Cocktail Recipes

July 9, 2012

An Ode to Summer, Spain, and Friends

Summer.

Summer in Seattle has finally kicked in.  True to form, this happened right after the 4th of July.  If you believe the meteorologists, at least half of the next 30 days will reach 80 degrees.  This is blowing my mind just a little and my PNW acclimated body is already dreading the ‘heat.’ But I digress…..To me, Summer also means minty cocktails in the sun on the deck.  CR and I were fortunate to recently move to a house with a very healthy mint crop.  This cocktail hobbyist has no complaints about that.  I’ve been enjoying making a myriad of cocktails with mint, Tiki being one of the predominant genres.

Spain. 

Spain just won some big football tournament (notice my Euro-use of the word ‘football’ instead of soccer).  Nicely done Spain.  But also in Spanish news this week, a couple of my friends are currently touring through Spain.  The lucky dynamic duo is probably dancing to Flamenco music, Running with the Bulls, eating paella and Manchego cheese, drinking Sangria, and maybe, just maybe, drinking Licor 43.  This is a liqueur that I have looked at on the store shelf for a long time and contemplated adding to the inventory, but didn’t pull the trigger until recently.  Great timing with my ode to Spain.  Licor 43 has a vanilla, citrus flavor profile made from 43 ingredients.

Summer.

I love Tiki drinks and I’ve been having a lot of fun with my new Beachbum Berry Remixed book by Jeff Berry.  I’m tying Spain and Summer together by mixing the Beachbum’s Own tiki drink.  This is finally a reason for me to crack open my Licor 43 bottle.

The Beachbum Players

Beachbum’s Own

As described in Beachbum Berry Remixed:
0.75 oz lemon juice
0.75 oz pineapple juice
0.75 oz passion fruit syrup
0.75 oz Licor 43
1.25 oz Lemon Hart 151 Demerara Rum
1.50 oz Mount Gay Special Reserve
 
Shake with crushed ice. Pour everything into Tiki barrel mug.
Add more crushed ice and garnish with cherries and spanked mint.
This tiki is fruity and rummy and quite delicious.  I might up the lemon a little or even add some lime.  But it’s really quite refreshing and perfect to sip on a sunny afternoon.
 

Beachbum’s Own in my own Four Seas Tiki Mug thanks to Bit of Butter!

Friends.

I have a few friends.  I like my friends.  They make me laugh and I hope I make them laugh too.  I would gladly share a minty cocktail in the sun on the deck with my friends.

“But friendship is precious, not only in the shade, but in the sunshine of life, and thanks to a benevolent arrangement the greater part of life is sunshine.” ~ Thomas Jefferson

A few of my friends on a boozy night at Rob Roy.

June 18, 2012

Hesperidium Terpenes = The Perfect Party Punch

A party?  What a perfect opportunity to make a punch.  Never mind the small detail that I am probably not on the invitation list.  Pressure party host into inviting you by bribing them with a punch-offering…problem solved.  Besides, 30th birthday and completion of MBA?  Oh, I’ve got a punch for that guy.

The above scenario also offers me the perfect opportunity to acquire David Wondrich’s new book:  Punch.  If this book isn’t in your libation library yet, it should be.  Got get it. Mr. Wondrich is a wonderful historian, this time entertaining us with all things punch.  There are many exquisite punches described in the book, so deciding on the party punch is a challenge.  However, I had the very fortunate opportunity to attend THE holiday party of the year this past December and the hosts served Regent’s Punch.  I recall visiting the punch dispenser regularly throughout the holiday night and wanted to share this tasty concoction with others.  Problem solved.  Regent’s Punch it is.

What follows is my recipe and step-wise approach to making the MBA1 Regent’s Punch (this generally follows the recipe that is found in Mr. Wondrich’s book Punch with additional help provided by Dayne Miller):

Step 1:  The Oleo-Saccharum

As described in ‘Punch,’ most bowls of tasty goodness start with one of the 4 ‘Pillars’ of punch making.  Pillar number one is the ‘Oleo-Saccharum,’ which is basically a sugary citrus oil mixture.

