Issue No.025 ” My Heart belongs to Daddy”

 

up, I know Miss Monroe is singing about her sugar daddy, she’ll gladly flirt but won’t lift her skirt for any laddy. The Daddy in question  here is my Pops who you may remember my mentioning in previous posts, Popsi’s name was  Iggy, Ignacy to be exact. He passed away from the big C on June 8th 2001, as you can imagine it utterly destroyed me, he was my hero, my light, my anchor , my all. There’s not a day that goes by that I don’t remember him, I had dog tags made for me that I wear daily as a reminder of him worn close to my heart, I’m a sentimental fool but you see  like any little girl I think my Popsi was the best dad that walked the earth. Of course   there were times when he drove me absolutely bonkers like the day I came home from college looking for my cool ass beaten up leather motorcycle jacket only to discover he had cleaned out my closet of anything he thought was unladylike and pretty much burned all of it!!!?  Or the time he wouldn’t let  fourteen year old me hang out with the pot smoking boy of nineteen I was dating one summer so I sneaked out anyway and had the entire police force of my home town looking for me , I could handle my shit , I was a mature kid,  I knew when to say no   but to my Pops I was his baby that he needed to protect forever and ever amen till time ends and hell freezes over!  My ode this issue and for Father’s day is for  Iggy Mlynarczyk  , musician, day dreamer, soldier, life saver, father and best friend  .

We had a curious journey together the 33 years that I spent with him, filled with fairy tales  and make believe that helped me out of the darkest places when I was a kiddie. He taught me to follow my dreams and my heart as he had not been able to, to  be respectful, keep my eyes and ears open and my mouth closed until it was needed. My pops was a farm boy, one of nine kids being raised  in rural Poland  like so many other families   eking out an existence where they could,when the kids reached eleven or so they were sent out to work for other farmers to bring money back to the house, it was on one of these excursions  during WWII Popsi’s  sister who I’m named after was captured by the Gestapo, a petrified farmer trying to save his own kids  gave her away as a migrant gypsy, my dad saw the scene from the field he was working in and ran to her aid, he  begged them not to take her  knowing she was not strong enough to survive the ordeal instead he struck a deal and they took him instead  to a camp first in Poland then later to Germany where  he was forced to work digging ditches for burying bodies and farming the land.  During his time there he made friends with a German girl called Gisella who would sneak him food from her family table and books to read to teach him the German language. After  a few years of watching , waiting and building courage Pops hatched an escape plan  aided by his friend , so his story goes she helped him  and two others escape . Dad was just 17 , the other two were not as lucky as young Iggy, they were captured and shot as an example to the rest of the inmates, Pops journeyed on alone through a bitter winter  traveling on foot from Germany to France picking clothes and boots off dead soldiers and existing on frozen roots and other peoples throw aways.  One morning he found himself staring into Bakery  shop window, it was early enough that there were no people around except the baker who took pity on him and beckoned Pops in, so hungry he  stopped for a second not knowing if he would get turned in but that gnawing ache in his belly lead him forward through the door, the baker turned out to be one more of his guardian angels, he fed him, gave him clothes and a hot bath and a few days later he was picked up by  the French  resistance who transported him to an  RAF  hospital  close by . There he was enlisted in his Majesty’s service and  eventually he was sent to the UK  , Pops was taught to play the Piano and in his barracks and would play at the town hall dances in Lincolnshire where he shared more than one dance with a very young Miss Thatcher, it was also in that town that he had his heart broken by a young lass who’s own father forbade her to mix with a foreigner . In his early thirties he moved to a small town in Derbyshire ( home to Miss Austen’s Darcy) where he met and married  my mum, not a long union but one that produced two very different kids, my brother first then in 67 myself . According to family stories Pops suffered a serious mental breakdown, not surprisingly the trauma of his earlier life finally caught up with him, giving him night terrors and turning him into a ghost, he was further tormented by the barbarian “Doctors” of that time and given the One flew over the Cuckoo’s nest treatment, “healing” by electrocution! I won’t go into the details of how or why my parents divorced, they did when I was about five, it was a nasty experience all around, fights and attempted suicides  turned into a year of custody battles and tugs of war, it was also the first time I ran away from home, I think I was maybe six. Iggy was eventually granted custody of his two willful children and devoted   the rest of his years raising two kids as a single parent, we were his everything and though he had a funny way of showing it  his love was never ending, he never said I love you, or gave us hugs ( not until I was older and forced him into expressing himself) but there were many nights he would sit by my bed side stroking my hair and singing  a Polish “Lulka” or lullaby to get me to sleep.

Pops was never much of a talker, he was however an amazing story teller and  would on occasion after a wee nip of his favorite dram spill his memories for me as a  reminder to be grateful for the life I was given, no wars to fight , food on the table, a roof over my head and a good education were pretty much all he said I needed, boyfriends and rock music were most definitely not part of his prescription .  Since we’re talking booze you know there has to be a link here in my story to some sort of liquid refreshment, yes indeed, the wee nip of Iggy’s truth serum was the Mother of all libations uisige beatha ,  the water of life, fire water whatever you want to call it, commonly known as  Whisky, to be exact that peaty, stinky green bottled monster,  Laphroaig. My first taste came   somewhere back in the early eighties when I was going through my teenage angst years, the bottle was only ever brought out on special occasions and was kept in Iggy’s not so secret, secret stash hole, I would watch my dad sip his glass of amber nectar watching with awe as his face brightened and his smile would erupt, I felt for sure it would cure my blues so I poured myself a glass and retreated to my red painted womb of a bedroom, lighting a clove cigarette and whisky in hand  I thought I was super sophisticated, that is until I choked on the first sip of Laphroaig the rest being spilled on the floor. Times have certainly changed, Islay scotch whisky is now one my preferred tipples, over the years I have learned to love that smoky , briny flavor picked up by smoking the barley over peat moss fires before going off to be distilled .

There’s nothing  unusual about the drinks that follow , but I think the old man would have enjoyed one or two whilst waiting for the horse he backed to win or relaxing reading one of his Louis Lamour Western novels or maybe comforting his troubled memories,   his tastes were pretty simple and classic, Chopin played the theme song to his life, Maggie Thatcher was his dream girl,  when he could scrape his pennies together  meat and two veg were his idea of fine dining, every day I saw him he wore a jacket and tie, pressed pants and shined shoes, at times his socks may have been full of holes but he presented as the perfect put together gent, both inside and out .

Islay be seeing you

1 1/2 oz Laproaig 10

1/2 oz Smith & Cross Jamaican rum

1/2 oz honey syrup ( 1:1 honey to hot water)

1/2 oz ginger syrup ( fresh ginger juiced and added to a simple syrup)

1/2 oz fresh lemon juice

1/4 oz Yuzu juice

 

photo by Patrick O’Brien-Smith

Toss everything into your trusty Boston shaker and add 5 ice cubes, this drink needs a good shaking and the flavors of both the scotch and rum stand up to being well whipped around so shake for about 35 seconds until the drink is ice and chilly . Strain into a chilled old fashioned glass filled with ice, garnish with one or more candies ginger cubes.

when to drink:  whilst watching the horse races  on the telly, as an aid to numb the pain of the local clergyman’s sunday visit, or just for the hell of it!

 

Peat-er & the Wolf 

2 oz Laphroaig 10

1/2 oz St.Elizabeth allspice dram

1 oz fresh lime juice

1 oz ginger syrup

2 oz Theakstons Old Peculiar ale or Newcastle Brown ale ( plus the bottle for topping up)

photo by Patrick O’Brien-Smith

 

Shake everything except the beer over ice for 30 seconds, strain into a chilled ice filled highball glass and top off with the brown ale

When to drink: After painting the house , fixing the roof, cleaning your daughters closet and building a fire, as a reward for being the Best Dad EVER!

 

 Lincoln’s Peach

1 1/2 oz Laphroaig 10

1 oz creme de peche

1 oz calvados

3/4 oz maple syrup

1 oz lemon juice

2-3 oz Lapsang Souchong tea chilled ( depending on glass size)

1 ripe peach

2 drops vanilla extract

photo by Patrick O’Brien-Smith

Chop half the peach into cubes and put aside for muddling, the other half of the peach needs to be sliced into 1/4″ slices for garnish.

In the bottom of your shaker add the peach cubes, vanilla and maple syrup and muddle, add the rest of your liquid ingredients plus 5 ice cubes to shaker and shake  for about 25 seconds, dump into a chilled glass and top off with more ice, garnish with peach slices.

When to drink: Goes down well after a day spent chasing thunderstorms away with that big stick, unravelling the cat from the washing line, or tending to Aunt Judy’s raucous brood of five.

 

The Old Man’s Fashioned

1 1/2 oz Earl grey tea soaked Laphroaig 10 ( steep 6 tea bags in one 750ml bottle of whisky)

3/4   oz cinnamon simple syrup ( 1 spoon of Vietnamese cinnamon powder steeped for 4-5 hours in hot simple syrup)

1/2 oz  brandy

3 dashes angostura bitters

two orange twists

photo by Patrick O’Brien-Smith

Muddle the simple syrup, bitters and 1 orange peel in the bottom of a chilled old fashioned glass, add the whisky and brandy and stir for a few turns. Add a couple of hunks of ice and stir for about 15 seconds to chill slightly but not dilute too much. Spritz over the orange oils from the second twist and rub on the rim of the glass , plop the twist into the glass and sip slowly.

When to drink: As an after bed time story treat,  as a partner to your favorite Spaghetti western or just to warm the cockles of your heart.

