Sunday, October 16, 2016

Mixology Monday CXII: Mashup

Ahoy!

Its been a while. Some other time we'll get into the whys and the wherefores. It's Mixology Monday time. The theme (picked by our illustrious leader Fred Yarm) is mashups. I presetn to you this mashup of the Japanese Ccocktail and the Bluegrass Mai Tai. Yeah, that's the ticket...



Simple Headphone Mind
1 oz Armagnac
1 oz Cognac
1 oz lemon juice
0.5 oz orgeat
0.5 oz Grand Marnier
3 dashes Boker's Bitters

Shake with ice and strain into a DOF filled with crushed ice. Garnish with mint.

Cheers! Be well.

Thursday, September 15, 2016

That's Not A Good Drink, Bront!

Don't make this drink. Just don't do it. In the grand booze-blog tradition of "I drank it so you don't have to" I (reluctantly) present to you:

The Hacha Cocktail
"Rub the inside of the glass with a small section of fresh garlic. Equal parts Gin and Rye Whiskey, a dash of Peychaud's bitters. Grenadine until blush pink. Shale well and let stand 2 minutes before serving"

Uh, right. Let's try this:

1 clove garlic
1 oz gin
1 oz rye
0.25 oz grenadine
1 dash Peychaud's bitters

Cut garlic in half and rub inside of cocktail glass with it. Assemble wet ingredients in a shaker. Shake strain. Set timer for two minutes. 

As you can see I didn't bother double straining this one. I really wanted this to be drinkable at least. It isn't. Not even by me!




Garlic and gin works well in the Vampire. Rye and Peychaud's is a classic. But both at the same time? No, it's no good. Just as David Wondrich suspected.

Cheers!
Be well

Tuesday, September 06, 2016

Tiki Tuesday: Mongoose In A Barrel

Ahoy! I'll bet you're thirsty. Let's not concern ourselves with where I've been and why I haven't been blogging and get right to it! Some time ago in the age of TDN there was a drink garnished in Egyptian godly fashion and calling for XO rum and named after a mongoose! It was Doug's Rikki Tiki Tavi. Not quite as long ago from Putney Farm came the Rickey-Tiki-Tavi. Both fine drinks. One perhaps more well-knit than the other. One perhaps less accommodating of substitution than the other? Anyhoo, rather than rehash drinks already presented let's put the drinks together! Hey let's use that bottle of Brennivin we've got too!



Reykjavik Tiki Tavi
1.5 oz Chairman's Reserve
1.5 oz Brennivin*
0.75 oz Smith & Cross
1 oz honey mix
1 oz lime juice
1 oz pineapple juice
1 oz orange juice
0.75 oz orgeat
2 dashes Abbot's bitters

0.75 oz Louis Royer VSOP as a float.

Assemble in tiki fashion with much crushed ice and shake, whirr, blend, etc. Disgorge into a fanciful vessel. Float cognac. Garnish with tiki mayhem.

*In a pinch you can substitute whichever akvavit/aquavit you have on hand. Augment the drink's name in a suitable fashion if this is the case.

Enjoy!
Cheers!

Wednesday, July 13, 2016

Woods Walk Wednesday

I was going to go for a walk in the woods. Then I was going to tell you all about the lovely trails of Warbler Woods. I was going to. The road to Hell yadda yadda...

Tuesday, July 12, 2016

Tiki Tuesday: Guy In A Cabana

Some time ago on Instagram Jason Alexander posted his 2016 version of Helena's Guyana Zombie. Recently I was reading the Mountain Of Crushed Ice post about the drink and realised (yes, sometimes the wheels churn slowly) that the Spiced Coconut Honey is esssentially Pearl Diver's Mix with coconut subbed in for butter. What's a fella to do? Well, start from the start and then...



Sea Foam 
0.75 oz lime juice
0.75 oz orange juice
1 oz Guyana Zombie Mix*
2 oz black blended rum**
0.25 oz seaweed falernum**
2 dashes Angostura bitters
6 oz crushed ice

Blend with ice. Pour into a glass with a mouth narrower than its base. Add more ice as needed.

