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CRÊPES SUZETTE COCKTAIL


Inspired by the classic Sidecar Cocktail, this is my version of a dessert cocktail based on the classic French dessert, Crêpes Suzette.

Crêpes Suzette is a French dessert featuring a crêpe with a sauce of caramelized sugar, butter, orange juice and zest, then topped with Grand Marnier or orange Curaçao liqueur which is then flambéed. I've taken the basic ingredients and weaved them into a classic Sidecar. For the famous showmanship of the flambéed sauce I tossed in the showmanship of a flamed orange twist!

If this doesn't impress your cocktail guests, then send them down to the local dive bar and give him a couple of bucks for a light beer, they are unworthy of your happy hour efforts!

CRÊPES SUZETTE COCKTAIL

INGREDIENTS:
2 Oz. Brandy
1/4 Oz. Cognac
1/4 Oz. Grand Marnier
1/4 Oz. Lemon Juice
2 Oz. Fresh Orange Juice
1-1/2 Tbsp. Orange Butter Syrup
(*Recipe below.)
Orange Quarter
Ice

Garnish: Flamed Orange Twist
Mini Folded Crêpe (**Recipe link below.)

Tools: Jigger, Cocktail shaker, Strainer, Matches or Lighter

Glass: Coupe

INSTRUCTIONS:
Prepare your mini crêpes ahead of time.
Chill glass in the freezer. 
Prepare your Orange Butter Simple Syrup (*Recipe below.) Set aside.
Add the ingredients to a cocktail shaker and shake until well chilled.
Strain into your glass.
Take 3 mini crêpes and soak them in the remaining orange butter simple syrup (taking care as the simple syrup will still be warm) then fold them in quarters. Drape one over the rim of the cocktail and serve the other two on a plate alongside.
Flame the orange twist over the top, drop the caramelized twist in the cocktail and serve.

Flaming an orange peel can be tricky. I warmed the orange peel a bit before flaming and got a bit too close but kind of liked that look of the singed edge:


I have to tell you, I am going to do melted butter simple syrups again for cocktails. This was absolutely delicious and the addition of salted butter just made this cocktail incredibly rich. It really was like drinking liquid Crêpes Suzette!

* ORANGE BUTTER SIMPLE SYRUP

1/2 Stick Salted Butter
Juice & Zest of 1 Large Orange 
2 Tablespoons Brown Sugar
1 Tablespoon Grand Marnier

Melt the butter in a small sauté pan. Grate the orange zest over the butter then squeeze in the juice of the orange. Add the sugar and cook over high heat just until the syrup thickens, about a minute. Watch carefully,  this can burn quickly. Stir in the Grand Marnier.
Set aside for your cocktail and allow to cool a bit.

** Here's my favorite Crêpe recipe and Crêpes Suzette recipe video from Julia Child! Julia's recipe makes, of course, several crepes. You can freeze the remainder of the crêpes you make with this recipe and use later in desserts!

MINI CRÊPE TIP: Don't try to actually cook a mini crêpe, make a regular sized crêpe then using a circle cutter, cut out a few nice 3 inch rounds from one crêpe.

Bon Appedrink!

National Crêpes Suzette Day is May 6th.

The Mysterious Origins of Crêpe Suzette.





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