mxmo

MxMo: Wildfire

*warning: If you or a loved one is suffering from ‘Game of Thrones’ withdrawal at this time time, please consult my creepy hand, which has been held firmly in the air, waiting to give you the most excellent high 5. Also, you are a nerd. And I love you.

That time of the month y’all. Nope. Gotta’ re-do that horrible intro. Fuck it. Mixology Monday is here again, this time hosted by the ever mysterious and always entertaining Muse of Doom of Feu de Vie. A few words to set the mood:

Find and/or develop a recipe that incorporates Fire.

You don’t have to go full Blue Blazer, not nearly — heck, you could go full Fireball Whiskey! (orFire Rock Pale Ale, etc..) You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. (and if you’re grilling fruit, save some for me, will ya?)

In essence, bring the heat! Bring the Fire! Bring your inspiration!

I gotta admit it, you guys. I had no clue as to how to incorporate fire. I mean, that’s not even an ingredient, that’s a freaking element for crying out loud! So I cried for a while and considered making a molotov (a real one with Alize or something amazing) and just having a photo shoot with it, cause you know they look bad-ass but I refrained and here we are.

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So yeah, green fire from Game of Thrones lore. That’s basically the whole premise of this here craft cocktail. Oh what’s that? where’s the green fire? Funny you should ask that, friend. In short: That’s just not gonna happen in an edible way tonight. Booze burns a lovely blue, regardless of the color of the actual liquor. Here I’ve set some absinthe with a bright green hue on fire but mainly because a) it’s 110 proof and that stuff will basically burn a hole in you anyway. b) as I mentioned, this specific brand has a rad color. c) it pairs well with the flavors in the drink which yeah, I guess is important if I’m writing up a recipe around it.

In looking for a drink that had some element of green liquor on fire, I found the “Old Flame” from the excellent PDT cocktail book which I then used as a guide moving forward. Here we subbed the gin for pisco, the Chartreuse for Strega and added some absinthe which FYI, pairs great with pineapple. Fresh pineapple. Not that shit out of a Dole can. You’ve been warned.

crafting:

1 1/2 oz Porton Pisco
1/2 oz Strega
1 barspoon of Bitter Truth Creme de Violette*
1/4 oz Absente
1/2 oz lemon juice
1 oz fresh pineapple juice
egg white

Dry shake (no ice) the pisco, strega, lemon, pineapple and egg white.
Add ice and the barspoon of creme de violette.
Shake some more and strain into a coupe. Almost there…
PRO tip: when using matches, wait until the sulfur has burned off before you use it.
Light the 1/4 oz absente in a jigger and slowly float/pour it over the top (as seen above).

[ Enjoy ]

MxMo: Cosmopolis

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“Find a recipe, either new or old, and switch around at least two of the ingredients to sister or cousin ingredients but holding the proportions and some of the ingredients the same. The new recipe should be recognizable as a morph of the old one when viewed side by side”
-Frederic Yarm

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This month’s MxMo pulled me out of retirement (more on that later). I missed the last one and wasn’t gonna let the same thing happen again, especially with Frederic of CocktailVirgin fame (fancy-shmancy writer at large) and big Kahuna to Mixology Monday. I liked this month’s theme a lot. Whenever there’s a chance to take something old and make it new, I’m all over that. I mean. Isn’t that what mixology is all about?

As soon as I read the stipulations of MxMo LXXV I immediately thought of this great video I watched a while back by Nils Boese. So really its a series of videos (ALL IN GERMAN!) where this guy teaches you how to make classic drinks (and how to wear the tightest shirt possible) but every now and then he’ll throw something random (like a Jaeger negroni) and I’ll be feverishly trying to translate it, like an asshole, until I give up. How much are German lessons?

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  • Junipero gin
  • Cointreau
  • Leopold Bros Cranberry liqueur
  • Lime juice

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Not all cranberry juice is created equal. I stay the hell away from any juice from concentrate (aka sour mix) so in this case, I’ve replaced the cranberry juice for liqueur. It works surprisingly well and the one from Leopold Bros is nice and tarty without tasting like syrup.

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Surprising absolutely no one, this drink is pretty damn easy. The idea here is for a pleasant gin cocktail with familiar flavors enhanced by the botanicals in a good gin that vodka just simply doesn’t have, along with the richness of the liqueur. 

1 1/2 oz Junipero gin (or your favorite gin with citrus notes)
-substituted the citron vodka for a dry gin with citrus notes.
1 oz Cointreau
3/4 oz Leopold Bros. cranberry liqueur
-substitutes the cranberry juice
1/2 oz lime juice

Add all these little creatures into your mixing apparatus and turn it into something tasty.
Double strain into a martini glass and garnish with an orange peel, after pressing its oils on top of the drink.

[ Enjoy ]

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To my left are the proportions used for a common Cosmopolitan. In fact, that drink in the back is a 100% legit cosmo… that I’m actually drinking right now… For this specific iteration with the gin, I would advice crankin’ up the lime to 3/4 oz, as it plays better with the liqueurs’ sweetness.

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MxMo: Drink Your Vegetables

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I almost didn’t participate. Mainly ’cause I’m a big baby.

Making a cocktail that tastes good, looks good, smells good and more importantly, would make you want to have another (cause lets face it, we’ve all downed some shit drinks one time or another just to be polite) is no simple task. To put things into context:

This month’s Mixology Monday is hosted by Rowen of Fogged In Lounge where vegetables take center stage. Yeah. You know, those things that sprout from the ground that you normally avoid at all cost.

