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Mixology Monday

Mixology Monday Digestif Roundup

I really just want to thank everyone who joined me this month and shared some original recipes, and some of their favorite digestif cocktails with us for Mixology Monday. Amaro played a large role this round, in addition to some whiskeys, overproof spirits, coffee, and even some Aquavit with a curry powder simple syrup.

Here’s a roundup of this month’s submissions:

Craig E. over on the Egullet forum created the Notte Bene with Spanish Brandy, Amaro CioCiaro, Vecchio Amaro del Capo garnished with a generous lemon twist and brandied cherry.

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Fred Yarm of the Cocktail Virgin Slut blog made The Bitter Swagger from Brad Parson’s Amaro book. A riff on a Pisco Sour, the drink contains Amaro Nardini, Pisco, Cocchi Americano, Lemon Juice, and an Egg white.

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Forrest Cokley from the A Drink with Forrest Blog came up with two drinks to celebrate our Digestif theme, the first one being the Jamaican Valet, with Rum Fire Overproof Rum, Amargo-Vallet, lime juice, and simple syrup. His second cocktail, the Heated Conversation also contained Rum Fire overproof Rum, Fino Sherry, and Amaro Montenegro.

 

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Adam over at Mr. Muddle created the Prison Tattoo with Ramazzotti, Averna, Ginger Liqueur and Rock and Rye.

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Michael over at the Drunken Diplomacy blog created the savory Golden Compass with Aquavit, Curry Powder Simple Syrup, and Gin.

Katie over at the Garnish Girl blog made her favorite disgestif served at SRV in Boston, The Innocents Abroad with Fighting Cock Bourbon, Amaro Nonino, Gran Classico, and Kina L’Aero D’Or.

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Gary of Doc Elliott blog made two creamy drinks, the Danny Boy, and the Coffee Amaro Flip. The Danny Boy contains cold brew coffee syrup, Tullamore Dew Special Reserve 12 year, Licor 43, and Montenegro. The Coffee Amaro Flip contains White Rum, Amaro Nino, Cream, Simple Syrup, Coffee Liqueur and a whole egg.

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Lastly, yours truly. I created the Betsy Ross and the Flag by swapping in Madeira for the Ruby Port called for in the recipe.

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And there you have it. Our Mixology Monday roundup. Thanks for participating.

Mixology Monday

Betsy Ross and the Flag

dsc_0872Here’s a digestif cocktail perfect for this month’s Mixology Monday. No, the famed flag-maker Betsy Ross did not create this boozy-based number. I think it’s delicious, nonetheless.

I first came across the Betsy Ross cocktail this afternoon while flipping through my copy of the PDT Cocktail Book. The original recipe is a mixture of Cognac, Ruby Port, and Grand Marnier topped off with Angostura bitters and garnished with some grated nutmeg. The combo intrigued me, but I didn’t have any port.

What I did have on hand was some Madeira. Flips are my drink of choice this time of year, and my favorite recipe of the bunch is the Boston Flip. A beautiful combo showcasing equal parts peppery rye and sweet, nutty Madeira. A whole egg. Lots of grated nutmeg. A lazy bitch’s eggnog if you will.

Being the resident rule breaker that I am, I totally bastardized the recipe and used what fortified wine from Portugal I had on hand. They’re different products, but they’re similar enough and from the same country. How off the mark could I be?

The truth, it wasn’t that off the mark at all. Matter of fact I was pretty pleased with the results. I can’t get enough of Pierre Ferrand Cognac right now. Once I mixed it with some Madeira, a special kind of magic happened. The dried fruit and nut notes worked with the nutmeg. Delicate and smooth.

Betsy Ross and the Flag

Ingredients:

  • 2 ounces Pierre Ferrand Ambre Cognac
  • 3/4 ounce Madeira
  • 1/2 ounce Grand Marnier
  • 2 dashes Angostura Bitters
  • Freshly grated nutmeg, to garnish

Instructions:

Stir ingredients in a mixing glass until chilled. Strain into a chilled cocktail coupe and grate fresh nutmeg on top as garnish.

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Mixology Monday

Mixology Monday Announcement: Digestifs

It’s December. There’s a chill in the air, and if you’re located in the U.S. like I am, we are smack dab in the middle of a busy holiday season. This time of year is known for calorie laden holiday meals surrounded by family and friends, so it seemed like the perfect time to explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties.

