![]() Using a squeeze bottle full of Chamoy.** Pipe about 2oz of chamoy on top or until ice ball is saturated with chamoy. ![]() Release the ice ball and place on top of packed ice in the glass. Using a 4oz ice cream scoop, pack shaved ice into a scoop to create a scoop ice ball. Pack lightly to make a base for the ice scoop ball. We normally have strawberries and blueberries on hand. Seasonal Fruit of your choice on the bottom of the glass. Preparation: Build in a rocks glass or biodegradable 12oz plastic cup for the extra Mexican street food vibes. ![]() 1 1/2 oz Parajote Guava Ponche (Perfect Puree Guava would also work.).With shaved ice, your base is going to need to be balanced on the sweeter side to hold up to all the additional water and colder temperatures. For other bartenders who wish to create shaved ice cocktails, Stewart offers some advice: “With any ice in a cocktail, more surface area means more dilution and colder temperatures. It is evident that guests love the Raspado, as their presentation is always followed by smiles. Making the watermelon agua fresca into a syrup preserves it along with freezing our pineapple agua fresca into a popsicle helps us be more sustainable.” For the Raspado #2, I wanted to use our Agua Frescas which were a day old in order to reduce waste. “I wanted to use fresh flavors that were already a part of our menu. Stewart explains the freedom he had in the creation of these masterpieces. Topped with a scoop of Oat Milk Vanilla ice cream. #3 El Tequileno Reposado Tequila, cacao, clove, touch of espresso liqueur, sweetened with California Dates.Every ingredient in this cocktail is made in-house. #2 La Tierra De Acre Cenizo Mezcal, Watermelon, Mint, Cointreau, and pink peppercorn served with a Pineapple, chamoy popsicle.#1 Herradura Blanco Tequila, Guava, seasonal fruit, topped with a house made apricot and chamoy shaved ice sphere.Just in time for summer patio hangs, Gracias Madre is doing 3 different flavors of Raspados: It’s not typically made with alcohol, but that’s where we come in. “A Raspado is a traditional Mexican treat of shaved ice, flavorful syrups, topped with a variety of sweet toppings. Stewart’s cocktail program includes thoughtfully crafted cocktails with fresh edible flowers and organic juices, along with several flavors of Margaritas, as well as more unique offerings like their shaved ice cocktail, the Raspado. Not only are they known for their balanced and beautiful cocktails, but their plant-based Mexican cuisine. ![]() Familiarity and comfort are powerful tools in giving someone a superb experience.” Gracias Madre’s focus is on sustainable, additive-free agave spirits with cocktails that elicit vibrant colors that go viral on social media. Stewart describes his method as “classically curious.” He shares, “It is thrilling when I can connect over a cocktail that I’ve created because it reminds a guest of a classic they have had before. He gained experience at The Roger Room under legendary cocktail creator, Damian Windsor, and learned how to run a high-volume craft cocktail experience and the meaning of hospitality. Sean Stewart, Beverage Director of Gracias Madre, started his career in Los Angeles where there is a lively and vibrant cocktail scene.
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