Jell-O shots are often thought of as something you don’t drink after your hard partying college days. But now it’s time for your Jell-O shots to match your bill paying adult self and what better way then with everyone’s favorite … Continue reading
Mixology Monday, the online cocktail party, has returned for another installment. This months party is hosted by Wordsmithing Pantagruel and the theme is: (it’s not easy) Bein’ Green. Here is the description:
With the warm days of summer now fading off into the distance in our rear view mirrors, let’s pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it’s not easy) “Bein’ Green.” (Perchance due in no small part to my predilection for Green Chartreuse.) I’m giving you a wide berth on this one, anything using a green ingredient is fair play. There’s not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh…well…it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn’t have to be the liquor. Limes are green. So is green tea. Don’t forget the herb garden: mint, basil, cilantro, you name it – all fair game. There’s also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers…you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it’s green it’s good. Surprise me. Use at least one, but the more the merrier.
The field was literally open to anything. With this in mind I really wanted to make a Japanese Garden from Bar High Five in Tokyo: “a mix of single-malt Nikka 10-year Yoichi whisky (only available in Japan), Midori Melon Liqueur, Suntory Green Tea Liqueur, and a prototype green tea bitters of Hidetsugu’s own creation”.
Instead I turned my trusty bottle of Green Chartreuse for inspiration and came up with the:
1.5 oz Reposado Tequila
.75 lime juice
.5 oz pineapple gomme syrup
.25 Green Chartreuse
Combine all the ingredients except the Mezcal with ice, shake, and strain into a mescal rinsed cocktail glass.
Mescal, Tequila, Pineapple and Green Chartreuse all in one cocktail glass create one big happy family. Rich and silky with a touch of smoke.
The next drink is from the Imbibe website. In reality the original recipe, Put the Lime in the Coconut is actually for shaved ice and not a cocktail. Now its time to add some rum.
1 Cup Coconut Cream (Coco Lopez)
.5 Cup Lime Juice
.5 Cup Rich Simple Syrup (2:1)
Zest of 1 Lime
Combine the coconut cream, lime juice, simple syrup and lime zest, stirring well. Overfill a small cup or dish with shaved ice and drizzle with the coconut-lime syrup. Garnish with lime zest and a lime wedge. For my boozy boozy variation add:
1.75oz Lemongrass Infused White Rum (Oronoco) per serving.
Notes: A refreshing treat that takes you back to the warm days of summer. The lime really cuts through and adds a bright and zesty flavor with the lemongrass adding its soft touches in the background.
Coconut flavored spirits are nothing new. There is a vast array of coconut rums on the market. Then there is Cîroc vodka which has claimed it’s placed on top of the coconut vodka mountain. 1800 tequila sets itself apart from these as a wholly different animal. Instead of being infused with natural or artificial flavors it is infused with coconut water. This creates a more subtle coconut flavor thus allowing the flavors of the blue agave to shine through. This is an excellent mixer and at around $25 retail, it will be a great addition to any home bar for the summertime.
Now for some drinks.
On the back of the bottle, 1800 offers a recipe for the:
1 part 1800 Coconut
1 part pineapple juice
Combine ingredients in a shaker and strain into a rocks glass filled with ice
For my second drink I went with a rift on the Frozen Matador.
1.5oz 1800 Coconut Tequila
2oz Pineapple Juice
.5oz Lime Juice
1tsp Coco Lopez
.5tsp of Mezcal (Del Maguey Vida)
Blend a cup of ice with the Mezcal. Put the crushed ice into a low ball glass; Combine the first 3 ingredients, shake, and strain over the crushed ice.
Coconut and pineapple are always a winning combination and here they play the leading role with the spiciness of the agave bringing up the rear. The smokiness of the Mezcal adds a little extra complexity and adds to the overall experience of the drink.
Have you tried the 1800 Coconut Tequila? If so, what do you think?
Ever since I started blogging I have waited for Mixology Monday to arrive. February is Tiki Month and it is only fitting that this Mixology Monday be Tiki themed. This time it is hosted by the Pegu Blog.
My first drink for MxMo is a riff on Rum Dood’s Improved Rum Fizz which is a variation of Trader Vics Rum Fizz. After reading up on both drinks I decided to take Rum Dood’s advice and offer my own variation on the drink. Growing up, one of my favorite things to do was mix orange soda with International Delight French Vanilla Coffee Creamer which produced an awesome orange cream soda. I used this as inspiration for my Improved Rum Fizz #2
Improved Rum Fizz #2
2oz Banks 5 Island Rum
.5oz Lemon juice
.5oz Lime juice
2tsps Vanilla Syrup
.75oz Heavy Whipping Cream
.5oz egg white
2dashes of orange bitters
1oz Virgil’s Orange Cream Soda
Pour all ingredients except for the soda into a cocktail shaker and dry shake for approximately 20 seconds. Add ice to the cocktail shaker and shake for close to 1 minute. Pour the orange cream soda in the bottom of a glass then strain the contents of the shaker into the glass. Express a orange twist over the top of the drink and discard.
The rum comes through and makes itself known without overpowering the drink. The bitters, curacao, and soda dance along your taste buds providing them with an array of orange notes that awaken the senses. This combines wonderfully with orange aroma from the essential oils that are sitting on the egg white cloud. The dryness of the curacao and bitters help to cut down on the sweetness. The drink has a silky smooth texture with all the flavors playing in harmony.
My second drink was originally created for a friend of mine who really loves coffee. So I gave her the honor of naming of it and out came the Starbuck (named after the character from Battlestar Galactica, not the famed coffee spot).
2oz Gold Jamaican Rum
.5oz White Rum (10 Cane)
.5oz Coco Lopez (coconut cream)
.5oz Fresh Brewed Coffee (Yemen Mocha)
.25 Allspice Dram
1oz Banana Liqueur
1oz Lemon juice
2dashes of Angostura Bitters
Shake all ingredients with ice then strain into a glass filled with crushed ice. Garnish with a lime shell filled with coconut. Torch the coconut with a light flame to toast.
The frutiness of the coconut cream and banana liquer combine well with flavor provile of the Blackwell Rum that I used. The coffee keeps it from being too sweet and adds a hint of chocolate in the background. The Angostura and the Allspice dram add a hint of spiceness throughout.