Kieffer Design Group: Color & Design in a Glass

These drinks are full of amazing colors and design! After reading about these fabulous cocktails in the Sherwin Williams magazine 'STIR' we could not resist sharing some of the recipes with you! Scott Beattie, the bar manager for Cyrus Restaurant in California's Sonoma Valley, literally prepares artwork in a glass... and any type of glass for that matter. Not only does he create new concoctions of his own but also takes classic cocktails and adds a dramatic twist. How fun would it be to serve some of these at one of your upcoming holiday parties! Note: These can all be made non-alcoholic - just exclude the alcohol out of all recipes!

To get these vibrant colors he says to create natural staining using beet juice, turmeric, yellow beets, and blueberries. He also likes to use ginger and then stain it with beet juice to get a vibrant color.

Here are a few recipes to try this holiday season:

Pelo De Perro (Hair of the Dog) - a beautiful pink and red drink with sweet, salty and tangy flavors woven through silky grapefruit foam. (First image above on left)

Chilled grapefruit foam for garnish (See below)
1/2 grapefruit or blood orange
1 tbsp. pink sea salt
5 tbsp. sugar
500 micrograms B12 powder (optional)
1/2 oz. Charbay Ruby Red grapefruit vodka
1/2 oz. vodka
1/2 oz. 100% agave silver (plata) tequila
1/2 oz. freshly squeezed grapefruit juice
1/2 oz. freshly squeezed lime juice
1/4 oz. agave nectar
Dianthus or other edible flower petals for garnish

Place a V-shaped glass in the freezer to chill. Rub the grapefruit around the rim of the frozen glass and shake off any excess juice. Dip the glass into the sea salt and sugar to coat the rim. Toss the B12 powder in a measuring glass and add the liquors, juices and agave nectar. Stir will and add enough ice to fill the glass. Shake hard for 7 seconds and strain into the salt-rimmed glass. Add a thin layer of grapefruit foam on top. Garnish with flower petals to serve.

Grapefruit Foam:

1-1/4 leaves gelatin
4 cups of cold water
9 oz. strained grapefruit juice
3 oz. simple syrup
1/3 cup Thai coconut milk

1. In a metal bowl, bloom the gelatin in the water for 10 minutes. Meanwhile, combine the fruit juice and simple syrup in a small saucepan and heat over medium-high heat just until it boils. Remove from heat.
2. Remove the gelatin from the water and squeeze out most of the excess water. Discard the water and place the gelatin back in the bowl.
3. Fill a large bowl with ice and set the bowl with the gelatin on top of the ice. Pour the hot juice mixture over the gelatin slowly. With a whisk, beat the gelatin until frothy, about 30 seconds.
4. Allow the gelatin mixture to cool to at least 45O F, then whisk in the coconut milk.
5. Pour the mixture into a whipped cream canister and seal it tight. Invert the canister and charge it with a cartridge.
6. Shake the canister vigorously for 15 seconds, then place it in the refrigerator to cool. The foam can be used after about 10 minutes, but will be even more stable after 24 hours.

Recipe from Sherwin-Williams Stir Magazine

Pomiranian - Perfect for Autumn (Second image above from left)

10 to 15 peppermint leaves
3/4 oz. Hangar One mandarin orange blossom vodka
3/4 oz. vodka
1/2 oz. freshly squeezed lime juice
3/4 oz. spiced pomegranate juice (See below)
1/4 oz. simple syrup
Black-eyed Susan petals, cut into chiffonade
Peppermint sprig for garnish
Amaranth spear for garnish

Place the peppermint in the bottom of a mixing glass and tap a few times with a muddler. Add the vodkas, juices and simple syrup and stir well. Add a small pinch of black-eyed susan threads and enough ice to fill the mixing glass, cover, and shake a few times. Pour into a tall Collins glass and garnish with the peppermint sprig, amaranth spear and a few more threads of black-eyed susan.

Spiced Pomegranate Juice (Makes enough for about 14 cocktails)

4 large, ripe pomegranates or 1-1/3 cups 100% pomegranate juice
1 drop essential oil of cardamom
1 drop essential oil of nutmeg
1 drop essential oil of black pepper

Juice the pomegranates using a manual or electric juicer. Strain the juice through a fine mesh strainer to remove any solids. Place the juice and the essential oils in an airtight container and shake well to combine. The juice will keep for up to one week refrigerated in the airtight container.

Recipe from the Sherwin-Williams Stir Magazine (Volume 6 - Issue 2 2009)

Painful Punch - Another fall favorite is a rather traditional punch that is a cross between mulled wine and Sangria. (Makes about 3 gallons)

3 tbsp. whole allspice
3 tbsp. crumbled cinnamon sticks
3 tbsp. whole nutmeg
64 oz. pineapple juice
64 oz. freshly squeezed grapefruit juice
64 oz. freshly squeezed orange juice
1 liter of dark rum
1 liter of cognac
12 bottles (750 ml.) of Shiraz or syrah
Orange slices, apple slices, and strawberries
Ice (as needed)

Coarsely crush allspice, cinnamon and nutmeg in a towel; reserve. Bring pineapple, grapefruit and orange juices to a boil. Add spices and simmer 20 minutes and remove from heat. Strain out spices. Add rum, cognac and wine. Cool in a container inside of ice bath. Move to large container and refrigerate. For service, add orange and apple slices and strawberries. Fill Tom Collins glasses with ice and add punch.

Recipe from Restaurants & Institutions

You can find more recipes in Scott's book, Artisanal Cocktails (Ten Speed Press). Also, watch him show us how to make an Artisinal Cocktail!