Amazonia

Amazonia.dbmPublished 6/15 and Re-published 6/20

Proposed By: David

Reviewed By: Jonathan

One of my favorite moments in Saturday Night Live history is the “More Cowbell” bit featuring Will Ferrell and, most notably, Christopher Walken. Renowned record producer Bruce Dickinson (Walken) orchestrates Blue Öyster Cult’s recording of “Don’t Fear the Reaper.” At each new take of the song, Dickinson instructs the percussionist Gene Frenkle (Ferrell) to contribute more and more cowbell. Dickinson shouts, “I got a fever, and the only prescription is more cowbell.”

Don’t worry, I’m going somewhere with this… for me the spotlit spirit this week, cachaça, is a sort of cowbell. One of the basic spirits in South America, it’s nonetheless exotic for most cocktailians and, yes, like cowbells, a little goes a long way.

One difference: As much as I enjoy a good cowbell, I like cachaça much more. Cachaça hails from Brazil and was first distilled by Portuguese settlers in the 16th century. It starts with fermented sugarcane juice rather than the cooked sap. Rums start from molasses and other forms of processed sugar, but cachaça offers a much fresher, more natural, almost woody flavor. Where rum might remind you of pralines, cachaça evokes chewing on those sugarcane logs you can still find in the grocery produce section.

This post began when, visiting my sister, I checked out her liquor cabinet (a bad habit I’ve developed) and discovered three-quarters of a bottle of cachaça left over from a previous visit and previous cocktail. Loving cachaça as I do, I marveled at how she managed to hang onto it, and she said, “I have no idea what to do with it.”

Of course. Cachaça—and cowbell—isn’t for everyone, but, for me, once you have some, it begs to be used. My personal mission became finding another use for the spirit. So I searched the web and found, among the top five cachaça cocktails, the Amazonia, one devised by Naren Young at the Bobo Restaurant in New York in 2008. It doesn’t actually feature that much of the Brazilian spirit, but, along with sparkling wine, it adds a prominent note. A bonus is that it includes mint, which is busy taking over gardens everywhere.

Here’s the recipe (makes one cocktail):

  • 2 tablespoons (1 ounce) cachaça
  • 6 fresh mint leaves
  • 8 to 10 ice cubes
  • 2 tablespoons (1 ounce) apple juice
  • 1 tablespoon (1/2 ounce) freshly squeezed lime juice
  • 1 tablespoon (1/2 ounce) simple syrup
  • 6 tablespoons (3 ounces) Champagne or any sparkling wine
  • 1 apple slice

In cocktail shaker, stir together cachaça and mint. Using wooden muddler or spoon, pound and press just until mint is bruised. Add ice, apple juice, lime juice, and simple syrup, and shake vigorously for 25 seconds. Strain into Champagne glass. Top with Champagne. Place apple slice in drink and serve immediately.

Who knows what Jonathan thinks about cachaça (or cowbell), but I’m always up for finding alternative uses for some of the bottles proliferating in our liquor cabinet.

Here’s Jonathan’s Review:

amazonia.jbmI have some pretty standard fears and a few that may be less normal. Thirteen is my lucky number so no problem with triskaidekaphobia, but I cannot say the same about heights (acrophobia), which must be genetic since I share that trait with our mother. One of my somewhat more peculiar fears, actually less a fear than the fact that they creep me out, is coulrophobia or the fear of clowns. Have you heard the annoying way they all laugh? Now, thanks to David, I have a fear of commas. There is no official phobia for that since the Greek and Latin for comma is essentially comma.

David told me last week that he does need to do some occasional editing, especially when it comes to my violation of the Oxford comma rule. That he edits my contributions, for clarity and grammar not content, is no surprise and is welcome. He is a professional after all. I do take some pride in my use of our native language, though, and now I plan to write with nary a pause unless absolutely necessary.

By now this should make one wonder if I even tried the drink this week or if I tried too many. I did try it and loved it. We could probably create a list of our favorite drinks that are topped with sparkling wine, and it would be a matter of splitting hairs between the best of the best. There is something about that additive that elevates and enhances a drink. The only drawback, as I have mentioned before, is that once you open that bottle of bubbly you need to use it.

There are not too many variations of the Amazonia, but one that I did find suggested white cranberry juice instead to the apple juice. Looking for a more clear drink I chose that route although I could only find peach/white cranberry. It is such a small amount that there is probably not much difference other than there is an interesting sweetness. The garnishes were an apple slice, blueberry and raspberry. The last two were just because I have both those plants in my yard, and the total harvest is so small that I wanted to showcase them. Might have wiped out the total raspberry haul in one round of drinks depending on what the deer miss over the next week.

Jonathan’s take: Maybe I should invest in champagne splits and try topping all of my drinks with it.

Re-take (6/28/20): It’s this simple – Cachaça is one of my favorite spirits. Rum in general is great for cocktails but the vegetal extra of Cachaça is even better. The Amazonia showcases that. There is some disagreement in my household about whether the mint is necessary and I will leave that up to the drinker.

David’s Take: I gotta have more cachaça. I got a fever, and the only prescription is more cachaça… and (personal taste) maybe a little less sparkling wine.

Re-take (6/28/20): This drink is more complicated than I remember—all of the different flavors are hard to separate (which is a good thing). It would be worth experimenting with the quantities to discover how I like this drink best.

IMG_0475

IMG_1749

Next time (Proposed By: Jonathan):

I have been reading a cocktail book from Death & Co. (a renowned cocktail bar in New York) called Death & Co.: Modern Classic Cocktails. A lot of their rum cocktails use Rhum Agricole and one in particular cites, in no uncertain terms, a dislike for Cachaça. I’d like to test that hypothesis and make the Brazil 66 cocktail with both spirits. All for scientific purposes of course.

 

Jalapeño Shrub Cocktail

ShrubDMProposed by: David

Reviewed by: Jonathan

When Jonathan and I revived this project, we decided on two types of entries—re-posts and new posts. I did not count on my dim memory. In my mind, this cocktail recipe employing a shrub was supposed to be a new post. All week, however, I’ve been fighting a sense of deja écrit, and it turns out I was right.

Sigh. I’m not going to go through the amusing and interesting facts about shrubs that my earlier self mastered and forgot mastering. The highlights are as follows:

  1. A shrub is a mixture of fruit juice, spices, and vinegar.
  2. Shrub is from the Arabic sharāb, which means “to drink,” and also gives us “sherbet” and “syrup” as metathetic variants, though I no longer can recall what metathetic variants are.
  3. Around since at least the 15th century, shrubs include vinegar as a way of preserving fruit juices, and people once saw them as medicinal.
  4. Some people just add shrubs to club soda, no alcohol.
  5. Shrubs are hip.

