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.019 Give me little drink from your Loving Cup

 

 

 

 

magine if  going on a cleanse  was as easy as switching on a vacuum cleaner and having it all get sucked out, all evils just washed away and us absolved of our many imbibed sins.  We spend so much time taking care of the outside, the visible parts of us , gussying it up, making it all shiny , yet we put so much crap into our bodies not really thinking too much about the consequences, or dealing with them many years down the line.

Modern diets and lifestyles, i’m not preaching honest, wreak havoc on us . Lets face it we’re all guilty especially at this time of the year when we’ve just spent a month ( maybe more) indulging in a plethora of delights from christmas pudding and mince pies, to egg nog and copious amounts of champagne (ok that was my holiday diet). You get to January and all your bits have gotten a bit softer, bit wobblier , you feel sluggish and lumpy. So the next step is you sign up for a new gym membership to get back into bikini shape, but what about the inside, whats the saying , beauty should start from within , right?A popular method of inner spring cleaning is the fast, you give your digestive system a rest by only drinking juices or teas or spicy maple lemonade. Fasts are  nothing new of course, but they’re pretty bloody trendy these days and not just as  religious practice during Ramadan or Lent  which both employ fasting as part of the “making yourself holy” schtick . A fast is great but but whilst washing your inner bits its not really putting anything back into your system.

I live in the city of Angels, the land of mashed yeast and alfalfa sprouts according to that great Noo Yawker Woody Allen, here there  is an almost unnatural   obsession with juice cleansing, juice bars popping up all over the shop, charging $10 a go for a cold pressed bottle of green nectar, its also become popular to add, dare I say it ( waiting to be struck down by lighting) a shot of vodka or gin to said juice mix, I mean I wrote about it this time last year so I know it to be true. But this month as a change of pace and to give us all a break I decided to concentrate on the beneficial aspects of juice cocktails , or mocktails.  As a bartender I get at least one request a night to make a mocktail of some sort , since I’m a lover of veggie juice I always try to incorporate it somewhere on any drink list I have a hand in. Recently  however I started thinking about making healthful tonics not only that will cleanse those twenty  odd miles of twisted pipes in your tum but that will also help put you back on the right track with the addition of plant extracts.

Phytochemistry ( yup a big word but not a scary one) is the science of chemicals derived from plants, natural chemicals of course,that are used to heal and prevent illness, Chinese and Ayurvedic medicines are all derived from Phytochemical mixtures and have been used for centuries before modern medicine was even considered, in fact a whole slew of modern medicines are synthetic imitations of plant based compounds.You may be asking yourself at this point did I suddenly decide to change track and start writing a wellbeing blog, rest assured I did not but as someone that has over the years developed intolerance to all sorts of foods I started looking at ways of making my body feel better and stronger naturally. Here’s just a few…for my chronic migraines I take Feverfew daily, for joint stiffness ( brought on by standing too long and gluten in my diet) I take Boswellia ( same family as Frankincense, you know one of the gifts that a wise man carried) and Turmeric , for upset tummy I use Black walnut tincture or charcoal powder and as an immunity booster oregano or astragalus. Don’t get me wrong I still pop an Advil every now and again much to my Witch Doctor’s disapproval, sometimes pain needs a faster method of being whipped, especially if I’m behind the bar facing 6-8 hours of shaking drinks and attempting to be sweet ( not my forte) , but popping one too many and your liver will start to suffer, too many artificial chemicals will eventually take a toll.

Natural healers are all around us,  take for instance extra virgin olive oil, believe it or not it has similar actions to ibuprofen, its a powerful anti-inflammatory , turmeric one of the main components of curry also great for pain and joint stiffness, eating hot peppers helps to release endorphins and make you feel good, ginger root helps with upset tummies and has a higher level of cancer fighting anti oxidants than most berries ( and its often cheaper than them ) it also helps eliminate pain and inflammation. So using these guys as part of my phytocleansing arsenal, here then are this months soothing cups of love full of natural, plant based free radical fighting superheros.

Oh…and when you get sick of being too righteous  and good, toss in a shot of your favorite liquid poison.

