CARAMEL INFUSED LIQUORS & COCKTAILS

  After I saw a tweet from McCrea's Candies for their Single Malt Scotch Caramels, retweeted and commented on it, they generously sent me a lovely assortment of the various flavors of their handcrafted caramels so I could apply some happy hour magic and turn them into cocktails.   The say on their website "No Chemicals, No Corn Syrup, No Compromise" and that's evident the moment you pop one in your mouth. They are creamy, melt-in-your mouth morsels of true, really natural, caramel excellence. It was a real challenge for me to keep from eating them all up before they ended up in any booze.   As for infusing my cocktails with them, I realized the easiest way to do this was to turn them into liquid form. The only way to do that, without altering their culinary quality, was to infuse them directly into the spirits themselves. As it turned out, I couldn't have made a better decision. These particular caramels dissolved perfectly in the liquors, had very little sediment to filter out because they were all natural, and they imparted the most amazing creaminess to each of the spirits I used. I've used caramels before in infusions, but never to this high degree of finished product.  I ended up with really nice quality caramel liquors with each of the spirits I chose to pair them up with.  

 

McCrea's Caramels INFUSED SPIRITS ASSORTMENT Tapped Maple in Bourbon Mad Vanilla in Vodka Ginger Fusion in Dark Rum Basil Cayenne in Tequila Cafe Noir in Courvoisier Single Malt Scotch in Drambuie   Since I'm a big bourbon drinker I thought my favorite would be the Tapped Maple and bourbon, and it was really good, especially on ice cream, but I was very happily surprised by the Cafe Noir in the Courvoisier and the Basil Cayenne in the tequila. I also loved the Ginger Infusion in the dark rum, and I'm not a huge ginger fan. The Mad Vanilla in vodka was the best caramel vodka I've ever tried, it beat the large brand versions in real caramel flavor by a mile.   All of the infusions were perfect served straight, chilled and at room temperature, as a dessert drink but I did apply some as ingredients in cocktails and you'll find those recipes below.   As for the candies right out of the wrapper, as I said before, they are so good I almost gobbled them all up. They are not overly sweet, the balance of the ingredients hits nearly every taste sensation, the flavors did not overpower that lovely caramelized sugar taste and they really do melt in your mouth. The salted caramels were a big personal favorite.   The only negative comment I can make is I didn't care for the actual granules of coffee in the Cafe Noir caramel. You don't notice the coffee until the very end of the candy, after the sweet, creamy texture has almost completely dissolved, but that granular feel of the tiny bits of bitter coffee right at the end was not to my personal liking, but I LOVED the coffee flavor of the caramel. If you're fond of chocolate covered espresso beans, you might like the burst of almost pure coffee bean as a counterpoint to the decadent sweet, much like enjoying an espresso with dessert. It's a matter of taste and differences in palates.  Of course, this was not an issue when I did the infusion because I filtered the Cafe Noir Courvoisier and the bits of coffee bean were not present in the final liquor!   Other combinations to try? Rosemary Truffle Sea Salt with gin, Deep Chocolate and Tapped Maple in vodka, rum or bourbon and the Ginger Infusion in sake. There's a lot of infusion possibilities with the flavor line from McCrea's, not to mention the kinds of ice creams you can melt these over and brownies and cookies you can enhance with a few McCrea's caramels.   As for those infusions I tested out, here is the recipe for full 750 milliliters bottles of liquor. I didn't have enough caramels of each flavor to do a full sized bottle, so I used one caramel per ounce of spirit. (Not complaining a bit, the folks at McCrea's were more than bountiful in their gift!)   Homemade CARAMEL CANDY SPIRITS
INGREDIENTS: 25 McCrea's Caramels 1 - 750 Ml. Bottle of Booze TOOLS: Quart size infusing jars, medium metal strainer, cheesecloth, coffee filters, spouted 4 cup capacity measuring cup, funnel. You can also get some nice capped bottles for the final liqueur or you can just pour back into your liquor bottle.   DIRECTIONS:

• Make sure your infusing jars (and storage jars if you're using them) are cleaned and sterilized.
• Unwrap the caramels and add them to your infusing jar then simply pour your chosen spirit on top.
• Let the caramels dissolve, shaking the bottles as often as possible to speed the process and keep the candy from sticking together. The infusion will take a day or two at most. It will be hard to tell if your caramels are completely dissolved because as they dissolve the liquor becomes creamy and it's hard to see, but two days is enough, especially if you're shaking the bottles often.
• The final step is to strain your liqueur into your spouted measuring cup, first through cheesecloth, then, little by little, through coffee filters.
• Pour through the funnel into your storage bottle and store in the refrigerator.
• The final product should last up to 6 months, but trust me, you won't have it around that long.

