Fresh Lemongrass Sour a DIY project for your weekend

Fresh Lemongrass Sour Cocktail // stirandstrain.comWhat a week folks! In case you haven’t heard, I’ve been nominated again this year for Saveur Magazine’s Best Blog Awards in the cocktail category. A HUGE thanks to everyone who sent in the nomination. Now the voting begins for the winners. You have until April 30th to get that vote in. I super appreciate all of you.

Fresh Lemongrass Sour Cocktail // stirandstrain.comMoving on… to cocktails. In an effort to make cocktails taste more like the foods I love, i.e. Thai Food, I’ve been concocting various infusions lately and experimenting with some bizarre flavor combinations (more to come here soon). One of the simplest though was fresh lemongrass. I compare lemongrass as the pastel cousin to winter citrus. While the oranges and grapefruits have this intense zestiness that I feel counteracts the depressing reality that is winter, lemongrass is a good match for the budding warmth of springtime. It’s floral, with some light citrus notes (but basically it’s the same smell as a citronella candle).Fresh Lemongrass Sour Cocktail // stirandstrain.com

For this cocktail I’ve also added back in a little bit of zest in the form of limes and lemons (I guess I needed some zestiness to get me through the soul crushing time known as tax season. Why haven’t I scanned any of my 2014 receipts yet?!?!) to make this a take on a sour. Juice + bitters + zest = just the right amount of punchy citrus.

I’m using vodka as a neutral base for the lemongrass flavor to shine in the infusion. There are two ways you can go about infusing a lemongrass vodka this weekend depending on how much time you want to spend. The longer, more traditional way, requires nothing but time. You chop and bruise the lemongrass, cover with vodka, and wait about 1 to 2 weeks to extract the full flavor. The second way is quite quick, seriously quick, but requires some equipment. An instantaneous infusion can be made with a whip cream canister and two N2O chargers. Extra equipment, sure, but a very immediate infusion.

Instantaneous infusions are a blessing… and a curse. There is only so much room in my home for all these infusions and I don’t think I can drink them fast enough. A sampling party may be in order soon…

OK! Let’s welcome in spring with some booze.Fresh Lemongrass Sour Cocktail // stirandstrain.com

For the lemongrass infusion:

4 lemongrass stalks
2 cups vodka

  • Clean and remove the outer layer of the lemongrass stalks. Chop the stalks into 1 inch pieces and bruise them by crushing them with the side of your knife. Add the pieces to an airtight container and cover with the vodka. Cover and let sit at room temperature for at least 1 week up to 2 weeks. Shake daily. Taste after 1 week and continue to steep up to two weeks to desired flavor. Strain into an airtight container. Will last up to 6 months.
  • Alternatively, to instantaneous infuse, take chopped lemongrass and add to a whip cream canister. Pour in vodka and seal. Charge with one N2O charger. Shake well. Charge a second time with a new N2O charger. Shake well and then discharge contents into a clean, airtight container over a strainer. Infusion will last up to 6 months.

For the cocktail:

2 ounces lemongrass infused vodka (recipe above)
3/4 ounce freshly squeezed lime juice from 1 lime
1/2 ounce simple syrup
1 egg white
3 dashes lemon bitters
lime zest strips for garnish

  • In a shaker, add the lemongrass infused vodka, lime juice, simple syrup, and egg white. Dry shake (no ice yet) for about 30 seconds to incorporate the egg white. Add ice and then shake hard for another 30 seconds. Double strain into a cocktail glass and garnish with 3 drops of the lemon bitters topped with the lime zest.

The lemongrass is a more subdued flavor that doesn’t take over the drink or muddle the flavors but provides a subtle floral backdrop to the cocktail. There’s a nice bite from the lime juice and an egg white is added for some extra silky mouthfeel and to add a lightness to the drink. The foamy head created by dry shaking with an egg white suspends the lemon bitters above the cocktail, heightening the heavenly layers of citrus aroma.

I created this recipe originally for Serious Eats this week

The Bitter Irishman

Bitter Irishman Cocktail // stirandstrain.com

You’ve heard it said, “Everyone’s Irish on St. Patrick’s Day.” Well, I’m either one quarter or one eighth Irish, depending on which relative I consult, and I can tell you that, sadly, I don’t qualify as truly Irish on St. Patrick’s or any other day of the year. I’m not proud to say so, but it’s true. It’s not for lack of trying.