*3:3:2:1 ratio of Cream of coconut; honey; cinnamon syrup; Don's spices.
** Coruba, Gosling's, Screech, Lemon Hart 80, whatevs
***make you usual falernum. Add nori kombu at some point in the process 

Friday, July 08, 2016

"Ten Years, Man. Ten Years!"

So, it all started because I wanted to comment on my friend's blogs. At the time the options were to leave anonymous comments or to create a Blogger profile (and blog) and be part of the clique. I didn't want to be completely anonymous... The idea of using my real name or posting photos of myself or anyone else weren't things I was comfortable with but I wanted my friends to know it was me. Was had a blog, Close Enuf had a blog, Snosh had a blog. (Still does! It's a "cob web site" but hey!) so Dagreb got a blog too. It began with this post.

There was no real purpose or cohesion at first and really there hasn't ever been. It started to be about sushi, or road construction, or the local hockey team. Eventually it became about booze. Then briefly it was about mental health. So why Dagreb? Why Nihil Utopia?

Some old friends were blogging using their old nicknames so I did the same. Later I used the name dagreb for Flickr and for twitter reasoning that it was unique and wouldn't be already taken and so on and so forth. It was also my belief that the blog didn't actually exist. It isn't tangible. Sure it appears on the screen of whichever device you use to read it but it isn't actually there. I wanted more to the title and I think the original translated to something like "no-one, nothing nowhere" but it came off a little too clunky. You see, Utopia may mean Shangri La but it literally means no place or no where. Cutting the title down to two words also meant there was no imbalance between the Latin and the Greek. Nothing Nowhere. Nihil Utopia.

So here we are ten years later. Now we share and share and share everywhere but in 2006 it was shockingly reckless to use one's real name and real vacation photos and put them out there on a blog for the world to see. Well, I thought it was reckless. I recall the first time my Aunt shared photos from a family event on Flickr and how odd I thought it was. My how things change eh? Maybe a blog is all anyone really needs. Maybe.




Wednesday, July 06, 2016

Wheatgrass Wednesday

Don't go thinking it's all rum all the time around here. I also eat my fruits and veggies and have tasty bevvies sans rum.


Tuesday, July 05, 2016

Tiki Tuesday: That's Not A Book Review!

Ahoy! Unless you live under a rock you know of (or have already purchased) Smuggler's Cove: Exotic Coktails, Rum, And The Cult Of Tiki. I was going to let this one go and save myself some money but... The mysterious "rum classification" intrigued me; Col Tiki essentially endorsed it; it was on sale. (That last one is how we end up with all sorts of unusual things in this house much to my girlfriend's chagrin.) I'm glad I bought it!



It took a few reads for me to grok the rum classification but I get it now. At first there was a bit of a needle-skip noise in my head as I tried to suss out the recipes. "I use what kind of rum?" I understand it now. I'll leave it to Matt Pietrek to explain better, or you could just buy the damn book. If you're interested in Tiki be it origins or the revival this book is for you. If you're interested in rum this book is for you. If you ponder how Martin Cate became a tiki stalwart this book is for you. I could go on and on, but this is no sugar frosted nut sack. Basically everything you I ever wanted to know about tiki and wished had exisited five years ago is in this book.  'Nuff said?

So, about this rum classification. As I mentioned I grok it now but it blew me away at first. In one instance a substitution I have been known to make seems especially justified with this classification. In another instance a category is torn asunder. The walls come tumbling down. The stones turn to dust. The dust is scattered to the wind. And just like that some tiki dogma (that has made me scratch my head) blows away. My question of, "Why can't I sub X for Y?" is answered. "You can! You can!"

Hoorah!

I had some pull quotes but I think I'll paraphrase...

