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Recipes

Make It: Meyer Lemon Bitters

February 25, 2014 by elana 7 Comments

Make It: Meyer Lemon Bitters // stirandstrain.comIt’s Tuesday, so I bet you’re already thinking about the weekend by this point in the day. So how about a fun DIY project to start planning? That involves doing something with all that winter citrus you have hanging out in your fruit basket? Making bitters might seem like a daunting task, but a lot of it is just sitting around waiting for it to be done already. Kinda like Limoncello (or Tangelocello). And, this recipe yields enough that you can bottle up and give away some as gifts. Those people will think it took you forever, but you don’t have to tell them how easy this is.

My recipe is based off of B.T. Parsons’ recipe found in his essential book on bitters, aptly titled “Bitters“. I made his version last year to the letter and enjoyed the results, however, I found that this year I wanted a version less sweet and delicate, and more bitter with richer citrus notes. So that’s what you’re getting here.

Make It: Meyer Lemon Bitters // stirandstrain.comA couple of tips to help you along the way: First, use a vegetable peeler to zest the citrus. Using a light hand while peeling will help keep the pith on the fruit and not on the zest (YOU want to control your bitterness in the recipe, not the fruit). Second, invest in some cheesecloth. A small amount of cheesecloth will go a long way in keeping unwanted particles from entering your final product, and you’ll find plenty of other uses for it in the kitchen. And lastly, if any of these ingredients have you scratching your head, they’re all available online.Make It: Meyer Lemon Bitters // stirandstrain.com

Adapted from the book “Bitters”
Yields approximately 18 ounces
zest from 4 meyer lemons
zest from 1/2 bitter orange (such as Seville)
zest from 1 lemon
2 tablespoons dried lemon zest (see note below)
1/2 tablespoon dried orange zest
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger (do not use powder, see note on dried citrus)
1/4 teaspoon whole coriander
1/4 teaspoon whole white pepper
4 – 5 dried Dried Kaffir Lime Leaves
3/4 teaspoon gentian root
1/4 teaspoon whole fennel seeds
2 cups high proof vodka (I have access to 150 proof everclear in California, however, 100 proof vodka would also work)
1 cup water

  1. To make dried citrus, zest 4-6 large lemons (2 oranges or peel a 1″ nub of ginger and slice). Chop peel and lay on a baking sheet in an oven set at 250°F for 1 hour. Peel should be completely dry but not brittle. Dried lemon zest is also available commercially.
  2. In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily. (I find it helps to set a calendar reminder also at this point.)
  3. After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
  4. After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.

Meyer lemons have a more pronounced floral aroma, as opposed to just a regular lemon, which tends to be more astringent. To pierce the perfumy nature of the meyer lemons, the kaffir lime leaves give a nice punch and aroma, while the bitter orange, fennel and spices create earthy undertones for balance.

I add a few drops to a Gin & Tonic, and they can be used as a sub for recipes using regular lemon bitters. Experiment and see what cocktails work for you!

*This recipe originally appeared on the Serious Drinks site.

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Filed Under: Make It, Recipes Tagged With: bitters, everclear, homemade gifts, lemon bitters, lime, make it, meyer lemon, orange, spices, winter

Mixology Monday: 5 Spice Ti’ Punch

February 16, 2014 by elana 3 Comments

5 Spice Ti' Punch // stirandstrain.com
Mixology Monday LogoApologies for the hasty nature of this post. I’m heading out the door on my way to Palm Springs Modernism Week to bask in even hotter temps than Los Angeles and to have my eyes filled to the brim with mid-century architecture. I almost didn’t make this month’s Mixology Monday, “Sours” hosted by the Ginhound blog, but remembered that I have a cocktail for a supperclub dinner coming up next week that would fit the bill.

Ti’ Punch is in that sour category alongside daiquiris, margaritas, etc… A liquor at the base with a sour component and a sweet. To fit the theme of the dinner, I created a 5 Spice Ti’ Punch, infusing the whole spices usually found in that blend into a demerara syrup. The result was a honey rich syrup that almost had a “chai” like aroma to it. Not too overbearing on the palate but enough of a kick to give the drink an unexpected new flavor profile.5 Spice Ti' Punch // stirandstrain.com

In keeping with tradition of the Ti’ Punch being an aperitif (served before a meal), this strong tipple will be served to guests arriving. Hopefully it will loosen the tongue just enough to make this a lively dinner. This will be served punch style, however for this recipe, I’ve scaled it down to a punch for one.

First, let’s make the syrup!

