mesquite chronological imagery
August 3, 2005 – 8:47 pmpersons have asked about the ‘mesquite macchiato’ concoction referenced earlier. well, then. perhaps an illustrated guide would gratify.
(note: the recipe was originally posted here, though readers can be forgiven for a boredom less sufficient in those days so as not to have been driven to this hack place. also, i’ve only recently named it ‘mesquite macchiato’ because i had grown tired of waiting months for a better name to present itself. suggestions welcome.)
user tip: if you print out these pictures, cut them out, stack them in your hand, and flip through them rapidly, you may or may not see flashes of an exciting live-action barista sequence.
the favored honey, source of the “mesquite” descriptor.
coat a 3.5 oz. shot glass with a spatula.
execute shottage. i prefer something potent and spicy, like a good sulawesi.
top off the cup with steamed milk as a macchiato, garnish with two small twists of fresh sage.
for the uber-privileged, add a bit o’ espresso chocolate to the side.
the idea is not to produce a sweet drink. that would indicate too much honey. instead, the mesquite aspects of the guajillo nicely set off the pungent fullness of the macchiato, which then gets its crowning aroma in the whiffs of sage as you drink (not meant to be ingested). it’s been a resilient hit, and scored major points over the weekend with the cypriot visitor, he of the gleaming dental work. now all i need to do is ask him for his mazzer…
3 Responses to “mesquite chronological imagery”
that drink looks tasty. looks like you found a nice balance of flavors. i tend to drift toward light and delicate honeys, but the one you have there looks like it could stand up to the sage.
i love honey, especially acacia. i made a specialty drink for a competition last year that was pretty tasty (i’m biased). i coated the bottom of a cup with acacia honey, added a minuscule drop of anise and grated cinnamon on top of a macciato style drink. if you try it, make sure you use 1/2-n-1/2; otherwise, you’ll taste nothing but anise for the rest of your life. if made correctly, the anise should be more of an undercurrent than a dominant flavor.
i think people should use honey more often! granted, i am an addict and somewhat snobbish about it, but it really is a versatile ingredient. one can use it for both sweet and savory drinks.
(actually, i discovered your blog by googling myself. you made a slight jab at my awful triple tamp, which i deserved
heh.)
By Racheal on Aug 24, 2006
oh, jeesssssus. i left out the h in macchiato! -10 points for me.
By Racheal on Aug 24, 2006
sheesh. not sure how i overlooked this comment. apologies.
i had to go back and remind myself of the triple tamp, and remember now. didn’t you get some wicked high scores, though? aside from the honey disaster, that is. in fact, i’m surprised that you have ANYthing nice to say about honey these days.
thanks for the recipe. i’ll try it.
By bz on Sep 11, 2006