Notes from the Field: Recipes and Such

Research never really ends, but it can take different, more therapeutic forms. Below are some recipes I’ve enjoyed recreating in the field. Often, recipes stay relatively the same, but replaced with local (Georgian) products, as much as possible.

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Chacha Bloody Mary

Chacha is a grappa-like spirit, unique to Georgia. Grape must, collected after grapes are harvested and pressed into juice, is distilled in cast cooper vessels. Although normally drank straight, chacha has a very high proof, and I always struggle to keep up. Chacha cocktails have become more popular in Tbilisi’s gastro-scene, and it makes an interesting mixer. Serving it with a rim of Adjika, a medium-level spice ubiquitous in Georgian cuisine, provides a nice balance and the perfect platform for a recreated Bloody Mary. Besides, Georgia’s cuisine offers many pickled veggies — whole tomatoes, mild peppers, pickles, onions, garlic, and a rare flower bud, Jonjoli — a Bloody Mary was inevitable.

Photo Credit: Rowan Twine

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