Monday, October 26, 2009

MXMO- Vermouth!-- The Blue Boy Cocktail.

Well i didn't catch a whiff of MXMO until the last minute, but being a huge fan of Aromatized wine-- it was easy motivation!

This month is hosted by Cocktailians and the Subject/invocation was:"challenge, should you choose to accept it, is to present a delectable vermouth cocktail for us all to drool over. ". .

Well let's say-- the hardest part was choosing!

i have dozens of original cocktails featuring obscure aromatized wine, and a library bursting with wonderful concoctions that tantalize and titillate. . .

For boldness and craft i first looked to The Boothby Manhatten (or Cocktail-- however you like..)
1.5 Oz Whiskey
3/4 Oz Sweet Vermouth
A Dash each of Orange and Angostura Bitter's
Stir in mixing glass with ice & strain
With a floater of Bubbles (Sparkling Wine. . .) on top (about an oz)
Garnish w/ a Cherry).
Celebrate With 'Cocktail' Boothby..

But i wavered... My friend and compatriot in Rum-- the RumDood himself posted his
post on The Palmetto Cocktail ... Made me think of an old favorite of mine...

The Blue Boy

1 1/2 oz light rum
3/4 oz sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Stir in mixing glass with ice & strain
Serve in a cocktail glass

and rather than tinker, i manipulated the recipe with ingredients...
For the rum i use Olo Silver rum ( a Brazilian rum that has a full spicy mouth-feel and a creamy clean finish).
The vermouth was a brand-spanking new bottle of Carpano Antica Formula (mmMMmMmmmMmMm..)
Angostura was called for by name, but for the Orange i pulled out Regan's!!
-- yes indeedy, this is a delicious drink!

Friends, tho there is no 'need' for a garnish, but this drink can be further lifted with a lemon twist-- i am just mentioning it-- merely a point of view..

Monday, October 19, 2009

Cantaloupe Julius

Sorry i didn't post this earlier...
Square One Botanical Vodka is a glorious base, fun, aromatic and subtle!!
Not only that but the company cares about the world. 'Nuf said.

That is awesome; the owner and the ambassador [H!!] showed up for TDN and made drinks with us---ASTOUNDING!!
They were super nice too, which frankly can't hurt!
So here is a drink from TDN Square One Botanical 2 weeks ago:

Cantaloupe Julius:

2oz Square One Botanical
4 1" Cubes of Organic Cantaloupe Muddled
1 Barspoon Organic Agave Nectar
.5oz Lemon Juice
1 Whole Organic Egg
Dry Shake
Ice Shake
[*Double}Strain into chilled
3d Regan Orange Bitters
Garnish Cantaloupe slice
Fresh Nutmeg

*don't use a tea strainer for this- you will be
there long enough to warm the drink up--i used
a hawthorn and a Julip strainer.. Worked fine.

This drink is YUMMY!!

Thursday, October 8, 2009

Curtis 2003 Roussanne

Really this post is about guilt...i am working on some citrus bitters and i was at the stage where i simmer the infusion matter to release more complicated nuance into the bitters (the peel's and spice after it has soaked in spirit for a few weeks..). Also i have been toying with using wine as a compound flavoring component-- so here is the guilty part: i decided to use this wine i found in my fridge that i have no idea where i got it from for this purpose-- simmering the 'left-overs' in wine, it was a Curtis 2003 Roussanne. So before i put anything in my-- well anything, i taste it to see if it is even worth using or how i should use it or whatever...So i tasted this 2003 Roussanne (that is old for a white wine...) and IT WAS AMAZING!!! Bracing acidity, buttressed by delicate FRESH chamomile tones, damiana flower and lemon verbena.. that all play in a wonderfully balanced crispness finishing clean with delicate fruit and clean exotic flowers--- i am so bad . . . i used it . . . Well i am going to look for another bottle hoping that i can afford it and that the wonderful delicate goodness shows through in my bitters...