And for me, whipping it up into a frozen version makes it even more so.
Which brings me to today’s drink. Let’s all be honest here; the Blood and Sand cocktail is not really good. All that orange juice, ugh. Orange juice as a mixer is like adding a lot of bland, marginally flavored water to your drink. And you usually need A LOT of it to even taste the essence of the orange. So what you usually get when you order a Blood and Sand cocktail is something very unbalanced.
This drink tries to mix that up, adding more flavor and using the original blood orange juice in place of just plain old OJ. And on top of that, a bit of Grand Mariner for extra orange sweetness. There’s some super peaty scotch in here, but if that’s not your bag, sure, I guess go for something a bit more subdued. Keep in mind though that this is a very cold drink, and you need that extra flavor to punch it up. I’ve also batched this for 4 because if you’re having frozen cocktails, you’re having a party. Even if that party is for one.
Makes 4 drinks
6 ounces peated Scotch whisky, such as The Peat Monster
4 ounces fresh blood orange juice from about 4 blood oranges
3 ounces sweet vermouth, such as Carpano Antica
2 ounces Luxardo cherry syrup
1 ounce Grand Marnier
4 dashes Angostura bitters
4 blood orange slices and 4 Luxardo cherries, for garnish
Pour Scotch, blood orange juice, sweet vermouth, cherry syrup, Grand Marnier, and Angostura bitters into a resealable freezer-safe container. Seal and freeze for at least 8 and up to 24 hours.
When ready to serve, pour Scotch mixture into a blender with 4 cups ice. Blend until smooth. Divide between four coupe glasses and garnish each glass with an orange slice and Luxardo cherry.
At first glance, the ingredient list looks like the start of some Thanksgiving dessert: brown sugar, apple cider, lemon juice…but then we get some sweet vermouth thrown in there. Mmmm. Carpano Antica provides your boozy boost here and turns out it’s a strong enough player to carry all the elements.
Getting this not to turn into an overly sweet cocktail means a careful balance of ingredients. It’s amazing what a squeeze of lemon can do in addition to a nice glug of club soda. Even with 4 ounces, the drink still feels rich and bright. And don’t forget the lemon zest!
Also, if you haven’t heard, there’s also a giveaway going on right now! Head over here for some Sipp Sparkling Organic sodas – a nice addition to your cocktail bar.
Now let’s start on those holiday cocktails…
2 ounces Carpano Antica
1 ounce apple cider
1 bar spoon brown sugar (or 1 non-packed teaspoon)
1/2 ounce freshly squeezed lemon juice from half a lemon
4 ounces club soda, Fever-Tree used here
lemon peel for garnish
In a rocks glass, add one bar spoon of brown sugar. Pour lemon juice over the brown sugar and muddle until the sugar is dissolved. Add ice and then pour in Carpano Antica and apple cider. Stir gently to combine and then top with club soda. Garnish with a lemon peel.
**Someone online had asked me about batching this when I originally posted the recipe on Serious Eats and I actually think this would be a fine drink to serve pitcher style. Just mix everything except club soda together ahead of time (multiplied by your number of servings, omitting 1 teaspoon of brown sugar for every 4 servings). When ready to serve, either pour club soda into the pitcher, or top off each cocktail; entirely up to you how you want to serve.
Now, please stay with me on this. First, shake off your assumptions that suddenly the lofty Negroni has gone the way of the 7/11 slurpee machine: believe me, this is nothing like that. Gone are the teeth-tinglingly sweet frozen drinks you’re used to downing in the summer. The wasted calories of footlong, electric blue “adult” slushies that have about a thimble of alcohol in them and more corn syrup than anything else. These frozen versions of the Negroni take the actual, delicious drink, and whiz it up with ice for all of the bittersweet flavor, only now you sip it through a straw.
Oh, and when I say versions, I mean you get TWO variations for this frozen cocktail: classic and a fruit-forward twist on a white negroni: watermelon. The watermelon version is inspired by a drink I just had at a friend’s wedding which was, essentially, a White Negroni whose vermouth had been infused with watermelon. The idea was playful and it was delicious and I knew I needed to make something like that for the site. Lately, I’ve been enjoying a bit more whimsy in my cocktails, I still enjoy the classics, but when you’re recipe developing all the time, your brain wants to go in warped places. At least mine does.
Anyways, the idea was great, but I wanted some flexibility with the recipe. And since I wanted something a bit more versatile that I could use in multiple drinks, I infused the gin instead. It’s a short infusion, just two days, and you could always start tasting after day 1 if you don’t want a super-watermelon-y flavor and strain when you think it’s ready. Hint: if you want something over ice, instead of something made of ice, try the watermelon gin with some tonic; the sweet and bitter work well together.
