Cross-posted from the Mixoloseum Blog, which you should damn well read some time.
I’m stuck up, fed up, and sick.
That sounds like the start of a great rant, but no, really, I’m sick. My head is stuffy, I’ve got a never ending headache, and an unfortunate tendency towards horrible whining. The good news of this is, however, that I’ve got a big bad stock of that good medicine we know as Kill Devil.
There are so many ways to chase away the nasties though, how best to reformulate the booze into something a bit more palatable than a straight shot? The first thing that came to my mind, and that comes to my mind just about every time more months start ending in “-ember”, is Hot Buttered Rum Batter. Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned thing.
Thankfully, a new batch of Harvey’s has hit the shelves here in the Pacific Northwest, allowing the sick and lazy too to enjoy in the goodness. So, taking a good dallop of Harvey’s Batter, some hot apple cider, and jigger full of medicine, I whipped up one of these. We’ll see tomorrow if this actually helps with my recovery, in the meanwhile, I seem to care quite a bit less about being sick!
Hot Buttered Rum and Cider
- 1 1/2 oz Ron Pampero Aniversario
- 1 Tablespoon Harvey’s Rum Batter
- 10 oz Apple Cider (non-alcoholic)
- Whole Spices
Heat glassware by filling with near-boiling water. Heat Apple Cider on the stove or in the microwave until near boiling. Empty glassware and add Rum Batter and 1/2 the glass full of hot apple cider. Stir until batter is dissolved. Add rum, and fill with hot apple cider. Top with cinnamon stick, whole allspice, a bit of star anise, cardamom pod, whatever suits your fancy.
Many thanks to this Mixology Monday’s hosts at Bibulo.us, sending us back in time (and into the library) for some 19th Century Cocktails!
As read in Imbibe! by David Wondrich, in 1860, diplomats from Japan made a few weeks stay in New York City. While there, they stayed at the Metropolitan hotel, about a block away from Jerry Thomas’ Palace bar. The likelihood of the legation stopping in was about 100%, given their penchant for cocktails, and The Professor’s renown.
Created to commemorate this occasion was the Japanese Cocktail. A tender and delicious little concoction of Orgeat, Brandy, and Bitters.
Somehow, years later in Harry Johnson’s Bartender’s Manual (1934 edition), the recipe changed dramatically. This version adds a good dallop of shaved ice and Maraschino Liqueur, and replaces the Brandy with Eau Celeste (Himmels Wasser), which in searches shows as a sort of plant fungicide.
Seeing as I don’t appear to have a ready supply of large quantities of Copper Sulfate, Ammonia, and whatever the heck Sal Soda is to make the eau celeste, I think we’re going to have to go with the original good Professor’s recipe, adapted by David Wondrich, with some further adaptation of technique.
- 1 Tbsp Orgeat
- 1/2 tsp Bogart’s Bitters (sub Fees or homemade Boker’s)
- 2 oz of Brandy
Stir with Ice, strain into champagne saucer. Garnish with 1 or 2 twists of Lemon Peel.
It’s a delightful and creamy little bite of a drink. The large amount of Bitters adds a lot of flavor, making a sort of mulled Brandy, while the Orgeat balances out the harsher notes in the bitters and any burn in the brandy. Daniel at Teardrop Lounge made a lovely variation with Filbert Orgeat and Barsol Pisco, garnished with shredded chocolate.
I can’t recommend this drink enough. It’s easy to concoct, and extremely pleasing to just about any palate. Drink and enjoy!
“I’m tired of Gin, I’m tired of Sin, and after last night, oh boy, am I tired.“
Yes, ladies and/or gentlemen, another month has passed, and the next Mixology Monday is already nigh past! This month’s, hosted by Jay at Oh Gosh!, leads us through the very exciting world of Gin.
My personal favorite, other than the only 1/4 oz sampled Bluecoat, has to be the locally made Aviation Gin. This is just fantastic stuff, very aromatic and delicately balanced, but still man enough to put some hair on your chest, or wherever you might find yourself in need of warmth. Changed my Gin Fizzes for life, I can tell you that much.
Now, being that this is could be considered a primarily Tiki drink site, Gin, well, didn’t find itself a primary liquor in too many, or, pretty much any drinks. It’s in the Fog Cutter, Colonel’s Big Opu, Suffering Bastard… oh, wait a moment. It is the primary in a Trade Winds cocktail (Grog Log, p. 84). Well, seeing as the drinking’s done for the night, I may have to do a second post on that one later. For this MxMo, I decided to roll with a Trader Vic original, the Gilded Lily.
- 1/2 oz. Modern Dry Gin (Aviation Gin recommended)
- 1/2 oz. Puerto Rican Rum (sub. Cruzan White)
- 1/2 oz. Peach Brandy
- 1/2 oz. Orange Juice
Shake and strain into cocktail glass.
It’s a nice light cocktail, and I love the fact that it’s a good two ouncer, not so much of the tipple as not to be able to put together sentences, but just enough to think the ones you do put together are quite charming indeed. If you can make any sense out of that last sentence, you may need another drink. Yes, the umbrella with the orange twist may be a bit much, but for this drink I think there’s no harm in gilding the lily.
One issue with the above drink though, the Gin shares an equal part with the Rum! Vic, ever the Rum fetishist, has failed me in trying to make a nice, entirely gin-centric write-up. Oh well, guess I may have to roll my own on this one. I must admit, inspiration had struck from the blogosphere today… and if I ever type that word again, slap me upside the head with a Gin and Tonic. Craig had a recent post on Ceylon Cinnamon, and Scottes somehow forced me out of the bar to pick up some Ginger Beer. Well, why not have the two shake hands over a nice bit of Gin? So I whipped up this little concoction, the Gin and Cin.
