licor43

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.

Royal Armada

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Condensation can go suck it.

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Apparently I have to start chilling, not only my glassware and spirits but also my house when shooting for the blog, unless I want to end up with photos of sweaty cocktails. And that concludes the ranting part of the tour…

So I’m back, kids. I’ve had a weird couple of months trying to be (the best stripper in Boston) super healthy where I’ve emerged (like a beautiful butterfly some might say) with the following 2 truths about myself:

1. I can’t quit craft cocktails & burritos from Chipotle.
2. No matter how much weight I lose, skinny jeans is just not working. I need to stop that shit.

I’m an avid (yet admittedly suck at it) crossfitter and was following  Whole30 for around 50 days (yeah that math doesn’t make sense to me either), which meant no booze. So I would just stare at my home bar at nights and wipe the dust and cobwebs off my bottles. But I got around to cooking a lot, which actually helped me think of new cocktail ingredients and recipes for the future of DTSM… cause you can bet your sweet ass that I’m enjoying the sweet, loving embrace of gin and whiskey again. Downside is that I suck at drinking at the moment and I have to be real selective with what I make, ’cause chances are that’s gonna be my only drink for the night [picture me nursing a warm negroni all night].

So there. That’s my excuse for the lack of posts lately and now that I have your forgiveness, I’ll give you a quick rundown of this drink, which was intended to be a tribute to Spain but then the west indies got in the mix and it became some weird Frankenstein history lesson that tastes a bit heavy but has a lot of depth.

 

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INGREDIENTS:

Dark rum (Aged)
Brandy de Jerez
Amontillado sherry
Licor 43
allspice dram
Angostura bitters

 



VARIANTS:

This is the first drink I made with sherry, where I tested both Oloroso and Amontillado, 2 of the most common "heavier" ones; The Amontillado won this time but I'll be sure to make something with the Oloroso soon. I dont know what took me so long to start using this stuff but I guess you get used to vermouth after a while... 

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Measure and pour the following into your trusty mixing glass (which you should have chilled slightly beforehand by stirring the lonely ice and straining out the water):

1 1/2 oz Appleton Estate 12 yr rum
1 oz Lustao Amontillado Sherry
1 oz Gran Duque D Alba Brandy de Jerez
1/2 oz Licor 43
1 barspoon St. Elizabeth AllSpice Dram
2 dashes Angostura bitters

Now perform your preferred stirring technique.
Strain into a Nick & Nora glass [if you’re cool like me] and garnish with a lemon peel monstrosity like seen above.

[Enjoy]

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