And you know what? It did work! In the end I had a sweet, citrus liqueur with some tang, but not enough to make my cheeks pucker and spit it out.
One small caveat. You’re going to need 8 weeks. It is a project, but really, let’s be honest. It’s a project where you barely put in any effort and you’re rewarded with liqueur you made with your hands that tastes awesome. That should be reward enough!
Making tangelocello falls into two major steps, and one small half step. I’m including everything here on this one post for convenience purposes.
4-5 medium sized Tangelos
1-1/2 cups high proof vodka (I used Belvedere Vodka INTENSE 100 Proof)
Wash a jar large enough to hold the vodka and dry well. Add the vodka to the jar. Zest the tangelos and add those to the vodka. Juice the tangelos, put the juice in a ziplock bag, and throw that in the freezer. You will need it in two weeks. Seal the jar and place it out of direct sunlight. Shake the jar once every day for two weeks. I find putting it someplace in sight will help you remember to do this. After two weeks strain the zest from the vodka and get ready for Step Two.
1 cup of sugar
1 cup of water
juice from the 4-5 tangelos, defrosted (if you had left it in the freezer)
First, make a simple syrup by combining the sugar and water over medium heat until the sugar dissolves. Cool and add that and the juice to the vodka. Seal and keep in a cool, dark place for 6 weeks. No need to agitate this time.
After 6 weeks, strain again into a bottle and seal. Keep in the refrigerator so you always have chilled Tangelocello on hand for a digestif. Aren’t you fancy!?
3 cups of water
1 cup of freshly squeezed lime juice
3/4 cup of sugar
Heat all three ingredients over medium heat and stir to combine. Cool and transfer to a pitcher. (Those may look like lemons, but the Bears limes from my in-laws trees are more yellow than green this year).
Ferrand Dry Orange Curacao Syrup
1/2 cup of Ferrand Dry Orange Curacao
Simmer the curacao over medium heat until reduced in half. This can take about 10-12 minutes. Cool and bottle.
Combine the salt and vanilla bean and shake vigorously. Let sit for a few hours before use to allow the vanilla bean scent to permeate the salt. Store in an airtight container.
The result? Instead of a strong tequila forward/ sweet and sour mix, this cocktail becomes a softer, lighter version that is both fruity and floral, with a bite of citrus at the finish. Hibiscus and lime are a wonderful pair, and with a pinch of the vanilla salt, this drink is well balanced. I purposely made the limeade not too sweet so that I could control that with the orange curacao syrup. That syrup’s sweet orange contrasts quite well with the tart lime, creating a more dynamic version of a sweet and sour mix. The drink also has strong floral notes from the hibiscus tequila that are pushed forward more from the bitters and from the vanilla salt due to the Tahitian vanilla bean. Tahitian vanilla is more floral than Mexican or Madagascar vanilla beans. Don’t worry though, this doesn’t taste like perfume.
The name? It translates to the garden of my grandmother. And that came about because the rose scent and the hibiscus flowers reminded me of her garden. Why in Spanish? It’s a riff on a Margarita. I couldn’t just name it in English.
Thanks to Frederic for keeping Mixology Monday alive and to this month’s host Stewart. Cheers!
Alas the color didn’t turn out right, but still keeping the essence of the base (or topper in some Fizz cases), I decided on sticking with that name.
Before you read on let me just mention one thing. There is an egg white in here. NO! Don’t be scared! If you go out for cocktails you might see an egg white turn up on the occasional menu. This is a good thing, I’ll explain. Reading about egg whites in cocktails, I kept coming across the notion that they only add a silky texture to the drink- no egg taste. However, it wasn’t until I made this drink that I realized that yes, it really is silky. The cocktail transforms into something airy, like a cloud in your mouth if you will. Is there a chance you can contract Salmonella? There could always be a teenie tiny chance. You can avoid this by using dehydrated egg whites or getting very fresh eggs, super pasteurized eggs, or liquid egg whites. Your choice. I still lick the spoon after baking every time and I have yet in my life so far gotten sick from doing it.
Let’s continue with the drink making!
2 oz. Plymouth Gin
3/4 oz. Simple Syrup (1:1)
3/4oz. heavy cream
1/2 oz. freshly squeezed lime juice
1/2 oz. freshly squeezed lemon juice
2-3 drops of Orange Flower Water
1 egg white (from a medium to large egg)
1-2 oz. of Blanc de Noirs (or another sparkling Pinot)
Combine all ingredients except the Blanc de Noirs in a Boston Shaker and dry shake (no ice yet!) until frothy. Add ice and shake vigorously for about TWO minutes. Yes, seriously, that long. You got someone around wanting to show off some muscles? Have them do it. You want to show off your muscles? Make this drink.
Add the Blanc de Noirs to the bottom of a chilled wine glass, or a Collins glass (some recipes call for adding it in last but that killed my foam when I tried it). Fine strain the rest of the drink on top.
My first whiff of the drink is a lot of the berry from the Blanc de Noirs, then subtle floral notes from the orange flower water. Those floral notes open up into a fuller flavor after you pass the smooth layer of aromatic foam. For a drink with cream in it, it’s not heavy at all. There is a tiny bite from the citrus and the fruity gin in the finish.
This cocktail is so light and refreshing you could drink it at breakfast, but I could also see it in place of fruitier white wines to have with fish or light appetizers. One note on the orange flower water: be careful with the drops. I found that two were plenty for adding that floral note to the drink, but more and it tastes like perfume. Gross. I cobbled this together from several sources to get a solid base for the drink, but I disagree with those wanting to add more than 3 drops of the orange flower water. Also, don’t skip the dry shaking as it really helps start the foam. If you find that you can’t shake the shaker for the required time, I’ve read of a couple places that use a blender or an immersion blender to help blend the egg white and cream. I just unearthed a frothing device (it looks like this) and I imagine this could also help in place of an immersion blender. I will have to try on the next recipe.
Last Wednesday was officially my two year anniversary here on this blog. I would have written something had I not been preoccupied with doctors and the like for the past week. But here I am now! Scanning my latest booze purchases as I unpack and place them with my current stock, I can’t help but notice how my liquors have changed. I’m still buying the same bases: gin, whiskey, rum, etc… but when I look over the brands, it’s what I don’t see anymore that amuses me. I remember when the only whiskey I had on hand was Jack Daniels. And there was a bottle of Jose Cuervo too, and not much else. Now we’ve had to expand where the liquor goes, taking up a large section of a credenza (until that bar gets built!). I see a lot of small batch products, a lot of products that you couldn’t get in the U.S. five years ago (thank you cocktail movement), and around 12 bottles of bitters I’m still trying to get around to opening. It’s been a lot of fun writing and explaining to my husband about my need to budget in alcohol into every month. Many of the first resurgence of cocktail blogs seem to be cutting back, falling off, writing elsewhere, but I’m discovering a whole new group of cocktail enthusiasts to which this is all a new love. And I’m exciting to be adding a few new drinks in there too.
Have you seen those new bottles of already spiked alcoholic whipped cream? Are you as freaked out as I am? Why does this exist if it takes 10 minutes to make on your own? You don’t even need to put pants on.
Let’s make some Amaretto Whipped Cream:
8 oz. of cold heavy whipping cream
1 oz. of Amaretto
2 tbsp of sugar (I am using granulated and it dissolved just fine)
Start whipping the cream and add in the Amaretto and sugar. Mix until medium/firm peaks form, around 5 to 7 minutes. For softer whipped cream, beat it less. The colder the environment, mixer, whisk, etc. is, the faster your whipped cream will whip up.
When desired consistency is achieved (and you’ve taste tested, and maybe tested a few more spoonfuls if no one is looking), use right away or store in an air-tight container. Whipped cream will last 2-3 days in the refrigerator.
Concerned your whipped cream will taste too much of alcohol? Don’t fret, even with an ounce of Amaretto, this recipe yields more like 2 to 2-1/2 cups, and mixed throughout is more subtle than you think. Also, the cream and sugar help cut through the sting of alcohol to let more of the almond flavor of the Amaretto stand out. I added my whipped cream to a mug (an awesome Mayan tiki mug no less) of Mexican Hot Chocolate. The flavor of the Amaretto was a match for the earthy, spiciness of the drink. Adding a touch of nutmeg on top doesn’t hurt either. I imagine this would work just as well with Swiss Miss.
Don’t want hot chocolate? Sneaking a piece of cake during your bout of trying to be healthy? This is spectacular on spice cakes or just dipping cookies into. Or strawberries! Valentine’s Day is this week…
Couple notes here: Why heat? Testing the cooked method, I enjoyed the more syrupy consistency of the end result. It also resulted in a more intense “berry” flavor. Does orange flower water taste like orange? No. Have you ever smelled fresh blooms on an orange or lime tree? It’s like that, floral, not citrus.
Reminiscing about the grenadine, I thought, for nostalgia reasons, I’d make a Tequila Sunrise to test out the final batch. With a couple of tweaks it was just as satisfying as I remembered drinking it standing in my ‘bar’ of that first studio apartment.This time around, I juiced my own oranges in a rather large batch (I am finding new uses for this juicer we just committed to buying), which, because of how sweet they are this season, I decided on adding a touch of lime juice. And to round the whole drink out, a few dashes of Scrappy’s Aromatic Bitters.
2 oz. Avión Silver Tequila
2-1/2 oz. freshly squeezed orange juice
1/2 oz. freshly squeezed lime juice
2 dashes of Scrappy’s Aromatic Bitters
Splash of grenadine (house made if you got it!)
In a shaker 2/3 filled with ice, combine tequila, orange juice, lime juice and bitters. Shake well to combine and strain into a chilled cocktail glass. Add the grenadine to the center of your drink so it drops to the bottom of the glass. Stir gently with a bar spoon and watch as the colors float up.
A touch of sweet earthiness from the grenadine floats throughout the drink. I know that in this case it’s mainly a beautiful way to add color, but the richness of the syrup cuts through some of the sweetness of the orange juice too. Those bitters provide a subtle balance to the drink, that tends to just be very citrus forward and not much else.
I hope this post shows just how easy it is to have this bar staple on hand! No need to buy, just shake or simmer…
We were also having a string of 80° days in Los Angeles and this was a good thirst quencher.
2 oz. freshly squeezed orange juice
1-1/2 oz. Mount Gay Eclipse Rum (light rum)
1 oz. Kraken Black Spiced Rum
1 oz. Oronoco Rum (white rum)
1/2 oz. Fee Brother’s Maraschino Syrup
1/2 oz. Orgeat Syrup
1/2 oz. freshly squeezed lime juice*
1/8 oz. St. Elizabeth Allspice Dram
2 dashes of Miracle Mile Orange Bitters* *see notes below on varying degrees of sweetness in your orange juice
Combine all ingredients except orange peel and cherry with 6 oz. of crushed ice. Shake well and pour un-strained into a Tiki mug. Add more crushed ice to fill if necessary. Garnish with the orange peel looped over the cherry on a bamboo pick. Straw optional but recommended.
At first one might be shocked that with all the talk about the Allspice Dram there is only an 1/8 of an ounce here. Believe me… that is all you will need. It’s quite powerful stuff and a little goes a long way. If your orange juice is not very sweet, ours was, you can turn down the lime juice and orange bitters. Those two ingredients were added for more bite and tartness to counteract the overly sweet OJ. The Allspice Dram unites the drink in a satisfying way. Without it (and I know this because I forgot to add it on one try) the fruit flavors are segregated from the spice of the rum in a jarring way. Adding it is like a sweet bridge between those two worlds of flavor.
I usually enjoy a glass of Port by itself, but have yet to delve very far into trying much else with them. After reading through the PDT Cocktail Book lately, I noticed a few drinks calling for Port and Sherry as an ingredient. This piqued my interest and spawned an earlier version of this cocktail. Needing some guidance for proportions, the end result, Smoke on the Vine, is a variation on the La Perla cocktail (a tequila and sherry base that I subbed out Mezcal and a Tawny Port for).
This particular cocktail project also helped make Twitter useful for me. Last month, I got so busy with Holiday crap that I forgot all about checking websites and missed the last assignment. This month I changed my settings to get an alert whenever the MxMo account tweets, which thankfully is not every 30 minutes. Now I can just let my phone remind me about such things.
And here we go…
1-1/2 oz Vida Organic Mezcal
1-1/2 oz Yalumba Antique Tawny Port
3/4 oz Rothman & Winter Apricot Liqueur
2 dashes of Miracle Mile Forbidden Bitters
Lemon peel for garnish
Fill a mixing glass 2/3 with ice, add all ingredients except for garnish. Stir and strain into a chilled cocktail glass or coupe. Twist the lemon peel over the drink, expelling the oil into it and drop the peel in.
Mezcal sometimes needs a strong companion in a drink, otherwise it will dominate the palate, your nose, and anything else it comes into contact with. Dividing the main stars of the drink up 50/50, the Port provides a syrupy sweetness that balances well with the savory nature of the Vida. It also gives the drink a nice, rich mouthfeel. Adding a touch of acidity and your first hit on the nose, the lemon oil and lemon peel are more than just a garnish. Opting for a wide open glass, your nose will sink into that lingering lemon oil mixed with the strong hit of mezcal, punching everything up until you sip into the sweet layer of Port. And that Apricot liqueur! I’m putting it in all kinds of drinks lately. Notes of cumin and wood, as well as a necessary dryness provides that last balancing act for this cocktail to work. The bitters, while just barely there, I found cut the sweetness back by just the right amount (earlier takes of this drink, while pleasant, tipped a bit too much to the sweet side making the drink sit flat).
Now I can pat myself on the back for getting this done and get back to business on here thanks to the MxMo gang.
Cut the lime in half and use one half to rim a highball glass with the juice. Immediately dip the glass into the salt mixture, turning to coat the entire outside rim of the glass. Many debate whether to actually stick the whole rim into your mixture, or just turn the outside around in the mixture so nothing gets inside the glass. I’ll leave this step up to your discretion. Squeeze both halves into the glass, add dill sprig and muddle both just to combine and break up the dill a bit. Add ice cubes and build the rest of your drink by adding Aquavit, Bloody Mary mix, hot sauce, spear of cucumber and your skewer.
As I mentioned earlier, that salt mixture just adds another level to your drink. It has a nice smoky and sweet smell and tastes the same too. Fennel works well with both caraway and dill, and I find it a better addition than say, celery salt. If you’re going to make yourself a quick drink at home, why not spend a few extra minutes to give it an extra shot of flavor? This may seem like a lot, but it really just takes a couple minutes to put together.
Named for the time of day lately when these start getting passed around in the house, they bring a lovely glow and just a little hint of warmth.
1-1/2 oz. Mount Gay Eclipse Barbados Rum
3/4 oz. Grand Marnier
1/2 oz. Rothman & Winter Orchard Apricot Liqueur
3/4 oz. freshly squeezed lime juice
1/2 oz. cinnamon syrup
2 dashes Miracle Mile Forbidden Bitters
Combine all ingredients into a shaker 2/3 filled with ice. Shake well to combine and strain into a chilled coupe.
This drink is quite dry. Sweet and tart are well balanced with the cinnamon and bitters lingering in the back adding a hint of spice.