Silver & Gold: The lost MxMo

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I missed the last MxMo and had come up with a recipe which utilizes gold cherries (Rainier I believe is the legit name) that I didn’t want to go to waste. I’ve made a few of them now and I can confidently say that it works with most fruit currently in season if cherries aren’t your thing.

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If you think that mint julep’s are only made for the Kentucky Derby season, I will fight you. I will also most likely lose due to being deceptively weak for my size. Juleps are delicious and I don’t know why I haven’t posted one before. They’re super old school in that they’re one of those types that can be messed around with a great deal and you’d still know what it is. The important thing is to not fuck them up by how you make one (or 10). If you asked me what the most important part of any mint julep is, I’d probably say ‘technique’ (and then you’d roll your eyes at my pretentiousness). Even though I do think the quality of the spirits used in any drink is important, sometimes how that cocktail is made can be a deciding factor in making it great.

Story time: I like to shop @ Etsy. So what? Well, the problem is I kinda suck at it. So I purchased a set of silver plated cups a few weeks back thinking they were gonna be proverbially sweet. Well…About that: they were tiny. I mean, these things are good for Peter Dinklage to drink out of. They’re pretty though, so I’ll use them for making tiny-wittle-drinks for myself when no one’s around.

If you were wondering about the name, it came from me being bamboozled into buying “golden cherries” at the market, along with incorporating silver (blanco) tequila and my puny little silver cup.

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  • Espolon blanco tequila
  • Aperol
  • Fernet Branca
  • Woodford’s Reserve spiced cherry bitters
  • mint
  • rainier cherries

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You’re gonna need to fight your instincts of muddling the mint in the mixing tin. Trust me. A mint julep is built in the serving tin (or glass) and you’ll want to muddle it there to preserve all the flavor and aroma.

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This is a fun drink to make and it just smells lovely; If you like mint. If you don’t, who are you?? 

We’ll make this drink in 3 steps:

Take a NICE sprig of mint (as seen above) and lightly muddle them into the tin or glass you’re going to serve the drink in. Make sure you rub the entirety of the inside with the mint, then discard it. 

4 rainier cherries (pitted). muddle them in the shaker.
add 1 1/2 oz of tequila
Add 3/4 oz of Aperol
Add 2 dashes of the spiced cherry bitters
Add 2 barspoons of simple syrup
Add a BIG chunk of ice and shake (the idea is to dilute as least as possible).

Add crushed ice to the serving tin with the mint about half way.
Strain the mixing tin’s contents into it.
With a barspoon or a swizzle, stir it a bit in a fast, upwards motion.
Top up with more crushed ice. 
Drizzle ~1/4 oz of Fernet on top.
Garnish with the other sprig of mint. 

[ Enjoy ]

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“crush it around the borders of the glass and leave no place untouched. Then throw the mint away—it is a sacrifice.” – From the Old Receipt of Soule Smith

I’m fairly certain I’ve talked about Chris Mcmillian before on the blog or twitter or in my dreams, I don’t know. But you should definitely check this post from The Museum of the American Cocktail.

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The Architect

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This one’s for you, Tony. You classy ol’ fox.

I struggled making this cocktail at first. Which brings me to my first point: don’t force a drink. Sometimes they just need to be unceremoniously discarded and forgotten; Much like Lindsay Lohan. I got the idea for this one a little while back while getting some refreshments @ Drink (yes. I know I’ve talked about this place before but you wouldn’t shut up about that place either if you had a drink blog). I was alone that day, putting out the vibe*; Which is when I met the most regal 70 year old man. In the 2 hours that followed, we talked about 2 things: architecture & absinthe. He was even kind enough to draw me a diagram. Class act, that Tony.

So none of that info, or “a story of forbidden love” as I like to think of it, was pertinent to the actual drink except for the fact that it’s where it gets its name, along with its inclusion of absinthe. I would like to end this post saying that if he were to taste this, he would love it but that’s bullshit. In fact, I’m sure he would hate it and go back to Drink, only to burn it to the ground.

