I recently had the opportunity to attend a phenomenal food writers conference in New York City where I listened to a panel on wine & spirits writing that featured cookbook author Kara Newman. Although I was remiss in introducing myself to Ms. Newman I did have an opportunity to check out her recently released book Spice & Ice and was thrilled to hear that she was going to be holding a “Virtual Cocktail Party”. 

The party commences on Wednesday, March 3rd with several bloggers and food writers recalling their experiences making one of the fun drinks from Kara’s book.  My real life cocktail for the virtual party included an entire brunch centering on the Red Dawn cocktail (see recipe below). 

This drink is not your mother’s Bloody Mary, all of the cocktails in Kara's book focus on the “spice” element, spicy savory flavors instead of sweet and this one is no exception.  The Red Dawn cocktail gives you the familiar flavor profile that you love in a Bloody Mary and it's frightfully easy to make. One ingredient that pulls it all together is Harissa.  Harissa is a Moroccan chili paste whose components easily replace the traditional tabasco, lemon juice, worcestershire, and celery salt combination that is normally found in a Bloody Mary. 

But please do not take my word for it.  You’ve got to try this drink for yourself. 

I've also listed a few brunch recipes below that are the perfect compliment to the Red Dawn.

Red Dawn

Spice & Ice by Kara Newman, Chronicle Books 2009.

Yield: 1 drink

While this makes a fabulous brunch drink (hence the name), and it’s less work than a traditional Bloody Mary, enjoy this harissa-spiked libation any time of day. Harissa is a Tunisian hot sauce or paste made with smoked chile peppers, garlic, olive oil, and spices like cumin or coriander. (Get harissa in a tube for longest shelf life). Masochist alert: double the amount of harissa if you dare!

2 ounces Citron-infused vodka
4 ounces Tomato juice
1/2 teaspoon Harissa
Lemon wedge, for garnish

Combine first three ingredients in a glass filled with ice, and garnish with lemon wedge.

Brunch recipes that pair well with the Red Dawn

Savory French Toast (Martha Stewart Living, April, 2001) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Winter Fruit Salad With Star Anise (La Cucina Italiana, December, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Crab Eggs Benedict (Sunset, December, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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