Celine Dijon
Ingredients
1.25 oz Reposado Tequila
.25 oz Sauvignon Blanc
1 oz Passionfruit Dijon Syrup
.5 oz Fresh Lime Juice
Drops of Olive Oil, to garnish
Passionfruit Dijon Syrup
Combine 1 bag (13 ounces) frozen passionfruit purée, 2 1/2 cups sugar, 1/2 cup water, 1/3 cup white wine vinegar, and 2 tablespoons Dijon mustard in a saucepan and bring to a boil.
Stir frequently to dissolve sugar. When it reaches a boil and sugar is dissolved, remove from heat. Allow to cool before using in cocktail.
Directions
Add Tequila, Wine, Dijon Syrup and Lime to a cocktail shaker filled with ice. Shake well and strain into chilled coupe glass. Garnish with drops of olive oil.
Recipe courtesy of Shaun Traxler of Vault Bar; as published in Wine Enthusiast Magazine
Homemade Whole Grain Mustard
A simple recipe for homemade whole grain beer mustard that’s delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.
Ingredients
⅓ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup apple cider vinegar
1/3 cup pale ale, Belgian style beer or water
2 tablespoons light brown sugar
1 tablespoon honey
½ teaspoon sea salt
Instructions
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and beer (or water) into the mustard seeds until just combined.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.
- Makes 1 1/2 cups
- Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
- When properly stored, homemade mustard will keep for up to 1 year.
- The most important thing about homemade mustard is to allow it to sit for a day two before using it. This will allow for the bitter flavor to dissipate from the mustard.
- If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.