Libido-licious: Goddess This

Now that winter is (or will) gradually transform itself into spring, it’s time to think about sex, love, and romance. (Oh, like you weren’t already.) Valentine’s Day (a.k.a. V-Day) will soon be upon us, and thus February is the month of all things that are “libido-licious” (i.e., aphrodisiacs, if you will).

Things like alcohol. (Duh – call it the “international social lubricant, if you will.)

And chocolate. (Known to contain phenethylamine, which provides heightened romantic and overall euphoric emotions.)

Oysters, even. (They contain the hormone dopamine, which heightens libido, as well as zinc, which increases sperm count and testosterone production. There’s also the erotic nature of sucking one of these babies down, straight out of its shell … get my drift, dear hedonists?)

Elliott’s Oyster House is offering bitter sweet treats on Tuesday, February 14th of this year (and possibly longer if we ask nicely, beg, and/or plead).

For love (and sex) can be both bitter and sweet. In fact, each one needs the other, for each defines the other, at least in part. Both at opposite ends of the spectrum and close together (think of the two ends of a horseshoe), bitter and sweet can come together and work wonders – be it for matters of the palate or of the heart.

Last night, your Hedonista headed over to Pier 56 to get some kicks, as it were.

I was not disappointed.

First, two drinks are being offered, promoted as “Nectar of the Goddesses”: the Venus and the Persephone.

The Venus ($9) is a blend of Prosecco and broVo+RG Rose Geranium Liqueur. BroVo Spirits is “lady-made liquor” company located right here in Washington State that likes to use local ingredients.

(NOTE: Elliott’s and some other Seattle Restaurants are collaborating with broVo to create “50 First Dates” ­- a collection of libido-liciously love-inspiring cocktail and dessert recipes. This booklet will be available at Elliott’s on Valentines Day, while quantities last.)

On its own, the Rose Geranium Liqueur smells so floral, I want to dab some behind each of my ears. It goes down silky smooth with a warming finish. The Venus cocktail is both floral and sweet but also bitter due to the Campari. Want to try it? Can’t wait until February 14th? Well … it just so happens that the recipe is immediately below, which Elliott’s agreed to share (thanks again):

Elliott’s Oyster House Venus

INGREDIENTS:

3/4 oz broVo+RG Rose Geranium Liqueur

2 tsp Campari

1 tsp Rothman and Winter Crème de Violette

4 oz Chilled Prosecco

DIRECTIONS:

In a champagne flute, combine broVo liqueur, Campari and Crème de Violette. Top with chilled Prosecco and gently stir. Garnish with an orange twist.

Next, there’s the Persephone ($10). Inspired by the Sidecar, this cocktail is also bittersweet, with both lime juice and agave syrup, as well as brandy and the fruit flavors of orange, mango, passion fruit and rhubarb in the liqueurs. At the bottom of this cocktail is mango fruit “caviar” that made the experience somewhat like a tasty adults-only bubble tea. Here’s the recipe for this concoction as well, once again courtesy of Elliott’s:

Elliott’s Oyster House Persephone

INGREDIENTS:

1 1/2 oz Metaxa 5 Star Brandy

3/4 oz X-Rated Fusion Liqueur

3/4 oz Fresh Lime Juice

1/2 oz Aperol

1 tsp Agave Syrup

Mango Fruit Caviar (optional garnish, recipe below)

DIRECTIONS:

In a chilled cocktail glass, add 1 Tbs Mango Caviar and set aside. In a shaker tin, add remaining ingredients, shake and strain into chilled cocktail glass with Mango Caviar.

Mango Fruit Caviar

In a sauce pan, combine 1 cup mango juice and 2 tsp Agar Agar. Bring to a boil, whisking constantly.  Reduce to a simmer and continue whisking until Agar Agar is dissolved, about 3 to 5 minutes. Allow to cool for a few minutes and pour into a syringe or squeeze bottle. Gentle squeeze drops into about a cup of vegetable oil. Allow to sit for 1 minute. Strain out oil and gently rinse fruit caviar with apple juice.  Pour fruit caviar into about a cup of apple juice and keep chilled for up to 3 hours.

Finally, last but not least, there’s the dessert, which was created after the two cocktails above were finalized: a very sensual Rose & Violet Granita with Fresh Strawberries and Bitter Chocolate Sabayon ($7). Experiencing this dish was like devouring a work of art. (Literally.) The granita is refreshing and very grape-like.

“It’s the best grape you can ever have,” Sous Chef Peter Ryan assured me.

Situated in a Florentine Cup made with a bee-sting mix imported from Italy, the end product is a wafer-like receptacle for the rose and violet granita, tastes like honey, and holds the granita even as the latter melts … without the former getting soggy. The strawberries remind me of a poke, but with sugared strawberries instead of raw tuna or other fish. And, when the foamy chocolate sabayon is added to the mix, it’s like a deconstructed box of fruit-flavored chocolates.

And, if all of this bitter-sweetness is just too much, just remember: there’s always the oysters.

It is Elliott’s, after all.

Happy shucking, dear hedonists.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.