“Want to get more vegetables but you’re always eating on the run?… Well then, how about a vegetable cocktail? No, not that nice little glass of red stuff Grandma put at each place setting—we’re talking something with a kick in it. You can definitely start with the little glass of red stuff and expand it to a Red Snapper-style drink like a Bloody Mary. Or how about a cucumber-scented cooler like a Pimm’s Cup, or maybe a cocktail featuring a vegetable-based ingredient like Cardamaro or celery bitters? Maybe you’ve been wondering if you can get more mileage out of that juice extractor before consigning it to the garage sale. However you get them in that glass, be prepared for the most fun with vegetables ever.”

I thought everyone would be making something with carrots or cucumbers, since they lend themselves so well for this. Add to that the fact that I already have cucumber drinks on my blog and I was running out of options. I mean, I STRONGLY entertained the idea of using roasted asparagus for a long time (too long). But then I imagined everyone’s face when they asked what was in it and I said “asparagus”. In case you’re wondering, I imagined them giving me the “ew. who just farted?” look.

My fiance suggested radishes which I love and don’t even consider a vegetable. Probably ’cause I’ve been eating them with salt and lime since I was running ‘Death to Sour Milk’ and how many kids do you know that like vegetables? They’re bright and a bit spicy in nature so I added a bit of red pepper flakes to give that spiciness a high 5 and a few drops of rhubarb bitters to finish it off.

Hope you like it. I know I did.

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Pisco
Nigori Sake
Bitters
Radish syrup*
Lemon juice 

*For the syrup, take equal parts water, sugar and chopped radishes (washed but not peeled). Boil. Then add a bit of red pepper flakes for a bit of heat. Simmer. Bottle unstained when cool.

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1.5 oz pisco [ Porton ]
3/4 oz nigori sake [ Rihaku ]
1 Dash of Peychaud’s Bitters
6 Drops of rhubarb bitters [ Brooklyn Bitters ]
3/4 oz radish Simple*
1/2 oz lemon juice

Pour all contents into a shaker and add ice.
Shake it like you would a tanned European lover.
Double strain into a chilled coup
e.

For the garnish (my favorite part this time around), take 2-3 small radishes, peel them, rub the leftover lemon on them and then dip them in some salt. If you have some funky salt, now would be the time to use it.

[ Enjoy ]

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MXMO: From Crass to Class

What is mixology monday? Basically it’s a “booze thunderdome”.  I don’t think Tina turner is making drinks here tho. Unfortunately. I didn’t know about this until about a week ago, so don’t feel bad. All I know is there’s a cocktail theme every month, people get excited, fitted vests are pressed and some crazy shit goes down. This month’s theme comes from Scott Diaz of Shake, Strain & Sip: ‘From Crass to Class’. Basically its ‘Pretty Woman’ but in cocktail form. Maybe I didn’t understand the assignment but that’s what I based the entirety of my drink on. In fact, I named my cocktail “Hooker with a heart of gold(rum)”.

I’m from Long Island, NY and we know a thing or 2(hundred) about crass. you dont believe me? ride the LIRR from Babylon Station to NYC on the weekend. If I had a dollar for every time I heard a Malibu Bay Breeze being ordered or counted every drink that had Rose’s grenadine in it, I would have used it to tip the bartender while giving them an empathetic nod. so what better tools to use for this challenge than those preferred by my lovely ladies?!

bab_ing_2.11

Had to buy a bottle (a small one) of Malibu rum for this as I am far too pretentious to keep it around these days. Add to that some Rose’s grenadine, canned pineapple juice and Capt Morgan and we have the recipe for the biggest headache and potential hangover you’ve had since that spring break in sophomore year of college.

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I’m sorry. I can’t. I just CANNOT use this grenadine. I mean its meant as a coloring agent and to induce diabetes, right?  So I swapped out the “grenadine” for some Aperol and Peychaud’s to maintain that color; Getting some bitters into this was all but guaranteed cause DAMN this Malibu is sweet. I mean, it might as well be simple syrup. Not to mention weak. 21% abv?! And people get drunk on this at nice weddings and Caribbean islands all summer long?! Luckily the capt Morgan is 100 proof but that guy can’t be trusted.

babylon

3/4 part Malibu Coconut Rum (21% abv)
3/4 part Piña syrup*
1 part Aperol (11% abv)
1 1/2 part Capt Morgan 100 proof spiced rum (50% abv)
1 dash of Peychaud’s bitters

*Piña syrup:
1 cup canned 100% pineapple juice
1/4 cup grated ginger
1 cup sugar
1/2 cup water
boil. simmer. cool.
add 1/4 cup lemon juice. Stir and bottle.

Shake it.
Double strain into a martini glass.
Garnish with a lemon peel and enjoy.

There it is. Babylon Station. A classy looking drink, somewhere in between a Piña Colada and a Malibu Bay Breeze (for the love of God) that made me reminisce about velour track suits, loud drunks and home. Give it a go. Chances are if you’re reading this, you know better than to make it as is, so in all fairness, I Would recommend you try this drink with minor variations:

1 1/2 part Sailor Jerry’s spiced rum (46% abv)
1 part Piña syrup**
1/2 part Aperol (11% abv)

OR

1 part Banks 5 Island rum (43% abv)
1 part Piña syrup

**Piña syrup (the right way):
1 fresh pineapple. chop up about 2 cups of it and juice the rest
1/4 cup grated ginger
1 cup RAW sugar
1/2 cup water
boil. simmer. cool.
Add 1/4 cup fresh lemon juice. Stir and bottle.

Shake em all up. Double strain and garnish with a lemon peel.
[Enjoy]