I used 3 oranges and 2 lemons for my Oleo-Saccharum (which, BTW, I think would make a great drinking game. Right now. Literally.  Get a drink and every time you read Oleo-Saccharum, tip it back, baby!)

Getting Started with the Oleo-Saccharum

Peel the oranges and lemons using a fancy horizontal swivel peeler.  (Ok, it doesn’t have to be fancy, or even horizontal).  But the peeler I use is the mac-daddy and one of my early cocktail memories is watching Andrew Bohrer use this kind of peeler to peel an orange in one single peel and then wrap said peel around an ice sphere over which the tastiest cocktail was poured.  So I think you should really get one of these peelers.  However, whatever kind of peeler you use, try not to include the white, pithy part of the orange and lemon peels.

Oranges and Lemons Peeled

Peels Ready for Sugar

Add approximately 4 oz. white sugar to the citrus peels.

Sugar Added to Peels

To make the Oleo-Saccharum you will need to muddle the sugar and citrus peels together and let sit at room temperature for at least one hour.

Muddling the Sugar and Citrus Peels

Fun DrinkScience Fact

(I’ll do the research so you can impress your friends at your next cocktail party).

Let’s talk a bit about this Oleo-Saccharum.  Citrus peels are filled with citrus oil.  Obvious, I know.  But maybe what you didn’t know is that the citrus oil is an essential oil that consists of almost exclusively D-limonene, which is found in the class of oils known as Terpenes.

D-limonene looks like this:

Oranges and lemons are hesperidia: fruit that has a rind with oil-filled glands.  For the Oleo-Saccharum, we only want the outermost peel of the orange; the part of the peel that contains only the oil glands.  This pigmented, outer peel is called the flavedo.  When you read about citrus cocktail garnishes, you often see warnings to avoid the white pith between the flavedo and the segments.  The white pith is called the albedo and has a bitter flavor profile.  We do not want the albedo to impart bitterness to our Oleo-Saccharum.  This is a hesperidium showing the flavedo:

Courtesy of Ekko (picture author); Juan de Vojníkov (compilation author). Original uploader was Juan de Vojníkov at en.wikipedia.

Matas, et. al. in Journal of Experimental Botany (2010; 61:3321) used Laser Microdissection to perform molecular profiling of specific citrus epidermal cell types.  During the course of their study, the Rose laboratory in the Department of Plant Biology at Cornell University also generated beautiful microscopic images showing the citrus oil glands.  You can read their paper here: “Tissue-specific transcriptome profiling of the citrus fruit epidermis and subepidermis using laser capture microdissection.”

Matas et. al. Figure showing the citrus oil glands labeled with numeric ‘1‘:

Used with permission from Dr. Jocelyn Rose, Associate Professor, Department of Plant Biology and Director, Institute for Biotechnology and Life Science Technologies, Cornell University.

Muddling the granulated sugar with the citrus peels causes mechanical disruption of the oil glands.  In other words, the oil glands/vacuoles are damaged and broken open by the action of pressing the sugar granules into the citrus peel with the muddler, allowing the d-limone to seep out and saturate the sugar.  The Libation Laboratory is a small operation and relies on your standard wood muddler to facilitate the mechanical disruption.  However, depending on the amount of Oleo-Saccharum we might want in the future, we could always pursue an industrial sized citrus oil extraction and scale up to the Model 6100 BOE (Brown Oil Extractor); the Holy Grail of mechanical disrupters made by the Brown International Corporation in Florida (where else?).  The 6100 BOE uses over 3 million (that’s right, ‘million’ [it’s better if you say ‘million’ with a slightly crazed, maniacal voice]) sharp stainless steel needles to puncture the entire surface of the citrus fruit peel, rupturing the oil vacuoles.  This process is performed under water and then centrifugation is used to separate the citrus oil from the water.

I was thinking there might be some osmotic mechanism also occurring to form the Oleo-Saccharum, however, after conferring with Dr. Rouseff, Professor of Food Chemistry at the University of Florida’s (where else?) Citrus Research and Education Center, this hypothesis was quickly dispelled.  So the Oleo-Saccharum, a Pillar of Punches is made by mechanically breaking open the oil vacuoles, which releases the citrus oil to saturate the sugar.