I think I might have saved 350 words there.

Jonathan and I had a text exchange earlier this week, though, that did make me see shrubs in a new light. He reminded me that some nutritionists describe vinegar as “jogging in a jug” because it apparently activates an enzyme called AMPK that encourages the body to burn fat, particularly the sort of fat that surrounds organs as you grow older. Before you go out to buy a gallon of apple cider vinegar, I should also say that Jonathan thinks the sugar in a shrub might nullify any benefit the vinegar might offer… and then there’s the gin.

Anyway, the best reason for making a shrub—or drinking vinegar, for that matter—is because you like the taste. Not everyone will. The sweet and sour is a little strange, and, as the particular recipe we tried included jalapeño and basil, it may seem even stranger. It’s not my job to write the review this week, so I’ll keep my position on shrubs to myself for now. I will say that adding shrubs creates cocktails just as identifiable and distinctive as ones that feature eggs… though very different… if that makes any sense.

Jalapeño Shrub Cocktail:

For the shrub…

  • 2 cups blueberries
  • 1 cup granulated sugar
  • 2 large jalapeños, thinly sliced
  • 1 cup apple cider vinegar
  • .25 cup basil leaves
  • .25 teaspoon coriander powder

For the cocktail

  • 1 ounce shrub
  • 1.5 ounces gin
  • 2 ounces soda
  • Lime for garnish (though you could use jalapeño, of course)

Making this shrub is a little complicated, so read to the end to get a sense of the whole process. FIRST you create a mash with the fruit, the jalapeños and sugar and leave that for 48 hours. At the same time, SEPARATELY, combine the other ingredients. THEN, after the 48 hours, strain both the fruit mixture and the vinegar mixture and combine them.

The cocktail recipe itself says to combine the ingredients in a glass with ice, but you might notice from my photo above that instead I put everything (except the soda!) in a shaker and added the soda last.

And Here’s Jonathan’s Review:

ShrubJM

The first time we tried a cocktail using a shrub in 2015, I disparaged “Jogging in a Jug.” That drinking vinegar (same as a shrub) was popular years ago but then disappeared after the makers were accused of making false health claims. Now research shows there are benefits from ingesting vinegar that may include increased metabolism, blood sugar improvements, heart health, and maybe even skin health.

I recently read How Not to Diet by Dr. Michael Greger. That book is a thorough review of nutritional studies and vinegar is among the items for which he finds evidence of tangible benefits. I need to be quick to add that sugar and alcohol are not on his beneficial list although capsaicin the chemical compound found in hot peppers is. Capsaicin is noted for activating brown fat. Since this is a drink blog, I will simply say that is a good thing.

My version of this cocktail included a strawberry shrub, lime juice, and an American Dry gin, Conniption, which is made in Durham, North Carolina. The shrub itself was made from the instructions in David’s recommended recipe with local strawberries instead of blueberries. The coriander and basil did not come through, but the jalapeño was very present. In fact, that background mild spice and the subtly infused gin were the highlights of the drink. I thought going in that tequila or mezcal would be a better choice of spirit, but I can’t see how either would complement the shrub better than the Conniption.

Jonathan’s take: Who knew that a vinegar based cocktail could be so good – and good for you too!

David’s take: I generally like shrub cocktails and frequently order then when I’m out… I just wonder about this one, which with the shrub… and basil… and jalapeño… and gin isn’t just a little TOO busy.

Our Re-take Next Time (proposed by David): In my proposals, I hesitate to insist Jonathan go out and buy a spirit long gone, but, nonetheless, I’d like to revisit the Amazonia, which features cachaça AND sparkling wine. A spirit that has become one of my favorites, cachaça lends every cocktail a tropical feel for me, and when is sparkling wine ever a bad idea?

The Mule (Moscow and Otherwise)

muler?muler?Published: 10/13/14… Republished: 5/31/20

Proposed by: David

Reviewed by: Jonathan

Lately, I’ve been thinking about what makes a drink a drink. Specifically, I’ve been wondering how so many varieties of mules (some call them bucks) can all be all one drink. How can one name fit seemingly infinite visions and revisions?

Once, my wife and I attended a cocktail class taught by Devin Kidner, the founder of Hollow Leg and once a master mixologist for the Koval Distillery. Besides having a wonderful time on a roof deck with an awe-inspiring view of the Chicago skyline, we learned a lot about cocktails’ basic components and how they cooperate to create drinks’ distinctive tastes. One of the most illuminating lessons for me was that, once you identify the essential elements of a drink, you can mix, match, and adapt freely and without fear.

Taking that lesson to heart, I tried a couple of variations on the classic Moscow Mule, which traditionally includes lime juice, vodka, and ginger beer, often in nifty copper cups, which—thanks to a birthday gift from my wife—we now own. I can’t distinguish between ginger beer and ginger ale or say what a buck is. Wikipedia will have to help you with the drink’s history, but the web is crowded with many other less than traditional mules. Many restaurants and bars have signature mules. You can change the spirit and the juice and serve it in a glass. You can shake it with ice or make it in the cup. You can garnish it with mint or lemon or nothing. But nearly every mule recipe calls for ginger—ginger beer, ginger ale, ginger syrup, even (I suppose) real grated ginger or ginger candy.

Devin gave me the idea that a sweet liqueur can substitute for simple syrup, and I chose Koval Ginger Liqueur to stand in for the essential mule element. She also suggested, though, that carbonation is never incidental in a well-made mixed drink. It not only cuts the sweetness, but also often balances, enhances, or moderates the spicy and/or hot aspects of a cocktail, which she labeled as their trigeminal effects. You’ll have to ask her what that is, but, as the drink clearly needed something fizzy, I added seltzer for one variation and a combination of seltzer and tonic for another.

Then, just to make the whole enterprise even more complicated, I used bourbon instead of vodka, meaning my cocktail was more accurately a variation of a Kentucky Mule.

A little knowledge can be a powerful thing. Devin compares her mission to the old adage about teaching someone to fish instead of giving them a fish, and it’s liberating to know that a manhattan or a sling or a mojito or a caipirinha can be just the starting point for cocktails in many different guises.

And on that copper cup… while it may not be essential, it does definitely add to the experience of a mule. The metal gets very cold and condensation quickly covers its surface. That’s pretty, but it also creates an enlivening and refreshing sensation similar to drinking spring water from a metal ladle, which—I’m guessing—could be another trigeminal effect. I’m not at all sure about the science, but now that we have those cups, I’ll be looking for other reasons to use them.

