As Memorial Day is celebrated around the country May 29, chefs and beverage managers at Montage will be serving up special recipes and cocktails in honor of the men and women who have served our country.
At Montage Laguna Beach, Studio is changing up the traditional whiskey sour with the new Five O’Clock Somewhere by combining house made IPA syrup, an ale float, a shot of whiskey and a hop bud as an aromatic garnish. It’s based on the knowledge that beer and whiskey are similar and that ice-cold beer and summer go together.
Studio’s Five O’Clock Somewhere
2 ounces Buffalo Trace Bourbon
1 ounce IPA syrup
¾ ounce lemon juice
½ ounce Aperol
Arrogant Bastard Bourbon Barren Strong Ale float
Hop bud for garnish
Combine first four ingredients to a mixing tin with ice and shake vigorously. Strain into a Collins glass with fresh ice. Float the ale and garnish with a hop bud.
For Memorial Day, Montage Palmetto Bluff is hosting a Lowcountry Boil and Oyster Roast at Moreland with grilled oysters and frogmore stew). A Classic dish of the South Carolina Lowcountry, Frogmore Stew is not really a stew, but another name for Lowcountry Shrimp Boil.
Snorting Hot Horseradish Cocktail Sauce
1 tbsp olive oil
2 tbsp chopped shallots
1 tsp chopped garlic
3 tbsp honey
1 tbsp brown sugar
1/2 cup champagne vinegar
2 1/2 diced ripe tomatoes
1 cup canned plum tomatoes—drain, strain juice and reserve liquid
1/2 cup tomato paste
Zest of 1/2 of a lime
Zest of 1/2 of a lemon
1 jalapeño minced
1/2 habanero minced
1/4 cup fresh lime juice
2 tbsp A1 steak sauce
6 tbsp fresh grated horseradish
6 tbsp prepared horseradish
2 tbsp chopped parsley
In the olive oil, sauté the garlic and the shallots just until clear. Add honey, sugars, and champagne vinegar. Simmer to shiny syrup like texture. Add the fresh and canned tomatoes and cook until water is cooked out. Add paste and reserved liquid from the canned tomatoes and simmer until thick, about 10 minutes. Cool. Add all of the remaining ingredients, season with salt and pepper to taste and allow to marry for several hours.
3 tbs old bay seasoning
1 tsp of zatarans liquid crab boil
3 tbs salt
1 1/2 gallons water
2 lbs andouille or smoked sausage
2 ears shucked corn broken into 3-4 inch pieces
4 lbs shrimp in shells
In a large stock pot, add the Old Bay seasoning, crab boil and salt to the water and bring to a rolling boil. Add sausage and boil, uncovered, five minutes. Next, add corn and cook for five minutes. Finally, add shrimp and cook until they just turn pink, about three minutes. Drain immediately and serve hot. Serves 8.
5 dozen fresh oysters in the shell, scrubbed
Place oysters on grill. Cook over medium-high heat (350º to 400º) 8 to 10 minutes or until shells open (about 1/4 to 1/2 inch). Remove from grill. Pry open oysters using an oyster knife, discarding the empty half shells. Run knife under meat of oyster to release. Arrange oysters on a platter, and serve with condiments. Makes 5 servings or 12 appetizers.