Kümmel Explained, plus Two Easy and Flavor-Popping Cocktail Recipes

The world is full of strange and exotic liqueurs (or cordials, if you prefer). Take kümmel, for instance (or kummel, without the umlaut; or even kimmel, as this is the closest pronunciation in English). Perhaps you’ve spotted a bottle of Gilka brand at the liqueur store, with a penguin wearing a kaiser helmet and monocle. How utterly German. Berlin, in fact.

For those of you who are aficionados, you already know the power of kümmel. It lies in its distinct flavor: caraway. After all, kümmel means caraway in German and Dutch. It also means cumin; both spices come from the same family. So it wouldn’t be amiss to find some kümmel liqueur that has notes of cumin in it as well. Some producers even add the flavors of fennel seeds to the process.

It is believed that kümmel was first created in the late 16th century in Holland by Lucas Bols, and because of its popularity, it spread east to Germany, then Russia, where most of the world’s kümmel is produced today.

Our association with this liqueur began several years ago when Cousin Jon gifted us a bottle (he’s such a nice guy). Of course we tasted it immediately and decided to get busy to come up with some cocktails.


CiCi will make your mouth sing as you settle into your evening.

Steve played with it first and came up with a nice take on an after-dinner sipper that unites the caraway flavors of the kümmel with the delicate bittersweet taste of elderflower. He then grounded the mix in a bath of cognac. Ooh-la-la. A very merry distinct flavor emerges from the first sip as the two flavors create one new flavor. Herbal, floral, a perfect way to end a meal and head into the prospects the evening has to offer. The name he bestowed upon this libation was CiCi. Why? Well, who can remember at this point, but the name stuck. You can have a CiCi during cocktail hour as well. Pop in a brandied or marasche cherry, and serve it up or on the rocks.

CiCi
(created by Cocktail Buzz)

Ingredients
2 ounces cognac
1 ounces kümmel
1/2 ounce elderflower liqueur (such as St-Germain)
marasche cherry, as garnish (optional)

Method
Stir in ice for 30 seconds. Strain into chilled glass. If serving as an after-dinner drink, split this between two people and use smaller glasses (see photo above).

❤ ❤ ❤

The Remington, with its lick of caraway, is one smooth cocktail thanks to Canadian whisky, some fresh orange juice, and sweet vermouth.

Coming up with our next drink, the Remington, happened by accident. In this case, a happy one. We were craving Oriental Cocktails one night, but were out of lime juice. All we had was one orange in the fridge. So Paul decided to use orange juice instead of lime juice, and swap out the triple sec in an Oriental for something more exotic. Adding triple sec to orange juice just seemed redundant. Kümmel, on the other hand, proved to be a dynamite choice; shaking it up with orange juice and sweet vermouth creates a smooth citrus-bittersweet tang that makes your whole mouth feel good. So smooth, and a pinkish shade of amber. We both looked at each other and winked. “Lady smooth.”

As we threw our heads back and laughed, one of us added, “Like a Lady Remington.”

“Let’s call it a Remington. That way, a guy would want to order one too. He’ll never know how the name actually originated.”

“Utterly devious.”

“Cheers.”

There’s a little addendum to these recipes. Paul knows a young brilliant drummer named Cici who works with a young brilliant writer named Chris who has a lovely wife named Mary née Remington. Mary happens to be a hugely devoted caraway fan. Wheel in the sky, keep on turning.

Remington
(created by Cocktail Buzz)

Ingredients
2 ounces Canadian whisky
1 ounce sweet vermouth (try Carpano Antica)
1 scant ounce orange juice
1/4 ounce kümmel

Method
Shake in ice for 15 seconds. Strain into chilled cocktail glass. You can use blood orange juice to give your Remington a spikier, more bittersweet edge.



photos © Steve Schul, Cocktail Buzz

Infusing Your Spirits Is Easy

Infuse your vodka to make the Coriander Martini.

We hate to think that, when you’re perusing a recipe, you move on because one of the ingredients has the word “infusion” in it. We create some cocktails using infusions because, like a chef who experiments with enhancing flavors to achieve a desired effect, bar chefs are on a never-ending quest for the perfect taste and aroma that’ll take their creations to a level of supreme “sippability.”

