Rejiggered

Spooky Halloween Cocktails and Garnishes

noreply@blogger.com (Shawn) — Sat, 31 Oct 2009 03:50:00 +0000

Spooky Halloween Cocktails and Garnishes

Tomorrow night I will be at a clever "candy counting" party hosted by good friends. While the children check and trade their loot, the parents will have a few beers or perhaps ... cocktails! For those of you who, like me, are thinking ahead about spooky cocktails and garnishes.

The Crime Scene Garnish

To get that bloody, fleshy, call-the-coroner look, reduce pomegranate syrup over medium high heat until it has a thick consistency, about ten minutes. Splatter the syrup maniacally inside a cocktail glass and fill with the creamy cocktail of your choice. A couple of additional options:

John Doe #1

1 1/2 oz vodka

1 oz Irish cream liqueur

1 oz amaretto

1 oz heavy cream

Dash of pomegranate syrup

Shake ingredients together with ice and strain into a cocktail glass.

John Doe #2

1 oz Hiram Walker pumpkin spice liqueur
2 oz light rum
1 oz Irish cream liqueur
1 oz Grand Marnier

Shake ingredients together with ice and strain into a cocktail glass.

Eerie Black Garnish

Black lava sea salt is a particuarly creepy garnish for Halloween, especially when paired with a margaritaor some other green cocktail.

Happy Halloween all!

Bourbon: The Fountain of Youth (At Least for Me)

noreply@blogger.com (Shawn) — Wed, 21 Oct 2009 03:42:00 +0000

Bourbon: The Fountain of Youth (At Least for Me)

How exactly is bourbon a fountain of youth? And what is this obscure diagram with the illegible notes?

As any lawyer will tell you, answer only one question at a time. How exactly is bourbon a fountain of youth? Happily, sadly, or both, I turned forty last month. The fortieth birthday might be a mixed blessing, but one upside was my wife's gift of a session for two at the latest bourbon class at Acadiana, a DC restaurant decadently and delightfully focused on Louisiana's cuisine.

The very chart you see above was set before our seats. Within each of the ten circles was a slim, tall shot glass with about a half ounce of bourbon. A bourbon nirvana. I thought I had a decent bourbon background, but after a few minutes it was clear I had a lot to learn -- for example, understanding the terms on the labels (single barrel, small batch, and so on) to the extent they mean anything at all.

I could resist no longer and started tasting. All these excellent bourbons were new to me, and tasting them side by side brought their differences into focus. My favorites were the three Four Roses bourbons (90 proof, 100 proof and 120th Anniversary), and paradoxically, I found the 100 proof version to have richer caramel and buttersctoch flavors. The 120th Anniversary bourbon had a more understated and floral nature. Noah's Mill made as much of an impression with its smooth, almost buttery texture as with its sweet flavor. Willet's bourbon had a pleasantly salty undertone that was an intriguing contrast -- like the flavor of salted caramel. We capped off the tasting with a few rare bottles -- such as Hirsch Reserve (aged 16 years -- in Pennsylvania, no less) and Pappy (aged 23 year) -- that I may never encounter again.

Lunch was wisely included in the program, and it was outstanding. The fried chicken was coated in a hearty crunchy crust, and the biscuits were tender and buttery. While I enjoyed the meat pies -- a savory pasrty reminiscent of an empanada -- the restaurant also prepared some Southern vegetable pies bursting with corn and pepper that stole the show. I will most certainly return to Acadiana for dinner, to include of course a couple of pours of these outstanding bourbons.

At the end of the tasting -- and a generous amount of bourbon -- I felt relaxed, satisfied, and even rejuvenated. That's a bold statement for a newly minted fortysomething.

36%

noreply@blogger.com (Shawn) — Mon, 28 Sep 2009 09:55:00 +0000

36%

Thirty-six percent -- butterfat, that is. That's what separates heavy cream from all its dairy counterparts, at least those still in liquid form, and that's what makes it such a decadent ingredient for cocktails. After all, fat is the messenger of flavor.

