• Monthly Cocktail #2: The Case For A True Mai-Tai

    MaiTaiThe Putney Farm crew recently returned from a delightful trip to Kauai. All good, nothing to complain about…but, maybe…um…there was one little thing. And it has to do with the classic Tiki drink, the Mai Tai.

    maitai2You see, the problem was that while we were served a number of “Mai-Tais” on the trip, the only real Mai Tai we had was at home (of course we stocked a decent bar in Kauai!). Not to say there was anything wrong with the many fruity-dark rum floater-bamboo cup-multiple garnish catastrophes “creations” we drank. Hey, its rum, lime, pineapple and a bunch of other stuff- how bad can it be? And usually it isn’t all that bad. However…maitai8

    maitai3A real Mai Tai, made with the right ingredients and in the right way, is just so much better. There is a reason everyone thinks “tiki” when they hear the word Mai Tai, it is a damn fine drink. Sweet, tart, funky with a nutty “I-know-not-what” at the finish, the Mai Tai is a perfect example of what makes cocktails so special. It is way more than the sum of its parts.

    maitai4So what about those “parts”? The other good thing about the Mai Tai is that the only truly esoteric ingredient is Orgeat (pronounced or-zhay) syrup, basically almond (and sometime apricot kernels) flavored syrup with some orange flower water. You can find Orgeat in many liquor stores or make your own. We have done both. Here is a well-known recipe to make it yourself. Small Hands makes a natural version that is very tasty, but the artificially (gasp!) flavored versions from Trader Vic and Fees taste just fine.

    maitai5Otherwise you need just a few other ingredients; fresh lime juice, triple sec, sugar syrup, a light grassy rum (rhum agricole is good), a dark funky rum, a sprig of mint and some crushed ice…..and a few extra minutes to make the drink.

    As for the rum, experts like Beachbum Berry and Rumdood all suggest an equal combination of Appleton 12 year (for the dark, funky notes) and Rhum Clement VSOP (aged, but still bright and a bit grassy) as the “standard”. And we agree. But we also like to play around and find other dark rums like El Dorado 8, 12 and 15 are all good (inexpensive) subs for the Appleton 12. We also think you can sub rhum Barbancourt (3 or 5 star) for the Clement, if the Clement is hard to find.

    maitai6Triple sec? We like Cointreau, but many suggest Clement Creole Shrub. Use what you like. Crushed ice? Trust us, it looks better and dilutes the drink properly. Mint Spring? Adds a bright note to the aroma of the drink, and it looks good. So does the lime shell. Got it? Good!

    Finally, one note on the history of the Mai Tai. While cocktail geeks historians quibble about the details, Trader Vic Bergeron made this version of the drink famous (even if Don the beachcomber made something else with the same name earlier). And Vic was a Bay Area guy, so we will stick with our man and tip our caps to Vic for this delightful sip. Now go make one before the summer is over!

    maitai1The Mai Tai:

    Ingredients:

    • 1 oz. dark(er), funky rum (Appleton 12 or El Dorado 8, 12, 15)
    • 1 oz. light(er) rum (Clement VSOP, rhum Barbancourt)
    • 3/4 oz. lime juice
    • 1/2 oz. orgeat syrup
    • 1/2 oz. triple sec
    • 1/4 oz. simple syrup
    • Mint sprig, for garnish

    Assemble:

    1. Using a blender, ice crusher or lewis bag, crush a bunch of ice.
    2. Add all the liquid ingredients to a cocktail shaker with ice. Reserve the lime shell. Shake until well chilled.
    3. In a lowball glass, add the crushed ice and the lime shell. Stain the cocktail into the glass and garnish with the mint spring. Enjoy. Repeat.

     

     

     

  • 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.

