Can't touch this cocktail
Just came across this thread as I rec'd a bottle of St. Germaine for a a gift yesterday. Thanks for all the interesting ideas StriperGuy and others. I'm kind of new (increasingly curious in the past year) to the world of artisanal cocktails and am interested in trying to infuse some of my own citrus, rosemary, etc. Also, just bought myself a muddler. I had a great muddled fresh pomegranate and tangerine drink at Oswald in Santa Cruz recently and am working on trying to recreate it.
Has any one infused a vodka to get rose essence into it? Would rose hips work?
This time of year I do a lot of citrus peel infusions. Have posted here if you'd like more info:
Rose is tricky. And Rose hips do not have the flavor you are thinking of. They are more citrusy then rosey.
You either have to get very fragrant fresh roses, many varieties these days just don't smell so good, or do a little cheat with rosewater:
Striper is right. Dried rose doesn't infuse like fresh roses. For fresh roses you can't use the ones from a florist, but have to get ones that are used for edible garnish, expensive.
Rose hips are a fruit, and no rose favor, sort of like a cross of tomato with a bit of citrus, for fresh ones, dried are sort like that but in a raisin kind of way.
Rose water is cheap, and very good. You can find it in Middle eastern sections of stores. Buy a bottle of the rose water and orange blossom water. You need only tiny amounts and they will last forever.
Thanks for the info on rose infusions. Sounds like I would be able to infuse fresh (unsprayed) fragrant rose petals which I may try as I have gardener friend sources. I do have some rose water from a middle eastern market in my fridge that I bought a while back, though haven't experimented too much with it yet. That will be on my agenda in the coming month as I have time off work and am feeling creative:-) Many thanks again for the helpful feedback!
Here, I'll bump this thread with a recipe for a cocktail that I made last night.
I'll call it the Rum Tum Tum:
Juice of 1/2 lemon
3/4 oz Lemon Hart Rum (80 proof)
3/4 oz Pyrat Rum
3/4 oz Cruzan White Rum
Healthy dash home made orange liquer, Luxardo Triplum would do as a sub
4 drops home made bitters
Simple syrup to taste
Shake and serve on the rocks
It was really tasty
Came up with a few last night at work while I was bored. I will warn you that my bar has very limited stock (which I am desperately trying to change) but I'm trying to make do with what I have.
45ml Appletons 12y.o. Jamaican Rum
10ml Licor 43
15ml Spiced Gomme (Cinnamon, vanilla, nutmeg, ginger)
15ml Fresh Grapefruit juice
3 dashes of Orange Bitters
Shaken and double strained into a cocktail glass, garnished with a pineapple leaf.
I'm still playing around with the exact proportions, but:
2 oz Hendrick's gin
1 oz cucumber juice
1 oz rosemary simple syrup
1/2 oz lime juice
Shake and serve straight, or with ice and club soda on a hot day
To make the rosemary simple syrup, heat up 1/2 cup water, 1/2 cup sugar, and 5 or 6 small sprigs of rosemary. Turn off the heat after the sugar is dissolved but before the water boils, cover, and let steep until cooled.
Glad you bumped up this thread.
Interesting. What does DSG stand for?
Here is a recent one I made.
375 ml Everclear 190 proof grain alcohol
zest of 5 tangelos
extract for 5 days
(I ate the fruit as I zested them over the coarse of three days)
juice one tangelo
pour 1/2 ounce of tangelo zest extract
pour 1 ounce Brugal Anejo rum
Shake all ingredients with ice
strain into a chilled glass
Didn't have enough milk to make egg nog, but did have heavy cream, so came up with this...
Creamy Holiday Coffee Spicy Yummy Stuff
(all of this is to taste so freel free to adjust quantities)
1 cup strong coffee
1/2 cup each Old Monk and Lemon Hart Rum
1/2 cup heavy cream
4 egg yolks
2 tablespoons sugar (again to taste)
1 tablespoon vanilla
1/4 teaspoon each ground (I grind fresh) cloves, cinnamon, allspice, nutmeg and a tiny bit of cardamon
Slowly whisk booze with egg yolks.
Slowly whisk in coffee, cream, spices and sugar.
After making refrigerate and serve cold.
This can "age" almost indefinitely in the fridge.
Here's one that has been a big hit with my friends:
The French Bulldog
1.25 oz gin
1 oz red grapefruit juice (I used Texas rio star)
1 oz St. Germain Elderflower Liqueur
1.25 oz Dry Lemongrass Soda
Stir ingredients in a glass full of ice; strain into a cocktail glass.
More photos at http://backyardbartender.blogspot.com...
Try it with fresh grapefruit...
I just cooked up a new one recently:
On a Fall Day -
2 oz Bowmore Legend Single Malt
3/4 ounce GOOD cream sherry (I used Patricia which is superb stuff if you can find it, but any decent cream will do)
3 good dashes of bitters (I used homemade, but angostura will do fine)
Serve on the rocks or straight up.
My my my... what a nice Maitai
1.5 oz Cruzan dark
1 oz Lemon Hart Demarara Rum
.5 oz Ziyad almond syrup
.5 oz Luxardo amaretto
Juice of one lime
1 Tsp of juice from my home made brandied cherries (so sad the cherries are gone)
I like mine on the rocks
Top with 1 Fabbri cherry
Note: my next adventure is whipping up some of my own Falernum
Have to add my new favorite first cocktail of the night, or after dinner choice (with credit for most of the recipe but not the proportions going to Peche in Austin, TX):
2 oz cognac (I use Pierre Ferrand Ambre)
1 oz sweet vermouth (Antica is my current pick, Vya was in the original incarnation)
1/2 oz. St. Germain (overused, I know, but really good in this case)
2 dashes Regan's Orange Bitters (the original had some awesome housemade cherry vanilla bitters reportedly from the Absinthe, SF restaurant cookbook that I cannot locate anywhere online or in print)
Stir well and strain into cocktail glass, garnish with brandied cherry or Luxardo marasca.
