Mixology Monday: How Have You Changed?

mxmologoToday, at least in America, was a day of change. It was therefore surprisingly fitting that our theme for Mixology Monday was, to put it simply, change. Despite the fact that Obama lives in my neighbourhood, and Sasha and Malia went to the same school I did, this theme was completely unintentional, and, indeed, set long before the election. Before I leave the topic of Obama, I would suggest an amazing drinking game for you. Turn on the news as you read this post, and take a sip every time the word “historic” is said. The challenge is to be only mildly suggestable by the time you get to the end of this post.

With that out of the way, I would like to thank the thirty two people who submitted for this month’s Mixology Monday and broadened their horizons.

I got the privilege of playing with new ingredients, new techniques, and new uses for that most dear of all old ingredients, bitters when I made the Espresso Stout cocktail.

Our first entry this month comes courtesy of Forrest from the Ministry of Rum forums. He suggests an Orangutan. Since he features aguartiente, he gets bonus poitns.

rejiggeredNext up we have Shawn from Rejiggered who gives us his take on Nog…a-nog-a-nog. It looks like it would hit the spot on a cold day…and provide good incentive to go to the gym the next day.

Congratulations to Eric Flannstead over at the Underhill Lounge who is broadening his horizons by becoming a bar tender at Heaven’s Dog. I hope you enjoy the experiences.

Reese the Cocktail Hacker had a particularly apropriate post. He tried out beer. Since the Dram not only talks cocktails, but beer as well, I’m glad I could convert you just a little bit, and that photo of all your beers makes my mouth water.

The ever lovely Tiarre takes A Mountain of Crushed Ice on a posh trip to India with experiments in Indian spices. I am very interested in seeing how that cumin syrup turned out. Suffice it to say that an Indian Sunrise ain’t your garden variety mango lassi.

My fellow Somervillian (or is that Somervillain?) Fredric over at Cocktail Virgin Slut broadened his horizons all right. He tried the Knickebein wich seems a bit like the love child of a pousse cafe and a Rocky Mountain oyster. He says the egg yolk wasn’t that bad. While I enjoy a soft yolk in my fried eggs, I still reserve judgement.

Over at Drink of the Week they are enjoying a cherry sling margarita. It certainly seems like an interesting flavour combination. Unfortunately, I have no idea where to procure cherry juice, or cherries, so this will have to wait until either I get some cherry sling mix or summer to bring her bounty.

Anna from Morsels and Musings has a very, very green cocktail. It is based on kiwi-aloe vera juice, which I need to try, and pear-infused vodka to make an Aloe Pera. Seriously. This cocktail is green. I don’t know where you can get the juice on which this is based outside of the Oz, but if I can find it, I want to mix with it.

Trader Tiki trades a very green drink for a very yellow one. His Cadillac Coupe allows him to use Tequilla as an ingredient, and he pairs it with Grand Marnier to make this intriguing beverage. I am really glad Blair rose to the challenge and found it profitable.

Tristan at Wild Drink tried out brandy butter after rejecting potatoes, peas, garlic, and a tea cup. I am a bit disapointed he didn’t try using a tea cup as an ingredient. Maybe if you used it as a powder it would be more palatable? Regardless, he comes up with the stomach warming Pie, Splash, and Liquor which sounds like a perfect pick-me-up on a cold day.

Jon over at ednbrg sends in his regrets that he is unable to participate. It’s not too late, Jon! I’ll be taking entries all month.

Sonja over at Thinking of Drinking plays with Chartreuse VEP, combining it with gin and other playmates to give us not one but TWO cocktails, and both look delicious. The Emerald Cocktail adds the liqueur to a Gin and It, and you’ll have to visit Sonja’s blog for the other. =)

Scomorkh over at Science of Drink conquers his unscientific fear of egg white. Might I suggest a Knickebein as your next cocktail? If you aren’t ready, then take your time and drink a few more of those delicious looking White Ladies to get your courage up.

Over at Oh Gosh!, Jay goes beyond the call of duty. Since his blog already explores all sorts of new horizons, he explores a new country! While in Amsterdam, he visited Herrie and the barkeep gave him the libation he shares with us: the Holland House cocktail.

If you take a seat at My Aching Head you’ll find your head aching due to cocktails made with Advokaat. Today’s choice? A modification of the Fluffy Duck called the Fiery Dick which seems like an homage to the Tom Collins. This just reminds us that while the snow is three feet deep in my driveway, in Oz the sun is shining bright.