And now we return to our regularly scheduled programming.

This is the Oleo-Saccharum:

The Oleo-Saccharum

Step 2:  Tea

Make a pint of Green Tea. I used loose leaf tea. Steep the tea for approximately 5 minutes.

Step 3: Oleo-Saccharum + Tea

Strain the tea into the Oleo-Saccharum and mix to completely dissolve the sugar.

Step 4: Juice

Juice the peeled oranges and lemons into the Oleo-Saccharum / tea mixture. Add an additional 1 c pineapple juice. Mix.

Step 5: Preparing for Travel

Strain the Oleo-Saccharum / tea / juice mix into a vessel (something suitable for travel as this punch is going to a party later).

Step 6:  Booze

Add the Booze!

8 oz Cognac (Courvoisier)

2 oz Jamaican Rum (Smith and Cross)

2 oz Dark Rum (Meyers)

2 oz Maraschino Liqueur (Luxardo)

2 oz Batavia Arrack

Step 7:  Add Ice and Rest (the Punch)

Ice Added for Dilution

This a traveling punch. I will add a couple of large ice block to the punch bowl when I finish constructing the punch at the party.  However, I don’t anticipate having the luxury of letting the punch sit with the ice and dilute down before partygoers are dipping in, thus I am adding some ice at this stage for dilution.  Add ice (approximately 2 cups of ice cubes), stir and then refrigerate until it’s party time.

Step 8:  Bubbles

Pour the punch mix into a gorgeous cut-glass punch bowl.  Add 2 bottles of sparkling wine.  Mix gently.  Add two large ice blocks.  Stir and enjoy the MBA1 Regent’s Punch.

Regent’s Punch

You may be adequately inebriated by this time if you have been playing the Ole0-Saccharum drinking game.  If so, I suggest you bookmark this page so you can come back when you want to make this punch.  And you should definitely make this punch someday.

1Mike Bushey is Awesome.  Congratulations and Happy Birthday to Awesome Mike Bushey.

February 5, 2012

Pisco Party

I am fortunate to be a member of the Seattle LUPEC chapter.  Being a member of this organization affords me certain opportunities, such as attending LUPEC 301: Introduction to Pisco taught by Professor Kuehner.  Up until this event, I had not tried Pisco; I just hadn’t yet added it to the bar.  So it was with great anticipation that I attended the pisco tutorial.  My fellow LUPEC comrade, C. Randall of Cocktail Quest fame takes better notes than I and is a serious student of booze and cocktail history.  I will not go into detail here on the history of pisco or the details of producing this beverage; instead, I want you to go here for the deets.

For the purposes of what I want to discuss, I will provide that pisco is a grape brandy and can be of Chilean or Peruvian origin and dates back to a really long time ago; 1500ish. The LUPEC event was sponsored by Piscologia, a Peruvian Pisco and all of the Piscologia pisco cocktails crafted by Prof. Kuehner were brilliant.  Again, take a detour here to read about more about pisco and pisco cocktails.

As you can imagine, I promptly visited my local liquor store for my very own bottle of Piscologia and have enjoyed several Piso cocktails since that LUPEC event.  To commemorate National Pisco Sour Day, I will offer up my version of the classic Pisco Sour, which is really B.T. Parson’s version from his wonderful book, Bitters (in which I continue to be completely infatuated).

Happy Pisco Sour Day!

Pisco Sour

  • 60 ml pisco (Piscologia)
  • 30 ml lime juice
  • 15 ml simple syrup
  • 1 egg white
  • Angostura and Amargo Chuncho Bitters for garnish

Dry shake all ingredients except bitters.
Add ice and shake again.
Double strain into chilled cocktail glass.
Garnish with both Angostura and Amargo bitters by dropping onto egg white foam and using a toothpick to swirl.

Pisco Sour photo courtesy of Sugar Sand Photography!

January 22, 2012

Bitters Bandwagon

I am infatuated with my new book Bitters; “A Spirited History of a Classic Cure-All” by Brad T. Parsons.  Thanks to Tom Douglas’ Cookbook social, I had the opportunity to meet Mr. Parsons.  (I missed the wicked Bitters event at the Book Larder. Booo).  He was lovely.  He signed my book.  I’m not entirely sure what he wrote, but that matters not.

