Roses in the Snow

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.

Adding Aroma to Cocktails: Rosemary Tincture

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.

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

Gin and Southeast Asian Tonic // stirandstrain.com
Mixology Monday Logo

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.

The Portland 75 Cocktail

The Portland 75 Cocktail // stirandstrain.comOk guys. I might have been panicking last week but today I’ve made peace with the fact that 1. I only got Christmas cards out of my immediate family this year (sorry friends, maybe I’ll get ambitious and send out New Years ones. Maybe.) 2. I just am not going to get all those to-dos on my list done. This is ok. Save a life was not one of them so I can take a deep breath and just add them to next years holiday list. So let’s just talk about some cocktails.

Like I mentioned in the Sangria post, I have some drink recipes going up on the Serious Drinks site. This one you may have seen earlier in the week and I figured it was time to post over here just so we can all be kept up to date in the Stir and Strain universe. It’s a nice addition to your holiday table, and super easy to make. Also: it tastes like a Christmas tree. Seriously Clear Creek Distillery, you guys wowed the pants off me with this eau de vie. Yes, it’s getting some notice on this blog; remember that Pear cocktail? Here I’ve taken the French 75 and Portlandified it. No, I didn’t put a bird on it; I stuck a fir tree in it. Totally better in my opinion.

1 1/2 ounces Heritage Distilling Crisp Gin*, or another herbaceous New World style gin
1/4 ounce Clear Creek Distillery Douglas Fir Eau de Vie
1/2 ounce freshly squeezed lemon juice from 1 lemon
1/4 ounce simple syrup (1:1 ratio)
4 dashes Lemon Cocktail Bitters
5 ounces sparkling rosé wine such as Bugey Cerdon, chilled
Lemon peel for garnish

Fill a mixing glass with ice. Add gin, Douglas Fir Eau de Vie, lemon juice, simple syrup, and lemon bitters. Stir until chilled, about 20 seconds. Strain into a Champagne flute and top with chilled sparkling rosé. Express lemon peel over the drink and add peel to the top 1/3 of the glass as a garnish.

Tart and Christmas Tree-like. The rose should have a lot of residual sugar to balance out the earthy gin and eau de vie. You can batch these in groups of 4 and top with the rosé for a Holiday brunch drink. Or just be fancy and have it a night too with some oysters (I will be doing just that on Christmas Eve).The Portland 75 Cocktail // stirandstrain.com

Also, I wanted to send a big thank you and shout out to Bar and Garden in Culver City, CA who have been helping steer me in the right direction of choosing sparkling wines for drinks. The ladies there are awesome, knowledgeable and have yet to pick out something I wouldn’t want to crack open and slug down on the spot. Please give them a visit if you’re in West Los Angeles.

And stay tuned here for a few more holiday posts and irreverent boozy Gift Guides this week.

*This bottle from Heritage Distilling was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

The Rusty Rickey // Happy Repeal Day!

The Rusty Rickey Cocktail // stirandstrain.comHappy Repeal Day folks!

What? You’re familiar with Repeal Day, right? Are you holding a drink/about to make a drink/going to go and have a drink? If you are, then you must remember that without this special day in history, you might be drinking grape juice right about now. Or maybe not even have been born! On December 5th, 1933, the U.S. repealed Prohibition making liquor once again a legal and delicious pastime for all citizens.

Today I’m making the Pre-Prohibition drink, the Gin Rickey, with a little spin on the ingredients. Not much mind you, switching the gin to a barrel-aged and adding a little freshly ground coriander because it is awesome. You can make this the good old fashioned way too if you don’t have these around; just cut back the lime juice by 1/2 an ounce.

2 oz. Rusty Blade Gin
3/4 oz. freshly squeezed lime juice
4 oz. Q Club Soda
pinch of freshly ground coriander

In a highball glass filled with ice, build the drink by pouring in the gin and lime juice. Top with club soda. Add a pinch of the coriander on top and swirl with a straw gently to combine.

Cinnamon, spices and lime on the nose and the palate. Light effervescence from the club soda with a mild earthy finish.

If you’d like some additional reading on Repeal Day, please visit Jeffrey Morgenthaler’s site (who has multiple postings on the subject and pretty much is the reason we were all made aware of this holiday).

