juice

Fox In The Garden

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This drink will wake you up. Between the St. George Terroir gin which is pretty unique, to the brightness of the beet juice &  the bitter delight that is Cynar, it has a decidedly earthy profile that’s a welcomed departure from a sea of Manhattan-like variations of the season.

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I really have to get my shit together with posting more often. I’ve had this post ready for well over a month and just now decided to show up fashionably late to the party. If you think this is bad, try making dinner plans with me at an Olive Garden. Hope you like sitting alone, feverishly refreshing instagram and facebook while the waiter refills your water for the 9th time…cause I ain’t even half way done with my hair. Promise I’ll get better. #pinkypromise

Lately I’ve been obsessing over glassware and how apparently they haven’t invented the right sand that would produce the exquisite glass vessel I require for my cocktails. I mean, it’s not like I’m using red solo cups and empty PBR cans for my photo shoots but in a perfect world, I wouldn’t have to repeat glassware. In this same perfect world I would be best friends with Justin Timberlake and he’d show me the full dance routine to ‘bye, bye, bye’ and I’d show him how to ruin every shirt he owns with buffalo sauce. But I digress. Sometimes I’m not entirely sure what type of glass works best for a drink. Some are easy but when you’re designing cocktails, the lines become blurred. Especially when factoring in a garnish, the use of ice, the amount of liquid, etc.

This cocktail came together rather quickly. I had the base for it with the beets, lemon & mint back when I wasn’t drinking booze and being all whole30. But then I got a bottle of St. George Terroir gin, which is a super-distinct and flavorful gin, it was pretty easy after that. I’m sure there are other beet cocktails out there but one that I enjoyed a lot was one by Suzanne Miller called the ‘Beet Box’ which used genever and needless to say, has the raddest name for a beet-centric craft cocktail.

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Gin
Cynar
bitters
Beet rock syrup
Beets
Lemon juice
mint

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I got the idea for this cocktail (oddly enough) during a time in which I wasn’t drinking alcohol. I was going through some weird times; Times of sugar deprivation and being oddly into Miley Cyrus’ music. Yeah, odd times indeed. But out of that I discovered how good fresh beet juice tastes (and looks) in drinks.

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The hardest part about making this is would be to press the beet juice. I’m lucky enough to have a pretty rad juicer but it happens to be a pain in the ass to wash, so I guess it balances itself out in the end?

1 1/2 oz St. George Terroir Gin
1/2 oz Cynar
2 dashes (~16 drops) of Brooklyn Hemispherical Rhubarb Bitters
1 1/2 oz beet juice
1/2 oz fresh lemon juice
1/2 oz beet rock syrup*
2 small sprigs of mint

Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
Add the rest of the ingredients, followed by some nice pieces of ice and shake.
It’s almost a shame that the color of the beet juice is subdued with the Cynar and the syrup but its a necessary evil. The clearer the spirits you add to it, the prettier it’ll look (FYI).
Double strain into a chilled coupe and garnish with a tiny sprig of mint.

[ Enjoy ]

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Once you’ve peeled, washed and juiced the beets, you’ll have this gorgeous colored goodness in a glass. You may want to sample it first since the taste can vary slightly but it should be sweet, a bit tart and full of  flavor.

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La Muerte Chiquita

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This is my first real foray into mezcal-based drinks. I think I’m in love.

I’ve been ordering drinks with mezcal as much as I can to get a feel for how it works and the subtle (sometimes not so subtle) differences between one another; How smoky is this one? Does it work better with this juice or that one? Does it even mix well with other spirits without being a bully? Does it make me look fat in these pants? Based on the few that I’ve had, I can tell you that mezcal is a beautiful addition to a home bar (any bar really) in the way that absinthe is or like having both, bourbon and rye.

I’ve been trying to get my hands on a bottle of Montelobos mezcal for a while. To the point where I became obnoxiously slightly obsessed with the notion that if I was going to buy mezcal, it was going to be that one or none at all. That’s stupid. I know. Long story short, I got me a bottle and now we’re like best friends. I wanted the first drink I made to be more evocative of its origins (Oaxaca), so I went all Mexican up in this bitch…by way of Brooklyn, NY? Wait. what?? The xocolatl mole bitters are a must but the real treat is the chocolate extract that Taza (MA local) and Bitterman’s made, which gives it a rich flavor. To round it out, you have the dram which is basically being all creepy and coy (like Ally Sheedy in the Breakfast Club) until the very end, where it comes out, almost enhanced by the smokiness making it a pleasure to sip.

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Mezcal
Allspice Dram
Absinthe
Bitters
Mandarins

Fun fact: Initial trial runs had tabasco and creme de cacao which work well with the mezcal but didnt do it for me here. I wanted this to be a mix of a Monkey Gland & 20th Century, while maintaining some of the more traditional aspects of mezcal.

