If you have champers left over from New Year’s Eve, here is a fun way to
torment your friends enjoy it.
You remember Sechuan Buttons, don’t you? They had a bit of buzz (pun intended!) going a couple of years back. Esquire Magazine dubbed them the “2007 Cooking Ingredient of the Year.” StarChefs awarded Koppert Cress, who grows and sells the little yellow buds, a 2008 “Techology and Innovation Award.” Ferran Adria was an early adopter, using the buttons in a palate-cleansing “electric milk.”
And in the mixology world, there was that darn Electriquila drink, a margarita-like drink rimmed with a mix of salt & Sechuan buttons, often mistakenly called the Electric Eel. (It’s still on Haru’s “Shocktail” menu.)
In the spirit of the Oscars, the award for Best Description of the Sechuan Button Experience goes to…NY Barfly: “like biting down on a jalapeno while brushing your teeth with the vibrating toothbrush on high.”
Just when we’d nearly forgotten those little electric buttons, and even Adria is taking a hiatus, the Electric Champagne recipe below crossed my radar screen. Though the recipe needed to be rewritten because it omitted, oh, actual instructions, this is surely an innovative use of any bubbly left from holiday celebrations.