Flavor Revelations for the Week

Saturday, July 28, 2007

Sweets and I finally took in a meal at Acadia.

I say finally as our earlier trip to New Orleans has heightened my creole radar. Finally, as Acadia is only a few staggering steps from our house.

fireworks of flavor We feasted on shrimp, made googly eyes at a 3 inch thick pork chop, giggled over the phrase hushpuppy pudding, and mopped up amazingly rich and deep sauces whose perfume clung to my fingers into the night. We were overtaken by the fireworks show of flavors. Voyeuristic views of their online menus happily prepared me for the choices at hand, though the crescendo of tastes was almost startling.

Yet, amidst all this savory splendor, lay a salacious cocktail menu I was unprepared for, and promptly bowled over by. Infused is the word of Acadia’s summer. Hardly a cocktail is featured on their menu that isn’t composed of an infused liquor, the current highlight being black pepper infused vodka.

I am tempted to make their St Charles my newest accessory. Black pepper and rosemary infused vodka shaken with grapefruit juice and served with a powdered sugar rim. The alchemy of these flavors are stunning, with each component completely enmeshed in a harmonic chord. The powdered sugar rim is a startling texture on the lip, soft and blanket like, which is soon taken over by the low hum of the black pepper burn that runs through your mouth.

I’m finding myself plotting routes with Acadia’s cocktails as my destination, which fuels my need to make my own pepper infused vodka.

Such a lush life!

3 Comments

posted July 30th, 2007 at 1:36 pm

I always love your descriptions. I feel like I was there having the meal with you, and I’ve never been to New Orleans (unfortunately)! Thanks for sharing this. The St. Charles sounds remarkable.

How would you go about making your own pepper-infused vodka? I’m not familiar with the process.

thanks Hilary- that’s a grand compliment!

I’m still pondering the vodka method. I’m thinking whole vs crushed peppercorns covered with vodka and then hidden away for awhile. Or maybe add a little heat to the situation to help additionally coax out pepper flavors (if I had a still that would be great for trapping the flavors that may escape as steam).

Maybe if I’m lucky, pink peppercorns would tint the vodka?

–McAuliflower

posted July 31st, 2007 at 8:08 am

Ooh, pink peppercorns sound like a great idea! Pink vodkas are always intriguing ESPECIALLY if they’re “spicy” instead of sweet. :)

posted August 5th, 2007 at 5:30 pm

How funny, my friends in Portland (with whom I stay when I visit) live across the street from Acadia. They’re friends with the owners, and while I’ve been in for late-night drinks, I’ve never eaten there. Must change that next visit.

Sounds like you’re settling in nicely, and in a cute neighborhood too!

- Tea

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