The theme for this month’s Mixology Monday, brought to us this month by Dagreb of the Nihil Utopia blog, is Forgiving Cocktails, as in a “little too much of this and a touch to little of that.”  The challenge is to submit a cocktail that is tolerant of a bit of sloppiness in its preparation.  This lack of precision is, of course, exactly the opposite of what we generally do for this online cocktail party. While things like Rum and Coke or Jack and Coke came to mind, I decided on the Rusty Nail. In the past, I firmly believed that Scotch should be mixed only with ice or a few drops of water, if that.  This belief also included the doctrine that real Scotch wasn’t blended!  Well, I finally saw the light and discovered that good Scotch can make a great cocktail and that well made blends can make a great Scotch.

Mixology Monday

Sometime back, I posted the Smokin’ Nail.  This is a tea smoked combination of Single Malt Scotch and Drambuie.  I have seen Rusty Nail recipes use anywhere from 4:”1 Scotch:Drambuie to 1:1.  For the Smokin’ Nail, I used 4:1.  Since the exact ratio is variable, you should get a decent cocktail even from an inexperienced bartender.  In addition, you can add bitters and/or a twist of lemon.  Dave Stolte muddles a lemon peel and bitters in an old fashioned glass, and then builds the drink  adding ice, Scotch and Drambuie.  At this year’s Tales of the Cocktail, the folks from Monkey Shoulder were serving up a delicious Rusty Nail.  This is my version of that cocktail:

• 1 1/2 oz. Monkey Shoulder Blended Scotch
• 3/4 oz. Drambuie
• 1 dash Dale DeGroff’s Pimento Bitters – optional
• 1 lemon peel – optional

1. Chill an Old Fashioned Glass with ice and water
2. Combine the Scotch, Drambuie and bitters (if using) in a mixing glass with ice and stir to chill
3. Strain into chilled glass over a large fresh ice cube
4. Express the lemon peel over the cocktail and discard the peel.

I like adding the bitters.  They decrease the sweetness of the Drambuie without detracting from its flavors.  The lemon peel adds further complexity.

So, a fresh glass, a chunk of ice, some Scotch and a little Drambuie – you’re good to go!!

Cheers!

This drink is based on Kathy Casey’s Luxury Gin & Tonic Cocktail with Cucumber Lime Foam.  (Follow her on Kathy Casey’s Liquid Kitchen).  I did not have all of the ingredients she called for and, besides, I generally like to mess with recipes!  This cocktail demonstrates a number of things:

• How you can substitute ingredients
• How to make your own ingredients when necessary
• Making a flavored simple syrup with fresh ingredients
• Making a rapid infusion to create a syrup
• Making a rapid infusion to create all new bitters flavors
• How you really need an iSi Whipper if you’re serious about craft cocktails at home.

Total active prep time for this cocktail was about 20 minutes.  Inactive prep time was 4 hours.  Without an iSi Whipper, there would be no foam and the infusions would have required 12-24 hours.  Bottom line, get yourself 2 or 3 iSi Whippers.

You can purchase Dry Blood Orange Soda (Dry is the brand name), and Monin Cucumber Syrup.  I used fresh blood oranges to make blood orange syrup and used that to make a blood orange soda.  I also added cardamon to the foam, cucumber to the simple syrup and substituted Luxardo for the Monin Bitters.  This cocktail doesn’t work without the foam.  With it, the drink comes alive with herbal notes from the gin and bitters, the citrus of the orange and lime and of course, the cucumber and cardamon.