CARAMEL COCKTAILS   I used the Mad Vanilla Caramel Vodka in my Salted Caramel Macchiato by replacing this caramel infused vodka for Pinnacle's Salted Caramel Vodka. The Cafe Noir Caramel Courvoisier is marvelous in a cup of fresh coffee.   CARAMEL GINGER APPLE MARTINI
INGREDIENTS: 1-1/2 Oz. Ginger Fusion Caramel Rum 1 Oz. Apple Pucker 1 Oz. Apple Cider Caramel Sauce Ice   DIRECTIONS: Drizzle some caramel sauce into the bowl of your cocktail glass then immediately place in the freezer to freeze the drizzle in place.  Shake all the other ingredients over ice in a cocktail shaker, pour into your chilled glass and enjoy.   BASIL CHOCOLATE CARAMEL MARGARITA   INGREDIENTS: 1-1/2 Oz. Basil Caramel Tequila 1 Oz. Dark Creme de Cacao 2 Tbsp. Half & Half  1 Tbsp. Orange Liqueur Cocoa & Sugar Chocolate Ice   DIRECTIONS: Dip your glass rim in some chocolate syrup then into the cocoa sugar then chill glass in freezer. Add the Basil Caramel Infused Tequila, Dark creme de cacao, orange liqueur and half & half to a cocktail shaker filled with ice. Shake until icy cold then pour into your rimmed glasses. Garnish with the basil sprig and an orange slice and enjoy.   LAST WORD: If you want to make great cocktails use great ingredients. McCrea's made these caramel candy infusions great. Frankly, I  had very little to do and I loved that.
PLEASE DRINK RESPONSIBLY

The AVIATION COCKTAIL Recipe and History

The Aviation Cocktail, basically a violet infused gin sour, was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the 1900's. Published in Ensslin's 1916 "Recipes for Mixed Drinks" his recipe called for 1-1/2 ounces of El Bart gin, 3/4 of an ounce of lemon juice, 2 dashes of Maraschino liqueur and 2 dashes Crème de Violette (a violet liqueur which gives the cocktail its singular pale blue-violet color).

Harry Craddock's 1930 "Savoy Cocktail Book" lists the recipe as two-thirds dry gin, one-third lemon juice, and two dashes of Maraschino liqueur, leaving out the Creme de Violette completely. This is the cocktail you will likely receive in most bars because, until Rothman and Winter came out with their version in 2007, Crème de Violette was no longer in existence. In my opinion, Craddock's recipe is not an Aviation as it is lacking both the floral notes of the violet flavor and that distinctive periwinkle color. It's understandable that most bars won't stock Crème de Violette as it is not used in that many cocktails but if they don't stock it then an Aviation should not be on their drinks menu.

Crème Yvette is sometimes substituted in versions that call for Crème de Violette but it's not a true violet liqueur as it uses a combination of berries and orange peel with the violet. As a result, I find this liqueur too fruity, too heavy and the violet notes too faint for the original intentions of the Aviation. 

If you want to stick as close as possible to the original Aviation, then buy yourself a bottle of Rothman and Winters Crème de Violette, Luxardo Maraschino Liqueur and some good dry gin like Aviation (which, BTW, was named after the Aviation cocktail). I find the cardamom & lavender in the Aviation are a nice complement to the Crème de Violette's florals*.

The

AVIATION Cocktail

INGREDIENTS:
2 Oz. Aviation Gin (come on, you have to, it's called Aviation!)
1/4 Oz. Maraschino Liqueur (Luxardo Recommended)
1/2 Oz. Fresh Lemon Juice
1/4 Oz. Crème de Violette

TOOLS: Coupe glass, Cocktail shaker, Hawthorn Strainer

GARNISHES: Lemon Twist, Homemade (or Luxardo) Maraschino Cherry

DIRECTIONS:
Chill your glass in the freezer.
Add the ingredients to an ice filled cocktail shaker and shake until well chilled.
Strain into your chilled glass. Garnish with a lemon twist and a Maraschino cherry.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

* Like Raymond Reddington (James Spader in NBC's The Blacklist) says in The Freelancer episode, "It's from the '20s, tastes like spring, doesn't it?"