     

     

     

  • Mixology Monday LXXXII: The Hanalei Sour

    sour5Mixology Monday time again! And not a moment too soon. We were getting a bit one-dimensional with our cocktails here at the farm (playing with Old Fashioned variants mostly), so it is always good to get the creative juices flowing (pouring?). Here is the theme from the excellent Ginhound Blog (they took the name before we could):

    mxmologoSome of the most iconic cocktails are Sours… There is a reason for this: A perfectly balanced sour is a work of art. What has happened to the Margarita shows exactly what is at stake when mixes replace bartender skill. For this month’s MxMo I suggest that we test the sour to the limit: Are there citrus besides lemon, lime and grapefruit that works in a Sour? Is citrus the only possible souring ingredient? Could vinegar or other tart fruits or vegetables be used? Let’s also include the Daisies and the Fizzes – that widens the playing field with eggs and whatever makes you fizz to play with. Let’s play with the garnish – or just take Jerry Thomas’s advice from The Bon Vivant’s Companion: In mixing sours be careful and put the lemon skin in the glass.

    Ah, sours, one of our favorite types of cocktail. And just like last month’s theme of Highballs, it is a good reminder that there are only a few “families” of basic cocktails and that most creations are just riffs on a common core. So with this in mind, we got to work.

    sourThe cool thing about a sour is the basic construct is so easy: spirits, sour and sweet. The hard thing is making them all play nice together. Too much of any ingredient can make a sour into a mess. And while we are not big fans of the term “balanced”, it is the right term for a good sour. The sour brightens your palate, the spirits give some kick and the sweet smooths the flavor. Alchemy.

    sour1sour8Now we just needed some inspiration. In our case, since some of the crew are in Kauai (with a much smaller bar to work with), we chose to use local ingredients as our core. And in Hawaii that means sugar and pineapple, at one time both were the primary crops of the islands. We also have a bounty of local citrus (Tahitian and Calamondin limes) and local rum, Koloa from here in Kauai (good stuff). We also got some local coconut flavored sugar…hmmm. Time to make a local daiquiri variant….that may delve into the realm of tiki. But both daiquiris and tiki drinks tend to be sours, so when in Kauai……

    sour3The Hanalei Sour combines fresh muddled pineapple, lime juice, coconut sugar (or just superfine sugar), Koloa Gold Rum and Tiki Bitters (Angostura in a pinch). We also garnish with fresh pineapple, lime, rim the glass with the coconut sugar (vanilla sugar would also do well here) and add some bitters to the foam on top of the drink. Is this really a sour? Or more tiki? Not sure. But we are sure it tastes good.

    sour4 Continue reading

  • Weekly Cocktail #60: The Stone 75

    The Stone 75 Cocktail.

    The Stone 75 Cocktail.

    Ah, cocktails. Just when you think you’ve had enough….they pull you back in. And in this case, “had enough” meant that we recently hosted Mixology Monday and had seen our fill of cocktails and photos. We were a bit tired. Time for some tea, maybe a sip of wine, new kegs on tap (an IPA and a crisp golden ale), and perhaps some hard cider to celebrate the season. Cider? Hmm….

    stoneAnd this is what happens once you start mixing drinks and catch the bug. We got a few different bottles of hard cider to play with and suddenly the gears started grinding turning and we were mixing away. This time the inspiration came from a bit of internet research into different styles of cider. While looking at dry vs. sweet cider we saw a recipe for the Stone Fence, one of America’s oldest cocktails and perhaps our original highball.

    stone1stone2The Stone Fence is the simple combination of a big glass of hard cider and a shot of rum, applejack or whiskey. This drink is literally hundreds of years old and the variety of hard liquor simply reflects what was available at any time or different regions. Applejack in New Jersey or rum in Massachusetts, gave way (somewhat) to whiskey, but all still work. At some point, most people added ice to the mix and we get this “proto-highball”. A good sip, particularly if feeling a bit lazy. But as you may have guessed, the big issue is that this is a strong drink. We will forgo the “fell face-first into a Stone Fence” jokes…but you get the idea.

    stone7We decided to play with the basic recipe and craft something with a bit less booze (but just a bit) and a slightly more elegant presentation. We also had some old-school sugar to play with (a piloncillo of Mexican sugar that would be similar to colonial-era sugar) and decided to include it in the cocktail. As for inspiration, we looked to two of our favorite sparklers, the citrusy French 75 and the bitters-heavy Seelbach.

    stone3After some very pleasant experimentation, we came up with the Stone 75. The Stone 75 combines muddled lemon peel and sugar with lemon juice, Cointreau, Jamaican rum, applejack, tiki bitters (Angostura also work) and dry hard cider. Served in a coupé or flute and topped with a lemon twist, this is a very pretty cocktail.

    stone4stone6 Continue reading

  • Mixology Monday LXXVIII Roundup: Intercontinental

    Time of the Saison cocktail.