 

Cheers to you Popsi , wish you were still around for hugs on this Father’s day! Miss you so so much,  Love always!!!

Issue No. 024 “Bittersweet Symphony”

 

 

 


hat bitter ruby red elixir , something about its balance of bitterness ,sweet and underlying herbal notes had me hooked from the get go. Yes I’m talking about Campari the bitter sorceress that plays so well with others yet always manages to stand out with her own amaroidal voice, I use it in all manner of ways , mixed with lemon lime soda, IPA beer & grapefruit, freeze it into an after dinner palate cleansing treat, or dehydrate it into pink fairy like dust for sprinkling.

There’s a tale out there (maybe tall maybe true) about a  Nobleman also partial to a glass or two of this jewel like temptress, the story goes that  one day around 1919 a certain Count Camillo of Florence , Italy  made a simple request  to his bartender , he needed his usually satisfying Americano cocktail made stronger, the Americano is a highball built over ice consisting of equal parts Campari  and sweet vermouth topped with soda water . The bartender pondered and turned to a bottle of gin, he poured out an equal amount of gin and added it to the glass but this time without soda and finished with a spritz of orange oil. The result was at once bitter and sweet, racy and refreshing and warming and spicy, the color of a deep red treasure  winking across the bar at the Count demanding that he savor it, he became a man bewitched , the bartender named it using Camillo’s last name  and so the Negroni was born.

Who knows why the good Count thought of it, maybe a day of frustrations led him to need something stiffer we shall never know, so happy was he with the result  the Count and his family opened a distillery and made the first pre-packaged version marketed as Antico Negroni ( and you thought bottled cocktails were new!). The Negroni  has become one of the most recognized classic drinks and in many cocktail bars I’ve  auditioned at the first drink I was  asked to make to prove ability. If the bartender shakes it or adds the wrong ratios then its an immediate fail, but get the proportions, garnish  and the chill on the nectar just so and your taste buds will be enveloped in its splendid bittersweet symphony.

Typically drank as an aperitif  , the  bitterness rounded out by a spicy sweet vermouth plus the nerve taming tonic of a good dry gin is the perfect end in my mind to the day or beginning of a great evening,   these days  I’ve seen the Negroni made with Dutch Genever adding a lovely malty finish or turned into a lesser known classic the Boulevardier by subbing out whiskey for the gin, the whiskey I think turns the drink into an after dinner sipper which is fine since the chinoto from the Campari also works as  a digestive aid. The Negroni to me is also the quintessential summer cocktail  and with summer  ( yes time has gone too fast this year) comes Negroni Cocktail week put together by Imbibe magazine and Campari , a seven day celebration of the classic Negroni and its variations, participating bars will donate a portion of Negroni sales to their favorite charities,its also a chance for the bar community to gather together and give something back. If you would like to join in the festivities go here for a list of participating bars in your area, my own list includes The Varnish, Eveleigh, Tasting Kitchen and Harvard & Stone in Los Angeles and Broadway restaurant in Laguna , please also visit us at Ink in West Hollywood where I’ll be serving up our Rapid Barrel aged Negroni sous vide for 2 days, as well as our Boulevardier finished with a splash of lambic ale, or if you’re hearing the call of adventure maybe I’ll hook you up with a hit or two of Campari dust.

And now , without further stories my Ode to the Negroni and all it inspires , but if like me you prefer playing the Hermit from time to time and are not in the mood for playing with others, here’s seven days worth of recipes for you to get your own bitter sweet symphony on with!

monday June 2nd….Start your engines with this lovely smooth Barrel aged Negroni. 

Serves 12 ( or 4 really thirsty peeps)

12 oz Fords Gin

12  oz Noilly Prat or Cocchi Vermouth Di Torrino

12 oz Campari

16 dashes orange bitters

1 barrel stave ( Tuthilltown distillery  in NY sells packs)

orange zest for garnish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Combine everything in an airtight preferably glass container like a ball canning jar ( a big one) stir and add the barrel stave. Allow to sit in a dark corner of your pad for at least a week, no cheating you need a nice flavor to develop. If you are lucky enough to have access to an Immersion Circulator, toss everything into a large vacuum sealable bag, seal up and sous vide at 55 degrees C for 2 days, let  the bag chill down before decanting into an airtight bottle .

Once ready, pour in 3 oz of batch per person into a mixing glass, add cracked ice and stir for about 30 seconds until a nice chill develops on your glass, strain into chilled ice filled rocks glasses and garnish with an orange twist, feeling fancy, you can flame the twist by setting fire to the expelled oils from the twist.

Tuesday June 3rd….chill out with a Negroni sour

1 1/2 oz Cap Rock gin

3/4 oz Campari

3/4  oz Sweet vermouth of choice

1/2 oz lemon juice

1 oz grapefruit juice

1/2 oz simple syrup

dash rosewater

1 oz egg white

garnish with Campari dust (recipe below)

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything except garnish to a Boston shaker and dry shake without ice for 1o seconds, add 4-5 ice cubes and shake again for 25 seconds or so. Strain into a chilled vessel of choice and sprinkle over a pinch of Campari Dust

 

Wednesday June 4th…round out hump day with Ink’s variation on a Boulevardier

1 1/2 oz Buffalo Trace Bourbon

1 oz Campari

1 oz Cocchi rosa

3 dashes Miracle Mile chocolate chili bitters

a splash of Timmerman’s strawberry lambic ale

garnish with an orange peel

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add spirits only into a mixing glass with cracked ice and stir for 25-30 seconds, strain into a chilled coupe glass , add splash of lambic ale and finish with your twist of orange peel.

 

Thursday June 5th….indulge with a Negroni Milk shake (you did Yoga all week you deserve it)

1 1/2 oz  Bols Genever

1 1/2 oz Campari

1 1/2 oz sweet vermouth

1 cup of vanilla ice cream

2 dashes peychauds bitters

1/2 oz simple syrup

1 bar spoon citric solution 10:1 water to citric acid

1/8 oz vanilla extract

Campari dust to finish if you so wish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything to a blender  with 4 ice cubes and blitz for about 15 seconds or until its nice and smooth, pour into a chilled glass of choice, add straw and slurp away!

 

Friday June 6th….get your friday frisk on with this cross between a Negroni, a salty, spicy margarita and a michelada….The Negritalada (perhaps)

3/4  oz of thai chili infused tequila ( if you want a pony kick instead of a ass whooping you can use half spicy and half regular tequila)

3/4 oz Vida Mezcal

3/4 oz Campari

3/4 oz sweet vermouth

1/2 oz agave nectar

1 oz fresh ruby  grapefruit juice

1/2 oz lime juice

a dash of vanilla extract

salt rim and IPA beer to finish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything except garnish into a your Boston shaker, shake for 25 seconds with 5 ice cubes. Strain into a chilled, salt rimmed highball glass filled with ice, top off with a generous splash of IPA beer.

 

Saturday June 7th….Amp up your weekend with Negroni jello shots and Campari Dust Pixy Stix (or lines depending on your mindset)

For the Jello shots ( you will need to do this in stages giving one layer time to fully set before adding second layer)

Gin layer:

1 x 7 gram packet of  Knox gelatin

1/3 cup of Aviation gin

2/3 cup of lemon lime soda

1 tablespoon cane sugar

1/4 oz rosewater

Campari layer:

1  x 7 gram packet Knox gelatin powder

1/3 cup Campari

1/3 cup sweet vermouth

1/3 cup orange juice

Add gin+rosewater / Campari to a small bowl with the packet of gelatin powder, stir and allow to dissolve for 1 minute, meanwhile in a pan add your lemon lime soda/sweet vermouth+OJ to the heat and heat up to just before simmering. Take off and add lemon lime soda to gin rosewater and vermouth OJ mix to Campari. Stir to incorporate and fully dissolve the gelatin powder, add sugar and stir again dissolving sugar. Let sit for 3-4 minutes then pour into silicone ice cube trays from Cocktail Kingdom filling up to the half way line. Let sit for few minutes then place in the fridge for 3 hours to let fully set. When set repeat with second layer. To extract from tray, warm up a small palette knife with hot water and run around the edges of each cube, gently coax out and , depending on your mood, either gobble up or arrange neatly on serving tray .

 

For Campari Dust

1 cup Campari

1 cup powdered sugar

mix together well to dissolve sugar, I found its quicker to get absolutely all the lumps out if your sieve your sugar first. Add the slurry to a heavy bottomed pan and set onto a medium heat, this part takes some patience since you have to stand and stir the mix whilst it slowly evaporates down to a paste. Once pasty, take off heat and quickly spread out onto a silpat lines baking sheet ,spreading evenly with your trusty palette knife. Add to a very low oven and let it dehydrate over night. Once dry add to your blender and wazz it until it resembles a fine pink powder. Store in airtight container with silicone packets to stop it from clumping . Slurp up through straws, add to your ice cream, milk shakes, sours etc.

 

shot by the one and only, delightfully talented Patrick O’Brien-Smith

 

Sunday June 8th….Finish off with a refreshing Negroni Bianco Sgroppino

The Classic Negroni made with white bitters , carbonated  and poured over Campari grapefruit granita

serves 4

For the Campari Granita:

1/2 cup Campari

3 cups strained ruby grapefruit juice

3/4 cup of sugar

1/2 oz rosewater

1/4 oz vanilla extract

Add grapefruit juice and sugar to pan and set on heat to dissolve sugar, add to Campari, rosewater and vanilla and stir. Allow to chill before pouring into a metal container that you will then set in the freezer. Every couple of hours you will need to stir the freezing mix to stop ice crystals from forming . When set, cover top with a sheet of parchment paper to protect from freezer burn.

for the Negroni Bianco:

6 oz Aviation gin

6 oz Tempus Fugit Gran Classico

6 oz Dolin blanc vermouth

add everything to a pitcher with a scoop of ice and stir to chill and dilute . Pour into either an ISI gun or a Twist and Sparkle contraption and charge with one CO2 gas charger.

 

shot by the one and only, delightfully talented Patrick O’Brien-Smith

 

With all your components ready and your glasses nice and frosty, get an ice cream scoop and portion out a generous scoop of the Campari granita into Coupe glasses, pour over the carbonated Negroni Bianco and garnish with  a twist of grapefruit peel.

 

Cin Cin!!!

Issue No.021 “When Irish eyes are smilin”

 

 

ure tis like a morn in Spring…..

 

Ive had a thing about Irish boys since as long as I can remember, my first crush was on a young butcher boy called David, I think I was nine and he was sixteen, something about those sparkling , twinkly smiling blue eyes would bewitch me and put me under the bumbling idiot spell, oh and the manly way he would handle a meat cleaver gave me goosebumps all over! Then there’s one of me favorite movies, “The Quiet Man” not because of John Wayne or the lovely Maureen O’Hara but for the character of Michaleen Flynn, impish, charming, dry humored and totally hilarious, if you have not seen the movie I recommend renting it the next time it pees down with rain, though in the City of Angels you might have to wait a year or two!

Irish boys can go one of two ways, they are either dark and broody like a pint of Guinness or cheeky , lighthearted and play well with others like a wee dram of Jameson, whichever way they go I love them both and

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any that come in between. March 17th in case you were not aware is the day the Irish commemorate Ireland’s number one son Saint Patrick by wearing Kelly green and having an all out feast, its the only time the Lenten observations are lifted by the Catholic church in Ireland to allow for celebrations to be carried out properly and by properly I mean till they drop or their liver gives in whichever comes first. The other thing I love about the Irish is anything they put their hands to is full of beautiful, soulful expression, made with thought and care.

For instance lets take a wee gander at the best selling Irish beverage, Guinness. Guinness stout is made from water, barley roast malt extract, hops and brewers yeast. A portion of the barley is roasted to give Guinness its dark color and characteristic taste. It is pasteurized and filtered,making the product requires knowledge in the sciences of microbiology , mycology , bacteriology and thermodynamics. Despite its reputation as a “meal in a glass”, Guinness only contains 198 calories per pint fewer than skimmed milk or orange juice and most other non-light beers. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s aluminum kegs began replacing the wooden casks;

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these were nicknamed “iron lungs”. Draught Guinness and its canned counterpart contain nitrogen(N2) as well as carbon dioxide. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above.

A brilliant bit of liquid engineering, right? Then there’s Irish whiskey, one of the greatest styles of whiskey in the world and also one of the most ancient. Unfortunately, the 20th Century saw the decline and fall of the Irish whiskey industry. In recent years Irish whiskey has begun to make a comeback. Today, Irish whiskey is the fourth most popular style of whiskey in the world behind scotch, bourbon and Canadian whiskies. Distilling technology came to Ireland earlier than many parts of Europe, probably brought over to the island by missionary monks. The first distillates were called “uisce beatha” Gaelic for “water of life”, which was eventually anglicized into the word whiskey that we use today. Currently there are only three functioning distilleries in Ireland producing this Eau de Vie, it is typically distilled three times as opposed to twice which makes it far more smoother and less harsh on the finish.

I hope I am doing them a justice in featuring both these lovely brews in the following selection of celebratory concoctions.

Slainte!

DIY Irish Cream (better than Baileys)

1 1/2 oz Irish whiskey such as Jameson

1 oz Strauss heavy cream

1/2 oz simple syurp

1 oz homemade coffee liqueur (recipe below)

photo by Paddy O’Brien-Smith

Coffee Liqueur:

(recipe adapted from Serious Eats)

1/4 cup fine ground espresso

2 1/4 cup water (divided)

1 cup turbinado sugar

1 vanilla bean

1 1/2 cups light rum

optional rinds of 2 blood oranges

Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 hours. Strain through a coffee filter into another sealable glass jar.Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature. Add cooled syrup, vanilla bean, blood orange rind if using and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and rind and bottle the liqueur.
For the Irish cream:
combine ingredients in a mixing glass with 4 ice cubes and give a good stir to incorporate and chill down, strain into a glass of your choice, over ice or straight up, either way its delightful!

 

Little Oge Flynn

for the drink:

1 1/2 oz of Irish whisky infused with Ibara chocolate ( I used one wafer or tablet per 1 bottle of whisky, you need to break it up and let it sit and ruminate for at least a week, lucky for me the impatient one I sous vide mine at 55 degrees for an hour and a half to get a good amount of flavor)

2 of good quality piping hot coffee or espresso, espresso is my favorite it has less acid and more flavor

3/4 oz cinnamon simple syrup ( Vietnamese or Saigon is fuller and more intoxicating in my opinion) 1 tablespoon per 3 cups of 1:1 simple , needs to be added when the simple syrup is hot

4 dashes Miracle Mile Chocolate Chilli bitters

1 dash of vanilla extract

1/2 oz Pedro Ximinez PX sherry ( the raisins in this and the chocolate are beautiful together)

for the milk foam:

in your ISI gun add all ingredients and charge with one NO2 canister

8 oz of skim milk ( or buttermilk)

1/4 oz vanilla extract

3 oz of egg whites

1 oz 1:1 simple syrup

photo by Paddy O’Brien-Smith

Assemble your ingredients in a shaking tin stir a couple of times and pour into your warmed glass or vessel of choice , top with a generous cloud of milk foam and shaved dark chocolate, garnish with cinnamon stick.

 

Tay & Sympathay

A spin on a White Russian

2 oz Earl grey infused Irish whiskey ( 8 tea bags to one 750ml bottle of whiskey)

1 oz Amaretto ( not very Irish I admit but great with Earl grey)

1/2 oz simple syrup

2 drops vanilla extract

1 oz Strauss heavy cream

photo by Paddy O’Brien-Smith

Add all ingredients except the cream to your mixing glass, stir with 4 ice cubes and strain into a chilled coupette or over 1 large ice cube. If serving up pour the cream slowly onto the back of a spoon into the drink so that it lays carefully on the top, if using an ice cube pour the cream onto the top of the rock and it will cover the surface and float at the top.

 

Barefoot in the grass

1 1/2 oz Irish whiskey

1 oz sorrel juice

3/4 oz St.Germain

1/4 oz fresh yuzu juice ( sub lemon if you cant find, I get at a Japanese market)

1/4 oz simple syrup (1:1 ratio sugar to water)

3/4 Floc de Gascogne ( an aperitif wine, use Lillet blanc in a pinch)

1 oz egg white

photo by Paddy O’Brien-Smith

Add everything to your Boston shaker and dry shake without ice for 10-15 seconds. Add 4 ice cubes and shake again for 25 seconds. Strain into a chilled ice filled Old Fashioned glass and spoon over the egg white meringue. Garnish with wood sorrel leaves if you can find them if no baby arugula looks just as pretty.

 

Innisfree Cup

2 oz Irish whiskey

2 oz strong brewed mint tea ( cooled)

1-2 sugar cubes depending on your sweet tooth

3 generous dashes angostura bitters

1 oz cynar

about 6 mint leaves for muddling, 8-10 leaves for laying in bottom of glass and 3-4 generous bushy mint sprigs for garnish

photo by Paddy O’Brien-Smith

Add your bitters and sugar into the bottom half of your Boston shaker, splash in a touch of mint tea to help dissolve the sugar, muddle the sugar and bitters. Add six mint leaves, no need to muddle, over muddling will result in bitter sludge tasting mint, shaking the drink with ice should beat up the mint just enough. Add the whiskey, cold tea and Cynar and about 4-5 ice cubes. Shake hard for about 30 seconds. In a 12 oz glass lay the remaining mint leaves in the bottom , pile on top a generous scoop of crushed ice, I beat mine up in a ziplock bag with a muddler. Strain the contents of your tin over the ice and add a touch more crushed ice on top. Dash over a little more Angostura bitters, garnish with a festive straw and your mint sprigs.

 

The Brooklyn Maker

(a spin on a Boiler maker, using a variation on the classic Brooklyn cocktail)

1 1/2 oz Redbreast Irish whiskey

1/2 oz CiaoCiaro or Averna Amaro

1/2 oz Luxardo maraschino liqueur

3/4 oz dry vermouth such as Dolin Dry

2 dashes Miracle Mile orange bitters

4-5 oz of dark Irish porter beer such as Guinness

 

In your mixing glass add all ingredients except for the beer, stir over ice for about 25-30 seconds, strain into a bottle of mini carafe . In a second matching mini bottle pour your dark beer.

When presenting the drink make sure both the beer and the cocktail are chilled as well as the glass, this drink can be served over ice or without, you can also play with different beers to lighten it up slightly, since I’m a bitter lover I chose the combination of dark porter and Amaro.

 

In the spirit of the Holiday and my large living Gaelic friends I leave you with this saying by Brooklyn’s Irish daughter , Mae West…”You only live once, but if you do it right once is enough”

 

Next up…something to wine about

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Issue No. 016 Pull up to the pumper, bebe!

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ummer time , child the livin’s easy, the perfect season for cook outs, picnics or just vegging by a pool , for me there is no better liquid refreshment than a lovely ice cold bottle of beer, you wont get super buzzed so you can still handle flipping some burgers on the coals without falling in or over but mellows you out just enough to enjoy a day off.  My love affair with beer is so far almost life long, its my most often used cocktail ingredient other than citrus and sugar, every cocktail I tinker with gets a topping of beer at some point in its evolution, wether it be direct from the bottle in place of soda or champagne, as a fancy foam or as the MVP sweetened up by a bottle of pop,its my main squeeze that I occasionally cheat on.

This baby’s first beer bottle was courtesy of Newcastle Brown Ale, a favorite in our household, I was attracted to the colorful label and figured that something so pretty had to have something tasty inside it,whilst  draining the dregs I realized this was not the case, I was about 5 maybe,  not until I hit my twenties did I realize that a pint of Newkie can be quite delightful. ( Side note: I also popped a bright green slug into my mouth and chomped down thinking it was a sweetie, you can imagine the screams  that issued forth from my 3 year old lungs, thankfully I did not develop a habit for slug eating later in life, though I think something has to be said for the phrase “you eat with your eyes first” )

Grande Bretagne , that cold damp isle that I was raised on,  is a nation of beer drinkers,we make some of the best brews in the world especially in the area of Derbyshire where I grew up, they reckon its something to do with the clear sweet water that issues from the springs of Ashbourne where we as kids were sent every april to do the very pagan ritual of dressing the well as an offering  to the gods of water. The menfolk  also have a time honored ritual on the weekends  of trotting off to the local for a pint on saturday lunch  and vanishing until well beyond sunset on a sunday night , the excuse was always a match was on but the real reason was the brew was on, the only thing they were blessing were the pumps or at the other end the bog where it all came back out. The Pub ( short for Public house) was always a place to escape from a nagging wife, the woes of life or to see your mates, or at least thats how the Pub has always been portrayed, the local was the hub of every community . I spent a good portion of my younger years hanging out in  Pubs that belonged to my best friend’s family , holed up on my summer holidays in Lincolnshire there was not much else to do after mucking out horses   ( my first job )  than sniff stale beer and relax with a game of pool , a bag of crisps and a can of Ye Olde Shandy Bass. I credit it for helping me appreciate the finer points of  a pint, to this day the smell of horse shit and stale beer bring back fond memories for me.  A Shandy(its full name is  Shandy Gaff) is typically half beer half soda pop, in the UK  a kiddie  can buy it in less alcoholic volume, coming ready made by Bass brewery in a can with only about 5% beer in it, totally legal for tikes, nothing wrong with that. When not pubbing it in the summer the weekends were the only time I was allowed a can , it was my reward for showing up to church with minimal whining and combed hair, a dress was stretching it , it would take a whole lot more to get me in something girlie back then, shandy was a valued currency and quickest form of bribery, it would take cold hard cash to get me to dress like a girl though.

After being successfully weened onto the ale by that innocent  shandy,  my tastes for beer run the gamut these days, possibly my favorite  right now is a hoppy IPA, though for summer Lambic ales and sour beers get their fair share of attention too. Winter favorites are stouts, chocolate or espresso for the fancy pants in me, for the working class lass good old Guinness or Boddingtons do the trick. My go to, year round , food friendly alternative to wine however is still the Shandy or in the last few years has evolved into the Beer-tail ( cocktail with beer, and no nothing like an Irish Car Bomb), a drink I have been mixing at home for the last few years is a combo of a Michelada and a Shandy, this last year I was honored that a variation of said tipple was awarded Cocktail of the Year by the good folks at Tasting Table. Am also digging my own version of  an Americano Sbagliato ( means fool or clown in Italian) for hot summer evenings, built in a glass over ice with equal parts aperol and sweet vermouth topped off with strawberry lambic ale ( a lambic ale is brewed using spontaneous fermentation which relies on the natural yeasts in the air and the fruits in the mix to kick start the brew, its a style of beer that is less strong, bitter and frothy but is instead fruity and everything a summer ale should be, currently at our bar we are serving it in a Rebujito style drink with house made rhubarb cream soda and manzanilla sherry. Lambic also works really well mixed with wine, my preference is for a berry scented light red burgundy but a pinot noir will do too, add a splash of strawberry lambic to a glass or to gussy up a boring sangria.

Historically the “Beer-tail”is nothing new, according to the Oxford English Dictionary the first mention of beer being mixed with spirits appeared around 1695 and came in the form of a beer flip, a drink that consisted of rum, beer, sugar and egg that was heated with a red hot poker which made the egg and beer froth or flip, over time the beer and the poker disappeared from the equation as witnessed in Jerry Thomas’s Bon Vivant’s tome of the 1800′s, he has everything in there from port wine flips to hot gin flips. I was first introduced to the idea by a NY bartender back in 2008 who made a delicious concoction which involved porter, allspice, rum, sugar and a whole egg, we called it the “Charles Pfaff beer flip” in honor of Charlie Pfaff who opened the first bohemian beer cellar  around 1850 in what later turned into Greenwich Village, for a time we were lucky enough to work in the space his bar as well as countless artists of the time inhabited including Messrs Whitman and Twain.

The French have a concoction called Picon Bierre, its a mix of Amer Picon and some form of beer, Picon is a type of  bitter or amaro and is quite hard to come by these days, Torani ( those folks behind the syrups you see at fancy coffee shops) have something similar called Torani Amer, I prefer to use something like CiaoCiaro amaro, its not exactly the same but does the trick, Melleti amaro is also a good one to use.

Another way  I have been using the brew in cocktails  is making into into a foam to add an accent to a non beer-tail, I found that an IPA foam goes well with lighter spirits such as gin, vodka, aquavit and a stout foam better with darker spirits such as rum,whiskey and scotch. A foam is pretty simple to achieve if you have the correct tools ( I think that kind of goes with a lot of things, eating a steak without a knife and fork would be pretty difficult, funny though)

IPA foam/ Guinness foam

6 oz IPA beer/ 6oz Guinness or chocolate stout

4 oz St.Germain/ 4 oz thai coconut milk

2 oz egg white

2 oz saline solution 10:1 ratio water to salt/ 2 oz simple syrup 1:1 ratio sugar to water

4 oz grapefruit juice/ 2oz fernet branca

ISI creamer gun

1 No2 charger

add everything to your gun and screw on the cap, give a good shake BEFORE charging with No2 to incorporate the ingredients , charge with the gas capsule and shake again, try it out on a Tom Collins, Singapore Sling or your choice of Buck.

Here’s a selection of my favorites to get you through the rest of the summer and maybe even fall , depending on your habitat.

The Golden Ale

Below is my original version

1 oz St.Germain

1/2 oz yuzu juice

1/2 oz honey syrup

1/4 oz sriacha hot sauce

4-6 oz chilled Hitachino Red rice beer

( hard spirit such as vodka or tequila is optional, 1 1/2 oz should be enough for the above proportions)

maldon smoked salt for rim

slices of pepper as garnish (optional)

photo by the talented Mr. Patrick Obrien-Smith

Add everything except the beer to your Boston shaker and shake over ice for about 20 seconds, strain into a chilled, ice filled, smoked salt rimmed collins glass. Top with beer and slurp straight from glass. St.Germain and hot sauce are a marriage made in heaven ( or in my heaven)

 

Cherry Bomb

Based on a classic Pimms cup using seasonal stone fruits

4-5 pitted fresh cherries

1 oz gin ( 2 oz if you want to get your buzz on faster)

2 oz Pimms #1 blend

1 oz fresh lemon juice

1/2 oz simple syrup ( 1:1 ratio sugar to hot water)

mint leaves and a sprig

4 slices of cucumber  for muddling plus a couple more for garnish

3 dashes of celery bitters

a bottle of pilsner, I used a can of Bud, something tickled me about the contrast of posh and working class.

 

 

photo by the talented Mr. Patrick Obrien-Smith

 

In your trusty Boston shaker ,muddle your cherries, cucumber and mint with the simple and lemon juice, dash in your bitters, pour in gin and Pimms  add ice and shake for about 30 seconds, dump into a chilled glass of your choice with more ice cubes and top with beer, to make it pretty arrange some cucumber slices inside the glass, garnish with a sprig and cherries.

 

Wannabe Americano

This drink came to be some time ago, I called it La Romana which was a version of  an Americano sbagliato using all Roman ingredients including a splash of fizzy Prosecco. It’s base ingredients stay the same but I have recently started topping it off with a fruity Lambic ale.

1 1/2 oz Aperol

1 1/2 oz Carpana Antica vermouth or Cocchi vermouth di Torino

2 oz strawberry lambic ale

4-5  chunks of grapefruit

grapefruit peel for garnish or something pretty ( we used lavender)

 

 

photo by the talented Mr. Patrick Obrien-Smith

Muddle the grapefruit in the bottom of an old fashioned glass, add aperol and vermouth, add 3 lumps of ice and top with your garnish, one  of these is never enough.

 

I should Coco

1 1/2 oz anejo rum

1 oz lime juice

1 oz coconut milk

1  1/2 oz pineapple juice

1/2 oz agave

4 drops vanilla extract

dash Cocktail Kingdom falernum bitters

1 1/2 oz banana bread beer ( yes banana bread) failing that a good old Pacifico works pretty good too

photo by the talented Mr. Patrick Obrien-Smith

toss everything except the  beer into your shaker, add a few cubes of ice and shake for about 2o seconds or so, dump into your chosen vessel, top off with the beer and add a sprig of rosemary for scent, something about rosemary and pineapple they riff off each other quite beautifully.