OK! So let’s stop taking ourselves SO seriously, at least for today, and enjoy some frozen cocktails.
4-1/2 ounces gin, such as G’Vine or Fords
2-1/2 ounces Campari
2-1/2 ounces Carpano Antica Sweet Vermouth
3 cups ice (for a thicker drink, add an additional 1/2 cup ice to each batch)
Orange slices, for garnish
Combine gin, Campari, and sweet vermouth in an airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days.
When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth, about 30 seconds. Pour into rocks glasses or small wine glass. Garnish with an orange slice and serve immediately.
Frozen Watermelon White Negroni
1/2 cup cubed watermelon
1-1/2 cups gin, such as Broker’s or St. George Botanivore
4-1/2 ounces watermelon gin (see recipe below, line 1)
2-1/2 ounces Cocchi Americano
2-1/4 ounces Dolin Dry Vermouth
3 cups ice (for a thicker drink, add an additional 1/2 cup ice to each batch)
Watermelon and orange slices, for garnish
For the watermelon gin: In an airtight container, combine gin and watermelon. Keep in a cool, dark place for 48 hours. Strain into a clean, airtight container until ready to use. Will keep up to one year.
For the Watermelon White Negroni Slushie: Combine watermelon gin, Cocchi Americano, and vermouth in an airtight container and freeze for at least 8 hours and up to 3 days.
When ready to serve, add frozen alcohol to a blender with ice. Blend on high speed until smooth, about 30 seconds. Split between rocks glasses or small wine glasses. Garnish each glass with a watermelon.
First, drink these with an ounce of caution; they kinda go straight to your head if you sip them up quickly. Second, the chilling overnight is so your mixture does not dilute the ice too quickly while you blend (this step is optional). The classic Negroni tastes pretty much like what you’d get in its natural state. Even though the bitterness is still very present, with this icy state it’s lovely and the citrus notes are quite present. And not watered down tasting! The watermelon on the other hand is delicate with only a hint at the bitterness from the Cocchi Americano. While the fruity watermelon is present, it doesn’t overpower the drink as a whole – it’s a nice accent.
So choose one, or both, to make this weekend. I choose both.
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.
Prior to this, I had been considering infusing coffee into a rum to try out for drinks, and low and behold, the opportunity presented itself here. This is a quick infusion folks, so don’t go fretting about having to wait. I mean, it’s not going to be ready in an hour, but at least you’re not waiting a whole week!
The garnish you’re looking at is a nod to the dessert it accompanies, and no, it’s not the dessert you think it is. Since this was at a Thanksgivukkah dinner, originally I had thought of including a gold coin garnish (admittedly I know very little about the holiday, being raised Catholic and all, even we got these coins in our stockings at Christmas), but decided that a gilded pecan would look prettier (it does). Paired with a Luxardo cherry it’s also mighty tasty too.
The dinner itself was great, and I’m still dreaming about the dishes. Also, I learned how to actually play the Dradle game for real; and I won. And if you’re curious, the El-El is not a phonetically Jewish spelling of some sort. I just combined the names of the rum and coffee because I was drawing a blank on what to call it… real imagination here.
1-1/2 oz. Intelligentsia El Diablo Dark Roast infused 15 year El Dorado Rum (see recipe below)
1/4 oz. St. Elizabeth Allspice Dram
1/2 oz. Yalumba Antique Tawny Port
1/2 oz. Carpano Antica Sweet Vermouth
Maple Glazed Pecan (see recipe below) dusted with edible gold glitter
Combine rum, allspice dram, port and sweet vermouth in a mixing glass 2/3 filled with ice. Stir about 20 seconds and strain into a chilled miniature snifter glass. Garnish with a cocktail pick speared with the pecan and cherry.
Rich and decadent are the two words that first popped out of my mouth. Full coffee wafts up on the nose and stays on the palate. A spicy, bittersweet finish pops with each layer of flavor. This is definitely an after-dinner sipper with a lot of complex allspice, ginger and chocolate notes to it. It pairs wonderfully with a vanilla ice cream. So, if you’re looking for something to pair with dessert this holiday season, here you go.
Make It: Intelligentsia El Diablo Dark Roast infused 15 year El Dorado Rum
14 oz. 15 Year El Dorado Rum
1/2 cup Intelligentsia El Diablo Dark Roast
Combine ingredients in an airtight container (I reused my rum bottle). Swirl to cover the beans. Let sit for 2 days. Fine strain to catch any broken coffee beans. Bottle. Use within two years.
Dry heat a nonstick skillet over medium-high heat. When pan is hot, add pecans, maple syrup and salt. Stir to combine and keep stirring until pecans are covered and syrup has evaporated from the bottom of the pan, about 3 minutes. Pour out pecans onto a silpat or parchment paper to cool. While still warm, dust edible gold glitter over the pecans. Shake off excess. (This is easier if you spear onto toothpick first.). Tastes best up to a week in an airtight container.
