Sean Stewart, Beverage Director of Gracias Madre, began his profession in Los Angeles the place there’s a full of life and vibrant cocktail scene. He gained expertise at The Roger Room beneath legendary cocktail creator, Damian Windsor, and realized how one can run a high-volume craft cocktail expertise and the that means of hospitality.
Stewart describes his technique as “classically curious.” He shares, “It’s thrilling after I can join over a cocktail that I’ve created as a result of it reminds a visitor of a basic they’ve had earlier than. Familiarity and luxury are highly effective instruments in giving somebody an outstanding expertise.” Gracias Madre’s focus is on sustainable, additive-free agave spirits with cocktails that elicit vibrant colours that go viral on social media. Not solely are they identified for his or her balanced and delightful cocktails, however their plant-based Mexican delicacies. Stewart’s cocktail program contains thoughtfully crafted cocktails with contemporary edible flowers and natural juices, together with a number of flavors of Margaritas, in addition to extra distinctive choices like their shaved ice cocktail, the Raspado. “A Raspado is a standard Mexican deal with of shaved ice, flavorful syrups, topped with quite a lot of candy toppings. It’s not usually made with alcohol, however that’s the place we are available in.
Simply in time for summer season patio hangs, Gracias Madre is doing 3 totally different flavors of Raspados:
- #1 Herradura Blanco Tequila, Guava, seasonal fruit, topped with a home made apricot and chamoy shaved ice sphere.
- #2 La Tierra De Acre Cenizo Mezcal, Watermelon, Mint, Cointreau, and pink peppercorn served with a Pineapple, chamoy popsicle. Each ingredient on this cocktail is made in-house.
- #3 El Tequileno Reposado Tequila, cacao, clove, contact of espresso liqueur, sweetened with California Dates. Topped with a scoop of Oat Milk Vanilla ice cream.
Stewart explains the liberty he had within the creation of those masterpieces. “I needed to make use of contemporary flavors that had been already part of our menu. For the Raspado #2, I needed to make use of our Agua Frescas which had been a day previous to be able to cut back waste. Making the watermelon agua fresca right into a syrup preserves it together with freezing our pineapple agua fresca right into a popsicle helps us be extra sustainable.”
It’s evident that friends love the Raspado, as their presentation is at all times adopted by smiles. For different bartenders who want to create shaved ice cocktails, Stewart provides some recommendation: “With any ice in a cocktail, extra floor space means extra dilution and colder temperatures. With shaved ice, your base goes to should be balanced on the sweeter facet to carry as much as all the extra water and colder temperatures.
Raspado #1
Components:
- 1 1/2 oz Parajote Guava Ponche (Good Puree Guava would additionally work.)
- 1 1/2 oz Herradura Blanco
- 1 oz Lime Cordial*
Preparation: Construct in a rocks glass or biodegradable 12oz plastic cup for the additional Mexican avenue meals vibes. Seasonal Fruit of your alternative on the underside of the glass. We usually have strawberries and blueberries available. Prime with Shaved Ice. Pack evenly to make a base for the ice scoop ball. Utilizing a 4oz ice cream scoop, pack shaved ice right into a scoop to create a scoop ice ball. Launch the ice ball and place on prime of packed ice within the glass. Utilizing a squeeze bottle filled with Chamoy.** Pipe about 2oz of chamoy on prime or till ice ball is saturated with chamoy. An opulent of mint, a straw and a spoon full this cocktail.
*Lime Cordial (Makes simply shy of 1 liter.)
- 500ml Lime Juice
- 440g Agave Nectar
- 20g Lime Peels
- 10g Orange Peel
- 18g lime acid
- 2g Salt
Preparation: Mix Components. Sous Vide @ 145F for two hours. Positive Pressure. Retailer in Fridge. Shelf life is a couple of month.
**Chamoy (Makes about 1 Liter)
- 500g Frozen Cranberries
- 140g Apricot Jam (We use Crofter’s Natural Apricot)
- 140g Agave Nectar
- 500 ml Water
- 500 ml Lime Juice
- 4g Salt
- 8g Chipotle Powder
Preparation: Mix all substances on Excessive for 4 minutes. Positive pressure to take away cranberry skins.
Retailer in Fridge. Shelf life is a couple of month.
Raspado #2
Components:
- 1 1/2 oz La Tierra De Acre Cenizo
- 1 oz Watermelon / Mint Syrup*
- 1/2 oz Cointreau Orange Liqueur
- 1/4 oz Lemon Juice
- 2 full droppers Pink Peppercorn Tincture**
Preparation: Mix all substances in a rocks glass. Fill with shaved ice.
Tip: Stir the contents of the glass to assist mix the ice into the liquid. Add extra shaved ice if wanted. Take away a pineapple popsicle*** from the mould. We sprinkle our home made spicy salt on one facet. At residence, simply use Tajin. It is going to prevent a ton of time dehydrating and mixing salt. Place the popsicle on prime. Garnish with an opulent of mint, a straw and a spoon.
*Watermelon / Mint Syrup (Makes 500ml)
- 250ml Watermelon Juice
- 250g Sugar
- 7g Mint
Preparation: Mix watermelon sugar ONLY to mix. Add Mint to liquid. Retailer within the fridge for 24hrs. Pressure out mint earlier than use. Retailer in Fridge. Shelf life is a couple of month.
**Pink Peppercorn Tincture
- 10g Pink Peppercorn
- 240ml Excessive Proof Spirit (Everclear)
Preparation: Mix in a dropper bottle. Infuse for no less than 48hr earlier than utilizing.
***Pineapple Popsicle
Add pineapple juice to mould ¾ full. Freeze 12hrs. Fill the remaining ¼ of the mould with chamoy. Freeze 12 hrs.
Raspado #3
Components:
- 1 1/2 oz El Tequileno Reposado
- 1/2 oz 1:1 Date Syrup*
- 1/4 oz Tempus Fugit Creme De Cacao
- 1/4 oz Mr Black
- 1 Barspoon Parajote Clove (Allspice dram may very well be substituted.)
Preparation: Mix all substances in a rocks glass with 3-4 cubes of ice to make a basis for the shaved ice and ice cream we might be including. Prime with shaved ice. The identical stir trick works right here too. Prime with a scoop of Vanilla Ice Cream and shave some darkish chocolate on prime with a microplane or grater. An opulent of mint, a spoon and a straw will end this off.
*Date Syrup
- 500g Date Syrup (I just like the one from D’Vash)
- 500ml Scorching Water
Preparation: Mix in a warmth secure container. Stir to mix. Retailer in Fridge. Shelf life is a couple of month.
