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Spinach Salad with Blackened Chickpeas

By
Kylie Thomas
-
0
A big brown bowl holds a Spinach Salad with Blackened Chickpeas, banana peppers, and dressing with two wooden servers in the bowl as well, all against a blue tablecloth.

Calling all vegans with a taste for bold flavors! This Spinach Salad with Blackened Chickpeas is a protein-packed explosion of taste and texture. Chef Bryant Terry swaps out the usual grilled chicken for crispy, blackened chickpeas, adding a delightful smoky depth to the salad. But the star of the show might just be the creamy tofu herb dressing. Silken tofu creates a luxurious, vegan-friendly base that’s bursting with fresh herbs, making every bite a flavor sensation. Get ready to elevate your greens game!

Why Use Tofu in a Salad Dressing?

Silken tofu might seem like an unexpected addition to a salad dressing but it only benefits the dressing. Firstly, tofu acts as a fantastic creamy base, replacing ingredients like cashews or mayonnaise for a lighter and vegan-friendly option. The subtle flavor of tofu allows other ingredients in the dressing, like herbs and spices, to truly shine. But tofu’s magic goes beyond texture. It’s packed with protein, giving your salad a satisfying boost to help you feel fuller for longer.

Spinach Salad with Blackened Chickpeas Recipe

Makes 4 servings 

Spinach Salad with Blackened Chickpeas Ingredients

  • 1 (15.5 oz) can chickpeas 
  • 2 large yellow bell peppers 
  • 1 tbsp + 1 tsp safflower oil 
  • ½ tsp kosher salt, plus more as needed 
  • ¾ lb spinach, torn into bite-size pieces 
  • ½ lemon 
  • Freshly ground white pepper 
  • 1 tbsp finely grated lemon zest 
  • Dill fronds for garnish 

For the Creamy Herb Dressing: 

  • ¾ cup silken tofu 
  • 2 tbsp minced shallots 
  • 1 tbsp minced fresh dill 
  • 1 tbsp fresh parsley 
  • ¼ tsp Dijon mustard 
  • Kosher salt 
  • Freshly ground white pepper 

For the Blackened Seasoning: 

  • 2 tbsp paprika 
  • 1 tbsp cumin seeds, toasted 
  • 2 tsp coriander seeds, toasted 
  • 2 tsp whole black peppercorns 
  • 1 ½ tsp coarse sea salt 
  • 1 ½ tsp garlic powder 
  • 1 tsp whole white peppercorns 
  • 1 tsp onion powder 
  • 1 tsp dried thyme 
  • ½ tsp cayenne pepper, or to taste 

Salad Preparation Instructions

  1. Drain the chickpeas in a colander, thoroughly rinse them in cold water, and set them aside to dry for one hour. 
  2. While the chickpeas are drying, roast the bell peppers. Seed and thinly slice them, then set aside. 
  3. Once the chickpeas have thoroughly dried, preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. 
  4. Transfer the dried chickpeas to a large bowl, add one tablespoon of the oil and ½ teaspoon of salt, and toss well to combine with clean hands. Spread the chickpeas in one even layer on the baking sheet. Bake, shaking the pan every 15 minutes to ensure even cooking, until golden brown and starting to turn crispy, about 45 minutes. 
  5. Immediately transfer the chickpeas to the bowl just used, drizzle the remaining one teaspoon oil over them, and sprinkle with two teaspoons of blackened seasoning. Toss well to combine, transfer back to the baking sheet, and set aside to cool for 15 minutes. 
  6. Place the spinach and bell peppers in a salad bowl. Lightly squeeze with the lemon juice, lightly sprinkle with the salt, and toss to combine with clean hands.  
  7. Stir the dressing a few times and lightly dress the vegetables. Add the chickpeas, season with pepper, and lightly drizzle with the dressing. 
  8. Garnish with the lemon zest and dill fronds.  

