Showing posts with label maple liqueur. Show all posts
Showing posts with label maple liqueur. Show all posts

Sunday, April 21, 2013

May We Present You The Most Esoteric Cocktail You Will Never Make

MxMo LLXXII: Drink Your Vegetables
Hosted by Fogged In Lounge

The Logan 5: Parsnips and Carrots in a way you’ve never seen them before.

Cocktails, like fashion, follow trends. One day you’re sipping classics, like a Daiquiri or Manhattan, while sporting steampunk regalia; the next, you’ve back-closeted these for something trendier, perhaps a barrel-aged mastic-infused brandy cocktail that looks great on you along with your latest flight of sartorial fancy. This month, for Mixology Monday, a monthly online cocktail challenge that has been known to follow such trends, we are invited to create a new, or extol the virtues of an extant, drink that shines because of its vegetable matter.

Parsnips infusing in moonshine
A year or so ago we started infusing spirits like crazy, and many of our mad scientist experiments have paid off. One cocktail that we have not yet shared with our readers for obvious reasons involves three infused spirits. This one-off would be ideal for a bar or restaurant that can highlight this on its menu, but for home? Who, besides a total cocktail geek, is going to wait a week or so for all these infusions to reach their peak flavor profiles? Patience, one of the most difficult virtues for us 21-centurists to follow, is needed.

Parsnips in moonshine
We had infused some Korean soju over a year ago with carrots for a Korean barbecue fest, and also some clean moonshine with parsnips for God knows what reason. Combined with some ginger tincture we had brewing, along with some Quebecois maple liqueur and Vermont maple syrup, this seemingly ill-conceived concoction actually tasted great. Especially with the addition of some organic egg white to give the libation a silky mouthfeel. The entire affair tasted like springtime, so we started riffing and free-associating on this fact to come up with a name we liked. Spring’s Bounty led to Spring Meadow, which made us think of Easter, and then the godawful Renewal. But it was Renewal that led us to Logan 5. Science fiction aficionados will get the reference, but for those of you who do not remember the 1976 film Logan’s Run (we will not discuss the remake), the lead character’s name is Logan 5. He is a Sandman, or rather, an officer of the futuristic domed city, charged with preventing people who are 30 years old from trying to escape their fate: Carousel. You see, Carousel is a bullshit event whereby 30-year-olds are destined to achieve Renewal, i.e., the afterlife. Just watch the movie with one of these. It will all make sense.

Logan 5
(created by Cocktail Buzz)

1 1/2 ounces parsnip-infused moonshine*
1 ounce carrot-infused soju**
1/2 ounce maple liqueur (such as Sortilège)
1/2 egg white
1/2–1 teaspoon ginger tincture***
1/2–1 teaspoon maple syrup

* Infuse 1/4 cup shredded parsnip in 1 1/2 cups clear moonshine (you can substitute vodka) for up to a week, shaking once or twice every day. Strain into a clean jar or bottle. Label.

** Infuse 3 to 4 carrots, cut into pieces, in 2 cups soju (at about 20% abv) for up to a month, shaking once or twice every day. Strain into a clean jar or bottle. Label.

* Infuse 1 large knob of ginger, peeled and cut into pieces, in 1 cup clear moonshine (you can substitute vodka) for up to 2 weeks, shaking once or twice every day. Strain into a clean jar or bottle. Label.

In a Boston shaker, add all the ingredients except ice and shake vigorously for about 30seconds. Then add ice and shake vigorously for another 15–30 seconds. Double-strain into a chilled cocktail glass.

If you don’t want to use egg white, you can shake all the other ingredients in ice, strain into an ice-filled highball glass, and top with soda. Add a brandied cherry, or something akin to that, cupped in a half-moon orange slice, and speared with a pick. We’ll call this one the Jessica 6.

Further Exploration 
And, if you’ve caught the creativity bug, start your own infusions. Just walk around the produce aisle of your local grocery store for some inspiration. Then make a beeline to the liquor store for the perfect vehicle for whatever produce you just bought. Soju or some clear moonshine are a good start.

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Now, the next time you have a Manhattan, you’ll hit your forehead with the palm of your hand and exclaim, “Wow, I could’ve had a Logan 5.”

