Taste of summer via National Public Radio (NPR)

I thought this was a great story on NPR celebrating summer. See below of the story from NPR. Bartender Chad Phillips inspired me to buy the book, Flavor Bible to create my very own delicious culinary delight. Here’s to a delicious summer!

Beets At The Root Of This Honey And Tarragon Cocktail

by NPR Staff

May 30, 2013 2:38 PM
3 min 36 sec
Bartender Chad Phillips developed the "Beet Me in St. Louis" cocktail for his fiance on her first Mother's Day.

Bartender Chad Phillips developed the “Beet Me in St. Louis” cocktail for his fiance on her first Mother’s Day.

Courtesy of Adam Larkey Photography

All Things Considered‘s series isn’t just about food. It’s about drinks, too — including those that require a valid form of ID.

And the best cocktail is one that’s well-balanced, according to bartender Chad Phillips. It will “leave you feeling completely satisfied and better about your life than the second you sat down at my bar,” he says.

Phillips tends bar at the Social Club at the Surfcomber Hotel in Miami Beach, Fla. On the Miami bar scene, he’s known for his culinary and creative approach to bartending.

The "Beet Me in St. Louis" cocktail uses two infusions: €” beet-infused gin and tarragon-infused honey.

The “Beet Me in St. Louis” cocktail uses two infusions: €” beet-infused gin and tarragon-infused honey.

Courtesy of Adam Larkey Photography

One of his favorite inventions is a unique beet-infused gin cocktail he calls the “Beet Me in St. Louis.” He created it for his fiance on her first Mother’s Day and says he drew inspiration from their relationship. Early on, the two had bonded over a shared love of Beefeater martinis and beets.

“I really wanted to encompass our relationship in a glass,” he says.

To make the infused gin, Phillips skinned and chopped fresh red beets and put them in a jar with the gin for three days. “Then I had this beautiful beet gin and no idea really what to do with it,” he says. So he turned to .

“[It’s] essentially a cookbook that lists all of the flavor pairings of different ingredients and how they go together,” he says.

While paging through the book, Phillips discovered that beets go well with honey, ginger, lemon juice and tarragon, so he set to work on a cocktail that used those flavors. He says he perfected it on the first try.

“I went home that night and I made it for my fiance,” he says. “She loved it. … It just kind of coats your entire mouth with happiness and all the way down. It’s just beautiful.”

Recipe: Beet Me In St. Louis

Beet-Infused Gin

2 large uncooked beets, peeled and chopped into 1/4-1/2 inch chunks

1 liter Beefeater Gin

Combine the beets with gin in a glass container and place in a cool, dark place, shaking once or twice a day. After three days, remove the beets from the gin. Store the infused gin in the refrigerator.

Honey-Tarragon Syrup


Hot water

Fresh tarragon

Combine equal parts honey and hot water in a container and stir until the two have mixed together. Fill the container with as much fresh tarragon as you can and let sit 8 to 10 hours at room temperature. Strain to remove tarragon.


1 1/2 ounce Beet-Infused Gin

1/2 ounce Domaine De Canton ginger liqueur

1/2 ounce Honey-Tarragon Syrup

1/2 ounce lemon juice

Tarragon leaves

Combine all ingredients in shaker. Shake and strain into a coupe cocktail glass. Garnish with two tarragon leaves.


Happy Memorial Day 2013

This hamburger is not just any burger. First of all the meat is actually sirloin beef burger. Before putting the burger on a George Foreman, I seasoned it with cracked pepper, and garlic salt. I then put A1 and Worcestershire sauce all over the burger. Once grilled to my preferred temperature, I placed cheddar cheese on top of the burger to melt and then added caramelized onions and crispy bacon to finish. The hamburger bun was toasted and topped with Dijon mustard, ketchup, and spinach.  My first bite into the hamburger made me scream WOW because of the harmony of flavors: the sweetness of the caramelized onions, the salty crispiness of the bacon and the tart bite of the Dijon mustard all came together to make for a unique gourmet hamburger taste. Serving the burger with steamed broccoli made for a lite attempt at a balance dinner.
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