For the Creamy Herb Dressing: 

  1. In a blender, combine the tofu, shallots, dill, parsley, and mustard.  
  2. Purée until creamy, then season with salt and pepper to taste. 
  3. Set aside. 

For the Blackened Seasoning: 

  1. Combine all the ingredients in a mortar or spice grinder and grind to a fine powder.  
  2. Transfer to a jar and seal tightly.  
  3. Store in an airtight container at room temperature for up to two weeks. 

Note: The Blackened Seasoning makes more than you’ll need but stores easily and is great with other vegetables.  

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.

Recipe by Bryant Terry / Styling by Julia Platt Leonard / Food Prepared by Juicy Foods 505 / Photography by Tira Howard

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Roasted Sweet Plantains, Pecan, & Millet Salad

By
Kylie Thomas
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0
A brown bowl of a grain millet salad sits on top of a traditional cloth on a blue table as a spoon sits inside the grain bowl.

This Roasted Sweet Plantains, Pecan, & Millet Salad is a vibrant twist on a classic grain salad. Vegan chef, editor, and food writer, Bryant Terry trades in the usual rice or quinoa for nutty, protein-rich millet. He then tosses it with caramelized roasted plantains for a delightful touch of sweetness. Though before this salad is finished, he adds toasted pecans for a satisfying crunch and a simple vinaigrette to tie all the flavors together. This unique and delicious salad is perfect for a light lunch, a refreshing side dish, or even a vegan main course.

What is Millet?

Even in its tiny round shape, millet is an ancient grain that packs a powerful punch. Cultivated for thousands of years, it’s popped up in kitchens across Asia and Africa. Millet is a gluten-free whole grain filled with protein and fiber. Unlike some gluten-free alternatives that can be bland, millet has a subtle nutty flavor and a slightly chewy texture that adds an extra depth. This recipe features it in a starring role, but millet can be enjoyed in many ways. Try boiling it for a side dish similar to couscous or even ground it into flour for baking.

Roasted Sweet Plantains, Pecan, & Millet Salad Recipe

Makes 4-6 servings

Roasted Sweet Plantains, Pecan, & Millet Salad Ingredients

  • 2 large, ripe yellow plantains
  • 1 tbsp extra-virgin olive oil
  • ¾ tsp kosher salt, divided
  • 1 cup pearl millet, soaked overnight in water + 1 tbsp vinegar
  • 2 cups water
  • ½ cup chopped pecans, toasted
  • 2 tbsp minced parsley
  • Sweet Parsley Vinaigrette (see below)
  • Freshly ground black pepper
  • ¼ cup parsley leaves

For the Sweet Parsley Vinaigrette:

  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • ¼ cup minced flat leaf parsley
  • ¼ tsp Dijon mustard
  • 2 tsp dark agave nectar
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Salad Preparation Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Slice off the ends of each plantain, score the peel in four even strips, lengthwise, and remove the strips. Cut the plantain into quarters, lengthwise, and slice them into bite-size pieces.
  4. In a bowl, toss the plantains with the olive oil and ¼ teaspoon salt.
  5. Spread in an even layer on the baking sheet and roast, stirring a few times to ensure even roasting, until starting to turn golden brown, about 30 minutes.
  6. While the plantains are roasting, drain the millet. In a medium saucepan over medium-high heat, toast the millet, occasionally shaking the pan to ensure even cooking, until the millet smells nutty, about three minutes.
  7. Add the water and ½ teaspoon salt, raise the heat to high, and bring to a boil. Immediately decrease the heat to low, cover, and simmer until most of the liquid has been absorbed, about 15 minutes. Remove from the heat, transfer to a fine-mesh sieve, and rinse under cold water to stop the cooking.
  8. Set aside to thoroughly drain for five minutes, then transfer to a bowl.
  9. Add the pecans, minced parsley, baked plantains, and half of the vinaigrette to the millet and toss to combine. Taste and add additional vinaigrette if needed. Season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with parsley leaves.

