20170314

DECADENT DUTCH COCKTAIL FLOAT


Quaker City Malting (@QCMalt) recently sent me some samples of their QC Malt Lemon Shrub and Old Dutch to try out in new cocktail recipes.

I'm not historically fond of malt beverages. My first exposure was back in my youth with Colt 45, then came Zima and it's ilk. None of those ever graced my lips again. Later I tried Mike's Hard Lemonade, expecting a refreshing lightly alcoholic refreshment, I didn't get past the first not-refreshing sip. My experiences had led me to be wary of anything alcoholic labeled "malt". Imagine my surprise when I popped the tops on both these beverages and drank every last drop.

I shouldn't have been surprised at my enjoyment of both these products. They are the brainchild of Steven Grasse (@StevenGrasse), father of some of my favorite bar staples including Hendrick's Gin, Sailor Jerry Rum and the beyond excellent Sweet Lips Cherry Bounce from Tamworth Distilling, to mention a few. If Steven puts his name on it, it's just plain quality.

The Lemon Shrub was automatically in my wheelhouse as I love shrubs, aka drinking vinegars. These are vinegars infused with fruit juice, herbs or spices and they make lovely mixers and syrups for cocktails. I had high hopes and I was not disappointed. Where the Mike's Hard Lemonade missed, the QC Malt Lemon Shrub hit my not-so-sweet spot. It was lightly tart, brightly lemony and judicious in its sweetness; perfect light alcoholic refreshment for a hot  day or night. I had a very hard time saving some for a cocktail recipe, but I did manage to came up with a delicious Blackberry Lemon Shrub Cooler.

With the Old Dutch I wasn't too sure what to expect, there's no mention of root beer at all, but - hello! - I immediately wanted to make a boozy float (see below). If you're looking for a root beer style flavored beer, the Old Dutch is exactly where you want to go. I not only finished the whole can, I loved it. I've tried Not Your Father's Root Beer and couldn't finish it as it was way too sweet. However, though it's not really root beer flavored but a birch sap flavored drink, the Old Dutch brought home the root beer for me. It's less in-your-face than typical "root beer" beers and the lower sweetness is perfectly balanced so the flavors could shine. What a nice surprise!

Of course, you had to know the ice cream was coming.


The
DECADENT DUTCH
COCKTAIL FLOAT

INGREDIENTS & DIRECTIONS
Take one tall, chilled mug or glass.
Add 2 Scoops vanilla ice cream.
Pour in Old Dutch.
Top with whipped cream.
Drizzle with caramel syrup.
Sprinkle on crushed cashews.
Plop on one Bordeaux cherry.
Add ice cream spoon and straws.
Get decadent.

I must remember to send Steven Grasse hugs and kisses.


PLEASE DRINK RESPONSIBLY

20170310

BLACKBERRY LEMON SHRUB COOLER COCKTAIL RECIPE


Having a newly created bottle of homemade Blackberry Simple Syrup from my Blackberry Daiquiri of yesterday, I decided I'd better get at least one more cocktail out of the delicious syrup before I poured it all on pancakes or ice cream in the next few days. Since Q.C. Malting Company had sent me samples of their Lemon Shrub Malt Liquor, I thought the combo sounded like the beginning of a nice afternoon cocktail cooler and got to it.

Good thing I made that syrup too because I was in danger of finishing every one of those Lemon Shrubs before I ever got around to making a cocktail. Yup they're that good, and perfect for 90° March Tucson temperatures, so the danger was real.


BLACKBERRY LEMON
SHRUB COOLER

INGREDIENTS
1-1/2 Oz Fresh Blackberry Simple Syrup
1 Ice Cold Can Q.C. Malt Lemon Shrub Malt Beverage
3 Mint Leaves
Crushed Ice

Garnish: Lemon Wedge, Sprig of Mint

Glass: Large Mug or Tumbler

DIRECTIONS
Chill mug in freezer.
Crush ice.
Fill the chilled mug with the crushed ice, gently rub the mint leaves between your fingers and drop on top of the ice.
Pour the Blackberry Simple Syrup over the ice, top off with the Lemon Shrub, garnish and serve.

PLEASE DRINK RESPONSIBLY

20170309

BLACKBERRY DAIQUIRI COCKTAIL RECIPE


I got some out of season blackberries on sale yesterday which leaned pretty far to the tart side for munching on. Being on sale, and out of season, I suppose that was to be expected, but that didn't mean I couldn't make a great cocktail with them. It was just a matter of helping Mother Nature along a bit.

