• Mixology Monday LXXXVI Cocktail: The Nuevo Presidente

    pres6Ah, just when we started slowing down on cocktail posts, it’s Mixology Monday again. Just another excuse to keep mixing drinks. Such is life…..and life is good.

    mxmologoThis month, the theme comes from Thiago of the excellent Bartending Notes blog. Here it is:

    Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

    Pineapple, a perfect choice for some of the longest (and hopefully the laziest) days of the year. And as happy tiki drinkers, we enjoy plenty of pineapple here at the farm (also great in dessert- see here). And we just happened to have a pineapple cocktail we wanted to check out.

    pres1pres2Normally we get a bit “experimental” for Mixology Monday, but we recently read about a pineapple cocktail called the El Presidente and put it on our list of cocktails to try. Funny thing, normally an “El Presidente” refers to a rum-based martini variant, and it is something of a classic. But we also found references to this other “El Presidente”, basically a daiquiri with pineapple juice and grenadine replacing sugar. A decent drink, with a bit more complexity and that nice foamy texture from the pineapple, but one that could be tweaked a bit.

    pres3pres4pres5For the Nuevo Presidente, we chose an aged rum (we used El Dorado 5 Year, but use an aged rum you like) with some funk to add more flavor. Pineapple loves darker rum, so that was an easy fix. The other change we made was replacing the grenadine, which doesn’t do much in the original. We tried different bitters, Chambord and crème de cassis to add some kick and depth. And in the end a few dashes of cassis added to the completed cocktail was the clear winner. The cassis sinks to the bottom of the drink and adds a layer of color, while offering a distinct deep berry bite to the last sip. A nice touch and a very good way to riff on a  daiquiri. This is an easy drink to make and enjoy, and it will appear a few more times this summer at the farm.

    PresSo thanks to Thiago for hosting this month and to Fred Yarm at Cocktail Virgin Slut for keeping the monthly party rolling.

    The Nuevo Presidente:

    Ingredients:

    • 2 oz. aged rum (El Dorado 5 Year Old)
    • 1/2 oz. pineapple juice
    • 1/2 oz. lime juice
    • 3 – 4 dashes  crème de cassis

    Assemble:

    1. Add the rum, pineapple juice and lime juice to a cocktail shaker with ice. Shake until chilled and double-strain into a chilled cocktail glass, coupé or flute. Add the crème de cassis to the drink and let it settle to the bottom of the glass. Serve.

     

     

     

  • Monthly Cocktail #1: The Midnight Daiquiri

    mid5Happy Tuesday! And we choose to celebrate this auspicious day with something new, the “Monthly” cocktail feature. It was weekly, but we were having a hard time keeping up. So “Monthly” it is…

    In any event, is there any better flavor combination in cocktails than rum, lime and sugar?  So simple, so perfect and yet so flexible. The basic daiquiri is still a classic and one of our “go-to” drinks in any season. But like most classics, one you fully embrace the basic structure, one starts to riff and experiment. And with rum, probably more than any other spirit, the possibilities are endless.

    mid1Rum has more varieties than almost any other spirit. Molasses vs. cane juice, pot vs. column still, country of origin, aging, blending and filtration all come into play. And in the end, every nation, every island, every distiller has it’s own distinct flavor. And unlike whiskies, the range is incredibly broad. Scotch and Bourbon have many flavor profiles, but you know exactly what they are. Meanwhile there are rhum agricoles and cachacas that taste grassy like tequila, white rums so light in flavor that they are closer to vodka, aged rums that sip like whiskey and dark / black rums that are something else altogether….and that is where we have been playing lately.

    mid2While it may have a questionable reputation, (a few too many Meyers ‘n Pineapples in your youth can leave a mark) dark rum is nothing to be afraid of. In fact, the flavors range as widely as rum overall. Most dark rums will have bittersweet molasses core, but they also feature spice, vanilla, funk, chocolate, coffee and even maple syrup notes. And these are all flavors that make for tasty, complex and sometimes memorable cocktails.

    We often wax poetic about Appleton 12-year-old, our favorite rum, and one that may be called “dark”. But recently we started playing with something cheaper and a lot funkier, Cruzan Blackstrap rum. And this is fun stuff to play with. The Cruzan has all the dark molasses flavors along with notes of spice and maple, and with a lighter mouthfeel than you might expect. And at under 20 bucks a bottle, a real deal.

    midSo what did we do with the stuff? Experiment, of course. But after a while we made our own creation, the Midnight Daiquiri. The Midnight Daiquiri uses Cruzan Blackstrap rum (you could sub Gosling’s or Meyer’s), lime juice, falernum syrup, coffee liqueur and bitters. The sip starts with a bittersweet molasses nose and then a sweet, spicy “rum, lime and coke” flavor that ends with a slightly bitter note that cleans the palate. A very easy sipper, more refreshing than you might think and certainly worth a try.

