Mixology Monday

MxMo: The South American Hurricane a.k.a. the “Perfect” Hurricane

October 20, 2014 by elana Leave a Comment

Whoa! Mixology Monday has rolled around once again and this month Joel from the Southern Ash blog has challenged us with “Perfect Symmetry”. Just what does that mean? “Perfect” as in a cocktail that splits one of the liquors equally (you guys can read the full announcement here!). Not “perfect” as in the absolute best; I don’t think I’d ever refer to a drink as perfect. Improved, yes.

I’m coming off of a few weeks vacation on here (although you guys probably didn’t notice what with all the posts going up) and although that might read to you as “I’m totally rested and going to write a million posts”, what that actually means is “dang guys, I have waaaaayyyy too many emails to go through”. So, I’m keeping this post brief today.

What’s a perfect Hurricane? Well, I decided after a long debate about what to do for MxMo this time that rum and cachaça might be a good combo to try and make into a “perfect” cocktail. So naturally my mind went to Tiki drinks. But you know what? It’s kinda hard finding a Tiki drink with one rum in it. Now, there were a few contenders with just one rum in the recipe but I wanted to revisit the Hurricane. I just love passion fruit and, well, I have a crap load of homemade syrup in the fridge right now.

Cachaça is a close cousin to rum. I tried to make the distinction in an earlier post but I believe here that there is enough of a difference that it qualifies for this recipe (they have different names!!). If you disagree, please feel free to leave a comment below.

2 ounces aged rum
2 ounces aged cachaça, Leblon used here*
2 ounces freshly squeezed lemon juice
1-3/4 ounces passion fruit syrup (homemade if you got it!)

In a shaker 2/3 filled with ice, add all ingredients and shake well. Fill a hurricane glass or large tiki mug with about 20 ounces of crushed ice. Strain drink over the ice and add more crushed ice if desired.

Thanks to Joel for hosting again this month, and to Fred for keeping MxMo alive!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

MxMo: Night Call

September 21, 2014 by elana 8 Comments

It’s been awhile since I’ve done something simple on here. By that I don’t mean poured some whiskey in a glass handed it to you as a post; you don’t need a post on how to do that. I hope.

What I mean is something straightforward. Something you don’t need a timer to make, or cheesecloth, or 48 hours to wait until you can drink it. And for this month’s Mixology Monday theme of “The Unknown”, I have just the recipe. Chris from A Bar Above has dared us all to work with an ingredient (or technique) that we have never worked with before and I spent over a week thinking about just what I would do.

And then I had an answer: I chose balsamic vinegar. Yes! That liquid you pour on your salad! Actually, this has been on my ideas list for some time now, but the opportunity never really came up to make something with it. I’m distinguishing this from shrubs, which I have used, because in those cases I made the shrub and also because I haven’t used grape musts before, which is the base for the balsamic I am using. The one caveat here is that I am using a reduced balsamic, which is more of a syrupy consistency. I was initially going to reduce a balsamic vinegar for the recipe but I’m trying to be simple, and I love the flavor of the one I have on hand. So, there you go…one less step.

Balsamic vinegar by itself is a pretty powerful ingredient. Even in this condensed, sweeter form, Crema di Balsamico still sings back to its vinegary beginnings. So I had to find another powerful star for this drink, and for that I turned to mezcal. In fact, all of the components to this drink are stand outs, but together in the cocktail they somehow work to balance each other out. They all become team players here instead of divas.

So let’s crack into the Unknown and make a drink.

1-1/2 ounces mezcal, Montelobos used here
1 ounce freshly squeezed grapefruit juice
3/4 ounce Aperol
1/2 ounce Crema di Balsamico
grapefruit peel for garnish

In a shaker 2/3 filled with ice, combine mezcal, grapefruit juice, Aperol and balsamic. Shake hard to mix well (that balsamic might need some help getting out of the jigger too) for about 25 seconds. Strain into a chilled cocktail glass and garnish with a grapefruit peel.

