Aside from a year of Spanish classes in high school, all of my knowledge of the Spanish language has come from working in restaurants. I can't carry on a basic conversation, but I can dissect a menu like a champ. The guys who I have worked with over the years taught me the name of every cut of meat and every fruit and vegetable out there, and along the way I learned a few other words, too. There are a few terms that came up over and over again, borracho is a common one.
While thumbing through the cocktail section of Sasa Mahr-Batuz and Andy Pforzheimer's The Barcelona Cookbook, I came across this recipe for gazpacho borracho. Borracho translates to "drunk" in Spanish and gazpacho doesn't really need too much explanation. This cocktail is a bloody Mary taken to the next level—fresh, peppery, tomatoey, with a slight vinegar tang and the coolness of cucumbers. This recipe is for all the savory cocktail enthusiasts out there.
As always with our Cook the Book feature, we have five (5) copies of The Barcelona Cookbook to give away this week.
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