Tiki drinks need not be Thomas Kellerian mountains to climb nor need they be vestiges of the past. If you can chop an onion and make an omelette you can make syrups and squeeze fresh juice for your drinks. Nothing lasts forever and this includes the brand of rum that is your favourite; how easily it is procured; how it's contents compare to six months previous (or hence). The Margarita ought to be our exemplar rather than the Mai Tai.

Wait, what?

To put it another way while I prefer a Sidecar with Pierre Ferrand 1840 to one with Meukow VSOP they are both Sidecars and both contain cognac. Let's consider that when we reach for, let's say, blended black rum...

Cheers!  

Tuesday, June 28, 2016

Tiki Tuesday: Jamaican A Jet Pilot?

I made fassionola and you can too! Read through the Atomic Grog, you'll figure it out! I was going to present to you the Cobra's Fang or a reasonable facsimile but I think Kevin, Fred, and Andrea have that covered. Covered quite well. Besides, who would want to drink a Massasauga Rattlesnake? Instead lets take a drink many know and love (and which may be an excellent prototype with which to introduce friends to tiki) and put it through the ringer!

First we're not going to make the Luau drink. Second we're not even really going to make the Mai Kai drink. Third pay attention and you'll see what we do. (I'm a "we" now??)

Served in a Polynesian Palace Don Ho glass we serve a tribute (#bastardizen?) to Hurricane Hayward's tribute to the Mai Kai's...


Jet Pilot
1 oz lime juice
0.75 oz 2:1 honey mix
0.125 oz falernum
0.125 oz fassionola
0.75 oz Havana Club Anejo Blanco*
0.75 oz Smith & Cross
0.75 oz Myer's
1 dash Angostura bitters
3 drops absinthe (Clandestine)

1 cup crushed ice
0.75 oz 151*

Combine first nine ingredients with ice and blend until tiki-frothy. Pour into a DOF. Add more ice as you see fit. Float overproof rum on top.*

Come at me sideways rude boy!

*You could go All-Jamaican with Appleton white and J.Wray....






Tuesday, June 21, 2016

Tiki (Adjecent) Tuesday: Cowgirl Uprising

What happens when a stellar tiki-tender sidesteps an innuendo? YOU GET A DELICIOUS DRINK THAT'S WHAT! Everyone's favourite booted booze-blogger took my joke as a challenge and fashioned a new fashioned drink. Here it is (with my spin owing to what's in my bar):

Cowgirl Uprising
1.5 oz Knob Creek 120
0.5 oz Grand Marnier Cuvée du Centenaire 
1 oz honey mix
0.5 oz lime juice
1 tsp Dillon's absinthe
1 dash orange bitters
0.25 cup diced peaches
0.75 cup crushed ice

Whiz in a blender. Pour into a goblet. Garnish with mint.

120 proof bourbon; XO Cognac liqueur; 135 proof absinthe: Get hammered?



Tuesday, June 14, 2016

Tiki Tuesday: Eye See What You Did There...

A certain number of Fridays ago I was looking for an "evening extender" and decided to peruse the ole Pegu Tiki  Blog. As with all things made from a recipe it is important to read the entire recipe before beginning. Very important! I did not do this. What I made wasn't as careless (or hilarious) as a trifle/shepherd's pie and it certainly didn't taste like feet. I shan't be so presumptuous as to say I've made an improvement here but in the grand tradition let's give this alternate drink a new name! (It's what Helena would do)




Sidewinder's Eye
1 oz Myer's Rum
1 oz Lemon Hart 80
1.5 oz lime juice
1.5 oz passion fruit syrup
0.75 oz guava juice
0.75 oz grapefruit juice

Shake with crushed ice and pour unstrained into a tiki mug. Top with 3 oz soda water. Garnish if you must.

I realised too late that I had no orange juice and no oranges for juicing. For a moment I thought of just subbing guava for orange but this seemed like it would overshadow the passion fruit. I suddenly remembered I had grapefruit and voila! It extended my evening; it slaked my thirst; it may get made again.

Mahalo!