VARIATIONS:
BLUE MOON - Leave out the Maraschino liqueur.
MOONLIGHT - Replace the Maraschino liqueur with Cointreau. CASINO - Leaves out the Crème de Violette, adds a dash of Orange Bitters.
National Aviation Day is on August 19th.
Updated 8-2022PLEASE DRINK RESPONSIBLY

HISTORY of and RECIPE for LIMONCELLO aka LEMONCELLO

There are many stories that pop up about the beginnings of Limoncello and it's hard to authenticate fact from fiction.

One story says that in the late 19th century, Vincenza Canale, and innkeeper on the Isle of Capri was serving her homemade lemon liqueur to guests as a "digestivo" - an after dinner digestive aid. Word spread, requests were made for bottles and the family began to bottle the "limoncello". Today the descendants of Signora Canale run one of the leading Limoncello companies, Limoncello di Capri.

The second most prevalent story is centered around Maria Antonia Farace who made a sweet lemon extract from lemons in her garden. Extracts are alcohol based and supposedly her nephew took this one step further and introduced limoncello to the world shortly after the first World War.

Other stories tell of fishermen of antiquity in Amalfi who braced themselves against the cold winds of the sea with a shot of lemon liqueur and still another tale is that of Monks bringing lemoncello to "fruition" - pardon my bad pun. (Monks always seem to pop up when it comes to liquor and history, have you noticed??? It often makes me think they weren't spending as much time on contemplation of God as they would have us believe. . . .)

One fact stands out amongst all the speculation - Massimo Canale, grandson of Vencenza Canale - started producing LIMONCELLO at Limoncello di Capri and, officially in 1988, he patented his formula and trademarked the name.



GIVING BIRTH TO YOUR HOMEMADE LIMONCELLO
or How to make Lemoncello

INGREDIENTS
18 Organic Lemons with the thickest skin you can find
1 - 750ml Bottle of 100 proof Mid to High Grade Vodka
4 Cups of Regular Table Sugar
5 Cups of Water
OPTIONAL:  4 Vanilla Beans
Please Note: The Traditional Lemoncello recipe does NOT call for vanilla!

TOOLS:
Microplane Grater
Sterile Cheesecloth Bag
Large Strainer
Stack of Fluted Paper Coffee Filters OR
1 Flat Bottom Permanent Coffee Filter
2 Infusing Jars or Bottles with Tight Lids
Serving Bottle (you can use the original vodka bottle or get some decorative bottles online)
INSTRUCTIONS:
UNPROTECTED ZESTING LEADS TO HAPPY ACCIDENTS!
Zest all your lemons with the microplane grater.  DO NOT zest to the point of seeing the white rind!  If you zest into the rind your Lemoncello will be bitter.  Your lemons should still be a pale yellow after being zested.

SWIMMIN' LEMONS - GO FOR THE PRIZE BOYS!
Put all your lemon zest into a cheesecloth bag (you can make your own with a sheet of sterile cheesecloth and a sterile string).  I find doing this saves me a lot of time in the filtering and straining process at the end of distillation.  Drop the bag of lemon zest into your infusion jar and tighten the lid for a good seal.

*If you opted for adding the vanilla - split open the beans, scrape out the seeds and add these to your lemon/vodka mix.  Adding vanilla does not make a classic Lemoncello but it does lend a little extra sweetness and a kind of a mellowness.

NIGHTY-NIGHT LITTLE LEMONCELLO BABY
Store in a cool dark place for a minimum of ten days and up to a month and a half.  Remember the longer the distillation the richer the lemon flavor.  I always do the whole month and a half.  If you choose, shake the bottle once a day - at least in the first ten days.

While your Lemoncello is getting it's beauty rest you can take your original vodka bottle, soak it in water and remove the label and prepare a fun label to attach to the finished product. Feel free to use any of my blank recipe cards as your label - just print it on paper instead of card stock.  After I attach my labels I usually put a nice wide piece of clear tape over it to keep it from getting wet and running.

Since you have a month and a half to wait you could also. learn a little Italian, buy a nice vacation wardrobe and take an actual trip to Italy!  Just because you're a parent to be doesn't mean you can't enjoy yourself before the baby comes!

