Here's something of a bonus - a bit shy of an actual drink, but a sufficiently impressive discovery to merit posting. Think of it as a sort of super-mixer; drink straight if you like, or just add booze for an awesome highball.
Another advantage is that this is completely scalable - make as much or as little as you like.
4 parts carbonated cucumber water
4 parts Q Tonic water
4 parts passionfruit juice
1 part lime juice
Combine and serve immediately, or bottle in a sealed container and store in the fridge.
Thursday, June 26, 2014
Mocktail Week #5: Raised Bed
Today was another hit-or-miss one - I'm starting to feel like I'm treading over the same ground here. Fortunately I found at least one good combination tonight!
1 1/2 oz lemon juice
1 1/4 oz strawberry-saffron syrup
8-10 mint leaves
Muddle the mint leaves in the syrup; add the lemon juice, shake, and strain over large ice cubes in a tumbler. Top with about 3 oz tonic water to taste (Q Tonic) and stir. Garnish with a mint sprig if you must.
Frankly, I'm glad that this week is just about done. It was a welcome break, but I'm starting to really want a drink, you know?
1 1/2 oz lemon juice
1 1/4 oz strawberry-saffron syrup
8-10 mint leaves
Muddle the mint leaves in the syrup; add the lemon juice, shake, and strain over large ice cubes in a tumbler. Top with about 3 oz tonic water to taste (Q Tonic) and stir. Garnish with a mint sprig if you must.
Frankly, I'm glad that this week is just about done. It was a welcome break, but I'm starting to really want a drink, you know?
Wednesday, June 25, 2014
Mocktail Week #4: Sam's Bitter
This one wound up being something like a take on Sanbitter (which is something like a non-alcoholic Campari & soda) with some intriguing added flavor notes. It was a nice variation from other more citric mocktails so far, veering instead into highly bitter territory but with enough sweetness to balance.
1 1/2 oz mixed berry syrup (leftover from Kader Punch - no shame in recycling)
1 1/2 oz chilled black tea (a fairly mild Darjeeling here)
1/2 oz red grapefruit juice
Stir over ice and top with about 1 1/2 oz each ginger beer (Regatta again) and soda water. Stir again, garnish with a grapefruit twist if you must.
It's too bad that I ended on this one, because it'd be a fantastic apertif. Might have to revisit this one tomorrow.
1 1/2 oz mixed berry syrup (leftover from Kader Punch - no shame in recycling)
1 1/2 oz chilled black tea (a fairly mild Darjeeling here)
1/2 oz red grapefruit juice
Stir over ice and top with about 1 1/2 oz each ginger beer (Regatta again) and soda water. Stir again, garnish with a grapefruit twist if you must.
It's too bad that I ended on this one, because it'd be a fantastic apertif. Might have to revisit this one tomorrow.
Mocktail Week #3: Pineapple Fauxito
After my early break yesterday, I figured I'd probably be able to turn out another success, but nothing much stood above the rest. Today was a much luckier day! I didn't do much experimentation at all, really (for one thing, I'm running out of citrus) but I did manage to turn out multiple winners. All of which is to say: you get two today.
Full disclosure, this one is fairly similar to a non-alcoholic beverage that was featured for years on my old restaurant's menu - similar mix of flavors, distinctly different construction.
1 1/2 oz pineapple-lime syrup
1/2 oz lime juice
8-10 mint leaves
3-4 dashes Bitter Truth celery bitters
Muddle the mint in the syrup, add the juice and bitters, then shake and strain over large ice cubes in a large tumbler. Top with about 1 oz ginger beer (deviating from my usual Reed's here - I found instead a much spicier version called Regatta) and about 3 oz carbonated cucumber water, then stir gently to combine and top with a sprig of mint or a lime wheel.
Overall a very tropical feel - somewhere between a Mojito and a Mai Tai with none of the booze. I'd go so far as to say that this exceeds the original (though to be fair, it could use a better name).
Full disclosure, this one is fairly similar to a non-alcoholic beverage that was featured for years on my old restaurant's menu - similar mix of flavors, distinctly different construction.
1 1/2 oz pineapple-lime syrup
1/2 oz lime juice
8-10 mint leaves
3-4 dashes Bitter Truth celery bitters
Muddle the mint in the syrup, add the juice and bitters, then shake and strain over large ice cubes in a large tumbler. Top with about 1 oz ginger beer (deviating from my usual Reed's here - I found instead a much spicier version called Regatta) and about 3 oz carbonated cucumber water, then stir gently to combine and top with a sprig of mint or a lime wheel.
Overall a very tropical feel - somewhere between a Mojito and a Mai Tai with none of the booze. I'd go so far as to say that this exceeds the original (though to be fair, it could use a better name).
Tuesday, June 24, 2014
Mocktail Week #2: Wondermelon
This is only my first attempt for the evening, but I tried it and went full stop - this is fantastic, it's getting posted. It's a little more complicated than some of my attempts from last night, but it works marvelously together - a little sweet, a little sour, a bit bitter, expressive of watermelon and summer, and very refreshing.
1 1/2 oz cryo-watermelon juice (a great way to use up all your leftover watermelon)
1 oz strawberry-saffron syrup (the saffron adds a certain deep, herbal quality that is entirely worth the expense, believe me)
1/2 oz lime juice
3 dashes rhubarb bitters
Shake well and strain over large cubes in a Collins-style glass. Top with about 2 oz each tonic (Q Tonic for me) and carbonated cucumber water (don't use regular soda, the cucumber really brings out the watermelon flavor).
I'm gonna go have another.