Gin & Blood Orange Tonic with Cucumber Cardamon Foam

• 1 1/2 oz. Hendricks Gin
• 3 oz. Blood Orange Soda – see below
• 1/2 oz. Fresh lime juice
• 3 dashes Tonic Bitters – see below
• Cucumber Cardamon Foam – see below

1. Chill a cocktail glass with ice and water
2. Combine everything except the foam in a mixing glass with ice – stir to chill
3. Strain into chilled glass and top with the foam.
4. Serve immediately

Blood Orange Soda

•  Zest and juice from 5 blood oranges
• 1/4 tsp Citric acid
• 1/2 – 1 Tbl. Agave to taste

1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
2. Charge with 1 N2O cartridge and swirl for 30 seconds
3. Let sit for 30 – 60 minutes
4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
5. Let sit for a few minutes then strain through a fine mesh strainer.
6. Keeps refrigerated a few days.

To make Blood Orange Soda, combine 1 part of the Blood Orange Syrup with 3 -4 parts carbonated water.

Cucumber Simple Syrup

• 1 Cup Sugar
• 1 Cup Water
• 1 – 2 1/2 inch piece of English Cucumber

1. In a small sauce pan, bring the water and sugar to a boil over medium heat, stirring occasionally.
2. Reduce the heat and simmer for 10 minutes.
3. Puree the cucumber in a food processor or with a stick blender.
4. When the syrup has simmered for 10 minutes, turn off the heat and add the pureed cucumber.
5. Set aside for 30 minutes.
6. Strain through a fine mesh strainer.
7. Will keep refrigerated about 2 weeks.

Cucumber Cardamon Syrup

• 4 oz. Over proof vodka
• 3/4 Tbl. Cardamon pods – crushed
• 1 – 2 1/2 inch piece of English Cucumber – pureed

1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
2. Charge with 1 N2O cartridge and swirl for 30 seconds
3. Let sit for 5 – 10 minutes
4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
5. Let sit for a few minutes then strain through a fine mesh strainer.
6. Keeps refrigerated a few weeks.

Cucumber Cardamon Foam

• 2 Sheets Gold gelatin
• 4 oz. Cucumber Cardamon Syrup
• 2 oz. Water
• 3 oz. Cucumber Simple Syrup
• 2 oz. Fresh Lime Juice
• 4 oz. Pasteurized egg whites

1. In a small sauce pot, warm the water and syrups over medium heat.
2. In a separate dish, “bloom” the gelatin sheets in room temperature water.  They will feel soft and gummy.
3. Remove the gelatin sheets from the water and squeeze out most of the water.  Add to the sauce pot with the warm syrups.  Stir until the gelatin is dissolved.
4. Remove the sauce pot from the heat and allow to cool 10-15 minutes.
5. Add the lime juice.
6. Lightly beat the egg whites and pour through a fine mesh strainer into the the iSi Whipper.
7. Pour the cooled syrup, gelatin and lime mixture through a fine mesh strainer into the the iSi Whipper.
8. Close the whipper and shake vigorously.  Double charge the Whipper shaking between each charge.
9. Refrigerate for 4 hours or, preferably, overnight.
10. Will keep refrigerated for 10 -14 days

Tonic Bitters

• 8 oz. Luxardo Bitters Liqueur
• 1 Tbl. Ground Cinchona (Peruvian) Bark

1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
2. Charge with 1 N2O cartridge and swirl for 30 seconds
3. Let sit for 10 – 15 minutes
4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
5. Let sit for a few minutes then strain through a fine mesh metal coffee filter (“gold” filter) and then through a paper coffer filter.
6. Pour into a bitters bottle.
7. Keeps on the shelf indefinitely – but the flavor will become more bitter over time.

Cheers!

Mixology Monday

This Month’s Mixology Monday is upon us and the theme is “Standoffish.”  Brought to us by the folks at Booze Nerds, the idea is to add an ingredient to a cocktail that is not included with the main ingredients and is not a garnish.  At the same time, this ingredient needs to add something to the final drink.  Well, we love foams and foams can fill these requirements!  We have two cocktails to offer, but before I get to them, I want to ramble on about foams for a moment!

