Slow Drinks

Laird Abernathy's Punch

2011-12-30T21:40:00.004-06:00

I've made this differently each time so I'm putting this one down to remember the ingredients:

1 bottle Hardy V.S. Red Corner Cognac

4 oz Courvoisier V.S. Cognac

16 oz Gosling's Black Seal Rum

4 oz Kirsch Grande Reserve Cherry Brandy

Demerara syrup (1 cup demerara sugar, 32 oz water)

8 oz fresh lemon juice

Ginger Pomegranate Rum

2011-11-04T20:07:00.002-05:00

750 ml Mount Gay Eclipse Silver

Infuse a large handful sliced ginger for ~4 days

Infuse all the seeds of a pomegranate for ~1 week

British West Indies

2011-07-21T17:35:00.001-05:00

1.5 oz rhubarb infused white rum

.25 oz lime

barspoon demerara syrup

orange bitters

Hansen's The Grove

2010-09-01T20:15:00.002-05:00

I'm glad that I had three cans of The Grove. Each one was a different experience for me.

I found the first can to be too syrupy for my taste, almost a chemical flavor. The second can I used for mixed drinks (go figure), and found this recipe to my liking:

1.5 oz silver tequila (I used 1800)

.25 oz St. Elizabeth Allspice Liqueur

in an old fashioned glass over ice

stir and add about 1.5 oz The Grove.

This recipe is pretty heavy and probably not something you'd want many of, but I think it's good for either an after dinner drink or sitting around the fire pretending that you're the kind of person who would actually go riding in a one horse open sleigh. If you were really that kind of person you'd be drinking something hot.

The third can I split with my boys. Malcolm (6) drew a picture to illustrate that it was first good, then ok, then, when it hit his gums, it hurt a little (he doesn't like fizzy drinks). Gabriel (9) likes the flavor a lot, but feels the aftertaste is not as good. I liked this can better than the first; not sure why. My impression is much like Gabriel's; it starts out good and the after-taste is not bad, but not up to the initial flavor. I still felt it was a little syrupy, but not the same as my first impression.

MxMo Brown, Bitter & Stirred

2010-09-01T19:52:00.002-05:00

I didn't get a chance to do this on time, but I have a tasty brown & bitter but not stirred drink recipe. Just not for MxMo:

Shake:

1 oz Maker's 46

1/4 oz Cointreau

1/4 oz Maraschino

Rinse cocktail glass with:

Herbsaint

Pour liquor into rinsed glass & add a few dashes:

Angostura

Hansen's Cola

2010-08-25T20:33:00.003-05:00

Hansen's Natural Sodas sent me some of their new The Grove soda to taste test. In the box they also included a can of their Original Cola and one of their Cherry Vanilla Creme. I'm tired this evening and just want to relax with a drink of the boozy kind so I thought I'd try a rum & coke. I'd prefer a Cuba Libre, but don't want to go get limes.

I first tasted the cola solo. It's very good, with a medium bite and sweet taste, but not overpowering like most colas. The overall flavor is light when compared to the better known competition; that's a good thing, at least in my mind.

Now to mix - I used 1.5 oz of 10 Cane Rum, over ice, and about the same amount of cola. I don't have any other rums in the house right now. 10 Can has a strong flavor and overpowers the cola. At this point I can't recommend mixing Hansen's Original Cola with rum, but it might work better if you try a lighter flavored rum. This tastes pretty much like rum with a little something tossed in to cut the alcohol.

Pádraig Colón II

2010-03-15T21:30:00.002-05:00

Building off the first test:

1/4 oz Reposado

1/4 oz Allspice

1 oz Irish Whiskey

1/4 oz habanero/ginger syrup*

- stir together well and pour into rocks glass

6 or 7 drops Cointreau

several dashes Peychaud's

*3/4 cup simple syrup made with equal parts water and raw sugar. Heat through, add ~2 tablespoons chopped ginger and two habaneros (deseeded). Steep for 10 mins and strain.