Causabon over at Iceland Spar seems to be on the same wavelength as me. We both are trying to keep our names out of search engines, and we both are mixing with condiments. In this case, soy sauce is used with a variety of liqueurs to produce a delicious looking cocktail. I really want to try his Secret Ingredient cocktail.

The Drink Snob plays around with Maraschino, as well as giving us an informative lesson in its history. As a side note for fans, did you know that the cordial is pronounced mah-rah-skeeno while the syrup-preserved cherries are pronounced mah-rah-sheeno? Meanwhile, the Snob sets the bar high with a full three cocktails. You’ll have to head over to his blog to learn which ones.

Over at Yoga and Gimlets, our intrepid writer is learning to tend bar. After working as a brand rep for almost two decades in the spirits business, the yogi decided it was time she actually learned to make drinks, and I couldn’t agree more. Welcome to our party!

Darcy over at the Art of Drink wins my medal for coolest looking drink. Instead of merely frosting the rim of her drink with sugar, she frosts the entire glass. This gives the rimey effect to the eponomous hoar frost cocktail. It looks amazing!

Mike over at A Dash of Bitters pulls out a bottle of Ramazzotti for his new endeavours. He combines many of my favourite things into a single glass: bourbon, sherry, bitters, Cointreau, and, of course, Ramazzotti to make the Chaplin. I guess he just gave me something to add to my wishlist of things to try.

After trying to make a cocktail with stout, Paul decided it wasn’t working. He instead tried using the Italian fizante Muscato d’Asti to make the Wink. The cocktail is simple, and looks delicious.  I like using snow as the background for this picture. Quite clever.

Over at the Scofflaw’s Den, Marshall decides to try sherry. After making a Chaplin, he also makes both an Adonis and a Dewy D. All three look delicious, and I would drink them down in an instant. I happen to have a bottle of the very same Osbourne Amontillado that Marshal was using, and the anchorman just said “historical” so you’ll just have to excuse me for a second.

Okay, hic, I’m back. Felicia made us a martini tonight. What’s special about that? The garnish. Watermellon radish. I have never seen a watermellon radish before, but they look gorgeous. I may have tried to reach through my computer screen to try one. It didn’t work out so well. Since she cleverly passworded her photos, you’ll have to take a look at her red martini to see the photos.

Jacob Grier is unhappy about the fact that pipes are no longer allowed in even cigar bars in Oregon. How does he vent his anger? The same way he broadens his horizons. He makes an air infusion of vermouth and uses it to make a Manhattan, or, rather a Ceci N’est Pas Une Pipe. You know what they say in Delta house, don’t get mad, get drunk.

Sean, other law scoffer, takes a different tack. He tries for the same sort of egg-and-pouse-cafe combo as the “virgin.” However, while Fredrick got a result on the pouse cafe side, Sean’s version turned out like the Rocky Mountain oyster. Instead he infuses a simple syrup to make a vanilla Sazerac.

Bruce from WorldWideDrinks decides to also go the vinegar route. His involves a shrub. While he at first makes an almost impotable concocktion, he perserveres. The third time is the charm and his rasbery shrub pairs beautifully with applejack  to make an applejack shrub.

Dinah and Joe, the Bibulous team decided to use the brandy-based Pimm’s No. 3 (Pimm’s Winter) to make a Winter Willow. In order to taunt us with a delicious cocktail we may never make, however, they used willow water as a key ingredient. Darn you Dinah and Joe!

Over at Rookie Libations, Chris gets creative with powders to make a delicious rimming blend. He then winterizes the summery Ramos gin fizz with applejack to produce the winter stagg fizz. Despite my issues making a Ramos, I might have to try this gem.

I did it! I managed to get Paul to break his new year’s resolution and post again! He pulls himself out of the rum-rye-gin rut that so many of use are in (in my case it’s just a rum rut), and gets down the bottle of Scotch to make a penicillin cocktail.

Drinkmix takes a trip to Japan this month offering jasmine tea, ginger, and, most importantly shochu in a hot cocktail he calls the beautiful jasmine. It seems like an interesting play on hot sake. I have none of those ingredients, well, except ginger, but I want this cocktail. Note that there is an English translation bellow the German.

That’s interesting, staying in Japan we find KL in the bar next door! He won’t be staying long as he is taking Beers in the Shower on a tour of Asia following the inspiration for his entry this month, the Mekong Wagtail. Grab a bottle of Soju/Shochu, and put both of these drinks together.

Last, but my no means least, the RumDood is mixing with Chartreuse. He gets his inspiration from the Mixoleum where, in what almost sounds like Truth or Dare, he is “inspired” to combine it with all sorts of deliciousness to make the Chocolate Raindance.