I generally limit the foaming ingredient, ( the surfactant), to egg whites.  Gel sheets produce a prettier and more stable foam, but they take a little more effort than I usually wish to invest.  Egg whites are quick, stable enough and reliable.  I also generally use pasteurized egg whites for our foams.  I think that they are better for this application than are fresh egg whites.

The foams I make are from one of two ratios:

• 2 egg whites: 6 oz. of liquid
• 3 egg whites: 5 oz. of liquid

The 3:5 ratio produces a creamier and, therefore, thinner foam.  While the 2:6 ratio creates a light and fluffy foam.  For these cocktails, I used the 2:6 ratio for the daiquiri and the 3:5 for the shooters.

Now, on with the drinks!  We have chosen a seasonally appropriate shooter that can either be a cocktail or an appetizer and is easily adjusted to accommodate the non-drinkers in the crowd.  The other probably reflects my wish to either hold onto summer or to head for the Islands!

The Hemingway Deconstructed

This cocktail is our Z Daiquiri, which is along the lines of a Hemingway, but without the grapefruit juice.  So we simply incorporate the grapefruit juice in the foam.  The foam is tart and a touch bitter.  It combines very nicely with the not too sweet daiquiri.  While on the the topic of sweetness, you may want to adjust the amount of simple syrup based on the tartness of your lime juice.

Ingredients:

• 2 oz. good aged rum
• ¼ oz. Luxardo Maraschino Liqueur
• 2 oz. fresh lime juice
• 1 oz. simple syrup
• Hemingway foam – see below

Directions:

1. Chill a martini glass with ice and water.
2. While the glass chills, combine all of the ingredients, except the foam, in a shaker.
3. Shake with ice until shaker is fully frosted: 10 – 15 seconds
4. Strain into the chilled martini glass.
5. Carefully float the foam from your iSi whipper and serve immediately

Hemingway Foam

• 2 egg whites (3 oz. pasteurized egg whites) lightly beaten
• 2 oz. Luxardo Maraschino Liqueur
• 4 oz. Fresh grapefruit juice – double strained
• 2 Dashes Bitter Truth Grapefruit Bitters

1. Add all ingredients to an iSi Whipper
2. Seal the whipper and shake to further break up the egg whites
3. Double charge the Whipper with N2O, shaking after each charge
4. Refrigerate for 2 hours before use.  Will keep refrigerated for a few days.

Pumpkin Bisque Shooters

First, a big “Thank You” to Booze Nerds because without this MxMo, I might not have thought to add the Applejack foam to these!  I love pumpkin and I’ve always been a fan of pumpkin bisque.  I like mine to be savory.  Save the sweet for the pie!  Since I have a more than passing infatuation with rum, I simply looked to combine two of my favorite flavors.  I tried this warm, with bourbon and with dark rum.  Not great in any combination.  Cold bisque and gold rum were the perfect match.  The bitter sweet flavor of the apple brandy foam is perfect with the savory, slightly spicy pumpkin bisque.

For 2 Shooters:

• 2 oz. Cold Pumpkin Bisque – see below
• 1/2 oz. Gold rum such as Cruzan or Mount Gay
• 1 dash Simple syrup
• 1 Dash Angostura Bitters
• Apple Brandy Foam – see below

1. Combine pumpkin bisque,rum simple syrup and bitters in a mixing glass without ice and stir to combine.
2. Divide between 2 tall shooters
3. Gently float the Apple Brandy Foam on the shooters
4. Serve immediately

Apple Brandy Foam

• 3 egg whites (4 1/2 oz pasteurized egg whites)
• 3 oz. Applejack Brandy
• 2 oz. Fresh Orange juice – double strained
• 2 Dashes Bar Keep Apple Bitters

1. Add all ingredients to an iSi Whipper
2. Seal the whipper and shake to further break up the egg whites
3. Double charge the Whipper with N2O, shaking after each charge
4. Refrigerate for 2 hours before use.  Will keep refrigerated for a few days.