BE SWEET TO YOUR NEW BABY After the first distillation process (and after your lovely vacation), prepare a simple syrup by combining the sugar and the water, bringing it to a boil until the sugar has dissolved then remove from the heat and allow to cool. Add the cooled simple syrup to your lemon/vodka infusion, stir until completely mixed. Simple syrup is mother's milk for maturing Lemoncello.


TIME FOR ANOTHER LEMONCELLO NAP
Replace your jar lid and send your baby Lemoncello back to it's dark corner to nap (distill) one more time - again for a minimum of ten days and up to another month and a half.  The longer you allow for distillation the smoother your finished product will be!  A happy Lemoncello is a rested Lemoncello.

DON'T THROW THE BABY OUT WITH THE BATHWATER
Now, comes time for dumping that little diaper of lemon zest in it's cheesecloth pamper and freshening up your matured Lemoncello for it's true purpose in life - to be enjoyed as an aperitif or in a cocktail.  Just throw the whole bag out and set up for the straining process.

Next set your metal strainer over another infusion jar and pour the lemoncello through it twice to catch any of the particles that escaped the cheesecloth bag.  Rinse the strainer out.

Now set the strainer back over the other infusion jar and set a fluted coffee filter in it then pour the Lemoncello through this. Do this at least twice - I do it five times. If you're using the permanent filter rinse it thoroughly between strainings. The liqueur will filter slowly, be patient.  When the liquid stops flowing - even if you see some liquid in it - throw this out and start with a new or freshly cleaned filter. What is still residing in the filter is what you are trying to filter out.  The more filtered your Lemoncello, the prettier the color, the purer the liqueur and the better it will taste.

CONGRATULATIONS! IT'S A LEMONCELLO!
You are now ready to send your Lemoncello out into the world and into it's own residence - you're going to bottle your Lemoncello.  Sterilize your serving bottles (you can do this several ways - you can bake the bottles in the oven at 350 degrees for an hour or you can boil them for ten minutes.)  Allow them to cool/dry completely then pour your Lemoncello in using a funnel and add your label.

OH, WAIT - IT'S THE BOOMERANG BOOZE!
Yup, your baby is back but just for a week - maybe!  If you allow your bottled Lemoncello to "rest" for a bit it will get even smoother.  The longer the rest, the smoother it will get.  Give it at least a week - then, if you can't stand it any longer, kick that baby back out into the world of Happy Hour.
(continued)

BYE BYE BABY - LIVE A FULL AND FRUITFUL LIFE
I like to keep my Lemoncello in the freezer because it's wonderful ice cold and in a nice shooter glass for a quick and easy aperitif or pick me up.  It also makes a nice palate cleanser and, of course, I make a lot of fun and interesting martinis with it!  I'm very proud of my Lemoncello and I encourage you to give birth to your own.
PLEASE DRINK RESPONSIBLY

HOMEMADE ORANGECELLO and Orange Vodka Recipes

 

HOMEMADE ORANGECELLO
(and Orange Vodka!) Recipes

INGREDIENTS

20 Clementine Oranges

1 750 Ml. Bottle of Vodka

2 C. Water

1 C. Sugar

TOOLS

2 Qt. Infusion Bottle with Lid

Metal Strainer

Cheesecloth

Saucepan

Wooden Spoon   

   

  

DIRECTIONS

Zest all the Clementine oranges. Save the fruit for later recipes.

Add your Clementine zest to your infusion bottle.

Pour the vodka over the zest.

Allow this to infuse for a week.

After the week of infusion:

Strain out all the clementine zest using your metal strainer lined with cheesecloth.

Clean out the infusion bottle, dry.

Pour the clementine vodka back into the infusion bottle and recap.

Make a simple syrup by combining the water and sugar over medium heat: Bring both to a boil, reduce heat and simmer until the sugar has completely dissolved.

Allow to cool.

Pour this into your vodka/clementine infusion.

Replace the lid and allow this to infuse for another week minimum. You can let this infuse for up to a month.

After the final infusion, pour into your decorative bottle, label and enjoy!

CHECK OUT MY FUN COCKTAIL THEMED LABELS HERE!

(All my Avery labels are completely printable, personalizable & customizable.)