Holiday Gift Guide: Booze Filled Advent Calendars

Whisky and Gin Advent Calendars // stirandstrain.com

Living under the shadow of the Roman Catholic Church growing up, December 1st meant putting up the advent calendar. If you’re not familiar with this tradition, it’s pretty much a calendar for kids to use themselves in lieu of bugging their parents about “how many days until Christmas?”. At this point in life, I’ve forgotten any other symbolic meaning it may have. Anyways, one school year the teacher brought out what I thought was the best thing to happen since the invention of Christmas, a chocolate filled advent calendar. We all picked days and when our day came up in class, we got to open the door and eat the chocolate. And I remember it as pretty decent chocolate. That moment in time has stuck with me as the best advent calendar ever, until last year, when I spotted these two beauties from the Master of Malt site. You can pick either whisky or gin for 24 days of boozy surprises. This year they have premium editions of both making your only decision whether you go brown or clear. If you can’t decided, just get both.

Premium Whisky Advent Calendar // Craft Gin Advent Calendar

A Diwali Cocktail

A Diwali Cocktail // stirandstrain.comAll of you guys are about to get schooled in a holiday I’m pretty sure you had no idea existed. If you are Indian and are reading this, then, well, you know what holiday this is. If you’re not from Indian descent, I’m guessing you are trying to figure out how to pronounce that word. Diwali. The “W” is like a “V”, pretty easy. In case you are wondering, I am not of Indian descent. My heritage crosses most of Europe, stopping way up North with the Nordic culture, and then randomly zig-zags through the continent. My family even has some French Canadian and a probably unlikely history with the Native American community. That being an unconfirmed princess from some tribe that I think is just made up several generations ago.

So why India’s most major of holidays? I married into it. From first glance you would have no idea my husband was part Indian. The other half is Polish, and after living in Los Angeles for many years before meeting him, I thought he was Mexican when we first met. No offense to Mexican and South American cultures, I was very buzzed at that first meeting. But since being an active part in his Mother’s culture for almost 7 years now, I’ve started to take on some of these other holidays. Also, at his cousin’s request, relocating back to work in India this year, I owe the cousin and her husband a housewarming drink just in time for this holiday.

If you have been reading this blog for some time, you might recall the not-so-pleasant experience I had visiting that continent last year. However, you would note that an awesome drink DID spring up from that experience, and most notably, that country’s love of Gin. India does a decent Gin and Tonic folks.A Diwali Cocktail // stirandstrain.com

So for this year, on the festival of lights, I decided to tweak a recipe I encountered in the Washington Post on Indian beverages. The ingredients might seem a bit out there, but if you’re interested in new flavors, this would be a great place to start. The flavors of India are perfect for many cocktail creations, as they encompass sweet, salty and savory all at once and taste a lot more complex than cocktails you might be familiar with.

Here’s a warning for this drink, not to scare you off, but one ingredient in here, the black salt, might be a bit too much for some of you out there. When you open your container, you will get hit with a great amount of sulphur. That is a flavor component that this adds. Smelly, smelly sulphur. However, if you eat Indian food, you will find this subtly in the background in many dishes, so you might have already tried it before. Here though, if you are terrified of ruining a decent cocktail, or just simply cannot get your hands on it, leave it out. I won’t tell.A Diwali Cocktail // stirandstrain.com

Also, the article suggests adding herbs and whole black peppercorns to your ice cubes the day before. This is optional and mainly a decorative element. When the ice cube starts to melt in the drink, be mindful that the peppercorns may be now floating in your beverage and you might unknowingly almost swallow one. I might have just done that. Twice.

Diwali Cocktail

Adapted from the Washington Post

Yields about 4 drinks

For paste base:
2 tablespoons finely chopped cilantro
1 tablespoon freshly ground black pepper
3 tablespoons amchoor powder
1 teaspoons Indian Black Salt (make sure it is Indian and NOT anything else. No one else will have the same sulphur quality)
pinch kosher salt
1/4 ounce simple syrup
1 teaspoon ground cumin
2 tablespoons finely chopped fresh mint
1/2 cup water

For each serving:
3 to 4 oz. Q Ginger
1-1/2 oz. Old Bombay London Dry Gin

Garnish:
marigolds
lime wedges

  1. In a large mortar dish, add all paste ingredients except water and grind down until a paste forms. Add water and stir to combine. Consistency will be watery.
  2. In a double rocks glass or medium sized snifter, add a tablespoon and a half to the bottom of the glass. Add ice. Pour over gin, Q Ginger and squeeze 2 lime wedges in each glass. Top with marigolds.