For the Sweet Parsley Vinaigrette:

  1. In a bowl, whisk together the lemon juice, vinegar, parsley, mustard, and agave nectar. While whisking, slowly pour in the olive oil and whisk until emulsified. Season with salt and pepper to taste.

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.

Recipe by Bryant Terry / Styling by Julia Platt Leonard / Food Prepared by Juicy Foods 505 / Photography by Tira Howard

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Oven-Roasted Carrots with Carrot Top-Walnut Pesto

By
Kylie Thomas
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0
A wooden cutting board holds a line of oven-roasted sliced carrots with a walnut pesto lined down the center of the carrots.

This recipe is sure to change the way you see carrots! With these Oven-Roasted Carrots, Vegan chef, food writer, and editor Bryant Terry’s transforming them to caramelized perfection, but that’s just the beginning. The Carrot Top-Walnut Pesto utilizes the often-discarded carrot tops, transforming them into a nutty, flavorful pesto bursting with fresh garden notes. Then, a sprinkle of umami powder adds a layer of savory depth to this otherwise simple dish. So ditch the predictability of regular roasted carrots and embrace the unexpected with this special flavor profile.

What is Umami Powder?

Umami powder is the secret weapon for unlocking the savory sensation that completes the taste profiles of sweet, salty, sour, and bitter. Made from ingredients like fermented vegetables or mushrooms, this powder concentrates the naturally occurring glutamates that triggers the umami receptors on your tongue. Think of it as a dust that can intensify the savory flavors in your food. A sprinkle of umami powder will add depth and complexity to soups, stews, sauces, marinades, or even popcorn, Plus, it’s vegan and gluten-free!

Oven-Roasted Carrots with Carrot Top-Walnut Pesto Recipe

Makes 6-8 servings

Oven-Roasted Carrots with Carrot Top-Walnut Pesto Ingredients

  • 8 large carrots with tops (between 3-4 ½ oz each)
  • ¼ cup fresh clementine juice
  • ½ cup + 2 tbsp extra-virgin olive oil
  • 1 tsp minced fresh ginger
  • ¼ tsp kosher salt + more as needed
  • 3 tbsp umami powder (see above)
  • 1/3 cup chopped toasted walnuts, skin removed
  • 2 tsp minced garlic
  • 2 heaping tbsp white miso paste
  • 1 tbsp lemon juice + more as needed
  • Freshly ground white pepper
  • 1 heaping tsp lemon zest for garnish
  • 1 heaping tbsp minced flat-leaf parsley for garnish
  • Za’atar for garnish

For the Umami Powder:

  • ¾ oz dried porcini mushrooms
  • ¾ cup raw cashews
  • 3 tbsp nutritional yeast
  • 2 tbsp pine nuts
  • 1 tsp fine sea salt

Roasted Carrots with Walnut Pesto Preparation Instructions

  1. Preheat oven to 400 degrees.
  2. Separate the carrots and their green tops and chop the tops. Measure out 2 cups of the tops and set aside (reserve the rest for another use or discard them). Spread the carrots in a single layer in a large baking dish.
  3. In a small bowl, combine the clementine juice, 2 tablespoons of the oil, the ginger, and salt and mix well with a fork to combine. Pour the mixture over the carrots and slather them well with clean hands.
  4. Cover the dish with aluminum foil and roast until the carrots are just starting to become tender, about 45 minutes. Remove the foil, gently turn the carrots with a fork to further coat them in the oil mixture, and return to the oven, uncovered, until fork-tender and browning, about 15 more minutes. Remove from the oven and let cool to room temperature.
  5. Meanwhile, in a food processor, combine the carrot tops, umami powder, walnuts, garlic, miso, and lemon juice. Blend to combine. With the machine running, slowly pour in the remaining ½ cup olive oil through the feed tube and process until combined.
  6. Transfer the pesto to a small bowl and add enough water to loosen it up a bit (it should be thick but not pasty). Season with salt and white pepper to taste. Transfer to a small bowl for serving.
  7. Transfer the carrots to a platter and sprinkle with the lemon zest, parsley, and za’atar. Serve with the bowl of pesto alongside.