Why did I select heavy cream for this round of MxMo, and its dairy theme? After all, egg white is much more in keeping with my recent listing towards experimenting with (little "o") old-fashioned cocktail methods. Yet heavy cream pervailed. Perhaps I was still basking in the unctuous comfort of the pot of mashed potatoes I made for dinner tonight. They had plenty of heavy cream, of course. Maybe I am still inspired by the joyous, fatty epicurean scenes from Julie and Julia and the magnifique French dinner meal I had afterwards. Or I could be overthinking it. Heavy cream just might be, quite simply, the heavyweight champion of dairy mixers.

Aside: I will admit to a disastrous evening of mixing buttermilk cocktails. Buttermilk is an irresistable temptation, really, to a Kentucky guy like myself. The results were complex, but not exactly palatable.

Regardless, cream is the theme, and I came up with two selections. The first is an idea that I have been dying to try for years -- an ice cream inspired cocktail. I have tried a couple of times before, but never shook up a drink to my satisfaction. This time was different. I backed off the hard liquor and focused on cordials, yielding a smooth, full taste. Too bad it all fell in place in September rather than July.

The second drink truly struck me out of the blue as I was looking for another low-octane option. I thought the earthy flavors of calvados and marsala would marry well, and turned that base into a fizz on a whim. The result took me full circle, reminding me of those frothy egg white cocktails as the other path I had considered for this round of MxMo.

Recipes follow. Cheers!

Ice Cream Shots

1 oz heavy cream
Splash of whole milk
1 oz liqueur

Use a base liqueur of your choice. Three nice options are Midori, chocoloate liqueur (I used Godiva) and equal parts peppermint scnapps and chocloate liqueur

Shake ingredients together with ice and strain into a small glass or large shot glass. The bottom of an ice cream cone makes an interesting and edible presentation.

Fall Fizz

1 1/2 oz calvados
1/2 oz marsala
1 oz cream
Club or lemon-lime soda

Shake calvados, marsala and cream together with ice and strain into a cocktail glass. Top with soda.
Garnish with a sprinkle of cinnamon.

Cherry Limeade

noreply@blogger.com (Shawn) — Sat, 05 Sep 2009 01:22:00 +0000

While so many alternatives are available, the classic bright red maraschino cherry holds a nostalgia of its own. After all the cherries are gone, it would be a shame to pour the syrup down the drain. Let's take a moment to enjoy some simple, sweet, refreshing flavors.

Cherry Limeade

2 oz vodka

Juice of 1 1/2 lime

1/2 oz maraschino cherry syrup

Lemon-lime soda

Combine first three ingredients together with ice in a highball glass. Top with soda and stir.

Sea Foam

noreply@blogger.com (Shawn) — Mon, 31 Aug 2009 13:00:00 +0000

Another southwest Florida creation, frothy and particularly inspired by the sea, and not to mention a foray into the time honored technique of using egg white for body in a cocktail.

Sea Foam

2 1/2 oz white rum

1 oz triple sec

Grapefruit soda

1 egg white

1 oz creme de cassis

1 oz simple syrup

Shake rum and triple sec with ice and strain into a cocktail glass. In a separate glass or bowl, whip egg white, creme de cassis and simple syrup until foamy. Top rum mixture with grapefruit soda, then spoon on foam.

How's Your El Presidente?

noreply@blogger.com (Shawn) — Mon, 17 Aug 2009 04:37:00 +0000

My time on Florida’s Gulf Coast has produced a couple of new cocktails, but also other observations for the cocktail enthusiast. For starters, my first read was fellow Washingtonian Eric Felten’s How’s Your Drink. This book is engaging, well-written and full of history and anecdotes about classic cocktails. A friend of mine gave it to me at my Kentucky Derby party in May – a most fitting gift for a drinking event, even moreso considering its discussion of the history of the mint julep.

Enough about May, and on to the events of August. From my perspective, a handful of the classic cocktails in the book are anachronisms or curiosities. For example, I doubt I will ever need to pour many Grasshoppers or Pink Ladies, though the history of those drinks is fascinating. Others looked so tantalizing I had to give them a shake, particularly the El Presidente. Felten's recipe includes rum, pineapple and lime juices, and grenadine. The drink, I learned, was a wildly popular drink in the 1930’s. Perhaps something about a recession makes the cocktail appealing – but I think it has more to do with the cool, frothy pineapple juice balanced by the sharp citrus flavor. Or maybe the drink’s sunset color makes it so irresistible and even contagious. I asked for it by name at a couple of bars, and saw other parties order them soon after. It even became the next night’s cocktail special at one of the bars. Who knows -- perhaps El Presidente could be poised to make a comeback.