Tuesday, June 07, 2016

Tiki Tuesday: The Chart Room

A great way to make a delicious drink is to start with a Martin Cate recipe and make substitutions as needed. Fear not; I'll explain.

I never buy port. I don't know why this is as I enjoy it and I often buy sherry and Dubonnet type wines but I never actually buy port. Sure, I'll quaff it if offered. I may even order it when out but bottles of it never make it to my home bar. This is just one of the stumbling blocks for a drink which (until now) I'd never made*.

The second stumbling block is the lack of Navan. If Gautier Seve was still an option here in Ontartio I might give that a go but it's not so back to the drawing board, so to speak. On Tiki Central there is a thread about what to substitute for Navan and it would seem there is a similar product offered by Meukow... I do have Licor 43 but let's be obstinate shall we?

 

The Chart Room**
2 oz Myer's Rum
0.5 oz Galliano Vanilla***
0.5 oz maple syrup
0.5 oz Rivesaltes hors d'age****
1 oz lemon juice
1 oz pure pressed pineapple juice
1 dash Angostura bitters

Shake with ice and strain into a pilsner filled with crushed ice. Top with 1 oz soda water. Garnish with mint.

Cheers!
Be Well!

*Let's be honest I still haven't made the drink.
**After a certain number of substitutions a new name is a must
***This is the only Galliano expression available here. If you've got Licor 43 perhaps use that rather than cluttering up your bar. 
****Bonne chance!

Tuesday, May 31, 2016

A Funny Thing Happened On The Way To Tiki Tuesday

I was going to present a twist on an established drink but then the ripe guava at the grocery store smelled so inviting....

So I present to you a drink I've only just added to my repertoire. I believe I first came to know of this drink via Instagram and then an issue of Imbibe with a blurb about Paul McGee had the recipe. I almost always don't have guava or guava juice so it's been on the back burner for... a while. Far as I can surmise this was a Three Dots And A Dash drink and is not to be found at Lost Lake. An already nearly-lost modern tiki recipe? Perhaps....


Poipu Beach Boogie Board
1.5 oz Northern Harvest Rye Whisky
0.5 oz 151 rum
0.25 oz Luxardo maraschino
1 oz pineapple juice
1 oz lemon juice
0.5 oz guava juice*
0.75 oz grenadine
1 dash Angostura bitters

Blend with crushed ice (Shake with crushed ice and train into a tiki mug filled with crushed ice). Garnish with pineapple leaves and three cherries. Recipe adapted from TikiCentral.

Sometimes I blend drinks but usually I just shake and give it the full Rumdood (or is it the full Humuhumu?).

Cheers!


*you can make your own guava juice by blending cut up fruit with water and then straining the pulp. More water (as well as lemon juice and/or sugar) can be added then for your desired consistency.



Tuesday, May 24, 2016

Tiki (Compliant) Tuesday: Flight Of Fancy

This past weekend seemed to be the weekend of the Jungle Bird. At least it seemed that way on Instagram. Jungle Birds and riffs on it kept popping up in my feed. Many made with Santeria rum! Lacking that rum but wanting to be a joiner (as I sometimes do) I decided to make a cool and refreshing libation to celebrate the long weekend and the nice weather.



Flight Of Fancy
1.5 oz Myer's Rum
0.75 oz Poli Airone Rosso Aperitivo*
0.5 oz lime juice
0.5 oz falernum
1.5 oz pineapple juice

Prepare as one would a Jungle Bird (or a PW&L; I'm not picky).

Cheers!

*One could of course substitute Aperol.


Monday, May 23, 2016

Mixology Monday CIX: Dry Cocktails

Ahoy good reader! It's once again time to join the monthly online cocktail party. This month our host is The Booze Baron and the theme is Dry Cocktails. (Click here to see all the recipes.)

"Like really dry.  Bone dry."

The challenge is to present a drink other than a Martini that achieves such dryness. I think I've done just that! I've taken The Baron at his word and kept the spirit component at 80% of the drink. I hummed and hawed about how to do this and then came across a drink made up of five halves. (I'll leave the original drink for another day. Your imagination or sleuthing may find it). So, one fifth fortified wine and the rest liquor eh? Got it! A drink which through alchemy makes it's components not immediately obvious. Feel free to experiment with brands other than those which I used.