For the Umami Powder:

  1. Grind the dried porcinis in a spice grinder and transfer to a food processor.
  2. Add the cashews, nutritional yeast, pine nuts, and salt and pulse until broken down into a fine meal.
  3. Store in an airtight container at room temperature for up to two weeks.

Note: The recipe for the umami powder will make more than you need but it’s excellent with lots of other different vegetable dishes.

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.

Recipe by Bryant Terry / Styling by Julia Platt Leonard / Food Prepared by Juicy Foods 505 / Photography by Tira Howard

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The Making of a Juneteenth Picnic in Santa Fe

By
Kylie Thomas
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0
Various people grab food that's been spread around a wooden table with many colors of scarves decorated throughout.

The best picnics have a few things in common: great food, excellent company, and hopefully, a lot of sunshine. A Santa Fe Juneteenth picnic celebration in advance of the year’s festivities had all of that, proving that sometimes the great outdoors is very happy to spend some quality time indoors.

A group of Juneteenth event planners gather in a white room, plates in hand while enjoying picnic food.

A Juneteenth gathering at Aaron Payne Gallery on Lena Street. Cuisine from Juicy Foods 505 based on recipes by Bryant Terry.

Planning Santa Fe’s Juneteenth Picnic

African fabrics adorned a long table, platters of food nestled between the folds. Mason jars filled with crimson-hued tea, caught the light from a sunny day. Spinach salad dotted with blackened chickpeas… a platter of oven-roasted carrots topped with generous dollops of carrot-top-walnut pesto… charred red cabbage, smoky and sweet and ever so slightly spicy, thanks to a drizzle of tomato relish. All vegan dishes, created by local Chef Damian Herrera and Amy Herrera of Juicy Foods 505, from recipes by Bryant Terry, food writer, chef, food justice advocate, and founder and editor-in-chief of 4 Color Books.

It had the makings of a picnic, albeit indoors in an art-filled space. The occasion? A get-together of board members of the Santa Fe Soul Festival along with passionate supporters, in advance of their annual Juneteenth community picnic.

A wood cutting board with carrots sits to the left of a basket with charred red cabbage as a part of a Juneteenth picnic spread.

Oven-Roasted Carrots with a Carrot Top-Walnut Pesto sits to the left of Charred Red Cabbage with Spiced Tomato Relish. Both recipes are by Bryant Terry.

An Exchange of Love for Each Other and Artwork

Guests chatted as they ate, taking in the artwork––much of it by African and African American artists––on show at party host Aaron Payne’s eponymous gallery on Lena Street. Payne is also a SFSF board member. The group has hosted Juneteenth (a portmanteau of “June” and “nineteenth”) celebrations since 2020, a year before the federal government declared it a national holiday to commemorate that date in 1865 when the Emancipation Proclamation at last went into effect in Texas.

The annual community picnic, co-sponsored with the First Presbyterian Church, is a free event open to the public and held on the lawn outside the federal courthouse. It’s one of the annual fixtures on the group’s calendar and a way to bring together different parts of Santa Fe, says Payne.

Aaron Payne stands in front of a dotted photo in a suit jacket and white shirt.

Host Aaron Payne stands in front of a piece of artwork in his gallery.

Creating a Space for Expression

And it’s that idea of celebrating community and cultures that inspired Madeleine Wright, chair of SFSF, to create the organization in the first place. In addition to the annual community picnic, they throw a packed gospel concert at the end of August. Money raised from the concert goes back into community events such as this year’s master dance, song and percussion classes with Fua Dia Congo of Oakland, CA at the New Mexico School for the Arts; lectures at the Mandela International Magnet School; and tickets for students from the National Dance Institute in Santa Fe to attend dance performances at the Lensic.

