Saloon-Ready Sarsaparilla

sarsaparilla 
There are contemporary drinks, throwback drinks, retro drinks, vintage drinks… and then there’s sarsaparilla. Until a few weeks ago, I had only heard sarsaparilla mentioned in cowboy movies.  However, at a recent visit to Tilth (Oprah voice: amaaaaazing) I saw it on the menu and had to try it out.  It is refreshing, herbal, lightly carbonated and (to my surprise) non-alcoholic.  Maria Hines, the lovely and talented chef/owner of Tilth was generous enough to share her recipe, which I’ve adapted below. 

Total kitchen time: 10 minutes
Makes: 2 liters

Shopping list:

  • 3 cups organic brown sugar
  • 2 1/2 cups water
  • 1 1/2 cups cut sarsaparilla root (available from online sources)
  • 1 liter club soda
  • Special equipment: French press
  1. Add the sugar and water to a medium saucepan.  Bring to a boil.
  2. Remove the lid and strainer from your French press and add the sarsaparilla root.  Fill with the hot simple syrup (sugar water) and let steep for 10 minutes, stirring occasionally.  Reattach the strainer and top of the French press and, well, press.  Pour the liquid into a container (glass iced tea bottles work great).  Refrigerate until ready to serve, or store cold for up to 2 weeks.
  3. When ready to serve, combine 1 part sarsaparilla syrup with one part club soda over ice. 

This is a really delicious, refreshing afternoon drink.  Plus, there’s no high-fructose corn syrup – just good ‘ol fashioned brown sugar and water.  At Tilth, the drink is served with a beautiful shard of ice in lieu of ice cubes, which we all know are totally played out.  To make your own ice shard, freeze a small Tupperware container full of water, then go all Psycho on it with a screwdriver and mallet. 

Rising Stars Chef Awards: We Must Do This More Often

Tonight, I had the pleasure of attending the Rising Stars Review, a gala event that honors Seattle’s top emerging talent.  First, I want to give a very sincere congratulations to all of the award winners.  Each chef on stage makes me proud to be a Seattleite and live in a city so dedicated to creative, responsible, progressive food.  The evening was a delightful way to experience a taste (literally) of what each of these chefs has to offer.  But it was more than just the impeccable dishes (and top-notch wine) that made this event so memorable – it was the coming together of chefs, journalists, foodies, aspiring foodies and aficionados, all united by a common admiration for the passion and integrity with which chefs pursue the advancement of cuisine in our humble little town. 

I hope to see this event grace Seattle again in the very near future.  Congratulations to all of the winning chefs.  Now, time to get out my calendar and start making reservations!