MORE ORANGCELLO TIPS

• Yes, you can use any type of orange you want.
• This recipe is fabulous using blood oranges! You won't need as many of normal sized oranges as you do of the Clementines either, maybe 10 or so medium oranges or 8 large ones.
• You can make Orange Vodka using these same steps, simply stop the procedure before making and adding the simple syrup and go directly to straining, then pouring the Orange Vodka in your decorative bottle!
• You can put slices of orange in the mix as well but I have found the slices add some bitterness from the pith so I stick to just the zest. The zest contains all the flavorful oils which also infuses quicker.
• You can reduce your Orangecello by slowing heating in a saucepan and use as a sauce! Just remember to use caution until the alcohol has burned off.

ORANGECELLO RECIPE VARIATIONS:

• Try adding some complementary fresh herbs or spices.
• Use honey instead of simple syrup.
• Use a combination of different oranges.
• Combine with other citrus fruits like grapefruit and lemon.

Updated 1-15-2021
PLEASE DRINK RESPONSIBLY

RUM COCKTAILS, RUM HISTORY & FACTS

   

WHAT IS RUM?
Rum is a distilled alcoholic spirit made from the byproducts of the sugarcane. It can be made from the molasses byproduct or the sugarcane juice. The distillate is clear then is usually aged in oak barrels to add flavor and deeper color. Most of the world's rum currently comes from the Caribbean, Puerto Rico in particular, and Cuba, though distilleries in other parts of the world are beginning to produce local varieties thanks to the upsurge of interest in craft cocktails and premium spirits.   WHERE DID RUM COME FROM?
Though some precursors of rum date back to ancient India and China, the invention of modern day rum was a direct result of the waste from producing sugar from sugar cane. Molasses, a liquid that would seep out of the sugar, was actually considered waste and thrown out during the 17th century. Someone, we'll probably never know who, got the brilliant idea of mixing this molasses waste with the cane juice skim off, went and fermented it and rum was born.   The word "rum" itself might have stemmed from the Latin word for sugar which is "saccharum" or it might have come from the Romani word "rum" which translates into strong or potent. References in print range back to 1654 when the General Court of Connecticut ordered "whatsoever Barbados liquors, commonly called rum, kill devil and the like" be confiscated. The Royal Navy was drinking rum in Grog and pirates consumed it in Bumbo as far back as the 1600's. In point of fact, the Royal Navy  at one time dolled out a "tot" daily to their sailors called the "rum ration" as part of their pay.   As stated above, rum was a favorite of the Royal Navy, privateers and the Pirates of the Caribbean (sorry, had to say it), but it was also a huge tipple of colonists in early America. It was a cheap and flavorful alternative to the brackish and even dangerous drinking water the colonists had access to, mixed well with the ales and beers of the day and was easily attainable. However, rum really came into it's own in the United States was a direct result of Prohibition and Americans traveling to Cuba for the cocktails, casinos and cigars. It was soon being smuggled into the states and rum-running was born.   WHAT ARE THE DIFFERENT TYPES OF RUM? There are four (4) different types of rums, not including the flavor infused varieties or the overproof rums. Each category of rum has it's own distinct flavor and usages. WHITE RUM, also known as light or silver rum, is filtered multiple times and as a result has very little color. Most light rums are from Puerto Rico and because they are milder in flavor are favored for use in cocktails like Daiquiris and Mojitos. Light rums are usually the least aged of the rums and are not favored as sipping spirits. Bacardi is the most well know, and the original brand, in this category. GOLD RUM, also referred to as amber rum, are aged longer than white rums and as a result they have a darker hue from the cask aging. Gold rum is sweeter and deeper in flavor than white rum. Bacardi, again, is the oldest and most well know in this category. DARK RUM, also called black or red rum, has been aged the longest of the rums and has a dark color and deep, smoky flavor as a result of the time spent in the wooden casks it ages in. Because of the depth of flavor, dark rums are favored in Tiki drinks. Myer's Dark Rum is the most well known of this category. SPICED RUM, made mostly from the gold or dark rums then infused with spices, sometimes added colors and additional flavorings. The most familiar brand here is Captain Morgan. As for the flavored rums, those come in just about any flavor and combination you can imagine from a number of distilleries.  Overproof rums are higher proof varieties with an alcohol content higher than the normal 40% (80 proof) spirit. The most familiar of these is Bacardi 151. The overproof rums are most often employed as a float and are very popular in flaming Tiki cocktails.   RUM, THE CURE Rum has been used as a medicinal cure (the above mentioned grog was used as a preventative for scurvy), is highly favored as a cooking ingredient and is often used as the base for culinary flavor extracts. In fact, you can actually use rum in place of vanilla extract!  

