Tuesday, March 04, 2014
Sunday, March 02, 2014
Monday, February 17, 2014
Thank you to Paul Clarke for creating it. Thank you to Fred Yarm for (resurrecting and) sustaining it. Thank you to Andrea Of Ginhound for hosting it.
The theme is sours. No, not Sourz! Sours. The class of drink! When I was a younger man I knew of the Whisky Sour and didn't realise that other drinks I enjoyed were also sours. (I also may have thought sour mix was needed to make a sour. Maybe.) What is a sour? For a lesson about sours check out 12 bottle bar. For some avuncular wordsmithing of what a sour is check out Doug's submission for this month.
Alright, got it? Good! Andrea went as for as to allow Fizzes and Daisies in as Sours but we needn't go that far afield. Usually when it's MxMo time I flip through my books and search blogs looking for ideas. Sometimes I even put together my own drink(s)! Not this time though. I knew what drink I'd make from the get go! (No, it isn't the signature drink of that happening club right across the street from right across the street.) The drink in question is the one that started me down this cocktail blogging rabbit hole. Sure I drank cocktails before and sometimes blogged about it but I didn't really "get it" back then. I had yet to discover proper grenadine too so my first makings of this drink were quite pink. Nowadays, since I use homemade-ish grenadine, it looks more like a daiquiri made with amber rum. Yeah, that's the ticket. I also used vermouth well past it's prime in those fledgling days. Believe you me these days I do things proper!
I did get a couple of things right from the start. I used fresh lime juice and Cuban rum. Havana Club Anejo Blanco just happened to be the "house rum" if you will, but it couldn't have been more fitting...
So, what is this drink? Where did I encounter it? By happenstance I came across it in one of my books and it piqued my interest. It's mere name enticed me. The ingredients as well sounded up my alley but it was the name that drew me in. At that time although I had several drink books I only considered one to be a serious book. Charles Schumann's American Bar was that book and therein was this drink (along with many others which haven't borne nearly as much repetition of imbibetude.) This is the drink that really opened up my repertoire and broadened my horizons beyond Sidecar-at-home/Manhattan-when-out. From before my time and before your time, the booze-cruising tourist trap libation, from "Where the wet begins", (it's Kismet!) I give you:
[drink pic scheduled to arrive Tuesday]
The Sloppy Joe
0.5 oz lime juice
0.5 tsp triple sec
0.5 tsp grenadine
0.75 oz dry vermouth
0.75 oz white rum
Shake; Strain; Up. Let your world expand.
Sunday, February 09, 2014
Sunday, January 19, 2014
It's January. It's time to simplify. Our host Joel at Southern Ash has given us the theme of highballs for this months Mixology Monday. I could give you a tasty recipe using that bottle of Captain Morgan Spiced you got for Christmas from some well-meaning soul. I could do that but instead I'll climb a mountain of crushed ice and party with a penguin. Behold!
- JWray & Ting
- 2oz JWray
- 6oz Ting soda
- Build over ice
Simple yet effective.
Cheers and be well!
Sunday, September 22, 2013
6 oz boiling water
1 tablespoon Lapsang Souchong
5 saffron threads
2 whole cloves
1 tablespoon honey
Combine water, tea, saffron and cloves. Steep for 8 minutes. Stir in honey until dissolved. Strain and cool. Once cooled pour in a chilled and ice-filled Collins glass. Garnish with a lemons wedge.
It goes well with spicy stir-fry. But don't take my word for it…
Monday, August 19, 2013
It's Mixology Monday time again. This time our host is Muse of Doom of Feu De Vie. The theme is fire. Let's
Many years ago I received as a gift a cocktail book called The Complete Book Of Mixed Drinks. No, not this book. A different book. Possibly a semi-promotional book funded by Seagram's and sold in Australia. Possibly. For a time some recipes appeared verbatim on www.boozee.nz. This last fact may still be the case or it may not. I didn't check. Anyway, amongst the typos and wrong photos and general oddness there was one drink in particular that struck me as really odd. The drink itself is pretty straight forward and tasty. The garnish of grated chocolate seems plausible enough but the second garnish is a horse of a different colour! I will give you my version then we'll move on to the verbatim version.
Warm galliano and place in a warmed 5 oz cocktail glass. (The warming is key. Without it I had to spike the Galliano to up its proof in order for intro light). Swirl to coat glass. Sprinkle sugar over liqueur. Light galliano on fire! Slowly pour hot coffee into glass. (The flames should continue buring until you've nearly filled the glass). Top with cream or whipped cream.
And now the best part! It's not nearly as much fun as you think it's going to be but it's absurdity more than makes up for it:
Serve with a saucer of marshmallows.
Yeah, you read that right. Marshmallows. The little ones. The little pastel coloured ones. Here's the original recipe from the book:
Thank you Muse Of Doom. Thank you Fred Yarm. Thank you Paul Clarke.