*the vibe: Raul standing uncomfortably in a room, sweating profusely and giving the distinct impression that he just strangled someone in the men's room.

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Fernet Branca

For the salt, I used Elana’s recipe from Stir and Strain for ‘vanilla salt‘. That site deserves way better than just a side note here (it’s been on my ‘Read‘ list since day 1) and you NEED to check it out (now) but I’ll have a full post dedicated to her site shortly.

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This is a stirred drink, served over ice.

1 1/2 oz Sweet vermouth  [ Cocchi Vermouth di Torino ]
1/4 oz Absinthe  [ St. George Absinthe Verte]
1/2 oz Ramazzotti amaro
1/4 oz Fernet Branca
8 drops Brooklyn Hemispherical Black Mission Fig bitters

Add all these guys into a mixing glass with ice and stir.

Add a large ice cube into a rocks glass and pour the cocktail around the cube.
Take a pinch (what’s less than a pinch? well that) and place it on top of the ice.
[ Enjoy ]

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Heart of Darkness

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Don’t try and use lemongrass as a straw. It just doesn’t work and you end up winded as f*ck.

I’m letting you know that this drink is a pain in the ass to make. I shouldn’t say that when the whole point of my site is to provide cocktail recipes that anyone can make but it’s a delicious labor of love for what it’s worth. For that I’d advise that if anyone reading this actually decides to make it, make a lot of it. You’ll find that its remarkably easy to drink and if you enjoy Thai food (I do and I find that remarkably easy to eat. All of it) then this is a drink that’ll have a lot of those familiar flavors and aromas.

Lets get this out of the way: making your own tamarind juice is delicious but it’s kinda gross to work with. You buy this block of seedless pulp (@ basically any Asian market), then you have to warm it up, strain it, dilute it, bottle it. But once you’re done, you have this nice tarty juice that has this subtle acidity to it that’s just begging to be used in cocktails. Because of said acidity/tartness, I didn’t really use much citrus in this drink and if you use more tamarind, you may not even need any at all.  If you already make your own ginger beer, then I highly advise you use it here. Especially if you make it with a lot of that ginger spice (not that one but you know you were into them at some point. Don’t lie to yourself).

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Spiced rum
Tamarind juice
Allspice dram
Angostura bitters
palm sugar / lemongrass  simple*

This drink is a take on the ‘Dark & Stormy’ which is pretty much a rum based Moscow Mule. So to make it more interesting, I added a lot of South East Asian flavors to make it more unique.

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*For the palm sugar / lemongrass simple:
Instead of using regular simple, take 1 part palm sugar (natural sugars from coconut trees) to equal part water; Add to that a couple 4″ pieces of fresh lemongrass  (pro tip: beat them up a bit with a muddler to loosen  up the fibers and release its flavors). Boil. simmer. cool. strain. bottle. You know the drill.

1 3/4 oz Sailor Jerry spiced rum
1/4 oz St. Elizabeth Allspice Dram
2 dashes Angostura bitters
3/4 oz palm sugar / lemongrass simple
3/4 oz tamarind juice
1 wedge of lime (bout an 1/8 of a lime in size)
Shake all of the above and strain into a Collins glass with some fresh ice.
Top up with ginger beer (Fever Tree here).
Garnish with a stick of lemongrass, a lime wheel and a kaffir lime leaf.
[ Enjoy ]

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Le Doux Mule

2 parts pear vodka. [ Grey Goose La Poire ]
1/2 part fresh squeezed lime juice [ and I do mean FRESH ]
1/2 part ginger liquor. [ Domain de Canton ]
A little ginger beer just to top it off. [ don’t you dare use ginger ale ]

Moscow Mule’s get assembled within the mug they’re made in but this is a classy lady, so we’re gonna at least buy her dinner

How to:
Fill a rocks glass to the top with cracked ice.
Pour the vodka, lime and liquor in a shaker, add some ice and shake.
shake it a bit less than what you normally would. Trust me.
Strain and pour into the rocks glass.
Top with the ginger beer.
Garnish her with a lime twist.
Double straws if you got ’em.
[ Enjoy ]