Good evening all. The challenge this MxMo was to “broaden your horizons.” I really liked this challenge. (Obviously, it was my challenge, I better have liked it!) It gave me an excuse to do four things I really wanted to do. First, I sort of got to play with molecular mixology, you can be the judge on that one. Second, it gave me an excuse to go for a strongly bittered cocktail – a full half ounce. Third, it allowed me to use a new ingedient. Finally, I was able to return to what I really love to do in cooking, and wanted to do in cocktails.
I have a confession to make. I have drunk Balsamic vinegar – straight. I’m pretty sure that if Balsamic vinegar had alcohol in it, that would be enough to qualify me as an alcoholic, much as my friends who drank vanilla extract certainly do. For Khanukah (Chanuka, Hanuka, whatever), I was given The New Basics Cookbook, which, incidentally, despite being published in the Eighties sticks to classic cocktails, not overly sweet contraptions. Anyway, when discussing Balsamic vinegar, the authors note that what we think of as Balsamic vinegar is merely flavoured red wine vinegar, not the authentic stuff, which, in Modena, where the reall stuff comes from, they drink it straight as a digestivo. So I tried it, and you’ll get the results on Wednesday. In the meantime, here is my entry for Mixology Monday.
The Espresso Stout Cocktail
- 1 oz. – Dark Rum (Cruzan Black Strap)
- .5 oz. – Aromatic Bitters (Peychoud’s)
- .5 oz. – Curacao or Triple Sec (Gran Gala)
- .5 oz. – Balsamic Vinegar (I used a Condimento grade, a Tradizionale grade, or even a 25 year old or older would be even better.)
- .25 oz. – Simple Syrup
- To Top – Sweetened Egg White Foam
Stir together all ingredients but the egg whites. Pour into a medium height narrow glass (pouse cafe, beer tasting, vodka, etc.). Top with foam.
Adjust the simple syrup to taste. Balsamic vinegar is a tad on the tart side, so if you don’t like your cocktails bitter, up the sweetness factor. If you sip Angostura, then feel free to eliminate the syrup entirely.
In cooking, I really enjoy making things that appear to be something else: a ceviche that appears to be an oyster, sushi in the shape of a classic caviar presentation, and so on. What I was able to do here was make a cocktail that looked like a stout. When contemplating what spirit to pair with the vinegar, I realized that Balsamic vinegar is dark. I decided to go for it, and tossed in a dark rum to darken it up. By adding a foam on the top, I got what looked just like a stout. In seeking to ballance it, I deicded to go for the complexity of a heavily bittered drink, and figured that the Peychoud’s would pair nicely with the Balsamic. From there, the decision to use the Cruzan instead of either the Pusser’s or Gosling’s was pretty much made for me.
The final result is delicious. A little sweet, a little sour, a little rummy, a little molasses, and the egg white makes it all smooth as a baby’s bottom. The egg white foam wasn’t really setting up properly so I got a bit of egg white on the bottom. I just tried to avoid drinking it and that was okay, but if you do it for yourself, and next time I do it, I’ll work harder to make sure that doesn’t happen. It might be even better with something like Benedictine instead of Gran Gala. Try one for yourself and you will see just how good it is.
In the interests of getting this up in a timely manner, I will upload a picture as soon as I find the cord for my camera.