Beefeaters, Bludgeons and Maidens

noreply@blogger.com (Shawn) — Wed, 29 Jul 2009 03:47:00 +0000

When I twisted open a new bottle of Beefeater gin, my thoughts ran to an icy cool, shimmering, dry martini -- and I was not disappointed. Beefeater struck a satisfying balance between botanicals and dryness at a time when gins at both extremes of the spectrum are making their appearance.

Perhaps out of habit, I tend to think of gin as a fall and winter drink. Rum generally commands my summer shaker, but I needed to explore. Even the reggae radio station chided me by adding "Gin and Coconut Water" to its rotation. So, I slipped out of the current and tried some Beefeater in a tropical cocktail. The result was the Bludgeon, a spicy and citrusy cocktail of, yes, blue gin.

Bludgeon

2 oz gin (I used Beefeater)
1 oz blue curacao
Juice of 1/2 lemon
Juice of 1/2 orange
1 oz ginger syrup

Shake ingredients together with ice and strain into a cocktail glass. Consider garnishing with a sugared rim and a lemon rind.

The Bludgeon is akin to the Maiden's Prayer, a cocktail I find myself pouring at least once a week. Beefeater in hand, I pressed further on my course towards new and summery gin cocktails by trying some variations. These variations were particularly delightful:

Twists on the Maiden's Prayer

Basic Recipe

1 1/2 oz gin (I used Beefeater)
1/2 oz triple sec
1/2 oz freshly squeezed orange juice
1/2 oz freshly squeezed lemon juice

Shake ingredients together with ice and strain into a cocktail glass.

The Twists

Add a mere splash of peach schnapps or orange flower water
Pool pomegranate syrup in the bottom of the glass
Garnish with a flamed orange rind or the barest sprinkle of orange water

Dateline Florida -- 2009

noreply@blogger.com (Shawn) — Wed, 22 Jul 2009 03:41:00 +0000

Starting this weekend Rejiggered takes its annual leave to Florida's Gulf coast. Postcard sunsets, fish sandwiches, white sand cooled by the ocean winds -- ample inspiration for some decadent tropical cocktails. To be posted here soon, of course.

A Rejiggered Daiquiri

noreply@blogger.com (Shawn) — Sat, 18 Jul 2009 04:00:00 +0000

In aspring to true Hemingway style, I prefer old school daiquiris that have everything to do with fresh, rummy, citrus flavors and nothing to do with swirling and slushy machines. In other words, serve it straight up or on the rocks, and not frozen. On several occasions I've offered a batch to friends who ask (at the bottom of the glass) what they are drinking, and are surprised to hear it's a simple, traditional daiquiri. White rum works well as a base, but a mix of various rums makes this otherwise straightforward drink more complex. Fair warning -- this drink can, well, otherwise change your plans for the evening.

This recipe is in "parts" rather than ounces in case you're serving a crowd.

Happy summer!

Rejiggered Daiquiris

2 parts raspberry rum
2 parts pineapple rum
1 part gold rum
1 1/2 parts freshly squeezed lime juice
1/3 part simple syrup

Shake or stir ingredients together with ice. Strain into a cocktail glass.

Image from stock.xchng (http://www.sxc.hu/)

A Few Rounds with Leblon Cachaca

noreply@blogger.com (Shawn) — Sat, 11 Jul 2009 03:40:00 +0000

I recently received a bottle of Leblon cachaca and was delighted to try it. I had mixed with cachaca in the past (such as in the blood orange caiprihinia), so I had a sense of the base flavor. That said, Leblon's smooth and delicate taste stood out from other cachacas. It was true to its roots -- I could pick up the sugarcane and even some earthy tones underneath. It pairs well with citrus of course, and also with ginger, as in the cocktails below.

GC Splash

2 oz Leblon cachaca
1 oz triple sec
1 oz freshly squeezed orange juice

1 oz ginger syrup

Shake ingredients together with ice and strain into a cocktail glass. If you like, garnish with a splash of pomegranate syrup.