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1 1/2 oz mezcal   [ Montelobos ]
1/4 oz allspice dram   [ St. Elizabeth ]
1/4 oz absinthe   [ St. George Absinthe Verte ]
1 1/2 oz mandarin orange juice
2 dashes of Taza Chocolate Mexicano Extract
2 dashed of Bittermen’s Xocolatl Mole bitters

Prepare your glass with an absinthe rinse (like you would a Sazerac):
Fill a rocks glass with crushed ice and distribute the absinthe over it.
This will coat the glass with absinthe and help chill the glass.

Pour all ingredients into a shaker and beat the devil out of it.
Ditch the ice from the rocks glass which should now have a lovely absinthe aroma.
Strain into the rinsed glass and garnish with a flamed mandarin wheel.

[ Enjoy ]

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Remedies

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You guys, I’ve had a cold now for what feels like the majority of my adult life. You may know it more commonly referred to as “the vapors“. In all honesty, I’m not sure that’s even remotely similar but if it deals with throwing your hand over your brow whilst holding a dainty handkerchief and fainting all over the place, then they might as well be the same thing. Know this: Its been snowing every. fucking. day. here in New England and I’m kinda done with this cold weather business. Done.

In a cry for help, I decided to take matters into my own hands and “cure” myself with some liquor, a large pizza and a marathon session of Girls. What resulted from that was no better or worse than where I started. In fact, I may have eaten too much pizza and Girls has gotten pretty weird lately – FOCUS, Raul! – Drinks. Yes. Basically, I had leftover ginger/honey/thyme syrup from my previous post that lent itself wonderfully to flavors usually associated with cold medicine: honey, ginger, lemon, cherry, chamomile, hard alcohol. All there. So here’s a little something fun to play with. Two drinks to improve your spirits (even when people say NOT to consume alcohol when taking certain cold medicine… But we know that’s BS anyway, AMIRIGHT?!), even if its just for a moment.    

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Normally I write a quick rundown of the type of ingredients needed but since I gave you the ‘ol “switcheroo” here and made 2 in 1. I’m not gonna do that this time. Instead, I will share a ‘Snapple cap’ fact from a tasty lemon ice tea I had the other day:

“You will die alone”

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Santo Remedio

1 1/2 oz El Tesoro Platinum tequila
1/2 oz Drambuie
3/4 oz G/H/T syrup
3/4 part lime juice
1 barspoon Luxardo Maraschino liqueur

Add all to a Boston shaker. Yes, it has to be a Boston Shaker. You don’t have one? Well then good day to you, sir. …but… I SAID, GOOD DAY.
JK. I would never shun you like that. That’s a task best left for family members or loved ones.
Shake it fast. Or in my case, poorly, when you realize that all your strength has left you.
Dont even bother double straining if you’re sick. You wont even feel the ice shards like you would normally.
[ Now enjoy this sweet, sweet medicine ]

The Best Remedy

No association to this wonderful site, which is on my reading list.

2 oz Grey Goose Le Citron vodka
1 eye-dropper of Bitterman’s Boston Bittahs (contains chamomile I’m told
3/4 oz G/H/T syrup
1/2 oz lemon juice

Take everything. EVERYTHING and just dump it all in a cup or zip-lock bag. You choose.
Shake if you’re able and strain into a rocks glass with a piece of ice that’s bigger than my head (FYI: I’ve been told (by my fiance, mainly) that I have an abnormally large head).
Between you and me, I didn’t even bother straining on my first run (there were a few). That ice was delicious.
[ Enjoy ]

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La Cubanita

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I intended to name this post “The eternal struggle for Bank’s 5 Island Rum” but it doesn’t exactly roll off the tongue. So instead I made a drink inspired by the infuriatingly-hard-to-find rum (in the NorthEast at least) which I finally got a couple weeks ago after a +month long search, along with my own variation on the daiquiri.

The funny part is that I’m not the biggest fan of rum; I enjoy a refreshing mojito just as much as the next guy, trust me, but most of the pretentious cocktails I enjoy are old ones that don’t call for rum. You know who loves drinks with rum tho?! Women… and pirates. I know that may sound a bit sexist but try and think of as many cocktails with rum as you can….now tell me who you pictured drinking them? If you answered my sister (sorry, Flor) then you are correct.

So this one’s for them; For the ladies [but the fellas’ can enjoy it just as well].

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Bank’s 5 Island Rum
Velvet Falernum
Lime juice
Blood orange juice
Grenadine

Finding a bottle of this rum will probably be my highest achievement for 2012. What can I say, I aim low.

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2 parts Bank’s 5 Island Rum
1/2 part Lime juice
3/4 part Blood orange juice
1/2 part velvet falernum
1 barspoon of Grenadine [NOT that cheap shit puh-lease]

Pour into a shaker, add ice and beat the devil out of it.
Double strain into a chilled glass.
Garnish with a blood orange wheel or a lime wheel.
[Enjoy]

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