The once and future Gin.

If you’ve never tried Ransom Old Tom gin, then perhaps it’s time for you and me to see other people.  I’m not saying we can’t be friends, but I just don’t feel like this is working out.  Listen, it’s not you, it’s me.  I’m just… at a difficult place in my life.  I need to spend some time alone, getting to know me.  Anyways, the point is, Ransom gin.  Yes, it’s delicious.  Yes, it’s good for you.  Yes, it does temporarily grant you the powers of flight.  Well, okay, but two out of three ain’t bad.

Negroni Variation
2 oz. Ranson Old Tom Gin
.75 oz. Punt e Mes (sweet vermouth)
.75 oz. Campari
.75 oz. Averna Amaro

If you’ve never gotten down with the Negroni, you’ll want to give it a run.  It’s a petty straight forward cocktail and normally consists of Gin, Campari and sweet vermouth, at a ratio around 3:1:1.  I’ve added some Averna because I’m kinda a big deal.  What I mean is, I have a lot of leather-bound books, and my office smells of rich, rich mahogany.  Wait, can I start over?  I want to be on you.  I want to be on you.

Weird things…

No sexy pics here, I just want to post about the various crap I’m working on.

Root Beer Bitters

375 ml 151* rum

1 tsp. Root Beer Extract

1/4 tsp. Vanilla Extract

1 tsp. Gentian

I started this one today, so I’m going to give it about ten days.  It’s a pretty heavy amount of gentian, so I’ll be checking it frequently.

Update (11/15/09): Added 2 oz. Spice Tincture to this… not quite bitter enough, but definitely getting there.  Adding 1/4 cup caramelized sugar and 100 ml water should get the flavor about perfect.

Toasted Walnut Bitters

375 ml Toasted Walnut 107* Weller Bourbon (Fat Washed)

1 tsp. Calmus

I did the fat wash on this one last week, added the calmus today.  My problem in the past is getting pronounced enough walnut flavor.  My previous attempts pretty much disappeared when used in anything other than an old fashioned.  If it gets to the right bitterness but still doesn’t have the flavor, I’ll do another fat wash I guess.  I could just add some walnuts while I’m waiting, but they really absorb a lot of the booze.  Dunno.

Lemon Grass & Black Peppercorn Bitters

375 ml 151* Rum

6 oz. Lemon Grass

20 Black Peppercorns

2 oz. Citric Tincture

1/2 tsp. Gentian

This one has been macerating for a few weeks.  I added the gentian and citric tincture on the 1st of November.  Another week should give me the bitterness I need.  At that point I’ll cook the solids, add caramelized sugar and a bit of water, add back to the rum and allow the mix to sit for a few days before I separate it out.

Update (11/15/09): Separated the liquid from the solids today.  Simmered the solids for about 10 mins over medium high heat until slightly toasted and very fragrant.  Added 100ml water to deglaze.  Caramelized 1/4 cup sugar, added to solids, stirred until caramel dissolved.  Added back to liquid, and into the fridge for a few days.  It’s pretty friggin good, let me tell you.

Smoke Bitters

375 ml. 151* Rum

1 tsp. Lapsang Suchong black tea

1 tsp. Calmus

Made today.  My concern is the tea will macerate much quicker than the wormwood, but that may be a good thing.  This may be used as a smoke tincture – an additive for other bitters.  Not sure, just something I’ve been thinking about.

Update (11/15/09): This has taken on a really earthy note.  Not very good.  Not sure if it’s the calmus or the tea.

Strawberry-Rhubarb Potable Bitter

Lots of stuff in this one.  Should be done in a few days.  I’ve got most of a post written about it already.

Ginger Liqueur

Definite success.  Once I get my new camera I’ll do a post about this.  It was a pain the diznick, but worth it.  Just wish I made more.

Again, this post is mainly for me to keep a record of what I’m doing and how I did it, so I don’t lose shit.  Also, whilst at Merchant’s in Dearborn I scored a bottle of 2009 release Thomas Handy Sazerac.  It’s 129 proof.  Word the fuck up.

Strega Liqueur: The Brooklyn Variation

Okay, this is a weird one.  I’m stocking up on the sauce earlier;  grabbed on some gin, a nice peaty scotch, maybe a bottle of tawny port, throw in some rye for Gary and the boys, a classic recipe french vermouth for good measure, and I was hoping to find a nice Amaro.  Maybe an Averna or even an Amaro Nonino… I dunno – the day was young and I was drunk with anticipation – and the seven beers I had at lunch – but, the important thing here is that when I told the woman behind the counter I was looking for an Amaro, and she replied with a confused and somewhat “stabby” look, I explained it was a fortified Italian liqueur – a digestif – typically produced by macerating herbs, roots, bark, flowers, citrus and syrups in liquors and allowing the mixture to age in fine oak casks.  At which point she shrugged, pointed to a dusty bottle located just between the lemon Puckers and Midori, took up her cigarette and promptly resumed her post near the television, at for where she best could look on her stories.  I hesitated, examined the aged bottle, and decided to take a plunge into the great and wild unknown… for it is said that “God hates a coward.”   Indeed, I am most certainly doing The Lord’s work.

Strega Brooklyn Varitation

3 oz. Rye

.75 oz. Dry Vermouth

.5 oz. Strega

Dash Luxardo Maraschino

Peychaud’s Bitters

Combine all ingredients in a bar glass, add ice, and stir.  Serve down in a rocks glass, with a spray of lemon oil.

I like this one better with a lower proof rye… an Overholt would do nicely, but I’m using the Sazerac brand.  This cocktail is really similar to a Brooklyn, hence the name, with the obvious swap of the Strega instead of the Amer Picon which in my mind is like swapping out the orange flavor for the lemon.  Also, be careful not to overdo the Maraschino – it’ll ruin that shit with the quickness.  I also like throwing in the Peychaud’s as the herbaceousness of the bitters enhances the Strega, which is strangely sweet and has notes of juniper, mint and saffron.  Saffron?  Fucks yeah, bro dog.  Fucks yeah.

More on this topic tomorrow.  ish.

The Dark ‘n Stormy

So, it’s fair to say that I have been smashing on what most would consider a pretty boss amount of rum – as is common for me in the summertime.  Unfortunately, I haven’t been able to score any high quality Bermudan (Bermudian?, Bermudish?) rum.  And then, there I was, exhausted from multiple unsuccessful attempts at hovercrafting (hovercraftering?, hovercraftinating?) - which, it turns out is actually a thing – thinking to myself, summer may be nearly over, but I still need to get drunk immediately.  And then I happened to buy a bottle of Gosling’s Black Seal rum, which is also pretty cool.  And is required for the Dark ’n Stormy.  So, you see, we’ve come full circle, you and I.   

Dark ‘n Stormy

5 oz. Ginger Beer

3 oz. Dark Rum (Black Seal or Black Strap)

Lime Wedge

Combine in a tall glass with plenty of ice.  Drink.

Being that the Dark ‘n Stormy is the official national drink of Bermuda, one probably shouldn’t use a Jamaican ginger beer, as I have done.  But, I would point out to you that in fact, I have only used a Jamaican style ginger beer, because Goya is a Mexican company.  So who’s a dick now?  Not me buddy, not fucking me.  Anyways, if you have the wherewithal to make your own ginger beer, I challenge you to do so.  Dick.

What’s the Como?

Great question.  Very great question.  The Como is a mojito-ish cocktail I came up with just a few minutes ago.  Because let’s face it, when you live in Capital Park, you’re gonna have to deal with some weird shit.  Sometimes, upon stumbling home from the bar, you may find a stray dog and take it home, as I did last night.  Other times, you might get drunk and give half your jalapeno, ham and pineapple pizza to a homeless dude that smells like popcorn and shoes, as I did two nights ago.  The point is, as difficult as it can be sometimes, it’s important to be consistenly drunk /drinking, as this type of shit just doesnt happen to sobers.  With that in mind, I’ve created the Como: a perfect drink for those lazy Tuesday mornings.   

The Como(jito)

3 oz. Light Rum

1/2 lime, quartered

2 sprigs of mint

1 tsp. sugar

Dash Ginger beer

Combine the lime pieces, sugar and what some would call a reckless amount of mint leaves in the bottom of a high ball glass.  Muddle thoroughly.  Add rum, fill with crushed ice, and top off with a sharp ginger beer.

The rum I’m using is called Paso Fino, a decidedly kick ass light rum from Puerto Rico.  It was on the bottom shelf at the liquor store and was all covered in dust, but I was like, “fuck’s it,” so here we find ourselves.  This shit is really sweet, so I cut down on the sugar, and it’s only 60*, so I went with 4 oz.  But that’s neither here nor there.  Any good light rum (light in color, not flavor) will do the triznick.  And, you’ll notice I topped this saucy little bitch off with some giner beer – I know, I know, it was a gamble, but it paid off.  As they say, god hates a coward.  Plus, without the ginger beer it would just be a Mojito.

