1990s Recipes + Menus

Biloxi Blossom

October 1996
This recipe came from Bima, a now defunct Gulf Coast-cuisine restaurant in Portland, Oregon’s Pearl District. At the time, the bar there was run by Peggy Boston, who’s now at Coco500, in San Francisco. It’s a spicy little number.

1/4 cup sugar
1/4 cup water
1/2 small fresh red or green Thai chili, halved lengthwise (wear rubber gloves)
zest of 1/2 navel orange, removed with a vegetable peeler
a 1-inch piece fresh gingerroot, peeled and sliced
1 1/4 oz (2 1/2 tablespoons) Stolichnaya Ohranj or other orange-flavored vodka
1/2 cup chilled club soda

Garnish: orange twist

In a small pan bring sugar, water, chili, zest, and gingerroot to a slow boil over low heat. Cool syrup slightly and pour through a fine sieve into a small bowl.
In a cocktail shaker combine 1 teaspoon syrup, reserving remainder for another use, with vodka and club soda and shake well. Pour mixture into a wineglass filled halfway with ice and garnish with orange twist. Makes 1 drink.
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