 

THE RUM COCKTAILS: 1492 COCKTAIL ALIEN INVASION COCKTAIL AMBROSIA COCKTAIL  APPLE GO BRAGH SOUR APPLE PIE COCKTAIL BANANA CREAM PIE COCKTAIL BANANAS COCONUT CHOCOLATE SHAKE BANANAS FOSTER BOOZY SHAKE BANANAS FOSTER MARTINI BLACKBERRY CAIPIRINHA 
BLACK EYED SUSAN COBBLER COCKTAIL
BLUSHING ROSE
BOYSENBERRY RUM FLIP CARROT CAKE COCKTAIL, Part Deux
CARROT COLADA CASABRANCA COCKTAIL
CERSEI'S REVENGE CHERRIES JUBILEE MARTINI CHERRY RUM BALL FLIP CHOCOLATE MOJITO 
COCKTAIL OF ICE & FIRE
DRAGON'S  BREATH COCKTAIL
DRUNKEN ASTRONAUT EL PRESIDENTE > LA PRESIDENTA ENGLISH TOFFEE MARTINI FRANKENSTEIN OF HORROR CHERRY COLA ALE GRILLED PEACH RUM MIMOSA GUMDROP COCKTAIL HOT BUTTERED RUM 
HUMBLEBERRY PIE COCKTAIL
KINGSLAYER
KEY LIME PIE MARTINI, Part Deux KING CAKE FLIP LICUADOS DE MAYO COCKTAIL Mango Pineapple RUBBER DUCKY SLUSHY MERINGUE ISLAND PUNCH MIXED BERRY MOJITO MULLED APPLE CIDER PUNCH NAVY GROG  NIGHTS WATCH COFFEE TODDY OLYMPIC TORCH MARTINIPAINKILLER PEANUT BUTTER CUP MARTINI PUMPKIN EGGNOG MARTINI  REALLY DRUNK BROWN COW
RED WEDDING SOUR ROSY RAMBUTINI RUBBER DUCKY SLUSHY SAMOA COOKIE BOOZY SHAKE  SLIMY EYEBALL MARTINI
SPICED RUM POMEGRANATE FIZZ STAR SPANGLED COCKTAIL TIPSY MISS PINEAPPLE RUM COCKTAIL TIRAMISU MARTINI TRIPLE RUM PUNCH TIKI COCKTAIL 
TWISTED FAIRYTALE FIZZ
WATERMELON ORANGE COOLER WISH UPON A STARFRUIT COCKTAIL   ALL MY MOJITOS   ALL MY DAIQUIRI COCKTAILS   ALL MY PINA COLADA & TIKI COCKTAILS   What? Not enough Rum Drinks for you? OK then ... EVEN MORE RUM COCKTAILS FROM MY COCKTAIL ARCHIVES:
Almond Joy (Joy of Almonds) Martini
Apple Sauce Cake Martini
Banana Berry Coconut Martini
Banana "FUD-SICKLE" Fudgesicle Martini
Between the Sheets Valentine Martini
Blueberry Smoothie Martini
Caribbean Martini
Cherry Cola Martini
Chocolate Covered Banana Martini
Diva Boomer Martini
Eggnog Martini
High Maintenance Diva Martini
Honey Fitz Spritz Martini
Imperial Coffee Martini
Jamaican Martini, an ode to Bob Marley
Jimmy Buffet Tribute Cocktail
Love Potion #9 Valentine Martini
Mardi Gras Martini
Merry Berry Mojito Martini
Nose Picker Halloween Martini
Orange Scorpion Halloween Martini
Peach Martini
Peanut Butter Cup-A-Tini
Penuche Fudge Martini
Pieces Of Eight Martini
Pink Flamingo Martini
Pink Ribbon Martini for Breast Cancer Awareness
Pumpkin Cream Martini
Sassy Strawberry Martini
Soul Mate Valentine Martini
Strawberry Watermelon Martini
Sunset in Paradise Martini
Torched Cherry Lime Martini
Tropical Breeze Smoothie Martini
Valentine Day Proposal Martini
White Christmas Martini    Fifteen men on the Dead Man's Chest.
Yo-ho-ho and a bottle of rum.
Drink and the devil had done for the rest.
Yo-ho-ho and a bottle of rum!
~ Robert Louis Stevenson, Treasure Island   August 16th is National Rum Day.      Updated 3-2019 PLEASE DRINK RESPONSIBLY    

Not Your Father's Beer, Big Nose Kate's Pilsner & Tombstone, A Tourist's Review

Tombstone, Tourism and Tipples of the Old West ... You Can't Get There from Here Anymore.

