"I hate yellow mustard," Spiaggia bartender Brendan Smith protested after the Palm's Mike Freeman challenged him with the condiment. But thrown a curve, Smith went with it, devising a take on an old-school Brandy Alexander. His twist combines cognac with a honey-mustard gelato he made by adding French's mustard to a base of sugar, water, eggs, cream, and a bit of Miele Thun acacia honey. The name means "dessert mustard" in Italian.
Smith has challenged Karl Fernandez of Old Town Pour House with Parmigiano Reggiano. "Why not a yummy cheese cocktail?" he asks.
(Recipe below slideshow.)
Slideshows Spiaggia's Brendan Smith whips up some "dessert mustard"
By Kate Schmidt
Challenged with yellow mustard, Spiaggia's Brendan Smith came up with the Senape Dolce, "dessert mustard."View Slideshow
1 oz A.E. Dor Napoleon cognac
1/2 oz Amaro Averna
1 scoop honey-mustard gelato
Acacia honey and crushed honey-mustard pretzels for garnish
Put ingredients into a blender and blend until creamy. Pour the cocktail into a martini glass rimmed with acacia honey and crushed honey-mustard pretzels.
"I believe in simplicity," Smith says. "It seems to work."