I came across this drink on Pinterest.  It is a beautiful cocktail.  When you sip it, the first thing you note is the aroma of the oil from the rosemary, followed by the richness of the foam.  The flavor is slightly bitter orange with the rosemary enhancing the herbal tones of the Campari and Aperol.  It was created by Balena‘s lead mixologist Natalia Cardenas. I have altered it only slightly.  I include it here because it is a perfect example of two things:

1. The use of fresh herbs in cocktails
2. Combining two similar spirits, in this case Campari and Aperol

Fresh herbs are an excellent way to underscore flavors in liqueurs and liquors.  For instance, thyme goes very well in drinks containing Chartreuse or Aperol.  When constructing a drink in which I’m considering fresh herbs, I will first make up the drink without herbs or garnish.  Tasting at this point enables me to pick out flavors that I want to accentuate, (See note below).  I can then crush the herb in my fingers and sip the drink from a shot glass.  If the aroma of the herb goes with the drink, I can decide whether to just use the herb as a garnish or push it further by stirring it (a little more flavor) or shaking it (a lot more flavor) with the drink.

Combining similar spirits to achieve balance is a fairly common  trick.  Just take a look at some Tiki recipes with multiple rums.  In this drink, Cardenas has used Campari and Aperol.  Campari is bitter/herbal-fruity while Aperol is herbal-fruity/bitter.  Both have flavors of orange.  Combined the bitterness is lessened while the herbal notes are enriched.

Here is the recipe:

• 3/4 oz. Campari
• 3/4 oz. Aperol
• 1 oz. Lemon juice
• 1/2 oz. Simple syrup
• 1 egg white
• 10 Rosemary sprigs

1. Combine all of the ingredients, except 1 rosemary sprig, in a shaker without ice.  Shake for 10-15 sec.
2. Add Ice cubes (not crushed ice) to the shaker and shake until chilled, about 20-30 sec.
3. Double strain into a chilled coupe
4. Briefly pass the remaining rosemary sprig over a flame to release the oils before dropping it onto the drink.

Cheers!

Note: The Flavor Bible by Karen Page and Andrew Dornenburg is an excellent source of flavor combinations.

This is a wonderful time of year, and Halloween is one of the best excuses for partying ever invented!  So in that spirit, we offer a couple of ideas for spooky entertainment.

First for the drinks (have to keep our priorities straight).  Halloween specialty drinks tend to be, shall we say, “yuck.”  Some really look cool, but the flavors are not so much.  We prefer to take a standard cocktail, rename it and put it in a costume.  For instance, a chocolate martini in a glass rimed with melting chocolate and a chocolate spider web.  Or a “Dark and Spooky” with a black sugar rim.

From http://www.cosmopolitan.com/food/cocktails/halloween-drinks

For an eerie green drink try equal parts Midori, vodka,  simple syrup  and lemon juice, (aka Midori sour.)

You can also add a little dry ice for that smoking fog effect – just be very careful. Dry ice will burn you and can break glassware.  The safest way is to drop a small amount into a punch bowl.  By “small,” I mean a chip or two.  Also, don’t use dry ice in any drink with eggs, milk or cream.  The dry ice won’t smoke, it will foam.

While a smoking drink is fun, nothing beats a drink on fire!  Choose any Tiki drink or sour.  Name it something ghoulish like “Mr. Hyde.”  Serve it neat in a large round wine glass, filling it less than half way.  For the flame, float an inverted lemon or lime hull with a little piece of toast soaked in 151 proof rum.  Light the rum and serve the drink – with a straw.

Severed Arm

In the past we have prepared various Halloween themed foods: mozzarella “eyeballs”, “severed arms” and pot sticker “brains.”  This year we served roasted “fingers” and meatloaf “coffins.”

Meatball logs with almond slivers for “nails”

For the severed fingers, we used a meatball recipe, rolled them into finger sized logs and inserted sliced almonds for the “nails.”

Severed fingers with their “skin,” ready for the oven.

We then used prosciutto for the “skin.”

