Tuesday, November 21, 2017

Bird of Paradise

This is a pretty simple gin fizz drink that, with a little color, masquerades as a tiki cocktail. Serving it in a tall glass accentuates the bold color of the grenadine used to sweeten this cocktail. It looks like it could be a jungle bird.

Homemade grenadine means that the flavor is drier than it would be if you used Rose's grenadine. That's not a bad thing, but it lacks the color that is sometimes desirable from Rose's.
  • 2 oz. gin
  • 1 oz. lemon juice
  • 1 tsp. sugar
  • 1 tsp. grenadine (2 tsp. recommended if using homemade grenadine)
  • 1 egg white
  • sparkling water
Combine all ingredients except sparkling water in a shaker with ice. Shake vigorously and pour into a chilled highball glass. Top with sparkling water and stir gently. 

French Kiss

Filibuster dual cask bourbon was a fitting choice for this sweet bourbon cocktail. This bourbon is finished in French wine casks to soften the spice of the Virginia spirit. I was glad that there wasn't much lemon juice in the cocktail made me excited to try this one. Alas, I was disappointed by how sweet it was.

Part of the problem was that the amount of apricot brandy was overkill. Use a half ounce. Then two tsp. of grenadine can impart the color and sweetness without overdoing it.
  • 2 oz. bourbon (Filibuster dual cask used)
  • 1 oz. apricot brandy (1/2 oz. recommended
  • 1 tsp. lemon juice
  • 2 tsp. grenadine
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

Chocolate Cocktail

This drink isn't made with chocolate liqueur. The only chocolate in it is grated on top. It is a sweet combination of silky egg yolk, port and yellow Chartreuse. The port is the major spirit here, and gives the frothy drink the flavor of a Port Wine Flip, or some other colonial cocktail. Chartreuse, especially the yellow type adds more sweetness of honey and plenty of herbal complexity without upping the alcohol content too much. Sipping through the foam topped with bittersweet chocolate is a decadent experience.
  • 3 oz. ruby port (Sandeman used)
  • 1 oz. Yellow Chartreuse used
  • 1 egg yolk
  • grated semi-sweet chocolate (Taza super dark used)
Combine all ingredients except chocolate in a blender with ice. Blend until smooth and pour into a wine goblet. Grate chocolate on top. 

Strega Flip

Like the Pernod Flip, this dessert drink proves that you can flip anything. I was surprised that the recipe calls for brandy, but it makes sense. Strega is pretty tart and brandy can smooth it out. Also like the Pernod flip, this drink is especially herbal. There's also a lot of juice for a flip in there. Citrus from the lemon and orange juice and spice notes come through even on the nose from beneath the nutmeg top.
  • 2 oz. strega
  • 1 oz. brandy
  • 1 oz. lemon juice
  • 1/2 oz. sugar syurp
  • 1 whole egg
  • grated nutmeg
Combine all ingredients except nutmeg in a blender with ice. Blend until smooth and pour into a chilled highball glass. Grate nutmeg on top. 

Strega Sour

Strega is a citrus, mint and saffron liqueur made with a secret recipe. It does have enough sugar that you don't need to use it when making this sour. It still requires the help of gin to make it big and strong enough to enjoy as a cocktail and not just a shot. Caorunn makes this simple drink very deluxe and exotic.
  • 2 oz. gin (Caorunn used)
  • 1 oz. Strega
  • 1 oz. lemon juice
  • lemon slice
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled sour glass. Garnish with the lemon slice.

Mocha Slush (Non-Alcoholic)

Oh, my! This yummy mocktail, similar to a Mudslide, reminds me of the coffee slushies that I enjoyed as a high school student, back before I learned to drink coffee hot and black. To make this, I made my own coffee syrup--chocolate syrup is easily purchased at the grocery store. The coffee syrup is made from hot black coffee and hot simple syrup. Simply mix a cup of hot coffee with 1/2 cup of sugar in a saucepan and heat on low while stirring.

If you want to make this drink alcoholic, feel free to add vodka or light rum in the blender.
  • 2 oz. coffee syrup (homemade syrup used)
  • 1 oz. chocolate syrup
  • 4 oz. milk
  • chocolate shavings
Combine all ingredients except chocolate shavings in a blender with ice. Blend until slushy and pour into a wine goblet. Sprinkle chocolate shavings on top. 

Chicago Fizz

This Fizz drink is best served very tall, like a Chicago skyline. This fizz, like most Chicago drinks, is a little different from its family of cocktails. First, it is the only Fizz I know of that uses rum. Gold rum is really a blend of rums defined only by its color. I used a mix of Cruzan 151 and Buzzard Point, both of which are flavorful blends.

There's also port in this cocktail, which makes it pretty and pink and sort of fruity, beyond the typical lemon juice bite of a typical Fizz.
  • 1 1/2 oz. gold rum
  • 1 oz. port (Sandeman ruby used)
  • 1/2 oz. lemon juice
  • 1/2 tsp sugar
  • 1 egg white
  • sparkling water
Combine all ingredients except sparkling water in a shaker with ice. Shake and strain into chilled Collins glass full of fresh ice. Top with sparkling water and stir gently.