Big thanks again to Andy, Greg and Nathan from The Table Set for inviting me over to talk cocktails and for allowing me to serve strangers alcohol.
Also, in case you haven’t see all the tweets, Stir & Strain now has a Facebook page! You can find it over here.
Recently Raul over at the Death to Sour Mix blog gave us 3 drinks he enjoyed this summer. That reminded me I wanted to throw up a couple of drinks that have been in regular (heavy) rotation around this house lately.
First, my husband, Christopher, who no longer would like to be referred to by ‘husband’ here but by his own name (maybe should have thought twice before he put a ring on it) is not one to turn down a drink. He leafs through all the cocktail books I bring in (never telling me I’ve bought too many. Thank god.) and, in addition to being my test monkey, he very often makes up his own drinks or makes a recipe that appeals to him. Lately it’s been the Hanky Panky via the PDT cocktail book. But not just your run of the mill HP. For the Gin, he uses the very assertive Terroir from St. George Spirits. Quite possibly his favorite gin ever. For me, this completely changes the drink and it’s totally something else, in a good way. Like when you put an onion in a martini and get to call it a Gibson. Be warned, this is like a pine forest took up camp in your cup, which you will either love, or not. NO in-betweens here!
Hanky Panky in a Forrest
2 oz. St. George Spirits Terroir Gin
1-1/2 oz. Carpano Antica Sweet Vermouth
1/4 oz. Fernet Branca
Stir all ingredients over ice in a mixing glass and strain into a chilled coupe.
For me, it’s all about this Negroni variation suggested by Michael Dietsch via his Serious Drinks article found here. I mean…dang! Smith and Cross was always a bit too powerful to the point I sometimes was unsure of what to do with it. But with Carpano and Campari it tames that wild beast of a rum into delectable smoothness. At first my only addition was adding a grapefruit peel garnish. I’m a bit sad to think about how many grapefruits I peeled to death and then forgot to eat the inside of. I need to learn to supreme citrus already! And then it happened, I ran out of Carpano. Playing my own game of swapping out the liquor I turned to Cocchi Vermouth di Torino and it worked in this drink’s favor. So much so I decided I’d even name this one.
1-1/2 oz. Smith and Cross Jamaican Rum
3/4 oz. Campari
3/4 oz. Cocchi Vermouth di Torino
grapefruit peel for garnish
In a mixing glass filled 2/3 with ice, add first three ingredients. Stir for 30 seconds and pour into a chilled double rocks glass. Cut a peel of grapefruit about 3 inches long. Express the oil over the drink, swab the inside of the glass with the oil and drop the peel into the glass.
Why a double rocks glass for that small amount of liquid? It’s all about getting that grapefruit aroma in there and up your nose. When I added that grapefruit peel the first time I tried this variation, bells went off; it was pretty darn perfect for me. And the rest of the drink? Velvet texture. The sharpness of the Smith and Cross is but by the syrupy Vermouth and bitter-sweetness of Campari. Powerful, and yet so easy to drink.
So what are you guys drinking at home? Is it your favorite classic cocktail? Or maybe it’s just a good beer. Let me know!
This month I’ve been playing around with ideas for Mixology Monday, the theme being SMOKE. This seemed like an interesting path to follow and see where it went. I am, in all honesty, still very much amateur status when it comes to all things behind the bar. I’ve definitely broadened my scope of these items over the past few years (like how to say Cynar correctly), but for awhile the idea of tinctures seemed mildly hazy to me. Aren’t these just infusions? Why a separate name?
Well, I read a bit for this post and pretty much what it came down to is that a tincture is the essence of the ingredient you steep in a neutral grain alcohol. It can be used in small amounts by itself, or added with more ingredients for compounds like bitters. Because it is steeped in a high proof alcohol, you don’t shoot it back in a giant gulp. It would also probably taste awful. With an infusion, you are also extracting the essence of what you are putting into the alcohol, but it is co-mingling with the base spirit for a new combined flavor. You might see sour cherry bourbon, lemon lavender gin, something along those lines.
When I think aroma, my mind naturally moves towards perfume. Now, before I lose all you men out there, check this article out from the New York Times last year. The Pegu Club, PDT, these big timers have been using aroma, perfume even, in cocktails for awhile now. Perhaps for us New Wave Cocktail Bloggers this is brand new, but treading into this territory we find the path already laid out for us. So, give perfume a try I guess.
For this particular use of smoke in a cocktail, I didn’t want the drink to continue to be steeped in smoke. What I wanted here was for the initial smell to be a deep, meaty smoke aroma, and then when tasted, you were only getting the cocktail. This beautiful smoky aroma would make the drink a surprise for the person drinking it, hopefully a pleasant shock. The aroma would then dissipate as one continued to finish the drink. I chose a Boulevardier to accompany the smoke aroma.