After roasting in the oven at 375 for 15 minutes, we put them on bamboo skewers and served them with marinara.

The meatloaf “coffins” are simply individual meatloaves shaved into a coffin shape:

Mixology Monday

Golden Kiss

This month’s Mixology Monday theme is “Perfect Symmetry.”  Hosted by Southern Ash, the idea is to find a balance between two related liquors or liqueurs.  His examples included sweet and dry vermouth, bourbon and rye, gin and vodka, and tequila with mezcal.  I would like to offer two drinks this month.  The first, a bit of a cheat on vermouth and vermouth, is the Golden Kiss.  A blend of Lillet Blanc and Kina L’ Avion D’ Or with dry curaçao.   Of course Kina Lillet, of 007 fame, is no longer available, so combining Lillet with a quinquina makes some sense, (to me anyway.)  I have been playing with Suze and Kina L’ Avion D’ Or so the segue to the Golden Kiss was simple.  The Lillet and Kina L’ Avion D’ Or share the fruity taste of orange, marmalade and apricot.  While the Lillet has a floral note, the Kina L’ Avion D’ Or has the bitterness of cinchona.  Together with the dry curaçao, they play together nicely.  I originally used Suze instead of the dry curaçao, and if you like bitterness, I would suggest you try it, but it will be bitter.  Here is the recipe:

• 2 ozs. Chilled Lillet Blanc
• 2 ozs. Chilled Kina L’ Avion D’ Or
• 1 oz. Dry curacao such as Pierre Ferrand
• 3 or 4 frozen strawberries

1. Combine all ingredients in a chilled champagne flute
2. Serve with the strawberries as ice cubes

My primary offering is the Autumn Spirit. This drink combines Irish whiskey with American single malt whiskey and bittersweet burnt honey. I finished it with Fees Brothers Whiskey Barrel- Aged Aromatic Bitters and served it neat in a brandy snifter.

For the whiskeys, I used Tullamore Dew 10 year old Single Malt Irish Whiskey and St Georges Single Malt Whiskey. The Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. The St Georges has a forward almond flavor with a floral nose and the taste of cocoa. Having been aged in similar casks (bourbon, sherry and port) the wood flavors blend nicely.

Being partial to bitters forward old fashioneds, I thought that burnt honey syrup would be fun to try with whiskey. The burnt honey, which I burned to a dark coffee color, brought out some of the wood while the honey brought along the floral and grassy notes. The cinnamon, spice and wood flavors of the Fees Brothers Whiskey Barrel-Aged Aromatic Bitters enhanced the earthiness, cocoa and fruit of the whiskeys.

• 1 oz. Tullamore Dew 10 year old Single Malt Irish Whiskey
• 1 oz. St Georges Single Malt Whiskey
• ½ oz. burnt honey syrup (see below)
• 10-12 drops Fees Brothers Whiskey Barrel-Aged Aromatic Bitters

1. Combine all ingredients in a brandy snifter
2. Serve neat
   

   Autumn Spirit

I obviously like this drink. I want to thank Joel at Southern Ash for hosting this month’s Mixology Monday XC and for inspiring me to try these combinations.

Burnt Honey Syrup

Burnt Honey Syrup

Equipment:

• Large pot – 8 qts
• Long sleeve jacket/apron/chef’s jacket
• Pair of heavy heat proof gloves

Ingredients

• 1 Cup Grade A Honey
• 1 Cup Water

1. In a large pot with steep sides, heat the honey over high heat stirring frequently. Note: the honey will foam and multiply several times in volume, so use at least an 8 qt pot.
2. When the honey begins to boil, about 3 minutes, begin stirring constantly. The foam will be so thick that you will only see the color of the honey in the spoon.
3. Continue to boil, lowering the temperature if needed to keep control of the foam, until the honey is dark brown to black – about 12 minutes.
4. Slowly add the water. WARNING: the water will spit molten honey onto exposed skin or your eye. Keep adding water, stirring constantly until incorporated.
5. Remove from heat and allow to cool completely.
6. Store in the refrigerator.

