Shots! Shots! Shots! These are often the words that get the party started…and lead to countless bad decisions and lost memories. The trouble is that not all shots are created equal. Some go down as easy as pie while others burn and burn. The Prairie Fire shot is one of those dangerous shots, commonly constructed with cheap tequila enlivened by Tabasco sauce. But despite its fiery reputation, the Prairie Fire can be corralled into a balanced—and delicious—craft cocktail. Here’s how. Click Here.
When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the … Continue reading
After missing the last few Mixology Monday’s I am hoping to sneak this entry in under the wire. This months theme presented the perfect opportunity to enter. Here is the theme as written by Scott Diaz of Shake, Strain, Sip.
“The evolution of the cocktail has been a wondrous, and sometimes, frightful journey. From its humble beginning, to the “Dark Ages” of most of the later 20th century, to the now herald “Platinum Age” of the cocktail, master mixologists and enthusiasts alike have elevated its grandeur using the best skills, freshest ingredients and craft spirits & liqueurs available. But with all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious. The focus on bitter Italian amari, revived and lost ingredients such as Batavia Arrack or Creme de Violette, the snickering at a guest ordering a Cosmopolitan or a Midori Sour; has propelled us into the dark realm of snobbery. Many scratch bars and Speakeasies have gone as far as to remove all vodka and most flavored liqueurs from their shelves. Some even go as far as to post “rules” that may alienate most potential imbibers. Remember, the bar was created with pleasing one particular group in mind: the guest. As such, this month’s MxMo LXXI theme, From Crass to Craft, will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less. There are a plethora of spirits, liqueurs and non-alcoholic libations that are just waiting for someone to showcase that they too are worthy of being featured on our home and bar shelves. So grab that bottle of flavored vodka, Jagermeister, cranberry juice, soda, neon colored liqueur, sour mix or anything else deemed unworthy of a craft cocktail, and get mixin’!
My biweekly column on Serious Eats called Cocktail Overhaul goal is to take on dark age cocktails and re-imagine them. So for a change of pace I decided to go the ingredient route and dust off my old bottle of Midori to create a simple old fashioned.
Whats Old is New
2 oz Cognac VS
1/4 oz Midori
1tsp 2:1 Green Tea Simple Syrup
1 Dash of Aphrodite Bitters
El Buho is made in the heart of Oaxaca from espadin agave plants. After harvesting they are roasted for a full week with local mesquite. Once roasted the pina pieces are crushed on a stone mill to extract the sugar … Continue reading
The Grasshopper cocktail is a sweet green-colored after dinner drink. The original concoction called for green crème de menthe, crème de cacao, and cream or half and half. This green monster practically screams out for a remake. Read the rest here.
The Cosmo is arguably one of the most influential cocktails of the past twenty-five years. Its popularity skyrocketed in the 90′s and was on the menu of every bar from NY to Timbuktu. It already saw one upgrade later in its life and now its time for a new one. Read the rest on Seriouseats.com.
Pig Nose was launched in 1974. It was created by Richard Peterson of Scotland. It is a blended whisky made by blending Invergordon grain whiskies with Speyside, Islay, and Lowland malts. It is aged for a minimum of 5 years … Continue reading
Sweet tea is a Southern institution. In the South it is more plentiful then water, however this was not always the case. In the late 1800′s and early 1900′s sweet tea was a luxury. Sweet tea was a way to demonstrate ones status and decadence. There were several reasons for this. During this time period, tea, ice, and sugar were expensive. Out of all these the biggest luxury item was ice which had to cut and shipped from frozen lakes often over great distances and then stored into the warm months.
The oldest known recipe for sweet ice tea was published in 1879 in a cookbook called the Housekeeping in Old Virginia by Marion Cabell Tyree. This original recipe bears a strong resemblance to the modern version including the long steeping time and massive amounts of sugar. The only glaring difference is the use of green tea. Prior to WWII green tea was plentiful in the US and most sweet tea during this time period was made from green tea. However because of WWII green tea was no longer imported from Japan and instead the US turned to India which was under British-control and produced black tea. After the War, America never looked back and now black tea, specifically Lipton is the hallmark of sweet tea.
While people from the North may balk at the sweetness of the tea it is a refreshing summertime staple. But sometimes you need a little extra kick in your tea. The following drink was created by Simon Gibson of the Brooklyn Star. I discovered this recipe in an article written on Complex.com
Sweet Tea Sour
2 oz. Four Roses Bourbon
1 oz. sweet tea syrup
1 oz. lemon juice
1/2 oz. egg white
Tea Syrup: Steep two large Lipton iced tea bags in three pints of boiling water for 30 minutes. Remove tea and add 1 quart of sugar while the water is still hot. Stir to dissolve and allow to cool.
For a Southern secret, try adding a touch of baking soda while the tea is boiling to help smooth some of the bitterness. The egg white adds a real nice texture to the drink. There is a a nice balance between the sweet and sour components but in homage to sweet tea on my second go round I dropped the lemon juice by a 1/4 to up the sweetness of the overall drink. I did not have have any Four Roses so I used Old Weller Antique.
The Surfer on Acid is most often consumed in a shot and conjures up hilarious images of a surfer trying to stand up on his surfer board while tripping on drugs. The original concoction is an equal-parts mix of coconut … Continue reading
Today we chat with Justin Pike of the Tasting Kitchen. The Tasting Kitchen opened in 2009. What first drew you to become a bartender and ultimately create your own cocktails? I went to art school, graduated, then studied abroad in … Continue reading