1 1/2 oz cryo-watermelon juice (a great way to use up all your leftover watermelon)
1 oz strawberry-saffron syrup (the saffron adds a certain deep, herbal quality that is entirely worth the expense, believe me)
1/2 oz lime juice
3 dashes rhubarb bitters
Shake well and strain over large cubes in a Collins-style glass. Top with about 2 oz each tonic (Q Tonic for me) and carbonated cucumber water (don't use regular soda, the cucumber really brings out the watermelon flavor).
I'm gonna go have another.
Monday, June 23, 2014
Mocktail Week #1: Clover Field
As it turns out, I can't drink old-fashioned cocktails forever - or, indeed, cocktails forever. I think yesterday's Briny Deep put me over the edge. My poor, overloaded liver needs a (brief) break, and so this week I'm beefing up my repertoire of non-alcoholic beverages and sharing the best of the evening here.
Even though in terms of ingredients this one doesn't share much with the Clover Club, but its pretty color and foamy cap reminded me so much of one that I wanted to capture that in the name. Oddly enough, it achieves this without any egg white at all; it turns out that cryo-cucumber juice retains an exceptional foaming power.
2 oz cryo-cucumber juice
1 oz rhubarb syrup (accented with lemon peel and peppercorn; raspberry syrup would work too)
3/4 oz fresh lemon juice
5 dashes celery bitters (Bitter Truth's version is the best I've found)
4-5 drops white balsamic vinegar
Shake and strain over large cubes in a Collins-style glass; top with 4-5 oz soda water, stir gently, and garnish with a small bunch of mint, slapped between your palms to express the oil.
That's a damn good way to start this mini-series!
Even though in terms of ingredients this one doesn't share much with the Clover Club, but its pretty color and foamy cap reminded me so much of one that I wanted to capture that in the name. Oddly enough, it achieves this without any egg white at all; it turns out that cryo-cucumber juice retains an exceptional foaming power.
2 oz cryo-cucumber juice
1 oz rhubarb syrup (accented with lemon peel and peppercorn; raspberry syrup would work too)
3/4 oz fresh lemon juice
5 dashes celery bitters (Bitter Truth's version is the best I've found)
4-5 drops white balsamic vinegar
Shake and strain over large cubes in a Collins-style glass; top with 4-5 oz soda water, stir gently, and garnish with a small bunch of mint, slapped between your palms to express the oil.
That's a damn good way to start this mini-series!
Sunday, June 22, 2014
Briny Deep
Okay, fine, I admit it - I wanted a Pitch Black, I was out of vermouth, and I subbed in another amaro instead. So what? It's tasty enough to merit its own name anyway.
1 1/4 oz Cutty Sark Prohibition Edition
1 oz Averna
1 oz Cynar
1/4 oz overproof dark rum (did you know that Gosling's makes a 151-proof version?)
Stir over a large ice cube in an old-fashioned glass; garnish with a small pinch of salt on top of the cube.
This makes for an impressively dark and sultry drink. Worth hunting down the amaros for, if you ask me.
1 1/4 oz Cutty Sark Prohibition Edition
1 oz Averna
1 oz Cynar
1/4 oz overproof dark rum (did you know that Gosling's makes a 151-proof version?)
Stir over a large ice cube in an old-fashioned glass; garnish with a small pinch of salt on top of the cube.
This makes for an impressively dark and sultry drink. Worth hunting down the amaros for, if you ask me.
Harder Than It Looks
My mixological rut continues unabated. Most of my experimentation recently has been more culinary in nature, but I've been re-reading Craft Cocktails at Home and picking up some ideas. I'll likely have a bit of general experimentation to post about soon.
In the meantime, there's been one spot of mixological success that deserves mention here. I've talked about the cryo-juicing method here before, and I recently applied it to a bag of leftover watermelon slices. The result is absolutely beautiful - slightly sweet, very subtle, and extremely refreshing even in small doses. It just so happened to find its way into a Negroni remix and it couldn't have been more welcome. The navy-strength gin here made up for the extra volume and retained the incisive flavor of the juniper.
1 oz navy-strength gin (Hayman's Royal Dock)
1 oz Aperol (Campari or Capelletti would work too)
1 oz Cocchi Americano
1 oz cryo-watermelon juice
Stir with a single large ice cube in an old-fashioned glass; garnish with a strip of grapefruit peel.
I named this after its very pretty pink color, combined with the fact that it retained a pretty fair punch from the gin. Handle with care.
In the meantime, there's been one spot of mixological success that deserves mention here. I've talked about the cryo-juicing method here before, and I recently applied it to a bag of leftover watermelon slices. The result is absolutely beautiful - slightly sweet, very subtle, and extremely refreshing even in small doses. It just so happened to find its way into a Negroni remix and it couldn't have been more welcome. The navy-strength gin here made up for the extra volume and retained the incisive flavor of the juniper.
1 oz navy-strength gin (Hayman's Royal Dock)
1 oz Aperol (Campari or Capelletti would work too)
1 oz Cocchi Americano
1 oz cryo-watermelon juice
Stir with a single large ice cube in an old-fashioned glass; garnish with a strip of grapefruit peel.
I named this after its very pretty pink color, combined with the fact that it retained a pretty fair punch from the gin. Handle with care.
Wednesday, June 4, 2014
Kader Punch
Well, I'm into another mixological rut, hence the lack of new posts. Early last week I checked my fridge and found that four different syrups had collected in their squeeze bottles, tucked away on a shelf in the door. Waste is despicable, especially after putting such hard work into each of them (okay, not really hard work) and so it became old-fashioned time, all the time. Not that I object; the old-fashioned is one of the easiest cocktails, and I find almost any variety to be a paragon of virtuous simplicity. But they don't make for interesting blogging. So, instead, today I bring you a rare adventure into non-alcoholic beverages.
