French Elisir

22 Jul

July has been a pretty busy month so far, and although I didn’t have the chance to post any new article, at work there were plenty of occasions to come up with new drinks. As a consequence, my cellphone is loaded with new pictures, and little by little, I’m going to release them all into the net.
I have been tinkering with Cognac recently, last month I mixed the Casta Swizzle, so this time I decided to go for a stirred and more classic looking drink, following the golden ratio dictates

FRENCH ELISIR
wpid-IMG_20130722_114258.jpg
Continue reading

Honeyfruit

24 Jun

Last month I had a lot of fun at the Disaronno Mixing Star casting in Milan, with my cocktail Mr. Wolf, unfortunately I didn’t make to the Amsterdam Final, but it was a great experience nonetheless, and a great honor to be selected among the 40 Italian finalists. I had the chance to meet many talented professionals, tasted great drinks, and I was relieved to see that almost all the participants were following international mixology trends and techniques. I wish I could make time to visit all these great guys, but unfortunately, although Italy is a rather small country, travelling trough it can be expensive and tedious. Hopefully by the end of this year I’ll manage to check out one or two cool bars, and I will make sure to keep you readers posted.
Now to the subject of todays’ post: I have recently discovered that Beefeater is holding a worldwide competition for their Beefeater 24 gin, and to keep my new year resolution in check, I am going to submit a drink and try to get to the final.

HONEYFRUIT
wpid-IMG_20130525_024027.jpg

Continue reading

Desecration by Cherries, for MxMo LXXIV

11 Jun

mxmologoIt’s time for cherries, and coincidentally, thanks to Andrea of Gin Hound, it’s also time for another Mixology Monday meeting. Here’s Andrea’s announcement post, and I would encourage all the readers to check it out, to have an idea how an usual MxMo meeting works.
Last month round-up was a great success, with lots of great recipes, and I would expect this one to have a lot of participants too, given how tasty the theme is.
As my title suggest, I am going to have a go at one great classic, twisting it with homemade cherry soda, then I am going to prove Mr. Morgenthaler wrong, and finally we’ll take a look at a little tiki number. Cheers!

SOUR CHERRY RAMOS FIZZ
wpid-IMG_20130611_113636.jpg

Ingredients:
2 oz. Tanqueray N. 10
0.5 oz. Fresh lemon juice
0.5 oz. Fresh lime juice
1 oz. Cream
1 Egg white
2 oz. Homemade sour cherry soda*
2 drops of black cherry infused Angostura**

* Prepare a Sour Cherry syrup first, simmering fresh black cherry juice, sour cherry jam (possibly organic and without added sugar), raw sugar, lemon peel, cinnamon and Angostura. Strain the whole thing and add it to soda water or charge it with a siphon. I used a siphon and a 1:3 syrup to water ratio.

** Stuff a jar with black cherries, add sour cherry syrup and Angostura, 1:3 ratio again.

Garnish:
Lavender

Prep:
Combine all the ingredients except Angostura in a shaker, dry shake first and then shake vigorously with ice for few minutes. You really wanna make a velvety concoction with this one so the harder and the longer you shake it the better it is. Pour in a chilled glass over 2 oz. of sour cherry soda. Add two drops of Angostura and decorate with a little lavender flower.

This is the second time that I meddle with a Ramos Fizz, and just as in the first recipe, I don’t wonder too far from the original template. This drink is so perfect on his own that it always feels wrong to play around with it. The Ramos Fizz is one of those drinks that made a great comeback, one of those New Orleans icons brought back by the cocktail revival, and since making it back on the mixology scene, it has inspired many bartenders to work with egg white and orange flower water.
This version that I am presenting you is slightly sweeter than a classic one, but with much more spices that blends perfectly with the texture of this drink. The aroma is all about Angostura, and it prepares to a sip where citrus is enhanced and balanced by the sour cherry soda.The sour cherry persists after the swallow and mingles with Tanqueray, leaving you with a long sweet and sour sensation.

AMARETTO SOUR, MY WAY.
wpid-IMG_20130609_010420.jpg

Ingredients:
1 oz. Disaronno
1 oz. Maker’s mark
0.5 oz. Simple
0.5 oz. Fresh Lime Juice
0.5 oz. Fresh lemon juice
1 egg white
2 spoons of sour cherry organic jam

Garnish:
Orange wheel and a pent lemon half, carved out, filled with sour cherry jam and absinthe.

Prep:
Combine all the ingredients in a shaker, dryshake first and then shake with ice, double strain over ice, add the carved lemon half, pour absinthe in it and then light it up. Give the customer a spoon because organic jam and absinthe, once the fire is out, are delicious.

This is a little fun cocktail, to be made at home with friends or a quick one to impress easy customers, but most importantly, it’s a simple recipe that I posted to remind us that bartending is all about fun. Not much to be said about this drink, it’s a great Amaretto Sour, the addition of the jam gives it an extra dimension, but here it’s all about the garnish, and the aroma of cherry and absinthe burning together. Here’s a little link to Mr. Jeffrey Morgenthaler video, where he claims he makes the best Amaretto Sour in the world. Well Sir I beg to disagree!!

CASTA SWIZZLE
wpid-IMG_20130611_114636.jpg

Ingredients:
1.50 oz. Camus Cognac
0.75 oz. Carpano Antica Formula
0.50 oz. Cockspur Rum
0.25 oz. Absinthe
0.50 oz. Fresh lime juice
0.25 oz. Fresh orange juice
0.25 oz. Fresh pineapple juice
teaspoon of raw sugar
cinnamon stick
4 black cherries
4 dashes of Angostura.

Garnish:
Mint sprig and cherries.