 

St. James’s Flip

Back to the old beer flip, I used Guinness as my stout, mother’s milk to my Irish friends who claim you can survive on it alone, full of Iron and other goodies for sure, the drink is named after the place Guinness was first brewed.

1 1/2 oz of Irish whiskey

1 oz espresso or cold brew coffee

1/2 oz of cinnamon simple syrup ( toss a teaspoon of Vietnamese cinnamon into a quart of simple syrup)

2 dashes of Miracle Mile Chocolate Chilli bitters

1/2 oz Fernet Branca

1 whole egg

1 can of Guinness

photo by the talented Mr. Patrick Obrien-Smith

Dry shake without ice all ingredients for about 15 seconds to incorporate the egg  and get it nice and creamy, add 4-5 ice cubes and shake for another 2o seconds. Strain into a chilled latte glass , top with a couple of ounces of Guinness, you can add more if you need it less sweet. Dust over a pinch of dutch chocolate powder or nutmeg if the festive mood is upon you.

 

Next up…..Shrub-a-dub-dub, tree men in a tub

Issue No.013 Get ourselves back to the garden

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the land that bore me , I refused to wear shoes on it until school forced me to, shoes in my idealist head represented the “man”, even at the age of four. My fondest childhood memories are scent orientated ,sitting in our back garden breathing in the summer air, my high came from heady tomato plants or sitting under lilac and orange blossom trees after a summer shower. Just like a honey bee I can’t pass by a hedgerow without smelling roses or resist springs first offerings lilly of the valley, hyacinths, bluebells or daffodils,or the Cali phenomenon Night flowering Jasmine which completely intoxicates me , beckoning me like some siren to crash onto the rocks,or in my case the 405, one whiff and am transported to the English country garden in my memory and as Thomas Hardy would say “far from the madding crowd” .

There are other properties that flowers hold too, for eons used for their healing powers, if the scent is not enough to chill you out then consider using their essence suspended in alcohol, yes you knew I would eventually get there, if not in a delicious libation then a la Dr.Bach with his flower remedies, used by many a modern Homeopath to quiet the mind. The Victorian age produced a whole dictionary of flower meanings and symbolism, violets the most often used flowers in scenes symbolizing faithfulness and daisies for innocence.

In Middle Eastern and Mediterranean cuisines both rose and orange flowers are distilled into hydrosols ( a water based solution made by distilling an essence) and used mostly in sweets such as turkish delight or baklava, but also to mask the flavor of high mineral content in drinking water and to purify the hands before tea drinking in Morocco. I carry a spritzer of orange flower water with me to mist on hot days, its reviving and soothing all at the same time. The last few years has seen a resurgence in flowers being used for the making of cordials, the most popular is elderflowers used for St.Germain or Mr.Cooper’s other offering Creme Yvette made from violets. Hibiscus flowers a common ingredient in Latin cuisine, that makes a tart and refreshing agua fresca. Or try Wood sorrel leaves , they look like clover but taste like a grassy citrus, great for making sours.

Like Alice in the garden of live flowers I could easily get lost and wander off intoxicated by scents and stories and never get to the point of this issue, instead am cutting the stem short and presenting you with an edited bouquet of libatious delights perfect for that violet time between day and night, the cocktail hour.

Alright blossom?

One of the most time consuming classic drinks to make is the Ramos Fizz, it involves copious amounts of shaking to get an almost milk shaky consistency, it consists of gin, cream, egg whites and citrus. Created by Henry C. Ramos in 1888, in his bar in New Orleans, it was originally called a “New Orleans Fizz.” Back before prohibition this drink was very

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popular, and because labour rates were so cheap, the Ramos brothers would hire a couple dozen “shaker boys” to whip up these drinks . It became so popular that it was difficult for them to keep up with the orders. Over time the idea of a quality drink was replaced by a fast drink and the Ramos Gin Fizz slowly faded away. To me orange flower water is a marriage made in heaven when paired with pistachios, a classic Middle eastern pairing for wedding cookies as well as Baklava. Below is my variation on the fizz using this inspiration plus a slightly Moorish take on a summery sangria-esque highball that also employs the scent of orange blossoms.

Little Green

2 oz gin ( Ford’s would be my preference but Beefeater is good too)

1 oz egg white

1 1/2 oz pistachio milk ( recipe below in basics)

3/4 oz lemon juice

3/4 oz simple syrup (1:1) ratio

bar spoon of orange flower water

3 drops of vanilla extract

soda water to top off and pistachio nut for grating as garnish

 

photo by Patrick O’Brien-Smith

this may not be the classic and correct way of constructing this drink but its the way it works for me to get a good amount of body.

Add all ingredients except for the cream, soda and garnish to your Boston shaker, give a good dry shake without ice for about 20 seconds to get the egg white nice and lively, add your cream and a wee bit of cracked ice, too much will dilute the drink and deflate the egg, you want a 2-3 small pieces to chill the drink enough and then give a good whip shake for about a minute more if you want to thicken the cream more, the idea is that you are whipping air into both the cream and egg white. Strain into your vessel of choice, I am currently obsessed with these 8oz mini milk bottles, add your splash of soda water and grate pistachio on top using a microplane or zester.

Marrakesh Express

2 1/2 oz light fruity red wine

1/2 oz luxardo maraschino liqueur

1 oz booze of your choice gin ,vodka,brandy or omit for a less boozie version

1 oz cocchi americano

1/2 oz agave syrup

3/4 lemon juice

barspoon of orange flower water

a couple of turns of ground pink peppercorn

fruit to muddle, such as oranges, kumquats, blueberries, strawbs, ( later in year figs and pomegranite)

dry ginger beer to top off (Fevertree my current flame) and orange slice, peppercorn garnish

 

Toss everything together in your shaker, add a couple of cubes of ice and whip shake to blend everything well without diluting too much. Strain into a tall ice filled vessel and top with the dry ginger beer and garnish

Rambling Rose

This should be my nickname, having a tendency to go off on several tangents and then forgetting what my point was like one of your batty aunts, one of my favorite rose scented bevvies comes from Jamie Boudreau, he created the inspirational Rosewater Ricky, a combo of gin, flamed cherries and rosewater amongst other things. However a recent inspiration of mine came from a fellow called Max, one of our prep cooks at work who came up with a refreshing non-boozie lemonade using an unexpected ingredient, you can make it with or without the sauce. This drink also works well as a pitcher

Green Manalishi

1 1/2 oz pea & mint syrup ( yup peas) recipe below in basics

4-5 fresh mint leaves ( stems are bitter)

2 oz of vodka, gin or aquavit

1 oz lemon

1 oz Dolin blanc vermouth

bar spoon rosewater

4 or 5 slices of lemongrass

photo by Patrick O’Brien-Smith

Muddle mint and lemongrass with pea syrup and lemon juice, add rest of your ingredients and give a good shake with cracked ice for about 30 seconds in your Boston shaker. Double strain into an ice filled glass using your coco and hawthorn strainers , double straining makes sure you get no bits of mint,pea or lemongrass. Top with a splash of something bubbly , soda , ginger beer or prosecco. Top with mint sprig garnish.

 

Pink Moon

My second rose scented offering also incorporates the very british garden grown ingredient rhubarb, its delicious vegetal subtle pinkness is simply divine darling when paired with a wee bit of rose water, the syrup can be used for a refreshing soda or amazing drizzled on goats milk yogurt or ice cream. The drink is pretty much a version of a boozy pink lemonade, nothing too complicated allowing the ingredients to shine through,I dusted it with little beet powder that adds extra earthy drama.

Inspired by the rose scented delicacy Turkish delight, for a bit of fun I made jello shot jellys to accompany both this drink and the following one, the recipe I adapted from the NY Time’s article written by the wonderfully smart Toby Cecchini.

2 oz gin or vodka

1 1/2 oz rhubarb syrup ( recipe below in basics)

3/4 oz lemon juice

1 oz egg white

1/2 oz cocchi americano

bar spoon of rosewater

photo by Patrick O’Brien-Smith

toss everything together in your trusty shaker and dry shake without ice for a good 15 seconds or so, add a small amount of ice and whip shake for another 30 seconds, you want the shaker nicely chilled but your contents not too diluted and bruised. Strain into a coupe or small glass , top with some of the remaining egg white foam, garnish with a skewer of berries or if you got adventurous additionally with a rhubarb jelly and a sprinkle of dehydrated beet powder.

Bramble on…

The Bramble is more of a new classic, invented somewhere in the 80′s ( nineteen not eighteen), by a fellow Brit bartender, its a cobbler in style, using plump ripe blackberries to fruitify some London dry, my additions here were minimal, a touch of the gentle lady rose water and a couple of crushed rosehips, oh and a splash of strawberry lambic to finish off the English brambled garden theme.

2 oz gin

1 oz lemon juice

1/2 oz simple syrup

1/2 oz creme Yvette, creme de mure or cassis

barspoon of rosewater

4-5 plump ripe blackberries

2 crushed rosehips ( local herbal store should stock)

splash of Timmermans strawberry lambic ale to top off and lemon twist

 

photo by Patrick O’Brien-Smith

In your glass or jelly jar add your berries, rosehips, syrup and lemon juice, give it all a good muddling, top with ice, add gin and rosewater and stir for about 20 seconds, top with the lambic ale, lemon twist and a skewered blackberry.

