This week on Fiesta at Rick's, we were joined by guest mixologist Adam Seger, who paired some cocktails with a few of Rick Bayless' favorite party foods. Check out the pictures and recipes below, and tune into Fiesta at Rick's on Wednesday nights now through August 11 at 7pm eastern!
Recipes after the jump!
Sour Cherry-Lavendar-Tellicherry Peppercorn Punch
Pairs well will Rick’s Mole Recipe
1 Pint Sour Cherry-Lavendar-Tellicherry Peppercorn Aigridulce – recipe below
(Aka sweet & sour in US, Aigre-Doux in French, Shrub in Cocktailian)
2 quarts Darjeeling Tea
Place all in a punch bowl and decorate with fresh herbs, edible flowers & citrus wheels
Spike with Ginger Beer for Spirit Free
(Glass full of ice, 2/3's with punch, top with Ginger Beer)
Spike with hum Botanical Spirit and Sparkling Wine for Adult version
(glass full of ice, 2/3's with punch, 1 ounce hum, splash bubbly)
-1 cup Raw Turbinado Sugar
-1 cup red Wine
-Simmer to create a simple syrup
-Add 1.5 pints smashed unpitted sour cherries and simmer until soft, 5 minutes.
-Add 1 Tablespoon Whole Tellicherry Peppercorns and juice and zest of 1 lemon, stir
-Add 1 cup red wine vinegar
-Simmer 10 more minutes to reduce and integrate vinegar, adding 2 handfuls of fresh lavender at the last minute.
Let cool. Strain out and and press liquid out of solids. Bottle in pristinely clean glass.
hum & Cucumber Cazuela
Pairs well with Rick’s Guacamole Bar
Fill a pint glass with equal parts roughly chopped lemons, limes, oranges and double parts ruby red grapefruit and cucumbers.
Muddle until Juicy, add 1.5 ounces hum Botanical Spirit and stir.
Fill with ice, top with Fresca/Squirt and Stir. Garnish with a pinch of Course Salt and a skewer to enjoy the fruit.