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
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.
<b>Pro Tip: Just like you would sharpen/hone your knives, did you know you can also extend the life of your paring knife by doing this too? If you have knives you care about and own a Sharpening Steel, make sure you hone your paring knife before every use. Believe me, once I tried this out it made cutting citrus zest SO much easier since I had a nice sharp blade to work with. You can pick up a sharpening steel for relatively cheap online, and save yourself the trouble of having to go and constantly replace your paring knives. Saving money, that’s my gift to you all. </b>
2 oz. Camus Cognac
3/4 oz. Amaro Nonino
1/4 oz. organic medium amber maple syrup
1/2 oz. freshly squeezed lemon juice (Eureka lemon used here)
3 dashes Fee Brothers Black Walnut Bitters
2 dashes Angostura Bitters
2″ long strip lemon peel for garnish
In a mixing glass 2/3 filled with ice, add cognac, amaro, maple syrup, lemon juice and bitters. Stir to chill about 30 seconds. Strain into a rocks glass over ice. Express lemon oils from the peel over the drink and add the zest to the glass.
Lemony aroma that has a bright, clean start that eases into a warm, nutty sweetness. I served this cocktail over a large (2″ square, like this one) ice cube and found that the slow dilution kept this balanced the whole time I sipped it.
Weise’s cocktail was a Pisco Sour and since this is my first time trying this out, I’m sticking, mostly, with his measurements. To get the right consistency, he suggests using a very wheat-y beer. There’s some scientific stuff about proteins and such that I have not provided for you to read. You can open a new tab if you’re really interested and have the internet tell you about it.
So which continents did I hit? Well, the limes were from Mexico (they’re not in season here right now) so there’s North America. The Pisco was from Peru, so there you have South America. Angostura Bitters are from Trinadad, but that’s still in the Americas (shoot!). The Hefe-Weizen’s Germany so we got Europe covered. And the added touch? Orange Flower Water, from Lebanon. So there’s Asia. BOOM! Four out of seven is not bad in my book.
Now that school is over, let’s make a drink!
Adapted from Brady Weise:
1-1/2 oz. Encanto Pisco
1-1/2 oz. Paulaner Hefe-Weizen Beer
1 oz. freshly squeezed lime juice
1/2 oz. simple syrup
1/4 tsp. Orange Flower Water
3-4 dashes of Angostura Bitters
Pour the Orange Flower Water in the bottom of a rocks glass. Swirl to coat the entire inside of the glass and pour out remaining liquid. In a mixing glass, add lime juice, simple syrup, pisco and–slowly–beer. Using a Boston Shaker, hard shake for about 30 seconds. Strain into your rocks glass and give a few hard shakes to get foam out of the shaker and into the glass. Top with a few dashes of Angostura Bitters.
The result is similar to a regular Pisco Sour, except this version has some wheat in the finish and a sweet orange, floral aroma and taste. Overall tart with sweet grape, but a balanced tartness due to the orange flower water (after trying without, I prefer this less mouth-puckering version) that also compliments the wheat from the Hefe-Weizen. The head is thick, foamy, and slowly dissipates, showing its structure.
Thanks to Stewart for hosting this month and to Frederic for keeping Mixology Monday up and running.
In Other News
If you didn’t click on the link for 1886, and that’s fine, no one is forcing you to, more of my writing can be found on the Serious Drinks sitenow. What kind of stuff? Reviews of some of my favorite places to drink in Los Angeles, and first looks at some new places. Heading to L.A. soon? Check it out!
2 oz. Peat Monster Blended Malt Scotch Whisky
1 oz. Cocchi Vermouth di Torino
2 Dashes of Angostura Bitters
2 Dashes of Fee Brothers Walnut Bitters (if your local shop doesn’t carry them, ask them nicely to or get them on Amazon Here)
In a mixing glass 2/3 filled with ice, add all ingredients and stir to chill. Strain into a chilled cocktail glass or coupe. Find another synonym for chill.
The nose, wow, is all smoke with sweet chocolatey notes. The first sip will stop you in your tracks as you taste both savory and sweet. It’s like liquid candied bacon; that’s a good thing FYI. The bitters here are the key. While the black walnut plays off the sweet earthiness of the Cocchi, the Angostura softens the Peat Monster, creating a balancing act that tones the smoke just right. The cocktail has a wonderful mouthfeel with a hint of syrup.
I hate to admit it, but this month’s Mixology Monday almost had me stumped. Wrongly I assumed I had a great flipped recipe; until I tried it and was horribly mistaken. This month’s theme, Flip Flop!, hosted by Frederic from the Cocktail Virgin Slut blog, seemed straight forward enough. Take a recipe, exchange two or more ingredients while keeping the proportions the same. And there you go, new recipe.
The great thing behind these monthly challenges is that sometimes they really take you out of your comfort zone in the bar area. I am sitting here at the very end of the day, finally getting something down because I have spent a solid week of try and try agains. I feel like I’m in school.
Alas, something clicked. Lately I’ve been trying to familiarize myself more with the world of Rum and picked up a bottle of Rhum J.M Gold. I’m not 100% if I am including all of the correct information when stating its name. I DO know it is Rhum Agricole, which is made from sugarcane, as opposed to regular Rum which is mostly molasses produced. And that’s where my knowledge stops. The Ministry of Rum is a good place to go for more info. Anyway, so I have this bottle of golden rum with a nice spicy nose and paired it up with Pimms for a Manhattan variation. And it worked.