To turn my slightly sour blackberries into a great cocktail ingredient I simply turned them into a delicious simple syrup. Problem solved, cocktails served.


The
BLACKBERRY DAIQUIRI

INGREDIENTS
2 Oz Light Rum
1 Oz Fresh Lime Juice
1/2 Oz Blackberry Simple Syrup
Pinch of Sea Salt*
(Recipe Below)
1 Cup Ice

Garnish: Sugared Blackberries (Recipe below.)

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Coupe

DIRECTIONS
Chill glass in freezer.
Make the Blackberry Simple Syrup from the recipe below and set aside to cool.
Shake the ingredients with a cup of ice until chilled, strain into the cold coupe, garnish with the sugared blackberries and serve.

* Why the sea salt? To balance out the tartness of the lime juice and the particularly tart blackberries that I had without adding additional syrup.

BLACKBERRY SIMPLE SYRUP

Ingredients
2 Cups Sugar
1 Cup Water
1-1/2 Cups Fresh Blackberries
1/4 Tsp. Lemon Zest
1/8 Tsp Lime Zest

Directions
Add the ingredients to a medium saucepan, bring to a boil over medium heat then simmer until the sugar has dissolved and berries are soft, about 20 to 30 minutes.
Remove pan from heat and let it cool completely.
Strain into a bottle squeezing out any excess juice from the blackberries.
Makes 10 – 12 oz.

Save some for ice cream and waffles!

SUGARED BLACKBERRIES

Ingredients
1 Egg White
1 Tsp. Water
1 Pint Berries
1 Cup Sugar

Directions
Whip the egg white and water until slightly frothy. 
Dip the berries in the egg white then drop the berries one by one into the sugar and toss until coated.
Lay the berries out to dry on parchment paper until they're no longer sticky.

National Blackberry Day is September 12th and National Daiquiri Day is July 19th.

PLEASE DRINK RESPONSIBLY

20170307

TEQUILA TUESDAY MARTINI, A Tangerine Tequila Cocktail

http://themartinidiva.com
 
Making Tuesdays just a little better one shot of tequila at a time.
 
The
TEQUILA TUESDAY
MARTINI
 
INGREDIENTS
1-1/2 Oz Tequila
1 Oz Triple Sec
1 Oz Fresh Lime Juice
1 Oz Fresh Tangerine Juice
1/4 Oz Agave Syrup
1/4 Oz Grenadine
 
Garnish: Maraschino Cherry
 
Tools: Cocktail Shaker, Hawthorn Strainer
 
DIRECTIONS
Chill your glass in the freezer.
Fill cocktail Shaker with ice then add the tequila, Triple Sec, lime and tangerine juices and agave syrup, shake until chilled, strain into the glass.
Gently pour the Grenadine down the side of the glass so it settles on the bottom Garnish and serve.
 
Purchase the Tequila Tuesday Martini Recipe Card Here 
 
Oh, tequila, savage water of sorcery, what confusion & mischief your sly, rebellious drops do generate ~ Tom Robbins 
 
Happy Tequila Tuesday!
 
PLEASE DRINK RESPONSIBLY
 

20170305

DEATH IN THE AFTERNOON Cocktail, Hemingway's Champagne


Since it's National Absinthe Day a good cocktail to talk about would be what Ernest Hemingway himself called Hemingway's Champagne, otherwise known as Death In The Afternoon, named after Hemingway's book of the same name. It's a potent drink supposedly enjoyed by Hemingway after his stay on the Left Bank of Paris where he was introduced to Absinthe.

Hemingway later contributed the recipe to a 1935 celebrity cocktail book called So Red the Nose, or Breath in the Afternoon by Sterling North and Carl Kroch. In it Hemingway states the drink originated "by the author and three officers of the H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale." Or so the tale goes.

Since Hemingway was known to be very inventive when it came to cocktails, (he also has his own Daiquiri namesake) I'd take the whole story with a grain of salt. Created in the days when absinthe still possessed it's infamous Green Fairy punch, I think they all might have had three to five of the powerful drink before putting pen to paper.

Ernest Hemingway's
DEATH IN THE AFTERNOON
Cocktail

INGREDIENTS
Absinthe
Champagne

Glass: Champagne Flute

HEMINGWAY'S ORIGINAL INSTRUCTIONS
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness.Drink three to five of these slowly."