“We can make things happen,” says Wright simply, of the way they use the money raised. It’s an incredible opportunity for students to learn from the best artists in the business, while sharing African American culture. “I think it’s great to have an event––whether it’s the picnic or the drum lessons or the concert––where you see a sizable group of African Americans together enjoying themselves and celebrating their own culture, because that’s not something you get to see,” Payne says.

Various people grab food that's been spread around a wooden table with many colors of scarves decorated throughout.

The group fills their plates with the picnic spread.

Building a Community Atmosphere

There was a joyousness at the gathering, a coming together of people who share a common mission. Perhaps not surprising when you consider what SFSF does, whether it’s bringing people together for the Juneteenth picnic, the gospel concert, or education programs that make a difference in the lives of local young people. Wright sums it up best when she says, “You can give and receive benefits you have only dreamed of.”

Three glasses of red Juneteenth drinks featuring lemon wedges on the rim sit to the right of a pineapple in front of a yellow background.

Juneteenth tradition requires a red drink to be served with the meal.

Juneteenth and Gospel in Santa Fe

This year’s Juneteenth picnic takes place at 10:00 a.m. in Federal Park on the Grant Street side of the main post office. In case of rain, it will move to Pope Hall at First Presbyterian Church of Santa Fe.

The gospel concert takes place on the last Sunday in August (8/25) at St. Francis Auditorium.

Madeleine who runs that Juneteenth picnic sits on a wooden bench in front of a painting.

Madeleine Wright sits in front of a painting in Aaron Payne’s gallery.

Let’s Dance with Madeleine Wright, Chair of the Santa Fe Soul Festival

It was 2011 and Madeleine Wright was at a wedding in Bamako, Mali in West Africa. Wright couldn’t help but join local women who were dancing. What she didn’t expect was to be draped with a white shawl, denoting that she was the best dancer on the floor. “For me, this was a lifetime achievement award,” she says.

She might have been surprised, but no one who knows her would be. Wright has been a passionate supporter of African dance for decades, learning first and then sharing her love with others. Wright, born and raised in Detroit, studied at Wayne State University, went on to get a graduate degree and PhD with a concentration in guidance and counseling from the University of Michigan, and was a professor.

A painting with a yellow background featuring two young Black girls for Juneteenth.

Omofemi’s Me and You. (2021) on display at Aaron Payne Fine Art.

Dancing in Illinois

It was 1976 when her husband was stationed at Scott Airforce Base in Illinois, that Wright discovered African dance. The base is 18 miles from East St. Louis where Katherine Dunham’s dance company was in residence at Southern Illinois University’s Performing Arts Training Center. Dunham, a world-renowned dancer, choreographer, anthropologist, and activist, could have chosen any city in the world to work, but thankfully for Wright, she chose East St. Louis.

Wright took gruelling two-hour long classes, three to four times a week under the expert tutelage of Archie Savage, Dunham’s dance partner, who had been in 27 films and five Broadway plays. “And I was really bad,” she laughs. “But it didn’t matter.”

Various Juneteenth planners grab picnic food that's been spread around a wooden table with many colors of scarves decorated throughout.

Madeleine gets in line to fill her plate with the picnic spread at the gathering.

Sharing the World of African Dance

By the time she moved to Houston in 1978, not only was she an accomplished dancer but also committed to sharing her love of African dance with others. While working at Houston Community College, she collaborated with Deborah Quanaim of the dance department, raised money, and brought Savage to Houston to teach a two-week long workshop. The African Dance Society was born, and over the years brought musicians, choreographers, and dancers from leading companies such as Alvin Ailey to share their talents with students.

Today, living in Santa Fe and officially retired (“Retirement is overrated,” she laughs.), Wright is not only Chair of Santa Fe Soul Festival but also a board member of New Mexico School for the Arts. And dance remains a fundamental part of her life and work. “Dance and diversity go together,” she says. The African dance community––whether here in Santa Fe, back in Houston or East St. Louis––is diverse, she says. “We don’t care what color you are … we’re glad you’re here.”

