El Zete? What a strange name for a cocktail. But when it’s named after someone special in your life (it rhymes with Pete), the name resonates no matter what it’s called. A tangy, spicy, sweet-’n’-sour delight, El Zete is a terrific alternative to a Margarita. You can even have a whole batch prepared before your guests arrive! Serve it with the bite-sized chorizo appetizers we created just for this enticing concoction.
Entry No 9: June 30, 2008
El Zete { paired with chorizo sobres } plus the Marianne at Midnight
Watch Paul make El Zete and Marianne at Midnight cocktails and Steve the incredible chrorizo sobres. With special guests Peter, Marianne, and Amanda Zablocki. (Click ► to play.)
Music: Kevin McLeod
The recipe:
2 ounces reposado tequila
1/2 ounce Lillet blanc
1/2 ounce Dubonnet rouge
1/2 ounce Bénédictine
3 dashes orange bitters
1/4 ounce fresh lemon juice
lemon peel, for garnish
Shake for 30 seconds in an ice-filled shaker. Strain into chilled cocktail glass. Rim glass with lemon peel. Add as garnish.
Paul wanted to make signature cocktails for his parents this year, to celebrate Mother’s Day and Father’s Day. So he and Steve came up with a twist on a Margarita for his Dad, and for his Mom, who likes a nice Scotch from time to time, a slightly sweet, floral delight. Signature cocktails are fun to create; your bar becomes a laboratory, and the more you stir, shake, and sip, the more taste sensations will open up your palate. You may even surprise yourself with something for which all your party guests will demand the recipe.
If you’d like to participate in a signature cocktail class, contact us at mail@cocktailbuzz.com.
The story behind the cocktails
The recipe:
1–1 1/2 ounces Scotch
1 ounce crème de violette
1/4 ounce Tuaca
pansy, or other edible flower, for garnish
Stir for 30 seconds in an ice-filled shaker. Strain into chilled cocktail glass. Float flower on top.
Peter “Zete” (Dad), Paul, Marianne (Mom), and Steve enjoy Golden El Zete (a variation of El Zete).
(See recipe below.)
Marianne at Midnight: The deep violet–gray hue of this cocktail is unlike any other, and the flower garnish complements it beautifully. If you don’t have a pansy, try another edible flower, such as dianthus (see photo ►).
Also, if you like the taste of scotch, and want a less sweet drink, play with the scotch–crème de violette ratio. More scotch makes for a peatier cocktail.
If you’re not pairing your El Zete with an appetizer, try this variation, “Golden El Zete.” Its bright flavors leaves you with a pleasantly dry finish.
The recipe:
1 1/2 cups diced chorizo
1 cup diced peaches (fresh preferred)
2 scallions, sliced, including the green chive-like part
1/2– 1 teaspoon pimentón (smoked paprika) (depending on how smoky you like it)
2 teaspoons salt
1 teaspoon black pepper
generous splash of tequila
several dashes of peach bitters (optional)
1 package of wonton wrappers
canola oil (enough for deep frying)
Sobres is Spanish for envelopes, and these spicy little numbers pair perfectly with El Zete cocktail. All it takes is some chorizo (pronounced chor-EE-so), a smoky paprika–flavored sausage that is more easy to find in our global food economy, and some wonton-wrapping skills, and you can create dozens of these bite-sized bursts of zesty goodness for your next cocktail party. Just make sure you have plenty for your guests less they storm the kitchen demanding más.
El Zete cocktail pairs wonderfully with Chorizo Sobres, little envelopes of smoked sausage, scallions, and peaches.
(See recipe ►.)
In a bowl, combine all the ingredients (except the wonton wrappers and oil). Mix thoroughly. Begin making the sobres by wetting the perimeter of a wonton wrapper with your finger dipped in water. Dollop about a tablespoon of the chorizo mixture onto the wrapper. Take one corner of the wrapper and fold triangularly to the opposite corner. Lift the sobre with both hands and crimp the edges with your fingers, making sure the mixture stays inside. Set aside on a plate and continue to make more sobres until the mixture is all used.
Heat canola oil in a deep-frying pot (or any deep pot) to 350°F (You will need a long kitchen thermometer for this. If you don’t have one, test the oil once you smell it cooking by dropping in one sobre. If it becomes dark golden in about a minute, the oil is ready.) Place as many sobres as you can in a ladle-like strainer designed for deep-fat frying. Lower into the oil. They will start cooking immediately. Stir them in the oil to avoid clumping; this will also allow them to cook more evenly. After a minute they should turn a dark golden brown. remove from oil and transfer them to a paper-towel-lined dish. repeat if you have more sobres, but not until the temperature returns to 350°F. Once the sobres have cooled for 5 minutes, transfer them to a platter and serve with a cooling dipping sauce (see recipe above).
Makes 3 dozen.
Cooling Dipping Sauce:
In a small bowl, combine a half cup sour cream with the juice of half a lime, half a minced garlic clove (or 1/4 tsp garlic salt), salt and pepper to taste, and a 1/4 teaspoon of pimentón (smoked paprika). Mix thoroughly.
El Zete: When using a peeler to make your garnish, try to avoid digging too deeply, thus avoiding the bitter white pith.
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