MxMo round… twelve hundred at this point? No, just 26. This time hosted by Anna at Morsels and Musings, an Australia-based Cuisine blog. The theme this go-round is Fruit Liqueurs, which opens a helluva lot of doors and makes the cocktailians mind boggle with possibilities.
A lot of options are available with this round, and I chose to go a path I’m both ecstatic and not so pleased with. I am ecstatic because I get to cover a favorite topic of mine, mainly, old-timey drinks. I am not so pleased because, well, I feel I cheated a bit on the liqueur portion of it, seeing as Calvados isn’t technically a liqueur. Well, I put my conscience at ease by exchanging the lemon juice for house-made Limoncello, which makes for one hell of a kick.
Daisies are one of those old-timey drink categories we don’t see much of on modern cocktail menus (though if you do, please let me know). Imbibe! has a great description of the drink, even categorizing it into old-school (orange cordial) and new-school (grenadine). Trader Vic’s early-edition bartender’s guide seems to streamline the daisy, from the early 1900s half-lime, half-lemon, powdered sugar and grenadine, to just the lemon juice and grenadine, which makes for a very tart drink. I tried a bit of an experiment using Bundaberg Ginger Beer, and it worked fine and dandy for a damned delicious Daisy.
Star-Eyed Daisy (adapted from Trader Vic’s Bartender’s Guide)
- 2 oz. Calvados
- 1 tsp. Grenadine
- 1/2 oz. Limoncello
Shake with cracked ice and strain into double-cocktail glass or old-fashioned. Top with Ginger Beer or tonic water and serve.
A bit tart, a bit sweet, and entirely refreshing. My wife describe it as spicy apple-juice. I think you’ll describe it as a great summer drink.
Next MxMo is going to be hosted right here! The topic is… RUM! I’ll put more details into a future post. See you then!
If you liked that post, then try these...
Sir Walter Cocktail
The winter rains continue, the ground around my house is saturated, and again, my bar, .
Fog Cutter, on the menu Feb 19th
To quote Trader Vic, "Fog Cutter, hell.
Stephen Crane's Scorpion Bowl
During a recent talk here in Portland at the .
{ 2 comments… read them below or add one }
you stuck with the aussie theme and used bundaberg ginger beer!
i think i’d like this cocktail. old school smooth.
I like it.. sweet/sour meets refreshing… a lovely color too. Since I was lacking ginger beer I used lemon mineral water.
The Borough hotel in Edinburgh has a few ‘olde-timey’ drinks on its bar menu (including two daisies). I’ll be there in September and will be sure to stop in.
http://www.boroughhotel.com/bar_cocktails.htm