While the mezcal does provide a hefty backbone to this drink it doesn’t overpower the whole. Grapefruit gives a bit of sweetness and also a touch of bitterness while the crema di balsamico adds the essence of “tang” instead of “vinegar”. Aperol was a later addition to the drink and ended up connecting the dots of the cocktail, roundimg out the flavors and making them work well together.

Big thanks to Chris this month for hosting Mixology Monday and as always to Fred for keeping it alive. Looking forward to everyone’s submissions.

MxMo: An Isle Away coconut cardamom foam cocktail

August 25, 2014 by elana 3 Comments

I bet you were wondering what the heck to do with that bottle of cardamom tincture we all made last week. Well, wonder no more!

For awhile I’ve been wanting to pair up coconut and cardamom, and this month fate stepped in and gave me Mixology Monday’s challenge of COCONUT! Want to know more about what exactly MxMo is? Read on here.

This month, Rated R Cocktails challenged us to work with the versatile coconut. A cocktail ingredient that not only gives us several liquid choices, but also offers itself up as a drinking vessel as well! It’s also in the name of the Tiki-inspired supper club I am part of. (We even have a coconut cocktail served in the shell.)

This recipe came about in my search to find a light, refreshing cocktail that wasn’t weighed down by the usual culprit of coconut cream. However, I still found myself wanting to mimic the cream and I remembered awhile back that Todd over at Honestly Yum, did a pear foam last year that had similar structure for what I was looking for: light as air foam that still had a dense appearance. So here coconut water becomes a coconut foam. Adding the cardamom to the foam also meant getting the lovely aroma in there, but not effecting the taste profile I wanted for the cocktail under the foam. This is one of those times where I was looking to transform the drink from first sniff to last sip.

Again, as for many posts, you will need a piece of special equipment. An ISI whipped cream canister makes this fast and gives you a stable foam. I suppose you could whip this up in a stand mixer and then spoon it on your cocktail, but, well, I like an excuse to bring out the toys. All of this is available online and I’ll provide links below.

There was a possibility that this drink was going to make it on to the supper club menu, but we decided to go another direction. Also, I’d hate to ruin the surprise at the dinner when you get one!

The foam makes enough for quite a number of drinks, so if you’re having some guests by, table side foam art is highly encouraged.

Part 1: Make the Coconut Cardamom Foam
adapted from Honestly Yum

7 ounces coconut water
2-1/2 ounces egg whites
2 ounces simple syrup
3-4 drops cardamom tincture (recipe here)

Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.

Part 2: Make the Cocktail

2 ounces white rum, such as Selvarey*
2 ounces coconut water
1/2 ounce freshly squeezed lime juice
1/4 ounce passion fruit syrup
cardamom pod for garnish

In a cocktail shaker 2/3 filled with ice, combine rum, coconut water, lime juice and passion fruit. Shake to combine about 20 seconds and strain into a highball glass filled with ice. Using the whipped cream canister pointed straight down over the drink, add foam in a circular motion until the top of the drink is covered, about a 1/2″. Add a cardamom on top for a garnish.

Strong cardamom aroma with a hint of coconut. The cocktail itself is very light and dry. Coconut flavor sits in the back while more of the fruit notes move forward from the passionfruit and this particular rum’s flavor profile. Quite delightful.

Where do I get the equipment from?

Thanks to Rated R Cocktails for hosting this month, and to Fred for keeping the party going!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

MxMo: Sweet Corn and Strawberry Smash

July 28, 2014 by elana 11 Comments

For this month’s Mixology Monday, hosted by the Stacy Markow blog, we get to play with the theme “Smashes” (read the whole post here).

You guys might have noticed I’ve had a couple Smashes on here lately, reason being that summer is one of the best times for making these drinks because they highlight so many of the awesome seasonal ingredients that are around. I always love berries in these, but for this month’s challenge, I wanted to mix it up a bit. And right now sweet corn is in season.

Oh yeah, corn. In a cocktail. I only just heard of a few cocktails that use corn as an ingredient, but after poking around the internet for a little bit, I noticed that using corn isn’t SO new, it’s just not done that much. Here’s the trick though for getting this to work: please buy your corn from the farmers market where it’s in season and is super flavorful. Otherwise, it’s not going to pop in flavor and will just be a waste of time. You’ve been warned.

Strawberries are also in season and I just can’t help myself. So I’ve mixed them in this cocktail with the corn for a little sweet-tart flavor. Hey, it works in the salads I make, and it works here too.

So let’s embrace summer produce before it all goes away and we’re cursing the early setting sun and I try to tell you how awesome winter squash cocktails are. Get shuckin’!

2 ounces white rum, Caña Brava used here
1/2 cup fresh sweet corn kernels
1 small strawberry, sliced
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
2-3 drops Bitter Tears “Scarlet” strawberry chili bitters*
1 whole strawberry for garnish

In the bottom of a mixing glass, muddle together strawberry slices, lime juice and simple syrup. Add corn kernels and muddle until broken up (some kernels will remain whole). Add rum and bitters. Fill glass with ice and shake hard for about 30 seconds. Double strain into a rocks glass, fill glass with crushed ice, and add strawberry garnish.

The corn is sweet and subtle and pairs exceptionally well with the strawberry. Be careful not to use too large a strawberry so that there’s a balance of flavor. The strawberry can be overpowering if you use too much. Overall a light, refreshing cocktail that can be savored without feeling too watered down with all that ice. The bitters add some extra juicy strawberry sweetness with a kick of heat from the chili.

Thanks to Stacy for hosting this month and Fred for keeping this cocktail party going. Can’t wait to see what everyone came up with this month!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

MxMo: Pineapple Gomme Syrup and a Pisco Punch!

June 23, 2014 by elana 9 Comments

For Mixology Monday, I had thought I was starting out on a simple quest: make a pineapple gomme syrup (this month’s theme is PINEAPPLE, hosted by Thiago from Bartending Notes and gomme syrup, FYI, helps to create a smooth mouthfeel in cocktails and was widely used a long time ago; now it’s peeping it’s head back up again). However, as I started to leaf through the indexes of several of my go-to cocktail books, I came to the realization that no one had a recipe. WTH? So on to consult the internet and of course, some of the serious cocktailians out there had already covered the basic gomme (or gum) syrup. Thanks guys!

The first thing you’re going to need is gum arabica powder. Oh? Where the hell are you going to get that? Well, the internet is pretty helpful (click here for resource). But, if you’re like me and you need to make it RIGHT NOW, then gum arabica powder is also known as acacia powder and can be found at Whole Foods and at Vitamin stores. And here’s something funny: acacia powder is also a fiber supplement for, you know, helping you be regular. So…added benefit?

There were a couple methods out there for making the gomme, but for sake of time, I chose the most rapid method via A Mountain of Crushed Ice.

4 tablespoons gum arabica powder (or acacia powder)
2 ounces hot water

Heat water to just about boiling (I used an electric water kettle) and slowly mix into the powder in a heat-proof bowl. Then stir to combine, pushing clumps of powder into the side of the bowl to break it up. Let the mixture absorb for 20 minutes and then briskly stir again. Repeat process until all the powder is dissolved (this took about an hour for me).

Next, make a pineapple syrup. Unlike my other syrups, this will be a 2:1 ratio, or a rich syrup.

2 cups sugar
1 cup water
1 cup pineapple chunks, plus 2 tablespoons juice

In a medium sauce pan over medium-high heat, combine sugar and water. Stir until dissolved and add pineapple chunks and juice. Bring to a boil and immediately remove from heat. Cover and let sit two hours (if you desire a stronger pineapple flavor, let it sit up to 4). Strain pineapple chunks (use them for garnishes or to top some pancakes). Add gomme and stir to combine. Bottle in an airtight container. Total mixture yields about 2-1/2 cups.

Now at this point you can pat yourself on the back and stare at your freshly made bottle of pineapple gomme syrup and then exclaim, NOW WHAT? Put it in a cocktail!

Pineapple gomme syrup seems to be most commonly used in the Pisco Punch. So start there if this is all new to you. If you’ve covered this base already, please feel free to share what you use it in.