Here’s Jonathan’s Review:

mulishness2

There are so many questions that I hope David has answered. What is the difference between ginger ale and ginger beer? Is there a difference in a mule and a buck? Why does this cocktail have its own designated vessel and does it make a difference? What the heck does Moscow have to do with this anyway? To be so perplexing this classic is worth the questions.

My ginger beer of choice was Crabbie’s, a version from the United Kingdom. That really raised the initial question, since up to that point I thought the difference in ginger ale and beer was alcohol. Apparently not since when I asked in the store for ginger beer the helpful clerk responded with “alcoholic or non-alcoholic.”

This is a cocktail blog – I answered “alcoholic.”

The vodka this week was a grain version from Iceland called Reyka. I am still not sure that the brand, or even base material for the mash, makes much difference when it comes to vodka in cocktails, but this one has a really impressive label. If that means anything.

One of the things I cited as a lesson after our first year of this blog is that it makes a difference who you are sharing the drink with. We were very fortunate to be able to meet one of my sisters, her husband and my nephew in Asheville for the weekend and as a result shared the cocktail with them. It was, as I suspected, an affirmation of the lesson and that much better for the sharing.

There were actually two versions of the cocktail, as anyone who has paid attention should know. The first version used the Crabbie’s and I made a second with Blenheim ginger ale. Both drinks showcase the ginger with the ginger beer version more complex and the lime less prominent. The lime stood out in the Blenheim mix and the ginger, while stronger, did not have the background depth of the Crabbie’s. Push come to shove, I liked the Blenheim version better, but probably because the lime stood out and offered a contrast.

Jonathan’s take: Mule or buck, ale or beer, Borgarnes (Iceland) or Moscow, none of it matters when the cocktail is this good.

David’s take: A Mule is well-worth riding, copper cups or no.

Retake Photos (l to r, Jonathan and David)

IMG-1632IMG-1618

Jonathan’s RE-take: The mule/buck is not only one of the few cocktails I know from memory, it is one that I can remake easily based on preferences of the drinker. For this re-take I started with with an idea from a pre-COVID trip to Curacao back in January. We visited the Curacao distillery at Landhuis Chobolobo. They make a Tamarind Mule with their tamarind liqueur and tequila. I mixed it up a little with Ted Haigh’s recommended Blenheim extra hot ginger ale and mezcal instead of tequila. The taste testers loved the hot ginger, the smoky aspect of the mezcal and the unique flavor of the tamarind. The tequila version was very good too. Ginger, spirit, citrus repeat…

David’s RE-take: As someone who loves ginger ale, any sort of mule is welcome for me. I made mine with Goose Island Ginger Ale in two varieties—tequila, a “Mexican Mule,” and rye, which apparently is a Maryland Mule (though I never knew Maryland was known for its mules). If I had to choose between the two, I might choose Maryland, though that pains me. Perhaps if I’d had some mezcal and tamarind like Jonathan….

Next Time (proposed by David): Jonathan is working on a shrub! I love shrubs. And I love gin. I found a recipe that combines the two ingredients. We will make some adaptations, naturally but this choice offers a bonus—jalapeño. We haven’t had many hot cocktails on this blog, so I’m looking forward to it.

Watermelon Cocktails

Proposed By: David

Pursued By: Jonathan

You may not know (unless you’re Cliff Clavin) that the watermelon appears in ancient Hebrew, Egyptian tombs, and medieval texts. Its history stretches 5,000 years, which means it’s about time Jonathan and I made it the focus of our cocktail-making efforts. This time, our charge was simple: make something with watermelon.

Mark Twain called the watermelon, “What angels eat,” but, thinking of the watermelons of my youth, I can’t believe anyone would say that. Those watermelons were crowded with annoying seeds to spit out. Though, in the tradition of older brothers everywhere, mine told me swallowing a seed would start a watermelon growing inside me, I can remember giving up after a wedge or two. Current watermelons are so much more civilized—seedless and full of juice.

That juice—more Clavin-esque information—may explain part of watermelon’s longevity. Some scientists believe watermelons were first cultivated in the Kalahari desert as sort of primitive water storage devices. Watermelons are 92 percent water (and 6 percent sugar).

Anyway, it’s the water of the watermelon that seems perfect for drinking. It’s relatively low calorie (less than most mixers anyway), and has a distinctive and fresh flavor very unlike the Jolly Rancher or Laffy Taffy bastardizations.

The natural spirits for watermelon are probably vodka (we’ve made a watermelon drink before) or tequilla, but I thought it would be fun to try it in a Tiki style drink, so I adapted a recipe called the Tiki-ti Five-O and substituted watermelon for orange juice. The original recipe from comes from an LA tiki bar, the Tiki-Ti, and was created by a tiki scholar named Jeff “Beachbum” Berry. I found it in Imbibe:

2 oz. aged rum
1 oz. Five-0 syrup (see below)
1 oz. fresh lime juice
1 oz. watermelon juice
1/4 oz. ginger liqueur

Muddle the watermelon in a bowl and then pour the appropriate amount of juice into the shaker, add the other ingredients and ice, then shake well. You might need to strain into the glass because the watermelon is pulpy. As you might see in the photo, I powdered the top with Chinese five-spice (very sparingly) and garnished with a cherry and a watermelon cube. I also added an inedible slide of rind for color… wishing I had a watermelon pickle or a piece of candied ginger instead.

So the watermelon was a wonderful element of this drink. Paradoxically, however, it was not the star. I purchased some Chinese five-spice powder for one of our previous cocktails and am happy to have found another mixology use for it. To make the syrup combine equal parts honey and water and 1 tablespoon of Chinese five-spice powder for every cup of water. Stir constantly, bring to a boil, remove from heat, and then let cool. Though I sort of hate any appearance of cheesecloth on this blog, you will need three or four layers to strain out the grit of the spice. And shake the syrup before you use it. If all that seems a lot of trouble, it’s worth it. Five-O syrup seems a perfect tiki flavor, and it’s so much easier than buying or making a bottle of falernum. I’m going to make more Five-O syrup.

Here’s Jonathan’s Entry:

Watermelon is not my favorite fruit. It’s not from lack of trying though, and as long as I can remember, it has been a staple of summer. Thumping to find the perfect one, icing it down, finding a spot to flick or spit the seeds and slicing it up. The idea is great while the fruit is usually disappointing. Maybe it’s comes from starting with the sweetest and most ripe section and working towards the rind and least sweet part. It just never lives up to the hype.

It is a fruit that goes well with so many things though. Many drinks ago we tried a watermelon and basil drink that was wonderful. Before the and since I have tried watermelon with cucumber, mint, and peppers in both food and drink and all of those were great combinations. So this was a challenge I was ready to accept.