Apologies to the Married With Dinner team for leaving their entry off. They broadened their horizons by taking a trip across the pond. When they saw the variety of ingredients there, they were stunned, and it was all brought together for them by a trip to the Connaught Bar where they sampled the French Sin. Since the folks there provided them with the recipes, they passed it on to us.

Also, Chris, from Cocktailwelten makes a Riceflower cocktail. I don’t read German, so I can’t tell you much more than that. I am pretty sure it features sake, and I believe it may also have rosewater and perhaps some sort of ginger device. Anyway, check it out.

Oops. Still one more. Sorry Stevi. Over at Two at the Most, Stevi is playing with Tequila. If my experience with that diabolical spirit is anything to go by, it should definitely be two at the most. Anyway, Stevi seems to do pretty well by the agave distilate and comes up with the Panamique.

Well, that’s it. I’m glad we had so many entries. The only problem with everyone broadening their horizons is how many ingredients we need to replicate it.

If there are any problems, let me know in the comments. Also, if you have yet to get your entry in, I will keep the door open until next month’s MxMo hosted by Matt at Rowley’s Whiskey Forge.

Until then, for all of you playing along at home, just pretend I’m Tina Fey:




I hope you all enjoyed this month,
The Scribe


Mixology Monday: You Drank WHAT?

mxmologoGood 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.

Almost looks like a glass of Guinness

Almost looks like a glass of Guinness

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.

Stay playful,
The Scribe

Mixology Monday is Here!

mxmologoHello, hello. Welcome one and all to my blog. Today is Mixology Monday and our theme for the day is Broaden Your Horizons. I encourage you to use a technique ingredient or something you haven’t used before. I already have about twenty entries, and can’t wait for you all to bring in more. If you haven’t posted your entry, you can leave a comment here with your entry. I’ll try and have the roundup posted by Wednesday, so if you don’t get it in tonight you have just a little more time. Feel free to take a look around while you are here.

Enjoy your new horizons,
The Scribe

MxMo Clarification

mxmologo Hey all. Just a quick note. Mixology Monday for January will take place on January 19th, not the 29th as the announce post originally claimed. I’m guessing that was a typo, as the 29th is not actually Monday. Given that I wrote the post something like two months ago when I originally learned I was hosting, I have no idea what was going through my head. Anyway, see you all on the 19th.

Gentlemen, start your mixing,
The Scribe

Mixology Monday: Hot and Heavy

mxmologo‘Tis that time of year again, and that time of month as well, the time when all of us cocktailians get together and have ourselves a grand old time writing about cocktails. This is an especially good time for me because my Real Life™ commitments finally allow me to write. I am also happy to announce the next Mixology Monday, below.

Anywho, it’s getting awfully cold. I’ve stopped wearing sandals regularly, which I only do if it’s below freezing out there. One thing that really wamrs me up after a cold day is a nice hot beverage. The first one I have created is inspired by Charlotte Voisey from Hendrick’s Gin. She talked about bringing teatime to cocktail hour, and that is exactly what I did with:

The Redcoat’s Aunt

  • 4 oz. – Vannila Roohibos Tea (From my local looseleaf tea shop, brewed strong)
  • 1 oz. – Rye Whiskey (Old Overholt)
  • .5 oz. – Curacao (Gran Gala)
  • .5 oz. – Aromatic Bitters (Peychoud’s)
  • 1 drop – Orange flower water

Stir together everything except the tea and flower water. Pour the tea hot over the top. Garnish with freshly grated nutmeg and an orange twist. Spritz orange flower water over top.

This is really quite nice. The warmth of the tea, both physical and the warmth of the vanilla flavour, really cuts through the bitterness of the Peychoud’s allowing the flavour of it to come through. The Peycoud’s ties quite nicely with the Gran Gala. The rye gives it just a litte backbone. All in all a very pleasant blend. I really like warm drinks and another one which is great in front of a fire after, for instance, a long day of hiking in a frigid downpour is:

Mulled Wine

  • Claret (Nothing too fancy)
  • Oranges
  • Cloves
  • Lemons
  • Simple syrup
  • Water

Slice up fruits (1 orange and half a lemon or so per bottle of wine) and add simple syrup (about 2-3 oz. per bottle of wine) and a handful of cloves to a pot. Add water to cover, but as little as you can. Bring to a boil and reduce. Then add wine. Keep heat as low as possible, stirring until wine is warmed through.

