I picked up a copy of Remixed
Whenever I find myself with a half a jar of pineapple juice, or a nearly empty can of coconut cream, I consider it Tiki time in the house. Today it’s pineapple juice.
Coming out of the Intoxica! section, and because there’s Campari in it, I’m trying out and altering very slightly, the Jungle Bird.
3/4 oz Campari
1/2 oz Freshly squeezed lime juice
1/2 oz sugar syrup (I always make mine 1:1)
4 oz unsweetened pineapple juice
1-1/2 oz dark Cruzan rum
Combine all of the ingredients in a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Add garnish.
The original cocktail recipe calls from dark Jamaican rum. I substituted Cruzan Dark rum instead, honestly I am very green when it comes to rum and couldn’t tell you what the differences are. So for differences and Rum love, check out these blogs here and here. I also changed the garnish from an orchid, and a cocktail cherry, lemon, and orange wheel to the lime wedge and pineapple. Generally I like the garnish to either be a hint of what’s in the drink or to complement it somehow. Also, I didn’t have any orchids in my possession at the time. Tasty notes on this: the Campari mellows way out in here (I’d even consider upping it to 1 oz next time to try), while the fruit juices make it sweet and tangy. While the rum has to be playing a role here, it takes a back seat as far as flavor. One last note- don’t be generous with the ice. I used an unusually large (well, at least for me) rocks glass here and filled 2/3 with ice. Once that ice started to melt it began to wash the flavor out a bit. Don’t let that happen to you! Use less ice or tip that baby back quick!
One thing I did notice throughout some of my watching. Have you ever looked in a British person’s liquor cabinet? Everyone has a bottle of Pimm’s. I watched a documentary on Windsor Castle a couple weeks ago and you know what? Bottles of Pimm’s everywhere!! The Pimm’s Cup cocktail was unheard of to me until a couple years ago, and I only learned of its existence because it was on a menu of drinks I could have when I got my nails done at this British salon I frequented. So I picked up a bottle of Pimm’s with the intention of trying out the cocktail and then it sat next to that bottle of Aquavit being sad friends together on the liquor shelf. Until today.
There are SO many versions of the Pimm’s Cup. All of them calling themselves ‘classic’. The recipe on the bottle is to just pour it into a glass with lemon-lime soda and add a lemon wheel. That was a bit too basic for me. So I muddled together a couple of ideas and came up with the recipe below (borrowing the use of cucumbers from Bon Appetit online). One thing a lot of the recipes alluded to was that this was a ‘summer drink’, and was very ‘refreshing’. But isn’t summer in England like, 60 degrees? That’s close enough to my ‘winter’ here in L.A. And I enjoy a refreshing drink regardless of the weather.
1-1/2 oz Pimm’s No. 1 Cup Liqueur
3/4 oz freshly squeezed lemon juice
2 1/2″ cucumber rounds
1 sprig of mint
Ginger Beer (I used Reed’s)
1 rosemary sprig
1 cucumber peel sliced thinly with a vegetable peeler
I always start with my garnishes first. So, peel off the dark green skin of a cucumber and, using a vegetable peeler, thinly slice off longways a piece of cucumber. Thread that in an O- or S-shape through a toothpick. Work the toothpick around a little to open the hole and remove the toothpick and thread the peel onto a clean sprig of rosemary. Next, in the glass half of a Boston shaker, muddle together the cucumber rounds and the mint. Pour in the Pimm’s and the lemon juice and fill the glass 2/3 with ice. Shake and strain into a Collins glass filled with ice. Top off with ginger beer (around 2 to 3 oz). Add garnish. Repeat some lines from Mary Poppins.
It really is refreshing. I had to agree with everyone on this. It’s fruity and spicy, but I love that the cucumber flavor is also there mingling with the flavors. It somehow prevents it from being too sweet tasting. I’d add way more mint next time as I could barely taste it. Also, the rosemary adds a nice nose to the whole drink when you’re down in there taking a sip. Now onto finding other uses for Pimm’s…
This month Jacob at the Liquidity Preference blog thought up Retro Redemption (full post here). The first drink that I thought could use a makeover was …shudder. The Cosmopolitan. That too sweet, chemical-bottled taste (obviously I’ve had some bad ones folks) of that 90’s staple (and for certain people I know still a staple) drink. But there’s no cranberry juice in the house and I’m not making a special run just for that.