Pumpkin Bisque

• 1 tsp Cayenne
• 2 Cups Diced Onion
• 2 cloves Chopped Garlic
• 1 1/2 Tbls. Butter
• 1 – 15 oz. Can Pumpkin Puree
• 4 Cups Chicken Stock
• 1/4 tsp. Ground Allspice
• 1/2 tsp Fresh ground black pepper
• 1/4 tsp. Salt to Taste
• 1/4 Cup Dry Sherry
• 1 Cup Heavy Cream

1. Saute the onions in the butter until translucent – about 3 minutes.  Add the garlic and cook 30 sec.
2. Add the rest of the ingredients except the cream and simmer for 30 min
3. Place the mixture in a blender and puree until smooth.
4. Return the puree to the pot, add the cream and continue to cook until heated through.
5. Serve immediately or cool for the above shooters.

Cheers!

I’m sure most of you know that this past October 21, 2015 was “Back to the Future Day.”  That was the date that Marty McFly traveled to the future in the second movie.  (and the Cubs won the World Series!)  Well, in the first movie, Marty traveled to the past – specifically November 5, 1955.  So, to mark this auspicious date, I would like to share my version of a Mid Century Martini.  You know, the type where you say the word, “vermouth!” **  Since Marty’s father was in High School at the time and was too young to drink, I’m assuming his father, Marty’s Grandfather, would be the one to enjoy a 1950’s Martini.  Thus the name “Grandfather McFly 55.”

This cocktail calls for a whisper of dry vermouth and a London style Gin.  I have chosen Bombay Sapphire.  Ford’s, Beefeater or your favorite will all work just fine!  Any dry vermouth will also do as well.  To make it truly authentic, you can open the vermouth, re-close it and let it sit at room temperature for a few months, (just kidding – sort of!).  So, here’s to Space-Time Continuum’s, Flux Capacitors and really cool Deloreans!

Grandfather McFly 55

• 1 1/2 oz. London dry Gin
• Dry vermouth
• Olive for garnish

1. Chill a cocktail glass with ice and water
2. Pour a little vermouth into a mixing glass and swirl to coat.  Empty the mixing glass into the sink.
3. Add the Gin to the mixing glass with ice and stir to chill
4. Strain into the chilled cocktail glass and garnish with the olive.

** During WWII, the World’s supply of vermouth was held hostage by the Axis Powers.  Tradition has it that Winston Churchill would raise his Martini, sans vermouth, toward France and say “Vermouth.”  It wasn’t because he didn’t like vermouth, it wasn’t available!

Cheers!

This, in retrospect, is a play on the Perfect Martini.  One that combines both dry and sweet vermouth.  I came up with this idea after the vermouth seminar at Tales with Jared Brown.  He had us combining various types of vermouth and discussing how to make them.  After combining Carpano Dry and Carpano Bianco, I was hooked.  These two styles of  vermouth have become my go-to for anything calling for ‘dry.’  At first the Carpano Bianco seems slightly sweeter than the usual premium dry vermouth.  I attribute this to the rich wine flavor that comes through along with citrus and a little tropical fruit.  The Carpano Dry is a bit surprising.   The nose is wine, lemon, candied fruit and spices, but the taste is bone dry.  Alone, or in combination, these fortified wines are amazing.

I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth.  Obviously you should use your favorite ratio.  However you make them, try combining the Carpano Dry and Bianco 50/50 for the vermouth.  I have tried this with Ford’s, Plymouth, 209, Aviation, Hendrick’s and Botanivoire.  I like them all!

When it comes to the garnish, I think that citrus and olives, individually or together, drastically alter this martini.  I prefer one or two fresh herbs floating on the surface.