Try the Gatherings’ Recipes

Roasted Sweet Plantains, Pecan, & Millet Salad

A brown bowl of a grain millet salad sits on top of a traditional cloth on a blue table as a spoon sits inside the grain bowl.

Spinach Salad with Blackened Chickpeas

A big brown bowl holds a Spinach Salad with Blackened Chickpeas, banana peppers, and dressing with two wooden servers in the bowl as well, all against a blue tablecloth.

Oven-Roasted Carrots with Carrot Top-Walnut Pesto

A wooden cutting board holds a line of oven-roasted sliced carrots with a walnut pesto lined down the center of the carrots.

Charred Red Cabbage with Spiced Tomato Relish

A basket platter holds a variety of charred red cabbage as a woman uses utensils to serve the dish.

Story and Styling by Julia Platt Leonard / Recipes by Bryant Terry / Food Prepared by Juicy Foods 505 / Photography by Tira Howard 

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Cocktails for the Santa Fe Opera’s 2024 Season

By
Kylie Thomas
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0
A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

As mixologist Andrea Duran pondered Santa Fe Opera’s 2024 season for us, dreams and drinks emerged. Her delicious imaginings can help set the stage for glorious evenings of romance, drama, transgression, redemption, and of course the scintillating gesamtkunstwerk of opera itself. Get your tickets. Stock the bar cabinet. Magic is sure to happen.  

Don Giovanni

June 29–August 23  

I Feel a Sin Coming On Cocktail

A cocktail glass holds a brown liquid for the I Feel a Sin Coming On Cocktail garnished with a lemon peel with a bar spoon sitting in front of it.

 

This sinfully exquisite cocktail was designed to accompany the production, which draws parallels between the infamous seducer, “D.G.,” and the main character in Oscar Wilde’s The Picture of Dorian Gray, who relentlessly seeks pleasure and eternal youth. You could enjoy this cocktail before this captivating opera. But you might instead need it afterwards. The story suggests that we all likely have a thing or two to think about. 

The Righteous

July 13–August 13

Virtuous Cocktail

Two small cocktail glasses hold a brown cocktail with dragonflies on the outside of the glasses. Pink flowers are spread across the table.

Experience a blast from the not-so-distant past with this cocktail. The opera follows the journey of a preacher turned governor, and the lives of those closest to him, as they navigate the tumultuous affairs of the 1980s. Ambition, faith, family, friendship, AIDS, abuse, and love combine in a potent mix. 

Der Rosenkavalier

July 20–August 15 

Love Triangle 

Two tall cocktail glasses with a red liquid inside are topped with dried rose buds as other dried rose buds sit on a tablecloth below the glasses.

Like Strauss’s beloved and oh-so-exquisite opera, this cocktail is the gateway to a world of Vienna’s decadence, where a romantic comedy of intertwined lives unfolds. A noblewoman, her handsome younger lover, and a young lady of marriageable age make for a delightful and complicated story. 

The Elixir of Love

July 27–August 22

Spellbound Cocktail

Two coupe glasses hold an Elixir of Love cocktail in a dark red color, garnished with two blackberries poked through a skewer as both glasses sit on a patterned table.

In a blend of comedy, romance, and brio, a mechanic with limited brainpower finds himself smitten with Adina, a schoolteacher. He longs for her affection, but is plagued with self-doubt. Enter Dr. Dulcamara, a dubious character who peddles a “magic elixir” which promises to solve all of his problems. Will this cocktail provoke similar results?

La Traviata

June 28–August 24 

La Campagne

A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

Join Violetta and Alfredo in their idyllic countryside life with this cocktail inspired by the story of the opera’s title character. She is the belle of every Parisian party who falls deeply in love with her beau idéal. When she and her lover run away from the opprobrium of high society, they start a new life in the country. Soon however, their happiness is threatened. Alfredo’s father urges Violetta to give up her love to protect the family’s honor. Drama ensues.  