My research found far more drinks with white liquors combined with watermelon than dark liquor ideas. The first drink we tried combined the botanicals of gin, cucumber accent and the featured fruit, the Watermelon Cucumber Cooler:

1.5 ounce gin
2 slices cucumber
1.5 ounce watermelon juice or 3 one inch chunks of watermelon
.5 ounce simple syrup
.75 ounce lime juice
Pinch salt
1.5 ounce soda water

Muddle watermelon and cucumber (I went with fruit chunks instead of juicing a watermelon), add other ingredients except soda, shake with ice, strain into iced filled highball glass, top with soda and garnish with a slice of cucumber.

This drink reminded me of all the past experiences with watermelon—sounds great but only okay. It did meet the promised Cooler aspect, which is good for summer, but none of the flavors asserted themselves. Surprisingly the gin even got lost in this one.

The idea of the second drink was to find a good whiskey and watermelon combo. I will admit that the previous experience with using basil and watermelon led me to the Murricane. The drink was supposedly created for Bill Murray and christened with one his nicknames that refers to his mercurial personality:

2 ounce watermelon (I still used muddled chunks rather than juicing)
4-5 basil leaves
1.5 ounce bourbon
.75 ounce lemon juice
.75 ounce St. Germain liqueur
Ground pepper

Muddle watermelon and basil, add all other ingredients, shake with ice, strain into old fashioned glass with fresh ice and garnish with a small chunk of watermelon.

The basil and watermelon mix did not disappoint. This was a cocktail that combined the best parts of summer with the distinctive taste of bourbon. I’m not sure what the St. Germain did but I will credit it with blending everything into one harmonious drink.

Jonathan’s take: I’ll keep eating watermelon and given the choice I will have it with basil and bourbon.

David’s take: I know I’m supposed to sneer at the hipsteriness and trendiness of Tiki drinks, but this is one I’ll return to.

Next Time (Proposed by Jonathan):

One liqueur we have missed, or avoided, is Peach Schnapps. For some reason, most of the drinks using the liqueur have names that are double entendres. The proposal is to make one of the more mainstream of those that also has one of the more tame names – Sex on the Beach. If you don’t believe that is a tame name check out the list of Peach Schnapps drinks on the Bar None web site. Heck, just check out the ones that start with F.

El Pepino

Proposed By: David

Reviewed By: Jonathan

Wish I could say that my delay in writing this post was that this cocktail, which, in my mind, is so close to a julep, is better offered closer to Kentucky Derby Day. Truth is, like a lot of people, I’m busier than I want to be and tired most of the time.

Here, however, is a drink that might pick people up. Having lived in Louisville for a while, I have a special affection for juleps. They remind me of spring itself, those sunny and temperate days that, over the past few months of gray rain and snow, you never quite let yourself believe possible. The new green of this time of year renews hope, and mint conveys that hope beautifully. Something about mint always offers a refreshing element in food and drink.

Two of the non-julep notes of this cocktail—lime and tequila—are borrowed from margaritas and offer festive and zesty flavors too. Here’s the recipe, which comes from Tipsy Texan: Spirits and Cocktails From the Lone Star State.

1/3 fresh diced cucumber

1 ounce Mint Simple Syrup

2 ounces 100% agave silver tequila

1/2 ounce freshly squeezed lime juice

Fresh mint for garnish

Cucumber spear, for garnish

Mezcal (optional)

In the botton of a mixing glass, muddle the cucumber and mint syrup. Add the tequila and lime juice and shake vigorously with ice to chill. Strain into an Old Fashioned glass filled with ice. Garnish with fresh mint and a cucumber spear. You can also float some mezcal on top, if you have it. Lamentably, I did not.

Cucumber seems a popular ingredient in food and drink recently. Though there’s nearly nothing to it in terms of calories and some people might think of it adding nothing but cellulose, it enhances the other fresh, botanical dimensions of this drink. As the description in Tipsy Texan suggests, this cocktail is suited to a warm day and touts, “You’d be hard pressed to find a cocktail more refreshing than this combination of tequila, mint, and cucumber.”

Here’s Jonathan’s review:

There is a general rule that I follow when gathering the ingredients for a cocktail. If there is an item that is difficult to find, secondary to all other parts of the drink ,or just missing from the pantry—I will skip that part. It is unusual yet there are examples where I have done that and noted it. I am talking about you Chinese five spice on the rim of the glass.

This proposal calls for muddled cucumber which is fairly unusual although not completely foreign. That said, it is hardly secondary when one considers all of the other parts of this drink, which are somewhat normal in mixology. The problem was, though, that I had everything ready when it came time to make the cocktail except a cucumber. There was just a moment of hesitation before I decided I could not accurately create the El Pepino without first going to get one. Good choice.

This is a drink that is the product of all its parts working together. The mint is subtle, the sugar in the syrup a smoothing agent, the tequila distinctive but not assertive, the lime juice a contrasting yet quiet acid as it should be. The cucumber jumps out. It makes El Pepino different and distinctive to the point that I think even those who are not fans of cukes would agree that without it the mix is fairly run of the mill. I am probably wrong but my guess would be that most bars don’t stock cucumber. That’s a shame because this is a drink I would actually order without hesitation.

Jonathan’s take: I hereby apologize to the cucumber and promise to find some Pimm’s in the back of my liquor cabinet so that the cuke may shine again.

David’s take: I won’t substitute this drink for my usual Derby Day julep, but maybe every other suitable occasion.

Next Time (Proposed by Jonathan):

I do not consider calories when ordering or making a cocktail. As a beer drinker that is probably a defense mechanism. There are those who do, however, and there are recipes with just that in mind.

Once again, the proposal is an idea rather than a specific drink. I am suggesting that we try cocktails with less calories. That does not mean making simple syrup with stevia leaves, although that is a consideration, rather it is to adjust the ingredients to trim the effect on the waist line. There is no calorie limit just a general concept to lower the total from the standard version of a cocktail or to create a new drink for those who are watching what they eat—or drink.

I feels some club soda coming our way.

Chilcano

Proposed By: Jonathan

Reviewed By: David

The basis of the featured cocktail was a way to use up some of the different liquors I have accumulated. In the course of doing that though I found a cocktail that answered a nagging non-question and posed another. We will start with the cocktail and work towards the other two things.

The drink is The Chilcano which is a Pisco based drink. It is in the mule/buck style with a slight twist:

2 ounces Pisco
1/2 ounce fresh lime juice
1/4 ounce fresh ginger juice
3/4 ounce simple syrup
Ginger ale (I used 4 ounces)
Angostura bitters

Mix everything except the ginger ale, add ice, top with the ginger ale and garnish with a lime peel. The twist is the ginger juice,which you can buy in small bottles, that adds a real kick to the drink. The simple syrup seemed unnecessary so I left it out as many variations of Chilcano recipes do.

