Friday, February 22, 2013

My 2013 Oscars Cocktail: The Blossom Room

The first Academy Awards were held in 1929 at The Blossom Room of Hollywood’s Roosevelt Hotel. Douglas Fairbanks, the president of the Academy of Motion Picture Arts and Science, and an elegant man, handed out 15 awards in a five minute ceremony in front of 270 guests assembled there for dinner. It was 4 years before Prohibition would be lifted, but it was the beginning of Hollywood’s love affair with glamor and acknowledgement for work in film. The night has come to be wrapped in sophistication and fan fair, and sparkling cocktails reign supreme. 

As it appears today, after restoration.
The Blossom Room, 1929
Though the Blossom Room would go on to serve rum cocktails heavily during the Tiki heyday, this drink pays homage to where the Academy Awards began and the era it came out of. It features gin (representing the easiest spirit to mimic during Prohibition, "bathtub gin"), a floral flavor profile to go with the name and a seasonal winter citrus with floral qualities. This drink is essentially a collins, served up in order to appreciate its texture. Instantly carbonated, slightly dry and floral, it is an elegant drink for an elegant affair.


The Blossom Room Cocktail

1oz Meyer Lemon or Eureka Lemon Juice

.5oz Sonoma Syrups Lavender Syrup

Wide orange twist

Dried or fresh lavender flower on the stem

In a Perlini mixing canister, fine strain the lemon juice, add the gin and syrup and fill with ice. Close and seal, charge with CO2, shake hard, charge again and shake hard again. Allow to sit for 1-2 minutes, open and pour into a champagne flute or wine glass, garnishing with a long, wide orange twist hat has been speared with a  lavender flower on the stem such that the twist is running the length of the glass and the flower starts at the top of the twist

* If you don't have a carbonation system at home, simply shake the drink with ice and strain up into the glass and add 3oz of very cold sparkling water or club soda.The Perlini System comes in personal and professional versions, as you'll see on their website. There are several other carbonation systems out there you could use and adapt this recipe to their use, but be sure to read their directions to get the best results. Also, be sure to fine strain that lemon juice. Having pulp in there will give the bubbles something else to cling to and will make a mess, basically (called "points of nucleation"...look it up!). I highly recommend the Perlini commercial system for any professional bar.

No comments: