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Can't touch this cocktail

Can't touch this cocktail

4 oz. cheap but clean 5X distilled Svedka Vodka

Fresh zest of 1 tangerine, 1 grapefruit, 1 sour orange

Soak zest in vodka for three days

Ice and shake 1 oz

pour

dust with chiltepin chile dust

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    1. re: Alcachofa

      Si, si amigo mio

      But you have to create the "Hammer time cocktail."

      Pass the cocktail recipe along.

    2. A cold glass of citrus infused vodka?

      1 Reply
      1. re: ultramagnetic

        Just good spirited fun, got something better, post it.

      2. If Alcachofa won't take the bait, maybe I'll call this one Hammer Time, a nice variation on a Daiquiri:

        Juice of 4 Key Limes

        1TBSP simple syrup

        1 oz. Lemon Hart Demerara Rum
        (I have a chowhound posting on the Boston board that got me thinking about this rum again, what a great product.)

        1 oz. light rum

        Shake and strain.

        6 Replies
        1. re: StriperGuy

          I took the bait, just need to chew on the hook for while!

          1. re: StriperGuy

            Thank you. I have about 5 key limes that I've been trying to figure out what to make with.

            1. re: Cinnamon

              Heck you could toss in a slight dash of the bitters of your choice and then it would officially be a "cocktail." I've got orange, angostura, and peychaud's at home right now. A dash of the highly concentrated citrus infused vodka I made recently had the same effect.

              1. re: StriperGuy

                Say, I've been meaning to ask... can you describe the different uses for the different bitters? I've tried orange bitters but only own Angostura. Dearly love the Angostura, so I'm wondering in what instances I might want to try some other bitters.

                Also, just ran across this which sounded like an interesting riff on the bitters concept (different ways to create a bitter edge in cocktails, occasionally through 'bitter sugars'):
                http://www.chow.com/stories/10029

                1. re: Cinnamon

                  Peychaud's is in a "Sazerac." Classic old school New Orleans cocktail.

                  http://whatscookingamerica.net/Bevera...

                  Angostura is the all around cocktail helper to give a libation a little depth and bite. The first drink that comes to mind for me is a Manhattan. I make mine with Jim Beam and switch it up a bit on what Vermouth I use.

                  Orange bitters (there are several decent makers) are also a real cocktail utility item. You can toss a light dash into a Manhattan to brighten it up, put a bit in a Gin Rickey, or even a generous dash or two in a daiquiri get a little added depth.

                  I am starting to really experiment in terms of home made additions.

                  Recently steeped some anis, fennel, and other spices in some ethanol and water (read vodka) and got a very nice herbal that was somewhere between a bitters and an anisette.

                  Not a real believer that there are harsh lines between bitters, liqueur, cocktail, drink, etc. When the spring cherries are here I plan on soaking some in Spanish brandy to serve in an Aviation cocktail. An old school drink currently experiencing a rebirth in beantown and duly inspired, in my own kitchen.

                  I add a a bit more lemon juice, a teaspoon of simple syrup and serve this version on the rocks. Very nice on a hot day.

                  http://lunarpolicy.net/2008/02/the-av...

                  1. re: StriperGuy

                    I'll invest in some orange bitters, then. Thanks.

                    Just ordered the book Artisanal Cocktails, which has a good section on making simple syrup infused with toasted Chinese Five Spice ingredients including pepper.

          2. Kiss my ass Gran Marnier

            1/2 oz Same citrus infused vodka.

            Scant 1 Tsp lemon juice

            1/2 oz Jeam Beam

            tiny drop angostura bitters

            Shake and serve straight up or on the rocks

            I like it with a cherry

            1 Reply
            1. Well, I can't really call this a Hammer Time cocktail (working on that still) because it doesn't have much punch. But it was good:

              The Edouard:
              2 parts Campari
              1/2 part St Germain (more or less to taste)
              2 parts soda

              Build over ice in a highball glass in the order presented. Garnish with orange wedge.

              Easy-drinkin' drink, suitable for afternoons on the patio.

              1 Reply
              1. re: Alcachofa

                Whew, glad you finally cooked up a winner.

                Last day or two I have been gaining a newfound appreciation for the classic Gin Rickey:

                Juice of 1/2 lime
                2 oz gin
                Good splash of soda
                served on the rocks

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