So instead I opted to peruse Gourmet Magazine’s stockpile of drinks they’ve put into their magazine over the years. Did you know they’ve been around since 1941? What’s Gourmet? Never mind.
Two things were imperative to tonight’s drink. 1. I had to be actually interested in trying/drinking the cocktail. 2. I had to have the ingredients on hand (this is after all a short notice posting for me since it’s due tomorrow). After weighing my options, and being grossed out by many more, I decided to try the Cola de Lagarto (tail of the lizard). This is from a 1974 cocktail recipe via Gourmet. Here’s their description:
This drink is probably called “tail of the lizard” because of its green color—not because, like a tail that falls off and grows back, it’s easy to have another, and another. Wine cocktails have been unfairly tainted by their association with overly sweet wine coolers, but the renewed interest in classic cocktails has also brought this category back from the brink of disaster. The ingredients in this version may seem a bit strange, but they actually go together quite nicely.
In a shaker combine 3/4 cup dry white wine, 1/3 cup vodka, 1 tablespoon lime juice, 1 teaspoon each of fine granulated sugar and green crème de menthe, and 4 ice cubes. Shake the mixture vigorously for a few seconds and strain it into a chilled tall glass. Makes 1 drink.
Ok, first off, with the amount of liquor that they’re pouring into this thing, if you had several you’d be dead from alcohol poisoning by the fourth (maybe not dead, but DAMN). The recipe measures in cup sizes, which should have been a warning. It’s considered a ‘wine cocktail’, but 3 oz of hard alcohol in there too makes this awfully potent. Anyway, I’m killing two birds with one stone in this post as I am subbing out the dry white wine with Lillet Blanc (checking off another bottle this week from the ‘forgottens’), and I’m getting a Mixology Monday post done. Gold star.
Ok, so I’m taking a lot of liberties here by subbing or leaving out ingredients. But all for this drink’s redemption. I’m saying goodbye to vodka, fine granulated sugar and green crème de menthe, and adding in gin and Fee Brother’s Mint Bitters. Although, yes, technically there IS a green dye in the bitters (looking for another bitters as you read this), it is nowhere close to that alarming green color that was in the original article. But to play on the drink’s original name, I added a lime peel spiral inside the drink for the ‘lizard’s tail’. I made two versions of the drink, with the first using closer proportions to the original. However it made a huge drink with left overs in the shaker. It tasted really strong too (this, also, was the version my husband preferred because it ‘tasted strong’). I tweaked the second, reducing the proportions of the main two ingredients and adding in 1/2 oz of unsweetened pineapple juice. Overall it’s a bit tart and definitely tastes wine-like. And those mint bitters? Well, like the original recipe, the mint works here. Albeit very subtle, those bitters just add the right touch of a finishing note. Here’s my updated version:
4 oz Lillet Blanc
2 oz Bombay Dry Gin
1 oz freshly squeezed lime juice
1/2 oz unsweetened pineapple juice (this one came from a can)
3 dashes Fee Brother’s Mint Bitters
lime peel spiral (to make, use a vegetable peeler or sharp paring knife and peel a spiral from a large-ish sized lime. It’s best to start from the pointed end and work your way around. Be careful that your peeler/knife is sharp as this makes cutting the lime easier, as well as your finger. Ouch.)
In a shaker filled with ice, combined all ingredients and shake vigorously. Strain into a chilled Collins glass with a lime spiral fitted around the inside of the glass.
This was a fun post idea. It makes me wish I could stumble upon a dusty old pile of cocktails books with secret ingredients like herring and jello that call for a touch of nutmeg. Can’t wait to see what everyone else came up with.
I’m starting to amass a collection a liqueurs that I don’t know what to do with. Part of the problem is that for months now I’ve wanted nothing more to drink than champagne and Manhattan’s night after night. That tends to leave bottles of things like Aquavit lying around looking sad. But today I couldn’t take that sad little Scandinavian face any longer and decided to try it. Hey, I’m half Scandinavian myself and caraway and I go way back.
When using any kind of bitter aperitif like Aperol, a little goes along way. But I like that smack of bitterness you get, so I use more. If you’re not a huge lover, just add less. You should enjoy what you’re drinking after all.