In Fidel
3 parts Havana Club Anejo Blanco
1 part Ballantine's Blended Scotch
1 part La Gitana Manzanilla
1 dash Fee's orange bitters

Stir with much ice. Strain into a coupe.

Thank you Nick for hosting. Thank you Fred for keeping the MxMo going. Thank you Bill for the drink name; I had other name ideas but this one I can't Raúl out.

Saturday, April 16, 2016

Mixology Monday One Oh Eight: Swizzles



Plug in your tube amplifier. Let it warm up. Open your tweed Fender case. Take a deep breath. Polish up your Tele. Put on your brass finger picks. Dial up a clean sound, mostly. A little dirt is okay. Maybe just a little. Play ZZ Top's Enjoy And Get It On.

Now, drink that!

Oh, you can't? Well, drink this:



Q. Bakula Swizzle
 2 oz lime juice
0.5 oz simple syrup 
1 oz orange juice
1 oz Myer's rum
1 oz Lemon Hart rum
0.5 oz 151 rum
1 dash Angostura bitters
6 drops Absinthe

Build in a pilsner glass, fill with crushed ice. Swizzle to mix and chill. Top with a few more dashes of Angostura Peychaud's bitters. Garnish with mint and a ceylon stick. A straw would be helpful.

Now imagine this is the soundtrack to a Tarantino re-imagining of Quantum Leap. You get the idea...


Many thanks to Fred for this whimsical theme and for being this month's host! 

Friday, April 08, 2016

No Shame In Losing

Do you like Gladiator movies? Do you like podcasts? Do you like tales of misadventure? Are your musical tastes "eclectic"? Are you feeling generous?


I suggest if the answer to any of those questions is yes you check out the music of Octopus Caveman (Hell, maybe even buy some of it!) and also listen to one or all of his podcasts. In particular listen to Once Upon A Time In Mexico on the Getting F**ked Up With Octopus Caveman podcast. Then maybe throw the guy a bone.

"But Dagreb, why?"

Because I said so. That's why.

Cheers!
Be Well.



Friday, March 25, 2016

Mixology Monday 107: Burden Of Proof Menu

Forgive me for posting drink recipes on Good Friday but this is how the cookie has crumbled. My Mixology Monday party was called Burden Of Proof and I wanted guests to share their recipes using overproof spirits. I had to set the bar somewhere and I chose anything over 50% abv. One of the great things about a party (potluck, theme, costume or otherwise) or similar ventures is that no matter how many things you consider someone will always think of something you hadn't. It's great to see other people's perspective and it enriches the experience. Enough with the gushing and let's get to the menu:

First, and most mysteriously, (owing to my own ignorance no doubt) is the Instagram exclusive entry from @wsstik using strawberry infused Old Grand Dad 114. This was a popular spirit this month as you'll see. The drink is a Fancy Sour.



Next, I believe, is the always inspiring Stacy Markow with the Green Chartreuse Smash. I expected Chartreuse to be in a few of the drinks but it wasn't as popular as I'd hoped. But really, how could you top this?

Pete Barmeister of Meticulous Mixing puts Pusser's Gunpowder Proof rum to use in a Navy Grog and then in a Hot Grog. Delicious, I'll bet!

Logophobe of the Intemperance blog puts forth a Bahia Cocktail. It's not the recipe I'm familiar with but rather a riff on the Bijou and on homage to a disputed emerald! Perhaps you can top the smash?

Tiare (or is it Helena?) of A Mountain Of Crushed Ice mixes up three drinks for the party! Her Rivers Royale Daiquiri and two tiki drinks: a Tasman Sea (using non-demerara 151) and a 2070 Swizzle Redux.

Nick Rose at The Booze Baron goes over the top using a 91.2% abv Absinthe tempered with black coffee, Campari, and a 60% abv orange liqueur! Here is the O.T.T.O.P.

