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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.

Eventing: Negroni Week 2014

The Negroni; A drink that to be completely honest, I just couldn’t get into for the longest time. In all fairness, you go to 5 different bars and they might serve you that cocktail 5 different ways. My favorite “custom iteration” was always the shaken, no vermouth, cheap gin with muddled orange. Mmmm… if I could be sippin’ on that mutated horror this very second…

While I’m on the matter, can we all agree that Negronis served ‘up’ in a martini glass is kind of weird? Like “people that date their cousins” weird. “Oh, thank you for serving me a cocktail that will no doubt get real warm, real quickly cause I intended to sip this gingerly while I waited to ease my way into a night out with friends, but fuck it, I’m gonna be hammered now!”. Thank you, friend.

So what is Negroni week? It’s an event sponsored by Imbibe & Campari where a portion of every Negroni sold at a participating bar between June 2nd – 8th goes to charity. “Drinking For A Cause” is the name of the game.

As we all know, a “classic” Negroni is made with equal parts gin, Campari & sweet vermouth. Thats it. You just stir that stuff up and pour it in some ice with an orange peel and you got yourself a stew, baby. I never liked the original formula; Found it much too sweet. It wasn’t until I saw Jim Meehan (of PDTNYC fame) doing a 2 parts gin to 1 part sweet vermouth & Campari that I really started enjoying them. So much in fact, that it’s my go-to drink at any bar (with a lemon peel tho). Then I found this spin on the classic:

All photos courtesy of Lyudmila zotova (photographer extraordinaire) for Death to Sour Mix.

So have yourself a few classic Negronis this coming week, be it at home or at a participating bar if you want to feel good about yourself (careful you don’t feel “too good”) but then try this one on for size:

2 oz Junipero gin (Plymouth works wonders)
1 oz Carpano Antica sweet vermouth
3/4 oz Averna amaro
2 dashes Scrappy’s orange bitters

Pour into a mixing glass and stir.
Pour into a rocks glass w/ ice
Garnish with an orange peel.
[ Enjoy ]

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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Norma Jean

2 parts rye whiskey [ Bulleit ]
1 part ginger liquor [ Domain de Canton ]
1/2 part fresh lemon juice
2 orange slices [ cut a nice round slice and again down the middle ]
3 slices of fresh ginger
Grapefruit bitters [ Scrappy’s ]

I came up with this drink when thinking of old school Hollywood and the idea that they weren’t from there but rather migrated there (like geese. beautiful, majestic geese) from a much humbler setting. It’s also a riff on a simpler drink called ‘Alcatraz’ from The American Cocktail.
This isn’t exactly something one of those fancy ol’ gals would drink but it is something that i think the man sitting with them would. Unless they only have Bourbon, in which case they’ve probably ordered an old fashioned…er…but that’s a drink for another day.

How to:
Take the orange slices, the ginger and the lemon juice; Muddle them sensually real good.
Add the ginger liquor, whiskey and a couple dashes of grapefruit bitters.
Shake it to wake it up, not put it to sleep (as Chris Mcmillian would say)!
Pour into a rocks glass with a big block of ice and garnish with an orange slice…or whatever you want. Its your party.
[ Enjoy ]