I went to an Irish Catholic school where several of the nuns were direct from Ireland, replete with charming accents– though the nuns themselves were rather sour. One of the nuns walked into my third grade classroom, declared that it was filthy, gave two boys a toothbrush, spat on the floor, and told the boys to start scrubbing. I sometimes think I might have known more Irish nuns than Irish families. The Irish families I did know lived in houses filled with crucifixes. I’m sure they must have had other decorative knick-knacks, but I only remember crucifixes. For me, everything Irish was a bit severe and austere– from the dour nuns to the simple cabbage and beef we ate on St. Patrick’s Day.

Bitter Irishman Cocktail // stirandstrain.comThen one Halloween, the Irish Catholic school burned down under suspicious circumstances, and I was relocated to the Italian Catholic school. The Italian school was completely different. Holidays were more cheerful. The clergy enjoyed themselves (and their wine) a good deal more than the nuns ever had. The food at church events tasted better. Cannoli, ravioli, stromboli. And suddenly, St. Patrick was eclipsed by St. Joseph. St. Joseph’s Day is two days after St. Patrick’s Day, and the Italians loved it. Everyone ate zeppole (a little like cannoli, but better, so, so good), and wore red and white, and went to the Knights of Columbus parade. There were flowers and candles, an explosion of color.

Mind you, I’m not trying to pick favorites. I’m just telling you what I experienced.

For this St. Patrick’s Day, I plan to forgo the green beer– in fact, I’ll probably pass up the beer altogether. Instead, I’m mixing up a cocktail with a bit of a mixed heritage: half Irish whiskey, and half Italian amaro.

Bitter Irishman Cocktail // stirandstrain.com

 

1 ounce Irish Whiskey, Bushmills 10 used here
1 ounce amaro, Averna used here
3/4 ounce freshly squeezed lemon juice from 1/2 lemon
1/4 ounce demerara syrup
luxardo cherry garnish

Combine whiskey, amaro, lemon juice and syrup together in a shaker filled 2/3 with ice. Shake and strain into a chilled cocktail glass. Garnish with the cherry.

There’s a nice contrast between the light, floral whiskey and the spicy, rich amaro. It starts with a punch of sour flavor that immediately moves into sweetness, and the bite of the whiskey and the lasting bitterness of the amaro stay with you until the next sip. It’s a cocktail with a lot of character. Like those Irish nuns. And those Italian priests.

***This recipe was originally created for Serious Eats and appeared on the site this past week.

The Brunch Round Up

It’s not very often that I do a theme week around here, but I think we can all agree that brunch is definitely worth the effort. I hope you all enjoy some pineapple or a little pisco this weekend. But if you’d like some more options, here are a few below.

Sparkling Grapefruit and Lillet Rosé Sangria // stirandstrain.com

Sparkling Grapefruit and Lillet Rosé Sangria

Not-So-Classic Strawberry-Rhubarb Fizz Cocktail // stirandstrain.com

Not-So-Classic Strawberry-Rhubarb Fizz Cocktail

Watch that pour!

Róse Champagne Cocktail

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Peach, White Pepper and Green Tea & Cucumber and Green Chartreuse Daiquiri Cocktail

Sparkling and Spiced WInter Sangria // stirandstrain.com

Sparkling and Spiced Winter Sangria

**Also, today is the last day to get your nominations in for the Saveur Best Blog awards. If you’d enjoyed the content on here, please consider Stir and Strain for best cocktail site!

A Pitcher of Pisco with Grapefruit, Lime and Thyme

Pisco Brunch Cocktail // stirandstrain.comWelcome back to brunch week on Stir and Strain. Today’s cocktail gets mixed up by the pitcher and also includes a long standing feud between two South American countries.

That’s right! We’re batching up some pisco!Pisco Brunch Cocktail // stirandstrain.com

Why pisco today? Well, one reason is that it’s been awhile since I’ve made a cocktail on here with it. And two, well, I swallowed the pisco kool-aide (err.. punch?) so to speak.Pisco Brunch Cocktail // stirandstrain.com

Back in January I attended the second annual Golden State of Cocktails here in Los Angeles. Three days filled with seminars, demonstrations, booze, tacos, science, more booze, some bar crawls, educational booths, and so much more booze. While there were some fantastic seminars attended, the talk on the history of pisco stood out the most for me. It made me… really excited about pisco. I can’t say for certain what it was exactly that made this particular talk so great: the enthusiastic speakers? The bottled punch? The sample after sample of pisco? Whatever it was, I knew I was hooked on the spirit and had to start using it more. Hey, the title of the seminar was “The World’s Most Mixable Spirit”. (And if you’d like a little more history on it, I touched on a couple points in my Serious Eats post you can read.)