One of my favorite things to assemble for a party is punch. Like old-fashioned cocktails, punch is amenable to endless variation, and has a huge advantage in that it can be prepared in advance and without alcohol. Once you arrive, it's just a matter of assembly and ladling, and guests can keep themselves happy the whole night through, including by spiking their cups (or not!) as they prefer. I've retained a couple of large Tanqueray 1.75L bottles with handles, which makes the whole shebang exceptionally portable.
My latest version wasn't assembled especially far in advance, but that's okay too. Some good friends of ours were having a party; I'd offered to bring a specialty beverage, but they forgot to confirm with me until about 6 hours prior to the event. What to do? Rummage around for some frozen berries and tea leaves, and tell them to grab whatever at the liquor store? Yep.
This is a little more involved than some of my other recipes, and it requires larger equipment, mainly a big pot with a lid. But it produces enough for a party: about 4.5 liters once assembled, which has proven to be just about right for a mixed group of 15-20. Bring along a couple 5-pound bags of ice to keep it cold, too.
2 pounds white sugar (the unbleached kind or a light raw sugar like Turbinado would be okay too, but will produce a muddier appearance)
1 pound frozen mixed berries (mine came from a couple half-used bags, and included a mix of strawberry, raspberry, blueberry, blackberry, and cranberry)
48 oz water (or 3 pints, for those inclined)
1/4 cup loose black tea leaves (I used a fairly mild, floral Darjeeling)
1/4 cup unpeeled, chopped ginger
Peel of 2 large or 3 medium lemons
8 oz lemon juice
1 oz honey
1 12-oz bottle ginger beer (I like Reed's)
1 1-L bottle soda water (or use your siphon)
In a non-reactive bowl, pour about 1/4 cup of the sugar (precision is unnecessary) over the lemon peels. Lightly muddle them until the sugar adheres to the peels and set aside. This is a trick gleaned from David Wondrich's Punch, known as "preparing the oleo-saccharum".
Bring 1 pint of the water to a simmer, then remove from the heat and add the tea leaves. Stir a few times and let steep for 6-7 minutes. Don't let this go too long or it will become bitter. Filter into the storage vessel of your choice (a clean 1.75L bottle is very convenient!) and set aside. Discard the used tea leaves.
Bring the remaining 2 pints of water to a simmer and add the sugar; stir until this dissolves. Add the mixed berries and ginger, and bring just back up to a simmer. While this heats, add about 2 oz of the lemon juice to the oleo-saccharum and stir to dissolve the sugar. Add the remaining lemon juice to the storage vessel. When the syrup returns to a simmer, kill the heat, add the lemon mixture, stir, and cover. Let this stand and infuse for anywhere from 2-4 hours as time permits.
Filter the syrup through a couple layers of cheesecloth or a fairly coarse strainer into the final storage vessel. If you wind up with extra syrup, keep it in a separate, airtight container to bring along for the ride. You can use this later like any other flavored syrup.
When ready to serve, break out your finest punch bowl (or relatively clean bucket; I won't judge) and pour in the contents of your transport vessel. Re-fill the vessel with cold water, and pour that into the bowl/bucket as well. Add ice, soda water, and about half the ginger beer. Stir to combine, taste, and adjust with the remaining syrup and ginger beer as desired. Remember that the flavor will become gradually diluted, so you want it on the strong side to begin with.
Serve with white wine on the side (something relatively subtle, like a vinho verde) for the assembly of spritzers (1 part wine, 1 part punch) and with whatever liquors are handy. Provide a shot glass for measurement, so that your guests don't accidentally overpour. This particular punch goes especially well with a mild gin or with brandy. Top off periodically with ice as needed.
Now that makes for a good time. I've got a couple more of these that I've developed, and which I'll be happy to share in future posts.
One of my favorite things to assemble for a party is punch. Like old-fashioned cocktails, punch is amenable to endless variation, and has a huge advantage in that it can be prepared in advance and without alcohol. Once you arrive, it's just a matter of assembly and ladling, and guests can keep themselves happy the whole night through, including by spiking their cups (or not!) as they prefer. I've retained a couple of large Tanqueray 1.75L bottles with handles, which makes the whole shebang exceptionally portable.
My latest version wasn't assembled especially far in advance, but that's okay too. Some good friends of ours were having a party; I'd offered to bring a specialty beverage, but they forgot to confirm with me until about 6 hours prior to the event. What to do? Rummage around for some frozen berries and tea leaves, and tell them to grab whatever at the liquor store? Yep.
This is a little more involved than some of my other recipes, and it requires larger equipment, mainly a big pot with a lid. But it produces enough for a party: about 4.5 liters once assembled, which has proven to be just about right for a mixed group of 15-20. Bring along a couple 5-pound bags of ice to keep it cold, too.
2 pounds white sugar (the unbleached kind or a light raw sugar like Turbinado would be okay too, but will produce a muddier appearance)
1 pound frozen mixed berries (mine came from a couple half-used bags, and included a mix of strawberry, raspberry, blueberry, blackberry, and cranberry)
48 oz water (or 3 pints, for those inclined)
1/4 cup loose black tea leaves (I used a fairly mild, floral Darjeeling)
1/4 cup unpeeled, chopped ginger
Peel of 2 large or 3 medium lemons
8 oz lemon juice
1 oz honey
1 12-oz bottle ginger beer (I like Reed's)
1 1-L bottle soda water (or use your siphon)
In a non-reactive bowl, pour about 1/4 cup of the sugar (precision is unnecessary) over the lemon peels. Lightly muddle them until the sugar adheres to the peels and set aside. This is a trick gleaned from David Wondrich's Punch, known as "preparing the oleo-saccharum".