Gin and Cin
- 2 oz. Aviation Gin
- 1 oz. Ceylon Cinnamon Syrup
- 1/2 oz. Lemon Juice
- 2 dashes fee bitters
- 1/4 tsp Fresh grated Ginger
- Ginger Beer (Ginger People STRONGLY advised)
Shake all ingredients except Ginger Beer in a shaker, strain into ice-filled chimney glass. Top with Ginger People Ginger Beer. Garnish with ginger slices and powdered cinnamon.
This is a great digestive, and damned tasty drink, with the spicy ginger giving a sharp spike of flavor, while the Ceylon cinnamon keeps the taste buds active. The lemon provides a touch of a sour note, and the gin and bitters wrap all the notes together. Oh, and you might want to get some Ceylon syrup together, here’s the deal:
Ceylon Cinnamon Syrup
- 1 part water (16 oz. by volume)
- 1 part organic cane sugar (16 oz. by volume)
- bag (4 sticks) Ceylon Cinnamon
Put all ingredients in a pot on the stove. Let simmer covered for 15 minutes or so, cool, strain and bottle.
That stuff will go fantastic in any Nui Nui, Jet Pilot, so on an so forth. Hell, pour it on some waffles, it’s just damned good.
My liver and I are still recovering from Martin and his lovely wife’s visit to our fair city.
A few of the highlights:
Great steaks, where Rare means Rare, at Ringside Steakhouse. The drink for that evening was the Monte Carlo. It’s sweet, tasty, and the Bénédictine just matches the sweetness of the Rye in a profound way.
- 1 1/2 Rye (Sazerac Rye recommended)
- 1/2 Bénédictine
- dash Angostura Bitters
Stir with Ice, strain into cocktail glass.
Clyde Common, at the Ace Hotel, has a rather amazing Whiskey and Bourbon selection, and makes an in-house Tonic and Ginger Beer. The Dark and Stormy uses freshly grated ginger, and the Gin and Tonic uses Hendricks with their home tonic and a few slices of cucumber. Both are fantastic, though the fresh grated ginger would drive my Dark and Stormy through the roof, as I’m prone to using Cock ‘n Bull Ginger beer.
Jake’s Famous Crawfish has been around since 1892, and still has the piss trough to prove it. Yes, under the bar lies a tiled trough and drain, because every moment counts when you’re out drinking. Had a damned decent French 75 there.
Learned a lovely technique on making Spanish Coffee at Huber’s. First, give a nice inch deep or so sugar crust on a white wine glass, fill with 151, and light the alcohol. Swirl the glass about to rotate the flames, baking the sugar a bit. Then, add a touch of triple sec, plenty of Kahlua, top with coffee, whipped cream, and nutmeg. It’s fantastic.
The ambiance at Thatch was fantastic as always, and the food a delight. The drinks though, leave much to be desired. A Tiki bar without passion fruit syrup, well… it just ain’t right! C’mon Robert, get it in gear! (prior to 08-13-08 this has been remedied!)
I can’t even finish this brief write-up I’m still so reeling. In the morning, I may just need another Brandy Milk Punch to set me right.
The rambling continues.
There was a post about this, that or the other… oh yes, the obscure ingredient Parfait Amour. Well, having had an unopened bottle on my shelf for quite some time, I finally felt inspired after reading through this archived post on Cocktail Chronicles.
And so, finally hearing the satisfying snap of a newly opened bottle, the Parfait Amour was poured, and yee heavens what came out. A nice soft unfermented, very sweet grape flavor. Which, strangely enough I had no expectation of considering the bright purple coloring of the liqueur. The orange juice fresh, the gin Aviation, and the Vermouth D’aquino Dry. The vermouth is from Trader Joe’s. It was super cheap, and Trader Joe’s usually stocks some high quality stuff. As a vermouth, it’s fine, but I’m no expert in those flavors.
So, onto the cocktail! As it sits in my hand, then down my gullet, the orange and grape interplay in a very interesting manner. Using fresh squeezed orange juice can tend to impart a bit more orange-water than strong orange flavoring, so it’s nice that all the sharp notes took a backseat to let each other play around. It’s light, refreshing, and lightly complex, with the Vermouth and Gin in a “battle of the flowers” as it passes across the tongue. It’s a very nice, well made cocktail, albeit the color is, as I was warned, a bit grey. This is no matter, really, but a bit of flourish in the cocktail is part of the experience. I went with a purple umbrella for garnish to try and bring out the purple in the drink, but it does appear a bit washed out.
- 1 1/2 ounces gin (Aviation Recommended)
- 3/4 ounce Dry Vermouth
- 1 teaspoon Orange Juice
- 1 teaspoon Parfait Amour
Shake with ice, and strain into chilled cocktail glass.
Now, please understand I make no insistence that I have any more knowledge than any other cocktailian, mixologist, or booze slinger out there. But here’s a tid bit I was taught in both bar tending school, and by masters of the art. Before mixing a cocktail, throw some ice in the glass you will be straining into. It helps cool the glass, keep the cocktail cool longer, and adds the much desired beads of condensation, which make the drink look that much more appealing. This pretty much specifically applies to cocktail glasses, as given their wide mouth, are prone to loosing their cool pretty rapidly. Just make sure you throw the ice out before you strain.
And yes, yes.. the Tiki Kon wrapup. Coming shortly. I’ll leave out all the miscellany and just keep to the booze. Slinging for 60 people at your home bar can tend to wear you down a bit.