• Mixology Monday XCVIII Cocktail: Abeilles et Lavande

    lav5Since we are hosting Mixology Monday (and don’t worry, the due date is 6/15) we thought we should post a few cocktails for our “Hometown Hooch” theme over the next few days- this is our first. Here is the breakdown:

    One of the best recent developments in the world of cocktails and spirits is the reemergence of regional, craft distillers. And we say “reemergence” because 100+ years ago, before the twin scourges of Prohibition and virtual monopolization “industrialization,” distilling was often a truly local endeavor. Not so long ago, if you wanted some booze, it was often made in your neighborhood and for the tastes of the locals. Sadly, for a few generations, that wasn’t the case… But, quite happily, those days are back… There are literally hundreds of local and regional distillers making some seriously tasty spirits… and now is the time for our monthly online cocktail party to send them some love.

    Your quest is simple. Create a new cocktail, or refashion a classic, using your favorite “hometown hooch” (and we can expand the definition of “hooch” to include spirits, liqueurs, aperitifs and beer)… A little local flavor or history on your “hometown hooch” is very welcome.

    We have to admit, we chose this theme because we have a few local distillers in mind; one well-established and nationally recognized, another a new kid on the block. We will start with the new kid on the block, Venus Spirits of Santa Cruz. The brainchild of Sean Venus, Venus Spirits makes a range of booze including whiskeys, aquavit, an excellent tequila (or “agave spirit”, since it is made in the states) and some very tasty gin. Not surprisingly, we really like the gin (the tequila didn’t last long either).

    lavlav1lav2Venus Spirits Gin Blend No. 01 has a cool feature where they show the list of botanicals they use in their gin. In this particular blend, the flavor that truly stands out from the standard juniper and citrus is a delightful touch of lavender. You know the lavender is there but it never dominates or drowns out other flavors. And, most importantly, it doesn’t have any “soapy” flavors you often get with flowers like lavender or violets. With such a unique flavor profile, this is gin worth seeking out.

    lav4As for the cocktail, we decided to use local lavender for inspiration. We have the gin with lavender notes. And as it turns out, Putney Farm honey is mostly lavender and the lavender patch is right by our Meyer lemon tree. From there, we looked at our favorite gin and lemon cocktails and went for a riff on the classic French 75. We sub our lavender honey for sugar syrup, use a local sparking wine instead of champagne and garnish with a lavender flower from the garden. It tastes like a French 75 but with sweet floral aromas and light lavender flavor. A good sip from beginning to end- think lavender lemonade, just better…..way better.

    lav6We call the drink the “Abeilles et Lavande” (translation: Bees and Lavender). This is a serious “hometown hooch” cocktail.  In fact, everything in this drink comes from well within 50 miles….heck, the lemons, honey and lavender come from within 50 yards.

    lav7Abeilles et Lavande:

    Ingredients:

    • 1 1/2 oz. Venus Spirits Gin Blend No. 1*
    • 3/4 oz. fresh lemon juice
    • 3/4 oz. lavender honey syrup (1-1 honey and hot water)
    • 2-3 oz. sparkling wine or champagne
    • Lavender flowers, for garnish

    * Note, if you can’t get Venus gin but want the lavender flavor, we suggest you lightly infuse a lemon/honey mixture with just a touch of lavender, a little goes a long way.

    Assemble:

    1. Put the gin, lemon and honey syrup in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled flute or coupé. Add the sparkling wine.
    2. Slap the lavender flower in your hand and add to the top of the cocktail as garnish. Serve.
  • Mixology Monday XCVIII Announcement: “Hometown Hooch”

    anejoHappy Monday! We here at the farm are proudly hosting another Mixology Monday, the awesome online cocktail party. Here is this month’s theme, the due date is EOD 6/15 (but we tend to be a bit flexible with time here at the farm):mxmologo

    One of the best recent developments in the world of cocktails and spirits is the reemergence of regional, craft distillers. And we say “reemergence” because 100+ years ago, before the twin scourges of Prohibition and virtual monopolization “industrialization”, distilling was often a truly local endeavor. Not so long ago, if you wanted some booze, it was often made in your neighborhood and for the tastes of the locals. Sadly, for a few generations, that wasn’t the case…

    But, quite happily, those days are back. While we still get to enjoy quality national and global spirits, there are literally hundreds of local and regional distillers making some seriously tasty spirits…and now is the time for our monthly online cocktail party to send them some love.