Pisco Brunch Cocktail // stirandstrain.com

So obviously I needed to start mixing with it. Consider this your gateway cocktail into the world of pisco (that is if you are still on the fence about drinking a Pisco Sour due to the egg white. OH, hey. I made a vegan version of that you should try). Here I’ve paired the pisco with the very much in season grapefruits that I had accumulated over the last several weeks from the farmer’s market. Yes, sometimes my seasonal cocktails are just a reason to get rid of some fruit I’ve over-bought. Then I spiked it with a little thyme and a splash of lime.

Pisco Brunch Cocktail // stirandstrain.com

For the Grapefruit Syrup:

Zest from one medium grapefruit
1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits (see note above)
1 cup granulated sugar

  • Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.

For the Bottled Cocktails:

3 sprigs fresh thyme
1/2 teaspoon kosher salt
3 ounces freshly squeezed lime juice from 3 limes
9 ounces pisco, such as Encanto
4 1/2 ounces Grapefruit Syrup
6 sprigs fresh thyme for garnish

  • In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.
  • For each cocktail, add one large ice cube to a double rocks glass. Pour in 2-3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.

It’s a bright, delicious cocktail that you can easily have along whatever brunch-y dishes you might be cooking up. But still palatable for a pre-dinner drink too if that’s more your thing.

The Foaming Pineapple Yes, you CAN drink Tiki for brunch

The Foaming Pineapple Cocktail // stirandstrain.comWeeeeeeeeeeeeeeeeeeeeeeeee!

That’s the sound of me squealing that we’ve got another round of The Coconut Club under our belts. This last run was the best yet. Not only were we set up in an actual, OG L.A. Tiki space, but we also had a seance and a giant glowing tiki god. Small fires aside, it was magical.The Foaming Pineapple Cocktail // stirandstrain.com

When you go to events like this, or any event really, where custom drinks are served up, do you ever stop and think about all the drinks that just couldn’t make it to the table that night? Nathan (who also makes drinks for the Coconut Club and who you will see behind the bar more than me) and myself spend countless hours alone and together mixing up possible drinks that we think our audience will love. As much as we’d like to serve them all, some need to get cut from the line up due to timing and to prevent you all from getting alcohol poisoning from over indulging. We have your best interests at heart.The Foaming Pineapple Cocktail // stirandstrain.com

This drink came about during one of my R&D days but realized we already had the Piscolada Shrimp Cocktail, a customer favorite, already on the menu and the ingredients were too close to justify serving it.

So consider this the B-side drink. Turns out it makes a fabulous brunch drink. So, yes, you can drink Tiki at 10am.The Foaming Pineapple Cocktail // stirandstrain.com

This recipe utilizes frozen pineapple juice cubes for two reasons:
1. I had a huge amount of excess pineapple juice leftover from another drink and I can’t bring myself to waste things so I froze the juice up instead.
2. Frozen pineapple juice cubes mean way less watering down of your drink.

The Foaming Pineapple Cocktail // stirandstrain.comIf you don’t want to go through the effort of making the cubes, then I would suggest chilling all your ingredients ahead of time so that you still get a nice cold base.

The Foaming Pineapple Cocktail // stirandstrain.comServes 4 – 6
4 ounces white rum
3 tablespoons coconut cream
5 frozen pineapple juice cubes or 8 ounces chilled pineapple juice (see note above)
3 dashes Bittercube Jamaican #2 Bitters

Champagne, Veuve Clicquot used here

nutmeg for garnish

  1. In a blender, combine rum, coconut cream, pineapple juice cubes and bitters. Blend until well combined and no ice remains; consistency will be more like a thin soup, not a slush.
  2. Pour about 3 ounces into the coupes and top with champagne.
  3. Grate fresh nutmeg over the cocktails.

An interesting effect occurs when you top the base with champagne: the cream causes the drink to bubble and foam on top. It looks like a beautiful pillow of coconut cream that smells faintly of pineapple. While the cream and juice are quite sweet, as well as some sweetness from the rum, the champagne cuts right through offering some bitter and savory notes for balance. These particular bitters lend some notes of citrus and spice for further flavor enhancement. The cocktail is super light and easy drinking. Perfect for your next brunch, breakfast, or mid-week snack.

Chamomile and Tangerine Sparkling Cocktail for Two and an excuse to turn off the internet

Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.comI told myself I was going to relax tonight and watch tv. That was two and a half hours ago right before I jumped on Instagram. Now I feel like I’ve wasted so much time I should just go back to work. Have you ever looked at so many photos of food that you felt sick? Instagram makes that a reality for me now.