 

Barefoot in the Grass

This drink is an ode to my good friend Paddy, who takes all of my gorgeous shots here, recently he told me he’s quite fond of whiskey sours, I came up with this drink a version of a classic Boston whiskey sour for St.Patrick’s day and used Irish whiskey, the elderflower based liqueur St.germain and at the suggestion of one our fantastic chefs, foraged wood sorrel , which happens to look like a little lucky charm with its clover shaped self. You can also use sorrel leaves, I find them at the Farmer’s market and from time to time at WF’s.The lemony sourness of sisters sorrel and wood sorrel once wazzed in the blender with some cold water can be used as the sour element of your drink instead of citrus juice and add a fragrant grassy note to your drinks.

1 1/2 oz Irish whiskey

1 oz wood sorrel juice

3/4 oz St.Germain

1/4 oz fresh yuzu juice ( sub lemon if you cant find, I get at a Japanese market)

1/4 oz simple syrup (1:1 ratio sugar to water)

3/4 Floc de Gascogne ( a vin d’aperitif, use Lillet blanc in a pinch)

1 oz egg white

photo by Patrick O’Brien-Smith

Dry shake your ingredients together for about 15 seconds, add wee bit of ice and shake again for further 30 seconds, again the trick is not to over shake and kill the flavors but get the drink chilled and nicely frisky.

strain into a coupe or sour glass and top with a sprig of something herbal, I had fennel handy.

 

The Basics

Rhubarb syrup

12 stalks of rhubarb ( or thereabouts) washed and chopped into half inch width bits

2 cups of organic cane sugar ( not brown sugar, the molasses will kill the flavor)

1 cup of cold water

1 large metal bowl

plastic wrap

1 large pot that the bowl will sit on without touching the bottom of the pan

throw rhubarb, water and sugar into the bowl, cover with a couple of layers of plastic wrap, in meantime fill large pan about half way full of water and set onto high heat. Once the water starts to simmer place the plastic wrapped bowl onto pan and turn down heat to medium, the steam from the hot water will start to cook the rhubarb and make it release its juices. Leave it for about an hour and a half until the rhubarb has gotten soft but not totally broken down, if you leave it too long the syrup will be less consomme like, which is what you’re after and more muddy, the taste won’t be much different but the look will. Once ready take the bowl off the pan and using a second bowl and a chinoise strainer, strain off the liquid, don’t push the solids through but agitate it enough that all the precious liquid drains out. When you have most of the liquid separated set it aside to cool, the solids left from the rhubarb you can use for pie filling, compote , jam or ice cream topping.

Pea & mint syrup

1 bag of frozen peas

a generous handful of fresh mint leaves only, no stems

a cup of simple syrup ( 1:1 ratio sugar to hot water, cool before using)

in a blender add your ingredients and wazz on high for about 30 seconds

strain through a chinoise strainer adding a touch of water if needed to thin out.

add to lemon juice and soda water for a refreshing lemonade.

Sorrel Juice

2 cups of rough chopped sorrel leaves

1 cup cold water ( warm will blanch it and make the leaves yellow)

add both to your blender and wazz on high for about 15 seconds, strain and store the liquid in an airtight container, this oxides quite fast so use within a day.

Pistachio Milk

2 cups raw shelled pistachios

2 cups warm water

2 cups distilled water

in a mason jar add your pistachio nuts and warm water, allow to sit for about an house so the nuts soften, strain out liquid then add nuts and distilled water to a blender, blitz nuts for about 30 seconds and throw everything back into a clean lidded jar, allow to sit for about 4-5 hours, shake the jar every so often to agitate. Strain out liquid, double strain if needed, this is your nut milk, store in the fridge for a couple of days at max.

Rhubarb jellies

1 packet knox unflavored gelatin

3/4 cup of rhubarb syrup warmed through on stove

1/4 cup of cocchi americano

1/4 oz rose water

add the gelatin powder to the warm syrup, stir to dissolve powder, add the cocchi and rosewater and stir again, transfer to an airtight flat bottomed container and tsore in fridge for 3-4 hours till set. Carve up how you so choose if they get as far as a drink well done, mine got gobbled up pretty fast.

 

 

Next up….Thai one on

 

 

 

Issue No. 011 Squeeze my lemon

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ed Zeppelin sang its anthem the best, “squeeze me babe, till the juice runs down my leg” an obvious blues metaphor for , well you know what! Yet how is it the humble  lemon,  is so  misunderstood ? I mean we’ve all heard the saying, “when life gives you lemons, make lemonade” or “don’t buy that car,its a total lemon”.  What’s so wrong with being a bloomin lemon? In my eternal quest to give a good fluffing to the under dog I decided the lemon  needed a bit of positive attention . Here’s some stuff you might not know…the lemon has way more uses than just being an indignant symbol,oh yes, use it as a mood enhancer, a cleaning tool, as a battery ( you need some electrodes for this jobbie) use it to get rid of nasty smells and to keep insects away. Its history is documented as far back as  90BC in both China and India, its name is derived from the Arabic word for  citrus, limun which itself has its roots in Sanskrit, it  became popular in Italy around the 1500′s and was then transported to the Americas by old man Columbus. Is all of this too much information for you? Wait, there’s more….the clever Italians were the first to use it to make liqueurs  and in Arab and Indian cuisines its preserved with salt and used to flavor all manner of dishes and then there’s  the whole other world of cocktails.

Two of my personal favorite members of the lemon clan are the meyer lemon for its sweet and fragrant tartness and the Ichang lemon offspring, the yuzu most prominently used in Japanese cuisine but experiencing a bit of a fan club in modernist chefs. Am also getting into these days the Ozzie cultivat finger lime and preserved black limes both of which add a lovely quality to both food and drink experiments of mine. I have to however just stick to lemons with Pomelos and mandarins, and countless oranges if I included them all we’d be here till next Christmas so am going to attempt to keep to a strictly tailored list. In my head I can hear my  friend Paddy saying “keep it short, there’s a good girl”.

So the question is, how do you get the citrus into your drink? Do you infuse the peel into your liquor, do you use the oil from the rind to spritz onto your finished drink, or is it just by using the juice? It depends on how you like to get your fix, as  a base or as an aroma,a finish or as a tart slap. As miss Browning would put it, “how do I love thee, let me count the ways”…..

Infusing

The simplest way of making an infused spirit is to chop up a generous amount of your flavoring agent and toss it into a jar along with a bottle of your favorite booze, depending on the strength of your ingredient’s flavor you do a combo of shaking and sitting ( not you the jar) for 1 day to a week, for citrus usually you just want the zest, not the pith nor the flesh, however I like to add a wee bit of the pith and flesh, am always tempted by a bit of flesh…and a lover of all things bitter. The pith adds a nice bitter finish and the flesh the slightly tart slap.

Bitter lemon Gin

4 lemons of choice, peeled with minimal pith.

1 peeled lemon chopped in half including the pith

1 liter bottle of gin ( my choice at minute is Ford’s from the 86 Co.)

1 large screw top mason jar

toss it all in the jar and let it sit in a dark place for 24-48 hours or so shaking from time to time. If you have access you can vacuum pack your ingredients in a cryo baggie and toss into an immersion circulator for 1 hour at 65 degrees ( yes 1 hour does it) let the baggie cool down and strain through a chinoise strainer or micro bag, same goes for your jarred infusion, when its done strain and re-bottle.

I  infused  an aperitif called Cocchi Americano the same way except that I infused that with kaffir lime leaves .

Bitter Lemon Drop

2 oz bitter lemon gin

1 oz kaffir lime Cocchi

1 oz fresh squeezed lemon juice

1/2 oz St. Germain elderflower liqueur

1/2 oz simple syrup 1:1 ratio

4 drops Miracle Mile Yuzu bitters

cane sugar for rimming of your glass

photograph by Patrick Obrien-Smith

shake your ingredients over ice in a Boston shaker, strain into a chilled sugar rimmed glass.

Squeezing

With any drink you make its always advisable to use the freshest ingredients, bottled or packaged juices are usually pasteurized and they lose that bright fresh quality, pasteurizing leaves the juice tasting a bit dull. Juice only as much as you need for your drinks, you can use the remainder the next day only if its been stored in the fridge overnight. My favorite citrus juicer is the  professional strength one from Waring available at Amazon (link below). Make sure when storing your juice you do so in a clean and wiped container, the juice will pick up any flavors so make sure you the last thing you stored in same container was not 1) cat food or 2) last nights chicken Biriyani, you will have to run the bugger through the dishwasher several times and then rinse it in lemon and salt to get rid of any odors, ( lemon juice works well to get rid of nasty smells too)

My personal favorite drink that includes lemon juice is the sour, a  2:1:1:1 ratio of spirit, egg white , sweetener( you can use a sweet liqueur instead of simple syrup) and lemon or lime juice. Since I added the nut milk I cut down on the ingredients a bit so as not to waste.

The drink below contains pistachio milk, made by soaking 2 cups of shelled  and roasted pistachios in 2 cups of warm water for about 4 hours which are ran though a food processor and then the liquid is strained off, you can turn this into an orgeat style syrup by adding 1 cup of simple syrup and a few drops of orange flower water, I just use the milk for this drink.

