This post is brought to you by White Claw Hard Seltzer. Recipes and ideas are my own.
I could drink green tea all the live long day. I’ve convinced myself it’s a cure all drink; tired: drink tea. Feeling like I’m about to catch a cold: drink more tea. Stressed: GREEN TEA. But it’s also my secret cocktail ingredient. Green tea adds an earthy layer of flavor that gives a touch of savory to whatever drink you add it to.
Give me a single good piece of chocolate and I am usually good for dessert. No need to make it into a fancy cake (although I’d eat it), or melt it into some ice cream (I’d eat that too), just by itself I’m usually satisfied. Now, pair it with a good cocktail and I’m golden…
Which brings us to today’s post. I was recently introduced to Taza’s organic dark Mexican style chocolate discs and a single piece was not enough this time. The rich, crunchy chocolate has started to become my dessert ritual and I figured it was time I made a cocktail to pair alongside it.
So what might become a semi-regular thing around these parts, I’ve decided to create some cocktail and food bite pairings that shouldn’t break the bank. But, at the same time, seem pretty decadent, well thought out, and most importantly DELICIOUS. First up is dessert (which is the way it should be).
It’s summer. It’s hot. You don’t want a cocktail or dessert to weigh you (and anyone you happen to be entertaining) down. This cocktail plays it light with an unexpected main ingredient, Bauchant. I first tasted Bauchant at the WSWA this year and was all goggle-eyed at how delicious this was just on its own. But what is it you ask? Bauchant is an orange liqueur with a cognac base that uses 3 different orange varieties: Andalusian, Mandarin, and Tangerine. It’s complex and lovely and on its own quite sippable, but on the heavier side. I combined it with a splash of gin, another splash of freshly squeezed lemon juice, and a heavy glug of club soda to transform it into a refreshing long drink that’s not too sweet and super flavorful. The sweetness of the Bauchant gets a nice contrast of tart from the lemon, with a few juniper notes from the gin, and mellows out with the club soda. Delicious.
And the pairing for this sipper? Taza’s Coffee Chocolate Mexicano Discs. Their Classic collection has a lot to choose from: Cinnamon, Vanilla, Guajillo Chili, Salted Almond, Cacao Puro, and Coffee. The coffee won me over for this pairing though. The dark, roasted coffee and chocolate flavors contrasted with the sharp effervescent cocktail are a perfect pair.
Are you hungry yet? Let’s get mixing!
1 ounce Bauchant liqueur
1/2 ounce Beefeater London Dry gin
1/2 ounce freshly squeezed lemon juice
2-3 ounces club soda, Q-Club used here
lemon peel for garnish
In a highball glass (or if you have it, Delmonico style chimney glass which is around 5-8 ounces), fill with crushed ice. Build the cocktail by adding in the Bauchant liqueur, Beefeater London Dry gin, and lemon juice. Give it a stir or two and top with club soda. Garnish with a lemon peel and break off a big piece of Taza’s Coffee Chocolate Mexicano Discs, sit back, and savor summer.
*This cocktail pairing post was inspired by Taza Chocolate and Drizly, the on-demand liquor delivery company. I hope I’ve inspired you to make a drink and treat yourself. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
Fassionola. You might be wondering what that word is, or whether or not I am misspelling something. But if you’re not familiar with that word, you’re making your Hurricane cocktail all wrong.
Wrong?! Well, we’ve had to swap out ingredients for a long time since Fassionola, a syrup made from a blend of strawberries and tropical fruits, hasn’t been on the market for, oh… 30+ years now. The syrup is one of the original ingredients in the famed Hurricane cocktail as invented at Pat O’Brien’s in the French Quarter. It has a history, and now Cocktail & Sons have resurrected it, and one lucky Stir and Strain reader can score a bottle. And since everyone is in a generous mood, they’re also giving away bottles of their Mint & Lemon Verbena and the Spiced Demerara Syrups. All superb fits for your summer drinking needs.
Since Cocktail & Sons prides themselves are only using the best seasonal ingredients in season, the Fassionola syrup will only be available until June 30th (strawberries don’t grow in October…)! So stock up if you can. And in the meantime, enter below to win your own bottle: you get up to 8 entries to help you along (open to US residents only)! Giveaway ends at 11:59pm PST Sunday May 29th, 2016. For more information on Cocktail & Sons, check out their website at cocktailandsons.com today! Good luck!
