Beet-Pickled Deviled Eggs

There are two things that I always order if I see them on a menu: pretzels and deviled eggs. I don't mean like a baggie of pretzels, obviously, but a nice big soft one with mustard dip or maybe some beer cheese. And deviled eggs are self-explanatory. I love a creamy, tangy deviled egg. I will eat an entire order myself if I have to.

With this in mind, I've already posted a recipe for delicious, surprisingly easy pretzel bites, but I've never posted deviled eggs. I can't even remember the last time I made deviled eggs myself rather than just ordering them at a restaurant. The basic version is quite simple: the yolks are blended with mayonnaise, mustard, and vinegar. But everyone has their own little touch, whether it's subtle like curry powder or something more interesting (the best ones I've had recently had salmon roe hidden under the filling and were topped with crumbled potato chips). I didn't want to post just any deviled eggs.

And so, I give you: Beet-pickled Deviled Eggs.

This genius twist on the recipe was not my idea; I got it from Pinterest, where photos of these neon-pink-edged eggs are, as you can imagine, rather popular. But pickling the eggs doesn't just give them color, it also imbues them with a tangy and sweet flavor that elevates them way above other deviled eggs I've had. And yes, they're also gorgeous.

I came up with my own recipe for the filling on these, and did add one unique touch that I'm pretty proud of: miso paste. The sweetness of the pickling brine really needs some additional umami flavor to balance it out, and the miso does this perfectly. I would definitely add it to a traditional recipe as well!

And while the eggs were pickling, I threw in some spring onions for Gibsons. Why not?

Beet-Pickled Deviled Eggs

For the pickling:
1 jar pickled beets
1 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp. whole peppercorns
1 tsp. salt
6 eggs, boiled and peeled*

For the filling:
3 tbsp. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. miso paste
1/2 tsp. apple cider vinegar
1/2 tsp. lemon juice
1 dash salt

Combine all of the ingredients for the pickling solution in a large bowl or jar and stir well. Be careful, as the beet brine will stain! Carefully add the eggs. Try to bury them under the beets so that they are completely submerged. Any part of an egg not under the brine will come out a lighter pink than the rest. Let sit in the fridge for about 16 hours. The longer they pickle, the more of the interior will be pink. The flavor will also become more intense.

After the pickling is done, remove the eggs with a slotted spoon and blot on a paper towel. Carefully cut them in half and remove the yolks, placing them in a bowl. Add filling ingredients and mash with a fork or beat with an electric mixer until very smooth. Adjust seasonings to taste.

Fill egg halves with the filling using a pastry bag or frosting gun. Top with a little paprika and serve.

*I don't want to tell you how to boil an egg, but actually I kind of do. I tried the method recommended by The Kitchn and it was a disaster - I took off big chunks of the whites in the process. So I switched to this one and it was perfection: bring the water to a rolling boil, add the eggs straight from the fridge, and boil them for 12 minutes. Remove them with a slotted spoon and put them in ice water for five minutes. Start peeling from the broader end, where the air pocket usually is. Voilà!

Pickling recipe adapted from The Kitchn.

Cosmopolitan

The Cosmopolitan is like a pop song. It was wildly popular for a brief time and became ubiquitous to the point of annoyance. Then one day it became considered cheesy and overdone, an embarrassing thing to like. It's the Macarena of the cocktail world.

Well, we're in a period where everyone seems to crave nostalgia, and I don't doubt that the Macarena is being played a bit more often these days - perhaps even without the usual hefty dose of irony. I mean, I heard "Oops I Did it Again" on the radio three times this week. And it was released in 2000, the year after the Cosmo made its big debut on Sex and the City and became the it-cocktail of the era. It's actually a prime time for the Cosmopolitan to make a comeback.

I also think the importance of the Cosmopolitan to the craft cocktail world shouldn't be understated. In a dark age of cocktails, it was something new and fresh. It reminded us that there are still great drinks out there to be made, still things we haven't tasted. And the Cosmo also made it very clear that presentation matters. Small touches matter. That's why thousands of people opted for the pink drink in the pretty glass with the dash of Cointreau instead of their usual vodka cranberry.

Does this mean I'm frequently mixing up Cosmos for myself at home? No. If I'm being honest, it's not my drink. There's just not enough to it for me - I will always prefer a more flavorful spirit like gin or rum over vodka. But I think it deserves a place in my blog archives, and I will happily whip one up on request. And if you like them, don't be embarrassed.

