Chinola is a handmade liqueur crafted from distilled spirits and fresh passion fruit.
Its distillers use 100% non-GMO passion fruit grown in the town of Majagual in the Dominican Republic combined with cane sugar and neutral cane sugar spirit. Chinola is incredibly versatile behind the bar and in the kitchen. The all-natural liqueur brings an aromatic flavor profile of raw passion fruit juice to every drink and dish.
Chinola can be enjoyed on its own or mixed into top quality cocktails or food recipes. Check out these warming cocktails and savory dishes created by Chef Nelson German of Oakland California to put a little passion in your fall creations.
Hot Butter Chinola
Ingredients:
- 2 oz Chinola butter batter*
- 1 oz Coconut Cartel Rum
- 2 dash Angostura bitters
- 5 oz Hot water
Preparation: Combine Chinola butter batter, rum, and bitters in a heat safe mug. Top with hot water and garnish with a slice of fruit and fresh grated nutmeg. *Chinola butter batter:
In a saucepan on medium heat, melt 2 sticks of butter and 1 pint of vanilla ice cream. Add 4 cups powdered white sugar and whisk until smooth. Add 1 teaspoon allspice, 1 whole grated nutmeg, 12 ounces of Chinola passion fruit liqueur and whisk until combined.
Chinola Caliente
Ingredients:
- 12 oz Chinola
- 2 Bottles of Fruity Red Wine
- 2 Clementines
- 1 1/2 Cups White Sugar
- 2 Cinnamon Sticks
- 3 Bay Leaves
- 6 Cloves
- 1 Whole Vanilla Bean Pod (sliced in half and cut open)
Preparation: Peel the clementine zest with a peeler. Add 1.5 cups of sugar to a saucepan on medium high heat and squeeze the clementines into the sugar. Add the cinnamon sticks, bay leaves, cloves, and vanilla. Pour just enough wine to cover the sugar and spices and stir over medium high heat until sugar dissolves. Raise heat and boil for 4-5 minutes until mix thickness into a syrup. Reduce heat to low and add remaining wine and 12 oz Chinola. Simmer all together until warmed through and serve in mugs. Garnish with cinnamon stick and clove studded orange wheel.
Slow Roasted Pork Pernil w Chinola Salsa Verde
Created by Chef Nelson German
Serves: 6
Ingredients:
- 1 15-20lbs Boneless Pork Butt (Pork Shoulder)
- 8 Garlic Cloves
Pork brine (yields 1.5 gallons)
- 4 Cups Salt
- 4 Cups White Sugar
- 1 Gallon Water
- 1 Cup Chopped Garlic
- 2 Tablespoons Whole Cumin Seeds, Toasted
- 1 Tablespoon Whole Coriander Seeds, Toasted
- 2 Cups Apple Cider Vinegar
- Juice of 6 Limes
- Juice of 4 Oranges
Dominican style sofrito (yields 2 cups)
- 1 Cilantro Bunch, Leaves and Stems
- 12 Garlic Cloves, Whole
- 1 Small Red Onion, Roughly Chopped
- 1 Green Bell Pepper, Roughly Chopped
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Crushed Black Pepper
- 2 Tablespoons Adobo Seasoning
- 1/2 Cup Olive Oil
Chinola salsa verde (yields 1.5 quarts)
- ½ Cup Chinola Passion Fruit Liqueur
- ½ Avocado, Peeled and Chopped
- Juice and Zest of 2 Limes
- Juice and Zest if 1 Orange
- ¾ Cup Apple Cider Vinegar
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Cracked Black Pepper
- 1/3 Cup Honey
- 2 Cups Cilantro, leaves and stems, roughly chopped
- ½ Cup Red Onion, Sliced
Preparation: For the pork brine: Add all ingredients except the citrus and vinegar to a stock pot, over high heat. Once at a boil, turn off the heat and transfer the brine to a large container that can fit the brine and the pork. Let the brine cool down (you can add ice to help the cooling process). Once it reaches room temperature, add the vinegar and citrus. Gently put the pork into the brine. Let brine in the refrigerator for 4 hours.