Mr. Parsons’ book is really a joy to read.  There is an excellent section on making your own bitters, followed by cocktail recipes, both classic and contemporary.  He ends with a “Bitters in the Kitchen” section…brilliant.  As much as the book is a fun read, it is also a visual amusement park with beautiful photography by Ed Anderson.

The diversity and breadth of the cocktail bitters available today is impressive and somewhat overwhelming.  It’s really just fun to collect and try them.  And my recent shopping trip to Dandelion Botanicals means I’m throwing my hat into the bitters ring.  Get ready peeps, I’ll be asking you to try some of my concoctions.

Meanwhile, we’re mixing a couple of autumnal cocktails featuring both bitters and bitter liqueurs.  First off the bench is the Autumn Sweater, a cocktail featured in Bitters and even more recently by Sonja Groset, who also provides more detail on Italian amari.

The Autumn Sweater is a rye-based drink with heavy use of the Italian bitter liqueurs Averna and Amaro Nonino.  This drink is finished with both maple bitters and orange bitters.  The flavor profile is perfect for wintery, cold weather.  Close your eyes and imagine a big, comfortable club chair in front of a roaring fireplace, snow falling outside like it was just the other day during Seattle Snowpocalypse, and you are holding in your hand a weighty rocks glass filled with the warm, cozy Autumn Sweater.  That’s what I’m talking about.

Autumn Sweater (as described in Bitters)

  • 30ml Rye (Michter’s)
  • 15ml Averna
  • 15ml Amaro Nonino
  • 15ml maple syrup
  • 1 dash Urban Moonshine Maple Bitters
  • 1 dash Orange Bitters (Regans #6)

Stir → Strain into a rocks glass with one big ice cube/sphere.

Garnish with clove-studded orange peel.  Add another log to the fire.

A tasty cocktail that I often make for CR is the Filibuster.  I discovered this cocktail in another book that I’m particularly fond of; Left Coast Libations by Ted Munat.  The Filibuster is also a rye based drink with maple syrup and Angostura Bitters.  I enjoy the challenge of making the Filibuster because to successfully pull off the visual appeal “you must become the master of the egg whites.”  This is a good drink.  Period.

 

Filibuster

  • 45ml Rye (Old Overholt)
  • 22ml lemon juice
  • 15ml grade B maple syrup
  • 1 egg white
  • Angostura bitters, for garnish

Dry shake like hell.

Add ice and shake like hell again.

Double strain into chilled glass.

Garnish with Angostura bitters.  Make like a Seattle-hipster-barista and fancify the Angostura drops.  Try not to down the drink in record time.

January 20, 2012

Mixing the Museum – The Black Russian

This is Perle Mesta. She just finished a Black Russian, which is also her cute little dog's name (at least in my world).

Welcome back to the Lab!  Today’s cocktail is the Black Russian.  (I’m still plodding away in the B section of my Museum of the American Cocktail Book; my handy-dandy pocket recipe guide).  When I turned the page to the Black Russian…my reaction:  Meh.

Two ingredients…vodka and coffee liqueur, neither of which I like all that well.  But apparently the one-time US ambassador to Luxembourg, Perle Mesta, was a big fan of the vodka/coffee combo.  The Black Russian made its first appearance in the late 1940’s when Gustave Tops, a bartender at the Hotel Metropole in Brussels created the concoction for Ambassador Mesta.

The Black Russian is traditionally made with Kahlua, a Mexican rum-based coffee liqueur.  Here’s where I started to struggle with my science schtick for this post.  Damn the Black Russian!  What was I going to talk about?  Vodka?  Seriously? Kahlua?…coffee…interesting….now we’re getting somewhere.  Gears are turning.  Yes, that’s it!  Biofermentation!  Thank the baby Jesus for that Food Science degree.  My family would be so proud of how I apply my skills.

Fun DrinkScience Fact

(I’ll do the research so you can impress your friends at your next cocktail party).

