Cocktails, Spirits and Mixology Thread

I'm not sure what the benefit would be in using multiple tequilas.

Maybe if you're going to make a big pitcher of them, you could use a couple different ones, but I'm not sure why that would be better than just using one good one.

 

Aquavit:



On the surface, aquavit, a spirit whose dominant flavor is caraway seeds — the nutty seed in rye bread — seems a little peculiar. But is a caraway seed-based spirit really all that different from gin, a spirit whose dominant flavor is juniper berries?

Like gin, aquavit is made by distilling grains or potatoes, then infusing that spirit with a range of herbs and spices. While caraway is typically aquavit's dominant flavor, the spirit is also often flavored with dill, coriander, citrus and cinnamon.

But while any liquor store worth its while has scores of gins — made by craft distillers in the United States, as well as those produced abroad — you probably won't find much of a selection of aquavit. In Chicago, for instance, you're lucky if you find more than a couple. More likely you'll find one, maybe two or three on the shelf, including North Shore Distillery's take on the spirit.

That's because even though aquavit is common in Scandinavia, it's obscure throughout the rest of the world. "Most people don't know what it is," says Sonja Kassebaum, co-founder of North Shore Distillery. "Almost everyone hasn't encountered it, so to get them to try it is often an education process."

That process typically involves a cocktail, even though that's far from the way it is often consumed in Scandinavia. Swedes and Danes traditionally keep their aquavit (which is almost always unaged) in the freezer so that it can be poured cold into a shot glass. Norwegians' aquavit, which is typically aged in oak casks, is often drunk at room temperature where they can appreciate the depth of flavor while sipping it from tulip-shaped glasses.

But U.S. bartenders have found that swapping aquavit for vodka or gin can add complexity or depth to cocktails that skew savory (because caraway doesn't go well with sweet), like a Moscow Mule or a bloody mary. "It gives a cocktail something that vodka can't provide," says Kassebaum. "It makes for a more interesting drink."

http://www.chicagotribune.com/features/food/sc-food-0720-drink-aquavit-20120722,0,375940.story

 

National Tequila Day:



Margarita, with freshly muddled, in-season blackberries.

https://www.facebook.com/photo.php?fbid=3776778571896&set=a.2638193507981.2120671.1049791668&type=1&theater

 

A couple months ago I met an old friend at this place in midtown where we sampled several different aquavits along with some herring and other Scandanavian delicacies ...

http://www.aquavit.org/restaurant/newyork/index.asp

 

One more reason to visit New Orleans:

 

Had a Pacifico at a bar/restaurant on the lake front last night. Pacifico always reminds me of a trip I took to Puerto Vallarta.

And, that got me to thinking about the classic Mexican beer cocktail, the michelada:



http://tmagazine.blogs.nytimes.com/2010/07/19/case-study-its-michelada-time/

Haven't made one yet, but looked into other "beer cocktail" options:

Haven't really seen anything I want to recreate.

Anyone have a favorite beer cocktail?

 

OK, this is the beer cocktail I'm going to make:



BEGGAR’S BANQUET
Contributed by: Aisha Sharpe

INGREDIENTS:
2 Dashes Angostura Bitters
.25 oz Fresh lemon juice
.75 oz Maple syrup
2 oz Maker’s Mark Bourbon
Old Speckled Hen Beer
Garnish: Half an orange wheel
Glass: Highball

PREPARATION:
Add all the ingredients, except the beer, to a shaker and fill with ice. Shake and strain into a highball glass filled with fresh ice. Top with beer and garnish with half an orange wheel.

http://liquor.com/articles/a-cold-one/

Got lots of good reviews.

 

Didn't have any good ale in the house (or an orange) so, decided to make something else.

Had cut this out of Southwest Airlines inflight magazine months ago, and decided to take a look at it:

http://www.spiritmag.com/uploads/pdf/features/1112_guide_to_spirits_recipes.pdf

Went with the Violet Old Fashioned:



‎2 oz. Rye Whiskey
0.5 oz. Violet Liquer
3 Dashes Angostura Bitters
1 Brandied Cherry

Only made one, and it's a good thing. The wife was not a fan.

Might have to try something else.

 

This was last night's take 2, a Blackberry Godfather:



A Godfather is:

2.25 oz. Bourbon
0.5 oz. Amaretto
2 Dashes Angostura Bitters

We added fresh muddled blackberries!

 

Some drink recipes I'm going to make over the best couple of weeks:

http://www.makersmark.com/recipes/88-maker-s-mark-mojito

http://www.makersmark.com/recipes/80-grand-derby

http://www.makersmark.com/recipes/68-summer-solstice-sipper

http://www.makersmark.com/recipes/67-spaghetti-western

http://www.makersmark.com/recipes/60-bourbon-tarragon-cooler

http://www.makersmark.com/recipes/73-the-samuels

http://www.chow.com/recipes/10662-michelada

http://www.chow.com/recipes/18889-luchador

Shopping list: ginger beer, oranges, rhubarb bitters, mint, basil, strawberries, cherry tomatoes, Tecate beer, Corona beer, English Ale, terra gob, Serrano pepper, cranberry juice, maggi

 

Here's my take:

 

The Samuels:



The Samuels
by Anthony Caporale, Host, Art of The Drink and Mixology Consultant

RECIPE:

2 parts Maker’s Mark® Bourbon
1 part amaretto
1/2 part cranberry juice
Juice of 1 fresh lemon wedge
Flamed oils from 3 orange zests for garnish

Add all ingredients to a shaker, including the lemon wedge that had been squeezed for juice. Add ice. Strain into a martini glass.

http://www.makersmark.com/recipes/73-the-samuels