JULY-AUGUST_2016-FinalLR

the Cocktail issue

At Season’sPeak

Johnny Sánchez’s Street Corn WHAT YOU WILL NEED 5 cups grilled corn, cut off of the cob 1 cup chipotle mayo 4 parts mayo 1 part pureed chipotle peppers with adobo sauce 1 cup Cacique cotija cheese Juice of ½ lime Pinch of salt Garnish: 2 tablespoons chopped cilantro 2 tablespoons chopped chives or green onion HOW TO PREP Grill or roast the corn on the cob until slightly charred. Let the corn cool down to the touch and then cut off of the cob. In a large sauté pan heat up the corn and then take off of the heat, stir in the chipotle mayo, cotija cheese, lime and salt. Taste for seasoning and then garnish with the remaining cheese, chili powder, cilantro and chives or green onion. ½ cup Cacique cotija cheese 2 tablespoons chili powder

Johnny Sánchez’s Mexico City Sangrita WHAT YOU WILL NEED

2 cups tomato juice or Clamato 2 cups Johnny Sanchez red salsa or store bought 1 cup fresh orange juice plus zest from 1 orange ½ cup fresh lime juice plus zest from 1 lime 1 tablespoon Agave syrup ½ tablespoon Jugo Maggi or Worcestershire sauce ½ tablespoon hot sauce Salt to taste HOW TO PREP Add all ingredients into the blender and puree until smooth. Store in a cooler for up to 3 days. Aarón Sánchez’s Sangrita Chef Aarón Sánchez stopped by our table during out interview to share a drink and his recipe for sangrita. WHAT YOU WILL NEED 2 ancho chiles, seeded 1 tablespoon chopped onion 2 cups freshly squeezed orange juice 1 lime, juiced 1 shot tequila HOW TO PREP Place the chiles in hot water sit for 20minutes. Allow the chiles to cool, remove from water and purée in a blender with the orange juice, onion and lime juice. Can be prepared up to 2 days in advance and refrigerated.

IN THE SPIRIT OF SUMMER

My wife Cindy and I tasted various tequilas and mezcals with various chasers over the course of our three-and-a-half- hour interview with Miles Landren, chef de cuisine at Johnny Sánchez. His spicy tequila with sangrita chaser was our favorite combination. Sangrita is traditionally made with orange juice, pomegranate juice, lime juice and chili powder or hot sauce, but Chef Miles explained that really any kind of juice will do.The Johnny Sánchez version is made with roasted tomato, onion, garlic, pepper, cilantro, fresh lemon, lime and orange juice. —Tim Acosta, Marketing Director JULY Apricots • Beets • Bell Peppers • Blueberries • Carrots • Cherries • Corn • Cucumber • Eggplant • Melons • Nectarines • Okra • Peaches • Plums • Raspberries • Rhubarb • Strawberries • Tomatoes • Watermelon • Zucchini AUGUST Apricots • Artichoke • Beets • Bell Peppers • Blackberries • Blueberries • Carrots • Cauliflower • Corn • Eggplant • Figs • Hatch Green Chiles • Melons • Nectarines • Peaches • Plums • Radishes • Rhubarb • Tomatoes • Zucchini

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MY ROUSES EVERYDAY JULY | AUGUST 2016