Ian Lauer of Tempered Spirits adds the Rust N Dust to the party menu. It's a kinda-sorta Old Fashioned using Smoke Pit Syrup. What's that? Read the post and find out! Hell, make your own even.

The Boozenerds have a dalliance with the Amaretto Sour and then settle for an orginal tiki-compliant drink called Out Of Pocket. Rum, lime, orgeat, bitters, etc. My kinda drink!

Doc Elliot prescribes us more 151 rum. This time it's mixed with B&B in the Elephant's Memory and in the Elephant's Thoughts.

From the Ginhound blog Andrea presents The Stanley Daiquiri. Inspired by a preparation for steak (of all things!) it's a drink served up using Wray & Nephew Overproof and horseradish syrup. Oh my!

Melding together the 151 Swizzle and the Hemingway Daiquiri Kafke Latte (Robin) of Kitchen-Shamanism puts Papa's 151 Swizzle on the menu. Let's all just take a moment shall we?

Maybe a nice sorbet. Perhaps some plain crackers. That was a lot of rum. There's more to come!

Alright. Shake your head. Have some black coffee. Do jumping jacks. This isn't finished.

Mindtron at Buried Pleasure is perhaps the quintessential participant this month with both OGD 114 and Lemon Hart 151. They're not in the same drink mind you... We have The Bearded Gentleman and a Nuclear Daiquiri riff using creme de cacao: Closing Time Daiquiri.

Alex at Stag And Otter uses cask strength Laphroaig as a rinse in Smoke Over The Temperance. A powerfully flavoured high proof rinse puts me in mind of a Sazerac and I think this is the only such recipe this month. Bravo Alex!

Our illustrious leader actually lights something on fire (as do I, but we'll get to that) in The Ankle Breaker. A tiki drink from 1950s Charleston, SC.

What about me? Well I made an Old Fashioned. Boring I realise but whaddayagonnado? Oh, I also made Jason Alexander's Colada Noir (with a substitution).

We're not done!

Dominik MJ reads between the lines and gets closer to my original intention of overproof (which I lowered so as to not exclude Chartuese) with Navy Strength gin, malic acid & saline solution (no, really!) in the Plymouth Navy Strength Green Apple Basil G & T. A figurative and literal mouthful! But really what do you expect from the Opinionated Alchemist?

Now, I did set the limit. 50% abv and above I said. Joel at Southern Ash uses Wild Turkey 101 (so 50.5% abv) in a move I must applaud. I too often enjoy being subversively literal. Oh wait, theres some 120 proof absinthe in there too! Joel`s drink is the hastily constructed Over The Falls. There may be some future tweaking and use of vermouth. If you do Joel, hold your hat!

Mr Muddle (not the Roger Hargreaves one, for the most part) uses me as an enabler my theme as a reason to pick up the OGD 114 he'd been eyeing and use it for infusing. (Sound familiar? Sounds delicious.) the result is the Photo Negative with vanilla-date bourbon.

Finally my friend and yours (but mostly mine probably) the Hawaiian Shirted DJ at Spirited Remix uses Old Grand Dad 114 in, wait for it...

...Morgenthaler's Amaretto Sour! Hurrah!

There you have it folks out menu of overproof cocktails. Lots of OGD 114. A little Charteuse. Not enough JWray. Such is life. Thank you to all the guests! My apologies if I've forgotten anyone or misspelled any names etc. Please comment corrections below. Please host a Mixology Monday yourself!

Thank you to Helena Tiare for a) letting me know that I'm not the only one who ignites Stroh. b) for blogging the drink that I then chose to submit.

Thank you Fred for continuing to put up with me.




Sunday, March 20, 2016

Mixology Monday 107: Colada Noir & OP OF


Ahoy! Let's cut to the chase shall we? I put out the call for drinks with overproof ingredients and managed to use two spirits which I often am at a loss to use.

