themixicologist

Archive for 2010|Yearly archive page

My 1st Cocktail List!

In Cocktail on November 18, 2010 at 8:04 pm

Hey all, haven’t been around here much for a while because I’ve been trying to get this thing out. Almost there, tasting is on Monday so I am sweatin’ like…I can’t think of a good one, but I’m sure you can.

To give a little background, the place is DC’s first Ramen Noodle Soup & Dumpling house. The cuisine is based from Taiwanese family recipes with Asian influences which I hope *fingers crossed* that I carried over to the cocktail list. I really went to create strong flavors with subtle punch that pair well with the food while melding harmoniously blending with the spirit its featured with. I also gave the cocktails fun names from pop culture, and slid one or two historical references in. Give me your honest opinions and feedback; here goes nothing!

Blackened Gold

Macchu Pisco Pisco | Bruleed Pineapple Cinnamon Syrup | Lemon Juice | Aztec Bitters

 

Jaded

Bombay Sapphire Gin | Cucumber Water | Kombu Ptisan | Lemon Juice | Soda

 

Pretty In Pink

Shochu | Ruby Red Grapefruit Juice | Neri Goma | Simple Syrup | Soda

 

Bicycle, Bicycle

Armagnac | Domaine De Canton Ginger Liqueur | Lemon Juice | Five Spice Tincture

 

Singapore Sling

Bombay Sapphire Gin | Benedictine | Cherry Herring | Lemon Juice | Soda | Angostura Bitters

 

Ilha Formosa

Sobieski Vodka | Formosa & Perilla Syrup | Lime Juice

 

Muy Thai

Mezcal | Cointreau | Lime Juice | Red Curry- Spiked Coconut Milk |

 

The Fat Bastard

Bulleit Bourbon | Barenjaeger Honey Liqueur | Peat Monster Scotch | Orange Bitters

 

Suzanne

Beefeater 24 Gin | Mount Gay Eclipse | Cointreau | Aperol | Dubonnet Rouge

 

Mixology Monday: The Brown, Bitter and Stirred.

In Cocktail, Event, Recipe on August 28, 2010 at 2:35 pm

So I’m really excited about this recipe and this post. As some of you know, or may not know, it’s Mixology Monday this monday. If you have no idea what it is please do us both a favor and check this out http://www.mixologymonday.com! Anywhoosie , Lindsay Johnson, whom I met through twitter [due to the fact that I used the hashtag #lushlife after a tweet lol], is hosting and asked me to submit! Of course me being the eager boozing beaver that I am agreed, everyone that knows me knows I show up to the opening of an envelope if you ask and I’m free.

So to give a definition of the BBS to someone who may not know what it is, the best way I can explain it is the use of an aged spirit in an aromatic cocktail. I think that kinda sums it up. To break it down even further and into simpler terms, you’re using brown drank and some bitters, go light on the mixers, and make it boozy. SHEESH, if I was this good at simplifying expressions in algebra I’d be a rocket scientist! Okay enough yammering, down to brass tacks!

Creole Lady Marmalade

  • 1.5 ounce Barbancourt Cinque Etoile Rhum
  • .75 ounce Aperol
  • .5 ounce Dolin Rouge
  • 1 Bar spoon Cointreau
  • 2 dashes Bitter Truth Orange Bitters
  • 1 piece of orange zest for garnish

Place all the ingredients in a mixing glass, fill with ice, stir, serve up, finish by spraying the drink with the oils from the zest. Hope you all enjoy! Picture to come, because I need to go buy a damned orange. LOL.

The Islander, My Take on the Classic Manhattan

In Recipe on August 15, 2010 at 1:40 am

1.5 ounce Gosling’s Black Seal Rum
.75 ounce Formula Carpano Antica
.25 ounce Ginger Liqueur
2 dashes Orange Bitters

Combine. Stir. Serve up with a flamed orange zest.

The Jalisco Collins

In Cocktail, Recipe on July 27, 2010 at 9:29 pm

Makes ya thirsty, right?!

Here’s another! I do love a good Collins, but I feel the other members of the family are treated like chopped liver! What about Jack, Pedro, Pierre, and the rest?

So, wanting to do a Collins, but utilizing something different I took my love for the original and morphed and shifted it into this cocktail. Like the original, its tart, sweet, long, refreshing, super cold, great for a hot day. I wish I could add simple to the list of things that it is, but I cannot tell a lie. To make Tamarind syrup is indeed a labor of love, but it’s so worth it. Your guests and friends will know how much you truly love them after hearing the tale of how you made it, and please believe they’ll ask how once they notice that flavor of  “something” that they may not be able to put a finger on! Down to brass tacks, here’s the recipe:

  • 2.5 ounces El Jimador Reposado Tequila
  • 2 ounces Tamarind Syrup**
  • .5 ounces Lemon Juice*
  • Soda

Fill a Collins glass with ice and then top with the Tequila, Tamarind Syrup, and Lemon Juice. Fill the glass to the top with Soda water and garnish with an orange and a cherry.

** To make the Tamarind Syrup, take 2 pounds of Tamarind Pods, peeled and stemmed. Boil the Tamarind fruit in 2 quarts of water at a rolling boil until softened. (as displayed in somewhat humorous old-timey video with “Monty Python & The Holy Grail inspired soundtrack here: [damn the man! won’t let me upload the video, sorry!]) Let mixture cool, refrigerating if desired. Once the mixture is cooled, use latex gloves to squeeze the pulp from the seed pods. This step will add body and texture to your Tamarind water! Once you’ve separated pulp from seed, strain the mixture into a pot and return to a boil. Once the mixture is boiling add about 1 to 1.5 quarts of sugar, to taste, to make your Tamarind Syrup. Et voila! You’re done.

