January 8, 2011 § 3 Comments
The greatest resource has been the local bartenders I talked with. Asking a (good) bartender to help create something that fits you is like going into a salon and telling them to do whatever they think would look good with your hair. They love it and it was fun to get to know people through exploring different flavor profiles.
Thanks to Noah, Dan, Bryan and Adam for their help!
So after much exploration and lots of cocktails, here is my signature cocktail! I’m calling it the Doozy. It’s more potent than it appears. It’s a great alternative to jack & gingers as well as lemon drop martinis. I think it’s a pretty refreshing drink all in all.
2 oz. rye whiskey (most bartenders agree Rittenhouse is the way to go – Leopold Brothers also has a new maryland rye whiskey out)
1 0z. domaine de canton
1 0z. ginger simple syrup
1/2 oz. fresh lemon juice
1/2 T minced ginger
5 dashes orange bitters
1 egg white
ginger slice garnish
fill cocktail glass with ice. muddle orange bitters with minced ginger in shaker glass. add whiskey, domaine de canton, ginger simple syrup, lemon juice and egg white to shaker. shake for 10 seconds. add ice from glass to shaker and shake an additional 10-20 seconds. egg whites need to be shaken thoroughly. strain into cold glass. squeeze lemon zest on top and add ginger slice as garnish.
the beautiful glass is compliments of my husband, John.
January 6, 2011 § 1 Comment
Egg whites add a wonderful consistency and foaminess to a cocktail that can make many drinks much more interesting.
drinks that contain the egg yolk often have “gold” in their name and those with egg white “silver”.
Another benefit of the egg white is that it must be shaken pretty heavily to get the right consistency, so for those new year resolutions of staying fit, this drink actually works in your favor. 😉
Silver Gin Fizz:
1 oz fresh lemon juice
1 oz fresh lime juice
1 sugar cube
1 egg white
2 oz gin
chilled soda water
fill highball glass with ice while you mix drink. shake juice, sugar, egg and gin without ice. then add ice from glass and shake it some more. probably a good 20-30 seconds in all. once you’re worn out, strain into glass, top the frothy mix with a few ounces of cold soda water.
Egg whites may turn a lot of people off, but if you’re buying eggs from a reputable place, you should be fine. It’s really worth it!
January 4, 2011 § 2 Comments
Noah’s the kind of bartender who will take the time to figure out what kind of flavor profile you like, pull from his extensive knowledge of mixology and pour something that perfectly suits your mood.
This eve he patiently took time to talk me through rye whiskeys, bitters and other key ingredients. In the process, he landed on a pretty fantastic drink. He even gave me the honors of naming it, so this one goes out to all the Boston peeps:
The Boston Tea Toddy (tongue-in-cheek like any good cocktail name)
1 1/2 oz Rittenhouse Straight Rye Whiskey
1 oz fresh lemon juice
1/2 oz rich simple syrup
5 drops Bittermens Boston Bittahs
Pekoe Evening in Missoula brewed tea
5 more drops Bittermens Boston Bittahs
steep the tea and heat up a toddy glass with hot water while you prepare the other ingredients. combine rye whiskey, lemon juice, 1st 5 drops of bitters and simple syrup in a mixing glass. pour into warmed toddy glass. top it off with pekoe tea (~ 6oz.) and then garnish with lemon slice on top. add 2nd 5 drops of bitters.
* perfect for a cold afternoon curled up on the couch.
January 4, 2011 § Leave a comment
When exploring cocktails, one of the most interesting components are bitters. On their own, they taste a lot like medicine, not surprising people used to see them that way. In a cocktail, they not only enhance the flavors in the liquor, they create a nice aromatic quality.
Angostura bitters are probably the most commonly used, first compounded in Venezuela in 1824 as a cure for seasickness.
Orange bitters are also commonly used. Fee Brothers is a great place to look. I also love their packaging.
In addition to the old school bitters, there are artisinal makers popping up. A.B. Smeby Bittering Co. out of Brooklyn has gotten high marks for Diesel Bitters. I also tasted some of Urban Moonshine’s maple bitters from Vermont, thanks to Dan at Pinyon here in Boulder the other night. Still haven’t found any local producers here in Colorado. Anyone know of any? Might be a fun outcome of this to make my own!
One of I’ve enjoyed so far has been Peychaud’s, an old New Orleans staple and key component of the Sazerac cocktail, which is considered one of the first “branded” cocktails. give it a try:
1 cube sugar
1 1/2 oz rye whiskey
1/4 oz herbsaint (absinthe if available)
3 dashes peychaud’s bitters
coat a cold old-Fashioned glass with absinthe. in a mixing glass, crush sugar cube with peychaud’s bitters, add whiskey & stir. pour into glass & garnish with a lemon peel.