This blog has been an education with huge amounts of information to process both good and bad. One of my least favorites are the lists of in and out cocktails as if you should choose what to drink based on popularity or lack of it. Sometime around the new year I read an article that included expert bartender opinions about cocktails. One of those bartenders suggested that Moscow Mules have overstayed their welcome. His thought was that it did not matter if you liked them—they were over ordered and it was time to move on. So the non-question is whether someone else should tell you what to like. If you want to drink a Mule, do it. If you want a great variation, however, try this.

The other question posed by this drink comes from the name. In Peru, the home of Pisco, Chilcano can be a cocktail or a soup that is considered a cure for hangovers. Chilcano de Pescado is a Peruvian fish soup that traditionally starts with a fish head broth. The idea is that this soup should be consumed the morning after over-consumption to alleviate the ill effects. That made me wonder what folks thought were the most effective and the most odd hangover cures, so I did an informal poll.

The list of effective cures is not too surprising. Sleep, analgesics, and water were clearly at the top of the list. The other common ideas, none of which were fish head soup, included sugary drinks, exercise, and hair of the dog. I’m not sure drinking more is so much a cure as it is putting off the pain or crying for help.

There weren’t too many odd cures, but there were some very specific ones. One person insisted that Dr. Pepper before bed was the magic elixir, one suggested extreme hard labor, and another was just as sure a late night greasy meal was the trick.

Long ago when David would eat such things, he and I tried the latter method. He was living in Louisville and we followed a long night of beers with a stop at the local White Castle for sliders (mini-burgers for the uninitiated) to make sure we felt fine in the morning. I can’t remember if it worked but have tried or seen plenty of variations of that over the years. In college a Greek grilled cheese was a very common end to a night. If that didn’t work, one friend of mine was sure a quick meal of basic McDonald’s cheeseburgers the next day would.

David’s Review:

Clearly, Jonathan hasn’t been taking care of this spirits larder. For me, the pisco we bought oh-so-long-ago is gone… and I may have finished another bottle since then. I could account for my pisco deficit in several ways. First, I have replaced the gin in gin and tonics with pisco and experimented with it in other drinks. I even made a caipirinha with pisco, which was quite good. Second, I try not to buy a new bottle of anything until some other bottle gets empty (see #1). Third, I like pisco a lot. Four, maybe I should stop drinking altogether.

I’d say that, with the exception of the ginger elements, this drink struck me as being very like a caipirinha, but that might be a little like saying “with the exception of beef, beef stroganoff is very like a tofu stroganoff.” There’s an analogy I’m sure Jonathan will understand. The ginger is rather important and finding ginger juice was much more difficult than obtaining pisco. I settled on a “ginger shot,” a nutritional form of ginger juice I found at Whole Foods. Another choice, a bottle of squeezable ginger from our regular grocery, proved too pulpy and too sweet.

Sweetness has become one of my biggest bugaboos with mixology. It seems most drinks are too sweet to me now, and simple syrup—even the ginger-grapefruit simple syrup I made for an earlier recipe—is something (along with Jonathan) I’d skip. Pisco isn’t sweet, but, redolent of grapes, the fruity scent seems enough for me. Plus, the simple syrup seemed to interfere with the Angostura, and I like to taste my Angostura—or what’s it doing there?

Those caveats out of the way, I really liked this drink. While pisco isn’t that distinctive a spirit, it isn’t vodka, which to me is a big blank. But it isn’t like whiskey, scotch, or gin either, flavors that are instantly recognizable and thus a little more touchy to mix. If I had a friend looking to try some new spirit, in fact, I might recommend pisco as a safe bet for something he or she might like.

Oh, and for hangovers, by the way, I always recommend a punishing (and penitent) workout followed by Gatorade or coconut water.

David’s take: If Jonathan still hasn’t exhausted his pisco supply, I’m willing to buy another bottle to help him get to the bottom of it.

Jonathan’s take: Don’t listen to the experts listen to me, The Chilcano is excellent. At least the non-fish head version is.

Next Time (Proposed by David):

Our sister gave me a book for Christmas called Tipsy Texan: Spirits and Cocktails from the Lone Star State, and I’ve been dipping into it looking for our next cocktail. After much debate, I’ve chosen El Pepino, which is sort a tequila julep made with cucumbers in addition to the usual mint simple syrup. The recipe cites the drink as proof that tequila is a versatile spirit and not just for Margaritas. Plus, looking on the web, I discovered it’s Justin Timberlake’s favorite drink. So there.

Mock-tails

dbmProposed by: David

Co-fulfilled by: Jonathan

This proposal to make non-alcoholic drinks originally came in honor of Dry January, an actual event in the UK promoted by Alcohol Concern. People raise money for the charity by pledging to go without drink for one month. Of course, January is long over, and this post is (my bad) overdue. I should confess I failed anyway. About January 4th, I started researching whether one month really makes up for the other eleven—surprise, surprise, it turns out moderation is the best strategy for good health. I decided to moderate instead.

Besides, there’s nothing like a “mock-tail” to make you realize most of the work of drink-making isn’t the alcohol. A few libations call for infused spirits—and we’ve done some on this blog—but, when it comes to alcohol, the hardest part of any cocktail is buying the right kind (that, and sometimes paying for it).

To prepare my mock-tail this time around, I created two new simple syrups—juniper and grapefruit/ginger. The former I created because I had some juniper left over from making my own gin, and the latter just sounded good to me. And neither were terribly creative because the first thing I did was search for recipes online, and both popped up right away

In the world of the interweb, no one is unique.

And I had no trouble finding a plethora of mock-tail recipes either. One site offered a lengthy slideshow of concoctions invented by various restaurants, and another featured some non-alcoholic alternatives to familiar libations. No claims of “just like the real thing” appeared on any of these sites. No writer would be so foolish, and, as I was sipping my mock-tail I kept imagining a designated-driver twirling his umbrella as his friends laugh about nothing that makes the driver laugh. Still, most of the drinks I encountered seemed imaginative, at least distracting.

The cocktail I chose, the Virgin Cucumber Gimlet, comes from Ocean Prime, a nationwide restaurant:

1.5 oz club soda

4-5 slices muddled cucumber

1 oz fresh line juice

1 oz simple syrup

They said to “Combine ingredients and shake with ice,” but that’s loco. Shake all of the ingredients except the soda. Add the soda to the drink in a rocks glass filled with ice. Garnish with a rolled cucumber slice, because, without alcohol, visuals are important.