So, shake things up in your home bar: Infuse your spirits with fruits, herbs, and spices. You may be pleasantly surprised and shocked by how magnificent these experiments will taste—and inspire you to create your own potable mixes. Vodka is the perfect spirit to begin with. If using strong herbs like lavender, fennel, and cardamom, a few hours to one or two days of infusion may be all that is necessary. Milder spices such as coriander and herbs like dill and cilantro may take up to a three or more days, while fruits can take up to a several weeks. Just make sure you shake your experiment every now and then, and taste-test frequently. You’ll know it’s done when the infusion brings a smile to your lips. Ahhhh!

One of our favorite infusing spices is coriander, the seeds of the cilantro plant. These toast-colored spheres release their lemony-grassy flavors, making for a unique vodka that you may want to sip chilled after a few days of infusion. We recommend a simple cocktail that packs a powerful punch of complementary flavors. The Coriander Martini. Enjoy with oysters on the half-shell, ceviche, salmon, or other seafood delights, particularly those of Thai origin.

Coriander Martini
(created by Cocktail Buzz)

Ingredients
2 1/3 ounces coriander-infused vodka (from seeds, not leaf)*
1/3 ounce St-Germain (elderflower liqueur)
2 dashes orange bitters
lemon twist, as garnish
cilantro leaf, as garnish (optional)

Method
Stir in ice for 30 seconds. Strain into a chilled cocktail glass. Add twist and cilantro leaf.

*Coriander Vodka
2 cups vodka
1 tablespoon coriander seeds, crushed lightly using a mortar and pestle

In an airtight container, add 1 tablespoon of the crushed coriander seeds for every 2 cups of vodka. Let infuse for at least three days and up to five days (the longer you wait, the stronger the lemony-grassy flavor), shaking the container at least once a day. Strain into another airtight container and label.

People Are Jazzed About Tales of the Cocktail

Tales of the Cocktail, New Orleans’s annual five-day summer celebration of all things spirituous, is gearing up for its July 21–25 celebration. We asked you what you are looking forward to most from Tales of the Cocktail 2010, and here’s what you told us. (We will continue to update this post as you send in the things you’re most excited about Tales of the Cocktail this year [mail@cocktailbuzz.com].)

Stephan Berg, one of the masterminds behind The Bitter Truth bitters and spirits, waxed enthusiastic about Tales this year. “Oh we are excited, because we just got nominated as best new product with our Celery Bitters.” We love his celery bitters and have been tinkering with it recently in a cocktail riff on the Vesper we call Clear.

Clear
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces gin
1 ounce vodka or a light ginger-infused vodka
1/4 ounce elderflower liqueur (such as St-Germain)
dash or two of Bitter Truth Celery Bitters
splash of soda
ice
grapefruit peel

Method
To build in a highball glass, add the spirits. Then add ice. Top with soda. Stir until chilled. Express grapefruit peel over the drink and rim the glass with the outside part of the peel. Discard or add to drink.

Tiare Olsen, who muses about spirits, and especially tiki drinks, on her blog A Mountain of Crushed Ice, gave us her list of things she’s most looking forward to:

Its first and foremost about three things for me:

1. The people — meeting my friends and making new friends;
2. New Orleans — love that city!;
3. Party and having a good time (that includes great cocktails and the best food in the world).

As a codicil, she added, “Then of course, interesting sessions.”

Sarah LeRoy of Piedmont Distillers, the makers of Junior Johnson’s Midnight Moon, Catdaddy, and Lightning Lemonade, was excited about the visibility of Piedmont’s products at this year’s Tales:

Of course, I think the Piedmont Distillers Tasting Room is a must attend event. After months of Catdaddy recipe creations by mixologists from across the country, we’ll have King Cocktail himself Dale DeGroff, editors from Mutineer Magazine, Paul Tuennerman (aka Mr. Cocktail), and Joe Michalek (Piedmont Distillers Founder) judging the top 3 recipes from the Catdaddy Bar Chef Challenge. They’ll pick the winner of the Golden Mason Jar trophy. But it’s not just the “experts” who will have their voices heard – everyone who comes to the Tasting Room will get to vote on their favorite cocktail too.

The Tasting Room is on Thursday, July 22, from 4:30–6:00pm, so it’s a great way to kick off your evening before you head out to the Spirited Dinners. Sarah and the gang will be in the Royal Room on the bottom floor of the Monteleone (near the parking deck entrance). Be sure to tell them Steve and Paul sent you their way!

Danny Ronen, spirits writer, rep, barman, and all around great guy, responded by saying:

Strangely, the things I’m actually most excited about are all not part of Tales itself:

• Volunteering with some friends before Tales begins;
• Exploring NOLA: the Garden District, Uptown, 9th Ward;
• BBQ in a local park; and
• Seeing friends and colleagues from around the world — that means YOU kids!

