Some chefs are inspired to go beyond classic recipes and create their own unusual take on a dish—or a drink.

Chef Julio Medina, who has an empire* of refined Latin cuisine restaurants in New York City, likes to create special menus, including specialty Margaritas, for each location.

His latest creation, for Toloache, is an homage to spring and Cinco de Mayo that combines traditional Mexican flavors with his classic French culinary training.

The homage to Cinco de Mayo is the name of the drink: Invaciones Frances Margarita, French Invasion Margarita. The holiday of Cinco De Mayo† commemorates the 1862 victory of a small and poorly-equipped Mexican militia led by General Ignacio Zaragoza Seguin, over the much larger French army at The Battle Of Puebla. It temporarily stopped the French invasion of the country.

The homage to spring: the fresh spring peas and tarragon in the mixture.

Peas and tarragon in a Margarita? Absolutely—and absolutely delish. We present, for your pleasure, the French Invasion Margarita.
 
 
THE FRENCH INVASION MARGARITA

Ingredients Per Drink

 
Preparation

1. In a cocktail shaker, muddle together 1 sprig of tarragon and the peas. Add the remaining ingredients with ice and shake well.

2. Double strain the Margarita into a rocks glass with fresh ice. Garnish with a small sprig of tarragon.

[2] Remy Martin’a unaged eau de vie, V (pronounced “vee”) (photo © Remy Martin).

Produced by the great Cognac maker, Remy V is not a Cognac but an eau de vie. Eau de vie (plural, eaux de vie) is the name given to a spirit distilled from grapes and other fruits that have not yet been aged. At this point, it is a clear liquid, like vodka.

It is through aging in oak barrels for at least 2-1/2 years that eau de vie takes on the complex aromas, color, and flavors of Cognac. Instead, Remy Martin V is finished with a cold filtration process, like vodka.

Hence the name “V,” a reference to eau de vie (also pronounced “vee,” and meaning “water of life”). It’s unaged Cognac.

And now the challenge: Where to find it. Remy Martin V has limited retail distribution in the U.S.

So here‘s our recommendation: Substitute pisco, a clear, distilled grape spirit from Peru that, like Remy Martin V, is produced in the manner of Cognac. Pisco Portón is an excellent brand, with good distribution.
 
 
WHAT’S A BAR SPOON?

A bar spoon is a teaspoon on a long handle, typically 11 inches in length. It is used to measure ingredients and to layer drinks (by pouring the different layers of alcohol over the back of the spoon, where they flow gently into the glass).

The long handle lets the bartender dip deep into jars to scoop up olives and cherries. If you don’t have a bar spoon, it’s inexpensive and doesn’t take up much room. Here’s a good bar spoon.

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*The restaurants include Coppelia, Toloache 50, Toloache Taqueria and Toloache 82, Yerba Buena Avenue A and Yerba Buena Perry.

†Today Cinco de Mayo is primarily a regional holiday celebrated in the Mexican state of Puebla on May 5th. It is actually a bigger event in the United States than it is in Mexico, thanks to American promotional know-how, a large population of Mexican-Americans and other Americans who like Mexican food, music and a good celebration.
 
 

Have you ever had a grilled cheese sandwich for dessert?

There are more than a few sweet grilled cheese sandwich recipes out there, perfect for dessert or a sweet snack. We’ll start you off with two, courtesy of the Grilled Cheese Academy, the best grilled cheese website, sponsored by the great cheese makers of Wisconsin.

The recipes follow.

> Recipe #1: mascarpone grilled cheese with dulce de leche.

> Recipe #2: butterkäse grilled cheese with bananas, peanut butter, bacon, and chocolate sauce.

Elsewhere on The Nibble:

> More dessert grilled cheese recipes.

> The different types of sandwiches: a photo glossary.

> The history of the sandwich.

> The year’s 25+ sandwich holidays.

> The history of the grilled cheese sandwich.

> The year’s 30 cheese holidays.
 
 
RECIPE #1, THE BIANCA: A SWEET GRILLED CHEESE SANDWICH WITH DULCE DE LECHE

Ingredients

Sink your teeth into this delightful combination of mascarpone, homemade dulce de leche and raspberry preserves on cinnamon raisin bread. Makes 4 servings.

 
Preparation

1. MAKE the dulce de leche. Place a can of condensed milk in a deep pot and cover with water; bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let the can sit in the water until cool. Dry and open the can. The contents will be caramel-colored (and hard to resist eating).

2. MIX mascarpone with vanilla; stir to incorporate air and lighten the cheese.

3. HEAT a skillet or sauté pan over medium heat. Butter bread slices on one side; place in pan, butter-side down and grill until golden brown and crisp.

4. REMOVE and spread the unbuttered sides of 4 slices of bread with 1 tablespoon raspberry preserves, 2 tablespoons mascarpone and 1 tablespoon dulce de leche, in that order. Top with another toasted piece of bread, browned-side up, and more dulce de leche. Garnish with whipped cream and fresh raspberries, if desired.
 
 
RECIPE #2, THE LISA MARIE, A SWEET GRILLED CHEESE SANDWICH WITH HOT FUDGE

Bananas, bacon and peanut butter were a favorite of Elvis Presley. But because there is already an Elvis sandwich, this one is called the Lisa Marie.

It may sound strange, but it’s rich, complex, and delish.

Butterkäse originated in Germany. A very mild and creamy cheese with a buttery texture, the name literally means butter cheese. If you can’t find it, substitute Havarti (photo #6), cream cheese, mascarpone, or mozzarella.

Ingredients For 4 Servings

 
Preparation

1. Preheat the oven to 350ºF.

2. Place the bacon slices on a baking sheet pan with sides (a jelly roll pan). Bake until the bacon is lightly browned and starting to crisp, about 5-6 minutes.

[1] Here, mascarpone is the grilled cheese (photo © Dairy Farmers Of Wisconsin).

[2] Mascarpone, so delicious we eat it straight from the container (Nibble Photo).

[3] Bananas, bacon and peanut butter were a favorite of Elvis. But because there is already an Elvis sandwich, this one is called the Lisa Marie (photo © Dairy Farmers Of Wisconsin).

[4] Butterkäse cheese for the Lisa Marie (photo © Pinconning Cheese).

[5] The bacon is brushed with maple syrup and brown sugar (photo © iGourmet).

4. Heat griddle or sauté pan over medium heat. Butter one side of the bread slices. Spread other side with peanut butter. Top each slice, peanut butter-side up, with 1 butterkäse slice and some banana slices. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown.

5. Meanwhile, heat chocolate sauce until warm (the microwave is perfect for this). Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas. To serve, drizzle sandwiches with additional chocolate sauce.
 

[6] Havarti is a traditional Danish cheese with an E.U. Protected Geographical Indication status. This means that only cheeses produced in Denmark in line with all specific production techniques can call themselves Havarti. When young, Havarti is lusciously smooth and mild (photo © Castello Cheese).
 
 

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Talenti Gelato is named for Bernardo Buontalenti, the impressario who first created gelato for a Medici banquet. We think the Tahitian Vanilla is the best vanilla gelato or ice cream out there.

Five new flavors launched this month include Banana Chocolate Swirl gelato with chocolate flecks and a dulce de leche swirl, and Black Raspberry Chocolate gelato, a heartbreaking raspberry with chocolate flecks. The heartbreak comes when your store doesn’t carry it.

Peanut butter lovers can dig into Chocolate Peanut Butter Cup Gelato, PB ice cream with an organic peanut butter swirl and chopped miniature chocolate peanut butter cups. It’s not gimmicky, just great.

The Joy Of Gelato