pink

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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Debutante

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I turned 31 this past month and I’ve realized something: I’m kind of a dick.
While there’s many [oh so many] reasons why those closest to me I would think that’s true, in this particular case it’s due to my new restaurant/bar ritual:
step 1. Check out the bar, the liquor and layout.
step 2. Check out the bartenders. Not like that.
step 3. Check out their drink menu. Study it even. Like Im gonna write a thesis on it.
step 4. Order 2 cocktails off of it, watch them make it and then stare at it for a prolonged period of time.
step 5. Taste the cold beverage. Never with a straw.
step 6. [MOST of the time] tear it a new asshole. Then force offer my fiance to give it a sip.

Basically I’m “sizing” myself up to the person working the bar, reverse engineer the drink in my head (proportions,
brands, ingredients, etc) and then I pretentiously start to bitch about it and how I would do it better.
I would stop this unhealthy behavior if I didn’t like it so much. I mean, its basically my new favorite hobby [aside from discovering daily on how much I’m turning into my father].

This is wrong. I’ve never worked @ a bar so I have no place in saying I would do it better but when you don’t know
how to make common drinks or don’t know how to balance a cocktail but you expect me to pay +/- $10.oo for it, you’re just asking for it.

There is a silver lining out of this however, in that I get new ideas for drinks to make @ home [aka the Death To Sour Mix headquarters] or many times try and make those drinks what I want them to be.

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Grey Goose Le Citron vodka
Domaine de Canton
Lemon juice
peaches
ginger

I got the idea for this drink while @ CityBar in the Lenox Hotel, Boston. There is was called “Peach-Ginger Martini” and it was very sweet but I liked the idea of the ingredients enough to give it a go.

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Note before you cut the peach:
A nice garnish for this is to use 2 pieces of the round exterior of a peach and make a mini-cookie-like sandwich out of them, which is subtle and very much edible if desired.

Use about 1/2 of a ripe peach and 2 small slices of ginger into your glass and muddle them until its just a straight up messy in there.
Pour in 1 part freshly squeezed lemon juice
Add 1 part Domaine de Canton ginger liqueur and 3 parts of the vodka
shake it like I taught you and double strain it to get rid of those bits of fruit.
[Enjoy]

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Indian Summer

3 parts rum [ Banks ]
1 1/2 parts young coconut water [ Vita Coco’s need not apply ]
1 part velvet falernum [ the boozy kind ]
1 part cranberry compote
1 part fresh lime juice
dash of allspice

Im telling you right now: this is not a drink you’ll make often. you may never even make it again after your first go. So why the fuck did you add it in the first place??!! you ask; so politely. well, its pretty looking. and sometimes in life, thats good enough. Ladies, am I right?!
This cocktail is great for learning how to balance flavors and textures in a drink. Not long ago, I didn’t know much about ratios and control when making cocktails. Which meant I followed recipes as written, without question. PRO TIP: Dont follow cocktail recipes and expect to love them just the same as the person who wrote them. Experiment (like you did back in your sophomore year in college) and tweak it to your own liking. How will you make something truly yours otherwise?

How to:
Take the fresh coconut water [ don’t forget to scrape up all the good stuff from the inside as well. more on that in a bit ] and pour it into your mixing glass
Add the cranberry compote, the lime juice.
Take a couple of pieces of the coconut meat you scooped out and add it to you mixing glass. muddle that to extract the oil from the coconut. [ extra points if you’re brave enough to muddle the limes used as well ]
Add the rum, falernum and a tiny dash of allspice.
Shake it and serve in a collins glass filled with crushed ice.
[ Enjoy ]