A few other ginger concoctions:

Round One

2 oz cachaca (I used Leblon)

Juice of 1/2 lemon

1 oz ginger syrup

Shake ingredients toegther with ice and stain into a cocktail glass. Consider garnishing with a stream of pomegranate syrup.

Round Two

2 oz cachaca (I used Leblon)
1/2 oz ginger syrup
Champagne

Shake cachaca and syrup together with ice and strain into a cocktail glass. Top with champagne.

Round Three

2 oz cachaca (I used Leblon)
1/2 oz Grand Marnier
1 oz ginger syrup
Juice of 1/2 lemon

Shake ingredients together with ice and strain into a cocktail glass. Consider garnishing with a stream of pomegranate syrup.

And now a concoction with no ginger at all.

Pine and Cane

2 oz cachaca (I used Leblon)
1 oz triple sec
1 oz freshly squeezed orange juice
1 oz pineapple juice

Shake ingredients together with ice and strain into a cocktail glass. Consider garnihsing with a stream of pomegranate syrup.

June's Surprise

noreply@blogger.com (Shawn) — Mon, 22 Jun 2009 01:47:00 +0000

The first Saturday morning after the close of the spring soccer season promised to be leisurely. A whole day without packing up and hustling to a field, a day to spend as I chose. I had planned a trip to the local farmers' market. When I woke, the weather was not exactly inviting -- dreary rain falling from a cool gray sky. However, I was determined, and braced myself with my trusty University of Kentucky ball cap and rain jacket.

The trip defied its dismal beginning. The clouds parted for a half hour, just enough time to make the rounds through the small oval of tents and stands. They held many of the usual early summer offerings -- berries, greens, squash, tomatoes. One tent stood out, though, because of its pints and pints of plump indigo berries -- black raspberries -- something I handn't seen at this market or any other in some time. Maybe I am too easily entertained, but I was thrilled. Their flavor was rich, sunny, sweet and extraordinary. I managed to save enough to garnish a cocktail that night, named for this unexpected delight. Of course it called for Chambord, and I paired it with bourbon and amaretto for complexity, along with a bit of citrus to tame the sweetness.

June's Surprise

3 oz bourbon
1 oz amaretto
1/2 oz Chambord
Juice of 1/2 lemon

Shake ingredients together with ice and strain into a cocktail glass. Consider a garnish of a sugared rim, some skewered black raspberries, or both.

Or, perhaps a quicker variation:

2 oz bourbon
1 oz Chambord
Blackberry soda (I used Izze)

Combine ingredients together in a highball glass with ice and stir.

A Simple, Cardinal Rule for Drinking

noreply@blogger.com (Shawn) — Fri, 22 May 2009 04:19:00 +0000

Over time, we have heard all sorts of rules about drinking and moderation. Many are keyed to local sobriety rules. One drink per hour and the like. Then we have those silly ordering rules -- "beer then liquor, never been sicker; liquor then beer, never fear." Let's be honest wih ourselves. Alcohol is alcohol, regardless of whether it features hops, grapes or the burnt innards of a wooden cask --or whether it is first or last on the menu.

Maybe a simple rule of thumb is in order for those times you want to keep your faculties. I propose this one simple rule that has stood the test of time for me:

If you can't find your glass, it's time to stop drinking for the night.

All right, let's not be completely inflexible. Exceptions certainly apply. If you're the host and misplace your glass while turning out a second or third or fourth round of appetizers for your guests, don't worry if your glass goes missing for a few moments. On the other hand, if your duties at a party are limited to enjoying the hospitality, making brilliant conversation and delivering yourself home safely, perhaps consider that elusive glass as a sign that it's time for a little H2O.

Cheers, all!

Mine That Cocktail

noreply@blogger.com (Shawn) — Sat, 16 May 2009 03:05:00 +0000

Early May can be full of surprises. On the first Saturday in May, a longshot surprised the crowds at Churchill Downs. A few days later, I was surprised how a few simple flavors and a little muddling right out of the gate can create a cocktail that tastes of spring and is as bright as Calvin Borel's silks.

Mine That Cocktail

3 oz gin
1 oz triple sec (I used Hiram Walker)
1 oz simple syrup
Handful of fresh mint leaves

Muddle mint leaves in a cocktail shaker. Add other ingredients and ice. Shake and strain through a fine mesh strainer into a cocktail glass. A sugared rim is a nice touch, as is a fresh mint leaf.

