So, the last time I talked about Small Screen Network, there were a few decent videos on Tiki Drinks.
I doubt it had anything to do with my encouragement, but in the two months since then, Robert Hess has gone TIKI MAD, popping out 6 new videos on Tiki Drinks, including his own invention, The Voyager Cocktail.
So, since I can’t embed them here, go over and check out what’s new!
From Darcy’s site, you can check out his take on the Imbiber’s 100, a list of drinks to “try before ye perish”.
Instructions:
1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and link to your results.
OR
If you don’t have a blog, just count the ones you’ve tried and post the number in the comments section.
List of Drinks You Must Try Before You Expire
Hmm, 74 out of 100 aint shabby. As for those I haven’t tried, well, suppose I haven’t sought them out. Funny that I’m up on the liquors, not so much on the wine. I have my reasons. Actually looking back on the list, there are a few things I’m pretty sure I have had, but need to try again, because apparently they just weren’t memorable enough. If you’re wondering what the hell some of these things are, go ask Darcy. He’s like a very polite drinks-specializing google.
Looks like Scofflaw’s Den, Stevi and Sam Harrigan are already in on the action. Looks like Marshall Stevi and I are about neck and neck. This will have to change.
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.
This was my drink entry for the recent Drambuie Den contest here in Portland, where David Shenaut of Teardrop Lounge took home top place with his Desert Wanderer, a variation on the Bee’s Knees featuring Drambuie.
No awards were lauded for this little number, but it’s a tip of my hat to the drinks and liqueurs that stand the test of time. Simple, refreshing, and just a bit different. I blame the salt addition on Darcy’s Sensory Perception seminar at Tales. The salt cuts out a few unsavory bitter elements in the Grapefruit and Drambuie, and makes it extremely smooth and sippable. It’s a bit out of season for a tall sparkler, but I think there’ll be more than a few rounds of these made next time the sun starts up.
Yellow Carvel
- 1 1/2 oz Fresh Grapefruit Juice
- 1 1/2 oz Drambuie
- 1 oz Simple Syrup
- 2 dash Angostura Bitters
- pinch Salt
Shake with Crushed Ice, pour into Chimney Glass, top with Soda, garnish with grapefruit peel.
When life hands you lemons, make lemonade, eh?
What about when life hands you a watery, low on flavor but not sure I’d want to taste it anyway liqueur? Well, in this case you make a cocktail. Much like the speakeasy bartenders making Alexanders out of Bathtub Brandy during Prohibition, a bit of creativity was called in to clean up the goop in this bottle.
Thanks a sponsored a little between-the-blogs contest, I received a few bottles of some Holiday themed spirits, namely Hiram Walker GingerBread Spice and Pumpkin Spice liqueurs. I appreciate the idea, but I have yet to see something on the shelf that gets these right (remember BOLS Pumpkin smash? uggh). Sadly, these are no exception.
Now mind you, I appreciate the bottle, and that attempt at this flavor, but nonetheless, I question how this ever got past quality control. This is a marketing sprung product that feels cheaply flavored and developed, a “mix Neutral Spirit A with Flavoring X and water down until underproof”. Thank goodness the contest called for the Gingerbread, which is salvageable. The Pumpkin Spice… well, I’ll wait ’til he’s done posting something, but Craig has got something homemade and to damn-well die for. Stick with the homemade.
So, like I say, time to make something out of this. The best thing to do in this case, for my creative palate, anyway, is to just go with it. The initial thought is to use this as a replacement for Pimento Dram in a Lion’s Tail or something similar, but the flavor is just not present, and gets washed away into the aftertaste rather quickly. So, I bring in Allspice and Molasses to really bring out the Gingerbread aspects of the liqueur. The Half and Half makes it a nice creamy rich dessert drink, and the Fee Bitters punch out that clove/cinnamon thing I expect from anything with a holiday flavor. The rum? Well, it’s just delicious. I recommend Cruzan Dark, but Coruba or Goslings could make a very interesting, if not even richer flavor (and probably darker than good tea).
Getränkuchen
- 1 oz Hiram Walker Gingerbread Liqueur
- 1 oz Dark Rum
- 1 oz Half & Half
- 1 oz Allspice Syrup
- 1 tsp Molasses
- 2 dashes Fee Bitters
Shake without Ice for thirty seconds. Add Ice to the shaker and shake until well-frosted. Strain into a Coupe, garnished with Spice Drops.
Allspice Syrup
- 8 oz Water
- 16 oz Sugar
- 2 Tablespoons Allspice Berries
- 1/2 tsp Ground Allspice
Set water and Allspice in a pot over high heat until boiling. Add sugar and reduce heat to medium, stir until sugar is dissolved. Let cool for 30 minutes covered, and strain into jar or bottle. Makes about 2 cups.
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