Photo from https://en.m.wikipedia.org/wiki/File:Allen_Street_Tombstone.jpg My friends, Melodieann (@boomerbizcoach) and Derle stopped here in Tucson this weekend for a visit and a trip to see Tombstone, Arizona. Last year when they had visited me I had spoken of how much I loved Tombstone so we made plans. I remembered Tombstone for its Old West feel, old bordellos turned boutiques and the authentic watering holes that lined Allen Street back on my last visit in the late 90's. (That's the 1990's, not the 1890's, in case you're wondering.) Tombstone, legendary town of The Old West, one time home of such western notables as Wyatt Earp, Doc Holiday, The Clantons, Johnny Ringo and other heroes, villains and saloon singers, is a National Historic Landmark. That's right, the whole town. Of course it's a fairly small town these days with a population of around 1,500 folks and one short street as it's main attraction, but it's all a National Landmark. At an elevation of 4,550 feet it's also considerably cooler than Tucson and we were all looking forward to the cooler temperatures and the ability to walk the street without melting into the wood planked sidewalks. Me, because, even though I live in Tucson, I had not been back in years, Melodieann and Derle because they'd just come in from Las Vegas and Death Valley.

Sadly it was not the Tombstone I fondly remembered, the one with residents dressed in period clothing walking about, great local vittles being sold off western themed street carts (best fry bread I've ever had), historic old buildings and bordellos revamped as fun shops and the occasional and seemingly impromptu gun fights exploding out into the street enacted by dusty and appropriately garbed local actors. My first glance down Allen Street revealed an excessively groomed, too neat, too clean mock-up of a faux old mining town vista. It was more pristine than even Disney could have managed, manicured and molded into a modern lineup of mostly tourist traps, not one horse puckey in sight (despite the constant trudging of the poor stagecoach Clydesdales), not a crumb of character, not a whiff of western ambiance, not one damn gunslinger in sight. I actually looked at the street signs to see if we were in the right place.

{{PD-1923}}

All the things you wanted to see, the O.K.Corral, the World's Largest Rose Bush, The Bird Cage Theater, the Good Enough Mine and yes, even Boot Hill Cemetery are all now locked up and gated behind a ten or twenty dollar sign. You can peek in but if you want real history you'd better be prepared to pay a pretty peso or two hundred to get the real Tombstone. Allen Street is barricaded at both ends and you can ride the "Old Butterfield Stagecoach", for a price.

You might see Wyatt and Doc lounging off a side street having a smoke on their gunfight break (in fact I up and asked Doc when the next O.K. Corral fight was planned - he was cute, bonus!) but if you want to see them shoot it out you're going to shell out some silver dollars. There are a few cowboy hats and boots being sported by the locals (with shorts!?) but you're just as likely to see a biker on the bar stool next to you at The Crystal Palace and Big Nose Kate's as a grisly cowpoke. Thankfully both The Crystal Palace and Big Nose Kate's were pretty much as I remember them, except for the big screen TVs all playing, yeah, you guessed it, Tombstone the Movie. WTH? I guess we needed to be reminded where we were? Big Nose Kate's is pretty much the same as I remember, crowded, a few of those grisly cowboys seated and standing around (chatting with the bikers), rowdy, crammed with dusty western brik-a-brac but there was a singer doing top ten hits, adding to the din and making a conversation pretty much impossible.

Kate's is now serving up their own branded pilsner in souvenir pint glasses which I wanted to try. But there's no big nose on that pint glass Kate, famous bar saloon singer and girlfriend of Doc Holiday, just a modern day blond cowgirl holding a six-shooter. Another blow to history since Kate was a songbird not a gunslinger, but the pilsner was good.