    mid4The inspiration for the Midnight Daiquiri comes from a few excellent cocktails. The falernum (spiced lime syrup) and dark rum are from the Corn ‘n Oil, the coffee liqueur from the Port Antonio and the extra bitter notes from Comal’s Black Daiquiri. In each cocktail the common thread is to embrace the flavors of the dark rum, and not hide them. And in the Midnight Daiquiri you get the full spectrum, spice, coffee, maple and, of course, molasses, all playing well together.

    mid3So the next time you see that bottle of dark rum gathering dust on you shelf, take it down, pull out some limes and get to work. You never know what you might find…

    The Midnight Daiquiri:

    Ingredients:

    • 2 oz. black or dark rum (Cruzan Blackstrap)
    • 1 oz. fresh lime juice
    • 3/4 oz. falernum syrup (you can sub Velvet Falernum in a pinch)
    • 1/4 oz. coffee liqueur
    • 3 dashes Angostura bitters
    • 2 dashes Bittermens Tiki bitters (optional, but good)
    • Lime wheel, for garnish

    Assemble:

    1. Combine the liquid ingredients in a cocktail shaker with ice. Shake until well-chilled. Strain into a chilled coupé or cocktail glass. Garnish with the lime wedge and serve. You can also serve this cocktail on the rocks in a lowball glass.

     

     

     

  • ‘Cue, Cocktails And Cake For Memorial Day

    anejoAh, summer. You can feel it coming (here in Norcal, it barely left). But for the rest of the country, we gather that this summer will be particularly welcome. Now, we all know that summer isn’t “official” until the solstice, but around here (and hopefully where you are) summer starts on Memorial Day. And Memorial Day is “opening day” on the farm for weekend barbecue, big pitchers of punches and highballs and lots of dessert. So here are a few links to recipes we think you may want to try this weekend and into the summer (and don’t worry, they are well-tested).

    porkOur favorite summer meals almost all include real, low-and-slow barbecue (we also like steamer clams and lobster rolls, but those are for another post). And our favorite for Memorial Day remains Pulled Pork. We post a link to this recipe every Memorial Day for a reason, it rocks. Pulled pork is inexpensive, easy, feeds an army and tastes great. The only thing you need is time. For the best results you need to plan ahead a day or two- so get started!

    ribsIf you are worried about time, then Memphis-Style Ribs are the way to go. These ribs still benefit from a little extra prep time, but they are easily a one day meal. And, sooooo good. Trust us, make extra.

    brisketFinally, if beef is your thing, then Franklin Style Brisket is a real treat. Again, you get a great dish for a crowd, you just need to take the time to do it right. (We jumped the gun on summer and made this last weekend for some good friends, and it is still one of the best things going).

    fleurIf you happen to imbibe (and we hope you do), summer is the best time for easy punches or highballs. These are drinks that keep you and your guests outside, and not inside mixing drinks all the time. Our favorite summer punch is the Nouvelle Fleur, a sparkling tequila, citrus, St. Germain and Aperol concoction. This drink packs big, thirst-quenching flavors, but is relatively low-strength. Great for sipping.

    laniIf you want an easy punch, but with more, umm… “punch”, then we suggest the Lani Honi. This is a simple mix of white rum, lemon and Benedictine. But even with just three ingredients, the flavors are full and complex. Good stuff and easy to mix in a pitcher.

    monkFor those who like tall, cool summer cocktails, we always suggest bucks like The Kentucky Buck or Kentucky Monk. And for those who like riffs on classics, we love the Upside Down Martini, using vinho verde in place of dry vermouth. Crisp, cold and delightful. Continue reading

  • Weekly Cocktail #62: The Kentucky Monk (And The Kentucky Buck)

    monkHmm…I guess we should start calling these “monthly” cocktails.

    Anyway, things keep moving here at the farm. And times are good. A California horse won the Kentucky Derby, all while we were sipping one of our Mint Juleps. Very Nice. And we have strawberries in the garden (blueberries, too). So while the connection may be tenuous, we started looking for bourbon-based cocktails that use strawberries….as we have said before, it doesn’t take much inspiration to get us mixing drinks.

    monk10monk8And as luck would have it, our latest version of Imbibe magazine just arrived (you do subscribe, don’t you?) and had an article on “new classic” cocktails. The article included some of our favorites like the Bramble and the Jasmine, but it also included a drink we had not tried, the Kentucky Buck. The Kentucky Buck, a creation of Erick Castro, combines bourbon, muddled strawberry, lemon juice, simple syrup, bitters and ginger beer. Basically this is a bourbon buck with more going on. And like most “bucks” (spirits, ginger beer / ale, citrus), is a very tasty drink for summer.