I suggest just one.

PLEASE DRINK RESPONSIBLY

20170304

The CHICAGO COCKTAIL


The Chicago Cocktail is a drink mentioned in several cocktail books around the early 1900's. Obviously named after the city of Chicago, there's no evidence of its actual origin in any information I could find  but the 1931 Dining in Chicago guide by John Drury states it was being served at the American Bar in Nice and the Embassy Club in London.

My recipe is adapted from the 1930 Savoy Cocktail Book.


The
CHICAGO
COCKTAIL

INGREDIENTS
2 Oz. Brandy
1/4 Tsp. Cointreau
Dash Angostura Bitters
Champagne Float

Rim: Sugar

Garnish: Slice of Lemon

Tools: Mixing Glass, Barspoon, Hawthorn Strainer

Glass: Champagne Flute

DIRECTIONS
Rim the glass with lemon, dip into the sugar then chill glass in the freezer.
In a mixing glass stir the brandy, triple sec and bitters with ice until chilled, strain into the chilled glass, top off with a splash of Champagne then garnish with the lemon slice.

PLEASE DRINK RESPONSIBLY

20170221

A Clockwork Orange Bourbon Crusta Movie Cocktail


(Cocktails inspired by the movies, Oscar nominees and winners.)

A CLOCKWORK ORANGE, 1972
Malcolm McDowell, Patrick Magee
Nominated (1972) for: Best Picture, Best Director (Stanley Kubrik), Best Writing, Screenplay (Stanley Kubrik), and Best Film Editing (Bill Butler).

Just before the Oscars every year I try to come up with a new movie themed drink. I rarely relate them to the current Oscar contenders, preferring to stick with movie classics, mostly because the puns have better possibilities and I am a huge old movie cinemaphile.

This year my punny play is on the cult SciFi movie classic A Clockwork Orange. Despite most people thinking the story was written by Stanley Kubrik, the movie is based on the 1962 futuristic, morality novel by Anthony Burgess. Like the book, Kubrick's vision is a dark, disturbing story of aimless youth gone terribly wrong in a weary socialist state, but it is a cinematically beautiful one that I admire for the visuals while cringing at the violence. I have to be in just the right head space to watch this film but the title is just too good not to booze pun.

This cocktail movie pun is a loosely based adaptation of a Bourbon Crusta which is a bourbon version of a Brandy Crusta, a mid 1899's cocktail invented in New Orleans by a gentleman named Joseph Santini. The only relationship to the movie is the addition of the blood orange and the possibility of ending up talking like Alex if you have too many.

"Well, well, well! Well if it isn't fat stinking billy goat Billy Boy in poison! How art thou, thou globby bottle of cheap stinking chip oil? Come and get one in the yarbles, if ya have any yarble, ya eunuch jelly thou!"
Alex DeLarge, A Clockwork Orange


The
CLOCKWORK ORANGE
CRUSTA

INGREDIENTS
2 Oz. Four Roses Bourbon
1 Tsp. Cointreau
1 Tsp. Luxardo Maraschino Liqueur
1 Tbsp. Fresh Blood Orange Juice
1 Tsp. Blood Orange Honey Creme Syrup*
1 Dash Orange Bitters 
Ice
Large Ice Cubes

Tools: Large Ice Cube Molds, Cocktail Shaker, Strainer

Glass: Old Fashioned

Garnish: Sugar Rim, Blood Orange Curl, Sugar Dipped Blood Orange Suprême (Segment)

DIRECTIONS
* Prepare the Blood Orange Honey Creme Syrup by mixing 1 teaspoon of Honey Ridge Farms Blood Orange Honey Creme with 1 teaspoon of hot water.
Pare the full peel off the blood orange, set aside then squeeze the juice from the fruit.
Prep glass by moistening the rim with juice and dipping it in sugar.
Add the large ice cubes to your glass, fit the peel around the inside of the glass, lifting it slightly outside the glass.
Combine the ingredients in a shaker with ice, shake, strain into the ice filled glass, garnish and serve.

“The attempt to impose upon man, a creature of growth and capable of sweetness, to ooze juicily at the last round the bearded lips of God, to attempt to impose, I say, laws and conditions appropriate to a mechanical creation, against this I raise my sword-pen.”
A Clockwork Orange, Anthony Burgess, (Part 1, Chapter 2)

  

PLEASE DRINK RESPONSIBLY

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