Think you know soda crafted with natural ingredients and a gourmet taste? Think again, because CASCAL and James Beard Award winner Andrew Zimmern are upping the ante. The two are joining forces to introduce discerning adults to a new world of flavor fusions – now offered in the convenience of a can – and recipes that will spark a new way to think about soda.
As brand ambassador, Zimmern will contribute his bold culinary knowledge to the CASCAL experience, recommending inventive recipes and dynamic pairings that will be offered via webisodes at Facebook.com/Cascal and YouTube.com/CheersCascal, online, in-store and at local events. Like CASCAL on Facebook for $1 off coupon!
“Deliciously bubbly with an adventurous spirit – you’d be right if you were talking about me or CASCAL,” said Andrew Zimmern. “I believe in working with products I truly enjoy. The exceptional taste and 60 – 80 calories per bottle/can are things I know will pair well with the culinary world. I hosted a CASCAL tasting as a judge at the Grand Cochon event at Aspen Food & Wine, and the esteemed group of chefs in attendance were blown away by the sodas’ unique flavor profiles.”
Several flavors of CASCAL have previously been available in designer glass bottles, but the move to convenient cans has heralded the introduction of three new blends: Bright Citrus, Berry Cassis, and Fresh Tropical. Careful crafting gives the sophisticated sparkling beverage its unique taste, aroma and natural goodness – with only 60-80 calories per can.
The five palate-pleasing flavors available in cans – and some sample culinary applications – include:
· Crisp White with notes of pear, apricot and magnolia – which creates a luxuriously light pairing with a fluffy cheese omelet
· Ripe Rouge with notes of cherry, chocolate and rose – the secret ingredient to making barbecued ribs sing
· Bright Citrus with notes of lemongrass, tangerine and pineapple – a perfect marinade for shrimp and fresh fish
· Berry Cassis with notes of blackcurrant, tangerine and lemon – an ideal complement to any gourmet cheese plate
· Fresh Tropical with notes of mango, jasmine and kaffir lime – a cooling contrast to cut through the fire of Schezuan take-out
One of Zimmern’s mouth-watering recipes incorporating CASCAL is the bright and zesty Ceviche de Mariscos, which comes to life with a can of CASCAL Fresh Tropical and ripe summer produce. Check out the recipe below!
Ingredients:
2 pounds of the freshest red snapper filets you can get your hands on
1 pound shrimp (16-20 count works best), blanched in the shell until just cooked through, cooled and peeled
1 cup fresh lime juice
1 can of CASCAL Fresh Tropical
1 medium onion, minced
7 plum tomatoes, seeded and diced
2 jalapenos, stemmed, seeded and minced fine
1/3 cup fresh coarsely chopped cilantro
3T extra virgin olive oil
2T kosher salt
¼ cup fresh orange juice
1 small avocado, seeded and diced for garnish
Several sprigs cilantro for garnish
Lime wedges for garnish
Skin and dice the fish into 1/3 inch cubes. Dice the shrimp and reserve. Place the onions, lime, CASCAL and fish into a large non-reactive bowl and marinate in the refrigerator for 4 hours, stirring occasionally. Drain lime juice mixture using a colander and reserve fish. Place the onions and fish into a large work bowl and add the tomatoes, salt, jalapeno, cilantro, olive oil, shrimp and orange juice. Stir and season to taste. Divide ceviche into 6 glass serving bowls, garnish with the limes, herb sprigs and avocado.
