Bartender extraordinaire Kat Dunn handcrafts spicy cocktails for Cinco de Mayo
Now here is an article worth reading! Whether your Mexican or not everyone can enjoy these recipes. Get on board and make an excuse to celebrate the Mexican way!!
Bartender extraordinaire Kat Dunn from Hudson, New York has an effervescent and sparkly personality that is reflected in her creative, handcrafted cocktails. Her presence behind the bar bubbles with enthusiasm as she whips up cocktails that reiterate cuisine’s farm-to-table movement in a ground-to-glass approach. Her passion in bartending is inspired by her genuine care for the guest and is driven by her desire to use seasonal, local farm ingredients combined with a touch of classic cocktail culture.
Under the tutelage of master cocktail craftsman, author of Alchemy in a Glass: The Essential Guide to Handcrafted Cocktails, and co-owner of the Manhattan Cricket Club Greg Seider, Kat elevated her craft and learned to curate flavors, bitters, and liqueurs. She says that she has quenched the thirst of many an imbiber from Nantucket to Manhattan and now Hudson. Most recently Kat managed the cocktail program at Zak Pelaccio’s Fish & Game restaurant in Hudson where she handcrafted cocktails using her own recipes for bitters, mixers and elixirs while infusing fresh, seasonal and local ingredients. Her most popular cocktail at Fish & Game was Where There’s Smoke, There’s Fire.
As the curator behind Barside Manner, she works as a consultant while she seeks to open her own specialty bar in Hudson. To catch a glimpse of the charismatic Kat, watch the video from her TEDx Hudson talk, “Stirred with a Tail Feather.”
- 2 oz Blanco Tequila (Preference is Espolon)
- .5 oz agave
- 1 oz lime juice
- 2 dashes orange bitters (Preference is Regan’s No 5)
Shake vigorously. Double strain over fresh ice in a double old-fashioned glass that has half a rim of salt.
Kat’s recipe is a bit different than what has become known as a Margarita. The orange liqueur is replaced by orange bitters. Agave is added for the sweetness.
- 2 oz Blanco Tequila (Kat’s preference is Espolon or Don Julio Blanco )
- .5 oz jalapeno infused agave
- 1 oz Pineapple
- .5 fresh lemon juice
- .25 Aji Amarillo paste
Shake furiously and double strain over ice in a double old-fashioned glass. Garnish with lime zest on top.
- 1 medium jalapeno
- 6 oz agave
- 6 oz water
Slice jalapeno and add (including seeds) to water in a small pot. Simmer for 15 minutes. Strain out solids and mix immediately with agave. Stir and let cool.
Note: Aji Amarillo is a Peruvian pepper that adds a savoriness and fruitiness along with the heat. Kat adds the jalapeño agave as a different depth of heat to counterbalance the sweetness of the pineapple but you can use regular agave if you don’t like that much spice. Aji Amarillo paste is found in Peruvian stores and readily on Amazon. Her favorite brand is Inca.
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Bartender extraordinaire Kat Dunn from Hudson, New York has an effervescent and sparkly personality that is reflected in her creative, handcrafted cocktails. Her presence behind the bar bubbles with enthusiasm as she whips up cocktails that reiterate cuisine’s farm-to-table movement in a ground-to-glass approach.