How to Make the Perfect Mojito

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In my mind, Mojitos are the quintessential summer cocktails as they are both refreshing and easy to drink.  And, as it is summer all year round in Singapore, they are an absolute favorite beverage here.

Recently I sat down with  Capella Singapore’s Bob’s Bar bartender, Brendan, who was happy to share his mojito knowledge with me.

“It is very important to use fresh ingredients in your mojito as compared to artificial flavours because you do not know what is in the artificial flavours,” Brendan shared.

He also explained how the taste and flavour of fresh ingredients are integral to the creation of the perfect cocktail, “Always use a good mint and if possible a freshly squeezed lime.  The acidity in the fresh lime ensures that the drink blends nicely and isn’t too tart.  Here at Bob’s Bar, we also use fresh sugar cane juice which injects an unmistakable blend of natural sweetness to the mojito.”

Created with white rum, Bob’s Fresh Pressed Mojitos are one of the many rum-based cocktails now available at Bob’s Bar.  A Cuban-inspired bar, Bob’s Bar is really the perfect place to enjoy the perfect mojito while watching the sun set into the horizon.

For those interested in re-creating Bob’s Fresh Pressed Mojito at home, here it is!

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Bob’s Fresh Pressed Mojito

Serves 1

Ingredients:

45 ml Plantation 3 Star White Rum
15 ml Fresh-pressed lime juice
60 ml Fresh-pressed sugar cane juice
10 ml Simple syrup
2 sprigs Aquaponic fresh mint leaves

Method:

  1. Build in a Collins glass.
  2. Muddle and fill with crushed ice.
  3. Garnish with grilled sugar cane stick, lime wheel and mint sprig.

 

For those who would prefer to enjoy Bob’s Fresh Pressed Mojito at Bob’s Bar, the mojito and other delicious cocktails and mocktails are available to order from 12 noon to 12 midnight daily.  Reservations can be made by calling +65 6591 5047 or emailing bobsbar.singapore@capellahotels.com.

 

The Perfect Profiteroles Recipe

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I have a confession to make.  I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar.  Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.

I was very grateful that Chef Sam took time out of his busy schedule to teach me.  According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”

Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make.  They were light with a slight bite and with a rich golden brown colour.  The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.

profiteroles

Profiteroles
Serves six

Ingredients:
50g Milk
50g Water
¼tsp Salt
1Tbsp Sugar
50g Butter
60g All Purpose Flour
2.5g Baking Powder
2 Eggs

Method:
1. Mix the milk, water, salt, sugar and butter into a saucepan.  Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.

Chocolate Sauce
Makes 1 ½ cups sauce

Ingredients:
½C Water
⅓C Sugar
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips

Method:
1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.

I hope you enjoy them as much as I do!!!

Chef Rurik Salazar’s Tamales Nejos

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February 2nd marked a very popular holiday in Mexico, Candlemas day, or Día de la Candelaria.  At Capella Ixtapa we honored Mexican traditions by serving tamales.  But these weren’t just any tamales!  These were Executive Chef Rurik Salazar’s special Tamales Nejos!

They were absolutely delicious and, while I had never made tamales before, I simply had to learn how.  Chef Rurik agreed to teach me, ensuring me the process was simpler than I thought.  Indeed he was right and now I am sharing the recipe with you:

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Tamales Nejos Recipe

Masa or Tamal dough

  • 8 Tbsp of Corn Flour
  • 1 Tbsp of Vegetable Shortening
  • 1 pinch of Salt
  • N/A Water
  • Ashes of a tortilla

Mix the corn flour with the vegetable shortening, add water slowly and whisk it up until gets spongy, seasoning with the salt and the tortilla ashes.

Duck Tamales Nejos

  • 1 square of a plantain leaf (15 cm x15 cm)
  • 1 Tbsp of shredded duck breast
  • 1 date

Heat up the plantain leaf until it gets soft in a pan on a low flame.  In the middle of the leaf put the tamal dough and stuff it with the shredded duck and the date.  Wrap it like a candy, and steam for 18 minutes.  Garnish with some green mole or any kind of salsa.

 

Buen provecho!

El Chef Rurik Salazar Nos Comparte Su Receta Para Tamales Nejos

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Febrero 2 marca una de las fiestas mexicanas más populares, el Día de la Candelaria. En Capella Ixtapa hicimos honor a esta tradicional fiesta mexicana sirviendo tamales. Pero estos no eran tamales ordinarios! Eran Tamales Nejos, especialidad de nuestro Chef Ejecutivo Rurik Salazar!

Estaban deliciosos, y mientras que nunca he cocinado tamales antes, tenía que aprender como. El Chef Rurik accedió a enseñarme, asegurándome primero, que el proceso era más simple de lo que creía. Y de hecho tuvo razón, por lo cual aquí les comparto la receta a ustedes:

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Receta para preparar Tamales Nejos

Masa para tamales o nixtamal

  • 8 cucharadas soperas de harina de maíz
  • 1 cucharada de manteca vegetal o
  • 1 pizca de sal
  • Agua
  • Cenizas de tortillas

Mezclar el harina con la manteca, añadir agua lentamente y batir hasta que quede una masa esponjosa, sazonar con la sal y las cenizas de tortilla.