Digestif’s are pretty popular in my world – they usually include a touch of sweetness and/or a higher alcohol percentage. They help settle a meal and bring the night to a close.

Options to use classic digestive products are endless here, from smooth whiskey and bourbon to brandy, port, sherry, and many liqueurs. Many products (like Fernet, aromatized wine, and other amaros) have been created for this sole purpose.

Let your imagination run wild, and make a beverage highlighting at least one product known for its digestif qualities. You can create a cocktail of your own, or you can post about digestif recipes you find in literature. Want to stick with Cognac, go for it. Does the idea of crafting a cocktail with Barolo Chinato, or another Italian Amaro come to mind? The possibilities are truly endless.

Make your digestif cocktail and share it one of three ways with us!

Here’s how to participate:

  1. Make a cocktail highlighting at least one digestif ingredient.
  2. Post the recipe on your blog, or if you don’t have one, you can post it on the egullet spirit and cocktail forum thread here with a photo, recipe, and thoughts of your drink.
  3. Add the MxMo logo to your post with a link to both the Mixology Monday website, and back here at Stacy Markow.
  4. Submit a link to your post here in the comments of this announcement post, or you can tweet @stacymarkow, with a link to your post and tag MxMo on Twitter by Monday, December 19th.

Posts must be submitted by midnight on Monday, December 19, 2016.

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Cocktails

Passionfruit Gimlet

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A few weeks ago I enjoyed this drink while celebrating a friend’s new job at Victor Tangos. I love passionfruit, and this cocktail was fruity and refreshing. I knew more of them would be in my future.

So when I found this recipe online I got really excited, and took a stab at making them at home. I’m sad to report that it’s not the same as the drink I had at the restaurant. This one was more pineapple than passionfruit, but it was still tasty nonetheless.

Passionfruit Gimlet

Ingredients:

  • 2 ounces vodka
  • 3/4 ounce simple syrup
  • 1½ teaspoons passionfruit puree (I found a package of this at Fiesta in the freezer section)
  • ½ ounce fresh lime juice
  • 1 ounce fresh pineapple juice
  • 2 fresh thyme sprigs, divided

Instructions:

In a cocktail shaker, place passion fruit purée, simple syrup, pineapple juice, lime juice, vodka, one of the thyme sprigs, and crushed ice. Shake the mixture, then double-strain (strain into a fine metal sieve to catch any ice chips) into a martini or coupe glass. Serve garnished with remaining thyme sprig.

Cocktails

Clover Club

This pre-Prohibition cocktail classic is believed to be one of Philadelphia’s contribution to cocktail history. It’s so beloved that there’s a bar in Brooklyn named after it.

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Clover Club

Ingredients:

  • 2 ounces gin
  • 3/4 ounce raspberry syrup (you can find the recipe I made here)
  • 3/4 ounce fresh lemon juice
  • 1 egg white
  • raspberries, for garnishing

Instructions:

Combine the gin, raspberry syrup, fresh lemon juice, and egg white into a cocktail shaker. Shake vigorously to froth the egg white, about one minute. Remove lid and add ice, and shake contents until they are very cold, about 30 seconds.

Double strain into a coupe glass and garnish with raspberries. Serve immediately.

Mixology Monday

Clover Collins

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This month’s Mixology Monday theme, hosted by none other than Frederic of Cocktail Virgin Slut, is about exploring the possibilities and the art of Mashups. Not just for radio stations these days, bartenders and cocktail enthusiasts everywhere are discovering the infinite possibilities when two drinks come together to form one magical beverage.

While visiting New Orleans last year, I had a mashup cocktail at The Sazerac Bar that I’ve been thinking about to this day. Most tourists eschew the New Classics for Sazeracs, but I took a chance on an unknown cocktail. Their A Good Rusty Rhubarb features Sazerac rye whiskey, Drambuie, fresh citrus juice, and rhubarb bitters. A mashup of a Rusty Nail and a whiskey sour, the results were outstanding. I only wish I had the recipe.

Since it’s been unseasonably warm in Texas this year, I ultimately decided to combine the classic Clover Club cocktail with the fizzy refreshing build of a Tom Collins. I omitted the egg white (I wasn’t too keen on the idea of taking this into Gin Fizz territory), and topped it with some club soda and raspberries.

