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w i n t e r 2 0 1 7 | 5 9 the kümmel led us to think about the combination of BENEDECTINE and curry. The BENDECTINE curry pairs well with the richness of the seared foie gras as well as the freshness of the persimmon." He's also prepared amberjack with an elderflower gelée that's accented by coconut, lime and fermented chili. "The elderflower flavor from ST GERMAIN® liqueur is an easily recognizable flavor profile, so instead of doing the typical light and herbaceous combination, I chose to add some Thai influence, with coconut, lime and chili. The slight floral sweetness, with hints of pear and lychee along with the elderflower, is a good contrast to the chili and coconut flavors." When asked how spirits can unite a dish, Hollingsworth smiles and says, "America is made up of so many kinds of people, we are still defining ourselves. A lot of regional cuisines have been modified over time—I'm so inspired by that. My wife is Lebanese. My sister is Mexican. I love different cultures and the way that food brings everyone together." "I go in spurts," Hollingsworth mused. "It totally depends on my mood. I love Chartreuse, it's in- credibly herbaceous, but when I use it I'm not necessarily aiming for something overtly French. Ouzo, on the other hand is so Greek, so Mediterranean, it's hard to place it anywhere else. Sometimes I'm looking for regionality, and other times I'm incorporating spirits to lengthen a dish—there isn't much else that will do." Whether they're used to add dimension and flavor, or to accentuate a sense of place, all of these chefs used spirits as readily as one might use fresh herbs, or locally foraged products. The possibili- ties, it seems, are infinite. LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2016. BACARDI, THE BAT DEVICE AND ITS TRADE DRESSES ARE TRADEMARKS. BACARDI U.S.A., INC. CORAL GABLES, FL. Building a burger: Many ingredients go into Chef Frazer's carnitas burger, which is imbued wonderful smokiness through brais- ing with Tequila CAZADORES. : Chef Tim Hollingsworth adds flavors to dishes using spirits in Downtown Los Angeles. PHOTO: KELLY BALCH PHOTO: CAL BINGHAM ■cr