The Carpano Squared

• 1 1/2 oz. Gin – You’re favorite premium brand
• 1/4 oz. Carpano Dry Vermouth
• 1/4 oz. Carpano Bianco Vermouth
• Fresh herbs such as thyme and/or sage

1. Chill a cocktail glass with ice and water
2. Combine the gin and vermouth’s in a mixing glass with ice and stir to chill
3. Strain into chilled cocktail glass
4. Spank the fresh herbs and float them on the cocktail

Cheers!

While perusing the beer cooler at my favorite liquor store I spotted a bottle of Dogfish Head Namaste Beer. What caught my eye was the label listing orange, lemongrass, coriander and peppercorns as ingredients. We were in the process of preparing a Tonic Bar for a gathering we were hosting. The ingredients listed on the Namaste label were also going to be on our Tonic Bar. So, I thought, why not try using beer in the Gin and Tonic? It works!

We used our homemade tonic syrup. It’s easy and quick to make. However, you can purchase any of several brands of Tonic Syrup. We enjoy Jack Rudy’s and Liber & Co. When making tonic water from tonic syrup, you combine the syrup with carbonated water. This recipe substitutes beer for the carbonated water. So, whatever tonic syrup you’re using, just substitute the carbonated water with beer. Beer’s better than water anyway!

I used Hendrick’s Gin for this cocktail.  The herbal qualities of their gin worked perfectly with the Namaste.  Whichever gin you choose, when preparing this cocktail, try to pour slowly and stir carefully to reduce foaming.

• 2 oz Hendrick’s Gin
• 1 ½ oz tonic syrup
• 4 ½ oz Dogfish Head Namaste
• Orange peel for garnish – optional

1. Combine all ingredients in a mixing glass with ice and stir to chill
2. Strain into chilled glass over fresh ice

Cheers!

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Tepache is pineapple, top removed, chunked, unpeeled, juiced, then mixed with a few spices and sugar and allowed to ferment, uncovered, first at room temperature and then in the refrigerator, with whatever is in the air, for one week.  If pineapple juice and hard cider had a baby – it would be tepache.  This favorite street drink of Mexico is tropical and slightly pungent with a little funk.  Traditionally served alone or with Mexican beer, tepache is making its way onto cocktail menus all over the US.

It first came to my attention when I read a Bon Appétit post last Summer.  Then this past July, I spotted an article about a DIY tepache in Imbibe .  When I noticed that the recipe was from our friends at Victor Tangos, my curiosity was truly peaked.  Victor Tangos is one of the restaurants I try to visit when we’re in Dallas.  So, I absolutely had to head over there at my first opportunity.

When I had a chance to discuss Victor Tangos’ version with Manager Matt Ragan, he said their tepache is basically just the way Bartender Alejandro Galindo’s mother used to make hers.  According to Matt, they make their tepache in the restaurant and there is little, if any, variation between batches.  They have used it in several cocktails, mainly Tiki drinks, substituting tepache for pineapple juice.  During my visit a few weeks ago, they were offering the Tomar de los Muertes, which eschews the rum and combines mezcal and tequila.  Matt says that the tepache cocktails have been well received and will continue on the menu for awhile.

I used Alejandro’s recipe, which is simple and came out very similar to what I had at Victor Tangos.  It was good at the end of the seven days proscribed in the recipe, but got better when allowed to ferment another ten days.  You don’t have to make your own – just ask at your favorite liquor store. We tried it alone, with beer and in a few different cocktails.  I found that the cocktails are best if the amount of tepache is equal to, or less than, the volume of hard spirit.  Otherwise, it overwhelms the drink.  We settled on 3 favorites: a Tiki variation, a tequila/amaro combination and a gin cocktail.

