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. 020 ” Hot Blooded, Check it and see!

 

y plan was to avoid the subject of Valentines day since I think its a bit too much of a Hallmark holiday, but reading an article recently in my bible the NY Times I came across a book review that tickled me. The book in question is by garden expert Helen Yoest titled ” Plants with Benefits” and it turns out to be a bit of a Horticultural Kama Sutra. I think you should all have realized by now I’m a bit of plant nut, I can’t grow one to save my life but I love using them in all manner of drink concoctions wether they be boozy or not so much. We’ve all heard how Asparagus is supposed to be an aphrodisiac but so too are carrots , fennel, pineapples , peppers and pomegranates , they all have boink boosting properties. As I started digging a bit deeper I found all sorts of goodies on how the Aztecs used agave plants to “increase effect” , how basil was used to make women more sexually attractive or how men go wild for licorice , seriously!

So to help you revv up your engines for the 14th here’s a few ideas to inspire and not one glass of champagne in sight…..

Fennel (Foeniculum vulgare) contains pheromones, phytoestrogens and an estrogen like substance called estragole. It is used to increase libido, mixed here with Mezcal and agave that increases “effect” whatever that may mean!

Finnochio 

1 1/2 oz Vida or La Purtita Mezcal

3/4 oz fennel apple shrub ( fennel and apple juice, mixed with apple cider vinegar and sugar, steep with toasted celery seeds over night) see shrub post for more details

1/2 oz lemon juice

1/2 oz agave

1 oz cocchi americano

dash Miracle Mile or Bitter truth Celery bitters


Shake everything over ice in your Boston shaker, shake for 25 seconds and strain into a chilled ice filled old fashioned glass, garnish with a sprinkle of smoked salt and cracked black pepper, finish with a fennel frond

 

Pomegranate (Punica granatum) known to be an invigorator, sacred fruit to Aphrodite ( you know goddess of Love!) paired with agave based Tequila for more feel good factor

It’s a Love Thing

1 1/2 oz silver tequila

1 oz pomegranate juice

1/2 oz lime juice

1 /2 oz campari

1/2 oz agave

about 1 oz of Timmerman’s strawberry lambic ale

 

Put everything except for the ale into your Boston shaker with about 5 ice cubes, shake for 25 seconds and strain into an ice filled glass of choice, top with the strawberry lambic

 

Pineapple (Ananas cosmosus) aphrodisiac, a small glass taken daily is said to promote energies of love, mixed here with rosemary which has a strong erotic effect,  chili and vanilla both also known to be mood enhancers .
Apple of my Eye
1 1/2 oz aged rum
1 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
1 oz lime juice
1/2 oz agave nectar
4 drops vanilla extract
a small sprig of rosemary for muddling
Muddle rosemary sprig with Falernum , agave and lime juice. Add rest of your ingredients and shake in Boston shaker for 30 seconds with 4-5 ice cubes. Strain into a chilled glass of choice and garnish with a pinch of chili powder and some vegetation .
Wheat (Triticum aestivum) strengthens the sexual organs, paired here with saffron which evokes sexual desire , cinnamon used for erotic stimulation and vanilla.

The Mojo

1  1/2 oz wheated bourbon such as Buffalo Trace or Makers Mark

1 oz dry saki

1/2 oz simple syrup infused with  cinnamon and pinch of saffron ( add tablespoon cinnamon powder and saffron pinch to your simple syrup when still warm

2 drops vanilla extract

1/2 oz Averna amaro

Stir all ingredients in your mixing glass with 5-6 ice cubes, stir for 30 seconds or so until your glass becomes nice and frosty. Strain into a chilled coup or martini glass and garnish with a twist or a mint leaf for a bit of aromatic effect.

 

Next up…..looking for that pot of gold 

Issue No.018 Its getting hot in here, so take out all your cloves!

 

My family and I love this product. For years we have took it. Cialis daily? It can help many men who have erectile dysfunction get and keep an erection when they become sexually stimulated.

 

 

weating yet? If this gratuitous shot of hunky Paul Newman doesn’t do it for you ( I will seriously question your warm bloodedness) then perhaps the offerings we have for you  this month might do the trick. Though considering the weather here in Southern Cali as I write is 86 Degrees , even typing is making me schwitz!

Hot spiked drinks were my Pop’s favorite thing about winter, that and the yearly offering of Islay scotch that would wend its way south every Holiday with my brother,a peace offering of sorts, the only moment of the year that these two great minds could come together and agree on one subject. My first whiffs of the fair lady of the Isles would come floating toward my delicate  girlish nostrils via Poppa Iggy’s hot Toddy, I don’t remember many more of the contents of his cup except for maybe honey and lemon, sometimes I think black pepper got in there.  When researching hot cocktails the one that appears the most popular is indeed the Hot Toddy ( or Tottie which is also slang for  a pretty young girl trying to pass for someone older). The toddie became popular in the late 19th century and was possibly brought over from India to Scotland, a traditional mix of scotch whisky, citrus, honey and hot water and was a dram taken before bed time to help cure colds, though the American lung association will advise that drinking alcohol when suffering  from a cold is not a good idea since alcohol dehydrates , nonetheless its still a popular drink that is consumed if you’re suffering or not regardless of health warnings. The whisky serves to numb the pain, the citrus for a dose of big C, the honey to soothe and the hot water to raise your temperature. The popular classic cocktail the Penicillin is I personally think a cold version using similar ingredients with the addition of a peaty Islay scotch and ginger for extra kick. The toddy can take many forms, I like to use a variety of liquors and instead of plain hot water I infuse it with teas or herbs that will complement the flavors, for instance, chamomile and calvados, chai tea and rum, Earl grey tea, amaretto and bourbon, you get the picture I hope.

