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Monthly Archives: June 2012
June 23, 2012Posted by on
Here’s another strong but easy drinking one for summertime. This is a variation on a light rum old fashioned with the addition of some other liquors for some more layers of flavor:
- 2 oz light rum
- .5 oz cognac
- .25 oz mint syrup
- 2 dashes orange bitters
- 1 dash old fashioned bitters
- splash green Chartreuse
- 1 lime wedge
Muddle the rum, cognac, and lime wedge, add the syrup and orange bitters. Wash a chilled coupe or cocktail glass in the Chartreuse, stir mixture over ice and strain, float a lime wheel on top and dash the old fashioned bitters on the wheel. If this is too strong or you want a highball feel free to put this on the rocks with some tonic, the base still shines through with a lot of character.
I’ve played with this a decent amount using both Remy Martin VSOP and Hennessy VS, peppermint syrup and chocolate mint syrup, Regan’s and Angostura orange bitters, and Fee Brother’s and Angostura old fashioned bitters, and both Chartreuses. My preference so far is with Hennessy, peppermint syrup, Angostura bitters for both kinds, and green Chartreuse. This makes for the most aromatic and layered cocktail in my opinion.
June 11, 2012Posted by on
The barrel that I was using for the Cocky Yamazaki reached the end of its ability to properly age that cocktail in a timely manner, so I bottled the last batch and put some gin in the barrel. I had a mini tasting of a bunch of different white liquors, heavy on the gin, all with a dash of the Cocky Yamazaki in them to simulate what the aging process would do to them. Out of the seven or so trial glasses Bombay Sapphire came out the winner, I barreled it and after ten days it was ready to be used:
- 2oz Aged Bombay Sapphire
- .5oz Lillet Blanc
- .5oz dry vermouth
- 1 roasted old fashioned cured orange wheel
Stir and strain the liquors into a chilled cocktail glass, top with the orange.
To cure the orange: slice 1 large navel orange into about 10 slices, grill over a flame for 2 minutes on each side, then soak in a bath of 1.5oz bourbon, .5 oz honey, and 4-5 dashes of black-peppercorn-rosemary-grapefruit bitters for 3 hours or so.
As the drink sits in the glass more and more of the old fashioned cured orange seeps into the martini, changing it considerably from a strong and dry first sip to a much more mellow and sweeter final sip. The orange is an interactive garnish and ought to be eaten to finish the drink up.