guava

Harlow & Sage

Estamos de regreso con una nueva serie the bebidas utilizando tequila como la base principal, jugando con la idea the mezclar regiones…. JK. The blog is still in English. For now.

Hello again, muchachas and welcome to the last post which features the stellar photography by Lyudmila Zotova. Hopefully there will be more down the line with her (or other rad people out there!) but there was only so much you can do in a couple hours. Though I do believe Sting would disagree with that statement.

I was recently told that my drinks, interesting as they may seem, are not always easy to make due to some of the ingredients not being so easy to find. My initial reaction was: Oh fuck. What do you mean you cant find a rare form of gum Arabic that only grows in a tiny region of Africa?! You mean to tell me not everyone has access to the vast options of booze we swim in (like Scrooge McDuck) here in Boston?!

I want there to be a big range of cocktails you can make anywhere but I also like introducing readers to new products that I believe are exciting and new in the arena of craft cocktails but I’ll make an effort to make them as accessible as possible moving forward, with the occasional sumptuous tipple.

*Remember a while back when I posted this gin drink (which I’ve since updated so do check it out) where I used this fun syrup made from guava juice and sage ?!? No? It’s totally cool. We’re still friends but I will NEVER forget this betrayal.

I was just fucking around with the idea of tiki but with “Spanish flair”. What that means exactly, I don’t know. But I imagine it would be like me going out to a bar wearing a Hawaiian shirt, those sweet shoes bullfighters wear and a Mexican sombrero. If you wear this exact combination when you go out, please don’t. Just. don’t

Once you’ve made the syrup and placed it in some form of bottle or empty milk carton, you can start cranking these out in no time. My wife gets thirsty real quick so I’ve learned to make these in about 8 seconds. I know better now. Oh no, I think she’s coming…

Harlow & Sage

2 oz reposado tequila [ Espolon ]

3/4 oz Licor 43

1 1/2 oz guava & sage syrup

1 oz fresh lime juice

several dashes of Peychaud’s bitters

Measure and pour all except for the bitters in a shaker
Add some ice (ice), baby?
Beat the hell out of it and strain into a glass full of crushed ice
Hit it with the Peychaud’s bitters at the top to give it a nice red color
Garnish with sage leaves / kaffir lime leaves, an orange peel or a picture of me.

[ Enjoy ]

I used fresh guava for the syrup in this recipe BUT you can literally use ANY fresh fruit and I bet you it will work, as long as it’s sweet in nature with a strong backbone. This would go perfect with stone fruit like peaches mirabelle plums just to name a few.

MxMo: Witches’ Garden

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This is probably the best smelling syrup ever.

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I’m cutting it pretty close on this Mixology Monday. Call it poor planning or …poor planning? I sure cant blame it on the theme, since it was wide open to interpretation, benefiting from the broad nature of “gardens“. I guess you could make a drink with the devil’s lettuce flowers if you wanted to and it’d be cool. But maybe I didn’t know the rules to this one, so I used one of everything.

The host for this month is my mate Mark (We’re not friends yet but I’m certain I’d impress him with my respectable bow tie collection and wonderful—ly bad British accent) of Cardiff Cocktails fame. Not only does he post some impressive drinks but he’s got a rad Instagram feed as well.

lets take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing. I don’t want to put too many limits on this theme so get as creative as you please, want to use roots, spices or beans as well? Sure thing. Want to make your own herbal infusions or tinctures? Sounds wonderful.

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  • dry Gin
  • curacao
  • lavender bitters
  • lemon juice
  • guava/sage gomme

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In a way I dedicate this one to my mother. She sure as hell doesn’t drink (though she did kick back a shot of Hibiki the day of my wedding) and I’m sure she wishes I didn’t either, but when I think of gardens (this month’s theme), I think of her.

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I used guava here as the base of it all because lets be honest, that fruit is fucking amazing; Not only does it taste and smell lovely but (the pink type) has this rich color too. The best is to peel and juice and strain them but to be honest, I go to this little Cuban place where they do the heavy lifting for me. Yes. I am lazy. Lavender and sage are basically naturally born BFF’s and gin, with its array of botanicals, is there to tie it all up.

If you want to be super crazy, this works wonders with a dry junmai sake instead of the gin, making it much lower in proof but twice as fun.

1 1/2 oz Hendrick's gin
3/4 oz Pierre Ferrand dry curaçao
2 dashes of Scrappy's lavender bitters
1/2 oz lemon juice
1 1/2 oz guava syrup*

*for the syrup, take 2 cups of fresh guava juice, 10 sage leaves, the zest of a lemon (juiced later for the drink) & a bit of grated allspice. Combine them and bring to a boil. When cooled, double strain into a glass bottle and refrigerate it. Should hold up for a week or 2.

Add all to a shaker with some ice and go to town with your preferred method of shaking. Mine’s the one that doesn’t end up all over my kitchen ’cause I failed (every damn time) to create a proper seal.

Double strain into a chilled glass.
Garnish with a few sage leaves on a single lavender branch. Once it looks like a prom corsage, you’re set.

 

[ Enjoy ]

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Guava gomme infused with sage & lemon zest: Initially I had this as a syrup with lavender in it but after making it a few times, it just works so much better when mixed with some gum Arabic, thickening it a bit and using lavender bitters instead. Serious Drinks has an easy tutorial on gomme syrup which you can quickly adapt this with.

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