Bring 1 pint of the water to a simmer, then remove from the heat and add the tea leaves. Stir a few times and let steep for 6-7 minutes. Don't let this go too long or it will become bitter. Filter into the storage vessel of your choice (a clean 1.75L bottle is very convenient!) and set aside. Discard the used tea leaves.
Bring the remaining 2 pints of water to a simmer and add the sugar; stir until this dissolves. Add the mixed berries and ginger, and bring just back up to a simmer. While this heats, add about 2 oz of the lemon juice to the oleo-saccharum and stir to dissolve the sugar. Add the remaining lemon juice to the storage vessel. When the syrup returns to a simmer, kill the heat, add the lemon mixture, stir, and cover. Let this stand and infuse for anywhere from 2-4 hours as time permits.
Filter the syrup through a couple layers of cheesecloth or a fairly coarse strainer into the final storage vessel. If you wind up with extra syrup, keep it in a separate, airtight container to bring along for the ride. You can use this later like any other flavored syrup.
When ready to serve, break out your finest punch bowl (or relatively clean bucket; I won't judge) and pour in the contents of your transport vessel. Re-fill the vessel with cold water, and pour that into the bowl/bucket as well. Add ice, soda water, and about half the ginger beer. Stir to combine, taste, and adjust with the remaining syrup and ginger beer as desired. Remember that the flavor will become gradually diluted, so you want it on the strong side to begin with.
Serve with white wine on the side (something relatively subtle, like a vinho verde) for the assembly of spritzers (1 part wine, 1 part punch) and with whatever liquors are handy. Provide a shot glass for measurement, so that your guests don't accidentally overpour. This particular punch goes especially well with a mild gin or with brandy. Top off periodically with ice as needed.
Now that makes for a good time. I've got a couple more of these that I've developed, and which I'll be happy to share in future posts.
Saturday, May 17, 2014
Different Drum Drinks
A good friend brought over a bottle of Different Drum, which he'd somehow snapped up in a truly insane rush to order the first 1,500 bottles. After a first tasting, he decided that he wanted to try it in a cocktail. I was happy to oblige!
This is funky stuff - rich, smooth, slightly sweet, redolent of roasted coffee. A lot like a quality coffee liqueur but without that cloying sugar component. I dig it, although I think it really shines when paired with another base. Like so:
Fine Grind:
1 1/4 oz Different Drum rum
1 oz armagnac brandy (I used Tariquet VS Bas-Armagnac; a mild bourbon would work too)
1/2 oz red vermouth (Primitivo Quiles again)
1/4 oz Licor 43 (you could scale this back or omit entirely depending on your taste)
1 dash Fee Brothers Black Walnut bitters
1 dash orange bitters (Regan's No. 6)
Stir and strain into a cocktail glass; garnish with a strip of orange peel.
This wound up being the winner in our small tasting group; it's a Manhattan-esque sipper (or more properly a Saratoga Cocktail) that highlights the flavor of the Drum without letting it dominate everything else. But I also wanted to try something less spirit-forward, resulting in this take on a Dark & Stormy:
Drumming in the Dark:
2 oz Different Drum rum
1/2 oz Mathilde Poire liqueur
1/2 lime juice
2-3 oz ginger beer (Reed's Extra Ginger is my favorite)
Shake the first three ingredients and strain over fresh ice; top with the ginger beer, stir, and garnish with a lime wheel.
Overall, I'm sold. Different Drum seems like a solid and interesting way to bring coffee flavor into cocktails without the added sweetness of coffee liqueurs. I'm not sure about the tagline ("A rum for the bourbon drinker") as it seems more like a rum for the espresso aficionado, but I like both those things so it works out.
Be warned, this clearly isn't a simple substitution for other rums, whiskeys, or what-have-you. This occupies a place in my mind next to quality spiced rums (Sailor Jerry's all the way) and overproof dark rums (like Lemon Hart 151): too potent to use as a base in a simple cocktail, but bringing very unique flavors for which it's tough to substitute. Also, Different Drum only seems to be available direct from the La Colombe distillery, so don't go seeking it out at your local liquor store.
This is funky stuff - rich, smooth, slightly sweet, redolent of roasted coffee. A lot like a quality coffee liqueur but without that cloying sugar component. I dig it, although I think it really shines when paired with another base. Like so:
Fine Grind:
1 1/4 oz Different Drum rum
1 oz armagnac brandy (I used Tariquet VS Bas-Armagnac; a mild bourbon would work too)
1/2 oz red vermouth (Primitivo Quiles again)
1/4 oz Licor 43 (you could scale this back or omit entirely depending on your taste)
1 dash Fee Brothers Black Walnut bitters
1 dash orange bitters (Regan's No. 6)
Stir and strain into a cocktail glass; garnish with a strip of orange peel.
This wound up being the winner in our small tasting group; it's a Manhattan-esque sipper (or more properly a Saratoga Cocktail) that highlights the flavor of the Drum without letting it dominate everything else. But I also wanted to try something less spirit-forward, resulting in this take on a Dark & Stormy:
Drumming in the Dark:
2 oz Different Drum rum
1/2 oz Mathilde Poire liqueur
1/2 lime juice
2-3 oz ginger beer (Reed's Extra Ginger is my favorite)
Shake the first three ingredients and strain over fresh ice; top with the ginger beer, stir, and garnish with a lime wheel.
