Tag Archives: Cocktails

  • Mixology Monday XC Cocktail: The Barrel-Aged Vieux Carre’

    October 17, 2014

    2 Comments

    carre6Wow, time flies. Between a delightful trip back east and going to Giants playoff games, it has been a month since our last post (yes, we are slacking). Giants baseball seems to do this to us every even year. And while we are a bit tired of ballpark food and beer, we are ecstatic about the games themselves. Our boys were at the game when Travis Ishikawa hit a walk-off home run to win the pennant. A memory we can all share for the rest of our lives. Simply Awesome!

    mxmologoMeanwhile, we are happy that Mixology Monday is getting us back to the blog. This month we are hosted by Joel of the Southern Ash blog. We are fans of Southern Ash, and the theme of “Balance” doesn’t disappoint. Here are the details:

    Perfect symmetry is your theme this month!  A “perfect” drink splits the liquor or liqueur evenly between two related ingredients.  The most common “perfect” drink is a Perfect Manhattan where the vermouth is split between sweet and dry to create an altogether different experience.  A perfect Old Fashioned splits the bourbon and rye are both used to create a singularly distinct experience. When done well, splitting the liquor lets each of the unique flavors and components of the shine through.  Because they share a background, they don’t war with each other but instead you get both the mellow sweetness of the bourbon with the spicy backbone of the rye in that Old Fashioned… Why make a choice when you can have it all?! Your challenge is to create a new cocktail or explore an existing cocktail that splits the liquor or liqueur evenly in a “perfect” manner…  Can you challenge yourself with gin and vodka in a light summer appropriate beverage?  Perhaps you’ll delve deep into splitting Sambuca and ouzo in an anise-flavored digestive? Getting bored with tequila, maybe a perfect margarita with the backbone of mezcal will reawaken your appreciation? Campari too assertive for you?  Maybe make a Perfect Negroni with Aperol lightening the weight. Let you imagination run wild!

    carreNow, normally, we aren’t fans of the term “balance” when discussing cocktails (and wine). All too often it just means “what I like”. But in this case, the idea of balanced ingredients and ratios is excellent. It also happens that we already had a very “balanced” cocktail in the works, the Vieux Carre’….even better, a barrel-aged Vieux Carre’ (that’s why we were already working on it).

    carre1carre2For those of you unfamiliar with the Vieux Carre’ it’s essentially New Orleans’ version of the Manhattan. But like many riffs on the Manhattan, this is might be better than the original. The Vieux Carre’ includes equal parts Cognac (or Armagnac, if you are cheap like us), rye whiskey and sweet vermouth along with equal parts of Angostura and Peychaud’s bitters, a welcome splash of Benedictine and a lemon twist. What you get is something that tastes like a Manhattan but with much more spice from the rye, vermouth and bitters yet smoother flavor from the brandy and Benedictine. And smooth is the word here. When you hear New Orleans called “The Big Easy”, we think that description fits the Vieux Carre’ even more than the Sazerac. Continue reading →

  • Mixology Monday LXXXIX Cocktail: The Improved Stinger

    September 22, 2014

    9 Comments

    stinger4It seems like the equinox is a very good time for Mixology Monday. Why? Not really sure, but new seasons are a time of transition and always prod us to try new things. And, with ever-so-perfect-timing, our host Chris of the Bar Above blog chose this month’s theme, “The Unknown”. Here is the rundown:

    mxmologoBasically the idea is to try something new, an ingredient or technique that you’ve never had experience with before and create a cocktail around it… Use a spirit that you’ve never used before. It could be a base spirit, modifier or that Belgian Ale that rings in at 15% alcohol. Use an ingredient that has always captured your imagination in the supermarket. Maybe that weird looking fruit that you always walk by at Whole Foods, or that unusual looking vegetable that you can’t even pronounce. [or] Use a new technique that you’ve never tried, but have always wanted to. Have you been dying to make your own vermouth, amaro, or martini glass made completely out of flavored sugar.