Sandeman 10-Year Port and The Red Jacket

noreply@blogger.com (Shawn) — Sat, 28 Mar 2009 04:19:00 +0000

I've always enjoyed Manhattans, but as I mixed round after round, it occurred to me that I was really just tolerating the sweet vermouth in the drink. In truth, I didn't enjoy its flavor. I would never down a glass of sweet vermouth. Others might, but in truth it's just not right for me. Perhaps it's a taste I should acquire, but it hasn't happened quite yet. At least at first, I was loath to meddle with such a classic recipe. Then the epiphany: why should I mix with ingredients I don't like? To ask is to answer.

I don't enjoy sweet vermouth, but I do like port. I always have. For The Ruby Gauntlet I developed a Manhattan featuring port instead of vermouth. I used ruby ports of decent quality and was quite pleased with the change. The cocktail's flavor was deep and earthy, and slightly sweet.

Then I had the good fortune to try a bottle of Sandeman 10 year tawny port. Switching from vermouth to ruby port was a decisive improvement. Using the Sandeman tawny port instead of the ruby port was better still. The drink traded its residual sweetness for a new layer of complexity. I enjoyed this drink night after night -- as well as a glass or two of the Sandeman tawny port standing alone.

Not content to leave well enough alone, I detoured a bit further from the baseline Manhattan. I skipped the bitters and poured in some Cherry Heering, which lent enough fruit and sweetness to accommodate a splash of Galliano, yielding a drink I suppose I'll dub with a name fitting for this cool early spring.

The Red Jacket

2 oz bourbon
1 oz tawny port (I used the Sandeman 10 year tawny)
1 oz Cherry Heering
1/4 oz Galliano

Depending on your tastes for the evening, either stir ingredients with ice in a double old-fashioned glass, or shake ingredients together with ice and strain into a cocktail glass.

Almond Cherry Buzz

noreply@blogger.com (Shawn) — Sat, 21 Mar 2009 02:36:00 +0000

I had been chomping at the bit to mix up a drink or two with Cherry Heering. The local ABC finally began to stock it, and here is the first creation.

Almond Cherry Buzz

1 1/2 oz vodka

1 oz Cherry Heering

1 oz amaretto

Shake ingredients together with ice and strain into a cocktail glass.

Chocolate, Reworked

noreply@blogger.com (Shawn) — Mon, 02 Mar 2009 04:33:00 +0000

When presented with a bottle of Godiva chocolate liqueur, I finally took the opportunity to develop my own take on a chocolate martini. My general ground rule is that a martini should be of high proof, letting the flavors of the component liquors take the spotlight. In this case, I chose to round out the chocolate liqueur with subtle and deep almond and coffee flavors. If you like, slip in a pool of Irish cream liqueur as I did for a creamy taste and color contrast.

Chocolate, Reworked

2 1/2 oz vodka
1/2 oz coffee liqueur (I used Kahlua)
1/2 oz amaretto
1 oz chocolate liqueur (I used Godiva)

Shake first four ingredients together with ice and strain into a cocktail glass. Consider a sugared rim and a pool of Irish cream liqueur as garnishes.

Kumquat Mojo

noreply@blogger.com (Shawn) — Sun, 01 Mar 2009 03:01:00 +0000

With astonishment I realized that I had not posted in weeks. I suppose it was one of those stealth work crushes -- no one particular matter taking the lead, but instead a handful of demanding projects. On the local traffic reports, they call that situation "volume" on the highways -- no crashes blocking the way, just way too much traffic to get through in a timely manner.

Against that backdrop, I was getting concerned about my cocktail mojo. For weeks I shook up classic but unblogworthy recipes after a long day's work -- bourbon on the rocks, martinis, port manhattans, lemon drops. When I finally undertook a new creation two mights ago, it was horrid. It was reminiscent of the medicine cabinet, and went straight to the drain. What was going on? Was I losing my mixology mojo? Was I tired? Uninspired? A little worried?

In an effort to get back on track, I took a spin through the produce section this afternoon looking for inspiration. I saw all kinds of fruit. Berries -- not in season, imported from Peru. Citrus -- lemons, limes, oranges, all in season, but nothing new. Same with apples and pears. Then I saw a small box of kumquats, vibrant, tiny and orange, in the peak of their winter season. I scooped up a generous handful and made my way to the checkout. Luck continued to smile on me as the cashier could not find the product code after repeated attempts and settled for pricing them as eggplants, at a fraction of the posted price.