Colada Noir
0.5 oz lime juice
0.75 oz Cream of Coconut
0.75 oz Vauxhall Nectar
2 oz pineapple juice
2 oz Smith & Cross rum
1 dash Angostura bitters.

Shake with plenty of crushed ice (I'm serious!) and serve in a suitable vessel. Use that Stroh soaked star anise as garnish!

Smith & Cross is one of those things I'm supposed to like but often find I don't. With Jason Alexander's recipe and Helena's substitution though I can forsee this bottle not lasting long!

Then there's Knob Creek Single Barrel bourbon. I enjoy Knob Creek and I enjoy Knob Creek Rye. When I see it for sale I buy the Single Barrel for similar reasons to why my girlfriend will chose to see (out of the options at the local theatre) the movie with the longest running time. More bounce to the ounce! While this potent bourbon works some of the time a lot of the time it needs a lot of dilution, or something. Enter Basement Bitters Bitter Frost. I can't quite place it but there's something about the bitters that remind me of my youth. Granpa's aftershave? Dad's cardigan? A broken bottle of rye in a pile of leaves... in the sugarbush? I don't know. If you happen to come across it buy a bottle! It may just tame a beast of a spirit in an old fashioned manner. ;)


Overproof Old Fashioned
2 oz Knob Creek Single Barrel
0.25 oz simple syrup
3 dashes Bitter Frost
Build, stir, no garnish.





Thursday, March 17, 2016

Precursor

Take some star anise. Soak them in Stroh 80, or whichever overproof you've got that you'd rather not drink. See you tomorrow. 

Sunday, March 06, 2016

Mixology Monday 107: Burden Of Proof

 Welcome gentle reader to MxMo 107. It is once again time for the monthly online cocktail party called Mixology Monday. If you're a regular reader you are likely familiar with it (as nearly all of my previous 24 posts have been related to it) but in case you're new to my blog or otherwise not familiar with mixology monday please read up about it here. Got it? Good! Let's begin...


My theme this time is overproof. Or rather how you utilize overproofs.  Do you sub them into your standards? Save them for accents in particular recipes? Pour them into ceramic volcanoes and set them on fire? Reserve them only for making liqueres? Whatever it be I'm looking for your recipes that use overproofs as base or as modifier in a noticeable-

      -WAIT-

"What's an overproof," you ask? 
"Well, uh, yeah..."



First let's decide what is proof. It's my party so I say 50% abv is proof. Above that is overproof. You disagree? Host your own party! (No really host a MxMo it'll be fun.) So BIB liquors are exempt this month but lots of bottles are fair game! Whether it boldly proclaims its strength on the label or nonchalantly lets you discover its strength for yourself use that bottle that packs a punch in a drink this month. 

How meet the Burden Of Proof:

  • Find, create, or augment a recipe to showcase an overproof spirit (or two, or three..)
  • Make your recipe and photograph the results (or process) and share it along with your thoughts on your blog, Tumblr, website or on eGullet.
  • Please include the MxMo logo as well as a link to this blogpost and to Mixology Monday
  • The deadline is March 21, 2016. Inform me of your entry with a comment and link on this post or tweet me your link @dagreb with the hashtag #MxMo

Many thanks to Paul Clarke for beginning this all and to Fred Yarm for sustaining it and continuing to indulge me.

Cheers!

Sunday, February 21, 2016

Mixology Monday one oh six: Spring Break (Woohoo!)


Once again we find ourselves at the online cocktail party that is Mixology Monday. This time around hosted by Joel at Southern Ash. Spring Break is the theme and that puts me in mind of having a delicious bevvie on a patio. Perhaps even on my own patio!

This winter took a while to arrive and has teased us more than once now that it's leaving. Nevertheless when I look out our bistro set covered in snow I think back to warmer sunnier weather and grapefruit. Who's to say if this spring and summer will follow suit but last year was the year of both the radler and the Paloma. Maybe this year I'll make a Paloma with radler! Anyway, my soda of choice is S.Pellegrino Pompelmo (as recommended by Camper English) and I usually go with the Esquire recipe.