The second most popular hot drink would be the Irish coffee, its rumored was invented by a bartender at the LA tavern Tom Bergins which up until recently when it closed its doors was the hot spot ( pun intended) to go to for the best Irish coffee in town. The drink comprises of Irish whiskey, coffee and a generous topping of heavy cream. Europeans might disagree with this story , in Vienna and Germany coffee has been served with spirits and cream as far back as the 17th century except they used a cloud of whipped cream as a decadent foil to mask some of the liquor.

In old  Blighty  a  popular  wintery  tipple  would  be hot  apple  cider  laced  with  brandy and was used in a  game for Guy Faulks night   called  ”Apple  Bobbing” ( takes place on November 5th a pagan celebration where a paper stuffed effigy of Mr.Faulks who attempted to blow up Parliament is thrown onto a bonfire in a” take that you cad” type of retaliation, the origins of Burning Man methinks ) , whole apples are tossed into a bowl of the laced cider and the trick is to try taking a bite of an apples before you fall over drunk from taking mouthfuls of boozy cider, those wicked little apples will as soon as you get close duck under the surface making it near impossible to take a chunk out of them, you guess the rest its more a of a drinking game than anything else.

Spiced or mulled wines are another fruity alternative , the Swedes take the infusing of their wines one step further by adding almonds and raisins as well as spices to make glogg, rhymes with hug, am curious if some errant pirate landed on their fair shores and corrupted the  Swedes forever, more likely its roots go back to those conquering Romans who drank spiced  warm wine all the way back in the first century. I would imagine wearing those short skirts back then demanded some form of inner fortification to keep soldiers from freezing their nuts off. Some version of mulled wine is drank at Christmas time pretty much all over Europe and some Latin American countries. The Germans have something they call “glow wine”, in Italy they have “vin Brule” or burnt wine. My country men the Poles also have an affection for warmed up beer that has honey and spices added to it , Pops would drink it regularly on frigid nights when he had returned from being out all day in the freezing damp air of England, he would warm up a bottle of Newcastle brown or Guinness and sometimes even ramp up its powers by adding a shot of whiskey, kind of like a Boiler maker really.

I hope all this talk of warm and toasty drinks is getting you in the mood, if like me you are sitting in shorts and a bikini then save these ideas for the next time your holed up in a cabin in Mammoth or enduring a rainy afternoon next to the fire with the cat and good book, just don’t let the cat take a nip from your cup or your idillic sojourn will be no more. My favorites for this season without further ado….

 

The Faulk’s Tail Punch

Per drink you will need:

1 oz Calvados , Applejack or Brandy

1/2 oz Madeira

1 barspoon Kummel ( Germanic cumin spiced liqueur)

1/2 oz honey

3/4  oz lemon

2 oz hot mulled apple cider ( spiced with cloves, nutmeg, allspice and orange peel)

 

still life with apples by Patrick O’Brien-Smith

Heat up your cider in a pot, you can make this a punch bowl or in small batches , throw in your spices as much or as little as you like and let simmer on a low flame covered for about 15 minutes . Meantime add your booze and juice to punch bowl or cup, when cider is ready pour into your bowl or mug and garnish with a cinnamon stick or a couple of whole cloves.

We have a cold version of this drink at Ink that is mixed with buttermilk and tastes like liquid apple pie

 

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

study in black and tan by Patrick 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 withe generous cloud of milk foam and shaved dark chocolate, garnish with cinnamon stick.

 

Heathersage Cup

3 oz strong sage tea ( fresh sage leaves steeped in hot water for about 10-15 minutes)

2 oz islay scotch

1 oz lemon juice

1 – 1 1/2 oz clove infused honey  syrup ( 10 cloves to 2 cups of honey syrup 1:1 honey to hot water) infuse the cloves whilst your honey solution is still hot, let sit for a day)

a couple of grinds of fresh black pepper ( for kick)

2 juniper berries

sage leaves and a lemon slice for garnish

still life with teapot by Patrick O’Brien-Smith

Put all ingredients in a heat proof glass or mug, muddle the juniper berries everso slightly, add the sage tea and stir, top with lemon  slice and sage leaves.

 

Sweet Bowl of Fire

This one takes some time, so be prepared.

1 bottle of average red wine, a good Syrah or Pinot Noir picks up the flavors of the fruit beautifully

1 /2 cup toasted almonds

1/2 cup of raisins

peel of 2 oranges plus the juice for some tartness

1/2 cup of molasses ( pomegranate molasses works too but adds a real tartness to the finish)

2 cinnamon sticks

1 tablespoon crushed pink peppercorns

6 whole cloves

1/2 a whole vanilla bean with the seeds scraped out

1/2 cup Smith & Cross rum ( 1 cup if you want to make a lively gathering)

3 oz st. Elizabeth Allspice dram

 

still life No. 4 by Patrick O’Brien-Smith

Toss everything except the rum and allspice dram into a pot and allow to simmer covered for an hour. Let sit for a further 2-3 hours covered but off the flame to fully infuse. When ready strain out all the fruit  and pour the infused wine back into a pot to reheat, when ready to serve pour in rum and allspice, for each cup slice half an orange, add a couple of whole cloves and pour in a generous ladle full of the wine mixture. Great with a slice of gingerbread or a biscotti for dunking.

 

Coming up ….. a nip of nogg

Issue No. 011 Squeeze my lemon

I am 70 yrs and was taking this product. I find it is great! Buy cialis online? If you have a good relationship with your pharmacist, let him know your concerns about drug costs.

 


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

 

 

The product seems to have a direct effect on making me more regular. Order levitra canada? There are a lot of legitimate mail-order pharmacies in this country.

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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