This post is brought to you by Thatcher’s Organic Artisan Spirits. Recipes and ideas are my own.
Several years ago, when I was still working at a 9 to 5 job, I flew into Chicago for a boring conference. This was one of those conferences that not only had a floor devoted to awkward introductions and sweaty handshakes, but hours and hours of mandatory workshops. After 4 days I was exhausted in every way, but, thankfully I lopped on an extra day for sightseeing—I had never been to Chicago before.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
This post is brought to you by Patrón Tequila. Recipes and ideas are my own.
If one tv show summed up my preadolescent life, it would be Clarissa Explains It All. God I loved that show. I could probably attribute it to making me even more of a quirky kid; the clothes, the chili pepper lights around the window, a boy for a best friend, the “I don’t care about fitting in” messages. Clarissa was a strong willed, independent female that, myself being the eldest sister in the family, I could look up to for inspiration.
Ok Elana but what does this story have to do with Margaritas?
Well, everything. Ok, well not everything but that quirky spirit instilled in me at that young age still abounds and often finds its way into my life in all sorts of ways. Maybe you’ve noticed on this site that I get a little quirky from time to time? Today we’re getting a little quirky with some margaritas and a tube of harissa paste.
Ready to get quirky? Let’s get mixing.
2 ounces Patrón Silver tequila*
4 1/2″ cubes mango, Champagne variety used here
1/4 barspoon harissa paste (more or less to taste)
1 ounce freshly squeezed lime juice
1/4 ounce simple syrup (1:1 ratio)
chili salt for rim (like Tajín or similar)
lime peel for garnish
In the bottom of a shaker tin, muddle the mangoes with the harissa and lime juice until broken down. Add in the tequila and simple syrup and fill the shaker 2/3 with ice. Shake until chilled about 20 seconds. Rim a rocks glass with the chili salt by dipping the edge in lime juice then the salt. Add in a single large ice cube. Strain into the rocks glass and garnish with the lime peel.
Right now THIS is my #PerfectMargarita. Tell me all about yours!
And if you’d love to have a few options for Cinco de Mayo this year, check out the winning cocktail from Patrón’s Margarita of the Year contest. This contest began on National Margarita Day (of course), and featured margaritas made in 7 categories: herbal, spicy, smoky, savory, modern, tropical and classic.
Over 50,000 votes were cast (including a vote from the one and only cocktail historian David Wondrich) and the Rosa Picante Margarita was IT; so you know it’s going to be good. Bartender Jordan Corney from San Antonio, TX was inspired by the classic margarita and the El Diablo, two of his favorite cocktails, and adding the modern component of jalapeño oil to impart texture and complexity to the drink. And check out this pretty sexy cocktail video of Jordan making the drink and talking about what inspired him to create it (it makes me want one RIGHT NOW).
Rosa Picante Margarita
Created by Jordan Corney, Bohanan’s (San Antonio, TX)
2 oz Patrón Silver
.5 oz Patrón Citrónge Lime
1 oz fresh squeezed lime juice
.5 oz ginger syrup
Bar spoon jalapeño oil
Rose petal sea salt
Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
For more information about Patrón Tequilas and liqueurs, please visit patrontequila.com.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
A few years ago I attended an event here in Los Angeles where I watched a local bartender use BEER in place of an egg white to make a cocktail vegan; it blew my mind. It even inspired me to make this Vegan Pisco Sour. The consistency, feel and look were almost identical to using an egg white, the only issue was that there was the slight presence of “beer taste”.
I haven’t used the technique too much since then though as I almost never have beer in the house. Well, I have a few bottles, but not the right kind to make this replacement (you’ll need a wheat beer). And then a few months ago I heard about another egg white replacement being used by local bartender Gabriella Mlynarczyk (also of the blog Loving Cup): aquafaba, or aguafaba. I had no idea what this mystical sounding ingredient was so I sought it out and turns out… it’s bean water.
More specifically it’s the cooking liquid from beans, and pretty much chickpeas. Recently I discovered there’s even a whole website devoted to the magic of this liquid. So if you really want to get down into the details, check that out at aquafaba.com. But here’s the gist of it from their site:
Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.
Neat, huh? Now, to make this post as useful as possible, I performed a few experiments so that I can try and answer a few questions that might come up.