Fizzy, fruity, and refreshing.

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Clover Collins Cocktail

Cocktail Ingredients:

2 ounces Gin
3/4 ounce fresh lemon juice
3/4 ounce raspberry simple syrup (recipe below)
2 – 3 ounces club soda
raspberries, for garnish.

Raspberry Syrup:

1 cup granulated sugar
1 cup raspberries
1/2 cup water

Cocktail Instructions:

Combine gin, lemon juice, and raspberry syrup with ice in a cocktail shaker. Shake ingredients vigorously until everything is cold, about 20-30 seconds. Remove lid, add the club soda, and strain ingredients over fresh ice into a collins glass. Garnish with raspberries and a straw. Enjoy immediately.

Raspberry Syrup Instructions:

Combine granulated sugar and water in a 2 quart saucepan, and heat over medium, stirring occasionally, until the sugar is melted, about 2 to 3 minutes. Once the sugar has melted, add the fresh raspberries and allow to simmer, stirring occasionally for about five minutes. Allow to cool slightly before straining. Store in fridge until chilled.

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Cocktails

C’Bus 75

When life provides you with pears, make this Riesling Poached Pear Sorbet with them. When you have a less than amazing day, grab a coupe and add some Cognac and Champagne to it. Et Voila, the C’Bus 75. I found this recipe in Jeni’s Splendid Ice Cream At Home book and had to share. Who knew sorbet could be so good.

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C’Bus 75 Cocktail

Ingredients:

  • 1 lemon
  • 1 scoop Riesling-Poached Pear Sorbet
  • 1 1/2 ounces Cognac
  • Champagne

Instructions:

Cut the lemon into wedges and reserve some of the peel as a garnish. Scoop some of the sorbet into a coupe or a double old-fashioned glass. Pour Cognac over the sorbet, followed by a squeeze of one wedge of lemon. Top off with Champagne and add the lemon peel.

Wine

What’s In My Wine Bag

This week was a busy one.

It’s coined in the industry as OND (October, November, and December). The busiest time of the year. The Holidays. A time for celebration. People are spending money on restaurants, good wines, and good times. The focus of the bag is largely dictated by the accounts I see, and this week it was all about red, red wine. Red wines to pour by the glass. Red wines to add to reserve bottle lists. In the name of bag balance (this is a thing), I threw in a bottle of riesling.

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Wine: Brooks Willamette Valley Riesling 2013
Grape: Riesling
Region: Willamette Valley, Oregon

There’s nothing to dislike about this. This is not your typical riesling. Snappy aromas of petrol, lemon peel, granny smith apple. Unapologetically dry and acid driven. Really tart and refreshing.

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Wine: Thevenet et Fils Bourgogne Bussières “Les Clos” Rouge 2014
Grapes: Pinot Noir
Region: Burgundy, France

The Thevenet brothers are famous for Chardonnay. I really enjoy most of their offerings. This red is bright cherry, rose petal, and really light and fresh. I really like this wine, and the price makes it an attractive affordable bottle on wine lists.

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Wine: Grochau Cellars Gamay Noir
Grapes: Gamay
Region: Willamette Valley, Eola Amity Hills, Oregon

I’m in love with this wine. I love Gamay. I love Beaujolais. This is super bright, fresh, and fun. The aromas were so expressive, we’re talking methylated cherry, rose petal, and damp forest floor. It’s interesting, bordering on being geeky. One of my personal favorites.

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Wine: De Forville Barbaresco 2012
Grapes: Nebbiolo
Region: Barbaresco, Piedmont, Italy

I love Nebbiolo and this wine totally delivers what I expect from the grape. Super traditional. Aromatically complex with rose petals, cherries, tar, licorice, violets, mushrooms. Serious tannins and acidity. Needs food. Fatty, animal foods. If you were planning to enjoy this wine at home I would open it the night before.

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Wine: Tres Sabores Por Que No Red Wine Blend
Grapes: 58% Zinfandel, 31% Petite Syrah, 10% Cabernet Sauvignon, 1% Petit Verdot
Region: Napa Valley, California

This is a Zinfandel based blend, but with structure, complexity, and good acidity. Rich and spicy. A great fall and winter option.