Urban Pioneering

So I’ve been drinking quite a bit of Bulleit Bourbon of late, for several reasons. The first being it’s nearly impossible to find a bottle of Rye in the City of Detroit. The second reason is because Bulleit calls itself “Pioneer Bourbon,” and living in Detroit makes me feel like a pioneer of sorts. And thirdly, it turns out I really, really, really like getting drunk. Who knew? So, using my inadequately stocked make-shift hotel bar, I’ve developed this cocktail that’s relatively easy to make and extremely easy to drink.

The Urban Pioneer
3 oz. Bulleit Bourbon
1 tbsp. Lemon Juice
1 tsp. Simple Syrup
A few dashes Peychaud’s Bitters
A few Mint Leaves

Combine lemon juice, simple syrup and the mint leaves in an old fashioned glass. DON’T MUDDLE! Instead, stir the ingredients together, allowing the mint to be bruised, but not devastated. Add the bourbon and a some cracked ice, and dash with the Peychauds. The beauty of this drink is that it’s made right in the class. Little to no mixology paraphernalia is required. Only a glass, some basic ingredients, and a will for greatness.

Famous New Orleans Drinks (and how to mix ‘em)

So, I stopped by John King Books this afternoon, and was pleased so score a copy of Famous New Orleans Drinks (and how to mix ‘em), by Stanley Clisby Arthur. The book I picked up was a 10th edition, published in 1952, but the original version was published in 1937. It’s got plenty of great recipes, including the Vieux Carre and the Cocktail A La Louisianne. So, I’ve created a tag for the book, and from time to time I’ll be working up some of these recipes and blogging them. Stay tuned.

Note, I lifted this image, as I am “in between” cameras at the moment. I’ll correct it once I’m back up and running.

Thomas Handy Sazerac Rye

My life is made up of a few simple rules. For example, don’t eat sushi in Detroit. Always opt for a layover in Tulsa. Never see a movie on Wednesday, unless it’s the first Wednesday of the month. Okay, they’re not actually simple. And there are more than just a few. In reality, they amount to a voluminous tome of bizarre superstitions and fear-based myths. But arguably the most important rule is #246: when fortunate enough to find a bottle of Thomas Handy Sazerac, buy it.

Thomas Handy Sazerac rye whiskey is, in my expert fucking opinion, the best rye ever made. There’s a whole story about who Thomas Handy is, and why he has a rye named after him, but I’m not going to bore you with that crap. After all, that’s not why you’re here, and that’s not why I am here. I will say that Thomas Handy Sazerac Rye is part of the “Antique Collection,” made by the venerable Buffalo Trace distillery (maker of the more commercially available Sazerac Rye – 6 and 18 years). The Thomas Handy is the same distillation as the 18 year Sazerac rye, but it’s bottled at barrel strength – the way they did it before prohibition, thus the name “antique” – and only a few thousand bottles are released per year. That means it hasn’t been diluted with life killing water, and it usually ends up between 125* – 130*. The two bottles I happened to stumble across were bottled in 2008, the third release, and ended up at 127.5*.

April’s MxMo Theme: Amaro

This month’s Mixology Monday is being hosted by Gumbo Pages, and the theme is Amaro.  If you’re not familiar with Amaro you should probably axe somebody.  Or however that expression goes.  Whatever, it’s been a long day.  Don’t be a dick.

Amaro is the Italian word for bitter.  Traditionally, an Amaro is a bitter Italian liqueur.  Fernet Branca, Averna, etc.  So the idea is, create a cocktail that features an Amaro.

http://looka.me/mixologymonday/xxxix-amaro/announcement/

I am leaning towards using Fernet Branca, as it has been described

Lark Creek Tequila

This is a recipe for an infused tequila featured in the Joy of Mixology, a great book by Gary Regan. It’s from the Lark Creek Inn located in Larkspur CA.  It’s easy to make, and tastes fantastic.

Lark Creek Tequila
750 ml Tequila
1 Pineapple
2 sprigs Taragon
2 Serrano Peppers

Clean and dice pineapple.  Remove seeds and veins from peppers.  Combine all ingridients in a large jar, and allow mixture to infuse for two days, shaking a few times a day.  Serve four ounces in an old fashioned glass with a few cubes of ice, a sprig of tarragon and a chunk of pineapple.

I used Don Julio Blanco, but I think any decent quality blanco or resposado would be fine.  The pineapple really mellows the flavor of the tequila, and the pepper gives it a bit of bite.  It’s reccomended that you taste the infusion frequently after the first day, as the heat from the pepper begins to kick in.  If it starts to overwhelm the rest of the flavors, go ahead and pull them out.  After about two days the alchohol will have absorbed most of the oils from the ingridients, so if you’re looking for more flavor in any direction fresh ingridients should be added.