At first sip this cocktail is almost shocking. So many flavors are going on in this drink and as you sip they meld together a bit and settle down. Cumin pepper, and the black salt dominate with their earthiness while the ginger, amchoor (which is dried mango powder by the way) and lime have a lovely sharp sweetness. If you would like more sweetness here, you can up the simple syrup or Q Ginger. The mint and cilantro give off some floral aromas as well. And the gin, well, it is sitting way at the back of the class here. It’s in there, but clearly being muscled out by the other spices. The marigolds are edible if you would like to try them although here their presence is symbolic of celebration in Indian culture. For the Hindi ceremony part of our wedding these little guys were EVERYWHERE.

Happy Diwali. If you do venture to make this, please let me know what you think!A Diwali Cocktail // stirandstrain.com

Currently Drinking: Homebodies Edition

hanky panky homebodies cocktails // stirandstrain.comRecently 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.

red lantern homebodies cocktails // stirandstrain.comFor 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.

Red Lantern

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!

Mixology Monday: The Eyes of Angelique

The Angelique Cocktail // stirandstrain.com
mxmologo

Confession time. Or maybe rather, here’s some facts about me you didn’t know. One: I could have gone to college, full ride, on a Chemistry scholarship. Instead I chose art and am still paying off the TWO bachelor degrees that I am barely using right now. Two: I’m a giant nerd for the original Dark Shadows television program. I don’t go to the fan shows because I hate crowds, but I was overcome with sadness when Jonathan Frid, aka Barnabus Collins, passed away last year and I never got to geek out on him and tell him how much I enjoyed his melodramatic, line forgetting, over-the-top acting on the show. I am always going to regret that.

Why am I making you read that above paragraph? Because for this month’s Mixology Monday the Muse of Doom, writer of the blog Feu de Vie, decided that this month’s theme was FIRE. Immediately I started humming the chorus to Arthur Brown’s FIRE, and then while watching an episode of Dark Shadows decided that I wanted to name it after the lady always staring into the fire and being a badass, Angelique. I am, for the fourth time in my life, rewatching the series in its entirety, so, you know, it’s on the brain lately.The Angelique Cocktail // stirandstrain.com

The name came first, as is sometimes the case. So taking that cue, I decided I wanted a drink both potent and spicy, and also with a touch of femininity. And that’s when I broke out the chemicals. I feel like nationally the molecular gastronomy movement has come, hit a crazy frenzy, and then gone back to the people who have really made it their shtick; José Andrés, Grant Achatz, Ferran Adrià, Wylie Dufresne. I have many of these chemicals available at hand from my day job and have been itching for a reason to use them. Recently I’ve been catching up on older episodes of the Dinner Party Download when the bartender at the SLS hotel (where José Andrés has his restaurant) was asked to make a Andy Warhol inspired cocktail. His cocktail, not surprisingly, had a ‘bubble bath’ that sat upon the top. This intrigued me since all I needed to perform this task was one chemical: Lecithin. Lecithin is an emulsifier, soy based (there is also egg based), that makes stable foam out of most liquids. You can read more on the chemical over here.

My thinking, after listening to the interview, was that I could create a fire-like mound upon on the drink using this chemical. Maybe add some extra oomph with edible red dust. And I did just that, sort of.

