top of page
Search
Writer's pictureMangia McCann

Oscars Tasting Menu: Highway to the Danger Zone!

Welcome to my Oscars’ Countdown! The past few years, I’ve done a tasting menu the night of the Oscars where I make as many installations as there are Best Picture Nominees. It all started in 2019, the morning of the Oscars, when I was nursing a hangover at a diner. This year, though, I’m trying something a little different. Instead of posting everything the night of the awards show, I’m going to lead up to the big show, along with 2 posts the day-of, as I got a little behind my blog schedule because of work this past week. So without further ado…


Every year I always start with a cocktail, and this year is no different. Much like in 2020, when Ford vs Ferrari led to me making a Fast Car cocktail, this movie lends itself directly to a cocktail I hadn’t heard of before, the aptly named: Maverick! This drink is so smooth (from the muddled cucumber syrup) and delicious, it is dangerous. I had a little fun with this photo. The theme is “In Case of Emergency, Break Glass” due to the improbable nature of old Mav’ leading the charge on a younger pilots’ mission.

Maverick

  • English cucumber

  • Simple Syrup (recipe below)

  • Jalapeño

  • 1.5 oz lime juice

  • 2 oz St. Germain liqueur

  • 3 oz vodka (I use Tito’s)

Using a vegetable peeler, slice away one or two layers of the cucumber skin., then slice away 2 more ribbons and place in the bottom of a cocktail shaker.


Add in 1 tbsp of simple syrup, along with 2 thin slices of jalapeño pepper, and muddle until everything has been mashed properly. If you don’t have a muddler, use a spoon or fork.


Then, add in the remaining ingredients, along with some ice. Close up the shaker and shake away for about 30 seconds.


Strain into 2 rocks-filled lowball glasses. Garnish with cucumber, another slice of jalapeño and a dried chili (if desired).


Simple Syrup

If you’ve never made this, it’s idiot-proof and can be used in a myriad of cocktails.

  • Sugar

  • Water

Combine equal parts sugar and water in a saucepan, over medium heat. I usually do 1 cup of each and save the rest in the fridge.


Stir the sugar until it is fully dissolved and the liquid goes from murky to clear.


Remove from the heat and allow it to fully cool before using.


Pour into a small jar, cruet, pitcher…or do what I do and pour it into a little condiment squeezy bottle. Place it in the fridge after using. It will hold for about 2 months.

______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.


コメント


bottom of page