Monday, January 19, 2009
Mixology Monday XXXV: Broaden Your Horizons with Moscato d’Asti
The Wink, fruity, crisp, and slightly effervescent.
We decided that this Mixology Monday we would chose Door No. 3 and use an ingredient we haven’t used before in a new cocktail. Our newbie: Stout. We tried mixing it with Scotch (ugh), Drambuie (better), Old Krupnik honey liqueur (interesting), Tuaca (self-effacing), crème de violette (beguiling), crème de cacao (sorority), crème de violette and crème de cacao (now we’re onto something)—then a DEAD END. We decided we just didn’t like stout enough to give a rat’s ass, so we ditched the idea and searched for something new.
Upstairs, in our mini fridge lay a bottle of Moscato d’Asti. Why not Moscato d'Asti? It’s fruity, light, and slightly effervescent. After trying different spirits mixed with the Moscato, such as dark rum (double ugh), and Hendrick’s gin (very interesting), we thought pear brandy (eau de vie) interplayed well with the green apple and apricot notes in the Moscato d’Asti. And to take the ever-so-slight cloying sweetness away, we added a few drops of the Bitter Truth celery bitters. You can even place a single celery leaf to float atop this winey delight to add a hint of celadon. Crisp, slightly sweet, and oh so refreshing. Serve it with appetizers and hors d’oeuvres at your next cocktail party, such as spiced nuts or bacon-wrapped water chestnuts drizzled in a soy–caramel glaze.
(created by Paul Zablocki and Steve Schul, Cocktail Buzz)
2 ounces Moscato d'Asti
3/4 ounce pear brandy (we like Clear Creek)
dash of celery bitters (The Bitter Truth)
Pour chilled ingredients in wine glass in order above. Garnish with celery leaf.
Using the Moscato has opened a new door for us: wine-based cocktails, and not just those using quinquinas, sherries, or ports, but cabernets, pinots, and chablis. Stay tuned.
text by Paul Zablocki
photo © Steve Schul