    Your quest is simple. Create a new cocktail, or refashion a classic, using your favorite “hometown hooch” (and we can expand the definition of “hooch” to include spirits, liqueurs, aperitifs and beer). Feel free to feature new distillers or local favorites that have withstood the test of time. And since part of the fun of cocktails is the story that comes with every drink, a little local flavor or history on your “hometown hooch” is very welcome.

    You can get more scoops at the Mixology Monday announcement page but here are the basics:

    • Find or create a recipe using some “hometown hooch”, then post the recipe, and include a photo and your remarks, on your blog, tumblr, or website. If you lack one of those, feel free to post on eGullet’s Spirits and Cocktails forum.
    • Include the MxMo logo in your post plus links back to the Mixology Monday and Putney Farm sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated
    • Let us know about your post by Monday night, June 15th by posting a link to your post in the comment section on his post or tweet us @putneyfarm.

    Thanks for “playing” and thanks again to Fred Yarm at Cocktail Virgin Slut for keeping the party going. Here are some bonus cocktail pics…julep7

    The Royal Sazerac cocktail.

    The Royal Sazerac cocktail.

    silver6

    maitai1viv2

  • Citrus Cordials (Go Make A Gimlet)

    cordial5One of the great, ongoing arguments of cocktail geekery concerns the classic Gimlet. You see, some folks say a Gimlet is just Rose’s Lime Juice (originally Rose’s Lime Cordial) and gin. Other folks say a gimlet can be gin, fresh lime juice and sugar or maybe gin, Rose’s and then some fresh lime juice. Now this may seem somewhat trivial, but this kind of esoterica gives drinkers “cocktailians” an excuse to have more drinks…all in the name of “research”. Nice trick, huh?

    Regardless of the recipe, the Gimlet is a good cocktail that is also very easy to make. And since gin and Rose’s are available (and shelf stable) all over the world, it is nice to have a cocktail you can enjoy almost anytime/anywhere (joining classics like the gin and tonic and Scotch and soda). And even with Rose’s in the US being pretty artificial (corn syrup and plenty of preservatives and colors), the classic Rose’s and gin Gimlet is still served in plenty of good bars.

    cordialBut the Rose’s ingredient list did get us thinking that we could probably make our own lime cordial, and since we have a bunch of lemons we could make lemon cordial as well. So what is a cordial? Basically, a cordial is a mixture of concentrated citrus juice and sugar, usually also flavored by the citrus zest. Lime is the most popular cordial, but lemon and grapefruit cordials are also quite good.

    cordial1What is the difference between a cordial and a citrus syrup (like sour mix or oleo saccharum)? Most cordials are reduced by half using heat, while most syrups are not reduced or are made using “cold” methods. In general, syrups will have fresher, lighter flavors, while cordials will have a stronger more “candyish” flavor. We like both syrups and cordials in cocktails, but find that a combination of cordial and fresh juice adds extra layers of flavor to cocktails and house-made sodas.

    cordial2As for making citrus cordials, it’s easy (we adapted a recipe from Imbibe). Zest and juice some citrus, heat the juice with sugar, let it reduce by half and then cool, add zest and steep, then strain. From there, you can make gimlets (and a very good riff on the Margarita, btw) with your lime cordial and some fresh juice. With the lemon cordial we suggest you make the best whiskey sour of your life.

    cordial4And if you aren’t feeling boozy, the cordials are an easy base for tasty sparkling limeade / lemonade. We suggest 1 part cordial and 1 part juice to 3-4 parts sparkling water. Regardless, once you make some citrus cordial, it doesn’t seem to stick around very long- there are just too many tasty things you can make.