5 Spice Syrup

1 cup demerara sugar
1 cup water
1 star anise
1 4″ cinnamon stick, broken in two
1 tbsp whole black peppercorns
1 tsp whole fennel seeds
5 whole cloves

Combine sugar and water over medium high heat in a small sauce pan. Stir to dissolve the sugar and then add spices to the pan. Bring to just a boil and then remove from heat. Cover and let sit for 30 minutes. Uncover and let come to room temperature. Strain into an airtight container.

For the cocktail

2 oz. Rhum J.M. Gold Agricole
1/2 oz. freshly squeezed lime juice from 1/2 a lime
1/2 oz. 5 spice syrup

In a mixing glass 2/3 filled with ice, add rhum, lime juice and syrup. Stir 30 seconds to chill and then strain into an iced filled rocks glass.

This is one boozy sour. That grassy cinnamon agricole rhum comes in at 100 proof, so you’ll probably only need just the one punch. But by all means have two if you want. The 5 spice compliments the rhum more than overpowers it in that hey-look-at-me way that 5 spice sometimes can. Infusing the spices in a demerara sugar created a viscous, honey like syrup that had a deeper color and flavor than regular cane syrup. Also, I thought it would have a better mouthfeel in a drink served over ice. The syrup really does taste more like a chai than what I associate with this Chinese spice blend too. Overall a satisfying cocktail with some bite.

Note, I did use black peppercorns rather than Sichuan ones, but only because the black were readily available and I was short on time. Had I been able to use the Sichuan, the flavor profile could have turned out a different way. If you get your hands on some and make this, I’d love to hear about how yours turned out.

Thanks to Andrea for hosting this month’s Mixology Monday! Please visit her site and check out everyone’s entries.

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Filed Under: Mixology Monday, Recipes Tagged With: demerara sugar, lime, mixology monday, Rhum J.M. Gold, rum, spices

Black Honey

February 14, 2014 by elana Leave a Comment

Black Honey Cocktail: the anti-Valentine // stirandstrain.comAt this point in the day you’ve probably had a fair amount of Valentine’s Day stuff shoved into your eyeballs. Let this post be your relief. Consider this your anti-Valentine.

Yes, I had a lot of drinks geared towards flowers and chocolate boxes this month, but when developing those, I always had in mind creating a polar opposite. True to form around these parts, I had the drink name hanging around in my head looking for a recipe to be paired with first. And then a recipe idea for the Serious Drinks site gave the name a place. Black honey had to be sweet but bitter, a contradiction to perplex the palate. Cynar and Smith & Cross to the rescue!Black Honey Cocktail: the anti-Valentine // stirandstrain.com

For the honey-cinnamon syrup

1/2 cup water
1/2 cup honey
4 cinnamon sticks, 2” long

In a small sauce pan over high heat, add ingredients and bring to just under a boil. Remove from heat, cover, and let stand for 30 minutes. Strain into an airtight container. Will keep for about one month refrigerated.

One tip for your syrup: heat your honey beforehand to make pouring a whole lot easier. 30 seconds in the microwave should do it.

And now the cocktail

2 ounces Cynar
1 ounce Smith & Cross Jamican Navy Strength Rum
3/4 ounce honey-cinnamon syrup (recipe above)
1/2 ounce freshly squeezed lime juice, from 1/2 a lime (Bearss lime used here)

Fill a mixing glass 2/3 with ice and pour in all the ingredients. Stir for about 20 seconds. Strain into a chilled cocktail coupe.

It’s a cocktail that confounds expectations. The initial funky aromas of rum, lime, and cinnamon suggest you’re about to have a fruity tiki drink. But your first sip is a mouthful of rich honey and rum’s smoky molasses-like flavor, before things drop swiftly into a forcefully bitter finish from the Cynar. You’ll continue to notice these three discrete periods of sensation every time you raise the glass for another gulp—it drives you to sip again and again.

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Filed Under: Make It, Recipes Tagged With: cinnamon, cynar, honey, lime, Smith and Cross Jamaican Rum

Cocktail Quickie: Rosé “Champagne” Cocktail

February 12, 2014 by elana 6 Comments

Róse Champagne Cocktail // stirandstrain.comYou’d be correct to say I’m on a bit of a rose kick right now. Earlier this week I had posted the Roses in the Snow cocktail, and that’s not the first time rose has made an appearance around these parts. I’d say I’m also on a rosé kick, but frankly, I’d drink a good bottle of one any time of year.