Pistachio Sour

1 1/2 oz white rum, I managed to get my hands on a bottle of  the Cuban Havana Club’s version which is the best by far but not so easy to find, the 86 Co. makes one that is quite close in flavor called Cana Brava, Cruzan is also a good choice

1 oz pistachio milk

1 oz egg white

3/4 oz Meyer lemon juice

3/4 oz simple syrup 1:1 ratio sugar to hot water

1 drop pistachio extract ( I admit to cheating  so far for this one and buy  on Amazon)

2 drops black lime bitters

pistachio nut for shaving onto drink for garnish

photograph by Patrick Obrien-Smith

dry shake without ice everything except for the garnishing nut for about 10 seconds, add  a couple of small ice cubes to your Boston shaker and shake again for a further 30-40 seconds or until you have a nice frosty tin. Strain into a chilled coupette, spoon out some of the egg froth and microplane your pistachio nut on top.

You can also make a really quick lemon ice  with your juice and add simple syrup to taste, remembering that you need to make your ice sweeter when still liquid since freezing will make it less sweet tasting. I throw it in the freezer in a flat freezer safe container and rake the slush with a fork to stop it from growing ice crystals, takes about 4-5 hours to be good and frozen. See below for a variation on this easy recipe.

Citrate

Citric acid is a major component in many soft beverages and is used in place of fresh citrus juice to flavor and add tartness . Its produced by crystallizing lemon juice and decomposes much slower than the juice its made from. It comes in the form of a powder and should be made into a slurry with warm water before adding it to your liquid. I use it to tart up soda syrups  as well as certain carbonated cocktails  but you need to be careful to not have a heavy hand or the lady tart will take over and is really hard to rebalance once its in there.

For a recent project I had to come up with non-boozie food pairings, I wanted to do a yuzu cream soda but had to make it using non chemical additives. Vanilla is the primary flavoring of cream soda and so I came up with a vanilla and caramelized sugar syrup which needed to have somewhat of a shelf life so instead of using yuzu juice I added the peel to the warm syrup and a touch of citric acid for the tart bite. The finished mix worked well in  boozie drinks too and my favorite combo used Earl Grey tea (itself flavored by another citrus , bergamot orange oil) and the yuzu cream citrate, recipe below in basics.


Duke of Earl

2 oz whisky, scotch, bourbon or rye, all work well

2 oz of chilled strong earl grey tea

1 oz yuzu cream citrate

1 oz meyer lemon juice

3 drops angostura bitters

2 drops Miracle Mile yuzu bitters

Belgian style Lambic ale

photograph by Patrick Obrien-Smith

Toss everything into your ice filled Boston shaker except for the Lambic beer. Shake for a good 40 seconds and then strain into an ice filled collins glass. Top with the Lambic and garnish with a mint sprig and a slice of lemon.

Delicious, Scientific Magic.

Who knows how it works but DSM is as Toby Cecchini puts it in his NY Times article on Limoncello,  a bit of a mystery. Limoncello is an Italian lemon based liqueur that a Roman friend of mine introduced me to many moons ago, we would sip it as an after dinner treat or pour it over home made goats milk gelato, it also mixes quite nicely in cocktails or in just a glass of the old champers. You need good quality lemons, high proof spirit ,a big jar and a cup of patience, it takes time to complete the process but is worth it methinks. Look up the full Times article here

photograph by Patrick Obrien-Smith

photograph by Patrick Obrien-Smith

The Macgyvered  version….

Lemon Sgroppino

( a sgroppino is an Italian cocktail that includes vodka, prosecco and a scoop of lemon sorbet, my version is not strictly true to the original version but tasty non the less )

1 scoop lemon ginger ice (recipe below)

1 oz Limoncello

4 oz cava, prosecco or champers ( or even beer)

1 oz or so of St. Germain foam (recipe below)

lemon zest for garnishing.

photograph by Patrick Obrien-Smith

Place a scoop of your lemon ice in a chilled glass, pour in your limoncello and bubbles and top with the foam. Finish with a sprinkle of lemon zest, the sorbet ice acts as a flavored ice cube, eat with a spoon and then slurp the remainder.

Lemon Scented 

A quick way to get a lemon finish on anything is to spritz the oils from the zest onto your chosen target, the oils add that lovely freshness , a lot of classic cocktails are finished off with a citrus oil spritz and the zest is then rubbed on the rim of the glass to further enhance the experience. Plus if you’re feeling bluesy in these dark days of winter’s reign you can also spritz above your nose and it instantly uplifts your mood ( I swear am not bonkers).

Lemon Like

A new addition to my pantry staples is Sorrel, it has a tart twang to it and although mostly used in soups can be used to infuse spirits and syrups too. For a quick infusion add a generous handful of ripped leaves to your trusty ISI gun, add your liquid, screw on the top and charge with a couple of N2o gas chargers, make sure not to unscrew the cap just the capsule where your gas charger lives. The compression of the gas forces the flavor out of the leaves into the liquid. You can also try infusing in a mason jar, under vacuum or if you’re feeling super adventurous by using a gelatin filtration method, most commonly used in molecular cuisine for making consomme. More on this subject to come.

The Basics

 

Yuzu cream citrate

2 cups organic cane sugar

1/4 cup cold water

2 cups warm water

1 vanilla bean

peel of 1 yuzu fruit

1 teaspoon of citric acid

pinch salt

candy thermometer

pastry brush

photograph by Patrick Obrien-Smith

In a pan add the sugar and 1/4 cup cold water, set onto a medium flame , let the sugar dissolve and start to bubble, lower your flame and with a wet brush wipe down the sides of your pan to get rid of sugar crystals ( or you can just plop a lid on your pan so the condensation runs down the pan and wipes off your sugar crystals). Set in your candy thermometer and let the mix reach 280 degrees. Take off the heat and add your 2 cups of warm water, it will bubble quite a bit and there’s a chance the sugar will seize and get solid so you need to put the pan back on the flame once bubbling stops and stir slowly till you have a syrup base. Add your vanilla bean paste , salt, citric acid and yuzu peel , stir over a low flame for about 10 minutes then take off and pour into a  screw top jar. Let sit and infuse for at least 12 hours.

 

Lemon  ginger ice

1 cup of cane sugar

1 cup of water

1 cup of lemon juice

zest of 1 lemon

1/2 cup of dry ginger beer such as Fevertree

1 chopped  stalk lemongrass

photograph by Patrick Obrien-Smith

add the sugar and water to pan with lemon zest, set on medium flame and let sugar dissolve. Add lemongrass, lower flame and stir for about 15 minutes. Take off flame and let sit so the lemongrass and zest can infuse the syrup. Strain out the lemongrass and then add your ginger beer, stir then pour into a freezer proof container , place in the freezer and every so often rake with a fork to stop ice crystals from forming. It will take around 4 hours to set enough to scoop, the lemon ice acts kind of like your ice cube.

St. Germain Foam

2 oz St.Germain liqueur

2 oz egg white

1 oz simple syrup

1 oz lemon juice

2 oz soda water

ISI gun

1 N2o gas charger

Add everything to your ISI gun, screw on cap and charge with the gas, give the gun a good shake test, it should be a nice foam about the consistency of soft peaked egg whites, you don’t want it too stiff or it won’t mix well into your drink so one charge should be enough, if you don’t add the soda the foam will be too stabilized and stiff.

 

And we could not have done this without…..

The Elderflower, a small white blossom that only blooms for a few days in Spring, has a long history in mixology. Due to its delicate nature, the flavor was preserved in syrups that were often too sweet. St. Germain Liqueur has managed to harness the Elderflower’s aromas and flavors in an elegant liqueur that far surpasses its predecessors.

St. Germain Elderflower Liqueur should have a place in the bar of any cocktail enthusiast. It offers lovely notes of pear and lychee, balanced by enough tartness to please even the palates of those generally drawn to drier libations. It has an understated yet unmistakable presence, and can hold its own when mixed with a variety of spirits.

 

whip it good

 

ISI whipping gun 

The workhorse

Waring Pro juicer 


Next up….. the Tea Baggers (?) 

 

 

Issue No. 010 In my time of dying

 

 

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nce upon a time , many moons ago around the age of 22 I was hit by my first head banging hangover after a long night of drinking Brandy Alexanders and single malt scotch, it also happens to be the day after my first Hogmanay spent in Scotland ( more in issue 009)the morning I still remember very clearly ( or maybe I should say the early eve ) I had used a bowl of peanuts that had been left on the floor as my pillow and awoke with several stuck to my face,luckily cell phones and instagram had not yet been invented or by pock marked face would be hanging around somewhere tormenting me in places other than my memory. Tis the first time I awoke and felt like I had been hit by a truck, since then there have been many more occasions usually after which I swear I will never touch another drop and yet somehow and sometimes mere hours later I will be seduced by a jewel like glass filled with usually an amber colored enchanter, one whiff and am all his. Tis also the first time someone older and wiser than myself handed me a glass of something stiff and told me to knock it back with the promise I would rapidly feel much better. This was my first introduction to an actual ” hair of the dog ” remedy, I think it was brandy, espresso and a ton of sugar, followed by my favorite breakfast a good old fashioned bacon and egg butty. Needless to say I survived that ordeal and went on to experience as well as fine tune many more such adventures in dog wrangling.

Am pretty sure we’ve all been there, waking up at 5 in the morning,heart pounding, your mouth as dry as Maggie Smith’s humor and feeling like you’ve been run over by a herd of stampeding shoppers on their way to the Macy’s sale. As an antidote to the excesses of the New Year celebrations most of us partook in I figured a dose of something with more…ahem, healing properties were a good prescription for this issue.