I’m not one to shy away from heat in my drink. I love it. Have you seen my Satan’s Breath or the Tres Palmas? If it makes me tear up, the better. I’m sure this sheds some kind of light onto my character, but this is a cocktail site, not a therapy session so we’ll leave that for my late-night marathon tweeting. I opted not to add heat in the form of peppers this time and instead made a spicy combo using a barrel-aged gin and ginger shrub. And topping it all off was a fiery cayenne laced Campari and Pineapple foam. The Angelique Cocktail // stirandstrain.com

The lecithin was tricky. This was the first time using it and have learned a couple things I will try next time. One is that make sure you get the powdered form, the liquid does not work with juices/alcohol, it’s more for chocolates and food usage. Two is that you need a container with tall sides as using a hand blender will make this splatter all over the place if it’s a small sided vessel. You better believe my workspace is a sticky mess right now. I’ll clean it later.The Angelique Cocktail // stirandstrain.com

2 oz. Barrel Aged Rusty Blade Gin
1 oz. Shrub & Co. Ginger Shrub
1/2 oz. Rose Water
1/2 oz. freshly squeezed lemon juice

In a shaker 2/3 filled with ice, add all of the above ingredients. Stir and strain into a chilled champagne saucer.

For the Bubbles:
2 oz. Pineapple Juice
2 oz. Campari
1/2 tsp cayenne (1/4 tsp if you’re not wanting too much fire)
1/2 tsp Lecithin

Edible red glitter for garnish

Combine ingredients in a flat bottomed container with tall sides. Gently stir to dissolve lecithin. Using a hand blender, whip contents until a foam begins. You will have to do several batches depending on the surface area of your container. Gently spoon foam on top of drink. Garnish with fiery red edible glitter.

Fire is up there when describing this cocktail. I may not have been able to create the fiery mound for the drink but that cayenne laced foam added a secondary punch after the first hit of the ginger shrub creating dynamic layers. Sweet, sharp and spicy all sing out beautifully here. Shrub & Co’s Ginger shrub and the Rusty Blade gin give the drink a lot of spice and heat, while the sweetness of the foam is just enough to balance out the tart notes. The rose water has a subtle layer of floral sweetness that is there in the background. Careful, the fire of the cayenne builds as you drink, settling down also at the bottom of the glass, making that last gulp a mouth of fire.

Improved Aviation Cocktail

improved aviation cocktailAmazon is both a pleasure and a curse. When a box arrives on our doorstep, the first thing I think is “Oh crap. How much did we spend this time?”. And then I open up the box and all questions of financial insanity are wiped clean away. Because I got a new cocktail book! My husband was browsing this time around and picked it out due to the crazy techniques in the description he found online. A Japanese take on cocktails, Cocktail Techniques by Kazuo Uyeda instructs the reader on making an ice sphere by hand, and the author’s well-known technique of “hard shaking” to mix cocktails. He thought it would make for an interesting break from the cocktail books I have been reading.

Not very far into this book and I’m already feeling schooled. There is a discipline that Uyeda not so subtly is trying to get across to the reader. Mainly, I should know how to make all great cocktails well first before I try and make my own. Well, hrm. This blog would start to get very boring if I just ran through the roster of drinks you’ve already heard of. One point he makes that stuck with me is that once you can make a cocktail, make it better. That doesn’t mean that you have to go out and re-make the martini, but what I got from this was go out and make it great and to your liking.

Which brings us to the Aviation cocktail.

Personally, I find it boring. With it’s unique blend of ingredients (VIOLET!) there should be more… flavor? Balance? Anything. Taking the cue from Uyeda I decided that I’ve had this enough out and at home that I think I could find a way to improve upon it. In the end I believe, for my preferred tastes, that I have.improved-aviation-3

2 oz Plymouth Gin
3/4 oz freshly squeezed lime juice
1/2 oz Maraska Maraschino Liqueur
1/4 oz The Bitter Truth Violet Liqueur
1/4 oz Bénédictine
3 drops Miracle Mile Sour Cherry Bitters
2 drops Regan’s Orange Bitters No. 6

In a shaker 2/3 filled with ice, add all ingredients and shake. Strain into a chilled coupe.improved-aviation-2

The resulting cocktail has more layers of flavor. In short, less boring. They are not loud, in your face flavors, but they balance the drink out considerably. Lime works as a better acid with the floral violet than the  lemon did. Adding the Bénédictine and both bitters creates those more complex layers this drink needed, as well as a more pleasant citrus and cherry nose instead of the heavily perfume-y nose it originally had.

So is there a well known drink you’ve had but are not wowed by it? Go ahead and let yourself make it better. You’re the one who has to drink it.