Prep:
The preparation for this is quite complex so I will try to post a video in the coming weeks. Place the black cherries, halved and pitted, at the bottom of a long and thin well-chilled.glass jar. Add sugar and absinthe and then flame them by lighting on fire an Angostura spray, just like Jamie Boudreau does here in this video. Let the fire stop after a while and then muddle the cherries. Place the jar on crushed ice and let it chill again. At this point take a cinnamon stick and light it up, inside the jar. Let the smoke roll into the jar (if it’s cold enough the smoke will stay inside the jar).
add all the other spirits, close the jar and give it a very quick shake.
reopen the jar, add all the juices and crushed ice, and start swizzling.
Top with more crushed ice, Angostura dashes and garnish.

Now, this swizzle sounds mighty complex but in reality it is not. If you have your line ready, flame the cherries while keeping the jar relatively chilled sitting in crushed ice, the cinnamon smoke will stay inside without a problem. It shouldn’t take more than 3/4 minutes. The result is a very refreshing cocktail, very complex, with cherries and cognac marring perfectly, surrounded by a hint of absinthe and funkiness of Cockspur. Carpano Antica Formula is a great combo with Cognac and it lingers quite a lot, its tame bitterness balancing the sweetness of Absinthe and cherries.
I was so pleased and surprised by this drink that I decided to take it with me to a live comp by the beach next month.. we’ll see what the judges’ll think of it.

That’s it for this post, thanks a lot to Andrea for choosing a very inspiring theme, and thanks to Frederic for reviving this great community! Salute!

Veggie Program # 2: From Muffin to Booze

3 Jun

We have a new pastry chef consultant/supplier at the hotel, he’s a bit of a celebrity here in northern Italy, and he happens to be a very thirsty guy. Last delivery he made, he brought along some carrot and ginger muffins, which are delicious, and, while he was sampling our new selection of potato vodkas, we had a discussion about carrot juice in drinks. This guy was the first one to import the centrifuge juice concept in our little provincial town, and it took him a while to convince customers that fresh juice from veggies and fruit was much better than prebottled commercial stuff. Nowadays customers mind is set on a better quality product, like our slow-juiced extracts, and they don’t mind waiting a bit longer for their drinks. The conversation moved from food, to healthy drinks, and then it inevitably landed onto booze. He challenged me to create a liquid version of his gorgeous muffins, and I am not one to back down from a challenge.

ROGER’S DELIGHT
wpid-IMG_20130525_014114.jpg
Continue reading

Bourbon and Paprika? Really?

30 May

Last night I was working and it was a fairly busy shift, but it was two of us behind the bar, so I got time to relax a little and try out few new ideas. We got few new bottles delivered recently, among those a new Maker’s Mark, and I decided it was about time we tested them.
After a couple of Americano, just to relax my mind, and several new vodkas (tried with and without tonic), I opted for something similar to an Old Fashioned, but with a bit more afterdinner vibe.

ITEM N°20
wpid-IMG_20130524_155903.jpg
Continue reading

Delusional Tiki

24 May

Well it’s official, spring has disappeared. In less than a month we’ll know whether summer is about to pack up and leave as well. Usually, in this period of the year, I should be making fruity, refreshing, zingy drinks, but unfortunately Mother Nature is ruining my seasonal routine, scaring our customers with thunderstorms, flash floods and December-like temperatures. Gone it’s my chance to serve something with fresh apricots, strawberries or cherries: even if they manage to ripe, they will taste like nothing, given the zero days of sun we’ve had in the past three months. I love to work with fresh produce but I got to admit that in these days I would rather sip on a steamy hot mulled wine, than chill myself with a beautiful exotic concoction served in a tiki mug.
A couple of days ago though, I got delivered a really nice and ripe pineapple (god only knows where it came from), and this put me back in a tiki mood, and although I am sure that no customer will dare ordering it, I decided to put myself in motion and to create something using ingredients typical of winter, but with an exotic flair.

PIÑA QUEMADA

wpid-20130427_213710_edit0.jpg
Continue reading

Rosemary Glory for MxMo LXIII

16 May

It’s time for another Mixology Monday event, and this month the booze-blogging community is led by the very talented Mark Holmes of Cardiff Cocktails (please spend some time in reading his other posts, as this fellow is one of the most clever professional you can find in the web). The theme chosen by Mark is “Witches Garden”, and as it often happens, it’s a topic that I love. I’ve always loved playing with herbs, I found that they can add many little nuances to a drink and they always give an exotic feeling to the cocktail.
For this MxMo I decided to use rosemary, which grows abundantly around my house, and a new homemade gentiane liqueur that I purchased few weeks ago.

Rosemary Glory

image
Continue reading

ArchivioVerona

Coming soon...

The Straight Up

Pre-prohibition cocktails and modern twists on classics

swizzzlestick

Cocktails, Good Drinks and other Stuff

Cardiff Cocktails

BY MARK HOLMES

mdh

my bits and pieces, hints and thesis.

Death To Sour Mix

crafting fine cocktails, libation mistakes and everything in between

Shake, Strain & Sip

modern contemporary craft cocktails

ARCTIC GRUB

Foods from the fjords of Norway

The 3 Archers

eating, drinking, creating

The Boo Lion

Discovering cocktails and mixed drinks

Rated R Cocktails

Sobriety is the disease, we're the cure.

Booze Nerds

It's all about our ridiculous love of booze

Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

The Liquid Culture Project

Dedicated to a Culture of Better Drinking

Art of Drink

A blog about drinks and people.. mostly drinks though

Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Comments for Liquor.com

A blog about drinks and people.. mostly drinks though

A MOUNTAIN OF CRUSHED ICE

Why is it that crushed ice makes everything in life so much better? probably because there´s RUM in it....“What one rum can’t do, three rums can" - Don the Beachcomber

A blog about drinks and people.. mostly drinks though