First, you don’t need to cook beans from scratch constantly to have this on hand, although to me that sounds delicious. You can easily crack open a can of chickpeas, drain the liquid and reserve it in an ice cube tray, freezing for future use.
In fact, go ahead and freeze your aquafaba into 1 ounce (the equivalent of one egg white) portions right now. Unless you plan on using it all right away, there’s no reason to have it occupying space in your fridge. Microwave the frozen portion for 25 seconds, let it come to room temp and use in your cocktail. I saw no changes between the frozen aquafaba and the fresh or from can.
The color of the liquid from the home cooked beans resulted in a darker color, while the canned beans were lighter, however, no change in appearance of the cocktail was detected.
Will your cocktails taste of beans? NOPE! I cooked off a batch of dried chickpeas and while they had a pleasant nutty flavor, the cooking liquid did not impart any of that taste into my cocktail. And when I used canned chickpeas, the liquid did not taste of beans or have a metal aftertaste.
So how does a cocktail made with aquafaba compare with one made with an egg white? Guys, they’re almost identical. Let’s look at the comparison I did making a Sloe Gin Fizz below.
To test how aquafaba compares to using an egg white in a cocktail, I made two identical Sloe Gin Fizzes. The precise amounts of sloe gin, lemon juice (came from the same lemon!), and simple syrup were added to shakers within seconds and then 1 ounce of aquafaba was added to one and an egg white to the other shaker. Both were dry shaken with one ice cube, and then filled 2/3 with ice and shaken again for about 25 seconds.
When poured out, they both had a frothy head and gave about an inch and a half of head when topped with club soda. They also both passed my straw test, which means I stuck a straw in the center and it stayed there without moving.
And how did they taste? Practically the same. Neither had a taste other than sweet sloe gin and tart lemon, which is great for subbing one for the other and not affecting the taste of your cocktail. I found that the cocktail with the aquafaba had more body to the drink, while the egg white cocktail felt lighter. Then, I let the drinks sit for awhile to test how long the foam of the cocktail kept its structure. Both did dissipate, but the aquafaba held on longer than the egg white by about 15 minutes at room temperature. It kept its structure in the fridge about an hour.
This is just the beginning of the experiments. How it will work with other ingredients and spirits will require a lot more research, but that’s the fun part! I hope you guys go out and experiment too. If you’re curious about an ingredient, or have any questions about aquafaba I didn’t answer, feel free to leave a comment or reach out on social! Cheers!
Hey guys! I wrote a long, “science” laden post all about aquafaba over here and this post is where I’m sticking the recipe for properly making the cocktail. But for the short version, aquafaba is the cooking liquid from beans like chickpeas (or any neutral tasting legume) that is used in place of egg whites. Hence, a vegan cocktail (unless your bourbon is fat washed or you cooked your beans in chicken stock)!
Note: if you want to make this with an egg white, you can do a 1:1 substitution for the aquafaba. It just won’t be vegan anymore.
1-3/4 ounce sloe gin, I used Spirit Works Distillery*
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (1:1 ratio)
1 ounce aquafaba, see note above
2 ounces chilled club soda, Q-Club used here
In a shaker, combine sloe gin, lemon juice, simple syrup and squafaba. Dry shake with 1 ice cube until very frothy (I find this takes anywhere from 15 -30 seconds). Then add ice until shaker is 2/3 full. Shake again to combine and chill for about 20 seconds. Strain into a highball glass and add club soda.
The overnight mixture makes for a refreshing and light cocktail. You get honeyed ginger flavors with subtle spice and some grassiness; overall it’s quite balanced. If you like your drinks even spicer, I’d up the ginger by another tablespoon, it gets quite zingy.
15 ounces honey dew melon (about half a melon), chopped into 1/2″ pieces
36 g or 1.2 ounces (about a quarter cup) chopped Crystalized ginger
2 ounces simple syrup (1:1 ration)
4 ounces of Pimm’s No. 1
8 ounces Tarantas Monastrell wine*
crystalized ginger pieces and edible flower petals for garnish
The night before, combine the honeydew melon, crystalized ginger, simple syrup, Pimm’s No. 1 and the Tarantas Monastrell wine into a gallon size ziplock bag. Freeze overnight.
When ready to make the cocktails, add pre-frozen mixture to a blender and blend to desired consistency (should be smooth, not too chunky). Add ice as needed.
To serve, pour into double rocks glasses and garnish with crystalized ginger pieces and edible flower petals.