Drink it Pink

When I order beverages in restaurants and bars, I have a set of rules I abide by.

1. Nothing fluorescent.

2. Nothing that ends in or rhymes with “tini”

3. Nothing pink.

This eliminates most of the sugary cocktails and “girly” drinks, thereby maintaining my trivial sense of pride.  Rule #3 however is not without exception.

Case in point?  Dieu du Ciel’s Rosée d’Hibiscus, a bottle-fermented wheat beer infused with hibiscus flowers.  This adds a delicate floral aroma and a distinct acidity to the brew.

I’m also quite partial to the “Strawberry Angel” (aka. the “Dirty Ho”) served at the Pourhouse, Whyte Avenue.  Half Früli, half Hoegarden.  Try it - I dare you.

Valentine’s Day is fast approaching.  I myself am planning to spend it drinking chocolate stout and watching a predictable rom-com.  This may not be an appropriate game plan for persons with significant others.   Instead, advertise your domestic competence and impress your loved one by preparing a meal.  The pomegranate, with its four chambers and blood-red juice is a perfect representation of the heart.

Pomegranate Hibiscus Salad

5 oz. soft goat cheese log

½ cup finely chopped pecans, toasted and cooled

6 cups mesclun greens

½ cup pomegranate seeds (“arils”)

Freshly ground black pepper

Vinaigrette

1 tbsp pomegranate molasses

1 tsp Dijon mustard

⅓ cup hibiscus-infused wheat ale or chilled hibiscus tea

1 tsp fresh lemon zest

¼ cup canola or sunflower oil

1. Combine ingredients for vinaigrette and whisk to emulsify.
2. Combine greens, pomegranate seeds, and prepared vinaigrette.  Toss to coat with dressing.
3. Roll goat cheese in pecans.
4. Slice cheese into rounds.
5. Top each salad with a round of pecan-crusted goat cheese and garnish with freshly ground black pepper.

Serves 4

Note: This vinaigrette can also be prepared with chilled hibiscus flower tea or a zesty Hefeweizen.