This was just an attempt to take something more exciting to a bottle of wine to a gathering, and it wound up being a hit. This is another soda siphon cocktail that can be pre-mixed and pre-carbonated, although I have included single-serving amounts as well in italics.
100 ml (1 oz) white tequila
100 ml (1 oz) lavender-infused vodka
100 ml (1 oz) apricot-mint syrup
50 ml (1/2 oz) Cointreau
50 ml (1/2 oz) Aperol
50 ml (1/2 oz) lime juice
500 ml (5 oz) water/soda water
Pour into a soda siphon (if using), carbonate and let refrigerate for at least 4 hours. To serve, pour over ice in a tall wine glass. Garnish with whatever citrus or berries are at hand.
The name of this one came to me as a description of its final taste, though I then had to explain that there wasn't really any grapefruit in it. If bringing this to a party, I recommend dispensing it slowly into a clean 1-liter bottle (preferably with a stopper-top) which makes transportation easier and preempts the foam you get when serving directly from the siphon.
If you're in a pinch, you could substitute St. Germain for the lavender vodka and an apricot liqueur (Rothman & Winter the best choice) for the syrup, although you will have a slightly stronger final product.
Showing posts with label siphon. Show all posts
Showing posts with label siphon. Show all posts
Sunday, June 3, 2012
Sunday, May 27, 2012
Soda Siphon Experiments
With the approach of warmer weather, I've been spending a lot more time perched on our patio, drink in one hand, book in the other. That drink is usually a long one, something thirst-quenching and relatively low in alcohol - a caress rather than a punch. Most recently, I've been experimenting with my beloved soda siphon, using it to construct pre-made carbonated cocktails.
Once you've got a decent set of bar tools and glassware, a soda siphon is a logical step in specialized equipment. Sure, they cost a little bit, and the chargers aren't free either, although you can find them cheap in bulk online. Yet a splash of soda water adds life and lightness to many drinks, and opens up a whole world of easy homemade sodas when you want (or need) something non-alcoholic. You can buy acrid, overly sharp soda water in bottles that go flat within hours of opening, or you can bite the bullet and invest in the tools to make your own on demand. I think it's obvious which route I recommend.
Not included in the manufacturer's directions (which you should obviously read) is the possibility for adding more than just water to your siphon. It's best not to use anything very acidic or thick, since you don't want to corrode or gum up the inner workings, but that still leaves a lot of room to maneuver. For example, I poured in a somewhat boring bottle of sweet rhubarb wine, augmented with a splash of crisp Sauvignon Blanc and topped off with water. After charging and letting rest in the fridge (which helps hold the carbonation better for some reason) I had a light and refreshing sparkling wine spritzer enjoyed by all.
Below is an example of a general formula I've hashed out over time. The proportions make for a light and refreshingly bitter highball, best served in a tall glass with plentiful ice. You can serve as much or as little as desired, and substitute ingredients to your whim.
This particular recipe is a riff on the Americano, the father of the Negroni, with a couple of well-placed accents. The weirdo total volume is because a 1-liter soda siphon holds slightly less than that when you account for a small amount of necessary airspace.
200 ml Aperol (or Campari)
100 ml gin (London Dry, Old Tom, or Hendrick's are all welcome)
50 ml maraschino liqueur (Luxardo, duh)
600 ml cucumber water
Pour into a 1-liter soda siphon, charge, and let chill for at least 2 hours. Pour slowly over plentiful ice and garnish with cucumber slices.
If you're not using a siphon, use the following proportions per serving.
1 1/3 oz Aperol; 2/3 oz gin; 1/3 oz Luxardo; 2 oz soda water; 2 oz cucumber water
Again, this is a formula highly amenable to substitution. Try the following combinations in the same proportions as above.
Cynar - silver tequila - St. Germain - cantaloupe water
Punt e Mes - blended scotch - Cointreau - lemon water
I have a few tonic recipes around and may try a precharged version soon. It's getting close to G&T season. In the meantime, any of these do very nicely.
Once you've got a decent set of bar tools and glassware, a soda siphon is a logical step in specialized equipment. Sure, they cost a little bit, and the chargers aren't free either, although you can find them cheap in bulk online. Yet a splash of soda water adds life and lightness to many drinks, and opens up a whole world of easy homemade sodas when you want (or need) something non-alcoholic. You can buy acrid, overly sharp soda water in bottles that go flat within hours of opening, or you can bite the bullet and invest in the tools to make your own on demand. I think it's obvious which route I recommend.
Not included in the manufacturer's directions (which you should obviously read) is the possibility for adding more than just water to your siphon. It's best not to use anything very acidic or thick, since you don't want to corrode or gum up the inner workings, but that still leaves a lot of room to maneuver. For example, I poured in a somewhat boring bottle of sweet rhubarb wine, augmented with a splash of crisp Sauvignon Blanc and topped off with water. After charging and letting rest in the fridge (which helps hold the carbonation better for some reason) I had a light and refreshing sparkling wine spritzer enjoyed by all.
Below is an example of a general formula I've hashed out over time. The proportions make for a light and refreshingly bitter highball, best served in a tall glass with plentiful ice. You can serve as much or as little as desired, and substitute ingredients to your whim.
This particular recipe is a riff on the Americano, the father of the Negroni, with a couple of well-placed accents. The weirdo total volume is because a 1-liter soda siphon holds slightly less than that when you account for a small amount of necessary airspace.
200 ml Aperol (or Campari)
100 ml gin (London Dry, Old Tom, or Hendrick's are all welcome)
50 ml maraschino liqueur (Luxardo, duh)
600 ml cucumber water
Pour into a 1-liter soda siphon, charge, and let chill for at least 2 hours. Pour slowly over plentiful ice and garnish with cucumber slices.
If you're not using a siphon, use the following proportions per serving.
1 1/3 oz Aperol; 2/3 oz gin; 1/3 oz Luxardo; 2 oz soda water; 2 oz cucumber water
Again, this is a formula highly amenable to substitution. Try the following combinations in the same proportions as above.
Cynar - silver tequila - St. Germain - cantaloupe water
Punt e Mes - blended scotch - Cointreau - lemon water
I have a few tonic recipes around and may try a precharged version soon. It's getting close to G&T season. In the meantime, any of these do very nicely.
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