1/2 cup water
1/2 cup honey
4 cinnamon sticks, 2” long
In a small sauce pan over high heat, add ingredients and bring to just under a boil. Remove from heat, cover, and let stand for 30 minutes. Strain into an airtight container. Will keep for about one month refrigerated.
One tip for your syrup: heat your honey beforehand to make pouring a whole lot easier. 30 seconds in the microwave should do it.
And now the cocktail
2 ounces Cynar
1 ounce Smith & Cross Jamican Navy Strength Rum
3/4 ounce honey-cinnamon syrup (recipe above)
1/2 ounce freshly squeezed lime juice, from 1/2 a lime (Bearss lime used here)
Fill a mixing glass 2/3 with ice and pour in all the ingredients. Stir for about 20 seconds. Strain into a chilled cocktail coupe.
It’s a cocktail that confounds expectations. The initial funky aromas of rum, lime, and cinnamon suggest you’re about to have a fruity tiki drink. But your first sip is a mouthful of rich honey and rum’s smoky molasses-like flavor, before things drop swiftly into a forcefully bitter finish from the Cynar. You’ll continue to notice these three discrete periods of sensation every time you raise the glass for another gulp—it drives you to sip again and again.
Mix tequila, violet liqueur and lime juice in a mixing glass 2/3 filled with ice to chill for about 20-25 seconds. Strain over a large ice cube in a rocks glass. Garnish with the lime wedge.
The violet liqueur is one of those “a little goes a long way” ingredients and I believe is actually a good match for another strong character found in the Anejo. I actually cut back the violet a 1/4 ounce from the original recipe and upped the lime juice a 1/4 ounce to balance my own ingredients. The result was a refreshing drink that was both floral and bright, and really a good day drink for me. The tequila I found to be more prominent on the nose but blended nice and evenly once mixed.
Anyone have any other recipes with Violet Liqueur? I’d love to hear about them!
*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
2 oz dark rum, such as Gosling’s Black Seal
2-1/2 oz Pineapple and Lime Infused Rum
1 oz Campari
4 oz chilled sparkling wine
For the Garnish:
Rum soaked pineapple chunk (reserved from infusion)
Fill a highball glass with ice. Add dark rum, infused rum, and Campari. Top with sparkling wine and stir gently if desired. Garnish with a skewered pineapple chunk, lime wedge, pineapple leaf, and Luxardo cherry.
This drink is bright and bubbly with a touch of bitterness. And in true Tiki fashion, it’s super strong. There’s a lot of rum in there, but what’s a decent Tiki creation without a giant heaping helping of booze?
Drink up folks, and let your mind wander to something warm and tropical.
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).
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.
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.
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!
1/2 cantaloupe, orange flesh only cut into cubes
1/2 cup sugar
1/2 cup water
In a nonreactive medium sized sauce pan, combine sugar and water over medium heat. Throw the cantaloupe chunks into the pan and with a potato masher or large fork, crush the melon, breaking it down into the sugar water. You want it to resemble the consistency of a thick soup, with no visible large melon chunks. Bring mixture to a boil and then let simmer over low heat for a half hour. Stirring occasionally. After 30 minutes, remove from heat, cover and let cool completely. Fine strain mixture into an airtight bottle. Add 1/2 ounce of vodka if not using entire syrup completely. Refrigerate until ready to use.
*This bottle of Dobel 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.
Here’s the thing about smoking herbs: use organic, and if possible, from your own garden (that’s where mine came from). Not sure if your grocery store has organic you can trust? Go to a farmer’s market and ask the person selling the herbs if they use pesticides or chemicals on their herbs. Why go through all the trouble? Because crap in crap out. The smoke from this drink will be IN your drink and you are going to ingest it. Do you want weird unknown substances being brought to high temperatures and those fumes entering your mouth? You don’t care? You like huffing sharpies? Fine, you’ve been warned.
The blackberries here in Southern California are starting to go tart, so for this cocktail, I wanted to use them up in a syrup, as they would not give enough sweetness just muddling them into the drink. FYI, this syrup is super thick. If you’re not sure what to do with the leftover syrup, there is only one way to go: PANCAKES.
Rich Blackberry Syrup
1/2 cup sugar
1/2 cup water
heaping 1/2 cup of blackberries
Bring all the ingredients to a boil then simmer for a half hour; gently mash blackberries down while the mixture cooks. Remove from heat and let cool. Once cool, strain and bottle syrup. If not using all right away, add 1/2 ounce of vodka to mixture and keep refrigerated up to 3 months. (I refer to this as ‘rich’ due to the viscous nature of the final syrup. This is not a true ‘rich’ simple syrup, since I am still using a 1:1 sugar water ratio.)