I tried this drink with both of my simple syrups, and the juniper one seemed best. It gave the drink more character and complexity. Most of the mock-tail recipes I encountered seemed much too sweet to the point of being—dare I use the word again?—cloying.

This one was sweet as well, and I tried it with tonic water and without simple syrup (a little better), but, still, something seemed to missing. I finally decided it was gin.

Jonathan’s Part:

jbm2David and I will disagree about this. I have never understood tofu. The whole purpose, in my view, is to eat a meal that is ordinarily and properly prepared with meat without that essential ingredient. The tofu is just a substitute because the person eating the meal does not eat meat, not because anyone likes tofu. I am prejudiced but would be willing to bet that they would like the dish better if it were prepared the way intended.

Okay, now that I have irritated most vegetarians we need to talk about mock-tails. The whole purpose with them is to create a drink with everything but the alcohol, yet there is no tofu to substitute. Many of the best cocktails have a bitter or contrasting element that comes from the spirits or a dash of alcohol based bitters. There just doesn’t seem to be a good tofu/substitute for those elements.

jbm1That is not to say I don’t understand a usefulness for the alcohol-less drinks. Any mock-tail google search will lead to results that start with ideas for drinks for pregnant women, which is a worthy reason. Right behind that are the “my kid wants to drink what I do and a Manhattan just doesn’t seem right in a sippy cup” explanations. That doesn’t quite rate with pregnancy as a reason for mock-tails but okay. There are a few other explanations right down to page seven of the search which would probably lists drinks for ice road truckers who want a little pop yet they can’t afford the buzz right before sliding down treacherous highways.

I did find a couple of recipes that seemed worth a try though. The first was an Italian Cream Soda. It qualified for this blog if for no other reason than it required cooking up a fruit based syrup complete with straining. That syrup is combined with sparkling mineral water, then ice and finally a small pour of cream. It is beautiful, adaptable since many fruits can be used and quite tasty. Is it a cocktail? No, not really.

The second mock-tail also followed a theme that we know oh so well. The Juicy Julep uses three freshly squeezed, and/or strained, fruit juices. I had just established enough amnesia about juicing a pineapple to try it.
1 measure fresh pineapple juice (I used 1.5 ounce for the measure)
1 measure fresh orange juice
1 measure fresh lime juice
Roughly 2 measures ginger ale
Teaspoon crushed mint
Mint, pineapple, lime or whatever for garnish
Mix juices and mint, add ice, top with ginger ale and garnish

This one had some contrast and I think a little fresh ginger root crushed with the mint might have elevated it to the contrasting spice and sweet of a real cocktail. With the garnish, it even looked like a real cocktail.

Jonathan’s take: I liked the Juicy Julep especially after I threw in a shot of rum.

David’s take: #fail

Next Time (Proposed by Jonathan):

The mock-tail being part of the no-alcohol January resolutions, I should reveal one of my resolutions. I am trying to pare down the liquor cabinet. It is made more difficult by needing certain things for the blog and not drinking any of the liquor except when we are experimenting with a new cocktail. That said, my goal has been, with the help of friends and neighbors, to finish off bottles and only replace them with a classic or local example of that spirit. That way three types of vodka should become one and all that gin should eventually be single bottles of the most classic categories. The other way to reduce is to use up some of the oddities like Pisco. While the Pisco Sour is the classic, the Chilcano is an intriguing alternative. Not sure I can make enough to finish off the Pisco but at least it will be progress.

Gin and Tonic Variations

DM G and TProposed and Realized By: David

Also Realized By: Jonathan

“The gin and tonic,” Winston Churchill once said, “has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” He was alluding to the British East Indian Company’s invention of the concoction as a way of delivering quinine, which was believed to be an anti-malarial medicine. However, knowing Churchill, it’s possible he was talking about the self-medicating properties of gin.

I prefer the explanation of the drink’s prominence offered by Douglas Adams, the author of the Hitchhiker’s Guide to the Galaxy. Every planet has its own version of gin and tonic, all developed independently from one another and pronounced essentially the same. There’s something about the “G and T” (or “Gin Tonic” as it’s called in some countries) that demands invention. The drink was simply meant to be.

And, to support Adams’ theory, it turns out tonic doesn’t cure or prevent malaria because you’d have to drink too much of it (and keep drinking too much of it) to reach even the minimal level of quinine necessary to suppress the disease. Science has taught us something important about gin and tonic, however—rather than doubling the bitterness by combining its three main ingredients, the similarly shaped molecules glom onto each other to mitigate their bitterness. I take that discovery as further proof of Adam’s belief in the inevitability of gin and tonic.

So why would someone want to adulterate it, and why would we use this space (again) to encourage such an abomination?

I thought of a post devoted to the drink by itself debating the proper tonic water (I like Fever Tree or Q, by the way), the proper gin (more later), and the proper proportion of gin to tonic, but all that sounded fussy. Let me be that rare voice of political tolerance in our contentious age and state that all the people, Republicans and Democrats, should compose gin and tonics as they wish, according to their tastes.

As you’ll see, Jonathan was much subtler, thorough, and scientific in his pursuit of proper ingredients. For me, adulteration felt like a different sort of test—not can you mess-up a Gin and Tonic, but can you actually stay true to the Neo-platonic ideal of gin-and-tonic-ness while also introducing a variation that might actually enhance its essential nature?

My first experiment was to follow a basic formula:

1.5 ounces Gin

.5 ounces something else

3 ounces tonic water

the squeezed juice of one-eighth of a lime

Over the last three weeks, I’ve tried all sorts of things for that something else—Lillet Rose, St. Germaine, Pimm’s #1, Grand Marnier, Chambord, Maraschino Liqueur, and Benedictine—and most of the results were passable, but no gin and tonic. The best were the ones with a certain je ne sais quoi, the ones that elicited the comment, “What’s different about this?” Of the ingredients above, Pimm’s #1 and Lillet were the most successful that way. Maraschino was also subtle. The worst? Benedictine.

Like Jonathan, I also bought dried juniper berries and other spices (though not in a nifty kit) and steeped them in vodka to create my own gin… and added sumac to regular gin… and used varieties of gin available in my liquor cabinet… and foisted all these varieties on various people. Jonathan’s testers are clearly better than mine. Everyone around me is sick of gin and tonics, so sick that their most thoughtful comments were “That’s nice,” or “Yuck.”

But not me. I’ll just say one thing about my experimentation. Nothing really ruins a gin and tonic… until it makes it something else.

Here’s Jonathan’s Approach:

JBM GTAlternatives of the classic gin and tonic? How hard could it be – change the gin and change the tonic. Heck, go crazy and change the garnish. One look at my liquor cabinet illustrates the true challenge, though. I have Old Tom gin, London dry gin, Rangpur gin, botanical gin, barrel rested gin and, after a quick search for tonic syrups that resulted in the purchase of a pre-measured spice mix, my own homemade gin.

