Can't touch this cocktail
- StriperGuy Mar 27, 2009 05:07 PM
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
dust with chiltepin chile dust
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.
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'):
Peychaud's is in a "Sazerac." Classic old school New Orleans cocktail.
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.
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:
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.