Things are creeping slowly back to semi-normal in SoFla, but those of us who are aware of things know it’s way too soon to claim full normalcy. It will continue to be different for months to come, so hang in there.
Meanwhile, September (as usual) is a tough month for restaurants, no matter the year. Please keep up your takeout orders. If you feel comfortable dining out, head for the outdoor seating areas at local venues. Keep your mask on as you go into the restaurant, any time you leave the table to use the restrooms, and on your way out of the restaurant. Those rules won’t change any time soon.
One good thing that I hope will stick around for years is the virtual world of instructional tastings, classes and cooking lessons. They have proven effective for viewers – we can learn to cook and mix drinks while online, and even share the sessions with people from all over the world. As I participate in these sessions, I learn almost as much from my fellow attendees as I do from the instructors. What does a daiquiri look like in Singapore? What can’t you find in grocery stores in Alaska, and what can you find?
When free virtual sessions come your way, jump at them. I’m glad to say there are two more free online cocktail sessions available as part of Sip with #SOBEWFF’s program, which was a delicious way to keep everyone together this summer.
For example, Friday’s All About Agave: Tequila vs Mezcal Cocktails included great mood-setting music, a specific ingredient list with both utensils and spirits/garnishes listed, and recipes, of course. The host was Gio Gutierrez, of ChatChow TV, and he will host the two remaining shows.
He was joined by mixologist Jules Gomez of Zuma Miami, which was just opening back up for business. Anna Osborne, who works for Avion and dropped in from Austin, TX, to explain the difference between tequila and mezcal and the making of each. Gomez then guided viewers through making a Chili & Passionfruit Margarita, a White Lotus and a Paloma with mezcal.
There were viewers from all over the U.S. and Canada, mixing and tasting, asking good questions and we all had a blast. It’s a fun way to spend a Friday night and feel that you’ve actually been out on the (virtual) town.
Here is the info for the last two sessions. The SOBEWFF proceeds benefit the FIU Chaplin School Hospitality Industry Relief Fund, and you can choose to donate as you register for the sessions.
- Sept. 25, 7 p.m.: Craft Cocktails — hosted by Gio Gutierrez, featuring Mixologist Miguel Soto of The Wilder
- Oct. 2, 7 p.m.: From Whiskey to Vodka: A Cocktail for Everyone – hosted by Gio Gutierrez, featuring Mixologist Pete Siewruk of Sparrow at The Dalmar
Register here: https://corporate.sobewff.org/sip-with-sobewff/
Here’s the recipe for the Paloma, which was my favorite, and that has a lot to do with me loving mezcal drinks.
- Rocks or Collins glass
- Jigger or liquid measuring tool
- Cutting board
- 1.5 oz. Vida De San Luis Del Rio Del Maguey Single Village Mezcal
- 3-4 oz. Fever Tree sparkling pink grapefruit
- 0.25 oz. freshly squeezed lime juice (optional)
- 1 wedge fresh grapefruit (garnish)
- Salt (optional, for rim)
- Build all of the ingredients in a rocks or highball glass filled with ice.
- Top with Fever Tree sparkling pink grapefruit and garnish with a grapefruit wedge.