Mulled wine is one of those great soul healers. I enjoy it as often as I can.  There are few things better than sitting in front of a fire in a wilderness lodge after a good day of ice climbing, ski mountaineering, or the like, with a nice cup of mulled wine, good company, and lots of good grub.

Pictures to follow.

Stay warm on cold nights,
The Scribe

Anouncing Mixology Monday: New Horizons

Hello everyone, and welcome to A Mixed Dram. I’m hosting this month, and I think you will enjoy our topic this month. I know that we tend to do what is familiar to us, and I am no less a victim of this than anyone else, often even more. My first several cocktails were basically sours, and then my next several were little more than old fashioneds. Well, today I issue you a challenge: Try something new!

In just about a month, January 19th, we can all meet here and discuss our explorations. What sort of explorations? I’m glad you asked. Here are just a few thoughts:

  • Try a new base spirit. Never mixed with Tequila? Give it a try. If you’ve never made a beer cocktail or a wine cocktail, why not give it a shot? What about something really exotic? How about aquardiente from the Caribbean or arrack from the Middle East? (Okay, so that’s basically rum and anisette, but you get the drift.)
  • Use a technique you’ve never used before. Ever been itching to give molecular mixology a shot? Now’s your chance. Ever been eager to infuse vodka or spice rum, or toss fruit and spices in something else? Here’s your excuse. Been reading about those really cool and wacky purees infused with spices and herbs and other flavourings, or some other cool culinary technique? I challenge you to bring it here next month.
  • Now some of you are saying “I already do all of that.” (Mssrs. Boudreau, Morgenthaller, and others, I’m looking squarely at you.) Well, guess what? If you you are creative enough to use every conceivable base spirit, and creative enough to use every commonly used technique, then you are creative enough to come up with something.

So, I will see you as the month goes on. I am giving you a full month to prepare in case you need time to prep infusions or something. There will be a follow-up post as we get closer to the day to remind people and to serve as a place to put your posts. As a side note to my more regular readers, this month, Mixology Monday will be taking the place of the January Dramproject, but it will be back in February.

Happy mixing,

The Scribe

MxMo: You Scratch My Back…

mxmologoWell, it’s been a month since our last little gathering, and two since I participated, so, to make up for it I have two cocktails for you with a total of three ingredients from scratch. First off is a little something from way back in the day when they had no choice but to make it all from scratch:

The Chinese Cocktail (After Jerry Thomas)

  • 2 pt. – Jamaican Rum (Appleton V/X)
  • 1 pt. – Grenadine (Homemade)
  • 3 dashes – Curacao (Gran Gala)
  • 1 dash – Aromatic Bitters (Angostura)

Stir to combine and serve as you like.

Now this is obviously a riff on the “fancy cocktail” with grenadine replacing the syrup, and the orange cordial adding just a bit of complexity. I should not that in order to make my grenadine, I simply reduce pomegranate juice by a third without adding sugar, as I find most pomegranate juice quite sweet enough. But this is hardly original. Let’s try something with a bit more interest:

The Island Inferno

  • 2 pt. – Dark Rum (Cruzan Blackstrap)
  • 2 pt. – Medium Sherry (Taylor Golden)
  • 2 pt. – Orange Juice
  • 1 pt. – Falernum (Paul’s #8)
  • 5 dashes – Spicy Cocktail Bitters (Scrivenal Spiced Sherry Peppers #1)
  • 2 dashes – Aromatic Bitters (Angostura)

Shake it all up over ice, and serve straight up in a cinnamon rimmed glass.

Now this is something worth drinking. Of the cocktails I have invented to date, this is by far the most successful. There is something wonderful going on here. It hits notes that you don’t often see cocktails hitting, and that was quite intentional. For just about any cocktail, you have some sweet, some sour, and from time to time, some bitter. There’s nothing wrong with this, but asside from a few savoury cocktails, it’s rather predictable. Here, I made a cocktail that burns the back of the throat as it slides down, and does all sorts of other nice things, without being a blood mary. It’s just a much more complex cocktail than most of what I am exposed to.

I highly recommend that you go for the Cruzan offering here. The Blackstrap is a much fruitier rum than, say, Gosling’s, which makes it work much better in this cocktail. It combines nicely with the orange juice, which transitions nicely into the sherry. The peppers pick up the sherry, while adding island spice and heat. The spices are reinforced by the falernum, which also moderates the spiciness. I am, justly, I think, quite proud of this concoction.

Pictures to follow as soon as my camera charges back up.

Keep on scratching,
The Scribe