On the drive home I popped a whole fruit in my mouth. As I crushed through the thin rind, the flavor was citrusy, plentiful and sweet, but soon the flesh burst with the tart juices inside, leaving a playful balance of sweet and sour, along with a hint of bitterness from the minimal pith.

My plan was paintakingly to juice the kumquats, at the cost of sacrificing the sweet oils in the rind. Perhaps I could preserve the rind experience through a garnish. In short order I halved and pinched the juice out of the fruits, then strained the (surprisingly big) seeds and pulp out. About fifteen of them yielded about a half ounce of juice.

I softened the extreme tartness with a little honey syrup, and the complementary flavor of orange vodka. I shook it, tested it...and I think perhaps the mixology mojo is back.

Kumquat Mojo

2 oz orange vodka (I used Absolut Mandrin)

1 1/4 oz honey syrup

1/2 oz kumquat juice (freshly squeezed and strained)

Shake ingredients together with ice and strain into a cocktail glass. Consider a rim garnished with turbonado sugar, along with a skewered slice or two of kumquat rind.

Gingerbread Liqueur Contest, Revisited

noreply@blogger.com (Shawn) — Mon, 02 Feb 2009 22:27:00 +0000

I'd like to extend my thanks to Samantha at Cocktail Culture and to Hiram Walker for hosting their contest to create a new drink using Hiram Walker gingerbread liqueur. I was fortunate enough to enter and win with the Bronze Autumn Cocktail. Please check out Cocktail Culture to see the amazingly creative entries other bloggers submitted.

The prize was a bottle of the hard to find spirit of my choice. Remembering how much I enjoyed Midleton Irish whiskey while in Ireland, I asked for a bottle of the limited run of Midleton Single Cask. Little did I know what a challenge that was to get. Samantha and others really went above and beyond, because the distiller had concerns with shipping a bottle, but came thorugh in the end.

On Wednesday night, after a nasty ice storm, FedEx arduously delivered the long awaited box. Now the only only challenge is how best to drink it. I plan to share it with the friends who helped me choose among the various entries for the contest, and with another who lived in Ireland for a time. The rest I might just enjoy myself, adorned only with a couple of chunks of clear, bottled-water ice already frozen just for the occasion.

So, Samantha and Hiram Walker, thanks so much -- it has been a challenge and lot of fun.

Slainte!

Pomegranate Syrup, Improved

noreply@blogger.com (Shawn) — Tue, 20 Jan 2009 05:33:00 +0000

Following the Mixologist Manifesto, I stirred up a batch of pomegranate syrup using freshly squeezed pomegranate juice. My first effort at the syrup was based on a natural bottled juice, but it paled in comparison to its freshly squeezed counterpart. Fresh pomegranate syrup is bright and sweet but not cloying - and it truly ramps the cocktails that call for it. Don't miss the chance to enjoy fresh pomegrante juice while the fruits are in season.

MxMo: My-Nog-A-Nog

noreply@blogger.com (Shawn) — Sat, 10 Jan 2009 03:47:00 +0000

Thanks to The Scribe at A Mixed Dram for hosting the January edition of Mixology Monday. In keeping with the theme of "Broaden Your Horizons" I have whipped up a nog.

Wait a minute. A nog? Like egg nog? How cliche is that?

I've made conventional egg nog before, but I want to broaden the sense of a nog. For my purposes, following a classic recipe doesn't count as truly creating a nog. That's why a nog broadens my horizons. I wanted a drink that is original. That doesn't come in a carton six weeks a year. That is tied to a season rather than a fleeting holiday.

So I kept the dairy base but left out the eggs. I also played up the cinnamon profile in three ways: in the base, in a spiked whipped cream and in the garnish. And I threw in three warm liquors that are customarily poured in the winter -- bourbon, rum and brandy. I also added a hint of complementary caramel to the spiked whipped cream.

The result was a warming drink just right for the winter months, steeped in cinnamon with a creamy yet with light and airy consistency. And even a Muppets reference.

