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.

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The Monkey Incident

Proposed By: Jonathanjbm.bananas

Reviewed By: David

First there is just a murmur. Something is going on but no one is talking, not even speculating. But then there’s more. A rumor and maybe even someone who knows another person who has heard. It’s very possible that something is awry and people are being misled. You can’t talk about it though because no one is sure. Finally it starts to break the surface.

There’s been a monkey incident.

This is a drink that invented itself from a reference that became a name. Like the tag that becomes the name of the band that plays intro to the lead in for the main act. I heard a reference to a monkey incident and thought it should be a drink, or at least an answer to a variety of questions:

“Yes officer, I was speeding but I got an urgent call. There’s been a monkey incident.”

“She could have been the one, but there was no way I could tell her about the monkey incident.”

“I had a drink. They made me wear the hat. And then next thing I knew there was a monkey incident.”

“The monkey incident? Yeah, that could’ve started it, but the elephant didn’t help things.”

“Everything was good. No, it was great. All of a sudden things went bad. That stupid monkey incident.”

When I proposed this drink, I didn’t have anything except the idea that it needed to be frozen and called “The Monkey Incident.” I won’t say I was flooded with ideas, but I quickly learned that anyone who honeymooned in the islands had some type of frozen monkey drink and remembers it to this day, And by remember, I simply mean they enjoyed the drink but have no earthly idea what was in it. But it did have “monkey” in the name.

The starting point was to learn what monkeys eat. Anything they are fed is the answer, but given the choice they are omnivores and bananas, at least the type people eat, are not the first choice. Fruit, vegetables, nuts, insects and even (gasp) other monkeys can be part of their diet. There was no way I was making a drink with actual monkey, so the base had to be rum (the tropical effect) and the cliché banana. A lot of drinks start with that and add fruit (so I am not sure if this original), but here is the final recipe:

1.5 ounces rum (I went with gold but white works)
.75 ounce banana liqueur
2 ounces fresh pineapple
2 ounces coconut water
2 ounces vanilla ice cream
2 dashes orange bitters
Ice

Mix everything in a blender or smoothie maker. Blend well and garnish with tiki supplies and fresh pineapple.

Here’s David’s Review:

monkeys2As often happens, my brother anticipated my next move. Recently my daughter and I engaged in a few thought experiments regarding how a mixologist might convert various desserts into cocktails. Then Jonathan revealed the Monkey Incident.

One of our brainstorms concerned Banana Foster, a New Orleans flambé of bananas, brandy, brown sugar, and orange zest topped by ice cream.

“What we’d need,” I said to my daughter, “is banana liqueur.”

Now I know exactly what banana liqueurs are out there.

This cocktail marks a departure for this blog in a number of ways. First, and most obviously, we’re usually working from recipes and this cocktail is new—though it relies on tried-and-true combinations of flavors. Second, we’ve generally relied on fruit to impart their taste, and this time we’re relying on the surrogate banana liquor. Third, it’s frozen… and creamy… and dessert-y. We haven’t done that before.

Though I wasn’t quite sure when to serve this drink—before dinner or well after or mid-afternoon?—I really enjoyed it. At one point Jonathan’s suggested we might cut the sweetness of the drink by including almond milk as well as ice cream, and that’s what I did. The banana liquor was quite a discovery. Generally speaking, I’m not a fan of banana flavoring (or any flavoring relying on chemical mimicry) but the version of banana liquor I chose—99 Bananas—not only evoked the fruit powerfully but also, at 99 proof, packed quite a punch.

The overall effect was an adult milkshake, substantial and sweet but also potent and fun, a slice of vacation perfect for the dog-days of high summer. I’m not sure the Monkey Incident actually is a Bananas Foster equivalent—perhaps the pineapple changed it, made it seem closer, in some ways to a Piña Colada—but the rum (I used Black Seal) adds the same spicy element you find in Bananas Foster amid the confection.

In fact, if I could be so bold as to offer an amendment, I’d recommend going further with spice, perhaps topping this cocktail with a dash of cinnamon or ginger to enhance its complexity.

But that may be more polished than Jonathan wanted. I enjoyed this drink as is, its childlike—but not childish—combination of tropical flavors. I began thinking about Baked Alaska

Jonathan’s take: I need to apologize to David for making him buy banana liqueur. But there was that monkey incident…

David’s Take: Hard to know when to serve it (or what to serve it with) and certainly not an everyday sort of cocktail, but a great treat.

Next Week (Proposed by David):

Talking to a Chicago mixologist committed to easily accessible, local ingredients, I heard about some interesting sour alternatives to the absolutely-NOT Chicago citrus many cocktails rely upon, and that conversation led me into the world of Shrubs, vinegared syrups that add a sweet and tart element to drinks. Next week, I’m proposing a shrub cocktail. We’ll be following the formula of a specific recipe that requires bourbon. Other than the necessity of that spirit, however, the sort of shrub Jonathan and I concoct can be anything we think might add.