Friday, June 15, 2018

Strawberry Daiqurir

A Strawberry Daiquiri made with real strawberries is pretty amazing. Look at that almost creamy texture of the blend of fruit and ice! This drink is purely 80s vintage, those tropical drinks that made their way up from Miami and rum hot spots along with Caribbean music that really fueled a craze for the exotic at places like TGI Friday's all over the country.

The problem was that the cocktail was bastardized with strawberry sour mix to make them easier to pump out. A real Strawberry Daiquiri is sour with strawberry seeds! Too much sweetness be overkill.
  • 2 oz. light rum
  • 1 oz. lime juice
  • 1 tsp. sugar
  • 7 large strawberries cored and chopped
Blend all ingredients with cracked ice (about 2 cups) except one strawberry saved for garnishing. Pour in a chilled cocktail glass or wine goblet. Garnish with the strawberry.

Frozen Brandy And Rum

The drink needs a more creative name. This is a really good dessert drink that goes down like a custard. There's lots of raisin flavor from brandy. I chose Martell Single Distillery VS, however because it is dry and not overly fruity. There's some citrus and oak, but it's not a fruit bomb like American brandy. I also used Buzzard Point rum for its toasted marshmallow flavor. Then an egg white and some lemon juice just turn this cocktail into a blended creme brulee.
  • 2 oz. brandy (Martell Single Distillery VS used)
  • 1 1/2 oz. light rum (Buzzard Point used)
  • 1 tbsp. lemon juice
  • 1 tsp. sugar
  • 1 egg yolk
Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into a chilled Old Fashioned glass. 

Creme De Menth Frappe

Not so much a frappe as a rocks drink, but it is beautiful this way. Crushing the ice first and pouring the green creme de menthe in makes each of the ice crystals look like emeralds. This is the main effect of the drink. The taste itself is not great.

You really have to like creme de menthe to like this drink. Actually, I've decided I don't dislike it, and in fact I like it served this way more than mixed with lime juice or Jagermeister like I've often endured. For one thing, it is strong. 30 percent alcohol in this Dekuyper brand is not too shabby. Also, it tastes like fresh mint and sugar. Not like peppermint sticks or mouthwash. If you get one of those designer creme de menthes I bet this is even better!
  • 2 oz. creme de menthe
  • shaved ice
Fill a chilled Old Fashioned glass with shaved ice. Pour creme de menthe on the ice and stir gently. Serve with a short straw.

Frozen Apple

It's nearly a dessert drink with its egg white foam whipped up into lime juice and apple brandy. I used some bootleg apple brandy that has been infused with actual winesap apples. It was really fruity and rich. The texture was perfect, like a foam, not a slushy, so this is definitely a good cocktail to do. I recommend using apple brandy, not calvados or applejack. You want that rich apple flavor to come through since it is the only source.
  • 2 oz. apple brandy
  • 1/2 oz. lime juice
  • 1/2 egg white
  • 1 tsp. sugar
  • apple slice
Combine all ingredients except the apple slice in a blender with cracked ice. Blend until smooth and pour into a chilled Old Fashioned glass. Garnish with the apple slice. 

Wednesday, June 13, 2018

Derby Daiquiri

This is a Daiquiri with orange juice served frozen in a champagne flute. I'm not sure what justifies this cocktail being distinct from a frozen Daiquiri, but my sense is that it is used to placate country club members looking for the tropical drink they had in Havana (Yes, that long ago!) with something that wouldn't look to exotic on their white table cloths. It's the cocktail equivalent to a popular white singer covering a Cuban song so that the original remains unknown to white audiences. I'm not accusing this cocktail of racism, though the name Derby has other connotations. I'm just saying that the history of cocktails is like the history of America. It is what it is.
  • 2 oz. light rum (Cruzan aged rum used)
  • 1/2 oz. lime juice
  • 1 oz. orange juice
  • 1 tsp. sugar
Combine all ingredients in a blender with ice. Blend until slushy and pour into a chilled champagne flute. 

Chamborlada

The idea behind this drink is a Pina Colada with Chambord raspberry liqueur added for color and flavor. I don't have Chambord because I make my own with fresh raspberries, rum and sugar. But this drink is indicative of a time when tropical-themed hotels and bars were trying to differentiate the most popular cocktail in the American South--The Pina Colada!

Another note: I'm not sure what actual Chambord does, but my natural raspberry liqueur just sinks to the bottom of the glass. Look at the photo. I didn't start by putting the liqueur on the bottom as the instructions said. I put it in half way and again on top. What I got was a raspberry bomb at the bottom, which was really tasty.
  • 2 oz. light rum
  • 1 oz. dark rum
  • 2 oz. cream of coconut 
  • 3 oz pineapple juice
  • 2 oz. Chambord (homemade raspberry liqueur used)
Combine all ingredients except Chambord in a blender with ice. Blend until smooth on low speed. Add a little of the Chambord to the bottom of a cocktail glass or balloon wine glass. Pour the blended cocktail on top. Top with the remaining Chambord.

Jungle James

This is a simple cocktail that was designed for vodka drinkers who are leery at using fresh ingredients--dive bar drinkers, I think. That is because dive bars don't usually have fresh ingredients. They have vodka and a bunch of cremes like creme de bananes.

I've classed this drink up a bit with quality vodka and banana whiskey from MurLarkey distillery. This is made with an infusion of real dried bananas and it tastes like a rich aged rum. So kinda nice, really.

I also dig the name. It's like: "The name's James. Jungle James."
  • 2 oz. vodka 
  • 2 oz. banana liqueur (MurLarkey banana whiskey and 1/2 tsp. sugar used)
  • 2 oz. milk
Combine all ingredients in a blender with ice. Blend until smooth and pour into a chilled Old Fashioned glass.