This is our version of the iconic street food.

This has just the right balance of sweet, tart and sour.  It will be prettier with white grapefruit juice, but we usually can only get ruby reds.  Just be sure to use fresh juice.

• 1 1/2 oz. Melagro Plata Tequila
• 1/2 oz. St. Germain Elderflower Liqueur
• 2 oz. Fresh grapefruit juice
• 2 drops grapefruit bitters

1. Combine all ingredients in a shaker with ice and shake 10-15 sec.
2. Strain into chilled champagne flute.

This can only be sugar free if you use WheyLow.  WheyLow is the only sugar substitute I know of that will make a syrup.  It is not calorie or carbohydrate free.  It does have 1/10 the calories and 1/4 the carbs of sugar.  WheyLow is also expensive and hard to find, so, unless you’re planning to eat a lot of it, just use sugar!  Serve this over a block of cream cheese with some crackers.  Your guests will love it!

• 1 lb. sliced stemmed and seeded jalapenos – see note below
• 1 medium sweet onion small diced
• 2 cloves garlic minced
• 2 tbls. white vinegar
• 2 tbls. water
• 1 1/2 Cups sugar or WheyLow
• 1/2 Tbls. mustard seeds
• 1 tsp minced fresh ginger
• 1/4 tsp. turmeric
• pinch of salt and a grind of black pepper

1. In a nonreactive pot over medium heat cook the jalapenos, onion, garlic, vinegar and water until onions and jalapenos start to soften – about 10 min.
2. Pour off about 1/2 of the water and add the sugar/WheyLow, mustard seeds, ginger, tumeric, salt and pepper.  Stir until the sugar is dissolved.
3. Reduce the heat to med low and simmer, uncovered stirring occasionally, until slightly thickened.  It will continue to thicken as it cools.
4. Allow to cool to room temperature.
5. To serve, spoon over a block of cream cheese and serve with crackers or chips.
6. Keeps refrigerated for 2-3 days.

Note: Seeding the jalapenos makes the dish look better and removes most of the heat.  This will be mild – medium heat as written.  To add heat, either use 1 or 2 serranos with the jalapenos or finely chop a habanero and add it at the end of cooking.

This is our version of the iconic street food.

I offer up this drink in honor of National Vodka Day, which is also National Taco Day, and in 2014, falls on Saturday, October 4.  This just happens to coincide with our daughter’s wedding day.  Her Groom has suggested the name and I think it covers all of the bases.

I didn’t want to just make up another version of a cilantro-lime martini.  The Chartreuse accentuates the herbal cilantro while the pepper adds a nice background bite.

• 1 1/2 oz. vodka
• 1 oz fresh lime
• 1/2 oz Chartreuse
• 1/2 oz. simple syrup
• 1 slice jalapeno seeded
• 1/8 cup fresh cilantro
• 1 jalapeno stuffed olive for garnish – optional.

1. Combine all ingredients, except the garnish, in a shaker with ice cubes (not crushed ice).  Shake until well chilled.
2. Double strain into a chilled cocktail glass.
3. Garnish with the olive (optional)

Cheers!

Using vermouth or another fortified wine, along with a base liquor and flavoring liqueur, is a simple way to make a good cocktail.  Jamie Boudreau calls this the “Golden Ratio.”  It is:

• 1 1/2 oz. Base Liquor (gin, vodka, rye, tequila, etc.)
• 3/4 oz. Fortified Wine (sweet or dry vermouth, Lillet, Punt e mes, Cocchi Americano, etc.)
• 1/4 oz. Liqueur (you can go wild here!)

