a freezer safe container, pour the base and then top with 750ml of Chardonnay (1 bottle). Freeze for about 24 hours.

Strawberry Rose'
3 cups of sugar
2 cups of water
2 cups of chopped Strawberries
1 bottle of Rose' (750ml)
Place all ingredients into a pot on a medium heat, allow sugar to dissolve and the remove from heat. Allow to come to room temperature.Then in a freezer safe container, pour the base and then top with 750ml of Rose' (1 bottle). Freeze for about 24 hours.

Chocolate Zinfandel
3 cups of sugar
1 cup coco powder (use a 72 % dark coco powder)
2 cup of boiling water
1 bottle of Zinfandel (750ml)
1 cup of chopped chocolate
In a bowl, take the sugar and coco powder and mix together, it's important that there aren't any clumps. Then take the hot water and gentlly add a little at a time while constantly stirring. Let it stand until it becomes room temperature. Then in a freezer safe container,pour the base, 750 ml of Zinfandel (1 bottle), then add chopped chocolate, give it one more stir. Freeze for about 24 hours.

How to serve: In a bowl, take a scoop of each flavor. You can top it with whipped cream, a slice of banana or even peanut brittle. Gina does not recommend sauces or syrups.

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