Slow Food USA is having a
Speakeasy Ark Of Taste Cocktail Competition this year. In April, participants
from all over the country submitted cocktail recipes. Asian American, Irene
Jade, of Delray Beach, was one of the winners with a mango cocktail.
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| Irene Jade with her Mango By The Sea Cocktail, Delray Beach, Fla. Copyright 2014 by Damian Fitzsimmons owner of Brave Man Media |
The competition is open to 21-year
old or over amateur and professional mixologists, and has one main requirement—that
all the drinks include at least product from the Ark of Taste.
Jade, an avid gardener,
Locavore, cheese maker, and co-chair of the Slow Food Glades To Coast, is using
Shrub in her Mango By The Sea cocktail.
This type of Shrub is not
one you’d find in a garden but instead it is an old timey, before
refrigeration, method of preserving fruit in syrup made with sugar and vinegar.
Pascale’s, Delray Beach Jam
Company, created Jade’s Shrub from ginger and Florida mango.
“The mango is from her
backyard. And the mango nectar was saved from her hot sauce,” said Jade about
Pascale.
The Florida Distillery in
Central Florida made the cane vodka.
“Cane Vodka really embodies
Slow Food. It is made in small batches with South Florida grown cane and
bottles that are made in the USA,” said Jade.
Mother nature made the
ginger and Florida Key Lime juice.
“I really wanted to use
ingredients local to the South Florida area,” said Jade with a smile that could
light up a room.
Her passion for sourcing
local came early from her mother who grew most of what her family ate and made
everything from scratch.
“I want people to support
local Florida agriculture,” said Jade.
Mango By The Sea Cocktail recipe
INGREDIENTS
1 oz.
Florida Premium Cane Vodka
3 Tbsp.
fresh Florida mango nectar
1.5 oz.
fresh Florida key lime juice
0.25 tsp.
fresh finely grated ginger
INSTRUCTIONS
Combine all
ingredients above, stir and add ice. Or place in a cocktail shaker with ice,
shake, pour. Garnish with fresh Florida key lime zest.
Enjoy.
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