The Potted Tepache Parrot

This is a riff on Trader Vic’s Potted Parrot using tepache rather than orange juice.  I also increased the orgeat.  The flavors of the ingredients all come through: the rum, the tart/funky tepache, the orgeat and a hint of lemon.  Here’s the recipe:

• 2 oz. Cruzan white rum
• 2 oz. tepache
• 1 oz. lemon juice
• 1/2 oz. curacao
• 1/4 oz. simple syrup
• 1/2 oz. orgeat
• 12 oz. crushed ice

1. Chill a Double Old Fashioned glass with ice and water
2. Shake all ingredients with crushed ice
3. Pour unstrained into chilled  glass

Next up is:

The Tepache Tease

The bright flavor of the tequila adds to the tropical pineapple while the plum/cherry notes in the Bonal plays with the pungency of the tepache.

• 2 oz. Tepache
• 2 oz. Plata Tequila such as Milagro
• 1/4 oz. Bonal
• 1 dash 2:1 simple syrup

1. Chill a Double Old Fashioned with ice and water
2. Combine all ingredients in a shaker with ice and shake to chill
3. Strain over fresh ice in chilled glass

And finally:

The Tepache Cocktail

This proves you can have an elegant cocktail that uses pineapple!  

• 1 oz. Plymouth Gin
• 3/4 oz. Tepache
• 1/4 oz. Lemon Juice
• 1 dash (1/8 tsp) 2:1 simple syrup

1. Chill a cocktail glass with ice and water
2. Combine all ingredients in a shaker with ice and shake to chill
3. Strain into chilled glass and serve

Cheers!

Here I go offering another cocktail crafted with Nelson’s Green Brier Tennessee White Whiskey*.  As I’ve written previously, it is single distilled from a mash of corn, barley and wheat which gives it some subtle, but distinct, differences from other premium white whiskeys.  I think Nelson’s Green Brier is slightly sweeter and contains a malt/chocolate note, but still present is the ‘bite’ you would expect from white whiskey.  A lot of recipes try to cover up the ‘bite’ of white whiskey with fruit juices or other sweeteners. I wanted to highlight the hint of chocolate without increasing the sweet.  While I consider this a dessert cocktail, it isn’t cloying and allows the ‘bite’ to add character to the party.  Adding 4-5 drops of Bittermens Mole Bitters will decrease the sweetness and increase the complexity.

• 1 0z. Nelson’s Green Brier Tennessee White Whiskey
• 1 oz. Frangelico
• 1 oz. Crème de Cocao
• 1/4 oz. Ancho Reyes
• Optional 4-5 drops Bitterman’s Mole Bitters

1. Chill a cocktail glass with ice and water
2. Combine all ingredients to a mixing glass with ice and stir to chill
3. Strain into chilled glass

Cheers!

* Doc Elliott’s Mixology receives no compensation for brands mentioned.

This month’s theme for Mixology Monday is Orange Juice, brought to us from the host of MxMo 101, DJ Hawaiian Shirt of the Spirited Remix blog.  And, not just “Orange,” but Orange Juice.  I think this month’s challenge is great because we love OJ!  The first drink I thought of is the Potted Parrot, and second is a cocktail I created a few years ago that, in addition to OJ, has Wild Turkey 101.  Somehow that number 101 seems appropriate as well!  I wanted to contribute something original but I’ll get back to that in a minute.  The first drink is:

Wild Turkey in Heat

This cocktail is a bourbon and orange sour with the almond sweetness of the orgeat and the kick of habanero.  The name originated during a family ski trip to Steamboat Springs a number of years ago.  We always ate dinner at the Tugboat Saloon on our first night and, so, cold and tired, I spotted a bottle of Wild Turkey behind the bar.  I asked the waitress if they had Wild Turkey 101.  She replied, “Yes.”  To which I said, “I’ll have that neat.”  She then repeated my order, “A Wild Turkey neat.”  Now, from the other end of the table, with great incredulity, our teenage daughter asked: “What’s a Wild Turkey in Heat?”