Overall, I'm sold. Different Drum seems like a solid and interesting way to bring coffee flavor into cocktails without the added sweetness of coffee liqueurs. I'm not sure about the tagline ("A rum for the bourbon drinker") as it seems more like a rum for the espresso aficionado, but I like both those things so it works out.
Be warned, this clearly isn't a simple substitution for other rums, whiskeys, or what-have-you. This occupies a place in my mind next to quality spiced rums (Sailor Jerry's all the way) and overproof dark rums (like Lemon Hart 151): too potent to use as a base in a simple cocktail, but bringing very unique flavors for which it's tough to substitute. Also, Different Drum only seems to be available direct from the La Colombe distillery, so don't go seeking it out at your local liquor store.
Tuesday, May 6, 2014
Death in the Alps
On my recent amaro adventure, I also grabbed a bottle of Genepy des Alpes liqueur, thinking it belonged in the category. In my defense, I'd never tried it before, but it most certainly is not. I believe I was thinking of Aveze, which I've tried only on one drunken evening at the lovely Pouring Ribbons and can't find locally.
It's not bad, mind you - kind of a milder cousin to my beloved Chartreuse, but its only advantage is price point. Still, can't let it go to waste. I thought its sweetness would align nicely with bubbly, and the use of wormwood reminds me of absinthe, so I plugged it into a Death in the Afternoon, a drink which I shudder to recall. Let's just admit already that Hemingway was an excellent writer and superb drunkard, but a middling mixologist at best.
1 1/2 oz Dolin Genepy des Alpes
3 dashes Bitter Truth Celery Bitters
5 oz sparkling wine (Cava for me, which I always choose for mixing over champagne)
Pour the liqueur and bitters into a champagne flute and top with the bubbly. Per the original directions: "drink three to five of these slowly". Wake up the next morning with regrets.
It's not bad, mind you - kind of a milder cousin to my beloved Chartreuse, but its only advantage is price point. Still, can't let it go to waste. I thought its sweetness would align nicely with bubbly, and the use of wormwood reminds me of absinthe, so I plugged it into a Death in the Afternoon, a drink which I shudder to recall. Let's just admit already that Hemingway was an excellent writer and superb drunkard, but a middling mixologist at best.
1 1/2 oz Dolin Genepy des Alpes
3 dashes Bitter Truth Celery Bitters
5 oz sparkling wine (Cava for me, which I always choose for mixing over champagne)
Pour the liqueur and bitters into a champagne flute and top with the bubbly. Per the original directions: "drink three to five of these slowly". Wake up the next morning with regrets.
Thursday, May 1, 2014
Pitch Black
I've been keen to try other scotch-based renditions of the Negroni/Boulevardier since the wonderful success of the Real McCoy. Since I had a newly-purchased bottle of Averna at hand, this seemed like a natural substitution for Campari.
1 1/2 oz Cutty Sark Prohibition Edition
1 oz Averna
1 oz sweet vermouth (Primitivo Quiles this time)
1 dash orange bitters (Regan's No. 6)
1 dash Bitter Truth Jerry Thomas' Own Decanter (from my rapidly-dwindling supply)
Stir and strain over a large cube into an old-fashioned glass; add a pinch of salt on top of the cube and gently stir again.
Friday, April 25, 2014
Grandfather Cocktails
I somehow managed to delete this post! I'll reconstruct it as best I can...
I recently re-read Jason Wilson's Boozehound - a very entertaining exploration of unusual booze categories. One of my favorite chapters goes into detail about amaros, the Italian bitter liqueurs best exemplified in this country by Campari. I've included Cynar (wonderful, bizarre, artichoke-y goodness) in a few recipes, but haven't explored many other amaros on my own before. A few weeks ago, I decided to splurge and try a couple that I'd never worked with before.
I wound up with bottles of Averna and Zucca. These share a dark, intense, herbal quality but have very different takes. Averna is appropriately Sicilian, full of black liquorice, orange peel, and a hint of walnut. Zucca focuses on jammy red fruit, dark spices, and an interesting astringency (possibly from the inclusion of rhubarb).
Both of these are quite pleasant on their own over ice with a liberal splash of soda water; this makes for a simple, bittersweet apertif. I've also seen them used in recipes like the Black Manhattan, but thought they might really shine as supplements in a classic old-fashioned.
#1 (Papa Averna)
2 oz aged rum (Plantation 20th Anniversary, because that's how I roll)
1/2 oz Averna
1/4 oz orgeat (homemade)
2 dashes orange bitters (Regan's No. 6)
Stir over ice in a cocktail glass. Garnish with orange peel, if you want.
#2 (Papa Zucca)
2 oz bourbon (delicious Willett Pot Still Reserve)
1/2 oz Zucca
1/4 oz orgeat (I had a bunch left over from some as-yet-unposted Easter cocktails)
2 dashes aromatic bitters (Angostura)
Stir over ice in a cocktail glass. Garnish with a cocktail cherry, if you're feeling fancy.
These are both old-fashioned and bitter - hence the term "grandfather cocktails". Get it?!? (Sorry, I occasionally fall victim to compulsive punning.)
I recently re-read Jason Wilson's Boozehound - a very entertaining exploration of unusual booze categories. One of my favorite chapters goes into detail about amaros, the Italian bitter liqueurs best exemplified in this country by Campari. I've included Cynar (wonderful, bizarre, artichoke-y goodness) in a few recipes, but haven't explored many other amaros on my own before. A few weeks ago, I decided to splurge and try a couple that I'd never worked with before.
I wound up with bottles of Averna and Zucca. These share a dark, intense, herbal quality but have very different takes. Averna is appropriately Sicilian, full of black liquorice, orange peel, and a hint of walnut. Zucca focuses on jammy red fruit, dark spices, and an interesting astringency (possibly from the inclusion of rhubarb).
Both of these are quite pleasant on their own over ice with a liberal splash of soda water; this makes for a simple, bittersweet apertif. I've also seen them used in recipes like the Black Manhattan, but thought they might really shine as supplements in a classic old-fashioned.
#1 (Papa Averna)
2 oz aged rum (Plantation 20th Anniversary, because that's how I roll)
1/2 oz Averna
1/4 oz orgeat (homemade)
2 dashes orange bitters (Regan's No. 6)
Stir over ice in a cocktail glass. Garnish with orange peel, if you want.
#2 (Papa Zucca)
2 oz bourbon (delicious Willett Pot Still Reserve)
1/2 oz Zucca
1/4 oz orgeat (I had a bunch left over from some as-yet-unposted Easter cocktails)
2 dashes aromatic bitters (Angostura)
Stir over ice in a cocktail glass. Garnish with a cocktail cherry, if you're feeling fancy.
These are both old-fashioned and bitter - hence the term "grandfather cocktails". Get it?!? (Sorry, I occasionally fall victim to compulsive punning.)
Wednesday, April 16, 2014
Improbable Tonic
One of the things about making your own tonic syrup is that you really don't use much for each drink, and the potential uses are admittedly more limited than a straightforward flavored syrup. So what do you do with a whole ton of tonic syrup, with nary a drop of gin, aquavit, etc. in sight? You do insane things, that's what.
Before you go judging this recipe on the merits of its appearance, try one. This is bizarre, unexpected synergy in a glass.
2 oz medium-dry sherry (rainwater madiera might work too)
1 oz white rum (Plantation 3 Star; I wouldn't use anything too dry, i.e. Bacardi)
1/3 oz spiced tonic syrup (up to 1/2 oz depending on your batch)
Combine over ice and stir, then top with 1-2 oz soda water to taste.
I know, I know - that looks like a fucking train wreck. It was only through the miracle of multiple previous drinks that this combination even occurred to me, and then just as a sort of befuddled curiosity. I've never been more pleased to be proven wrong.
Before you go judging this recipe on the merits of its appearance, try one. This is bizarre, unexpected synergy in a glass.
2 oz medium-dry sherry (rainwater madiera might work too)
1 oz white rum (Plantation 3 Star; I wouldn't use anything too dry, i.e. Bacardi)
1/3 oz spiced tonic syrup (up to 1/2 oz depending on your batch)
Combine over ice and stir, then top with 1-2 oz soda water to taste.
I know, I know - that looks like a fucking train wreck. It was only through the miracle of multiple previous drinks that this combination even occurred to me, and then just as a sort of befuddled curiosity. I've never been more pleased to be proven wrong.
Spiced Tonic Syrup
Once even the first inkling of warm weather starts cropping up after such a long and vicious winter, my thoughts immediately turn to tonic. There are some bottled versions that I like (though nothing that comes in plastic will do) but assuming you possess a soda siphon, the real way to roll is making your own. This also allows for creative license to help deal with things like snow while you're trying to make tonic, by upping the warm, wintery spice profile.
The basic recipe here comes courtesy of Maggie Savarino's Seasonal Cocktail Companion, which is a great source for creative homemade booze-projects.
4 cups water
2 1/2 cups sugar
3 tablespoons cinchona bark
3 tablespoons citric acid
3 tablespoons dried citrus peel (homemade is easy; mine was an equal mix of lemon and orange)
1 tablespoon coriander
1 teaspoon juniper berries
1 teaspoon cracked grains of paradise (use 1/2 teaspoon of white pepper if you can't find these)
1 teaspoon crushed cinnamon
Bring the water to a boil, add the sugar, stir until dissolved, then reduce the heat to low. Add the remaining ingredients and simmer for 30 minutes. Let cool, double-strain, and keep refrigerated in an airtight container.
Applications are obvious - gin and vodka would be the most straightforward, but I encourage you to explore others. Pisco and aquavit are among my favorites. For any of the above, use about 1/2 oz of tonic syrup to 2 oz spirit, topped off with 3-4 oz of soda water to taste.
The basic recipe here comes courtesy of Maggie Savarino's Seasonal Cocktail Companion, which is a great source for creative homemade booze-projects.
4 cups water
2 1/2 cups sugar
3 tablespoons cinchona bark
3 tablespoons citric acid
3 tablespoons dried citrus peel (homemade is easy; mine was an equal mix of lemon and orange)
1 tablespoon coriander
1 teaspoon juniper berries
1 teaspoon cracked grains of paradise (use 1/2 teaspoon of white pepper if you can't find these)
1 teaspoon crushed cinnamon
Bring the water to a boil, add the sugar, stir until dissolved, then reduce the heat to low. Add the remaining ingredients and simmer for 30 minutes. Let cool, double-strain, and keep refrigerated in an airtight container.
Applications are obvious - gin and vodka would be the most straightforward, but I encourage you to explore others. Pisco and aquavit are among my favorites. For any of the above, use about 1/2 oz of tonic syrup to 2 oz spirit, topped off with 3-4 oz of soda water to taste.
Friday, April 11, 2014
Cool Cucumber
Here's a random, tasty, and simple highball. You're welcome.
2 oz pisco (Capel)
2 oz cryo-cucumber juice
1/2 oz cilontrastic syrup (yum)
1/2 oz lime juice (fresh, duh)
Shake with plentiful ice, then pour unstrained into a pint glass. Top with 3-4 oz soda water to taste. Top with a dash of your favorite bitters (I used a homemade spiced-apple bitters).
I love spring!
2 oz pisco (Capel)
2 oz cryo-cucumber juice
1/2 oz cilontrastic syrup (yum)
1/2 oz lime juice (fresh, duh)
Shake with plentiful ice, then pour unstrained into a pint glass. Top with 3-4 oz soda water to taste. Top with a dash of your favorite bitters (I used a homemade spiced-apple bitters).
I love spring!
Monday, April 7, 2014
Tasting #2
In the wake of my first, wildly successful cocktail tasting, I was incredibly pleased to have the chance at another. This wound up being a much rowdier time, with a surprising amount of yelling and karaoke. It was also a shitload of fun! A big thanks to Chris and Bridget for inviting me and hosting.
DRINK #1: AVIATION
2 oz gin
½ oz maraschino liqueur
¾ oz lemon juice
To build: Shake with ice and strain into a cocktail glass. Garnish with a cherry.
Other notes: The original recipe adds a dash of violet liqueur (crème de violette) for a pale, light blue color, hence the name. But this simpler version is just as tasty.
DRINK #2: SPRING MARTINEZ
2 oz gin
½ oz Dolin blanc vermouth
¼ oz maraschino liqueur
2 dashes Regan's No. 6 orange bitters
2 dashes Bitter Truth celery bitters
To build: Rinse a cocktail glass with absinthe and place in the freezer. Stir with ice and strain into the prepared cocktail glass. Garnish with a strip of lemon peel.
Other notes: The Martinez is an early version of the Martini. This version uses an unusual style of sweetened white vermouth; regular red vermouth works too.
DRINK #3: PISCOJITO
2 oz pisco
½ oz pineapple syrup
¾ oz lime juice
2 large sprigs mint
To build: Strip the mint leaves except for the top of one stalk. Press the leaves in the bottom of a glass with the syrup; add the pisco, lime juice and ice. Shake, strain over fresh ice, top with soda water, and insert the mint sprig as garnish.
Other notes: This Cuban classic would normally use white rum, but pisco makes an interesting substitution. If you get lazy and drink this out of the glass you mixed it in, nobody would blame you.
DRINK #4: PERFECT PISCO PUNCH
2 oz pisco
1 oz pineapple syrup
½ oz lemon juice
½ oz lime juice
½ egg white
2 dashes Bitter Truth celery bitters
3-4 pineapple cubes
To build: Muddle the pineapple in the pisco and syrup; add the remaining ingredients, shake very well and strain over fresh ice.
Other notes: Nobody quite knows the original recipe for this renowned San Francisco specialty; this is my own tricked-out version. It’s hard to separate an egg into equal halves, so you’ll just have to make two!
Holy crap did that last one ever take off. I wound up making at least a couple for everyone present, in addition to the tasting portions and a whole slew of off-the-cuff requests. Like I said: rowdy. In the words of one attendee: "You bring such joy to people with kids." I'll take the compliment, but by the time I left they were doing just fine on their own.
My only problem is that now, I've got a whole bunch of research to do into the legal side of making this a real, grown-up business. People seem to dig the concept, especially as I focus on the fact that it's really not that difficult, and that anybody can make a good cocktail. This seems to be not only a viable niche, but something that I really enjoy; there are such incredibly fun moments of engagement and learning that I can't help but look forward to the next event. But if I want to get paid for this, all the sudden I need to start thinking about contracts and liability and scheduling. So maybe I'll pull up the reigns for now, do some serious investigation, and keep hosting preview parties at home in preparation. Someday we'll get there.
DRINK #1: AVIATION
2 oz gin
½ oz maraschino liqueur
¾ oz lemon juice
To build: Shake with ice and strain into a cocktail glass. Garnish with a cherry.
Other notes: The original recipe adds a dash of violet liqueur (crème de violette) for a pale, light blue color, hence the name. But this simpler version is just as tasty.
DRINK #2: SPRING MARTINEZ
2 oz gin
½ oz Dolin blanc vermouth
¼ oz maraschino liqueur
2 dashes Regan's No. 6 orange bitters
2 dashes Bitter Truth celery bitters
To build: Rinse a cocktail glass with absinthe and place in the freezer. Stir with ice and strain into the prepared cocktail glass. Garnish with a strip of lemon peel.
Other notes: The Martinez is an early version of the Martini. This version uses an unusual style of sweetened white vermouth; regular red vermouth works too.
DRINK #3: PISCOJITO
2 oz pisco
½ oz pineapple syrup
¾ oz lime juice
2 large sprigs mint
To build: Strip the mint leaves except for the top of one stalk. Press the leaves in the bottom of a glass with the syrup; add the pisco, lime juice and ice. Shake, strain over fresh ice, top with soda water, and insert the mint sprig as garnish.
Other notes: This Cuban classic would normally use white rum, but pisco makes an interesting substitution. If you get lazy and drink this out of the glass you mixed it in, nobody would blame you.
DRINK #4: PERFECT PISCO PUNCH
2 oz pisco
1 oz pineapple syrup
½ oz lemon juice
½ oz lime juice
½ egg white
2 dashes Bitter Truth celery bitters
3-4 pineapple cubes
To build: Muddle the pineapple in the pisco and syrup; add the remaining ingredients, shake very well and strain over fresh ice.
Other notes: Nobody quite knows the original recipe for this renowned San Francisco specialty; this is my own tricked-out version. It’s hard to separate an egg into equal halves, so you’ll just have to make two!
Holy crap did that last one ever take off. I wound up making at least a couple for everyone present, in addition to the tasting portions and a whole slew of off-the-cuff requests. Like I said: rowdy. In the words of one attendee: "You bring such joy to people with kids." I'll take the compliment, but by the time I left they were doing just fine on their own.