History: I was quite surprised to discover that the Cosmopolitan's origins are as murky as you might expect from a 200-year-old classic, not a drink invented in the 90's. It's a problem of too much information rather than not enough. Multiple people take credit for the recipe or claim to know when and by whom it was invented. And that may be because it was actually created more than once. Cheryl Charming has written a ridiculously detailed article on the Cosmo's history in which she researches all the various claims in-depth - a worthy read if you're an avid cocktail historian. No doubt some people will disagree with her conclusions, but the impressive amount of research and journalism she has done on the subject makes me feel that she is the most reliable source I've encountered. So below I will sum up her conclusions.

The Cosmopolitan is a variation of the Kamikaze shot, which is made with vodka, lime juice, and triple sec. It appears to have been invented twice independently by two different people who named it the same thing. This does seem rather improbable, but stranger things have happened.

The first inventor is Neal Murray. Around 1975 he was working at the Cork 'n Cleaver Steakhouse in Golden Valley, Minnesota. He made his fair share of Kamikaze shots, and decided to combine the Kamikaze with the Cape Cod (vodka, cranberry juice, and a lime wedge). One of his regulars asked about the drink and Murray replied, "I just thought it needed a little color." This was a joke, as Murray was black and was almost not hired because of it. His regular responded, "How cosmopolitan!" Murray would tell bartenders how to make the drink whenever he traveled, helping the recipe spread.

The second inventor is Cheryl Cook, who tended bar in South Beach, Florida. In March of 1989, Cosmopolitan magazine had just come out with an issue that contained an article on female Maître D's, and it featured one of Cook's coworkers. The cover of the issue was bright pink. Absolut had also just released their Citron vodka, and Cook had a bottle to play with. She made a variation on the Kamikaze with cranberry juice to make it pink like the cover of the magazine. The drink was so popular that the bottle of Absolut ran dry that evening, and the recipe spread to other bars in South Beach and beyond.

Could both tales be true? I'd like to think so, and Charming certainly does. There is ample evidence to support both.

So, on to the drink! There are a lot of Cosmo recipes out there, and they vary not only in the proportions of the ingredients but the ingredients themselves (regular vodka vs. Citron, triple sec vs. Cointreau, Rose's lime juice vs. fresh). I tested several versions and decided I liked the one below the best. Feel free to tweak it until it's perfect for you.

Cosmopolitan

1.5 oz. Absolut Citron
3/4 oz. triple sec
1 oz. cranberry juice
3/4 oz. lime juice

Combine ingredients in a shaker with ice and shake until chilled. Strain into a martini glass and garnish with a lime wedge.

Recipe Round-Up: Cinco de Derby

Every year, two of the best excuses to have a cocktail - the Kentucky Derby and Cinco de Mayo - fall within the same week, and sometimes on the same day. It's a bit of a shame because it really forces you to choose between Mint Juleps and Margaritas. I thought I'd make the decision a bit easier by rounding up all of my favorite recipes for these two iconic cocktails.

1. Mint Julep. This classic version of the Derby staple uses a mint syrup that makes it easy to batch - allowing you to enjoy the race.

2. Margarita. I recently started making Margaritas at home again on a regular basis and I really forgot how utterly delicious they are. I recommend altering the recipe here to use 1/4 oz. agave nectar instead of the simple syrup.

3. Champagne Julep. This oh-so-classy Cognac julep is lengthened by a few ounces of sparkling wine.

4. Blood Orange Margarita. Blood orange juice lends an absolutely stunning color to this cocktail without taking it too far from the flavor of a classic Margarita.

5. Pineapple Rum Julep. This was my Derby drink of choice last year. Using pineapple syrup and a quality aged rum instead of the typical bourbon puts a deliciously tropical spin on the classic.

6. Spiced Cranberry Margarita. I created this marg as an unexpected Thanksgiving cocktail, but it's a great choice any time of year. Skip the spices in the cranberry syrup if you want something that tastes a bit more summery.

7. Basil Cranberry Julep. Speaking of cranberry syrup, save some for this unique mezcal-based julep. It's my favorite Kentucky Derby/Cinco de Mayo crossover cocktail.

8. Grilled Pineapple Margarita. Grilling pineapple rings before muddling them into this margarita caramelizes them and adds a hint of smoke that pairs perfectly with a dash of mezcal.

9. Tea Thyme. For the non-drinkers, this mocktail made with black tea and peach is a perfect southern-inspired sipper for Derby watching.

10. Spicy Sandia. Or if you're in more of a margarita mood, this spicy watermelon mocktail should hit the spot!