    Time of the Saison cocktail.

    Another Mixology Monday has come and gone, so now it is time for the roundup. Our theme was “Intercontinental” and the goal was to mix a cocktail, or cocktails, that have “ingredients” from at least three but up to seven continents. And, as we mentioned, the definition of  “ingredient” was pretty broad, so we hoped to see many cocktails that spanned the globe….including Antarctica.

    mxmologoSo how did everyone do?  Very, very well, IMHO. The cocktails, photos and the stories were great. We actually had many of the ingredients (should we be embarrassed about that?) and mixed a number of the drinks. Very tasty. And just as important, an excuse (motivation?) to try something new. Whenever we feel we may be getting into a slight cocktail “rut”, Mixology Monday snaps us out of it.

    Thanks again to everyone for participating and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo going. Here is the roundup (in no particular order):

    Feu-de-vie, one of our favorite booze blogs, covers six continents with the Giganta, a coffee-pineapple tiki-ish concoction with homemade Coffee-Macadamia Orgeat. Nice. We want some of that…

    Giganta cocktail.

    Giganta cocktail.

    Next we get the Vegan Pisco Sour from Elana at Stir and Strain. She has lovely creations and her photos are some of the best we have seen. For this cocktail, not only do we get four continents, but some cool info on using beer as a substitute for egg whites in “foamy” cocktails. For vegans, good stuff. For us, a tasty drink. Everyone wins.

    Vegan Pisco Sour cocktail.

    Vegan Pisco Sour cocktail.

    Amarula, the “Bailey’s of Africa” makes its first (but not its only) MxMo appearance in Swizzlestick’s Life is Beautiful cocktail. Lychee liqueur made it in as well. A truly global cocktail that hits six continents. Well done.

    Life is Beautiful cocktail.

    Life is Beautiful cocktail.

    The good folks at Booze Nerds take advantage of a good name/story and global ingredients to cover seven continents with the Amundsen (nice historical reference guys!). More importantly we get a very creative drink with spirits, amaro, bitters, spice, a tea reduction / syrup and a port wine float. Gold Star.

    Amundsen cocktail.

    Amundsen cocktail.

    The Straight Up, gives us another drink using Australian port and narrative license to cover seven continents with the ….and Antarctica. Again, we also see some tea and amaro in play for this beautiful aperitif-style cocktail. We certainly are intrigued with the mix of bitter, tannic, smokey and herbal ingredients. Gold Star.

    ...and Antarctica cocktail.

    …and Antarctica cocktail.

    Our Bay Area neighbors and frequent travelers BarFlySF, take us to five continents and then a few layers of hell as a bonus…seriously. They give us Dante’s Divinia and Dante’s Divinia Down Under, riffs on the Dante’s Paradise cocktail they discovered at Longman and Eagle’s in Chicago. And with some Habanero shrub involved- there will be some fire.

    Dante's Divinia.

    Dante’s Divinia cocktail.

    Out in Tennessee, Sass and Gin goes a slightly more traditional route with the Madison’s Revenge. This Manhattan variant shows that you can get to five or six continents quicker than you think. A little tuning of sweetener, spice or garnish and you have a global cocktail. Good work.

    Madison's Revenge cocktail.

    Madison’s Revenge cocktail.

    Our fearless leader Fred Yarm of Cocktail Virgin Slut pulls out a bottle of Van Der Hum, an African tangerine and spice liqueur, for a very spirituous, old-time cocktail the Daiqurbon. We expected to see a bit more Van Der Hum this MxMo, but since we couldn’t find any here in Norcal, we are glad somebody found some.

    Daiqurbon cocktail.

    Daiqurbon cocktail.

    Continue reading