 

Street Phyto Man  

glamour shot supplied by Patrick O’Brien-Smith

 3 oz fresh pressed carrot juice

1/2 oz fresh pressed turmeric juice ( or a quarter teaspoon of powdered root)

1/2 oz fresh ginger juice ( or as hot as you can stand it)

2 oz fresh apple juice

1 bar spoon of devil’s claw  tincture ( available at most health food stores)

a pinch of cumin powder

Add everything to your tin with a couple of cubes of ice , no need for tons of dilution, shake for about 10 seconds only then strain into a vessel of choice. Drink it fast or within 15 minutes, the longer it sits the more the valuable elements within the juices will evaporate so you’re just left with carrot tasting water, defying the whole purpose.

great for stiff joints, replaces electrolytes, aids sluggish digestion, lowers sugar levels, soothes the pain)

 

The Kick Inside (an ode to my first vegetarian hero Kate Bush)

glamour shot supplied by Patrick O’Brien-Smith

1 oz fennel juice

3 oz fresh apple juice

6 mint leaves

3 slices jalapeño

1 oz meyer lemon juice

1/2 oz agave ( plant based and low on that nasty sugar index)

black walnut tincture

fennel fronds and mint sprig to garnish

Using your trusty muddler mash up  mint and jalapeño with the agave and lemon juice, add rest of ingredients ( except garnish) and ice. shake for about 15 seconds an dump into a highball. Gussy it up with your garnish and sip away!

Helps with sluggish digestion , rebalances healthy flora in your body, releases endorphins and makes you feel good all over.

 

Flip It Good!

glamour shot supplied by Patrick O’Brien-Smith

3 oz chilled jasmine green tea

1 oz meyer lemon juice

1/2 oz agave nectar

1/2 oz fresh ginger juice

1/2 oz egg white

bar spoon really fruity extra virgin olive oil

bar spoon Camu Camu powder

4 drops of vanilla extract

toss everything except for the olive oil into your tin and dry shake for 10 seconds without ice to build up a nice froth, add ice and shake again for a good 15 seconds to incorporate the Camu Camu. At last second stream in the olive oil, it adds a lovely velvety texture and fruitiness to the drink, shake again for few seconds. This is similar to making a Ramos Fizz, add the fat too soon and the drink will not whip up well.

High in antioxidants, Vitamin C, powerful anti-inflammatory and free radical fighter, immune booster and mood enhancer.

 

Phyt The Power

glamour shot supplied by Patrick O’Brien-Smith

1 whole ripe avocado

1 whole ripe banana

1/2 cup finely chopped lacinato kale

1/4 cup frozen blueberries

1 oz agave nectar

4 oz unsweetened almond milk or coconut water

bar spoon chlorophyll powder or spirulina

1 ml dropper full of astragalus and ashwaganda ( in the immunity section of your health food store)

Add everything to your blender and blitz on high till your mix is nice and smooth, there will still be green bits of kale but as long as you can get them through a straw you should be good to go.

Great blood cleanser, blood builder, oxygen booster, immune booster, chock full of anti-oxidants and healthy oils to make your skin, nails and hair look strong and vibrant.

 

Chill-dren of the Revolution

glamour shot supplied by Patrick O’Brien-Smith

Ok , so this one takes some time to prep but once its done and presuming you made  a batch it will last in the fridge for about a week.

1 silicone ice cube mold (1 ” cube size)

vegetable spray

1/2 cup chilled mint tea

1/4 cup fresh lemon juice

1/4 cup of ginger juice

1 cup fresh apple juice

1/2 teaspoon cayenne pepper

1 teaspoon fresh ground black pepper

1/2 teaspoon vietnamese cinnamon powder

3 capsules Rhodiola Rosea, open up and just use the powder

1 teaspoon agar agar powder

2 tablespoons agave nectar ( sweeten to your taste)

put everything together into a saucepan except for the agar and the Rhodiola powder, bring  to a simmer and whisk in the agar agar, whisking for a couple of minutes to makes sure there are no lumps.

meanwhile have the silicone ice tray mold sprayed with veggie oil ( wiping out the excess with a paper towel) this helps release the cubes when ready.

take mix of the heat and add the agave nectar, stirring it in,  cool slightly before whisking in the Rhodiola, again make sure there are no lumps or clusters, you want to make sure it dissolves fully.

pour into prepared mold and let set in fridge for about 1/2 an hour or longer if you can wait that long.

for the drink, take 3 cubes and put into a cup or heat resistant glass, add lemon wheels or a twist, a couple of cloves and another twist of fresh black pepper. Pour over a cup of boiling water, the cubes will dissolve . Stir and enjoy the aromas hitting your senses.

Great stress reliever, mood enhancer, energy booster, helps your brain rebalance all the good brain chemicals such as seratonin and endorphins.

 

 

 

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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