This is also the time of the year where we all start to think about getting fit for summer, cleansing and detoxing from all manner of over indulgence . Juice cleanses seem to be the most popular. For a while now I have been sacreligiously mixing fresh veggie juices with my booze, I mean why not, should tomatoes be the only partner to your post binge pick me up, methinks no, besides tomato juice unless freshly pressed or made into tomato water as discussed in previous issues is infinitely less appealing to me than a glass of sweet and earthy carrot or beet juice. A restaurant I was bar manager of last year wanted a revamp of their brunch fair, they like most places had been sticking to the bog standard mimosas or marys so I came up with a list of sippers that would both pair well with the chef’s dishes and garden to table vision and be a refreshing , replenishing addition for the brunch diners. The menu was titled Hair of the Dog ( that bit you) and listed the health benefits gained under each drink.

Hair of the dog” is a colloquial expression used to refer to booze that is consumed with the aim of lessening the effects of a raging hangover. The expression originally referred to a method of treatment of a rabid dog bite by placing hair from the dog in the bite wound.The use of the phrase as a metaphor for a hangover treatment dates back to the time of Shakepseare . Ebenezer Cobham Brewer ( great name) writes in the Dictionary of Phrase and Fable (1898): “In Scotland it is a popular belief that a few hairs of the dog that bit you applied to the wound will prevent evil consequences. Applied to drinks, it means, if overnight you have indulged too freely, take a glass of the same wine within 24 hours to soothe the nerves. ‘If this dog do you bite, soon as out of your bed, take a hair of the tail the next day.’” He also cites two apocryphal poems containing the phrase, one of which is attributed to Aristophanes. It is possible that the phrase was used to justify an existing practice, and the idea of similia similbus curantur (no, not a spell from Harry Potter but “like cures like”) dates back at least to the time of Hippocrates. Like cures like is also the basis of all Homeopathic medicines where small doses of what has made you fall ill are taken to help heal you. The operative phrase here is “small doses”, am not by any means endorsing a post binge binge but more of a little tipple to smooth out your rough and ragged morning edges.

This brings me also to the Corpse Reviver , a gothic sounding concoction which was made in the style of a classic cocktail, popular in the 1930′s ,it is one of a small family of drinks originally mixed as hangover remedies and are documented as far back as 1871. Harry Craddock, cataloging them in the “Savoy Cocktail Book” in 1930, wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” (He also famously cautioned: “Four of these taken in swift succession will quickly unrevive the corpse again.”) It was commonplace back in the day to be able to wander into a bar for an “eye opener” such as the corpse reviver that would shock your system and keep it going for the rest of the day. The drink needs to contain three key ingredients to work, sugar for energy, a stomach settler ( brandy or a bitter for instance) and alcohol for that slap you in the face jolt .Whilst we all think we’re so modern and progressive these days how sad that in most bars these days you would only really find a bloody mary as a mid morning pick me up, that tradition of a well made pick me up has been replaced by a canned fizzy drink containing synthetic hormone like substances derived from bulls testicles,you all know what am referring to, that drink that shall not be named, the Voldemort of beverages.

So next time you’re feeling a little peaky the morning after try one of these more civilized “remedies” that will have you feeling frisky again in two shakes of a dogs tail. First the classic , then a bunch of interpretations.

Corpse Reviver #2

3/4 oz gin

3/4 oz lemon juice

3/4 oz Pierre Ferrand dry Curacao

3/4 ounce Cocchi Aperitivo Americano (original recipe called for Lillet blanc)

1/4 oz of absinthe to wash and perfume the glass.

optional lemon twist

photo by Patrick O’Brien-Smith

Combine ingredients over ice, shake vigorously for about 30-40 seconds , add the absinthe to glass and swish it around then pour off the excess, strain your shaken cocktail into chilled absinthe washed coupette. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry.

Beggs & Acon Flip

Ok so this one takes a wee bit of planning ahead , if you are not into the idea of smoking your beer then I forgive you , go without but it does add a lovely element to the drink, maybe save it for the moment when you want to show off to your mates.

1 can or bottle of dark beer, I opted for Old chub scotch ale

1 whole egg

1 oz bacon fat washed bourbon ( recipe below in basics)

3/4 oz simple syrup ( 1:1 ratio sugar to hot water)

5 drops of Miracle Mile chocolate chilli bitters

1/2 oz Ramazotti Amaro

Smoking gun optional to add some smoke to your beer

Hickory wood chips for feeding to the smoking gun monster

photo by Patrick O’Brien-Smith

To smoke your beer add your wood chips to the chamber in the smoker, open your beer and pour a wee bit off, insert the nozzle from gun into the can or bottle and seal off with plastic wrap so your smoke does not escape. Set your wood alight and turn the gun on, smoke your beer for about 1 minute, turn off your gun and let the beer sit for about 5 mins swish the beer around lightly to get the smoke and liquid molecules mixed.

Once your beer is ready, add everything to your Boston shaker except for the beer, give a quick dry shake to emulsify the egg, add ice and shake again for 40 seconds or thereabouts. Double strain into your vessel of choice, I am currently enamored by these half pint milk bottles that make me think of infant school morning recess. Any way I wandered off , then add your smoked (or unsmoked) ale.

 

Fernet Sour

1 1/2 oz Fernet Branca or sub out a milder bitter depending on your cohones

1 oz simple syrup (1:1 ratio sugar to hot water, let cool before using)

1 oz fresh squeezed lemon juice

1 egg white

photo by Patrick O’Brien-Smith

Throw everything into your Boston shaker and dry shake without ice for about 20 seconds to wake up your egg white and make it fluffy. Add ice and shake again for 30- 40 seconds, strain into your chilled vessel and brace yourself!

 

The June Bug

1 oz fresh kale juice

1 1/2 oz silver tequila

1 oz Cocchi Americano

3/4 oz fresh lime juice

3/4 oz simple syrup

4 drops Miracle Mile yuzu bitters

pinch fine salt

cracked black pepper and lime wheels to garnish

photo by Patrick O’Brien-Smith

throw everything but your garnish into a Boston shaker with cracked ice, shake for 40 seconds or so or until your tin gets nice and frosty. Strain into a chilled ice filled old fashioned glass, add your lime wheels and a turn or two of fresh black pepper.

 

In My Time Of Dying

1 1/2 oz gin, my favorite at minute is Ford’s gin for the 86 Company, Plymouth or Beefeater also good choices.

1 oz Salers gentian aperitif

3/4 oz lemon juice

1/2 oz Maraschino

1/2 oz Creme Yvette or Violette, ( delicate floral flavor and gives a lovely gothic look to your drinks)

1 egg white

1 oz or so of champagne ( club soda will do in a pinch)

spritz of absinthe.

photo by Patrick O’Brien-Smith

So I saw this technique of layering from the crew at Pouring Ribbons in NY,which reminded me of the classic Pousse Cafe drinks of long ago drank after the coffee course ( pousse cafe translates to push coffee and was a pretty layered drink made from sweet cordials that were layered with spirits such as cognac). The Ribbons team make a Negroni-esque drink thats just fantastic, I employed similar technique to make this once shaken sour into something slightly more dramatic and deconstructed. You will need one big chunk of ice to accomplish the layering correctly, Cocktail Kingdom sells silicon cube trays that do the job.

In your chilled old fashioned glass add your Violette or Creme Yvette, top with the oz of bubbles and plop in your ice cube. In your shaker dry shake the rest of your ingredients except for your absinthe. Add ice and shake again for another 30-40 seconds, strain allowing your ribbon or stream of liquid to pour gently onto your ice cube, if you do it too fast it will disrupt the liqueur at bottom and get too mixed up. Spoon out some of the foam on top and give a spritz of absinthe to finish drink, the lemon twist is optional, as a painter I am into colors and the yellow adds a touch of drama to the whole presentation.

Note: the technique might sound a bit complicated but once you get a hang of it , its a doddle to do.

 

Kombucha green tea gimlet

2 oz gin of choice thats been infused with a couple of big spoons of green tea leaves per 750 ml bottle of booze, you can also sub out vodka if thats your preference.

1 oz Salers gentian apertif

1/2 oz Pierre Ferrand Curacao or other orange liqueur if you cant get a hold of the good stuff.

1/2 oz lemon juice

1/2 oz simple syrup

1 1/2 oz of Kombucha, I used ready made Lavender Kombucha from GT’s

photo by Patrick O’Brien-Smith

throw everything into your mixing glass with cracked ice and give a good stir for about 40 seconds, strain into a chilled coupette and garnish with a lemon wheel and a sprig of mint.

 

The Basics

How to fat wash a spirit

you will need:

1 cup of warm bacon fat, you can also use browned butter, chorizo or duck fat

1 750 ml bottle of booze, I used Buffalo trace

a wide mouth jar

Add both your fat and booze to the jar, screw on lid, give a good shake and let sit for a couple of hours. Put the jar in the freezer until the fat has solidified , get a spoon and smash the fat layer and pull off from the booze. Strain the liquor through a coffee strainer and then seal up in an airtight container such as the original bottle the booze came in.

Cocktail Kingdom Ice Tray $6.95

Nick and Nora cocktail glass

Creme Yvette

Creme Yvette is a cordial that is about 100 years old, it was taken off the market in 1969 am sure due to lack of interest, it was revived recently by the good man behind St. Germain, Robert Cooper who’s family owned the recipe for Yvette since the 1930′s. The primary flavors are of fresh violet , cassis and wild strawberries. It should be used sparingly in drinks so that its delicacy can add a lovely nuance to your drinks rather than over power it, a splash with

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your favorite bubbly makes a fine starter to any party.

Pierre Ferrand dry Curacao

I would recommend searching this baby out, its a gorgeous addition to any cocktail that calls for orange liqueur.

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