It’s National Cocktail Day tomorrow in case you didn’t know (And it’s totally fine if you didn’t know. I forgot too until I read a recent press release). So I thought I’d round up a few of you readers’ favorite posts from the site because, if you’re here, you like cocktails. Funny thing though, you guys seem to like a lot of the DIY syrups/bitters/tincture posts just as much as the drinks. So I’m including those too because it’s always good to have some fun syrups and mixers around to get your creative cocktail juices flowing. Cheers!
Yesterday on Instagram a gave a little hint as to what I’ve been working on lately… THE FUTURE OF COCKTAILS is alternative milks?!
Well, in the short-term it is for me anyways.
A few months back I had to cut out dairy, soy, eggs, red meat and shellfish for medical reasons. Not for some crazy diet! It doesn’t cut into the cocktail making that much, but there are a few drinks that I’ve had to shelve because of these restrictions. Eggs are an easy one to cut out since I’ve covered somanyalternatives for them on the site. Dairy though can get tricky, it imparts a particular taste and mouthfeel that can be hard to replicate. With that in mind, there’s just going to be some drinks I can’t have right now. But this also opens up a new door of twists I can make instead.
Today’s drink is a pretty basic recipe riff on a White Russian. Except… with homemade toasted coconut milk. WHAAAAA?!
Sure, you could add coconut cream or regular coconut milk in here, but the toasty quality of this is OH SO delicious and really stands out in the drink when you put it up against the coffee. I got the idea a few months back when I saw Heidi from 101 Cookbooks make this and for whatever reason I immediately thought about subbing it for cream in a White Russian. Fast forward to now and it is so worth the extra steps to make the toasted coconut milk. And it makes enough so you can add it into your coffee all week and maybe eat some cereal with it too.
Now, this coconut milk behaves differently than cream would; it’s not thick and it’s not going to significantly lighten the color of your cocktail. That also means it’s going to give a lighter feel in your mouth and not coat your tongue like cream does. Maybe for some of you this is a plus. That said, it’s definitely worth trying out if you’re looking for an alternative to dairy or just looking to try something new!
The Toasty Russian
2 ounces vodka
1 ounce coffee liqueur, St. George Spirits NOLA Coffee Liqueur used here
3/4 to 1 ounce toasted coconut milk (recipe follows)
toasted coconut flakes for garnish, optional
In a rocks glass, build your drink by pouring vodka, coffee liqueur, and toasted coconut milk over ice. Stir to combine. Garnish with some toasted coconut flakes if you’re feeling fancy.
If you’re visiting Los Angeles, or happen to already be a resident, and want to find a bar with a decent jukebox, I have a few I can recommend. There’s my beloved Tonga Hut in the Valley, The HMS Bounty in Koreatown, and then there’s Footsie’s over in Highland Park. I’m sure there are some more bars out there that have a great jukebox selection but these are my go-to’s. Feel free to leave your favorites in the comments.
I always have my favorite songs and will seriously put on $20 worth of music; alright, alright, I’m a total jukebox hog. Footsie’s in particular I always start with the Cisco Kid by War. I have no idea why, I just like to start my set off with that. I heard that song out of the blue the other day and have been reminiscing about jukebox playlists ever since. That song is also probably why I’ve created this cocktail.
You’ve read on here before my thoughts on pisco- it’s a versatile mixing spirit that I don’t think gets enough credit. I’ve also used the base recipe for a pisco sour to show you how you can use BEER! as an egg white replacement. Today I’m riffing on that theme again, making a cocktail that calls for egg whites without eggs. But this time we’ve got a fun new ingredient to play with: Instafoam!
You might not be a vegan but you might be someone who cringes at the thought of an egg white in a cocktail. Even though most bars are either using pasteurized egg whites or eggs from their own back yard chickens (I’m sure that’s a thing) to prevent salmonella from entering your cocktail. Still, I get it, you don’t want to drink the egg whites. So now you can give Instafoam a try. But won’t it just make the cocktail taste all chemically? NO! I know way back in the dark days when there was only Fee Foam you were going to get a weird aftertaste (and I’m not knocking on Fee Brothers, they were a beacon of bitters in a world that didn’t understand the need yet.) but here you just taste the cocktail.
So now you’ve got THREE replacements for egg whites in cocktails to either make your drink vegan, or just to avoid raw eggs: beer, aquafaba and Instafoam. OK, now onto the actual cocktail recipe.
Yes, this is a riff on pisco sour cocktail. We’ve got the usual culprits: pisco, lime juice, simple syrup, bitters. However, we’ve spiced it up a bit with the addition of jalapeño jam. I often add marmalade or something of the sort to a whiskey sour just to give it an extra layer of flavor. Here it does the same with a spicy, slightly sweet bite with just a bit of earthy aftertaste from those peppers.
Note: if your jam is more on the solid side, you’ll want to break it up first in the shaker with a muddler to hasten the shaking time and to make sure it gets well incorporated into the drink.
2 dashes Instafoam
2 ounces pisco, Encanto used here
1 ounce lime juice
1 tablespoon jalapeño jam
1/2 ounce simple syrup
3-4 dashes of Angostura Bitters
In the bottom of a shaker, add your Instafoam first. Then pour in pisco, lime juice, jalapeño jam (see note above) and simple syrup. Fill ice 2/3 up shaker. Shake hard for about 20 seconds and strain into a rocks glass. Top with a few dashes of Angostura Bitters.
Hey guys! I wrote a long, “science” laden post all about aquafaba over here and this post is where I’m sticking the recipe for properly making the cocktail. But for the short version, aquafaba is the cooking liquid from beans like chickpeas (or any neutral tasting legume) that is used in place of egg whites. Hence, a vegan cocktail (unless your bourbon is fat washed or you cooked your beans in chicken stock)!
Note: if you want to make this with an egg white, you can do a 1:1 substitution for the aquafaba. It just won’t be vegan anymore.
1-3/4 ounce sloe gin, I used Spirit Works Distillery*
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (1:1 ratio)
1 ounce aquafaba, see note above
2 ounces chilled club soda, Q-Club used here
In a shaker, combine sloe gin, lemon juice, simple syrup and squafaba. Dry shake with 1 ice cube until very frothy (I find this takes anywhere from 15 -30 seconds). Then add ice until shaker is 2/3 full. Shake again to combine and chill for about 20 seconds. Strain into a highball glass and add club soda.
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!