New cocktail Pixie Potion No. 1 and how it came about.
- YAYME Mar 18, 2012 07:13 AM
A week ago I was chillin with my friend Scarlet and I told her I bought a bottle of Pinnacle Cotton candy vodka on impulse I said it was pretty good despite being cotton candy flavored and mixed well with fruit juice. She told me it sounded like an Angel's Fart. Then we said that would make an excellent cocktail so we both set about making our own versions). Mine had The Cotton candy vodka, Amaretto, Lemoncello and club or cream soda. Hers was much more.... interesting can't quite remember but it also had the vodka in it.
Today I lacked lemoncello and the cream soda but I was bored, bored, bored.
So I made something like it. I kept tweaking it and got this.
Pixie Potion No. 1
1 dash rose water
1 dash cinnamon
1/4 of jigger of Contrieau
1/4 spiced rum
1/4 Pinnacle Cotton candy vodka
1/4 Old Tom Gin
dash of fresh lime juice
1 egg white.
Everything with ice shake vigorous for a minute.
Serve in glass, admire your handy work and sip.
I'm thinking of taking out the rum, I wanted a sugar cane like element but the cotton candy is fine for that. And it needed an edge so I added the Gin.
Oh the Rose water should be a pastis I think. A few drops.
Any help paring it down, so it doesn't knock people out in one sip?
I'm no expert, and I have never tried cotton candy vodka, but that sounds really sweet. I think it probably needs quite a bit more than just a dash of lime. Also, it sounds to me like there are too many flavors competing. You have rose, cinnamon, orange, amaretto plus cotton candy and the rum and gin spices/ botanicals. I can't really imagine cotton candy going well with any of those.
I'll take a stab.
Cocktail construction is a creative process, and there are many paths. Like art, some creations are better than others, and some may appeal to a certain audience. But like art, a cocktail benefits from a thoughtful process.
So looking at the ingredients, what central ideas seem to go together, using only high-quality ingredients? I like the idea of cinnamon, and it is not widely used. The almond-extract flavor of the amaretto is very compatible with the sweet spice of cinnamon. But it needs some sharpness to contrast it, and that should not be gin (juniper and cinnamon -- would you eat that?). So I would suggest something like
Pixie Potion No. 2
1.5 oz white rum (not aged or spiced -- too round. An agricole would add awesome funk, but any clean, dry piercing rum would be fine).
.75oz Becherovka (a cinnamon-flavored complex herbal digestif from the Czech Republic)
.25oz Amaretto (a good brand -- Luxardo is excellent)
.5oz (or more) lemon (enough acid to balance the sweet liqueurs, but not as vibrant as lime so as to not detract from the sweet cinnamon spice / almond combo)
I would normally shake a drink containing juice, and I would shake this one to develop a slight head and light texture.
This may or may not be a good cocktail. I don't know; I didn't actually make it. But it reflects a thought process about flavors, acidity, alcohol, sugar, bitterness, texture, depth of flavor and simplicity of flavor combinations.
Feel free to poke at this recipe. It is just one of an infinite number of paths leading out of your original.
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