I don't know if the Harley Davidson shop had anything to do with it but, as mentioned before, there's quite a few bikers hanging about. Not a negative for me as I'm an ex-biker myself and both Melodieann and Derle ride. In fact, if I lived closer, I'd feel right at home in the new Tombstone for a local happy hour and beyond hangout, but it's not a bit historical. Two of the bikers kindly gave up their table for us to sit down and have a burger, the most friendly act we encountered the whole day. (Thanks, guys!) But where did all the cowboy go??

As for The Crystal Palace, thank heavens, it's still the great bar and restaurant I remember, no Faro or gambling of course, but "STILL SERVING GOOD WHISKEY & TOLERABLE WATER", and pretty decent burgers and food. And the barmaids are in period garb, boobage and all.  This was where I  spied the promotional tablecards for the Not Your Father's Beer and, eschewing my planned order of a shot of some local "Red Eye", I  ordered a bottle.

Yes, it did taste like root beer and at the back you got the ale. The first couple of sips were pretty good. Then, slowly the sweet began to become too much, even for me and I didn't finish the bottle. Derle barely touched his (sorry D), and Melodieann quit a bit before I did. It was not badly priced, even in a tourist town, $13 plus tip for three bottles and I'm glad I tried it. But no six packs of this particular craft beer will be taking up space in my home bar.

Despite the controlled attempts to extract as much dinero from the tourists as possible, we did have a good time in Tombstone. Mostly thanks to The Crystal Palace and Big Nose Kate's, a couple of beers, some friendly bikers and our own good humor. But if you're heading to Tombstone for a glimpse of the Old West and some history be prepared to pay dearly for the privilege or just skip the tourist ideas and have a decent burger and a drink at The Crystal Palace or Big Nose Kate's, the only bits of Tombstone that seem to be still standing, then head on south to Bisbee.

Tombstone may be "The Town Too Tough To Die" but it does seem to have done a disappearing act.   ADDENDUM: One really great thing about our visit, nearly every other shop on Allen Street had a bowl or a bucket out filled with fresh water for the dogs! It was a wonderful thing to see and told me a lot about the people who live in Tombstone and their attitude towards the pets of guests. I thank each and every one of them for their kindness and consideration in this matter, even though I did not have Pixel with me I know she is welcome in Tombstone   And one more thing, I may not have been happy as a tourist BUT I could really be extremely happy living in Tombstone. If you get off Allen Street you will see a truly quaint, neat and adorable small town of really great, historic and period homes. I suspect that the people are wonderful to have as neighbors as well.
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BLACKBERRY BOURBON FIZZ COCKTAIL RECIPE

 

It was a really beautiful and COOL night and I wanted to sit on my deck, watch the hummingbirds fight over my feeder and enjoy the rare cool Tucson summer evening with a cocktail.  The only problem is, I had not planned a cocktail recipe and hadn't done my usual ingredient shopping.  But, you know, I had some blackberries and other goodies and I did have a fully stocked bar. In fact, I'm a little ashamed to admit how fully stocked my bar is! Just so my visitors won't think I have some kind of a drinking problem, I stock most of my bottles behind the bar. Most folks just don't get cocktail blogging at all! But I digress.

I quickly grabbed those blackberries, a nice little dram or two or bourbon, some blackberry brandy, pasteurized egg white and tossed the whole shebang in my blender.

Darned fine little cocktail on the spur of the moment, if I do say so myself.

Give it a try!

BLACKBERRY BOURBON FIZZ

INGREDIENTS

2 Oz. Blackberry Brandy

1 Oz. Bourbon

1/2 ounce lemon juice

8 Blackberries

1 Oz. Pasteurized Egg White

Club Soda

TOOLS: Blender, Cocktail Shaker, Old Fashioned Glass

GARNISH: Lemon Twist

DIRECTIONS:

Pour everything into a blender and blend until it’s smooth and thoroughly mixed.

Transfer this to a cocktail shaker filled with ice and shake for 30 seconds until chilled and foamy.

Pour into an Old Fashioned (aka Rocks or Low ball glass), express the oils from a lemon twist onto the top then drop in the twist and serve.

Don't leave off that last twist of the lemon on top of the foam, it masks the raw egg smell that can affect the taste of your cocktail!  And quit wriggling your nose at the egg, eggs add a wonderful silky mouth feel and texture to a cocktail that can't be imitated! Trust me and try a few of my other Egg Cocktails too!

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