That’s so sweet of Danny to refer to us as kids. He’s either delusional or knows that flattery will get him everywhere.

Libation Girl Carmen Operetta, who’s always on the lookout for the latest trends in cocktailing on her Libation Diaries blog, gushed about how much she loves Tales:

I’m so excited to return this year! Last year was my first and words can’t describe how fantastic it turned out! This year I’m interested in attending the Dita Von Teese+Cointreau burlesque show!!

Also, I will actually have the time to visit the Museum of the American Cocktail (MOTAC) and eat more of the native cuisine (maybe not the seafood) and do a little shopping.

There will be so many interesting events, seminars, and dinners to attend this year; therefore I’m getting prepared now to get hopefully the full experience of TOTC!

Kara Newman, food/wine/spirits writer, is excited about the following seminars she will be attending:

• Art of the Aperitif (after reading Paul Clarke’s SF Chronicle article on this topic, I’m curious about quinquinas!);
• From Convicts to Cocktailians: The Release of Australian Flavour (because I love armchair travel, and I’ve never been to Australia);
• The Smooth & Creamy History of the Fern Bar (Martin Cate is always entertaining . . . and this topic sounds delightfully recherche!)

But Kara is especially jazzed about signing copies of her first book, Spice & Ice.

I presented a panel on spicy cocktails with the same title at Tales two years ago, so this feels like coming full circle! Some of the same bartenders who were on that panel (Adam Seger and Danny Valdez), and the drinks they presented at Tales, are in the book too. It might sound sentimental, but it just feels right to be bringing the book here.

Kathy Casey, the talent behind Kathy Casey Food Studios and The Liquid Kitchen, and many other food and cocktail adventures, is very excited about her seminar Creative Cocktails and the Power of Brainstorming. And of course, she and her crew can’t wait to see old friends again, and make some new ones.

Francine Cohen, editor of Inside F&B, has the following to say:

I can hardly wait to return to New Orleans for Tales! Picking my favorite things would be like picking my favorite spirit – impossible since there’s so much that is good.

We may no longer have the constant buzzing of the vuvuzelas in our ears now that the World Cup has ended but it will be replaced by an even livelier buzz – the happy sounds of new and old friends greeting one another and the constant spirited chatter that fills the halls of the Monteleone, envelops the Carousel Bar, permeates Old Absinthe house, and wafts across the pool.

This year’s Pro Series seminar lineup is even more exciting to me than it has ever been as there’s a lot of attention focused on the business of the bar business with presentations on consulting, intellectual property, wisely crafting deals, effective operations, and more. As the industry talent grows from bartenders to bartender/businessmen this kind of information is invaluable.

I’m also looking forward to supporting the Cointreau Apprentice Program and poking my nose around behind the scenes and reporting on the goings-on in www.insidefandb.com so everyone knows (even if they’re in a bit of an alcohol induced haze) just what it takes to put together such a great time.

And lastly, I’m jazzed about all the fun evening events from the Beefeater Welcome Reception to the Diageo Happy Hour to the Bombay Spirited Dinner to the Cowboy Mouth and Rebirth Brass Band concert DonQ organized to benefit the Greater New Orleans Foundation’s efforts to clean up and restore the Gulf Coast area impacted by the oil spill, to the Spirited Awards and the Bartender’s Breakfast.

I’m exhilarated and exhausted already just thinking about it!

Thuhuong Tran, a New Orleans native who we met at the Manhattan Cocktail Classic, and who watched us pour some Catdaddy cocktails at last year’s Tales tweeted, “I am most excited about trying all the different spirits and liqueurs and seeing all the peeps I’ve met in the past!”

And someone from Liqurious.com responded that he or she was “excited about Tales of the Cocktail in general! The Spirited Dinners series sounds like an amazing way to experience NOLA.”

We also received a nice note from Dinah Sanders and Joe Gratz. They write on their blog Bibulo.us, and apologize that they will not be able to attend Tales this year. They included in their note:

Alas — a bit sorry not to be infusing our cash into the wounded New Orleans economy as well as missing the cocktail nerdy fun.

Tickets to the events mentioned can be purchased here.

[Buzz note: Words cannot describe how horrible the Gulf oil disaster is; our hearts go out to all who are dealing with this fiasco on a daily basis.]