You don’t need to go beyond tonic to understand the variations available. Quinine water, as we used to call it, ranges from classics like Seagrams, Canada Dry and Schweppes to a long list of high end and small batch sodas that grows each year. These include nationally available brands like Fever-Tree, Q and Fentimans to small batch soda versions found locally. There are also many syrups, I have used and love Jack Rudy’s, that can be mixed with club soda to make your own tonic water. Simple math made me realize I had to control the variables so I settled on premixed tonics.

The next question was gin. The classic uses London Dry and if the tonic was going to be dominant that made sense. As I noted, while searching unsuccessfully for new syrups I went into the Savory Spice Shop (a growing national franchise). They had a pre-packaged mix of spices to infuse vodka and make your own gin so that became another option. I also had a barrel rested gin, Cardinal, from nearby Kings Mountain N.C. and the gin style liqueur, Pimm’s No. 1, so I was set there too.

All that was left to do this right was to assemble taste testers and figure out ratios. My faithful panel was nice enough to gather for the task at hand and a forgotten shot glass made ratios approximate (I would guess it was 3:1 tonic to liquor). Here’s the three versions I made:

Prohibition (homemade) gin
Fever-Tree or Q tonic
Lime wedge garnish

Barrel rested gin
Fever-Tree or Q tonic in one session and Schweppes in another
5 drops Crude (Raleigh small batch brand) roasted pineapple/vanilla bitters
Lime wedge garnish

London dry gin
Pimm’s No. 1
Schweppes tonic
Mixed fruit garnish

The first mix was the most classic and the least liked. The gin was great. So good, in fact, that it was better by itself on the rocks. The nice part of make your own is that you can add and subtract spices. The juniper berries went in by themselves for 24 hours to emphasize that spice and the other spices were added for a final 24 hours.  If you are one of those people who don’t like the pine qualities of gin, though, you could add the juniper at the same time as the other spices (coriander, lavender, bay leaves, allspice and cardamom) and infuse for only 24 hours total to reduce their dominance. If gin is your favorite part of the G & T this may be the best option for your taste.

The second cocktail was a conservative variation yet well received. Barrel rested gin, at least the Cardinal version, is mellow and less spicy. The bitters added a subtle and different background flavor. I made this one with both the high end tonics and the less expensive stuff with the latter providing a quieter base to showcase the gin and bitters.

My final option was a G & T take on the Pimm’s Cup.  A number of Pimm’s Cup recipes suggest adding gin to increase the spirit quotient so I followed that idea by mixing Pimm’s and gin equally then adding tonic. The more assertive tonics worked really well here since it needed a mixer that stood up to the liquors. This is one to garnish with summer fruits like peaches, blackberries, blueberries and the like. The classic Cup addition of cucumber would probably work well also.

Jonathan’s Take: The T is my favorite part so high end tonics and syrups are well worth the cost.

David’s Take: Can I be a purist and an experimentalist at the same time? I’d like to try.

Next Time (Proposed by Jonathan):

One of my testing panel members suggested a drink called Serendipity. It will require that I go against my goal of reducing the number of spirits in my cabinet by adding Calvados. The drink includes the addition, always welcome, of a sparkling wine though so I think it is worth it. Plus, I have to listen to my testers since they are practically professionals at this point.

Razzle Dazzle

RazzleJmProposed By: Jonathan

Reviewed By: David

There is a grumpy old man living in my house. Children who ride their skateboards or bikes without helmets nearby know him as the man who asks them if their brains are valuable. He is the guy who screams at commentators on television about their grasp of the startlingly obvious. Shoot, it was only a few minutes ago that he went out and yelled at the deer for eating day lilies. I am trying really hard to be more positive but I am that old man and those are small examples compared to my most common areas of contempt.

A typical commute is punctuated with outbursts. Charlotte is surely not the only town where red lights are treated as suggestions but it could be one of the worst. It is a rare day when I don’t scream, to myself in the car of course, that just because you are late or lazy doesn’t mean we have to die. Folks who fly by on the main road near our neighborhood are greeted with 3 fingers on one hand and 5 on the other to remind them it is a 35 mile an hour speed limit. Many of them signal that they are only going one mile an hour over that. At least that is what I assume that finger means.

Fortunately my wife does much of the shopping. The nearest grocery to us is located in an affluent area and most of the shoppers are either residing in their own private Idaho or just don’t care about other people. I am working hard on that positivity so last weekend when we were there I was practicing Zen and the art of not committing murder. While I was silent and ignored my fellow shoppers, my wife was the one who stated out loud, in a much more cogent a way than I would have, that we had stumbled into an entire store full of people who were grocery shopping for the very first time in their lives.

The Internet is another regular source of frustration. Don’t put proper contact info, or worse don’t reply to the contact form you do put there, and it is doubtful I will ever do business with you. A slide show that won’t load instead of a simple list? Return arrow guaranteed. Don’t even get me started on sites that just don’t work – yes si.com I mean you.

Cocktails sites are among the worst. Maybe it is a law somewhere but who are they kidding by asking users to input their date of birth? A 13 year old who inexplicably wants to know how to make a Rob Roy takes about 10 seconds to supply any date that makes them 60. Some even ask what country you are accessing the site from. I would have to give up my grumpy card if I didn’t follow the rule that if the United States is at the bottom of your drop down list your site is banished to Siberia.

The link to the Razzle Dazzle violated all of this and whole bunch of grump more. The site includes the dreaded birthday input. That would be passable if I had remembered the recipe or written it down but I did not. Each time I accessed I swore it was the last time I would have a birthday. Added to that insult was a recipe that included parts rather than exact amounts. I cook and mix drinks enough that I would be fine with that but these proportions made no sense. Five parts vodka to four parts other liquid? First there is no base measurement that works with that and second that is a lot o’ vodka.

I won’t write out the recipe they supplied and will give what I used instead:

2 ounces vodka
2 ounces cranberry juice
1 ounce fresh lime juice
8 or more blueberries
8 or more mint leaves

Muddle mint, blueberries, lime and cranberry juice. Add vodka and ice, shake and strain over fresh ice. Garnish with blueberry and mint leaf. It makes a beautiful if unsatisfying drink.

Here’s David’s Review:

DazzleDmI go to bars pretty much never, but with this drink I’ve been imagining sidling up the bar and drawling, “Give me the Razzle Dazzle.” Who knows what I’d get back—perhaps the bartender would break into tap dance and song or flash me some jazz hands…. or maybe deliver a deft and surprising punch to my nose.

