Dishing with Kathy Casey: From Cocktails to Camel Milk

Here’s a brief recap from my first trip to the super fabulous Abu Dhabi. I had a great time developing the cocktail program for many of the Fairmont Bab Al Bahr bars and lounges. Actually, I loved my time there so much that I just went back for a 16-day trip to open the signature, Chameleon Bar! I took a lot of pictures, tweeted, and shared my adventures on Facebook.

The UAE: From Cocktails to Camel Milk
I had the most incredible time in the United Arab Emirates! My associate Keith Waldbauer and I conducted training for the Fairmont Art of Mixology Culture at the new and super faboo Fairmont Abu Dhabi. Yes, IT IS Vegas on steroids and a playground for the rich.

It was three intense weeks of hard, but fun, work. We set up and opened multiple bars--from Marco Pierre White’s new Steak House Restaurant to Frankie’s Italian Restaurant...to the beautiful Pool Bar and the luscious Chocolate Gallery. (And I want to add that the staff and managers were AMAZING!)
 
Needless to say we were up to our eyeballs in cocktails! Since, beer, wine and spirits are served ONLY at hotels, you can imagine nonalcoholic drinks are also super popular. The nonalcoholic drinks WERE amazing. The most popular, was the super simple, “why didn’t I think of that,” Minted Lemonade. This is not just mint in lemonade, this is lemonade, ice, and fresh mint blended smooth and brilliant green. It’s the perfect refresher for the hot, HOT heat (especially in Abu Dhabi and Dubai!!).  It’s tart, sweet, tangy, and refreshing! I’ve given a basic recipe below.  Just be sure to use decent lemonade with a good punch--none of this “watery lemonade,” …the kind masquerading as lemonade in the refrigerator section with a whole whopping 7% lemon juice!  It’s important to use a good lemony lemonade. Blend in a small slice of ginger for an even more intense refreshing kick.

What else did we eat and drink while in Abu Dhabi and Dubai? Only the best Indian food either of us has ever had, at the Elements Restaurant at the Fairmont Abu Dhabi! Dal, also spelled dahl, dhal, or daal, tikkas and curries of a zillion variations. No matter how you spell it, they were all amazing.  We also enjoyed delicious Lebanese food at Café Blanc, a cool café at the Dubai mall. We sat outside one lovely warm evening and sampled so many great dishes I thought I would burst.
 
Faves: Fattoush salad with tomatoes, cucumbers, crisp flat bread with sumac and coriander, chicken livers in pomegranate molasses, and another amazing nonalcoholic drink (see photo above)--served in layers of blended avocado, red dates, blended rose...three layers of sipping goodness--zowie!
 
Click here for a fun video I took and edited with my new Flip video camera, showing how they made the three-layer drink!

And yes--I know you all want to know if I drank camel milk! Of course, and I made a cocktail out of it too! 
 
Minted Lemonade
Makes 1 serving

Ingredients:
3 large sprigs fresh mint
1 cup big flavored lemonade
1/2 – 3/4 cup ice
Garnish: fresh mint sprig

Directions:
Tear mint and add to blender. Measure in lemonade and ice and blend on high till smooth. Pour into a tall glass and garnish with mint. Enjoy!

© 2009 Kathy Casey Food Studio

Comments

[StellaCadente* on January 29, 2010 at 07:38 PM]

My mouth is watering looking at your pictures. Thanks for sharing. Sounds like I need to make a pit stop in UAE.