Wednesday, July 19, 2017

Peach Margarita

More than a Margarita with peach schnapps, this variation on the classic has real peach syrup made from cooked down peach nectar. But this is a 90s recipe, so it is basically the familiar Margarita with Peachtree Schnapps. Nothing to get excited about--until you taste it.
  • 2 oz. silver tequila (Sauza blanco used)
  • 1/2 oz. peach liqueur
  • 1 tbsp. triple sec
  • 2 oz. lime juice
  • 1 tsp. peach syrup (optional)
  • coarse salt
  • peach slice
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass rimmed with salt. Garnish with a peach slice. 

San Sebastian

The San Sebastian is pretty much a gin drink with juices. Triple sec means that no sugar is needed, which makes this cocktail pretty dry and fruity. You only get a half ounce of rum in the recipe, so make a statement. Use a flavorful rum like Buzzard Point or Plantation 3 Stars so that it stands out and lends a tropical air to what would be only a gin drink.
  • 2 oz. gin (Strange Monkey used)
  • 1/2 oz. triple sec
  • 1/2 oz. light rum
  • 1/2 oz. lemon juice
  • 1/2 oz. grapefruit juice
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

San Juan

This blender drink has a lot of potential. You could make it with a flavorless white rum like Bacardi, and the coconut and brandy would carry the sweetness along. But when you have a lightly aged white rum like Buzzard Point, with a funky panela sugar base, you can enjoy the exotic taste of rum and grapefruit juice.

I fresh squeezed all the juice but used coconut puree rather than coconut milk. The flavor is sweeter and more intense. But it is still pretty natural seeming if you just use less coconut puree.
  • 2 oz. light rum (Buzzard Point used)
  • 1 1/2 oz. grapefruit juice
  • 1 tbsp. coconut milk
  • 1 tbsp. lime juice
  • 1 tbsp. brandy (Cognac please)
Combine all ingredients except brandy in a blender with ice. Blend until smooth and pour into a chilled wine glass. Float brandy on top. 

El Draque (Smuggler's Cove Recipe)

Cachaça is pretty new to the American cocktail scene. It wasn't there before prohibition, so the golden age cocktailists didn't use it. Its not in a classic book like The New York Bartenders Guide circa 1997. So I went to Martin Cate's book for a good cachaça recipe. 

This cocktail is much like the South Side, which is mint and lemon juice shaken with gin and double strained. El Draque is a tribute to Francis Drake's expedition to the Americas. The cocktail is a forerunner to the Mojito (AKA Old Cuban) with cachaça instead of unaged rum. 
  • 2 oz. cachaça (Avua used)
  • 3/4 oz. lime juice
  • 3/4 oz. demerara syrup
  • 5 mint leaves
  • lime slice
Combine all ingredients except lime slice in a shaker with ice. Shake to break up the mint and chill and double strain into a coupe glass. Garnish with a lime slice speared with a cocktail pick. 

Tuesday, July 18, 2017

Blended Comfort

So Southern Comfort is a peach liqueur, and peach is the dominant flavor of this SoCo inspired cocktail that resembles a Hurricane. It's good. Really good. Because bourbon--the actual base of the drink.

But since I had homemade peach syrup, it was fitting to use a sweetener that adds concentrated peach flavor, not just fake peach flavor found in Southern Comfort.

The result is a cool bourbon drink that tastes like summer. Here's the recipe.
  • 2 oz. bourbon
  • 1 oz. Southern Comfort
  • 1/2 oz. dry vermouth
  • 1 oz. lemon juice
  • 1/2 tsp. bar sugar (1/2 oz. peach syrup used)
  • fresh peach slices
Combine all ingredients except peach slices in a blender with ice. Blend until smooth and pour into a chilled Collins glass. Garnish with peach slices.

Kamehameaha Punch (Non-Alcoholic)

This is probably the most work I've put into a non-alcoholic drink. Between all the juicing--and I actually juiced a pineapple--and making the blackberry syrup, I probably put an hour of work prepping for this one drink. No one said that making tiki cocktails was easy.

The blackberry syrup is a non-alcoholic substitute for the blackberry brandy in the Kamehameaha Rum Punch, an alcoholic tiki cocktail that I might want to do again now that I have tiki mugs.

Make it by boiling a cup of blackberries in a cup of water. Use a potato ricer to crush the berries into pulp and strain them out with a fine mesh. Return the remaining juice to the heat and dissolve 1/2 cup of sugar by stirring continuously until the solution reduces to a thick syrup.

Then you have the cocktail: here's the recipe.
  • 3 oz. pineapple juice
  • 1 oz. orgeat syrup
  • 2 oz. lime juice
  • 1 oz. lemon juice
  • 1/2 oz. blackberry syrup
  • pineapple spear
Combine all ingredients except pineapple spear in a shaker with ice. Shake and pour into a grim-faced tiki mug. Garnish with pineapple and fruit. 

Peach Daiquiri

It's peach season and a perfect time to blend peaches into every drink, including a classic Daiquiri. I've used peach syrup to further augment this classic, to keep it tasting peachy when peaches themselves don't do the trick. I also used a stemless wine glass because it looks like a fruit when full of blended cocktail.

To make the peach syrup, heat 1/2 cup of peach nectar or juice in a saucepan and dissolve 1/4 cup of sugar in it while stirring. Here's the drink recipe.
  • 2 oz. light rum
  • 1 oz. lime juice
  • 1/2 oz. bar sugar (3/4 oz. peach syrup used)
  • 1/2 peach, pealed and diced
Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into a chilled wine goblet.