So what does biofermentation have to do with the Black Russian, you ask?  According to Kahlua, coffee is really used during the production of this beverage.  And lest we forget, we live in the coffee-soaked city of Seattle, so we all drink coffee, right?  As such, I assume that you all know a little about the coffee production process.  Beans are picked, they’re green, then they’re roasted, we grind them, and then we make coffee, yes?  Yes, but let’s fill in the gaps with a few more details.  In fact, just go and take a look at this slide deck by the Jackels of Seattle U. and U.W. Bothell which explains coffee bean fermentation:  http://faculty.washington.edu/jackels/research/UCAPresentation_files/frame.htm  (People really do study this phenomenon).

Basically, after the outer skin and pulp surrounding the coffee beans are removed, there still exists a mucilage layer (aka parchment/endocarp).  That’s right, I said mucilage.

Remember this stuff?

This is mucilage; it even says so.  My grandma always had this stuff at her house and I would love to glue anything just so I could use the strange rubbery glue applicator.  Strange kid, I know.

The coffee beans with their mucilage layer are put in a fermentation tank so nature can take its course.  The mucilage is a thick, gluey, pectin covering, and a natural fermentation process removes the goo.  When I say ‘natural’ I mean that no organisms are added to the tank.  This is all just the normal flora…nature.  Bacteria, yeast, and fungi that produce pectinases, enzymes that break down pectin, are naturally occurring and will eat the mucilage away from the beans.

This is pectin:

So is this:

These are pectinase producing microorganisms.  Bacteria:

 

Yeast, such as Pichia and Candida.

Let’s not forget the fungi…Aspergillus, Penicillium and Fusarium

Once the bioenzymatic process is complete, the goo is gone and the coffee beans are washed and ready for the next step:  Drying, roasting, and Kahlua!

Without further ado:

The Black Russian!

  • 60ml Vodka
  • 30ml Kahlua
  • Build over ice in rocks glass.  Serve to someone that will drink it.

Black Russian. Courtesy of Sugar Sand Photography!

July 25, 2011

Mixing the Museum – The Bijou

I’m taking some liberties in our visit to the Museum.  I’m skipping a couple of drinks (Between the sheets – a great cocktail, and one we’ll revisit someday; The Berlin Station Chief – sounds weird and I just can’t bring myself to make it yet; The Bellini – I’m waiting until peaches are in season) and moving onto the Bijou.

The Bijou Cocktail was created by Mr. Harry Johnson and the consensus is that the recipe first appeared in his book The New and Improved Bartenders Manual.  This is a spirit-forward herbal cocktail, containing equal parts gin, vermouth, Green Chartreuse and bitters.  Let’s take a look at one of the ingredients of this cocktail, and special favorite of mine.

Green Chartreuse (it also comes in Yellow) is an herbal liqueur made by Carthusian monks, and it really is green.  The recipe is thought to have originated in 1605 as an “elixir of long life.”  The recipe is a carefully guarded secret, and to this day, supposedly only two monks at any one time know the recipe for the herbal mixture that is used to make Green Chartreuse.

Fun DrinkScience Fact

(I’ll do the research so you can impress your friends at your next cocktail party):

The liqueur’s emerald green color is derived from this stuff:

The 'Green' in Green Chartreuse

The ‘Green’ in Green Chartreuse is Chlorophyll B which is produced by the 132 botanical ingredients used to make the liqueur.  (Interestingly, chlorophyll also contributes to the color of absinthe).

Chlorophyll donates an electron in this reaction.

Chlorophyll is involved in a cascade of sophisticated reactions known as Photosynthesis (simplified above).  This is how plants get energy and produce oxygen, and is in fact the source for the majority of all oxygen in our atmosphere.

So it is with no great surprise that Green Chartreuse was known as an elixir of long life, for the same ingredients that make this liqueur, also contribute to the air we breath.

The Bijou Cocktail 

  • 30 ml Plymouth Gin
  • 30 ml Green Chartreuse
  • 30 ml Dolin Sweet Vermouth
  • Dash of Orange Bitters
  • Stir, strain in to  a chilled cocktail glass, garnish with cherry and lemon twist.  Cheers!

    The Bijou by Sugar Sand Photography