Story and Recipes by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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Spellbound Cocktail Inspired by The Elixir of Love

By
Kylie Thomas
-
0
Two coupe glasses hold an Elixir of Love cocktail in a dark red color, garnished with two blackberries poked through a skewer as both glasses sit on a patterned table.

In a blend of comedy, romance, and brio, a mechanic with limited brainpower finds himself smitten with Adina, a schoolteacher. He longs for her affection, but is plagued with self-doubt. Enter Dr. Dulcamara, a dubious character who peddles the “magic elixir” which promises to solve all of his problems. Will this The Elixir of Love inspired cocktail provoke similar results? 

When To Use a Coupe Glass

The Spellbound Cocktail’s final destination, a coupe glass, is a perfect choice to savor the recipe to its fullest capability. Firstly, the coupe’s elegant, shallow bowl allows the fragrant aromas of the Pigs Nose Blended Scotch and the citrusy orange zest garnish to be fully appreciated. Since the drink is meant to be savored for its complex flavors, the wide mouth of the coupe glass facilitates a more leisurely sipping experience, allowing you to taste all the flavors at one time. Additionally, the coupe glass’ smaller size prevents the drink from appearing visually unbalanced and keeps it chilled for a longer period.

Spellbound Cocktail Recipe (Inspired by The Elixir of Love)

Spellbound Cocktail Ingredients 

 Cocktail Preparation Instructions

  • Combine all ingredients into shaker, add ice, shake vigorously.
  • Strain into coupe glass.
  • Garnish with orange zest. 

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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I Feel a Sin Coming On Cocktail Inspired by Don Giovanni

By
Kylie Thomas
-
0
A cocktail glass holds a brown liquid for the I Feel a Sin Coming On Cocktail garnished with a lemon peel with a bar spoon sitting in front of it.

This sinfully exquisite cocktail was designed to accompany a production of Don Giovanni, which draws parallels between the infamous seducer, “D.G.,” and the main character in Oscar Wilde’s The Picture of Dorian Gray, who relentlessly seeks pleasure and eternal youth. You could enjoy this cocktail before this captivating opera. But you might instead need it afterwards. The story suggests that we all likely have a thing or two to think about.

How to Make an Agave Syrup at Home

While agave syrup is readily available at most grocery stores, creating your own homemade syrup is a fun and rewarding way to add a touch of artisanal flair to your cocktails. All you need is a 1:1 ratio of water to agave nectar (we recommend organic blue agave nectar  for the purest flavor). Simply combine them in a saucepan and heat gently over medium-low heat, stirring occasionally, until the agave nectar dissolves completely. Once the nectar has dissolved and the mixture becomes clear, remove it from the heat and let it cool completely. Store your homemade agave syrup in a sealed container in the refrigerator for up to a month. You can also tweak the ratio of water to agave nectar to create a strong flavor profile.

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A cocktail glass holds a brown liquid for the I Feel a Sin Coming On Cocktail garnished with a lemon peel with a bar spoon sitting in front of it.

I Feel a Sin Coming On Cocktail Inspired by Don Giovanni

  • Author: Andrea Duran
Print Recipe

Description

A mix of sweet and earthy.

Ingredients

Scale

Instructions

  1. Combine all ingredients into mixing glass, add ice, stir.
  2. Strain rocks glass over pebble ice.
  3. Garnish with lemon zest.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story and Recipe by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Virtuous Cocktail Inspired by The Righteous

By
Kylie Thomas
-
0
Two small cocktail glasses hold a brown cocktail with dragonflies on the outside of the glasses. Pink flowers are spread across the table.

Experience a blast from the not-so-distant past with this cocktail inspired by The Righteous. This opera follows the journey of a preacher turned governor, and the lives of those closest to him, as they navigate the tumultuous affairs of the 1980s. Ambition, faith, family, friendship, AIDS, abuse, and love combine in a potent mix.

What is Vermouth Blanc?