*When making a Collins, select a glass that’s about 10-12 ounces or so. A Collins is meant to be a long drink with a fair bit of alcohol. So making  this drink in an 8 ounce glass won’t do the trick. If an 8-10 ounce glass is what you have on hand then do a test run and scale back the amount of ingredients until you think it tastes proper. Cheers!

Sidenote: if you really want the video, I guess I could email it to you. LOL.

The Sweet Resurrection

In Cocktail, Recipe on July 27, 2010 at 8:29 pm

Wooo…it’s been a long time! Sorry, kinda been super busy with work, and my other work, and life and such. In happier news, I’ve done lots of creating, but haven’t had the opportunity to update…times like this I’m glad I have a blog and not a pet!

So long story short, I was at the bar and had to come up with something on the fly. I was really craving a Corpse Reviver #2 but -sigh- there was no Lillet Blanc (we must rectify this)! So this is what I came up with. Kinda sweet, somewhat tart, a little anisey, and awesome…if I do say so myself.

  • 1 ounce Bluecoat Gin
  • 1 ounce St Germain
  • .5 ounce Lemon Juice
  • .5 ounce Dry Vermouth
  • 1 dash Vieux Carre Absinthe

Mix all ingredients in a shaker, shake like the dickens until well chilled and strain into a Martini Glass, garnish with a Lemon Zest. Enjoy! Pictures to come!

Scotch & Barley

In Recipe on June 14, 2010 at 3:51 pm

After lots of thinking and experimentation, I finally came up with my Beertail Contest recipe; and here it is, the Scotch & Barley:

Balvenie Double Wood, Sherry Cask
1 ounce
St. Germain Elderflower Liqueur
.50 ounce
Ricard Anise Liqueur
.25 ounce
English Breakfast Tea
1.5 ounces
Boddington’s
4 ounces

Mix all ingredients in a pint glass, fill with ice, roll back and forth into a shaker and serve. Cheers big ears!

El 6 de Mayo

In Recipe on May 6, 2010 at 3:07 am

¡Ojala que usted tienen un feliz cinco de mayo! In other words, I know you all had a spectacular cinco de mayo; you probably celebrated as you thought a Mexican would celebrate as though to them it’s a real holiday…..to them, not so much (Google it). Now you’re 1) sitting looking befuddled or 2) basking in the newness of the information you may have just learned because you didn’t procrastinate like the 1s, or 3) your mejicano y tu eres un sabelotodo OR you a history buff.

Regardless of who you are, this drink is for you! It’s the perfect tipple when you’re hungover from tequila shots or nauseus from nachos with cheese and chimichangas.

I call this drink El 6 de Mayo. It’s a nice, long, cool, flavorful refreshing chilled toddie that’s perfect for the calm after the storm. It incorporates smoky Mezcal, tart strawberries, earthy rhubarb, beautiful Lemon Verbena, Cinnamon, and a good bit of dilution and antioxidants for your liver’s filtering pleasure.

1.5 ounce Mezcal
4 ounces infused Tisane*
1 ounce soda
Lemon slice to garnish

Combine all ingredients in a tall glass over ice, stir, serve, enjoy!

*Infused Tisane
6 ounces Lemon Verbena or French Vervain, prepared
2 pounds rhubarb
1 pound strawberries,
1 cup sugar
1 teaspoon cinnamon, ground

Combine all ingredients and simmer until softened, purée, and strain through a fine sieve or cheesecloth until most solids are removed

Green….Without Envy

In Event on April 29, 2010 at 9:20 am

Yesterday afternoon as I sat and pondered to myself what I’d do with my evening and toyed around on my phone, I caught wind of a Chartreuse event down at Little Miss Whiskeys on H street….behold the marvels of facebook.com. Sounded like a stellar opportunity to go out and try some awesome cocktails and ask a few questions, and it indeed was!

For those of you who’ve never tried chartreuse, yellow or green, you simply must, without question. These liqueurs are very unique and worth trying; I consider them an asset to any bar, as they are used for a myriad of classic cocktails and can be enjoyed neat as well. They add floral, herbal, complex, wonderful notes to any concoction they’re placed in. In addition to that, it’s excellent for playing Pass the Flame.

Cuban Commie Punch

In Cocktail, Punch on April 26, 2010 at 2:21 pm

Here’s a quick and fairly simple punch recipe that I threw together for a friend’s party. I know the name may raise a few brows, but the name is a play on the word Kamikaze which is somewhat where the inspiration came from. It also utilizes Russian Vodka with Cuban flavors. I hope you all like this one!

Demerara Simple Syrup (1:1) 48 ounces
Guava Nectar 48 ounces
Lemon Juice 24 ounces
Cilantro Water 6 ounces*
Rosewater 1.5 ounce
Angostura Bitters 1 ounce

Simply mix all the ingredients in about a 1 gallon container; when ready to serve, pour into a punch bowl with vodka at a ratio of about 1.5-2 parts vodka: 1 part punch mixture. Enjoy!

*To make cilantro water, remove the stems from two bunches of cilantro, purée in a blender with 2 ounces of the punch mixture, strain and discard the pulp et voilà. That’s it.

My New Home Sweet Home!

In Uncategorized on March 30, 2010 at 3:58 am

New to WordPress and still getting the feel of things. I’m going to be blogging with awesome cocktail recipes for the home bartender/entertainer. Stay tuned, I’ll definitely be turning out some things for summer!