Knowing the name of a drink rarely helps you with what’s in it. If I walked the streets of Chicago asking passers-by what’s in a Razzle Dazzle cocktail, I’m sure I’d get as many strange guesses as one of those Thanksgiving cookbooks first grade teachers assign their classes, the ones filled with surreal recipes co-authored by Dr. Frankenstein.

No Chicagoan, I bet, would say cranberry juice. There’s little that’s razzle-y or dazzle-y about cranberry juice, and in this concoction you might have trouble identifying the ingredient. Nor, if you told them about the cranberry juice, would they say “mint” because when is that a typical pairing? Then lime (because cranberry juice plus mint cry “lime”?) A passer-by might take the hint in the word “razzle” and say “raspberries,” but that, naturally, would be wrong, This drink contains blueberries… of course.

Maybe Dr. Frankenstein coauthored this recipe after all.

“Is this confluence of unlikely ingredients mellifluous?” you ask (well, maybe not in those exact words). I’m afraid the answer, for me, is a shrug. As photos convey, the Razzle Dazzle is beautiful, and the disparate flavors do, surprisingly, go together. But I’m not a vodka fan—it adds little or nothing. Plus, even if you switch out the vodka for gin or tequila, it involves muddling—which I never do without grumbling “This had better be good”—and leaves millions of blueberry seeds to sediment the drink and mint pulp to clog the shaker.

To be fair, my wife loved this drink. She may ask for another next weekend, but, unless we happen to have cranberry juice, mint, and blueberries handy, I will not ask for another. I love the name Razzle Dazzle (Razzledazzle Marshall would be a great name for a grandchild), but, as the name of a cocktail, Razzle Dazzle is a awful lot to live up to.

David’s Take: Perfectly palatable… not that memorable

Jonathan’s take: Maybe I have work to do on the positive attitude.

Next Time (Proposed By David):

Having crawled over the finish line of the school year, I’m ready for summer ahead. That means it’s gin and tonic season for me, and I thought about proposing each of us make the perfect G&T next time. But that’s too simple, right? So, instead, I’m proposing we each create a gin and tonic variation. I found some suggestions, but they are only suggestions. Each of us will add a little something of our own Gin and Tonics in a (likely misguided) attempt to improve the classic… and get summer going at last.

Equal Parts Cocktail

ughProposed By: David

Reviewed By: Jonathan

Mixologist author Kara Newman describes equal parts cocktails as, “Easy to remember but challenging to develop.” Well, I guess that depends on your standards, on both counts. If you’re just looking to balance sweet, sour, bitter, and spirit, a host of combinations will develop in interesting ways. However, if you’ve had a few of these cocktails, remembering might be harder than you imagine.

Newman’s book, Shake. Stir. Sip.: 40 Effortless Cocktails Made in Equal Parts, will come out in October. The book, she says, encourages versatility. She urges cocktailians not only to create new drinks but also to re-envision and re-proportion some favorites.

What appealed to me was simplicity. For once, I might make something I can remember when someone says, “How do you make that?

I’ve been experimenting with the equal parts cocktail for the last month or so—and sorry readers, our blog-silence is my fault, not Jonathan’s. I’ve reached important conclusions:

  • plan before you act—failing means failing entirely
  • don’t expect a single ingredient to establish itself as the star—maybe that will happen, but probably not
  • use ingredients you like by themselves
  • add some non-alcoholic elements; otherwise, the drink or it will be lethal

I made a number of these cocktails, and most I invented. I’ll offer two for your consideration—one sweet and one sour

Sam I Om (a Mimosa Variation)

one ounce each…

Gin

St Germaine

Lillet Rose

Orange Juice

Tonic

Shake the first four ingredients, add to glass and top with tonic

Whatever

one ounce each…

Lime Juice

Mezcal

Benedictine

Triple Sec

“Take a ratio that already works,” Newman suggests, “and just swap out elements one at a time until you end up with a drink you enjoy.” And maybe that’s all the advice you need to begin experimenting.

Here’s Jonathan’s Review:

IMG_0218-2The first thought when I read David’s proposal was that I should make a sweet and a non-sweet drink. The second thought was that this idea would also allow me to re-visit the concept of layered drinks and the fascinating, to me, use of specific gravity to figure out the order of the layers. Neither thought was realized with great success.

There were all sorts of sweet and semi-sweet drinks that came to mind. I knew that I did not want to proportion a group of different alcohols which meant that I needed fruit drinks, milk products, syrups and the like to mix as a non-alcoholic portion. All of those make the drink sweet. I just could not come up with the equivalent in a savory or bitter drink although I hope on reading David’s intro that he was able to do so. The ultimate choice in this category was my version of the key lime cocktail:

1 ounce vanilla vodka
1 ounce tequila
1 ounce half and half
1 ounce pineapple juice
1 ounce lime syrup (maybe it was cheating but I mixed key lime juice and simple syrup 50/50)

Shake everything together with ice and strain into a glass rimmed with crushed ginger snaps and garnish with a lime.

The result was an all too white, fairly sweet drink that fell well into the tiki category. Good but one was plenty.

One of the main purposes of the layered drink, besides testing specific gravity, was to use a liqueur from South Africa that seems to be gaining the popularity it deserves. Amarula is sweet cream liqueur from South Africa made from fruit derived from the marula tree. That tree is also known as the elephant tree due to the pachyderms fondness for it. Interestingly, elephants eat the fruit, bark and branches of the tree so they can be hazardous to its health except in the spread of fertilized seeds in their dung.

I made two layered drinks with amarula the first of which is called the Monk’s hood. That one, with specific gravity in parentheses is Kahlua (1.14), Frangelico (1.08) and amarula (1.05). The second one substituted white crème de cacao (1.14) for the Kahlua. The gravities are so close that separation was going to be difficult so I used chilled shot glasses, poured each liqueur over a bar spoon to introduce them delicately and chilled the drink to let them separate further. None of that worked very well but the drinks were great. As great as doing shots for a not too young person can be that is.

Jonathan’s take: I am sure that sometime this week I will wake in the middle of the night and realize a proportional drink with rye whiskey that I could have made. Then I will go back to sleep.

David’s take: Reviewing a whole class of cocktails? Clearly more empirical evidence is needed.

Next time (Proposed By Jonathan):

Vodka is not my favorite. It must not be David’s either since it is the major spirit that we use the least. The time has come, however, to try a cocktail with vodka at its core. There are plenty of classics that we could, perhaps should, try. There are also variations of those – such as the madras version of the screwdriver. It’s the beginning of blueberry season though so I am proposing the gravely named Razzle Dazzle cocktail.”