But photos of booze? Can’t get sick from looking at that. Or maybe it’s just all the screen time making my eyes go funny. Maybe that’s what is making me feel sick.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

Lately I’ve been wanting to put a ban on having electronic devices on at certain times at home. But with both myself and Christopher working out of the house, attempts to do this have been eagerly thwarted. If your office is in the same structure that you sleep in, then you can pretty much count on a 7 day work week. Unless you have the amazing ability to do such a thing as limit screen time. You, then, are an enigma to me.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

Regardless, there are always a few minutes in the day when neither one of us is holding on to a device. The best times are when we’re holding on to a cocktail glass and talking about not work things. Occasionally things get so busy around these parts that, to make things easy on ourselves, I batch up a cocktail and keep it in the fridge. It might be a Manhattan for later in the day (and yes, I might have made it at 9 that morning) or the base to something that can get perked up later on with something sparkling.

This drink is a little something like that.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

I had originally written this for Serious Eats as a more Valentine’s Day centered recipe, but I think the sentiment of taking a break from the internet to enjoy another real person’s company is even more fitting for the everyday.

For the Chamomile-Tangerine Syrup:

1 cup sugar
3/4 cup water
4 chamomile tea bags
Zest of 2 tangerines, white pith removed
1/4 cup freshly squeezed tangerine juice

Combine sugar and water in a medium sauce pan and bring to a light simmer over medium-high heat, stirring to dissolve sugar. Remove from heat and add tea bags, tangerine juice, and zests. Steep for 6 minutes, then discard tea bags. Cover and let stand an additional 30 minutes. Strain zest and keep syrup in an airtight container in the refrigerator up to 1 month.

For the Base:

4 ounces Chamomile-Tangerine Syrup
3 ounces white balsamic vinegar
4 ounces London Dry Gin, such as Tanqueray

Combine syrup, white balsamic, and gin in a swing-top bottle. Gently swirl to blend. Refrigerate until ready to use. Base will keep up to 4 days refrigerated.

For Each Cocktail:

5 ounces chilled dry sparkling wine, such as Cava

Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.

 

So yes, I ventured out into the land of floral ingredients here with the chamomile, but it’s subtle and mild. For a sweet note, I used the in-season tangerines, and combining their tangy juice and zest with a good dose of chamomile flowers gives a fragrant sweetness without being too perfume-y. It’s a fresh, tangy base with very subtle floral flavors in the background. To make it more zippy in flavor, white balsamic adds some needed acidity while a London Dry style gin adds another herbal layer with just a touch of juniper in the finish. While this base is tasty on its own, it really comes together when you top it off with some sparkling wine. I tried a few varieties and a dry cava brut is best to offset the syrupy base.

Smoked Sugar Cubes and Another Take on an Old Fashioned

Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.comMy “to make” list is getting out of hand lately. And sometimes those late night scribbles have me scratching my head the next day as I’ve written down just single words like “cream” or “beer” and cannot recall what I was trying to reference. I think I need to keep a recorder by the bed. But then transcribing the next day might prove to be just as perplexing.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

Alas, there is nothing more straightforward than an Old Fashioned. Liquor, bitters, sugar, it’s all wrapped up neat for you and tastes good without all the extra foo-foo. Ok, so maybe a bartender is throwing on a flamed orange peel, or adding in a brandied cherry, or doing just a little bit of foo-foo-ness. But instead of adding on more, I thought I’d take a look at the base ingredients.

The Smoky Citrus Rum Old Fashioned was just the start of delving into looking at the Old Fashioned and seeing what new flavor combinations I could make work. This all stemmed, by the way, from another scribbled note for ideas that read “cleaned up old fashioneds with interesting bitters”. I mean, you could build 100 drinks off of that comment. And I just might do that. But for now I’m just giving you two.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

And this one has a DIY project! Yay!Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

First, I realized that you all were going to get bored real quick if the only thing I was doing was changing up the bitters. Hell, I got bored with that idea after 2 minutes and moved on to the idea of homemade sugar cubes. So easy, right?! Wrong. Well, it’s going to be easy now because I spent the better part of a month trying out techniques and perfecting this. For you guys.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

Things to know about making your own sugar cubes:

  1. You must use superfine sugar, granulated sugar does not make for a solid cube.
  2. Don’t try and speed this up by microwaving. All these recipe how-to’s I read on making sugar cubes all reference the microwave and I think they are ALL LYING. All the microwave did was melt my sugar, even on low power.
  3. Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice.

Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.comThese smoked sugar cubes taste amazing with sour cherry. Instead of doing that blasphemous thing where you muddle some neon cherries in a glass and call it and Old Fashioned, here I’ve combined sour cherry bitters from Miracle Mile with some tasty bourbon to compliment the heady smoked flavor of the cubes.

Smoked Sugar Cubes

1 cup superfine sugar
2 teaspoons smoke tincture
2 teaspoons water

  • Combine sugar, smoke tincture and water in a bowl. Mix until well combined, similar to the texture of wet sand. Pack sugar into a mini ice cube tray, tamping down each hole. Alternatively, you can spread mixture out in a 1/4 size sheet pan (you might want to double the recipe amount) pressing down hard. Let mixture sit out to dry overnight. When sugar has hardened, pop cubes out of the molds, or cut cubes to size. Store in an airtight container.

Smoked Sugar and Sour Cherry Old Fashioned

2-3 mini smoked sugar cubes
2 dashes Miracle Mile Sour Cherry Bitters
2 ounces bourbon, W.L. Weller used here
optional, blood orange peel for garnish

  • In a mixing glass, add sugar cubes then dash in bitters. Muddle to combine. Add ice 1/2 way up glass and pour in whiskey. Stir to combine about 20 seconds. Strain into a rocks glass with a single large ice cube or 2 smaller cubes. Express orange over the glass and add in peel.

The smoke lingers in the back but adds a strong backbone to the drink. Sour cherry bitters add just a touch of bitterness and some sweetness to the rich bourbon. I chose the blood orange for just a hint of citrus and mainly for aesthetics due to the lovely red speckling all over the orange peel.

Steak Island Cocktail

Steak Island Cocktails // stirandstrain.comIt’s Super Bowl weekend. I only know this because I was asked to come up with a cocktail you would want to drink at a party celebrating this fact. Well, it’s a drink that I would want to drink at this kind of party. And I guess the name is quite telling that I’d name it Steak Island, however, let’s talk about why I gave it this name.Steak Island Cocktails // stirandstrain.com

I go into this a little in the article I wrote on Serious Eats, but let me elaborate on this just a wee bit here. Since this is a safe place to ramble on and you readers are somewhat more forgiving of these overly long explanations (well, some of you aren’t and you know who you are).

For the most part, I like to live an uncluttered life.. actually, let me stop you here if you’re just searching for “super bowl cocktails” and you’re still reading at this point. Might I suggest you just scroll down to the recipe? Anyways, I’m the type of person who loves, with a capital L, to throw stuff away and have lots of clean surfaces. I’m a believer that an uncluttered space means an uncluttered mind and yes, I might just use the excuse that the studio space is too cluttered to photograph in right now so I’m just going to be over here watching tv and procrastinating. But mainly I’m not a person who holds on to stuff. However, I do have a few exceptions for collectibles. The major collections I have are my Tiki mugs, which need a new cabinet (see, I still need to sequester the collections) and, since I used to DJ out here with much, much more frequency than I do now, my 1960’s girl group and girl garage band 45s. That was mainly it for stuff I held on to that took up space. You know what doesn’t take up a lot of space that is fun to hang on to if you’re into cocktails: vintage drink stirrers. These are highly curated because I can’t justify keeping more on hand than what will fit in a Highball glass.Steak Island Cocktails // stirandstrain.com

Knowing that I liked some of these kitschy treasures from restaurants and bars that once were, a friend of mine found herself at a flea market somewhere in Arizona a few years ago and happened upon someone’s stockpile of stirrers for sale. Sifting through the amazing variety of brightly-colored sticks, she selected what she thought I’d most like to have (and seriously did an amazing job). One of my favorites though was this black stick with gold lettering that just said “steak island” on it with this little grass hut. Either it was the bizarre combination of this little tropical hut imagined to house giant steak laden plates, or that it was coming out of Texas and I was to believe there was something tropical-like there, but either way, I immediately knew someday I’d need to make a drink in honor of this establishment’s namesake. Super Bowl Sunday seemed like the most appropriate “holiday” to make such a drink.Steak Island Cocktails // stirandstrain.com

So what better to wash down plates of rich, meaty foods than some light and refreshing effervescent cocktails…made with beer! And… steak sauce!