Pisco Punch

barely adapted from Paul Clarke

2 ounces pisco, Campo de Encanto used here
1/2 ounce pineapple gomme syrup (recipe above)
3/4 ounce freshly squeezed lemon juice

pineapple chunk and sprig of mint for garnish

In a shaker 2/3 filled with ice, add all ingredients and shake well about 20 seconds. Strain into a chilled cocktail coupe. Garnish with a pineapple chunk (those sugared leftovers are perfect here) and a sprig of mint.

Since we’re using a rich syrup here, I cut the amount back from the original recipe by a 1/4 ounce. I found the drink a touch too sweet on the first try. By doing this, the fruitiness of the pisco comes through a bit more with hints of peach and citrus. The lemon juice gives a pleasant bite that contrasts nicely with the sweetness. Overall, super smooth (thanks gomme!) and an easy sipper.

Thanks again to Thiago for hosting this month and Fred for keeping Mixology Monday alive.

MxMo LXXXV Roundup of Aw, Nuts!

May 26, 2014 by elana 5 Comments

Well, it looks like this month’s theme may have drove some of you..errr… nuts. Sorry about that. All of your nutty puns were much appreciated by this here goofball.

First, a big thanks to everyone who took up this challenge. We had some newbies, some regulars, and some of you dusting off a few cobwebs on your return back here. I appreciate you all for keeping this monthly gathering going. We had quite an interesting bunch of entries, from DIY infusions and syrups to hesitant scoops of Nutella to a handful of tasty liqueurs. You guys really got creative and now I need to go buy more bottles for more infusions (and seriously need to consider where the hell to store it all). But enough chatter from me, let’s get on to the roundup (after the jump)!

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MxMo: Vegan Cashew Milkshake with Quick Infused Vanilla Bourbon

May 19, 2014 by elana 7 Comments

I was never a milkshake kinda kid. Also, cereal milk was vile to me. An ideal treat growing up was either bizarre exotic fruit (to which my mother “treated” us to starfruit and kiwis until we learned about processed sugary goodness) or peanut butter cups once I hit grade school. Now I feel I cheated myself out of half a lifetime of milkshake goodness. So naturally I am making up for missing out on them in full force, now that I can either drive myself to get one, or in this case, make one. One that is kinda unconventional, and well, has booze in it.

This month I hosted the online gathering of cocktail enthusiasts (in this case an all-inclusive term since we have everyone from the novice to the seasoned bartender here) called Mixology Monday and gave everyone the theme of NUTS. You can read the original post here for more info. Last time I hosted the overachiever in me kicked in and I came up with a couple of fun cocktail ideas. This time around, life threw me a curveball so you guys only get one entry. It’s not even a cocktail, but as you might have guessed from the intro and title, it’s an adult milkshake. But hey, I made the damn milk from scratch!

Like many of my posts, this recipe has multiple steps and takes several days to do. So feel free to swap out the cashew milk for a milk of your choice, or better yet, an ice cream and milk of your choice. The vanilla bourbon though is too good to pass up, so just make a larger batch and keep it around for later use.

Cashew-Oat-Cinnamon Milk

slightly adapted from Joy the Baker

1-1/2 cups raw cashews
3 cups of water for soaking
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3 cups filtered water
3 tablespoons honey

Place raw cashews in a clean bowl and top with 3 cups of water. Cover with plastic wrap and let sit overnight, or for 8 to 12 hours. Once soaked, drain the cashews and run under cool water until clean and the water runs clear. Set aside.
Grind oats in the spice grinder until oats turn into a fine powder. If you don’t have a spice grinder, you can also grind oats in the blender.
Combine oats, cinnamon, cashews, filtered water, and honey in the bowl of a blender. Cover tightly and blend on low speed, increasing to high speed, until smooth.
Place a fine mesh strainer over a large bowl lined with a single layer of cheese cloth. Pour half of the cashew mixture into the fine mesh strainer. With a spatula, work the liquid through the strainer. Continue to strain the milk until all of the liquid has passed through the strainer. Solids can be discarded.
Set milk aside if continuing, or transfer to an airtight container until ready to use.