Paloma
2 oz tequila
0.5 oz lime juice
pinch of salt 
Grapefruit soda

Build as a Collins (or as a Fizz, if you're nasty). 

Cheers! 

Saturday, February 20, 2016

Z-Bomb A Nation

It's been a while since I posted a drink that I've dared you to drink. Or maybe it's just satire? 

Z Bomination
2 oz Rose's Lime Cordial
1 oz El Dorado 12
0.5 oz Sunset 169
0.5 oz cinnamon syrup
2-3 dashes Angostura bitters
1/6 tsp absinthe

Shake with tiki-intent and serve in a chimney glass over crushed ice. Garnish with tiki mayhem.

Cheers! 

Tuesday, February 02, 2016

Compound It!

ICYMI: Tiki Month has begun on Doug's Pegu Blog. This year the focus is on current Tiki, or the currents within Tiki, or somesuch. Anyway...

There has been and continues to be a lacking in my tiki-ing. While most of the time I make do with a deft substitution or two (as not all rums are available in all jurisdictions) sometimes i have to go without. Once you've tasted enough rum you can make educated substitutions when a recipe calls for a rum you have not got. There is one substitution though that is forbidden. NOTHING can replace Lemon Hart 151.. they say. If you haven't got it or Hamilton Demerara 151 then forget it! JFL advises  such and also against El Dorado overproof meanwhile Kevin Upthegrove suggests some alternatives rather than outright substitutions. Might get you in the ballpark, or the parking lot, but, really, if you haven't got it you're skunked. If the recipe can't accomodate "the ole switheroo" then why bother, right? Well... there was that Golden Grain trick DJ Hawaiin Shirt mentioned...

One could rely on southern friends and chance shipping liquor across a border. One could also travel and hope that dusties can be found in Michigan or upstate NY. If Lamb's 151 would suffice a trip to Quebec might do.. There are "imperfect" substitutions available of course. Most of the year Bacardi and JWray are the overproof options in Ontario. There is Stroh 80 from time to time but it's best left for feats of fortitude and use in the kitchen. But wait, what's this? From St Vincent comes Sunset 169 (84.5% alc/vol). Gadzooks! It's certainly not hooch, after all.

So armed with a bottle of Sunset, the Pearson square (learned from Matthew Rowley's latest book) and Lemon Hart 80 (or perhaps another 40% abv demerara rum?) one can make erzatz Demarera 151... maybe.

It's resting. I'll let you know.

Cheers!
Be Well!

Sunday, January 24, 2016

Mixology Monday Curriculum Vitea: Brace Yourself

It's cold. You need to warm up. Doc has suggested we come up with bracing tonics before going out in the cold. I prefer the apres, but what do I know? I'm not a doctor.

Umpteen Thursdays ago I made the Sazerac Toddy as found on CVS. It wasn't really my bag; some drinks are such. I was left with much absinthe whipped cream (as I had made a batch in my iSi whipper) and wasn't sure what to do. I eventually came up with something. Before we proceed, you do have protection hot cocoa mix right?

Firstly the whipped cream:

10 oz whipping cream
4 oz Absinthe
2 oz simple syrup

Combine in an iSi charger. Best if prepared somewhat in advance.

Secondly the hot cocoa:

Currently in the pantry is a store-bought mix of which I use three tablespoons per serving. You could make your own such as this.

Thirdly you will require:

1.5-2 oz rye
3 dashes Peychaud's
1 swath of lemon peel
mace, cinnamon, or cayenne pepper

Sazerac Hot Chocolate

Combine rye and bitters with cocoa mix in a mug and whisk to make a paste. Meanwhile heat a kettle of water to boiling. Rub lemon peel on rim of mug. Once boiled pour hot water over paste. Whisk to combine. Top with however much or little whipped cream you desire. Garnish with mace, cinnamon, or cayenne pepper or a combination thereof.


Cheers!
Be well; stay warm