    monk9monk6But since we have a bunch of strawberries (we are a farm / garden, after all), we decided to riff on the Kentucky Buck and bring out more of the strawberries. And the next steps were easy, we doubled the strawberries and then subbed Yellow Chartreuse for the simple syrup. And this is the key, the Yellow Chartreuse works with lemon and bourbon, but also adds sweet herbal notes that compliment the strawberries. What you get is all the sweet / sour flavor of the lemon, strawberries and ginger beer, but also complex herbal flavors all through the sip. Yum. And since Chartreuse is a big player here, we changed the name to the Kentucky Monk. Regardless, we suggest you try either version.

    monk7monk4One last note. We often buck (get it?) the trend and suggest using ginger ale rather than ginger beer in our bucks. While ginger beer can be better at times, we find the quality can be inconsistent and the musky flavors mask lighter spirits like gin (or vodka). But when working with bourbon or darker rums, we do suggest using a good ginger beer, as these spirits hold up to the bigger flavors. Either way, with summer coming, keep bucks in mind when planning your next party…. Continue reading

  • Weekly Cocktail #61: The Putney Farm Mint Julep

    julep7Well, it has been a while since our last weekly cocktail post. But the weeks keep coming, so we may as well get things restarted. After all, spring is the season of renewal. And we have just the drink to re-kick things off, our own version of a true classic, the Mint Julep.

    julepSadly (and frankly) way too many Mint Juleps suck. Yes, we said it, and we mean it. S.U.C.K. And those are strong words here at the farm, but all too true for this drink. Most Juleps are just fussy, boozy and minty. Some use bad bourbon or even fake mint (ack!). Or worse, feature flecks of mint all over the drink…and in your teeth. And many hide a bad drink in silly frosted silver cups with crushed ice and a straw. Ugh.

    julep2But, very happily, a return to the basics is all the Julep needs to return to greatness. The key step is to look at history and realize that the Julep is simply a forerunner of the basic cocktail. The first cocktail was just spirits, bitters, sugar (unrefined, but we will get to that later) and water. A good Julep is almost the same recipe, but with mint substituting for the bitters…..Hmmm….

    julep3So let’s start with the Bourbon. We recently fell in love with Four Roses Yellow Label for cocktails (and their premium Bourbons for sipping) and suggest you use it for an excellent Julep. First, the Yellow Label has a mash bill with a good slug of rye, so you get the expected oak and toffee notes, but with some real spice and a very clean finish. Good stuff. Second, the Yellow Label is about $20, one of the best values on the shelf.

    julep4On to sugar. This is easy. When the Julep was invented there was no such thing as refined sugar. We use a rich simple syrup of turbinado or muscovado sugar. These “raw” sugars add deep, smooth molasses notes to the drink that take the heat from the alcohol. Much better than plain white sugar.

    julep5 Continue reading

  • Mixology Monday LXXXIII Cocktail: Winter’s Last Gasp

    winter2It’s time for another Mixology Monday! Well, actually we are a week early. But it is St. Patrick’s Day, so may as well do a cocktail post. To be honest, we are not big fans of “drinking holidays” (we don’t need excuses to enjoy a fine cocktail). But when in Rome…uh…or Dublin…hmm…whatever. In any event, here is the theme from Craig at the excellent “A World of Drinks” blog (and thanks for Fred at Cocktail Virgin Slut for keeping the party going):

    mxmologoFor this month’s challenge I would like to take us back to the humble beginnings of the cocktail bar, the days when bartenders didn’t have the luxury of daily deliveries of ingredients from around the world. In these times bartenders would have been uncertain when they would again have the privilege to work with special ingredients so would naturally try to make the most of them… Such methods of preservation such as syrups and preserves have been staple ingredients behind the bar ever since, while others such as shrubs and sherbets were relatively short lived. The aim of the challenge is to go back to the days of the preserve, pick an ingredient, seasonal or not and treat it as if you won’t be seeing it again for quite some time. Syrups, sorbets, jam, shrubs and the like are all fair game, anything that will preserve the integral character of your favourite ingredient.

    winter5Seeing as how we are here on our “farm” and we make our own jams and preserves, this is a theme right up our alley. Right now we have apricot, strawberry and fig preserves from last year to work with. All are tasty and would mix well, but it was another project that guided us.

    winter3winter4Over the holidays, we got a small barrel for aging spirits and cocktails. The instructions said to start with “aging you own bourbon to season the barrel”, which really means aging some “white dog” (moonshine or un-aged corn whiskey) for a couple of months. So it has been a couple of months and what we have is something “bourbon-like”, with a light brown color and some vanilla and caramel notes, but lacking in any integration, sweetness or spice. Fun, but not necessarily good.

    winter6winter7But our immediate thought was if we added some sweet fig jam to our “bourbon” we might be onto something. And we were right, the overt sweetness, spice and slightly oxidized notes of the figs really smoothed out the edges. After that we played with bitters and decided to use the “Bitter Frost” Basement Bitters from Tuthilltown, the suppliers of our aging barrel. These bitters use aged rye whiskey as a base along with sarsaparilla, maple and spices. This added some needed depth of flavor and complexity. Better. Continue reading