The Milkshake

(makes 2)

2 cups cashew milk (recipe above)
4 ounces Four Roses Yellow Label Bourbon
1 large Vanilla Bean, organic if possible
cinnamon and luxardo cherry for garnish

Measure out 1-1/2 cups of the cashew milk and freeze into cubes 4 hours up to overnight.
In a small sauce pan, combine the bourbon and vanilla over medium high heat. Bring to a simmer and then reduce heat to low, covered, for 10 minutes. Remove from heat and continue to steep for an hour. Strain mixture and set aside.
In a blender container, combine bourbon, frozen cashew milk and cold cashew milk. Blend well for one minute (more or less depending on the power of your blender) until the cubes are broken up and the consistency is slushy but not solid.
Transfer to two glass, top with a sprinkle of cinnamon and a cherry.

Aroma of cinnamon and vanilla with hints of earthiness. Wonderfully nutty flavor with just a hint of the bourbon. I upped the sweetener from 2 tablespoons of agave to 3 of honey because I wanted an additional amount of sweetness here, but it’s still not overwhelmingly sweet. If you prefer this even more dessert-like, might I suggest some bourbon salted caramel sauce?

Can’t wait to see everyone’s submissions for this month! And as always, a big thanks to Fred for keeping MxMo going, and for letting me host again.

Mixology Monday LXXXV Announcement: Aw, Nuts!

May 5, 2014 by elana 29 Comments

It’s that time again! Time to gather up the cocktail (and food!) bloggers out there to present this month’s cocktail challenge for Mixology Monday.

Last month we took a break from the booze, but not the delicious, as we sought out recipes sans alcohol. For May we’re back at with this month’s theme: Aw, Nuts!

Nuts? Yes! A few months back I tried, and was wowed by, a peanut-y take on an Old Fashioned at a bar here in L.A. They had infused peanuts in bourbon and with a touch of honey had made magic. Nuts of all sorts make it into cocktails now. Some black walnut bitters here, the sweet almond flavor of orgeat there… circus peanuts. Your challenge is to utilize nuts (and since we’re NOT adhering to the strict rules of what are nuts, peanuts and walnuts both count) in any way you see fit to create a cocktail. Infusions, bitters, almond tinctures are all game. Amaretto, homemade nocino, Frangelico too. Go nuts! (…sorry)

Want to participate? Here’s how:

Create a cocktail using nuts of any kind.
Post the recipe on your blog, or the egullet’s spirit and cocktail’s forum (thread here), with a photo and your thoughts on the drink.
Add the MxMo logo to your post with a link to the Mixology Monday website, and one back here to Stir & Strain.
Submit a link to your post here on the announcement post, tweet me at @stirandstrain (include hashtag #mxmo) or send an email to elana (at) stirandstrain (dot) com with Mixology Monday in the subject.
Posts must be submitted by midnight May 19th.

I can’t wait to see what you all come up with (and who will be the first to post). As always, have fun and we’ll meet back here the week of the 19th!

MxMo: La Marina

April 20, 2014 by elana Leave a Comment

This month’s Mixology Monday cocktail challenge is an interesting one because, well, there is NO alcohol in the drinks. Scott of Shake, Strain, & Sip has themed this month “Temperance”, and you guessed it, it’s a Teetotaler’s delight around these parts.

With the warmer months approaching, I’ve been craving light, fruit-based drinks lately. And maybe the occasional spritz or two. With the baskets of berries pouring into the farmer’s markets (pretty much my favorite time of year), I decided to make the base of this drink with juicy, local strawberries.

Farmers markets here are pretty diverse. I’ve been introduced to multiple varieties of strawberries, and one of my favorites is the Seascape kind. Sweet, but not too much so; it’s my ideal strawberry flavor. That said, here you’ll need to taste for sweetness. There is some from the strawberries and tonic, and a sweet and savory note from the orgeat, but if you like your drinks even sweeter, then feel free to add a drop of simple syrup.

3 medium sized strawberries, hulled and quartered
3/4 ounce freshly squeezed lime juice (or white grapefruit juice)
1/4 ounce orgeat
4 ounces Fever-Tree Indian Tonic Water

strawberry slice for garnish

In the bottom of a highball glass, muddle strawberries, juice and orgeat. Add ice 2/3 up the glass and top with tonic. Stir gently to combine and garnish glass with strawberry slice.