• 2 oz. Wild Turkey 101
• 2 ½ oz. Orange juice
• ¾ oz. Lemon juice
• ¼ oz. orgeat
• a dash of 2:1 simple syrup or ¼ oz. regular simple syrup
• 2 dashes Bittermans Habanero Shrub

1. Chill a Double Old Fashioned glass with ice and water
2. Add all ingredients to shaker and shake with ice
3. Add unstrained to chilled Double Old Fashioned

 L’Orange Indulgence

This is our cocktail especially concocted for MxMo CI.  I don’t often create desert drinks but I began by imagining the flavors of a chocolate covered, orange rum ball to be savored accompanied by a cup of coffee.  Here is the formula for this sweet orange indulgence:

Ingredients

• 2 oz. Premium white rum
• 4 oz. Fresh orange juice
• 1/2 oz. Creme de Cacao – white
• 1/2 oz. Licor 43
• Coffee foam – see below (This drink does require a whipped cream maker.   If you don’t have one, you really should get one, for this drink and others!)

Directions

1. Chill a fancy cocktail glass with ice and water
2. Combine rum, OJ, Creme de Cacao and Liquor 43 in a shaker with ice and shake to chill
3. Strain into chilled cocktail glass
4. Float foam over the drink and serve

For the Coffee Foam

Ingredients

• 3 egg whites, 9 Tbl or 4 ½ oz. pasteurized egg whites (see note)
• 3 oz. Tia Maria
• 2 oz. orange juice double strained
• 1 dash Regans Orange Bitters

Directions

1. Lightly whip egg whites – be fairly aggressive if using fresh
2. Add all ingredients to whipped cream charger
3. Secure top and shake a few times to further break up the egg whites and combine ingredients.
4. Double charge with N₂O, shaking 4-5 times between charges.  Over shaking can cause ingredients to clump and clog charger.
5. Chill for at least 1 hour before use.
6. Keeps a few days refrigerated.

Note:  Pasteurized egg whites work best – the plain variety, not the yellow dyed brand.  The fresh egg whites will not keep as long and they can make a foam that clumps.  If you use fresh egg whites, beat them pretty well to break up the protein strands.

And last but not least, the Potted Parrot.  I like this Tiki drink and we usually include it as a choice for our guests when we break out the little umbrellas!

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As busy host/hostess, anytime you can offer a fun, engaging, self-serve cocktail bar, expect your guests to rave about your entertaining prowess!  A tonic bar is a simple way to allow your guests open access to create their own drinks while you get to enjoy your party too.  Its versatility works great for casual outdoor gatherings and equally well for holiday festivities.

Before we address the blue print for a great libation station, let’s look at the recent transformation of the venerable Gin and Tonic.  About ten years ago, the “Gin Tonic” became the rage in Spain.  Bars developed their own, proprietary Tonic Waters with which they prepared beautiful cocktails in over-sized, stemmed wine glasses, filled with colorful fresh citrus and herbs.  Drinking establishments take pride in featuring their version of the “Gin Tonic.”

The most important ingredient in gin, and the one necessarily present in all gins, is juniper. Beyond that, it’s the Wild West, because there is no minimum amount of juniper required for a spirit to be labeled ‘gin.’  A single juniper berry in a vat of spirit qualifies as ‘gin.’

I had an opportunity to discuss Gin and Tonics with Jason Kosmas, Co-founder of The 86 Company, (Fords Gin among others), Co-founder of Employees Only and Co-author of Speak Easy. According to Jason, just about any premium brand of gin can be used for Gin and Tonics.  Jason prefers that juniper be an actual flavor present in gin, followed by citrus and various herbs.  When determining what will go best with any particular gin, Jason encourages us to “read the back label” and see what is in the gin.  With Fords Gin, he suggests creating a cocktail with the addition of grapefruit, coriander, lemon, and jasmine.

When it comes to tonic water, there are several good premium brands readily available.  Jason mentioned Fever Tree, East Imperial and Q Tonic.  He looks for natural ingredients and sugars.  The flavor should be quinine first and dry rather than sweet.

