TASTE: STUCK IN A JAM
Smoke on the Water 2.0 by Andrew Patterson | Photo: Victoria Sedefian/The Dishing
No garnish, just ice. Andrew Patterson’s version of the oft-adapted Smoke on the Water lies somewhere between a Last Word and Naked & Famous making it an instant classic.
Words: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing
Location: Milas, Schenectady
Guest shift bartender: Andrew Patterson | IG @instadrizz
Bar: Milas Restaurant, Schenectady | IG @milasrestaurant518 | Our review
The cocktail: Stuck in a Jam
The Ingredients: @belvederevodka, housemade Concord grape jam, lemongrass shochu, ginger and lime, topped with a red curry peanut butter cheesecake foam.
The inspiration: “The Thai PBJ you didn't know you needed. It’s basically a savory peanut satay meets Concord grape. One of my regulars gifted me some Concord grapes from her garden and it was my first time tasting them. I immediately thought of a PBJ with sweet grape jelly. In Thailand, I was all about the cheap eats which frequently meant chicken satay coated in that sweet/spicy peanut butter red curry sauce. That kind of bridged the gap for me and I knew what I wanted to do with this cocktail. ” - AP
The build:
1oz belvedere vodka
1oz lemongrass shochu
.50oz ginger syrup
.75oz lime juice
Combine all ingredients over ice in a shaker. Shake and strain over a large ice cube. Top with red curry peanut butter foam. Garnish with a mint bouquet for freshness on the nose.
For the foam:
4oz cream cheese
4oz organic peanut butter
4oz red curry paste
6 tbl spoons coconut milk
2 tblspoons sugar
Splash of water to thin out
Pinch of xantham gum
Whip or charge in an isi whipper.