Uniquely both sweet and savory with lots of fruit forward bubbles. A straw in this case is optional as you might find the chunks of strawberries get caught up in it. The almond from the orgeat has a slight bitter edge that contrasts nicely with the sweet fruit flavors. It’s a needed element here to round out the drink.

Thanks to Scott for hosting this month and Fred for keeping this party going.

Mixology Monday: Classic Blackberry Shrub

March 19, 2014 by elana 5 Comments

Ok, first off guys, I am well aware it’s not Monday despite the name of the post. However, I wanted to get this up before the Monday deadline. What deadline? What are you talking about? Mixology Monday for you newbies here is the once a month “cocktail party” where internet people like to show off with a drink they made based on a theme by whoever “hosts” this month. Please read up on it here and see past entries on the MxMo site. This month, Craig from “A World of Drinks” gave us the theme of “Preserves” (and yes, there’s a lot of quotation marks happening in this paragraph). It took me a second to realize that I was already planning on making a shrub this month, and since making shrubs was an old school way of preserving fruit, I was ready to publish a double duty post this month.

Mixology Monday Blackberry Shrub // stirandstrain.com

Blackberries. I love the taste of them, but, truth be told, I hate eating them. Those little seeds! They always get stuck in my teeth and half the time they seem like too much of a bother to eat. Anyone with me on this or am I crazy? Last week my husband was out getting some food and I had asked him to pick up some blueberries. Apparently the store was out and he figured I just wanted a berry that was close enough to blue to eat. So he picked up blackberries instead. After scrunching up my face at them and letting them sit there for a few days, the overwhelming urge not to waste food made me cave in. What to do with them?

A shrub! If I made them into a shrub I was just going to extract their juices and all those annoying little seeds would stay in the strainer. I might have patted myself on the back there for thoughtfulness.

Shrubs are a bit well known now, more so than say, a year ago. I see them a lot more on cocktail menus and on the shelves of my local liquor suppliers. Shrubs are also pretty simple to make yourself; let me show you how.

Classic Blackberry Shrub

1 cup whole blackberries, rinsed
3/4 cup sugar
3/4 cup apple cider vinegar

Combine blackberries and sugar in a bowl. Lightly crush the blackberries to release their juices (I used a potato masher, but a fork would suffice). Cover and let sit 8 hours or overnight. Shake the bowl every once in awhile to make sure the sugar is incorporating into the juice. Half way through, stir the mixture and re-cover.
Next, strain the mixture through a fine strainer into an airtight container. Add the vinegar and shake well (if any sugar has remained, shake hard to dissolve here). Store the container in the refrigerator for 6 days.
After 6 days give it a taste. Usually, by day 6 the sharpness of the vinegar has started to pull back and let the sweetness from the sugar and fruit stand out more. Keep in mind, this is a vinegar base: it will ALWAYS taste like vinegar. The vinegar will mellow more as it sits but its zing is what is wanted in a shrub.

For this shrub, there is a nice sweet and sour balance from the ingredients. The blackberries produce a tartness that is heightened from the vinegar while the sugar cuts through to keep your mouth from puckering. Strong nose of vinegar with subtle berry.

Sparkling Blackberry Shrub (no booze)

1/2 ounce blackberry shrub (recipe above)
6 ounces sparkling water
1 lime wedge

Fill a rocks glass with the water and pour the shrub down the center. Stir to combine. Squeeze a wedge of lime and add spent lime to the glass.

And here’s Christopher’s cocktail recipe with the shrub he’s been making:

2 ounces 4 Roses Bourbon Yellow Label
1 ounce Blackberry Shrub (recipe above)
1/4 ounce maple syrup

Fill a mixing glass 2/3 with ice. Add all ingredients and stir to chill. Strain into a cocktail glass.

Thanks to Craig for hosting this month and Fred for keeping MxMo up and alive!

MxMo: The South American Hurricane a.k.a. the “Perfect” Hurricane

Like this:

MxMo: Night Call

Like this:

MxMo: An Isle Away coconut cardamom foam cocktail

Like this:

MxMo: Sweet Corn and Strawberry Smash

Like this: