This post should have been up days ago. Alas, I was struck down by a nasty cold. The kind where getting up from bed is unheard of and the only thing you can muster the strength to do is hit ‘next’ to continue binge watching episodes of Midsomer Murders on Netflix which quite frankly are much too long to hold a sick person’s attention as you always fall asleep before they discover who the murderer is. But now that the fog is clearing from my brain I figured I’d grab a chance to get this up, a reposting from my article on the Serious Drinks site from last week.
In an effort to try more herb-forward shrub recipes, I turned to the most prolific herb in my garden. You guessed it: rosemary. I also have a tangelo tree that won’t quit; so that was going to be put to good use too.
The end result was a more savory shrub with an aggressive, woodsy nature to it. The tangelo sits in the background offering a lingering note to the flavor. Mainly though, you’ll want to taste test every few days while making this until you get the flavor YOU want. The vinegar,which as I said in the Blackberry shrub, will always be very present, but it does soften as it sits.
6 sprigs 5” long rosemary
1 cup sugar
1 cup freshly squeezed tangelo juice from approximately 3 and a half medium sized tangelos
1 cup apple cider vinegar
Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit 8 hours or overnight.
Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring sugar every few hours. Fine strain mixture into a bottle or airtight container. Add apple cider vinegar and shake well to combine. Seal and store in fridge. After 3 days, start tasting for desired flavor. After 6 days, shrub should be ready to use.
Use within 1 year for optimal flavor.
The rosemary-tangelo shrub works well on its own with some sparkling water, or with an ounce of gin too over some ice. The strong flavors do more favorably with less ingredients added to them.
Ok, first off guys, I am well aware it’s not Monday despite the name of the post. However, I wanted to get this up before the Monday deadline. What deadline? What are you talking about? Mixology Monday for you newbies here is the once a month “cocktail party” where internet people like to show off with a drink they made based on a theme by whoever “hosts” this month. Please read up on it here and see past entries on the MxMo site. This month, Craig from “A World of Drinks” gave us the theme of “Preserves” (and yes, there’s a lot of quotation marks happening in this paragraph). It took me a second to realize that I was already planning on making a shrub this month, and since making shrubs was an old school way of preserving fruit, I was ready to publish a double duty post this month.
Blackberries. I love the taste of them, but, truth be told, I hate eating them. Those little seeds! They always get stuck in my teeth and half the time they seem like too much of a bother to eat. Anyone with me on this or am I crazy? Last week my husband was out getting some food and I had asked him to pick up some blueberries. Apparently the store was out and he figured I just wanted a berry that was close enough to blue to eat. So he picked up blackberries instead. After scrunching up my face at them and letting them sit there for a few days, the overwhelming urge not to waste food made me cave in. What to do with them?
A shrub! If I made them into a shrub I was just going to extract their juices and all those annoying little seeds would stay in the strainer. I might have patted myself on the back there for thoughtfulness.
Shrubs are a bit well known now, more so than say, a year ago. I see them a lot more on cocktail menus and on the shelves of my local liquor suppliers. Shrubs are also pretty simple to make yourself; let me show you how.
Combine blackberries and sugar in a bowl. Lightly crush the blackberries to release their juices (I used a potato masher, but a fork would suffice). Cover and let sit 8 hours or overnight. Shake the bowl every once in awhile to make sure the sugar is incorporating into the juice. Half way through, stir the mixture and re-cover.
Next, strain the mixture through a fine strainer into an airtight container. Add the vinegar and shake well (if any sugar has remained, shake hard to dissolve here). Store the container in the refrigerator for 6 days.
After 6 days give it a taste. Usually, by day 6 the sharpness of the vinegar has started to pull back and let the sweetness from the sugar and fruit stand out more. Keep in mind, this is a vinegar base: it will ALWAYS taste like vinegar. The vinegar will mellow more as it sits but its zing is what is wanted in a shrub.
For this shrub, there is a nice sweet and sour balance from the ingredients. The blackberries produce a tartness that is heightened from the vinegar while the sugar cuts through to keep your mouth from puckering. Strong nose of vinegar with subtle berry.
I’m sure that this week every aspect of your social media accounts are being filled to the brim with green drinks and Irish whiskey recipes. Well, this cocktail isn’t green but it does use Irish whiskey.
Usually, Jameson or Redbreast is drunk by itself in this household. Very rarely does it make its way into a cocktail, although there have been a few off nights when I’ve desperately wanted a Manhattan and used it as the base when there was not a drop of Rye to be found. So this week’s challenge to me over on the Serious Drinks site was to make a cocktail that uses Irish whiskey as the base and go from there. Initially I was at a blank until I started sifting through my new copy of Vintage Spirits and Forgotten Cocktails by Ted Haigh. Although at times I find myself pouring over the vintage Ads more than the words, the recipes collected here are a good history lesson for those of us interested in the world of cocktails; you need to know your beginnings.
Looking through here one realizes that many recipes are ready made for substitutions. I just had to find one for Irish whiskey, and in particular, Redbreast. The Derby cocktail stood out as one that might work, and after adjusting for tastes (woo there was a bit too much lime juice in here), it did. The original cocktail was bourbon based but utilized sweet vermouth, dry orange curaçao and lime juice. I upped the whiskey, downed the lime and added Angostura to balance it all out. What resulted was a light, slightly zingy cocktail where the whiskey played more of a supporting actor role.
1-1/2 ounces Irish Whiskey, such as Redbreast
1/2 ounce Carpano Antica sweet vermouth
1/2 ounce dry orange curaçao (can sub with Cointreau)
1/2 ounce freshly squeezed lime juice from 1/2 lime
2 dashes Angostura bitters
1 long lime zest for garnish
First, peel the zest from the lime using a channel knife, or use a sharp paring knife to curl a long continuous piece of peel from the lime. Set aside. Next, fill a shaker 2/3 with ice and add all ingredients. Shake for 20 seconds and strain into a chilled cocktail glass. Garnish with lime peel.
Strong essence of orange oil and sweet florals from the lime on the nose. The Redbreast is mellowed out by the sweetness from the angostura and curaçao, while the Angostura adds just a touch of bitterness that completes the drinks. Not your usual Irish drink.
One day trolling the internet I came across a drink called the Stormy Mai-Tai. This tropical sounding cocktail totally threw me for a loop–there was a whole lot of bitters in there. Like, a WHOLE lot. An ounce and a half.
Somewhere along the way through my cocktail education, I mistakenly thought bitters contained lethal amounts of alcohol that when taken in large doses would kill me. Clearly I was mistaken. Here was a drink that showed you could use bitters as a base and not just an accent. Also, I had overlooked the fact that Angostura only clocked in at 44.7% ABV, not lethal.
I had thought of recreating the Stormy Mai-Tai here for this site, but when I was asked to come up with a bitters-heavy drink for Serious Drinks, I thought I’d see where else I could get bitters to work in large doses; so I turned to Tiki drinks.
I adapted the Polynesian Spell (which you can find in the Grog Log) by replacing the grape juice (there’s a head scratcher), triple sec, and peach brandy with Angostura, apricot brandy, passion fruit and citrus; I kept the gin. I was going out on a limb trying to shove Angostura in there, but after a couple of tweaks…wow. It was a success.
1 ounce Angostura bitters
1 ounce gin, London Dry style
3/4 ounce Rothman & Winter Apricot Brandy
1/2 ounce freshly squeezed orange juice from 1/4 orange
1/2 ounce passion fruit syrup (see note)
1/2 ounce freshly squeezed lemon juice from 1/2 lemon
Combine all ingredients in a shaker filled 2/3 with ice. Shake hard for 30 seconds to incorporate and strain into a rocks glass filled with fresh ice. Garnish according to your own inner-Tiki style.
Yes, the flavor is strongly bittered, but there’s also a cascade of cherry and clove, fruit and sweetness. The aroma is fiery from the Angostura with strong hints of passionfruit and orange. The slight numbing of your tongue may serve to remind you: you’re drinking a heck of a lot of bitters.
For this recipe, I used a Cobalt shaker*. I was sent this shaker to try out and I’ve used for several of my tiki drinks for a few reasons. One, the shaker gets things cold, really cold. And two, for the boozier drinks, I like the small ice chips that slowly melt as I drink the cocktail. It’s also roomy for large volume recipes like these too.
*Items generously given gratis and appear here because I like them. All opinions are my own and no monetary compensation was given. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
Let’s begin this post by acknowledging that this darling cocktail is not one of my originals (in case you didn’t know). However, in the buzz surrounding Oscar weekend, I thought I’d bring out a classic. Do we need to start with who Mary Pickford is? Mary Pickford won the first best actress Oscar for a “talkie” in 1930. Considered “America’s Sweetheart”, this cocktail, created by Eddie Woelke, borders on the fun and fruity side.
In fact, it’s really just a Tiki drink in disguise. Seriously guys.
A lot of rum, some pineapple, a touch of grenadine… so far all of this works. Maraschino liquor? Sure, that can work too. Give it a grand garnish and you’ve got yourself an afternoon sipper while you throw rubber darts at Ryan Seacrest on tv.
2 oz. white rum, such as Caña Brava
1-1/2 oz. fresh pineapple juice
1/4 oz. grenadine, homemade preferred
barspoon maraschino liqueur, such as Maraska
pineapple wedge, lime wheel and cherry for garnish (and some edible gold stars if you got those hanging around too!)
In a shaker 2/3 filled with ice, add all ingredients and shake for 20 seconds. Strain into a chilled cocktail glass.
After one sip your mind goes straight to tropical. The grassy rum holds up next to the sweetness of the other ingredients while a tart pop rounds it out. Fresh pineapple juice is not as cloyingly sweet as out of the can, and here it’s just superior where you need that freshness to cut through the liqueurs. You only need just a small amount of maraschino, as a little goes a long way. Light and fruity, it’s a great starter drink for your afternoon.
Note: you may notice that this drink is not very pink like the other versions you might find. The reason being that maraschino syrup is not used, which is often dyed red. Maraska is clear in color, so your two coloring agents are the yellow from the pineapple juice and red from grenadine.