1-1/2 oz Aquavit
1 oz Aperol
2 dashes Angostura bitters
In a mixing glass filled with ice combine all of the ingredients. Stir to chill and strain into a chilled cocktail glass.
Even though this is a cold drink, there is something very warming about all the spiciness you get from it. Underneath the Aperol, the Aquavit provides layers of fennel and caraway.
I think that I might just go through all the weirdo random bottles I have accumulated in the past two years. Half a bottle of Ouzo? Check. Goldschläger? Really? Check. Be prepared folks.
It occurred to me today I’ve never made an Old Fashioned. Drank many of them, but never actually made any. And with the arrival of a GIANT bottle of Angostura bitters in the house (do they make a small bottle even?) now is the time for making one. Apparently there is a lot of hub-bub on how to properly make one. In my opinion, the less you mess with a classic the better it is.
2 dashes of Angostura Bitters
2-3 drops of water
2-1/2oz Bourbon (I used Buffalo Trace)
1 lemon peel
Drop the sugar cube in an Old Fashioned glass. On top of that sugar cube drop the water and the bitters, muddle together. Add the bourbon and stir together to mix. Add 2 ice cubes. If you can successfully ignite a lemon peel (or orange peel- I would have chosen the orange but alas, none in the house), spark it and drop into the glass. If you’re like me, and have been shown by the bartender at Bigfoot West about 30 times now how to do this, but immediately forget once home- maybe consider muddling the peel with the sugar, or just giving it a good twist and dropping it in the glass. Tip back.
No notes. Just enjoyed some bourbon with aromatics.
Why are there grapefruits still around at the farmer’s market? That’s what I’d like to know. Wasn’t I told by a reliable source that citrus is a winter fruit? Something to do with a long, drawn-out rainy season. And the unseasonable cold temperatures we had in California. But here they are, grapefruits.
2oz Broker’s Gin
1-1/2oz Grapefruit Juice
1/2oz of Noilly Prat Dry French Vermouth
2-3 dashes of Miracle Mile Orange Bitters
In a shaker filled 2/3 with ice, add all of the ingredients. Shake well to mix and strain into a chilled cocktail glass.
It just works. The bitters give a nice spicy quality, and overall it’s a touch sweet and fragrant. And more exciting then a greyhound. However, with one last note. I did make a version with vodka. It’s a little less exciting. The gin adds that little oomph.
I had scratched down an idea for a floral drink when the idea came up on Mixology Monday. And then I was out of town and forgot about it. I’m revisiting some ideas this week that I had left to the side and now have some time to actual try. For this recipe, keep in mind that Hibiscus is pretty astringent and this is not a liquor I’d knock back on its own. However, when mixed properly and sweetened, it’s delicious.
1-1/2 Tablespoons Dried Hibiscus Flowers
Combine ingredients in a jar and seal. Refrigerate for 2 hours and then strain out the hibiscus and discard it. Or, if you’re like me and you forget it in the fridge for 24 hours, it’s
also ok not ok. It gets too bitter. Stain it out immediately. Although it starts to move into the realm of bitter It’s so bitter, so taste it first after you’ve discarded the flowers.
Use immediately or store in the refrigerator indefinitely.
I’m trying to remember to mark down ideas that I see in other places here so that I can just go back to one spot and find them all. So far I’ve been terrible at it. However, yesterday, with a mounting fresh fruit becoming overly ripe problem at the house (hello fruit flies!), I came across this
Could this be done with some too ripe peaches as well? Me thinks so! Overall I just love the simplicity of this and I think that is key for batches of summer drinks.
Like most ladies who adore large hats and bejeweled crocodile brooches, I am an avid reader/looker-on of the Mrs. Lilien blog. For a little while now, with news of a cocktail book in the near future, she has released a series of outfits/accessories/etc. inspired by cocktails.
Crap. I believe that was most of the male readers leaving the room. For those men remaining I have a deep affection for scotch and cigars too. You’re day is coming soon.
My favorite of these featurettes is the Mrs. Negroni. Perhaps it’s the dress, or my love of orange (at the moment), but more likely it’s a love of that bitter Italian aperitif that is getting a workout around the house lately. The cocktails on the blog are not that obscure, but what I’d love to see is an outfit for a Rum Barrel, or a Samoan Fog Cutter- something that you can pair with a giant banana headdress. (I do love the Tiki Drinks). I’m just throwing that one out there…