    The Classic Gimlet:

    Ingredients:

    • 2 oz. dry gin
    • 3/4 oz. lime cordial (Rose’s Lime Juice)

    Assemble:

    1. Combine gin and cordial in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled cocktail glass or coupé, serve.

    —–

    Modern Gimlet:

    Ingredients:

    • 2 oz. dry gin
    • 3/4 oz. lime cordial (homemade, see below)
    • 3/4 oz. fresh lime juice

    Assemble:

    1. Combine gin, cordial and juice in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled cocktail glass or coupé, serve.

    —–

    Putney Farm Whiskey Sour:

    Ingredients:

    • 2 oz. bourbon
    • 3/4 oz. lemon cordial (homemade, see below)
    • 3/4 oz. fresh lemon juice
    • 1 dash Angostura bitters

    Assemble:

    1. Combine bourbon, cordial, juice and bitters in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled cocktail glass or coupé, serve.

    —–

    Lime Cordial:

    Ingredients:

    • 12 limes (or enough for 1 1/2 cups of juice)
    • 1 1/2 cup sugar

    Assemble:

    1. Zest the limes, set zest aside.
    2. Juice the limes until you have 1 1/2 cups of juice. Add juice to a saucepan and then add sugar. Bring juice and sugar to a low simmer and reduce by half, stirring occasionally. Once reduced by half, take off heat and cool for 10 minutes.
    3. Add the zest to the pan, stir and let steep for 10 minutes. Strain the cordial, removing all zest, into a sterilized glass container. Will keep for 2 weeks in the fridge.

    —-

    Lemon Cordial:

    Ingredients:

    • 8-10 lemons (or enough for 1 1/2 cups of juice)
    • 1 cup sugar

    Assemble:

    1. Zest the lemons, set zest aside.
    2. Juice the lemons until you have 1 1/2 cups of juice. Add juice to a saucepan and then add sugar. Bring juice and sugar to a low simmer and reduce by half, stirring occasionally. Once reduced by half, take off heat and cool for 10 minutes.
    3. Add the zest to the pan, stir and let steep for 10 minutes. Strain the cordial, removing all zest, into a sterilized glass container. Will keep for 2 weeks in the fridge.
  • The Cask-Strength Bourbon Old Fashioned

    ofA funny thing often happens when you “go deep” into a subject, you often find yourself back at the beginning. And that is certainly true when you get into cocktails. You may play with tiki, sours, endless Martini and Manhattan variants, molecular mixology, shims, cobblers, smashes, etc. But in the end, you will most likely find yourself a fan of the original cocktail; spirits, sugar, bitters and water. These days, most people call that drink an Old Fashioned.

    of3of4And even at its most basic, you can still play around with Old Fashioneds. They work with different spirits (beyond whiskey, aged rum or brandy Old Fashioneds are a delight), sweeteners and bitters, and experimentation will yield very tasty results. But the one area we suggest is going back even more to the source, and try using high-proof, “cask-strength” spirits. And we don’t mean “bonded” spirits at 100 proof (although they are great in cocktails) we mean the hard stuff, 110 proof -140 proof. Yup, serious booze.

    of5Now you may say, “whoa, that will be way to strong”. But part of the magic of cocktails is dilution with water; not enough- the drink is too hot, too much- the drink is watery and bland. But if you get it just right, the drink sings. And with cask-strength spirits, the drink not only sings, but changes in the glass as you slowly sip at your cocktail (and we do recommend a slow pace).

    of6of7of8Now purists may say that we should use rye instead of bourbon and that you shouldn’t add anything other than water to quality, cask-strength bourbon. And while we understand these arguments, we can say that we prefer bourbon (and there are more cask-strength options available) and that you need to try the Cask-Strength Bourbon Old-Fashioned before you judge it. This drink is true alchemy, always changing over time, but with deep caramel, wood, spice and balanced sweetness throughout. Just try it… Continue reading