My-Nog-A-Nog

1 Q whole milk
1/2 C white sugar
2 t ground cinnamon
1/4 C superfine sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
4 sticks cinnamon
2 C heavy cream
1/2 C caramel Irish cream liqueur
1 1/2 C bourbon
3/4 C light rum
1 1/2 C brandy

Bring the milk, white sugar, cinnamon and vanilla bean pod halves and seeds just to a boil, stirring occasionally, being careful not to scald the milk. Remove from the heat. Remove vanilla bean pod halves and cinnamon sticks and discard. Cool mixture until it reaches room temperature.

(All right, you could stop here and use the mixture in coffee. Or espresso vodka.)

In a large chilled bowl with a chilled whisk or beaters, prepare the spiked whipped cream -- combine the cream, Irish cream liqueur, cinnamon and superfine sugar and beat to soft peaks.

Combine the bourbon, brandy and rum with the milk mixture. Fold in about two thirds of the sweetened whipped cream, reserving and refrigerating the rest. Refrigerate nog until chilled, about an hour. Pour nog into glasses. Top each with a spoonful of the reserved spiked whipped cream. Garnish with a sprinkle of ground cinnamon.

Cool Citrus Spice

noreply@blogger.com (Shawn) — Wed, 07 Jan 2009 04:01:00 +0000

If I hadn't been preoccupied with settling a big case the last few weeks, I would have submitted this cocktail in the last round of Mixology Monday. I may be a couple of weeks late but at least my client saved a few wheelbarrows of cash. Cheers!

Cool Citrus Spice

2 oz vodka
1 oz triple sec
Juice of one clementine
1 oz winter spice syrup

Shake ingredients together with ice and strain into a cocktail glass.

Winter Spice Syrup

noreply@blogger.com (Shawn) — Wed, 07 Jan 2009 04:00:00 +0000

Winter Spice Syrup

1/2 C pomegranate juice
Juice of 3 clementines
1/2 C white sugar
1 stick cinnamon
1 t cloves

Combine ingredients in a small saucepan and bring to a boil. Reduce by half. Remove from heat, strain and cool.

Glad Tidings

noreply@blogger.com (Shawn) — Fri, 26 Dec 2008 03:50:00 +0000

At this time of year, a refreshing and colorful cocktail with seasonal ingredients is key. So much moreso if it is simple. In that spirit, check out the Glad Tidings cocktail. Happy holidays to all.

Glad Tidings

2 oz vodka
1 oz triple sec
1 oz pomegranate juice
Clementine soda (I used Izze)
1/2 oz grenadine

Shake first three ingredients together with ice and strain into a cocktail glass. Top with clementine soda and add grenadine.

Holly Berry Cocktail

noreply@blogger.com (Shawn) — Sun, 07 Dec 2008 05:02:00 +0000

Determined to create a new holiday cocktail, I shook up some festive and seasonal ingredients for the Holly Berry Cocktail. To enhance the fresh holiday experience, snip some soft evergreen tips -- I used clippings from my fir tree -- and nestle them around the glass, along with some thicker stem clippings that pack a stronger scent. This garnish would work well with other cocktails as well, such as the peppermint martini.

Holly Berry Cocktail

2 oz vodka
1 oz triple sec
1 oz pomegranate schnapps
1/2 oz peppermint schnapps
Juice of 1/4 lime
Juice of 1/2 clementine

Shake ingredients together with ice and strain into a cocktail glass.

My New Favorite Garnish

noreply@blogger.com (Shawn) — Mon, 01 Dec 2008 03:31:00 +0000

My new favorite garnish is a citrus rind gently flamed so its oils ignite and shower the drink. Its presentation is singular and dramatic. The flavor it imparts is assertive yet smooth.

It's an easy technique. Cut a strip of rind from a citrus fruit that complements your drink. (For example, for those who like their martinis with a twist, try a flamed lemon rind.) The strip should be roughly between one-half to one inch thick, and one to two inches long. Mix your cocktail. Strike a match and hold the rind just above (but not touching) the flame, which in turn should be above the cocktail glass. Gently squeeze the rind to express the oils which should ignite in quite the pyrotechnic display. Drop the rind in the glass and enjoy.

To see the technique in action, check out Gary Regan of (Ardent Spirits) putting on a masterful display on Fine Living's Great Cocktails show.