This is the starting point.  A way to taste a new liqueur, develop a “custom” drink or recreate a cocktail you enjoyed.  For instance, I had a cocktail that contained Hendricks, sweet vermouth and Chartreuse.  Starting with the “Golden Ratio,” playing with green vs yellow Chartreuse, and tinkering with the ratio, I settled on this:

• 1 1/2 oz. Hendricks Gin
• 3/4 oz. Dolan Sweet Vermouth
• 1/2 oz. Green Chartreuse
• Lemon zest

Another “for instance”: I was trying Cocchi Americano in various drinks.  To me, Cocchi Americano does not have the spice of a premium sweet vermouth.  What it does have is an herbal/bitter note.  I chose St. George’s Botanivore Gin as the base – herbal but not as much as Hendricks. For the liqueur, I used St. Germain Elderflower Liqueur vs Luxardo Maraschino Liqueur.  Here are the finals:

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Cocchi Americano
• 1/4 oz. St. Germain Elderflower Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest

and

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Cocchi Americano
• 1/2 oz. Luxardo Maraschino Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest

Both of these drinks are good.  Your guests will be impressed.  They may not order a second, but they will enjoy their first.

Now. lets push this a little further.  Substitute Aperol for the Cocchi Americano.  Aperol is not a fortified wine but it has a low ABV (11%) and is herbal/bitter.

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Aperol
• 1/4 oz. St. Germain Elderflower Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest
• Sprig of fresh thyme for garnish

All of the above are stirred with ice in a mixing glass, strained into a chilled cocktail glass and garnished.

Now for one more stretch.  The first cocktail listed above with Hendricks, sweet vermouth and chartreuse.  Add cucumber and shake with ice and you have the Lido Martini.

Remember to use all premium liquors and liqueurs, and fresh premium vermouth.

Mixology Monday

This is my entry into the MixologyMonday LXXXIX, hosted by abarabove.   September’s theme is “The Unknown.”  The challenge is to venture out and do something new.  So I have chosen Kahlua Midnight and pecan infused tequila.

This drink is a testament to the fact that my wife and I are not good together in a liquor store.  Thus, not so very long ago in a liquor store not so very far away, she walks up to me and I point out a bottle of Ancho Reyes and say, “If you weren’t here, I’d buy this.”  Her response as she wonders down the aisle is, “Oh! We have to get this Hibiscus Liqueur.”  Then we both spot the Kahlua Midnight.  We ended up buying all three.  This is why I usually stop by the liquor store on the way home from work.  It’s less expensive.

The Ancho Reyes and Hibiscus liqueur were tried immediately with good results.  I’ve been thinking about the Kahlua Midnight.  Coffee, at least in my mind, goes with chocolate and pecans.  This led back to my thoughts of trying to infuse something with nuts.  Thus the Tequila Moonlight.

Tequila Moonlight

In the creation of this, I compared silver, reposado and anjeo tequilas combined with Cocchi Rosa, Dolan Sweet Vermouth, Punt e Mes, and Lillet Rouge.  The reposado and Cocci Rosa won with the sweet vermouth a close second.  The Punt e Mes was too bitter and the Lillet too mild.

I tried using nitrogen cavitation to infuse the tequila with pecan, cocoa and bitter orange.  The cocoa and orange came through but the pecan flavor was missing.  It took 7 days in a mason jar to adequately infuse the pecan flavor.

So here’s the drink:

Tequila Moonlight

• 1 1/2 oz. Pecan Infused Milagro Reposado Tequila – see below
• 3/4 oz. Cocchi Rosa
• 1/2 oz. Kahlua Midnight
• Garnish: brandied cherry such as Luxardo and an orange zest

1. Chill a cocktail glass with ice and water
2. Stir all of the ingredients, except the garnish, with ice in a mixing glass.
3. Strain into chilled cocktail glass
4. Drop the cherry into the drink, express the oils from the orange zest over the drink and drop it in.

Pecan Infused Tequila

Pecan Infused Tequila

• 8 oz. Milagro Reposado Tequila
• 1/3 cup toasted pecans, roughly chopped
• 1/2 tbs Cocoa nibs
• 1/2 tbs Dried bitter orange peel (available on line)

Combine all ingredients in a mason jar and seal.  Store in a cool place, shaking daily, for 5-7 days.  Pass through a fine mesh strainer, followed by a gold coffee filter and finally a paper coffee filter.  Decant into a bottle.  Will keep indefinitely,  but the flavor will fade after a few months.