Steak Island Cocktails // stirandstrain.comIf I was going to make a cocktail that included the word steak, then I figured some steak sauce as an extra special ingredient was in order. So what you get is a drink close to a Michelada with a heaping amount of tangy, umami-filled A1 Steak Sauce (or whatever sauce you’d like). Personally, growing up I was not a fan of steak, but I did like dipping the steak in A1 and then sucking all the sauce off the meat and tossing the meat away (I wasn’t a picky eater but the texture of steak I found to be most offensive to my young self). Now I skip the formalities and just drink the sauce here.

Intrigued? You should be, so let’s make some cocktails!

Yields 6-8 drinks for a party
8 ounces red and yellow bell pepper slices
14 ounces freshly squeezed lime juice from about 14 limes
4 ounces steak sauce, such as A1
1/4 ounce freshly ground black pepper
Salt to taste
48 ounces lager, such as Pacifico
Lime wheels and additional bell pepper slices for garnish

  • In the bottom of a pitcher, muddle together the bell peppers and lime juice. Add the steak sauce and pepper. If your sauce is not on the salty side, add some additional salt to your liking. Cover and refrigerate the base at least 4 hours and up to overnight.
  • To serve, add beer straight to the pitcher and stir gently to combine, serving into ice-filled glasses. Alternately, you can pour about 2 1/2 ounces of the cocktail base into a highball glass filled with ice. Top off with about 5 ounces of the beer and stir gently to combine.
  • Garnish glasses with lime wheels and bell pepper slices, serve.

Like I said, it’s super refreshing and easy drinking, a great pair to richer foods. The steak sauce has a touch of sweetness and adds some underlying umami to the cocktail. Mixed with fresh citrus juice, it adds both a base note and a tangy brightness to your fizzy beer mixer. Muddled bell peppers offer a subtle vegetal flavor and complexity that’ll keep you sipping. I chose to top it all off with a lager so that the beer doesn’t overpower the drink with too much hops or bitterness or whatever special flavor it might have been brewed with. I enjoyed with Pacifico, Christopher liked some Foster’s with his.

Smoky Citrus Rum Old Fashioned

Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.comI know. That’s a mouthful of a title. But in actuality it’s an incredibly easy drink to make so don’t go running off just yet.

Right now I’m on a kick of making life EASIER for myself. I’m hustling in other areas so that means the drinks need to get whipped up with ease. Are you hustling in life? This one’s for you then.Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

I’ve come into possession of a number of rums as of late. In part, I’m tasting them for potential candidates to star in The Coconut Club drinks. Not all our drinks are rums, but we ARE a Tiki supper club, so we NEED some rums. And the other reason is that, after many years, I’ve come to like and appreciate rums. If you’ve been a long time reader on here, you may remember in the early years of this site that I was frequently confused by rum. I blame my mother’s rum and cokes that I would sneak sips of during bedtime story readings, and would cringe with disgust (I still don’t like them), as to why I had such distaste for the liquor. It turns out I was just drinking the wrong kind of rum.

So fast forward to now. As I said, I’ve been filling my days with a lot of other work that sometimes makes tinkering all day with drinks hard, if not impossible. When that happens there will suddenly be a lot of Manhattans or Negroni cocktails around the house. In doing so I finished all the Campari. And then I was out of rye. And then I decided what the hell am I doing?! Make something just a tad more creative lady!!Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

In stepped a bottle of rum and my copy of The Bar Book.

Still looking for a straightforward cocktail I looked to Morgenthaler’s Rum Old Fashioned. If the rum is good, like the bottle I had on hand, then you just want a few elements to highlight that rum; an Old Fashioned is perfect for that. I made the first round exactly as it was laid out in the book: the result was good but then my eye drifted over to the (vast) array of bitters taking up more space every day on the bar shelf. Smoked orange bitters! Yes!

The next round I changed it up, taking the lime peel out, adding in some smoked orange bitters, a spritz of orange oil; it changed the whole drink. Just as tasty as the first, but all new flavors that still highlighted the base rum, just in different ways. The recipe below is for the latter (go buy the book for his recipe and learn some more drinks!).

Inspired by The Bar Book

2 ounces Ron Zacapa Centenario 23 Rum*
2 dashes Cocktail Punk Smoked Orange Bitters
5-10 ml demerara syrup (1:1 ratio)
orange peel for garnish

  • In a double old fashioned glass, add a large cube of ice. Build the drink by pouring in rum, syrup and the bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

Mostly burnt caramel and grassy notes from the rum with just a hint of citrus. The bitters add a subtle layer of smoke that works really well with the rum. Makes me want to try some rum and mezcal drinks…

*This bottle was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

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