My only problem is that now, I've got a whole bunch of research to do into the legal side of making this a real, grown-up business. People seem to dig the concept, especially as I focus on the fact that it's really not that difficult, and that anybody can make a good cocktail. This seems to be not only a viable niche, but something that I really enjoy; there are such incredibly fun moments of engagement and learning that I can't help but look forward to the next event. But if I want to get paid for this, all the sudden I need to start thinking about contracts and liability and scheduling. So maybe I'll pull up the reigns for now, do some serious investigation, and keep hosting preview parties at home in preparation. Someday we'll get there.
Sunday, March 30, 2014
Two Dutch Sours
I'll state right away for the record that neither of these are exactly originals (and in fact, they're pretty much the exact same drink) but I don't think that should stop you from trying them. Both are being included here precisely because they turned out very nicely.
The basic question of the hour: what happens if you use genever in drinks which typically call for dry gin?
The Flying Dutchman
1 1/2 oz genever (Bols Barrel Aged, my hands-down favorite)
1/2 oz Luxardo maraschino
1/2 oz lemon juice
The Dutch Lady
1 1/2 oz genever (same as above)
1/2 oz triple sec (another Luxardo product)
1/2 oz lemon juice
For both, shake and strain into a coupe; garnish with a strip of lemon peel.
It's pretty impressive how well these work despite the Bols being a completely different spirit than a London Dry gin. I should admit that "Flying Dutchman" isn't even my name for the first of these; there's a local bar that serves the same beverage, done up with creme de violette for color in classic Aviation style. Frankly, I see very little need to keep such a specialized liqueur in my home bar, and make my Aviations without.
The basic question of the hour: what happens if you use genever in drinks which typically call for dry gin?
The Flying Dutchman
1 1/2 oz genever (Bols Barrel Aged, my hands-down favorite)
1/2 oz Luxardo maraschino
1/2 oz lemon juice
The Dutch Lady
1 1/2 oz genever (same as above)
1/2 oz triple sec (another Luxardo product)
1/2 oz lemon juice
For both, shake and strain into a coupe; garnish with a strip of lemon peel.
It's pretty impressive how well these work despite the Bols being a completely different spirit than a London Dry gin. I should admit that "Flying Dutchman" isn't even my name for the first of these; there's a local bar that serves the same beverage, done up with creme de violette for color in classic Aviation style. Frankly, I see very little need to keep such a specialized liqueur in my home bar, and make my Aviations without.
Friday, March 28, 2014
Cilontrastic Syrup
I don't normally post recipes without booze in them, but here's a rare and deserved specimen. Friends, I present to you: tequila's best friend ever.
8 oz agave nectar
4 oz water
1 teaspoon whole coriander seeds
1/2 cup chopped cilantro
Zest of 2 limes
Heat the agave, water, and coriander in a small saucepan over low heat until the syrup comes to a gentle simmer. Add the cilantro and lime zest, remove from heat, cover, and let sit on the stove to infuse for an hour. Pour through a fine sieve and keep refrigerated in a sealed container. Optionally, add 1/2 oz of 100-proof (or higher) vodka for longer storage - though note that this technically makes it non-alcoholic.
My favorite usage thus far:
2 oz blanco tequila
1/2 oz Cilontrastic Syrup
1/2 oz lime juice
Shake and strain into an old-fashioned glass over crushed ice.
This works equally well with other robust white spirits, like white rum or pisco.
Tuesday, March 25, 2014
Cedared Martinez
It's time once again for the Weird Gin Cocktail Hour! Seems like there's not a month where I find some new, unusual gin that just begs to be taken home. This time, it's Vikre Distillery's Boreal Cedar Gin, which I almost feel bad for mentioning; it's brand-new, hyper-local, and near as I can tell not yet distributed outside my home state. It's an interesting spirit, very subtly colored and flavored with cedar wood, which is probably a first. The cedar is most definitely prominent, sharing space with some classic botanicals as a somewhat piney presence before ballooning out into campfire smoke with a mild forest-berry backdrop. It's a little bit hot at the end (campfire in more ways than one) but despite all that cedar manages to be more restrained than other evergreen-infused gins like St. George Terrior or Rogue Spruce Gin.
That unique smoky presence makes this a dead-on match for Cynar. After some experimentation, here's a Martinez rendition designed to make use of this potent combination.
2 oz Boreal Cedar Gin
1/4 oz Licor 43
1/4 oz Cynar
1/4 oz red vermouth (plain old Martini & Rossi, this time)
1 dash Regan's No. 6 Orange Bitters
Stir and strain into a cocktail glass. Garnish with a thin strip of orange peel, or nothing at all.
If you're adventurous, you can swap out some or all of the red vermouth for additional Cynar (in which case you might want to drop the bitters) but I like this more balanced approach. From experience I can also tell you that Luxardo, Benedictine, and even Rothman & Winter's Apricot liqueur all make interesting substitutions for the Licor 43.
That unique smoky presence makes this a dead-on match for Cynar. After some experimentation, here's a Martinez rendition designed to make use of this potent combination.
2 oz Boreal Cedar Gin
1/4 oz Licor 43
1/4 oz Cynar
1/4 oz red vermouth (plain old Martini & Rossi, this time)
1 dash Regan's No. 6 Orange Bitters
Stir and strain into a cocktail glass. Garnish with a thin strip of orange peel, or nothing at all.
If you're adventurous, you can swap out some or all of the red vermouth for additional Cynar (in which case you might want to drop the bitters) but I like this more balanced approach. From experience I can also tell you that Luxardo, Benedictine, and even Rothman & Winter's Apricot liqueur all make interesting substitutions for the Licor 43.
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