Heck, just came up with another one:
Upper Manhattan Cocktail
2 oz Jim Beam (I tried Jim Beam Black and it was too oomphy)
1 Tsp Pedro Ximenez sherry (this is a type of very sweet dessert sherry, not a particular brand)
2 dashes angostura bitters (I used my home made, but angostura is pretty close)
Shake and serve straight up, or on the rocks
Garnish with a cherry (I used home made spiced cherries)
Explanation of the name: I grew up in Upper Manhattan. The use of sherry in lieu of sweet vermouth add a certain latin touch. Upper Manhattan is very latin, so there.
El Omnipotente Cocktail
2 Oz Cruzan 2 year aged rum
2 oz pineapple orange juice
1/4 teaspoon molasses
1 teaspoon julienned fresh ginger
Dash of grated nutmeg
Slice of lime
Muddle ginger with rum
Shake and serve on the rocks
drizzle molasses over top
dust a bit of nutmeg powder on top and serve
We were in CT this past weekend and dined/drank at 116 Crown in New Haven. I had what they called a Belmont - bluecoat american dry gin, st. germain elderflower liqueur, rothman & winter creme de violette, soda - served on the rocks. It was DELICIOUS. I have no idea what the ratios are or where I'd find the ingredients locally. Off to google...
Came up with another winner. Because it is basically an adapted Aviation I will call it an Amelia Earhart (the strawberries are a bit girly):
Amelia Earhart Cocktail
2 oz fresh local strawberry puree (I blended some with the gin)
2 oz gin
2 Tsp marascino liquer
1 Tsp creme de violette
2 Tsp simple syrup
Juice and zest of 1/2 meyer lemon
Shake and serve on the rocks, or straight, or whatever
Really, really tasty.
haven't had sotol, but...since we're talking cherry (this being the season), there's always the following version of a bing cherry mojito: muddle 8 bing cherries, add 2 oz rum, 1 oz Averna, 2 tbspn 100% maple syrup, mint, shake over ice and strain...i suspect Nardini Amaro would work even better (more mint overtones) if you can find it
I tried this recently (found the recipe from last time it was posted here) and found it to be a bit too sweet for my taste, and not especially refreshing. I don't think it's fair to call this a Mojito variant, as it lacks sourness. I do like the combination of Averna and cherry, and might try again with 1/2 oz Averna, 1/2 oz lime, and the rest as listed. I think the Averna and cherry alone should have enough sweetness to balance the lime.
I kept playing w/ the cherry+Averna idea and came up with:
8-10 Rainier cherries (depending on size)
1 oz Averna
1 1/2 oz gin (I've been using Hendricks)
1/4 oz St Germain
1/4 oz Strega
1/4 oz lime juice
Muddle cherries to release juice. Add the rest of the ingredients, shake hard with crushed ice, then tight strain into a chilled cocktail glass. Garnish with a 4-carat emerald-cut diamond set in a yellow gold pendant, or just skip the garnish and sip the cocktail.
Because of the swine flu news, and feeling a little under the weather...
1 tsp. (purported antiviral) elderberry syrup, some St. Germain, some Tru organic vodka, juice of 1/2 blood orange (muddle in bottom of glass), demerera sugar syrup to taste, ice. Stir with thermometer. Serve horizontal.
Citrus bitters might be nice.
The elderberry syrup: http://www.gaiaherbs.com/product.php?...
Optional, if I had to do over again (I may): crushed Ricola-lozenge rim
But in support of the OP, I may have to try a vindaloo cocktail of some description next time.
OK, I'm settling on naming the cocktail the Gargoyle.
I like that name better than a few others, such as H1N1-kicker or the Chupacabra since it contains nothing like tequila, Southern Comfort or Tabasco.
Gargoyles are meant to ward away bad things, and like plenty of those on medieval cathedrals comprised of different animals, this one is a chimera with the elder flower and the berry. Fitting in the face of a chimeric flu maybe (which I do not mean to make light of at all).
But I'm alternating this cocktail with caipirinhas to ward off scurvy too.
during the swine flu scare in the 70's a friend and i went to a bar instead of standing in long vaccination line and "inventing" the fline swoo: blueberry liqour Brandy? perhaps and vodka... was ok but i don't think i've done it again. so i guess not that special...i do like a dark and stormy for summer
I'm not being snarky, just honest. It isn't a cocktail. It's just infused vodka, a form of limocello but infused with multiple types of citrus instead of just lemon.
A cocktail is a drink composed of a base spirit and one or more modifiers. In this case all you have is a base spirit, citrus infused vodka. If you added sugar to it, then you would have a liqueur, but not a cocktail. To make it a cocktail it would need another modifier. Juice, bitters, vermouth, soda water, etc.
I'm a bartending virgin so measurements are eyeballed.
In a highball glass:
Fill up halfway with cubed ice
a long splash of light rum
juice of one lime
fill up to the top with pomegranate soda (i use izze's)
i stir but i bet it would be ever more hammer-ish shaken. i don't have the gear for it, though.
it's the kind of bev you can guzzle or sip. delightfully fruity. yum.
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.
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.