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Archive for the ‘Cocktail’ Category

I made this on a whim (a several-hours-of-grocery-shopping whim) and it was unbelievably good. I’ve made several other recipes out of this book and the ones I’ve picked have been good but this is best.

I’ll post the original recipe then my modification.

From The Punch Bowl by Dan Searing (published without permission)

Tradewinds Punch

From Jon Harris, The Gibson, Washington D. C.

24-36 servings

2 1/8 c. El Dorado 151 Rum

1 c. Gabriel Boudier Saffron Gin

2 Vanilla Beans, split

Grated Zest of Half a Grapefruit

3 Fresh, Ripe Guavas, thinly sliced

1 T. Chinese Five Spice Powder

1 Stalk Lemongrass, sliced

1 c. Fresh Lime Juice (~8 Limes)

2 1/4 c. Simple Syrup

4 1/4 c. Water

7 12-oz Bottles India Pale Ale

Steps:

Mix the first 7 ingredients, cover tightly, let stand over night.

Then strain, add lime juice, simple, and water, mix then add IPA, followed by Ice.

Garnish and serve.

I didn’t have saffron gin, so I used a soda syphon to pressure-infuse some Beefeater with saffron, grapefruit zest, some dried lemongrass, and the vanilla beans. I made the simple syrup fresh with the requisite spices involved with chinese five spice powder in their unpowdered form boiled in it. I then strained and combined the two with Lemon Hart 151, the lime juice, 2 cups of Goya Guava Nectar, and maybe a couple cups of water (I forget) and poured over a giant ice block (made by putting carton of OJ filled with water into the freezer) and added 7 bottles of Avery IPA.

Truly sensational.

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Scorpion from Steve Crane’s Luau, 1958

* 1oz lime juice
* 2oz orange juice
* 2oz gold Puerto Rican rum
* 2oz gin
* 1oz brandy
* 3/4oz simple syrup
* 1oz orgeat syrup
* 8oz crushed ice

Donate everything to a blender. Spin up like the devil for 3 seconds. Pour, unstrained, into a wisely sized bowl. Drink by yourself or with friends.

Stolen directly from Kaiser Penguin’s excellent blog. Guys, this is important.

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The Queen City

I was enjoying a first taste from my new bottle of Bruichladdich’s Port Charlotte 6 year old, super smokey single-malt and I noticed a hint of mint on the aftertaste. This being a hot, muggy summer evening I immediately began fantasizing about an ice-cold mint julep on the porch. While I would normally consider it a great sacrilege to use so expensive a whiskey to make a julep I couldn’t help but imagine what a serious kick of smoke would be like in a cool refreshing julep and before I knew it there was honey syrup in a glass and I was muddling some fresh mint leaves, hand delivered to me yesterday by my parents, who were down visiting for the afternoon. Now I have a wonderful cocktail beside me, and I’m moments away from taking it out to my back porch to enjoy the light mist still falling after this afternoon’s thunderstorm.

The Queen City
.5 fl. oz Honey Syrup (1:1 Honey:Water)
10-12 Mint Leaves
2 fl. oz. PC6
Crushed Ice

Add honey syrup and mint leaves to glass and muddle. Add scotch then fill with crushed ice. Stir and serve.

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The Nies

This afternoon I was thinking about a recent Kaiser Penguin post comparing recipes for the Martinez cocktail. He insisted on four things: Old Tom-style gin, Carpano Antica sweet vermouth, a twist garnish and lots of ice. The Old Tom is important to him because the juniper in the London Dry would be too bold for the other flavors and unbalance the drink. With this in mind, I opted not for an Old Tom, but for Square One Botanical Vodka, which I’d discussed at great length with my friend over at No Gluten Required who isn’t wild about juniper. This Square One Botanical Vodka is like gin without the juniper, it’s really interesting. I introduced this particular spirit to her on the night of my last birthday, for which she gave me a bottle of Rothman and Winters Orchard Apricot Liqueur. With these memories swirling through my head I decided to opt out the Maraschino Liqueur in the Martinez in favor of the Apricot Liqueur, the result was delicious. I garnished with the only citrus I had around, you don’t really need to use bergamot.

1.5 oz. Square One Botanical Vodka
1 oz. Carpano Antica Sweet Vermouth
2 t. Rothman and Winter Orchard Apricot Liqueur
2 dashes Angostura Bitters
Shake all ingredients with ice for a good long while. Strain into a cocktail glass and garnish with a twist of Bergamot.

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New Fangled

Once again, what follows is a recipe I’ve submitted to a community cookbook. I am having one right now, and I like it a lot.

10 mL Lemon Hart 151 proof demerera rum
1 Luxardo Marache Cherry
2 matches
2 dashes Fee Brothers Whiskey-Barrel Aged Bitters
4 drops Water, cold
60 mL Rye Whiskey
1 Orange

1. Pour rum into an Old Fashioned glass, swirl around coating all sides of the glass.
2. Drop the cherry in the center, and squish it once with a muddler.
3. With a match, ignite the contents of the glass, let burn until it goes out.
4. Pour out excess rum, leaving the cherry in the glass.
5. Add water and bitters and swirl around to mix.
6. Add rye.
7. Garnish with a flamed orange peel. To do this, use a paring knife to cut a medallion of orange peel (only the part that you would use for zest, as though you are peeling it). Carefully holding the medallion by its sides over the glass, light a match and hold it between the peel and the glass and squeeze the peel towards the glass releasing the oils through the flame onto the top of the cocktail. Then place the flamed peel into the glass.

Serves 1

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Cute Bloody Mary

What follows is a recipe I’ve submitted to a community cookbook for a big ol’ batch of my own special Bloody Mary’s.

Credit for the inclusion of Cel-Ray goes to my dear friend Matt L.

28 oz. Tomato Juice, low sodium
9 oz. Gin
4.5 oz. Lemon Juice, freshly squeezed
15 dashes Worcestershire Sauce
15 dashes Aromatic Bitters
15 dashes Hot Sauce (Tobasco, Cholula, Tapatio, etc.)
2 pinches Kosher Salt, or to taste
2 pinches Black Pepper, freshly ground, or to taste
2+ T. Old Bay
12 oz. (1 can) Dr. Brown’s Cel-Ray Soda
3 stalks Celery, halved the long way

1. Wet the outside rim of each of six 12 oz. glasses under a faucet.
2. Place glasses upside down on a saucer and spoon old bay onto rim.
3. In a pitcher, combine first eight ingredients and stir thoroughly.
4. Divide Bloody Mary mixture prepared in step 3 evenly among the six glasses (~7 oz.)
5. Top each glass with 2 oz. of soda and garnish with a halved celery stalk.

Serves 6

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