First, the tincture:
1/2 cup grain alcohol (I have 151 proof everclear)
1/4 cup Lapsang Souchong Loose Tea
Combine the two ingredients in an airtight glass container. Let sit for two weeks in a cool, dark place. Gently shaking every few days. After two weeks, strain with a fine mesh strainer with a double layer of cheesecloth. You want to make sure you are getting all the tiny bits of tea out. If you still see residue, strain an additional time. Store in a dropper bottle.
Lapsang Souchong tea has a heavy smoke aroma. When you open the box it’s like getting hit with a face full of wood smoke. As a tincture, the essence gets meatier (as in smoked meat).
Ok, so, here is the part when you can decide whether getting an atomizer is worth it or not. I tried experimenting with the tincture in 3 ways. First, I rinsed the glass and added the cocktail. Second, I swapped a tincture soaked cotton ball around in inside of the glass after pouring the drink in. Third, I sprayed the tincture with an atomizer over the finished drink. Of the three I found the atomizer to have a stronger aroma over the final drink. Rinsing added too much of the smoke to the drink and was not the effect I wanted. The cotton ball didn’t create a strong enough smell for me. When I used the atomizer, I found I had more control over how much aroma went onto the finished cocktail and I appreciated being able to add more in small increments to achieve the final essence. So, if you are not one for unitaskers, then maybe an atomizer is not something you need taking up space in your bar drawer. I found a tiny atomizer that is under 3″, meant for perfume, but works great.
Next, the Boulevardier Cocktail with Smoke Aroma:
2 oz Bourbon (Black Ridge Small Batch was used for this cocktail)
1 oz Campari
1 oz Carpano Antica Sweet Vermouth
Orange peel garnish
In a mixing glass 2/3 with ice, stir the first three ingredients about 30 seconds. Strain into a chilled rocks glass or goblet (you want some space for your nose to dip into; sounds gross but trust me). Garnish with an orange peel and over the top of the drink, spray about 3-4 sprays of the tincture.
As you move into the glass, there is the meaty smoke aroma followed by the sudden bittersweet richness of the Boulevardier. That first sip has the most smoke on it, while progressive sips become less and less potent, which lets you experience varying degrees of the aroma. If this is all a bit too much for you, have you had a Boulevardier cocktail yet? Go make one, it’s a great Fall cocktail.
Initially I tried tweaking the ingredients to see if I could add an Amaro in for the vermouth, but the sharpness of the vermouth is really needed here to balance out the herbal chartreuse and sweeten the whisky.
And the name of the drink? The combo of the green chartreuse and a smoky whisky called Brimstone immediately made me think of the song Green Hell by the Misfits. I wouldn’t even call the Misfits a guilty pleasure (that would be the housewives franchise). In fact, I realized some time ago while playing the ‘stranded island’ game, that I would take the Misfits collection with me for music I could listen to on said island. I love a crooner’s voice and would, with all sincerity, put Danzig in there as a crooner. Even if he’s singing about dead cats and serial killers.
1-1/2 oz. Balcones Brimstone Corn Whisky
1 oz. Carpano Antica Sweet Vermouth
1/2 oz. Green Chartreuse
2 dashes Regan’s Bitters
3-4 mint leaves for garnish
In a mixing glass 2/3 filled with ice, add all ingredients except mint and stir until cold (20-30 seconds). Strain into a chilled coupe. Garnish a side of the glass with mint leaves so that they stick up like little green flames. To do this, drag the bottom half of the leaf through the drink and up on to the side of the glass. The leaf should stick to the inside of the glass. (This could take a try or two).
Woodsmoke is the first aroma that will hit your nose. The color is a deep amber (nope, not green at all). The taste is of woodsmoke with a bittersweet finish. And there are light herbal notes from the chartreuse with hints of citrus.
So this is my first entry for this month’s Mixology Monday. I will have some more smoky fun coming up later in the week. To check on what other’s are submitting, see the announcement post! You can also follow me and Mixology Monday on twitter for retweets and updates.
On this gigantic shopping spree I went on in that tiny store, I also acquired a bottle of Carpano Antica. A lightly sweet and bitter Italian sweet vermouth that I see on just about every cocktail menu here in L.A. serving up a Manhattan. To balance out this drink I decided to stick with the Angostura bitters. I also upped the sweet vermouth since I found that the delicate nature of Carpano Antica was going to be competing with that Campfire whiskey. I’m thinking of trying this next time with a more assertive sweet vermouth so there would be less need to add extra.
2 oz. High West Campfire Whiskey
1-1/2 oz. Carpano Antica
3 dashes of Angostura bitters