2 oz. Rhum J.M. Gold
1 oz. Pimm’s No. 1
3 dashes of Angostura Bitters
Luxardo Cherry for garnish
In a mixing glass 2/3 filled with ice, add the Rhum, Pimm’s and bitters. Stir and strain into a chilled cocktail coupe. Drop a cherry in for garnish.
This drink is STRONG. And it’s not afraid to let you know. You can taste the strength of the Rhum, at 50% ABV. But, you will also taste some mild fruity spice as well. All 3 (well, even 4 if you count the cherry’s syrup) ingredients have varying degrees of spiciness to them contributing to an overall warmth. Maybe not so much a summer drink here, but I wouldn’t turn it down today.
Oh, and the name. The name is the volcano where this particular Rhum is produced. Don’t you feel smart now today?
Thanks again to Frederic for hosting this month, I’ve definitely upped my knowledge of spirits that work well together this week.
When I realized there was nothing to snack on at the house I went in search for a quick and easy recipe I could throw together with not much effort but be satisfied with the end result. I remembered I’d seen on Shutterbean a pretty straightforward brownie recipe that would accomplish both goals. But I wanted to put my own spin on it. Also, I wanted something my husband would want to eat and that meant throwing some kind of fruit into it and getting the walnuts out (otherwise I’d be staring the pan down with no regrets). Lately he’d been on a cherry kick and as an afterthought, I figured I would stick a couple cherries on top. Then I spotted the bottle of Angostura bitters and I had an idea. My first batch had a 1/2 ounce, but I found I wanted the bitters to be stronger throughout the brownies. Then I threw in a whole ounce and it was magic.
½ cup (1 stick) unsalted butter
4 ounces semisweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
1/4 cup cocoa powder
1/2 teaspoon baking powder
1-¼ cups sugar
1/2 teaspoon salt
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1 oz. Angostura bitters
1 cup luxardo cherries (syrup drained off as much as possible)
Preheat oven to 350°. Spray a 8″ square baking pan with nonstick cooking spray. Line bottom and sides of the pan with parchment.
Mix flour, salt, cocoa powder & baking powder together in a bowl. Set aside.
Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
Whisk in sugar until smooth. Add bitters and stir to combine. Whisk in eggs. Fold in cherries. Gently whisk in flour mixture until smooth (do not overmix).
Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 50 – 55 minutes. Cool completely in pan.
Use parchment paper to lift from pan; peel off and discard. Cut into squares (this is much easier to do with these brownies if you stick them in the freezer after they have cooled slightly for about 20 minutes).
I found that adding the bitters and the cherries made the batter a bit thicker and took more time to bake thoroughly. I would start checking on them at about the 50 minute mark and test every 5 minutes after. The end result is a fudgy brownie that has some super spicy notes from the bitters, and with the cherries, are reminiscent of chocolate covered cherry cordials. I decided to split the chocolate between semisweet and bittersweet to cut a bit back on the richness and try to highlight more of the spice. They really make a great holiday brownie too (I’ve now made this enough times over the past two weeks that I have the recipe memorized and could make them in my sleep).
I’m starting to amass a collection a liqueurs that I don’t know what to do with. Part of the problem is that for months now I’ve wanted nothing more to drink than champagne and Manhattan’s night after night. That tends to leave bottles of things like Aquavit lying around looking sad. But today I couldn’t take that sad little Scandinavian face any longer and decided to try it. Hey, I’m half Scandinavian myself and caraway and I go way back.
A bit stumped I looked at all the other bottles hanging out with it and decided just to think about flavors and smells. There’s a lot going on in the flavor department with Aquavit, but at the same time I thought it could use a little sweet and citrus. So I grabbed Aperol. And rounded out the spice with Angostura.
When using any kind of bitter aperitif like Aperol, a little goes along way. But I like that smack of bitterness you get, so I use more. If you’re not a huge lover, just add less. You should enjoy what you’re drinking after all.
1-1/2 oz Aquavit
1 oz Aperol
2 dashes Angostura bitters
In a mixing glass filled with ice combine all of the ingredients. Stir to chill and strain into a chilled cocktail glass.
Even though this is a cold drink, there is something very warming about all the spiciness you get from it. Underneath the Aperol, the Aquavit provides layers of fennel and caraway.
I think that I might just go through all the weirdo random bottles I have accumulated in the past two years. Half a bottle of Ouzo? Check. Goldschläger? Really? Check. Be prepared folks.
It occurred to me today I’ve never made an Old Fashioned. Drank many of them, but never actually made any. And with the arrival of a GIANT bottle of Angostura bitters in the house (do they make a small bottle even?) now is the time for making one. Apparently there is a lot of hub-bub on how to properly make one. In my opinion, the less you mess with a classic the better it is.
1 sugar cube (La Perruche is in the house)
2 dashes of Angostura Bitters
2-3 drops of water
2-1/2oz Bourbon (I used Buffalo Trace)
1 lemon peel
Drop the sugar cube in an Old Fashioned glass. On top of that sugar cube drop the water and the bitters, muddle together. Add the bourbon and stir together to mix. Add 2 ice cubes. If you can successfully ignite a lemon peel (or orange peel- I would have chosen the orange but alas, none in the house), spark it and drop into the glass. If you’re like me, and have been shown by the bartender at Bigfoot West about 30 times now how to do this, but immediately forget once home- maybe consider muddling the peel with the sugar, or just giving it a good twist and dropping it in the glass. Tip back.
No notes. Just enjoyed some bourbon with aromatics.