Vermouth blanc, also known as bianco vermouth, might be the missing puzzle piece in your cocktail cabinet. Often overshadowed by its bolder red cousin, blanc vermouth offers a delightful contrast. Imagine a white wine fortified with brandy and infused with a symphony of botanicals– that’s blanc vermouth in a nutshell. Unlike dry vermouth, which leans towards herbal and citrusy notes, blanc vermouth boasts a touch of sweetness alongside floral and fruity hints. This makes it a perfect bridge between the dryness of gin and the sweetness of sweet vermouth, ideal for creating cocktails that are both delicate and complex.

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Two small cocktail glasses hold a brown cocktail with dragonflies on the outside of the glasses. Pink flowers are spread across the table.

Virtuous Cocktail Inspired by The Righteous

  • Author: Andrea Duran
Print Recipe

Description

A cocktail with the depth of an opera.

Ingredients

Scale

Instructions

  1. Combine all ingredients into mixing glass, add ice, stir.
  2. Strain over large cube in rocks glass
  3. Garnish with lemon zest.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story and Recipe by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

La Campagne Cocktail Inspired by La Traviata

By
Kylie Thomas
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A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

Join La Traviata’s Violetta and Alfredo in their idyllic, countryside life with this delightful cocktail. It’s inspired by “wayward woman” who is the opera’s title character. She is the belle of every Parisian party who falls deeply in love with her beau idéal. When she and her lover run away from the opprobrium of high society, they start a new life in the country. Soon however, an outside force threatens their happiness. Alfredo’s father urges Violetta to give up her love to protect the family’s honor. Drama ensues.    

What is Italicus Bergamotto Liqueur?

Infused with the vibrant essence of Calabrian bergamot, Italicus Bergamotto Liqueur is a unique spirit that elevates cocktails with its refreshing notes. This Italian import isn’t your average liqueur. Crafted with a blend of Italian botanicals and citrus peels, Italicus offers a complex flavor profile that goes beyond just bergamot. It works well in both classic and contemporary cocktails. Try it neat, on the rocks, or as a sparkling spritz for a summer drink. Or, use Italicus as a substitute for gin or white wine to add a subtle bergamot twist to your favorite recipes.

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A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

La Campagne Cocktail Inspired by La Traviata

  • Author: Andrea Duran
Print Recipe

Description

The drama of La Traviata comes in cocktail form.

Ingredients

Scale

Instructions

  1. Build in Collins glass with ice and top with sparkling wine.
  2. Garnish with violet flowers and lemon slice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story and Recipe by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Love Triangle Cocktail Inspired by Der Rosenkavalier

By
Kylie Thomas
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Two tall cocktail glasses with a red liquid inside are topped with dried rose buds as other dried rose buds sit on a tablecloth below the glasses.

Like Strauss’s beloved and oh-so-exquisite opera, Der Rosenkavalier, this cocktail is the gateway to a world of Vienna’s decadence, where a romantic comedy of intertwined lives unfolds. A noblewoman, her handsome younger lover, and a young lady of marriageable age make for a delightful and complicated story.

What is Fire Tincture and How to Use It

This tincture from Scrappy’s Bitters is a potent, non-bitters tincture bursting with habanero pepper heat. A single drop (yes, you read that right, a single drop!) is enough to add a slow-burning warmth and complex flavor profile to your favorite drinks. Think of it as a liquid spark for the adventurous cocktail enthusiast. Fire Tincture pairs well with smoky mezcals, citrusy gins, and even rich chocolatey cocktails, adding a surprising depth of flavor that will have your taste buds tingling. But, be warned, a little goes a long way with this fiery tincture, so start with a single drop and adjust to your own heat preference.

Love Triangle Cocktail Recipe (Inspired by Der Rosenkavalier)

Love Triangle Cocktail Ingredients

Der Rosenkavalier Cocktail Preparation Instructions

  1. Combine all ingredients into mixing glass, add ice, stir.
  2. Strain into Nick & Nora glass.
  3. Garnish with rose petals.

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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