Block-Ade

2010-03-08T18:14:00.003-06:00

Reading the book Daring Young Men: The Heroism And Triumph Of the Berlin Airlift June 1948 - May 1949, I came across this recipe. Some of the women living in the American occupied zone put together a charity cookbook to raise money for German orphans. One of the recipes was for Block-Ade (serves 75):

2 cans fruit cocktail
1 cup sugar
2 bottles cognac
6 bottles red wine
6 bottles white wine
6 bottles champagne

Pádraig Colón

2010-03-06T19:26:00.002-06:00

Just made my first half attempt at the drink I expect to call the Pádraig Colón, and was surprised to have a nice result right off the bat. This isn't the final recipe, but it's probably the base of the end product:

1/4 oz tequila reposado

1/4 oz St Elizabeth Allspice Dram (Pimento liqueur)

3/4 oz Bushmills

Interesting found recipe

2010-02-26T09:02:00.001-06:00

http://www.burlingtonfreepress.com/article/20100226/LIVING06/2260324/-1/living06/The-Spirit-of-Benji-Mixologists-find-inspiration-in-classics

I like the sound of the recipe at the end, but I think I'll get a non-crap vodka and infuse it myself.

Veev pt. III

2010-02-07T20:32:00.001-06:00

1.5 oz Veev

.75 oz Domaine de Canton

juice of half lime

Fee Brother's Orange Bitters

Good, no cigar.

Add club soda (not much)

Cigar.

On a side note, did ya realize that the Domaine cap is two parts? It has a normal cap with that triangly thing glued on top.

Veev pt. II

2010-02-07T20:19:00.001-06:00

1.5 oz Veev

1 oz North Shore vodka

juice of half lime

club soda

Fee Brothers Orange Bitters

Better, but not particularly exciting.

Veev pt. I

2010-02-07T19:39:00.001-06:00

3/4 oz Veev Acai

3/4 oz Smirnoff Citrus

Club Soda

Juice of half lime

dashes Angostura bitters

The bitters are entirely wrong in this one.

Thatcher's Organic Cucumber Liqueur

2010-01-18T19:55:00.002-06:00

I've been sitting on a bottle of Thatcher's Cucumber for a while, not sure what to do with it. I should have started with a flavor I'd be more comfortable with, but I guess I wanted to branch out a little.

Tonight I decided it was time to finally crack the bottle. The liqueur, by itself, tastes like a sweet cucumber; that's no surprise, but I wasn't sure if it would live up to it's billing. You could quaff this straight, if you wanted.

Straight cucumber juice isn't my style, though, so I tried it in a vodka tonic. Using 1 oz of North Shore vodka and 3/4 oz Thatcher's, along with fresh lime juice, this is an excellent drink. When the warm weather returns and I want something refreshing on the deck, I'll likely have a Thatcher's Cucumber Vodka Tonic.

Vanilla Sugar

2009-12-13T20:56:00.000-06:00

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

2009-12-13T19:53:00.001-06:00

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

2009-12-13T14:35:00.002-06:00

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

2009-07-07T20:35:00.001-05:00

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

Rumbly Gingery

2009-07-03T18:30:00.002-05:00

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

2009-04-29T19:37:00.002-05:00

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

2009-04-28T20:54:00.001-05:00

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

2009-04-28T20:31:00.003-05:00

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

2009-04-27T18:02:00.003-05:00

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

2009-04-26T18:08:00.003-05:00

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

2009-04-25T06:56:00.003-05:00

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

2009-04-23T21:09:00.003-05:00

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

2009-04-23T19:42:00.003-05:00

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.

Food & Spirits Pairing

2008-06-04T08:50:00.002-05:00

Here's an article from today's Daily Herald.

The author discusses and event he attended, pairing tequila cocktails with food. It's an interesting look at the possibilities and problems of spirits/food pairing, and how it's different than pairing with wine. Included are a couple of interesting recipes.

Luna Rosa Malbec

2008-05-13T19:05:00.003-05:00

I'm a big fan of malbec wine and ran across a $7 bottle the other. It's called Luna Rosa and I'd never seen it before so I gave it a chance. It's disappointing; not much character and none of what made me love malbec in the first place. Oh, well, I'll have to plunk that extra $3 or $4 for a better bottle next time.

Things Not To Do With Rye

2008-05-12T14:57:00.003-05:00

Call me a fool, but I thought these might work.

1 oz Old Overholt
3/4 oz Cherry Heering

1 oz Old Overholt
3/4 oz Cointreau

Both of these turned out foul.

Brandy mixup

2008-04-29T21:44:00.000-05:00

Something I came up with to use cognac:

2 oz cognac VSOP

1/2 oz cherry brandy

1/2 oz falernum

Shake with ice and strain into chilled glass. Alternately, just mix in the glass with ice.

This is where I plan to post recipes, etc

2008-04-29T21:38:00.000-05:00

This is my personal companion to the Slow Drinks networking site. I plan to use this for my own personal recipes, observations, whatnot.

Feel free to sign up on the network and start your own local Slow Drinks group.