Vanilla Sugar

Guest Boozaholic again:

i make a huge batch and then i use it for everything -baking, coffee (and i usually drink my coffee black, but will occasionally treat myself to some with vanilla sugar), french toast, -it's yumalicious. ~2 cups of sugar:1vanilla bean, cut and scraped. mix it all together and then put it in a container with a good lid. set aside, and shake every few days. after 2 weeks, run it through a sifter to get the larger pod particles out and break up the clumps.

Risa-Hito

Guest boozaholic Risa-san brings us her speciality:

the risa-hito is a wonderfully refreshing beverage for any season, best served over crushed ice and enjoyed with friends. -hey, i got a knack for introductions, no?

step 1: place 5-6 mint leaves in glass and cover with 2-3 tbs. of risa's vanilla sugar.

step 2: using a mortal (or pestle, i don't remember which one is the tool), gently crush the mint leaves to extract the oils. a simple syrup may be used, but the sugar has an abrasive effect on the leaves which brings out the fragrance more.

step 3: add crushed ice

step 4: squeeze the juice of 1/4 - 1/2 lime into cup

step 5: add an ounce (or two) of Patron tequila

step 6: fill the glass with seltzer water

step 7: enjoy!!

*note* -i don't actually measure anything when i make them, and i like 'em on the sweeter side.

Sloe Gin cocktail

This recipe is taken from the Chicago Tribune & I'm posting here so that I can remember it:

http://www.chicagotribune.com/features/family/chi-1213-drink-sloe-gindec13,0,112949.story

The Sun Also Rises

Makes: 1 cocktail

Charles Joly, chief mixologist at The Drawing Room, uses Plymouth Sloe Gin and Sirene Absinthe Verte by North Shore Distillery in this drink.

¾

ounces sloe gin

¼

ounce absinthe

¾

ounce fresh lemon juice

¼

ounce simple syrup

3

to 4 ounces Champagne

3

drops Peychaud's bitters

Pour sloe gin, absinthe, lemon juice and simple syrup into an ice-filled cocktail shaker; shake until chilled. Strain into a flute glass. Slowly pour Champagne into flute to fill. Top with bitters. Grab your favorite Hemingway novel and enjoy.

Rumbly Gingery revisited

This time I used a touch of Sirene Absinthe in place of the Herbsaint. It's better. Could probably use some citrus.

Rumbly Gingery

Got bored so I'm experimenting.

1 oz cheap gold rum

.5 oz Domaine de Canton

a couple splashes of Herbsaint

ice

shake & pour. Could use less Herbsaint, but not bad.

Galactic #s 8 & 9

For 8 I switched back to simple syrup and used El Dorado 12 year demerara rum. Good. I will have to do a taste test with this v. same recipe with falernum.

9 is the same as above, except replace .5 oz of the rum with .5 oz of 1800 Reposado tequila. Good flavor but not a galactic as the rum is fairly displaced. I think I'll work on this separately but switch to a cheaper rum and try falernum.

Galactic #7

Same as #6, but replace simple syrup with .5 oz Velvet Falernum. This is very close, but I might need to add some more raspberry.

Galactic #6

Now we're getting somewhere:

Muddle a few mint sprigs with 4 raspberries and 1 tsp simple syrup

Add 1.5 oz Appleton

Shake, pour into chilled cocktail glass

Add 2 or 3 dashes Underberg bitters

Garnish with a raspberry & mint sprig.

It's not quite what I want yet, but kinda tasty and not muddy looking like previous attempts.

Galactic #5

1.5 oz Appleton

1.5 oz Bacardi Superior (or whatever it's called)

.5 oz Chambord

.5 oz Midori

juice of half lemon

Garnish with lemon wheel & raspberries

I thought upping the rum might help. It didn't. This line of inquiry is over.

Galactic #4

Tonight's attempt:

.75 oz Appleton

.75 oz Bacardi Gold

.5 oz Chambord

.5 oz Midori

juice of half lemon

garnish with lemon wheel & float a raspberry

Getting closer, but not there yet. I have a few more tweaks to try; if they don't work I'll have to try another tack.

Later Edit - After finishing the drink, but being too lazy to take the empty glass to the sink, I soon noticed that it smells like wood polish.

Galactic #3

I tried again last night. I was out of lemons & limes, and I dropped the Arrack.

1.5 oz Appleton rum

.5 oz Chambord

.5 oz Midori

this time it was too sweet, and some of what I thought had been Arrack flavor remained. Perhaps I'll use .75 oz Appleton, and .75 oz of another rum next time.

Galactic #2

Attempt #2 at a galactic cocktail. Same as previous, but added .5 oz of Midori. The Arrack is still too much, but the Midori is a nice addition. Need to work it out so that the Chambord profile is stronger than that of the Midori.

Center of the galaxy

I'm working on a drink that's like the center of the galaxy. If you haven't heard, that's rum & raspberries. 

First attempt:

1.5 oz Appleton rum

.5 oz Batavia Arrack

.5 oz Chambord

juice of half lime

Shake with ice and pour into a glass full of large ice cubes. Garnish with lime wheel.

It's not there yet. The arrack is messing with this one; it either needs to go or be less prominent.