November is National Vegan Month, which is a diet that abstains from the use of animal products. Consider adding this vegan cocktail or food recipes to your menus to accommodate your vegan customers!
Sesame State of Mind
Ingredients:
1.25 oz sesame oil-washed Deviation Spice Trade gin (or your favorite gin) – recipe below
.5 oz ginger liqueur
.75 lemongrass syrup
1 oz. coconut milk
6 dashes Thai chili or a spicy bitters
1-inch chunk of cucumber
Lime (garnish)
Directions:
For the fat-washed sesame oil gin, combine 750-ml of gin and 1.5 oz of sesame oil in a container. Leave the mixture out on the counter for four years, stirring the container a few times. After infusing it for four hours, place in freezer for 24 hours. After 24 hours, remove from the freezer and place into a larger container (such as a seven-quarter square Cambro). Pour the mixture through a strainer (ideally a Chinois strainer) with a filter in it (ideally an oil filter). Let drain thoroughly while in the freezer. Once the entire liquid goes through the Chinois strainer, the process is done
For the lemongrass syrup, chop 250g of lemongrass. Add lemongrass and 2.5 liters to a pot. Simmer for 20 minutes over medium heat. Strain. Measure weight, then add equal parts of sugar to a container.
For the cocktail, muddle cucumber. Dry shake and strain. Add to rocks glass. Add all remaining ingredients (except bitters and garnish) to rocks glass. Stir. Garnish with lime.
Roasted Butternut Squash & Gold Bee Soup
Recipe by Ched Kadri Hajdaraj, Corporate Executive Chef for the Kokomo Hospitality Group
Ingredients:
3 pounds butternut squash
1/2 roasted gold beet
1 cup of cashew heavy cream
1 tablespoon sunflower seeds oil
1 small vidalia onion, halved
1 garlic clove, peeled
1 teaspoon salt
freshly ground black pepper, to taste
¼ teaspoon nutmeg
¼ teaspoon ginger
2-3 cups vegan broth (add more if needed for texture)
Garnish: roasted pumpkins seeds cayenne spices, parsley,
Directions:
For the butternut squash, you are able to find butternut squash year round at the market, but I recommend it during cold weather. Roast the garlic and onion along with the butternut squash. For the vegan broth, use end cuts of the vegetables, roast to perfection, build the broth with cold water and seasoning, bring it to boil, then simmer for 45 minutes. It's best to prep it ahead of time.
Are you registered for our Crave and Crave on the Menu newsletters? Sign up today!
Plan to Attend or Participate in the 2024 Bar & Restaurant Expo, March 18-20, 2024
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2024 in Las Vegas. Early bird registration is now open!
To book your sponsorship or exhibit space at the 2024 Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: [email protected] p: 212-895-8244
Tim Schultz (for companies H to Q) e: [email protected] p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: [email protected] p: 917-258-5174
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.