And now the drink:
2 oz The Black Grouse Blended Scotch Whisky
3/4 oz Blackberry Syrup (recipe above)
1/2 oz freshly squeezed lime juice
3 dashes Scrappy’s Celery Bitters
2 cleaned sprigs of rosemary, approximately 5″-6″ long
tea candle and holder (I found a jam jar worked great for keeping distance between the flame and the rosemary. You want at least 3 inches of clearance between the two.)
piece of card stock larger than the diameter of your glass
IMPORTANT: get everything ready before you begin, this will move fast. Light the tea candle and place the rosemary across the top on the jam jar/candle holder. This will take a minute to warm up and start smoking. It’s best if your rosemary has not dried completely from cleaning (not wet, but not bone dry). In a shaker filled 2/3 with ice, add the first four ingredients and shake well until chilled. Set aside. Once the rosemary starts to smoke, place a snifter glass over the top so that the smoke fills the glass completely. Using the card stock, slide it over the top of the glass to “hold” the smoke inside until you pour your drink in. Remove the rosemary from the candle. When you are ready, quickly remove the card stock and strain the contents of the shaker into the glass.
Woodsy, rosemary tinged smoke fills the glass. Those notes infuse through the lightly sweetened berry flavor with tart background highlights. The Black Grouse is mellowed out and given an almost honey quality, while also heightening the smoky flavor. Even when you no longer can see the smoke, it stays with the drink from first to last sip.
On the celery bitters: these you CANNOT leave out. You will not taste celery, but what they do is provide an amazing amount of balance. Without them, the drink is both too sharply tart and too sweet. A few drops and it balances everything out. Kinda amazing how bitters do that.
I think this happened close to 4 months ago. To which, at least every few weeks, he turns to me asks when I’m going to make something with it.
A serious of unfortunate incidents led me to finally cracking it open the other night. First, my cantaloupe I was going to use had gone bad. Then my cherry syrup shattered. I found myself staring down at a bunch of bottles and just huffing to myself. And then I saw the Creme de Cassis and shrugged. I could use this; it’s fruity. I would sub this in for simple syrup.
The liqueur ended up being a very happy incident. So, working on a daiquiri variation, the first pass was too sharply tart. Bringing the lime juice down to 3/4 ounces on the next pass then rendered it not tart enough. It also felt it was lacking a missing flavor. Tarragon! I know that for some of you, this herb is scary, and completely useless in your kitchen. But really you need to give this herb some love, so, put it in a cocktail at least.
Adding tarragon not only gave it a lovely aroma, it toned the tartness down just enough so that it found balance.
2 oz. Oronoco white rum
1 oz. freshly squeezed lime juice
1/2 oz. G.E. Massenez Creme de Cassis
8 tarragon leaves
In the bottom of your shaker, add the tarragon leaves and lime juice. Lightly crush with a muddler. Add ice 2/3 up the shaker. Pour in rum and creme de cassis. Shake and strain into a chilled cocktail coupe.
Magenta in color with flecks of tarragon throughout. The nose is berry and tarragon, or rather a subtle licorice smell if you’re unfamiliar with this herb. The cocktail itself is tart and sweet. More berry on the palate with a grassy aftertaste. Dry in the mouth but flavor profile is refreshing.
The first ingredient I sought to improve upon was the cherry syrup, or rather, the dredges from the kool-aid colored cherries. Cherries are in season right now, why not make a super-tasty syrup from them? It barely takes any effort other than pitting them. But that’s what a cherry pitter is for. Bam, done in two minutes.
Fresh Cherry Syrup
1 cup water
1 cup sugar
1 cup pitted cherries
1/2 oz. freshly squeezed lime juice
1 oz. freshly squeezed meyer lemon juice
1/2 oz. grenadine (home made is best!)
Combine first three ingredients in a saucepan over high heat. Bring to a boil. Remove from heat, cover and let sit for two hours. Strain solids from liquids and add next three ingredients to mix. Stir to combine. If not using immediately, add 1/2 ounce of vodka to mix, or leave out vodka if using within 2 weeks.
The syrup produces a fresh cherry flavor with light syrup. It’s more juicy than syrupy. The citrus and grenadine balances the syrup out from being too subtle in flavor. They act almost like bitters in that it rounds it out to a fuller flavor. And on a side note, I could totally pour this all over some pancakes. Just FYI.
And then there was the drink.
2 oz. St. George Botanivore Gin
2 oz. freshly squeezed white grapefruit juice
3/4 oz. home made cherry syrup (recipe above)
2 drops of Miracle Mile Chocolate Chile Bitters
3 Luxardo cherries for garnish
Combine all ingredients in a shaker 2/3 filled with ice, shake and pour unstrained into a Collins glass. Garnish with Luxardo Cherries.
Like I said, I took the rum out, and the flavor profile completely changed. That sweetness and spice from the rum took a backseat in the cherry syrup, and a more botanical, herbaceous flavor moved to the front. The bitters tone down the sweet just enough. Citrus flavors are complimented by the bright, herbaceous gin. I specifically used this gin from St. George spirits to create a more interesting layer with the fruits and in the end, a refreshing summer drink that moves away from the realm of Tiki.
This past weekend I was asked “what makes a drink tiki?”, and admittedly, I was stumped to have a concrete answer. Is it a drink with rum? Well, no. There are drinks in the Grog Log with vodka, whiskey and gin. Is it the tropical flavors? Again, not necessarily. And at that point I realized I couldn’t give a concrete answer. Maybe it’s all in the garnish, the presentation…the state of mind! Regardless, here, by switching out the gold rum with a gin, and having some softer fruit flavors, the cocktail no longer is a tropical drink and more in line with just something for summer. Thoughts are always welcome on this subject….