    Ah, cool theme- and we had just the right ingredient to work with, Branca Menta. What is Branca Menta? It is an amaro / digestif, that as it’s name suggests, has a clear mint note (along with a bittersweet herbal base). The lesser-known cousin of Fernet Branca (a Bay Area favorite), the Menta has a big kick of sweet mint with a clean, bitter and pleasantly medicinal finish. Yes, that may not sound great, but like most amaro, the Menta is an acquired taste. But once you try it, you do seem to keep coming back.

    stingerSo what to make with the Menta? That was also easy. We have to admit that neither of us have ever had a Stinger, the classic combo of Cognac and Creme de Menthe. And there is a reason for that- it sounds totally nasty (and like a waste of good Cognac). But we figured the Menta would make for a better version of the Stinger. And after a little research, we found a good recipe for an “Improved” Stinger using the Menta from the blog Caskstrength. Excellent.

    stinger1The only other issue was the Cognac. No way were we using either Cognac, or even Armagnac, in this drink (you could, and it would be surprisingly good). But we did have a very smooth, tasty and affordable Spanish brandy to use, and it was a perfect fit with the Menta, letting its mint flavor lead the drink. The only other ingredient is a little rich simple syrup to add sweetness that Creme de Menthe would traditionally supply.

    stinger2So how does the Improved Stinger taste? You get a minty nose followed by pleasant kick of the brandy and then a long middle of herbs and mint with a surprisingly clean finish. Sweet, but not at all cloying. Would we drink this every day? No. But as a nice autumn or winter sipper, we can see ourselves enjoying the Improved Stinger. And now we have another way to enjoy the Branca Menta. Continue reading →

  • Bonus Cocktail: The Fourth Degree

    August 27, 2014

    73 Comments

    fourth10How do you know when you have officially become a cocktail geek? (Besides, you know…blogging about them.) Well, there are a few signs; multiple bottles of bitters, obsession with vintage glassware, too much gin and very little vodka, rum from at least 6 different Caribbean countries and the obligatory bottle(s) of absinthe are all reliable signs. Throw in some Falernum and Fernet and it is pretty clear that you, my friend, are a cocktail geek.

    fourthBut there is another major sign that you have gone over to the dark side (and, let’s face it, some of us enjoy it over here). Vermouth. If you have multiple bottles of vermouth and they are (hopefully) in the fridge, then you are probably a cocktail geek. And if you actually mix, match and test different recipes with different vermouth, then you are definitely a cocktail geek. Welcome.

    fourth2But even if you aren’t a cocktail geek (yet) we do suggest that all educated drinkers keep a good bottle each of sweet and dry vermouth. Keep them in the fridge, and use them often. Each brand has its charms and we suggest you experiment. And beyond the basic Martini and Manhattan, there are many experiments worth trying. We suggest the Fourth Degree be one of your first experiments.

    fourth8We will forgo some of the history (the drink, with differing recipes, is found in the Savoy and Imbibe!), but the Fourth Degree is a classic from the “golden age” of pre-prohibition cocktails. It lands somewhere between the Martinez (the proto-Martini) and the classic “wet” Martini. Not surprisingly, it uses gin and vermouth. But in this case, equal amounts of gin and both sweet and dry vermouth- along with a dash of absinthe and a lemon twist.

    fourth4Now you may say “meh”, but we suggest you try the Fourth Degree before you judge it. The drink is a bit sweet, but the flavors are deep, multi-layered and complex. You will get herbal and anise notes, but also surprising hints of fruit, chocolate and almond. The aroma of herbs and lemon peel is just as delightful. And, due to the large proportion of vermouth, the drink isn’t too strong. Go ahead and have another…

    fourth9The Fourth Degree is also a recipe that welcomes experimentation. Many have made the drink dryer with a larger proportion of gin, and that is very good. You can also play with the vermouth. Changing the sweet vermouth from M&R to Carpano Antica to Dolin to Vya will make for a substantially different drink. As will changes with the dry vermouth (we like Dolin and Vya here). But, of course, to truly experiment you need to collect a bunch of vermouth….hmmm….see what we mean?

    The Fourth Degree Cocktail:

    Ingredients:

    • 3/4 oz. dry gin
    • 3/4 oz. dry vermouth
    • 3/4 oz. sweet vermouth
    • 4 dashes (1 tsp.) absinthe
    • Lemon twist

    Assemble:

    1. Add all the liquid ingredients to a cocktail glass with ice and stir until well-chilled. Strain into a chilled cocktail glass or coupé. Garnish with the lemon twist. Serve.

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

    August 14, 2014

    7 Comments

    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.