The Conductor Holiday Cocktail

The holiday season creates an enchanting atmosphere at Belmond Charleston Place. With festive decorations and the Venice Simplon-Orient-Express (VSOE) train display, the hotel magically comes alive. Located on the lobby level, the Thoroughbred Club features special holiday drinks, available for a limited time. The Conductor, created in honor of the hotel’s VSOE train display, wraps the sweet smell of holiday treats into a must-try drink.

The Conductor:

  • 1.5 oz. Wild Turkey American Honey, infused with vanilla bean and cinnamon
  • 1 oz. Hoodoo Chicory liquer 
  • 1 oz. lemon juice
  • 1 round lemon slice, for garnish
  • Granulated sugar, for garnish

Rub a lemon slice along the rim of a martini glass, then dip the glass into a dish of sugar. Combine all liquid ingredients in a shaker with ice. Stir,  then strain liquid into the glass.  Garnish with lemon slice.

For the bourbon infusion: Place one vanilla bean and and one cinnamon stick in the Wild Turkey American Honey bottle and let it infuse for at least a week. Strain before using. 

With an intimate setting and live music, the Thoroughbred Club is the perfect spot for a group gathering or to cozy up with a loved one. Stop by to indulge in this holiday drink or create it at home for your next holiday party. Toast to the season!

ConductorCocktail

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Easy and Decadent Valentine’s Day Dessert

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Charleston Grill has the perfect recipe to sweeten up your Valentine’s Day. After a romantic day with someone special, top off your evening with this rich Chocolate Mousse recipe by Julia Child.

Egg Yolks 6 Instructions: Over a water bath, whisk yolks and 1 cup of sugar until warmed. Put on stand mixer and whip until pale yellow. Set the yolks aside. Melt butter and pour over chocolate. Whisk smooth, and then whisk in brewed coffee. Whip whites to a soft peak while slowly adding the remaining sugar and salt. Whisk the chocolate/butter mixture into the yolks and then fold in the whipped whites. Pour into serving container and let set overnight. Serve with whipped cream, fresh fruit or caramel.
Sugar 1 cup
Chocolate 9 oz
Butter 9 oz
Coffee 1/4 cup
Egg Whites 6
Sugar 11/2 tbsp
Salt pinch

 

Charleston Grill’s sommelier, Rick Rubel, suggests pairing a Marenco Brachetto d’Acqui Pineto 2012 to complement your romantic chocolate dessert. This frothy and lush dessert wine is incredibly versatile, not too heavy, but just the right accompaniment for chocolate and fresh berries.

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Southern Cuisine History: She Crab Soup

She Crab Soup has been a Southern signature dish for decades, bringing warm, rich flavor to kitchen tables throughout Charleston. While local restaurants offer their own versions, this rich and filling soup traditionally consists of heavy cream, blue crab meat and crab roe (eggs) with dry sherry often added as it is plated.

Large numbers of Scottish immigrants began settling in Charleston during the 1700s.  One traditional dish they brought with them was partan-bree, a crab and rice soup. The settlers began to adjust their recipe to incorporate blue crabs because of the abundance in the area.  This Scottish soup served as a starting point, but She Crab Soup as we know it today was not developed until the early 1900s.  As the story goes, R. Goodwyn Rhett, Mayor of Charleston, was entertaining President Taft at his home.  The Rhett’s butler, William Deas, was asked to create a fancier version of their traditional crab soup.  He added the orange-hued crab eggs of mature female crabs, called “she crabs” by fishermen, to give color and improve the flavor, thus inventing the Charleston delicacy known as She Crab Soup.

This delightful and smooth seafood soup is sure to impress your friends and family, try to recreate the Palmetto Cafe’s She Crab Soup with Sherry, or come in and try it for yourself!

Traditional She Crab Soup with Sherry, from the Palmetto Cafe

Ingredients
Butter
Flour
Yellow Onion (minced)
Celery (minced)
Bay Leaf
Thyme (chopped)
Dry Sherry
Milk (cold)
Heavy Cream (cold)
Lobster Stock
Crab Roe (minced)
Crabmeat
Nutmeg
Salt and Pepper
Quantity
2 oz
2 oz
3 oz
3 oz
1 small leaf
1 tsp
1 oz
3 c
1 oz
2½ c
1 ½ oz
4 oz
To taste
To taste

 

In a heavy gauge pan, melt the butter over medium heat. Add the flour and cook the mixture constantly stirring to a golden straw color (appx. 7 minutes). Add the onion, celery, thyme and bay leaf and continue cooking for another 10 minutes. Add the milk, cream and half of the lobster stock. Cook 20 minutes. Add the minced crab roe to the remaining lobster stock and combine it with the sherry. Add this mixture along with the nutmeg and seasonings to the rest of the soup. Cook for 10 minutes. Add the crabmeat and cook an additional 5 minutes. Garnish with fresh crabmeat mixed with chopped thyme. This recipe serves 6 to 8 people, bon appétit!

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