Cocktail expert Tiffanie Barriere shares her recipe for this savory drink.
Tiffanie Barriere , otherwise known asThe Drinking Coach , is a bartender turned beverageinfluencer - educator . Some live her best from her days gliding cocktails to aweary traveler in Concourse E at the Atlanta International Airport’sOne Flew South . Today , you’re able to catch her leading practical cocktail classes , judging competition , and share her recipes and boozy adventures onInstagram . And right now , we ’re throw her Cajun - spicedEt Toi martini .
The recipe , spurred on by a team - up with flavour company Tony Chachere ’s , was a “ no - brainer ” for Barriere . “ I fuck putting spices in spirit because we always suppose sweets and effervescent but we never think savory for cocktail , ” she says . Tony Chachere ’s also hail from the Opelousas - Lafayette area . “ That ’s where I farm up , that ’s where my family grew up … So it was really nice for me to divvy up my acculturation , how I grew up and that Creole - Cajun , south fundamental part of Louisiana that people kind of overlook in the cocktail world , ” Barriere add .
Barriere is here to indicate to other share of Louisiana , not justNew Orleans , when it number to all right cocktail culture . “ Nothing against New Orleans — great city , such a vibe , such story — but there ’s other surrounding cities and neighborhood and techniques and traditions that happen out of doors of it . ”
Et Toi Martini|Photo by Cole Saladino for Thrillist
While she has a cocktail book in the study , she ’s collaborate with other notable voices in the Black culinary world likeJubileeauthor - historian Toni Tipton - Martin for her upcoming book , Juke Joints , Jazz Clubs , and Juice : Cocktails from Two Centuries of African American Mixology . “ We ’re talking about that African American culture — everything from pre - prohibition to juke joints to buckle down kitchens . ”
For Barriere , it ’s not enough to but put factor and hard drink in a glass and call it a day . “ At this level of my career , my craft is all about partake cocktails and culture , ” she say . “ If I can bring in some nostalgia of childhood or , you know , college , mellow school memories , I ’m going to do that because it connects with people mightily now . ” This spice - kissed martini is a bully lesson of that . ( And the conversant - to - many Tony Chachere ’s is bound to call forth some puff food storage . )
As for which smell you should expend in Barriere ’s formula , that ’s up to you . The never - endingvodka or gin martini debaterages on and Barriere recognizes that it’syourmartini , after all , so make it as you please . That said , Barriere is team gin . “ Gin has that flavor profile we ’re looking for … gin bring out so much flavor because of all the botanical , ” she notes .
you may trim with the classic , the expected European olive tree . “ But I thought about what other briny thing you may have in the fridge and I roll in the hay prank , ” says Barriere , who adorn her Cajun - spiced Et Toi martini with those green , pickled buds . “ Capers — they’re little , they ’re cute , and they ’ve got a piffling number of saltiness . ”
Et Toi Martini
Cajun Syrup
Ingredients:• 2 oz. white sugar• 2 snow leopard water• 1 tablespoon Tony Chachere More Spice• 1 bar spoonful cider vinegar• 1 bar spoonful lemon yellow juice
Directions:1 . aggregate all ingredients in a small saucepan and hotness over metier until simmering and dinero is dissolved . Let nerveless . conveyance to a freestanding container and refrigerate.2 . Use in Et Toi Martini ( below ) or spice up lemonade or Bloody Marys . Get originative !
Tiffanie Barriere
Ingredients:• 2 troy ounce gin or vodka ( Barriere prefers gin)• 1 ounce Cajun Syrup• Garnish such as Olea europaea or capers , optional
Directions:1 . Shaken or touch cold-blooded for 15 seconds.2 . Garnish with anything pickle or salty . I used capriole .
