Yuzu and Ginger come to our rescue

The last few days have been a whirlwind of cooking, cleaning, styling and shooting. As Ben Fink photographs the next book, my gal pal Sal and I have been cleaning, sorting, planning and working till our feet give up. Each night the bed has been the most welcome setting for our tired soles. And this morning we found ourselves the recipients of the kindness of others. FedEX delivered a box of syrups from Torani and my tired brain concocted the above drink. What an amazing elixir it has been. I had to photograph it. And share it with all.

Lisa Lucheta and her team at Torani have been friends of mine for as long as I can remember. Lisa has also smiling endured all my ribbing about Torani and such sweetened bar products. Truth be told, as far as bar syrups go, I am one who finds great joy in discovering that a bar is using Torani. That said, at my restaurant and others that claim a certain bit of fanciness, all syrups for specialty drinks are made in house. Why? Because we are able and we retain a staff that is able to do such chores. But that is nothing that one can expect in every establishment and everywhere one dines. Not even in homes of people with restaurants that make drinks with homemade syrups. Without that staff in house, I am on my own to make magic happen. This morning Torani syrups came to me rescue. Sally Longo could not have looked any happier when I opened the box and out came Torani syrups. The brand association made her instantly smile with glee. She was hopeful too and I could tell. First I made a Passion Fruit spritzer using Perrier and then I made a sprizter with Yuzu and Ginger. Brand new flavors that Torani is hoping bars and chefs can keep on their radar and use with pride. And of course they are also very home friendly.

We certainly enjoyed our two spritzers and may end our evening with another couple.

Thanks Lisa for providing us with your wonderful syrups and for your generosity in the first place for sending me these as gifts. You spoiled me with your affection at the right time. The timing could not have been better. Now that we have a sugar high and large lists of shopping and chopping to do, we will be in a sweeter state of mind because of you.

Comments

[Matt Christensen]

Suvir:

Did you have yuzu cha when you were in Japan? You buy what looks like yuzu marmalade and stir a couple of spoonfuls into hot water for a really nice winter drink (also great if you have a cold). Back in the Twin Cities I could get it at Korean markets but there was something about the Japanese yuzu cha that was superior to anything I could find in the States.

My manager's mother had me over for an informal cooking lesson and taught me how to make a miso sauce with green yuzu zest to serve over steamed daikon radish. It was lovely as well.

[Sally]

I am fussy about passion fruit flavored things and to my surprise the Torani passion fruit syrup was really good! I had never thought of using the syrups to make spritzers - what a great way to always have interesting beverages on hand! I'm looking forward to trying other flavors.

[Terri McCallister]

Oh My goodness--That looks and sounds delicious! It reminds me of bubble tea--without the Tapioca! One of my favorite treats!