Other cocktails that use veggies:
Adam and Srirachacha (tomatoes)
Gibson (onions)
Ruby (beets)
Zul Mule (cucumbers)
Clear and The Wink (celery)
Martini (olives)

Tuesday, October 21, 2008

Brunch Cocktails Redefined

Sometimes at brunch, a cocktail is necessary. Your obligations for the rest of the day are insignificant compared to the importance of imbibing with your French Toast or Shirred Eggs. But the thought of tippling one more ho-hum Mimosa and Bloody Mary has got you teetotalling most Sundays. Try one of our new brunch cocktails (you can have them before dinner as well).

The Benedict shares the flavors of the famous egg dish it emulates.

The Benedict is a subtle and savory combination of tarragon, egg cream, clove, and bacon. It will definitely stimulate your appetite for more sweet and savory breakfast treats such as the above-mentioned french toast, or perhaps a stack of pancakes drowned in butter and pure maple syrup.

The Benedict
(created by Paul Zablocki, Cocktail Buzz)

1 ounce cognac
1 ounce tarragon-infused vodka*
1/4 ounce advocaat
bacon-dust rim**
dash of ground clove, as garnish

Rim a chilled coupe with bacon dust (wet the rim first with some cognac). Add first three ingredients to an ice-filled shaker and shake for 30 seconds. Strain into a coupe. Garnish with a dash of ground clove.

* To make the tarragon-infused vodka, infuse about a tablespoon of fresh tarragon leaves with about 2 cups of vodka in an airtight container. If you use a fifth of vodka, you can double the tarragon. (The measurements do not have to be precise.) Let sit for up to four days, shaking occasionally. Taste daily. When the vodkas tastes good and tarragony, strain the vodka into a clean bottle or jar that has a lid.

** To make the bacon-dust rim, microwave a strip or two of bacon on high for about 2 minutes. It should get very dark and crispy. Grind the bacon in a spice or coffee mill and empty onto a saucer. Wet rim of glass with a bit of cognac and dip into the mix so that it sticks to the rim.

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The Suzette will remind you of the flavors of the crêpe that shares its name.

And speaking of maple syrup, why not try the Suzette, a slightly sweet and boozy blend of the unique and beguiling Hudson Four Grain bourbon, Sortilège maple liqueur, and the amazing triple sec L’Original Combier Liqueur d’Orange. Together, the drink will remind you of the first time you tried a Crêpe Suzette. (The only thing missing is the powdered sugar.)

(created by Paul Zablocki, Cocktail Buzz)

1 1/2 ounces Hudson Four Grain bourbon
1/2 ounce Sortilège maple liqueur
1/4 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Stir in mixing glass half filled with ice for 30 seconds. Strain into chilled cocktail glass. Add garnish.

If you fancy your drinks on the rocks, the Suzette is quite the accommodating gal. We suggest you bump up the maple and orange liqueurs by a 1/4 oz. each.

Suzette on the Rocks
(created by Paul Zablocki and Steve Schul, Cocktail Buzz)

1 1/2 ounces Hudson Four Grain bourbon
3/4 ounce Sortilège maple liqueur
1/2 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Stir in mixing glass half filled with ice for 30 seconds. Strain into ice-filled rocks glass. Add garnish.

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Up for some Monkey Business? Cognac & banana puree, topped with champagne!

Well, if those two are not getting your taste buds to perk up, then perhaps some Monkey Business will do it for you. It’s essentially a champagne cocktail with lots of very ripe banana mixed with delectable cognac and a hint of Velvet Falernum. You can either strain the chunky bananas through a sieve to make them super smooth, or if you like the chunky texture, just mash it up or use an immersion blender. Just remember to use the ripest of bananas or the drink will not work. Enjoy fueling your inner monkey!

Monkey Business
(created by Steve Schul, Cocktail Buzz)

2 ounces cognac or brandy
1/2 ounces Velvet Falernum
1/4 ounce ripe banana puree
3 ounces champagne or prosecco

Shake first 3 ingredients in ice for 30 seconds. Pour into chilled goblet. Top with champagne. Give it a little stir.

photos © Steve Schul and Paul Zablocki, Cocktail Buzz