Tamales Nejos rellenos de pato

  • 1 cuadrado de hoja de plátano (15 cm x15 cm)
  • 1 cucharada de pechuga de pato deshebrada
  • 1 dátil

Calentar en un sartén a flama baja la hoja de plátano hasta que suavize. Al centro de la hoja poner la masa de tamal y rellenarla con el pato deshebrado y el dátil. Envolverla como si fuera un dulce, y cocinarla al vapor durante 18 minutos. Se puede agregar mole verde o cualquier tipo de salsa como guarnición.

 

Buen provecho!

The Rye Bar’s Romantic Cocktail Tips

Valentines Day Cocktail

What are the secrets to creating a great cocktail?  This question came up during my chat with one of the Rye Bar’s signature & most well-known D.C. bartenders, Angel Cervantes.  “The liquor must stand out and the herbs and liqueurs must always come secondary.”   I wanted to get a deeper look into how our bartenders at Capella Washington, D.C., Georgetown create these unique, flavor punched cocktails, and what the basics are to create my own at home.  With Valentine’s Day right around the corner, I asked Angel for his best romantic cocktail tips:

Valentines Day Cocktail

One of my favorite words of recommendation from Angel is, “It doesn’t matter what you’re making, it matters who you’re making it with.”  Creating cocktails involves letting loose and being creative.  To make it romantic, try tasting new flavors with your significant other to experience what you both like.  “Play with flavors of liqueurs, juices, sweetness, and acidity and decide what you are in the mood for.”  First, you must choose your liquor that will be the main focus of the drink.  Then think about what to add to your cocktail- herbs like lavender, rosemary, basil (infused in simple syrup), and citruses like lemons, limes, and oranges.  Once you both develop your favorite ingredients, fixings, and liquors, you will have an easier and more pleasurable time crafting cocktails.

Some of Angel’s suggested staple bar ingredients are:

  1. Lime or Lemon
  2. Sugar infused with an assortment of herbs or fruits
  3. Bitters, a liquid, often an alcoholic liquor, in which bitter herbs or roots have steeped, used as a flavoring

Will this Valentine’s Day be bitter or sweet for you? Regardless, here’s a great cocktail recipe that you can try out for yourself at home in case you’re not able to be here with us this year!

My Bitter Valentine

1.5 oz. Boyd & Blair Vodka
Dash of Hum Herbal Liqueur
.75 oz. St-Germaine
1 oz. Luxardo
Top with 3 dashes Boston Bitters
.25 oz. Lime juice

Shake and strain into a martini glass. Garnish with a dried rose petal.

For a more hands on learning experience, The Rye Bar is hosting a Couple’s Cocktail Class on Valentine’s Day weekend, which is all about enjoying quality time with your significant other while developing romantic craft cocktails and learning essential bar techniques.  Guests will also delight in canapés and small bites, followed by a 3-course meal with cocktail pairings.  At the end, each couple will receive a signature take home gift from The Rye Bar!  For reservations, contact Elisabeth Thomas at (202) 617-2429 or email elisabeth.thomas@capellahotels.com.

Breidenbacher Hof’s Hoppeditz Cocktail

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It is only February, but I am already looking forward to March 3rd and Düsseldorf’s beloved Rose Monday.  Do you remember what I told you about the Hoppeditz last year?  He is the carnival mascot, who starts the season by waking up and climbing out of a mustard jar.  You can read more about him HERE.

This year will be extra exciting, because Breidenbacher Hof, A Capella Hotel is the official home of the royal carnival couple!  It is the royal carnival couple’s duty to represent the carnival making various public appearances and conducting interviews to spread awareness and the spirit of the festive traditions.  I met Prince Michael I. and Venetia Pia last week and it was so much fun to welcome them to our hotel.  Believe it or not, but our General Manager Cyrus Heydarian and I even received special carnival medals as a reward for our support and service!

In celebration, our bartenders at Capella Bar created a new cocktail, The “Hoppeditz.”  It has quickly become a favorite at the hotel.  I highly recommend stopping by the hotel to try it.  Don’t worry if you can’t make it, I’ve included the recipe below for you to recreate at home.

Have fun, good luck and Helau!

Hoppeditz-cocktail

Hoppeditz Cocktail

Ingredients:
–  2cl pink grapefruit juice
–  1cl ginger liqueur
–  1cl vanilla syrup
–  Sparkling wine to top off
–  1 diced kumquat and mint leaves for garnish

Preparation:
The preparation is very easy.  First put all ingredients into a white wine glass (except for the sparkling wine).  Add a diced kumquat and some leaves of mint.  Then just fill it up with the sparkling wine and enjoy.  Perfect for an evening of clowning around!

 

I hope you like it as much as I do!