For garnishes, Jason looks to rosemary for “woodsy,” and he likes grapefruit, dries spices, star anise, aromatic berries such as strawberry, cucumber and/or fresh lavender.  For sweeteners, he recommends agave, dried flowers and even herbal tea blends.

Of course, as Jason says: “It can’t be a Gin Tonic without the big, stemmed wine glass!”

The Tonic Bar

To engage your guests with making their own Gin Tonics, set your Tonic Bar up in an easily accessible area where multiple people can be actively concocting.  Your actual tonic bar can be as minimalist or as expansive as you like.  You can offer only a single gin, vodka or rum, or multiple choices of each.  We include little tasting cups so that our guests can sample the spirits before selecting one.  (The plastic tasting cups were one lifetime supply purchase from Costco – approximately a thousand for $10!)

Fever Tree, Tonic Syrups for Rum and for Gin

Now for the tonic water.  We like to offer at least one house made tonic syrup.  A small amount of tonic syrup is added to carbonated water in the drink to make tonic water, (our recipes are here).  These syrups are designed for a specific spirit and make wonderful cocktails.  However, we have found that while our guests like it when we make one these for them, when left on their own, they will usually opt for bottled tonic water.   We continue to offer the tonic syrup, but we always include one premium brand of tonic water – usually Fever Tree.  We also use the small bottles so that there is no measuring required.

However many choices of spirit you offer, don’t skimp on the garnishes.  Arrange bunches of fresh herbs in single old fashioned glasses, with small bowls of sliced citrus and berries.  If some of your herbs are less than attractive, pinch off the leaves and present them in small bowels as well.  Release your imagination with the variety of flavors, colors and textures of garnishes and the containers in which you offer them.  The more inviting the presentation, the more your guests will be encouraged to experiment and enjoy their mixology talents. Here are some suggestions:

Set up your Tonic Bar where it is easily accessible

Little recipe placards make it easy for your guests

As noted above, set your Tonic Bar up in an easily accessible location.  We use a round table.  Set out your bottles of spirits, a few bottles of tonic water along with a bottle opener, and garnishes.  You might want to set your glassware and ice bucket on a separate counter.  This will minimize the chance that they get knocked over while someone is reaching for ingredients.  We always include a written recipe with suggestions of garnishes for each spirit.  This will eliminate any anxiety your guests may have over not knowing what to make.  You want to keep it simple and fun.

A knife and cutting board allows guests to prepare their own garnishes

To get things started, make up a Gin Tonic so everyone can see how it’s done.  Those guests can then show any late comers when they arrive.  You will then only need to refresh any garnishes, tonic water bottles and ice.

Recipe for Gin, Rum or Vodka Tonics

• 2 oz Spirit – either Gin, Rum or Vodka
• 6 oz. Tonic Water (1 1/2 oz Tonic Syrup and 4 1/2 oz. Carbonated Water)
• Optional dash of simple syrup for gin or vodka/demerara simple syrup for rum
• Garnish – see below

 Instructions:

1. Add ice cubes to a large, stemmed wine glass
2. Add garnishes except for any citrus peels for expressing
3. Add your Spirit of choice
4. Slowly add the Tonic Water (or Tonic Syrup followed by the carbonated water).
5. Express any citrus peels and serve

Suggested Garnishes:

Rum Tonic with House Made Tonic Syrup

We have found that our guests enjoy the opportunity to experiment with the Tonic Bar.  By offering multiple choices of gin, vodka and rum along with a myriad of garnishes, you enable your guests to explore a range of Gin Tonics.  Our guests tend to lower the amount of spirit in each drink thus allowing themselves to try multiple variations.  If some of your guests may be a little more stayed or if you just wish to expand the offerings, set out a few old fashioned glasses so someone can make a standard Gin or Vodka and Tonic.  Throw in a bottle of vermouth and martini glasses and your guests can head down that road.  As always, we offer self serve wine and beer along with non-alcohol options.

Cheers!