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Wednesday
8 September, 2010 |
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Willie Nelson | |
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 Veteran country music singer Willie Nelson is always up to something new. Read our Willie Watch column to keep up.
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Food and Drink |
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Shaking Up the Mix
• The Naked Reader has fun at the Shochu Lounge
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 On the Web |
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By
Urban Cowgirl
Monday,
18 June, 2007
The London cocktail scene whirls on with "molecular gastronomy" the latest buzz on the town. At the Shochu Lounge in Charlotte Street, cocktail meister Tony Conigliari has created his own take on the Prairie Oyster, that classic hangover cure of a Bloody Mary and an egg yolk.
At Shochu it is served in an oyster shell, with a yolk which turns out to be dyed clarified tomato juice dipped in gelatine to keep its shape. This is topped with vodka, vinegar, lemon, shallots, celery salt and pepper and finished with a Worcestershire sauce foam.
"The idea is you slip it in your mouth and immediately get the vodka, celery salt and Worcestershire sauce flavours and then the clean flavour of tomato as it bursts in your mouth" says Conigliari.
Also at Shochu you'll find the Apple White Lady, a traditional mix of gin, lemon, triple sec and egg while, topped with a granny smith sprayed with essence of violet - "I like the crunchiness of the apple adding a sense not normally associated with cocktail drinking"..
Their Gin Martini is served with a small atomiser: "I make my own bitters out of grapefruit and camomile to mirror the botanicals in the Tanqueray No.Ten gin, but the twist is to serve it on the side so customers can choose how much they want to spray on".
Those smokers who are dying for a blast of nicotine should try the Shochu's Smoked Old Fashioned - whisky, sugar syrup and tobacco leather and smoke essence. The Clover Club on the other hand is a foam of rasberry infused gin, lemon juice and home made grenadine served with candyfloss made from spun clove sweets.
"Cocktail making," says Conigliari, "isn't just about taste, its's about appearance, aroma, and yes playfulness and having fun".
[From a report by Tony Turnbull in The Telegraph supplement]
How to make the Classic Prairie Oyster
PRAIRIE OYSTER NO. 1
3 parts Brandy
1 part Port, Red
1 part Egg White
1 splash Worcestershire Sauce
Pepper
Salt
Slip the unbroken egg yolk into a wineglass. Stir the port, worcestershire sauce and brandy with ice and strain to the glass. Season with salt & pepper. When drinking, the egg yolk should be swallowed whole.
Naked Reader 2007
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