Cocktail Lookbook: Colombia
A recipe book with lewks.
IT’S BEEN A FEW MONTHS NOW AND I MISS THE SUN.
The sun, the kind of sun that you only get on vacation.
The air is different, it flows with ease and depth.
The ocean and its remanence, salt burns my eye, salty lips, dries on my face looks like ocean glitter on my face.
Clear fish swim by me.
I feel fresh and new like all the things I’m consuming.
Broken English conversations filled with smiles.
Color, vibrancy, character, ancestry.
When you look through these pages I hope it all washes over you and you can feel the sun.
Welcome to the Cocktail Lookbook: Colombia.
JAMAICAN JERK TOSTONES
Traditionally tostones are made with savory green bananas, they can be used in this recipe, however, I love how the sweetness of my non-traditional choice goes with the spicy, fresh, and creamy textures of the toppings.
GIN & TONIC
I infused gin overnight with dried hibiscus leaves which left it with this beautiful bright hue. During the trip, my friend and I ate so much fresh and exotic fruit, and at the start of a great night out, we had delicious artisanal cocktails from Alquimico. This cocktail recipe is inspired by those experiences.
California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.