Rest and relaxation has taken on a different meaning while quarantining (we are fortunate enough to be able to).
Back in Brooklyn my go-to would be a fruit and nut chocolate bar with a nice glass of rum. Now, in Florida, a hammock, some palm trees and a frothy drink at sunset has really created some new R&R vibes.
R & R
By Zev Glesta
- 1 3/4 oz. Mezan XO Rum
- 1/2 oz. Marie Brizard Apry (Apricot)
- 3 oz. Fruit and Nut Horchata*
- 4 dash Angostura Bitters
- Peanut brittle (for garnish)**
- Rum soaked raisins (for garnish)***
- Grated nutmeg (for garnish)
Preparation: Place all ingredients in a shaker, handshake and strain over crushed ice.
*Fruit and Nut Horchata
- 1 cup of rice
- 4 cups of water
- 1/2 cup of honey roasted nuts
- 3/4 cup of raisins
- 1 large cinnamon stick
- 1 teaspoon of vanilla
- 2 cups of almond milk (unsweetened)
- 1/2 cup of sugar
Preparation: Steep overnight the rice, water, nuts, raisins, cinnamon stick and vanilla. Next day, place everything but the almond milk and sugar into a blender and blend on high for 2 minutes. Strain the mixture through a fine strainer and cheesecloth. Mix in almond milk and sugar until dissolved. The Horchata is read to serve! 4-5 day shelf life.
- 1 1/2 cups of white sugar
- 1 cup of toasted peanuts (unsalted)
- 1 pinch of salt
Preparation: Smash peanuts into small bits. Heat sugar in a saucepan, making sure not to agitate, and keeping the sides clean. You want to achieve a caramel or amber color in the liquid. When nice and dark, pour in nuts. Remove from heat and pour in a sheet pan lined with parchment paper greased with butter. Flatten mixture to the width of a peanut (in depth). Cool and set for 20 minutes. Crack into desired size pieces.
***Rum Soaked Raisins
- Mezan XO Rum to Cover
Preparation: Place desired amount of raisins in a large cup and cover with rum (raisins should be completely submerged). Let sit overnight. Refrigerate for use.
Meet Zev Glesta
CHILLED 100 Member, New York
Brooklyn born then raised in Australia, Zev moved back to New York in his teens. Deciding he wanted to do something with his hands, he took sculpture and glass blowing classes at an art school in Montreal, then realized he had a passion for cooking. He attended the Culinary Institute of America, graduating with a Bachelor’s degree.
After a change up to working Front of House (don’t ask), he got a job at Danny Meyer’s North End Grill back in NYC, working his way through the ranks to tending bar which he loved. After 2 and a 1/2 years he hoofed it back to Australia to help open The Fat Duck pop-up in Melbourne. Working with so many talented people enabled him to learn things about Aussie botanicals and bartending which influences his overall style and technique today.
But as all roads in hospitality often lead to NYC, he returned again after a year and a bit and landed a job with Union Square Hospitality Group at The Modern where he has been the last 4 years. He is still loving every minute of it!
Follow Zev on Instagram @RaisezBar. Venmo info @ZGlesta.