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Feb 9, 2012 >> A recipe for love: Tavernita’s Escalivada and Love Also Rises cocktail

It might be the kegged cocktails talking, but we just can’t get enough of Tavernita which we covered in Found! this week. And to avoid you getting all googly-eyed in front of Chef Ryan Poli (Trust us! He’s a culinary dreamboat!), we’re dishing one of our favorite Tavernita recipes and a brand new drink (just in time for Valentine’s Day!) for you to try at home.

1 oz Plymouth Gin // 3/4 oz Pacharan (Sloe Berry liquor from Spain) // 3/4 oz lemon juice // 1/2 oz simple syrup // 2 dashes Peychaud’s Bitters // 2 pieces muddled tangerine pieces // 3 oz Avinyó Cava Brut

Shake and double strain all but cava into a Champagne glass and top with cava.

4 small eggplants // 4 small onions halved // 4 red bell peppers // 2 tomatoes // Extra virgin olive oil for brushing, plus 1/3 cup // 2 cloves garlic, minced // 3 tbsp sherry vinegar // 1/4 really good extra virgin olive oil // Salt

Prepare a hot fire in a charcoal grill. Brush the eggplants, onions, peppers and tomatoes with oil. Place the vegetables over the fire and grill until the skins blacken and the vegetables are tender. Place vegetables in a container with lid and let steam for 10-15 minutes.

When cool enough to handle, peel the eggplants, peppers, and tomatoes. Peel away the outer layer of the onions. Cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl. Mix the garlic with the vinegar and oil, sprinkle over the vegetable season with salt, and toss to mix well. Serve at room temperature on grilled bread.

Pacharán Sloe Berry Liqueur, Plymouth Gin, fresh lemon, tangerine, Peychaud’s Bitters, Avinyó Cava Brut

Too lazy to do this yourself, then call it a day and just make a reservation at Tavernita.