Last week a bottle of Chandon Rosé fell into my hands and instead of just cracking it open right then, I thought I’d get a wee bit creative and use it in a cocktail. Most of the “cocktail quickies” end up on Instagram and not on here, but I thought that if you need to impress someone real quick on Friday then this might work in your favor.Róse Champagne Cocktail // stirandstrain.com

Here’s a tip: invest in a big box of sugar cubes. If you make classic cocktails at home, you may have noticed that several recipes require them, such as this or in an Old Fashioned. I’ve had the same box hanging around the house since I started this blog and they are in the same condition now as they were when I opened the box. That means that they are always on hand. Also, sometimes when I want to be fancy and my in-laws are over I break them out when I do tea service (because Christopher’s mother does do tea time, every day, at 4pm).Róse Champagne Cocktail // stirandstrain.com

Róse Champagne Cocktail // stirandstrain.com

Now let’s get fancy!

1 sugar cube
10 to 15 drops Bitter Tears Hina Hibiscus Rose Bitters
4 to 6 oz. Chandon Rosé*
grapefruit peel

Soak the sugar cube with the bitters by dropping the liquid over the cube until desired amount is reached (the rose scent is strong, so take some whiffs after the first few drops). Add the sugar cube to the bottom of a champagne flute and top with the rosé. Add grapefruit peel to the glass.

The grapefruit peel provides a great waft of aroma in the glass followed by a deliciously sweet berry-cherry flavor from the rosé. The rose-hibiscus soaked sugar cube sends up little bubbles of mostly rose to accent the other flavors. It’s a quick drink for this Friday (Valentine’s Day), or like me, sitting around in the afternoon sipping one outside.

 

Watch that pour!

Watch that pour!

 

*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.

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Filed Under: Recipes Tagged With: Bitter Tears Hina Hibiscus Rose Bitters, bitters, Chandon Róse, cocktail quickie, Grapefruit, rose, winter

The Chocolate Rye

February 11, 2014 by elana 2 Comments

Chocolate Rye Cocktail // stirandstrain.comFirst off, this month marks YEAR THREE  of the Stir & Strain website (I always forget). Woo-hoo! Let’s make a drink.

When coming up with ideas this month the one thing I was against was a chocolate cocktail a la the Chocotini. Why would you willingly drink that? I gag just thinking about it. It’s like poop…with alcohol.Chocolate Rye Cocktail // stirandstrain.com

So instead I decided that I should somehow infuse cacao nibs into a cocktail and work with that. What I ended up making was a drink that was a riff on a box of chocolates: the smell of chocolate, toasted almonds and spices all infused within some rye whiskey. (You can read more on that over at the Serious Drinks site.)

The infusion is quick so if you start it today you can actually make this for Valentine’s Day if you wanted. This would more than likely earn you some brownie points since it means you thought ahead of time.

So let’s start cocktailing!Chocolate Rye Cocktail // stirandstrain.com

Cacao Nib, Toasted Almond, and Spice Infused Rye

1/3 cup cacao nibs
1/2 teaspoon black pepper
5 allspice berries
1/4 cup sliced almonds, toasted
2 2” long cinnamon sticks
1/2 inch cube ginger, peeled and sliced
1-1/2 cups rye whiskey, such as Redemption Rye

In an airtight container, combine all ingredients and swirl to combine. Let sit for 2 days then fine strain into a clean airtight container (you may need to strain a second time). Let sit an additional day or two to mellow. Infusion is now ready to use and will last indefinitely (best flavor within one year though).

Now the cocktail:

1-3/4 ounce cacao nib infused rye
3/4 ounce Oloroso Sherry
1/2 freshly squeezed meyer lemon juice, from 1/2 lemon
bar spoon luxardo cherry syrup from jar of cherries

Fill a mixing glass 2/3 full with ice. Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve.

The aroma from the infusion is intoxicating. Warm spices combined with a rich chocolate aroma followed by the nutty toasted almonds. And it gets better in the cocktail which is both bright and decadent. Let the drink sit for a minute after you’ve poured it, as that lets all the smells really open up as it looses it’s chill.

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Filed Under: Make It, Recipes Tagged With: cacao nibs, cinnamon, ginger, luxardo cherries, make it, meyer lemon, Oloroso Sherry, Redemption Rye, rye, spices, whiskey, winter

Roses in the Snow

February 7, 2014 by elana 6 Comments

Roses in the Snow Cocktail // stirandstrain.comAt some point over the last few years I scribbled down the name ‘roses in the snow’ in my notebook. I had a name but only a rough idea for a drink; this happens a lot. Then when I had to come up with some drinks for February over on the Serious Drinks site, I figured this was a good time to dust off the name and develop that idea into a real cocktail.

I love the smell of roses. They remind me of summers in New England and they’re also my birth flower, so I feel like I have an even bigger connection to them, even if it’s made up (who came up with the idea of birth flowers anyway…).Roses in the Snow Cocktail // stirandstrain.com

Roses in the Snow is a take on a gin fizz and you can read more about that and hydrosols over on the Serious Drinks post.

1-1/2 ounces new world style gin, Uncle Val’s used here
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3/4 ounce Rose Water
1 egg white
2 ounces club soda
3-4 dashes of Peychaud’s Bitters

Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer. Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.

There’s a lovely hint of roses without being becoming too perfume-y, and the usual sweet-tartness found in a gin fizz. It’s also pretty to look at too.

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Filed Under: Recipes Tagged With: club soda, egg white, gin, highball, lemon juice, peychaud's bitters, rose water, simple syrup, Uncle Val's Gin

Barrel Aging Cocktails (without a real wood barrel)

February 1, 2014 by elana 9 Comments

Barrel Aging Cocktails // stirandstrain.comScience Magic! The idea of ingredients going into something and coming out weeks later transformed into something else is a culinary world of mystery that intrigues me. When the concept of barrel aging your own cocktails became a trend I was all on board. It was yet one more way I could control and experiment with drinks.

Here in Los Angeles barrel aged cocktails are now familiar faces on menus but that’s where they seem to stay. I guess there isn’t really a consumer market for large barrels of one cocktail.

Wait. There is at MY house.

For some time now I’ve been dying to try barrel aging at home since it seemed like a DIY project that was very hands off. Step 1, booze goes into barrel. Step 2, wait around a bit. Step 3, uncork and enjoy. Pretty easy, right?

I thought so and accepted the challenge from Uncommon Goods* to try out barrel aging on a small scale (meaning without a barrel). Instead a barrel stave is stuck in the jar with the cocktail ingredients. It’s still all an easy to handle project scale. It’s also a cheaper alternative to buying a barrel and needing to explain to Christopher that the hallway closet is now the home of said barrel and nothing else.

The big question now is…. WHAT TO MAKE IN IT??? I could go for a Manhattan or a Negroni but really, I’ve had those barrel aged versions so many times out at bars that there has got to be a better cocktail to age. I’m wavering between a Hanky Panky and a Martinez. Can someone out there help me pick? Would a Martinez get too soft in there, or a Hanky Panky get too.. herbal?

If you all would like to try your hand at some DIY cocktail and boozy projects, Uncommon goods has a bunch of fun sets on their site over here. In the meantime, I’m going to weigh the pros and cons of what to make and if someone has a better idea, I’ll think about that too.

Stay tuned to find out who made it into the barrel the week of February 24th! And if you’re in L.A. I might invite you over for a taste.

 

*Items generously given gratis and appear here because I like them. Uncommon Goods are supporters of independent artisans and place importance on the designer. Got a design you think they might like? Check out their design challenges. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

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Filed Under: Make It, Notes, Recipes Tagged With: barrel aged, make it

Adding Aroma to Cocktails: Rosemary Tincture

January 31, 2014 by elana 2 Comments

Aroma in Cocktails: Rosemary Tincture // stirandstrain.comRemember when I promised I’d stop posting so many recipes using rosemary? I lied; I’m sorry. Here’s just one more.

This is more a fun project than a recipe, if that helps any.

A few months back I explored adding aroma to cocktails by way of a Smoke Tincture. Today while we’re in the depths of winter I thought that a lovely, woodsy aroma would bring some warmth to our drinks.

Capturing essences for use as an accent to cocktails opens up the possibilities by adding another level to drinks. Even if those drinks are as simple (or for some not so simple) as a Martini. A Gin Martini is only as good as its base ingredients, but add another level with the deep sweetness found in rosemary and you’ve got something special. You could easily play off a London Dry for a more straightforward rosemary accent, or add to something as busy as Uncle Val’s gin and your senses are getting hit with both vegetal, floral and earthy notes. No need to go the simple route too. A gin fizz or, hell, you could pair some rosemary accents with a tequila or mezcal cocktail to highlight those notes.Aroma in Cocktails: Rosemary Tincture // stirandstrain.com

Before we get ahead of ourselves, let’s make the tincture first.

Rosemary Tincture

1/2 cup grain alcohol (151 proof)
1/2 cup rosemary leaves, cleaned and de-stemmed

Combine alcohol and rosemary in an airtight container. Let sit for 7 days in a cool, dark place, gently agitating once a day. Filter leaves out of the liquid through a fine strainer. Bottle into dropper bottles, or in an airtight container.

*Note: although the color of the tincture will start out bright green, it will naturally settle into a brownish color. Albeit, not as nice, but the aroma will still be present. 

Aroma in Cocktails: Rosemary Tincture // stirandstrain.com

Rosemary Martini

2-1/2 oz. gin, Fords Gin used here
1/2 oz. dry vermouth
1-2 drops rosemary tincture (recipe above)

In a chilled cocktail glass, add rosemary tincture and rise glass, pouring off excess. In a mixing glass filled with ice, stir gin and vermouth for about 20 seconds. Strain into prepared cocktail glass.

Here the subtle rosemary is a great companion for the juniper and citrus notes in the gin. It’s a pretty bright martini and that woodsy accent helps round out the drink.

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Filed Under: Make It, Recipes Tagged With: dry vermouth, everclear, Fords Gin, gin, make it, rosemary, tincture, winter

Violet’s (Garden) Party

January 29, 2014 by elana 4 Comments

Violet's Garden Party Cocktail // stirandstrain.comThis week I’m dialing it back a little with the ingredients. I’m sure you lot would love it if the drink recipe didn’t include a laundry list of items that would mean at least two separate store trips. And possibly an Amazon purchase. I get it; I want simple sometimes too. But let’s not get too lazy. One item I have in my bar at home that may seem odd but worth picking up is violet liqueur.

But it tastes like flowers. Well, no, not really. While its uniqueness does come from the floral aroma, it imparts a delicate sweetness as well when used in moderation. You’ve had an Aviation, right? Did it taste like you were choking down a garden? If it did it wasn’t made properly, and if you really want a good one, check out the Improved version.

So let’s just get this out there, you will need violet liqueur for this drink. But, everything else you should have on hand, or have a neighbor who could help out.

A short while ago I was sent a copy of The Best Craft Cocktails & Bartending with Flair which I’ve been perusing as of late. Besides a multitude of more complex cocktail recipes, which are projects I always love, there were also the smattering of more approachable recipes that one is drawn to since it can be done with ingredients you probably have on hand. Today’s drink stems from one of those.

There are just 3 key players in this drink, but the complexity of each ingredient transforms this into a much livelier concoction than expected. Also, it doesn’t hurt that this is an easy drinker and that here in Southern California it’s pretty dang hot outside still in January. Perhaps you should turn your heat up and make one of these while watching the Travel Channel’s island report show. I swear it will help combat any SAD symptoms you may be experiencing.Violet's Garden Party Cocktail // stirandstrain.com

Adapted slightly from The Best Craft Cocktails & Bartending with Flair*
Yields two cocktails
3 oz. Partida Anejo Tequila*
1-1/4 oz. Bitter Truth Violet Liqueur
3/4 oz. freshly squeezed lime juice, Bearss used here

lime wedge for garnish

Mix tequila, violet liqueur and lime juice in a mixing glass 2/3 filled with ice to chill for about 20-25 seconds. Strain over a large ice cube in a rocks glass. Garnish with the lime wedge.

The violet liqueur is one of those “a little goes a long way” ingredients and I believe is actually a good match for another strong character found in the Anejo. I actually cut back the violet a 1/4 ounce from the original recipe and upped the lime juice a 1/4 ounce to balance my own ingredients. The result was a refreshing drink that was both floral and bright, and really a good day drink for me. The tequila I found to be more prominent on the nose but blended nice and evenly once mixed.

Anyone have any other recipes with Violet Liqueur? I’d love to hear about them!

*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.

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Filed Under: Recipes Tagged With: Bitter Truth Violet Liqueur, cocktail books, lime, Partida Anejo Tequila, tequila, violet liqueur

Mixology Monday: Southeast Asian Style Tonic Syrup for a Gin and Tonic

January 20, 2014 by elana 4 Comments

Gin and Southeast Asian Tonic // stirandstrain.com

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Update: it has come to light that some precautions must be taken with making your own tonic at home using cinchona bark. Remember to TRIPLE filter until no solids are left. Please read this article if you are new to making tonics at home.

It feels so good to check something off my “To Make” list. And thanks to Mixology Monday, I got to do that today. Some time ago I happened upon an article about making your own tonic syrup. I forget where now, but I immediately added it to my ever fluctuating list of projects I assign myself. Making the syrup seemed the obvious choice this month as HIGHBALLS! was the assigned theme by Joel over at the Southern Ash blog. What is Mixology Monday you might be asking yourself (if you are new around this site)? Well, every month a group of cocktail (and food bloggers…we’re not picky) get together and face a challenge presented by whoever is “hosting” this online cocktail party that month. To check out what we did last year, please check out the archives over on the MxMo site, there were quite a few epic drinks. Everyone submits by the deadline and we eagerly await the roundup to see what everyone came up with, and secretly friend-hate on those that did a better job than you. It’s all about community.

One of my favorite Highball drinks is a Gin & Tonic (also Amaro Highballs but we’ve already covered that on here), and what better way to feature this drink than with an amazing homemade tonic syrup? What is your go-to Tonic Water? Do you like some of the more exotic ones like Fever-Tree or Q-Tonic? Or do you go with plain ol’ Canada Dry? No judgement here; I’ve had them all. Before I became aware that you can actually MAKE your own, I was a big fan (still am) of Fever-Tree’s Indian Tonic Water. It had more character than I had experienced in other tonic waters and added a nice, spicy flavor profile to a G&T. In making my own, I wanted to capture some of that spiciness, but also introduce more bolder flavors into the mix. The tonic ingredients moved away from what I thought of mostly as “Indian” spices (cardamom, coriander) and moved more into the broader category of “Southeast Asian” (kaffir lime leaves, ginger).Gin and Southeast Asian Tonic // stirandstrain.com

Since this was my first time venturing down the path of this DIY project I sought out someone who I trust implicitly with these homemade concoctions: Morgenthaler. (You can read his original recipe with the link below.) Ingredients were tweaked from his original to include other’s favorites and whatever I had in my spice cabinet that I thought would be interesting. Spoiler alert: it’s pretty interesting. Also, tasty.Gin and Southeast Asian Tonic // stirandstrain.com

Southeast Asian Style Tonic

adapted from Jeffrey Morgenthaler

4 cups water
2-3 dried Kaffir Lime Leaves
4 whole green cardamom pods, lightly crushed
1/2 tsp. whole allspice berries
1/2 whole star anise
1/4 tsp. whole white peppercorns, lightly crushed
1/2 tsp. whole coriander seeds, lightly crushed
1″ knob of ginger, peeled and roughly chopped
1/4 cup cinchona bark powder (update: cut this back to 2 tablespoons)
1/4 cup citric acid
1/2 tsp. kosher salt
zest and juice from one lime
zest and juice from one lemon
zest and juice from one orange

7 oz. sugar
1 oz. vodka, optional

Combine all ingredients except sugar in a medium sauce pan. Stir to combine (a slight skin may form over the top, don’t worry, that will dissipate once the boil starts). Heat over high heat until a rolling boil is reached. Reduce to low and let simmer for 20 minutes. Remove from heat and let cool to room temperature. Strain through a fine strainer and cheesecloth. Strain a second time through a coffee filter to remove any remaining sediment and a third time if solids are still left. You DO NOT want any remaining solids in your final product. Pour strained mixture back into a clean sauce pan over medium heat, after mixture warms, about 3-5 minutes, add sugar and stir to combine. Once sugar has fully melted, about 7-9 mintues, remove from heat. Let cool and then transfer to an airtight container. If not using right away, add one ounce vodka to syrup.

Gin and Southeast Asian Tonic

2 oz. tonic syrup (recipe above)
2-1/2 oz. carbonated water
2 oz. Gin, Hendrick’s used here

Build the cocktail by adding all three ingredients to a highball (or double rocks if you’d like one large ice cube) glass filled with ice. Stir gently to combine. Garnish with a small lime wedge.

Holy flavor bomb Batman! This syrup has a lot of spice and tartness going on, but one ingredients does not overpower the other. The citrus element here is very strong in the tonic and I found that adding lime wedges, which I usually squeeze in, were not needed. If you close your eyes and slowly taste, you can definitely point out the pepper, the coriander, etc. But it’s so refreshing and delicious you’re just going to want to gulp it down.

**If you have a hard time sourcing herbs in your neighborhood, Dandelion Botanical Company is a great online resource (and where I get the majority of mine).

Thanks to the Southern Ash blog for hosting this month and to Fred for keeping the dream alive. Check back here next week for the round up of everyone’s submissions.

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Filed Under: Make It, Mixology Monday, Recipes Tagged With: citrus, gin, Hendrick's Gin, Indian, make it, mixology monday, tonic water

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