While the pork brines, make the sofrito. Add all ingredients to a food processor, process until a puree has formed. Set aside.
Remove the pork from the brine and pat dry. Using a knife, poke 8 holes into pork. Insert a garlic clove in each hole. Rub the sofrito all over the pork and let marinade in the refrigerator, for 12 hours. Preheat the oven to 350 degrees Fahrenheit.
Remove the pork from the marinade and wrap in aluminum foil (pork should still be covered in sofrito). Place on a baking tray and roast for 5 hours. Remove the aluminum foil cover, raise the temperature to 450 and roast, uncovered, for 30 minutes to char the skin. Remove from over and let rest for 10 to 15 minutes.
To make the Chinola Salsa Verde: In a blender, add Chinola Passion Fruit Liqueur, and the rest of the ingredients, except the cilantro and the onions. Blend until smooth. In a bowl, toss the sauce with the cilantro and the onions. Serve the pernil sliced, topped with salsa verde.
Chef’s Note: This dish goes great served with rice, beans, and fried plantains. Use the stems of the cilantro for the salsa verde. The stems have great flavor and will add some great texture to your sauce.
Chinola Cured Salmon Ceviche
Cured Salmon*
Ingredients:
- 2 lbs Atlantic Salmon, Skin Removed
- 3 Tbsp Ground Cumin
- ½ cup Kosher Salt
- ½ cup Sugar
- 2 Tbsp Garlic Powder
Aguachile**
Ingredients:
- 1 cup Chinola, Passion Fruit Liqueur
- 1 cup Fresh Pineapple, Diced
- 2 Limes, Juiced and Zested
- ½ Fresno Pepper, Sliced
- ½ cup Cilantro Leaves, plus extra for garnish
- ¼ cup Mint Leaves
- ¼ cup Red Onion, Chopped
- 2 Garlic Cloves, Smashed
Ceviche
ingredients:
- ½ cup Red Onion, Diced
- 1 Fresno Pepper, Seeded and Diced
- 2 Red Radishes, Thinly Sliced, For Garnish
- Tostones (Fried Green Plantains), optional for serving
Preparation: *To cure the salmon, mix cumin, salt, sugar, and granulated garlic in a mixing bowl. Lay the salmon on a cookie sheet and pour the curing mix all over the salmon. Make sure the salmon is covered entirely. Cover with plastic wrap and refrigerate for 4 hours.
**Aguachile, add all the ingredients in a blender and mix on low for 15 seconds then blend on high for 1 minute. Add to a small mixing bowl, cover, and refrigerate until salmon is ready. Remove salmon from the refrigerator and rinse off the curing mixture with cold water. Lay your salmon on a cutting board and pat dry with a paper towel. Dice your salmon into quarter inch cubes. In a mixing bowl, add salmon, onion, Fresno pepper and 2 ounces of the aguachile to the bowl. Mix gently.
To serve, plate individually. Spoon ¼ of the remaining aguachile in the bottom of each bowl. Add ¼ of the ceviche to each bowl and garnish with the radish slices and cilantro sprigs. Serve with Tostones (fried green plantains, recipe below) on the side, if using.
Tostones (Fried Green Plantain)
Ingredients:
- 2 Green Plantains
- 3 cups Canola Oil
Preparation: Peel plantain then cut in half inch rings. In a medium sized fry pan add the oil and heat at medium high heat for 5 minutes or until the temperature of the oil is at 350 degrees.
Add the plantains and fry for 1 minute. Take out and let dry for 30 seconds. Using a plantain smasher, smash down each ring. Add back into the frying oil. Let fry for 1 minute or until crispy. Serve immediately.
Chef’s Note: If you do not own a plantain smasher, place the fried plantain rings between wax or parchment paper and smash down with a heavy-bottomed glass or a can from your pantry. You can make this recipe with shrimp or with ahi tuna if you don’t have salmon. You can also substitute the tostones for corn tortilla chips.
The post Add A Little Passion to Cocktails and Dishes with Chinola Liqueur appeared first on Chilled Magazine.
Source: Mixology News
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