Archive for March, 2008

Passion Fruit Cocktails I: Classical Recipes

Monday, March 31st, 2008

I picked up a big bag of passion fruit and did some experimenting with passion fruit juice cocktails. I started with some ‘classical’ recipes from the early 20th Century. I have not personally checked the origins of these drinks, but I am guessing the first three are from the 1920s pr 1930s.

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Chinese students protest “biased” New Zealand media. “Unbiased” online Chinese media bans New Zealand netizen for questioning Chinese student protest. Irony ensues. . .

Saturday, March 29th, 2008

Anyone who has been following the recent Tibet riots will be familiar with the story. Peaceful protests in Tibet somehow become violent riots. China closes Tibet to the foreign media and issues hard-line statements about “splittists” and the “Dalai Lama clique”. The Chinese media report the story by dutifully repeating the government line. The foreign media report the story using the limited information and material available to them from both the Chinese and Tibetan sides. Chinese citizens are unhappy with the foreign media’s reporting of the story (or more specifically they have a gripe with the “western media”). A series of several cropped and incorrectly captioned photos and segments of news footage assumes enormous importance as a demonstration of western media bias. This material becomes “proof” that the western media is attempting to “paint China black”. Chinese students around the world protest. Exciting days indeed!

 

Gentle readers, it was at that point that your good narrator became involved, with ironic and entertaining results. (more…)

Chrysanthemum and Puer Tea Infused Pisco

Thursday, March 27th, 2008

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Following up on my earlier experiment infusing Oolong tea in gin, I decided to do another Chinese tea inspired infusion. This time round I wanted to use a tea blend called Jupu (??), which is simply a mix of chrysanthemum flowers (??) and a black tea called Puer (???). (more…)

The Flying Tiger Cocktail

Wednesday, March 19th, 2008

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Disney designed the Flying Tigers decal.

I found this one on CocktailDB while looking around for drinks using grenadine. In my post on The Fogcutter I mentioned how small quantities of gin can make an interesting contribution to rum cocktails. Since this drink is another example of that idea I thought it would be worth a try. (more…)

Three Grenadine Drinks: or the president meets a pink lady at the Clover Club

Wednesday, March 19th, 2008

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Having made some quality grenadine, the next step is to find some drinks to try it in. Three drinks immediately come to mind, the Clover Club, the Pink Lady, and the El Presidente. The Clover Club and Pink Lady are simply grenadine sweetened and flavored gin sours, while the El Presidente is a complex rum, orange Curacao and vermouth affair that gets a gentle lift from a teaspoon of grenadine. (more…)

Making Quality Grenadine

Tuesday, March 18th, 2008

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Grenadine syrup is an awkward ingredient. There are interesting drinks that call for quite large doses of the stuff, yet mixing up one of these in the average bar is likely to result in the grenadine being the nastiest single ingredient in the mix. Who wants to adulterate quality spirits with a vaguely fruity, artificial version of what was once a natural pomegranate syrup? (more…)

The Immigrant’s Breakfast: being an unconventional St. Patrick’s Day cocktail

Sunday, March 16th, 2008

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With a name like Seamus, I felt obliged to come up with something to mark St. Patrick’s Day. Thus, in a moment of inspiration, I reached for the Crème de Menthe, Chartreuse and Midori, then got busy carving a clover out of a lime shell. The world was about to be introduced to the Leprechaun’s Abortion.

 

Don’t worry. . . I realize the world does not need another drink whose only distinguishing feature, besides tasting awful, is being green. (more…)

Falernum

Friday, March 14th, 2008

Falernum is a spiced syrup with a rum base used as a sweetener in certain tropical drinks. The precise origins of falernum are a little murky. Supposedly it originally hails from Barbados.

It is certainly relatively common in Barbados, being drunk in classic local drink the Corn’n'Oil (rum, falernum, Angostura Bitters, and a squeeze of lime). The Corn’n'Oil shows how versatile and easy to use Falernum is. You can simply splash it into rum to enhance the rum, or it can be used to create a more elaborate concoction like the Don the Beachcomber Mai Tai. It is sort of like a mildly alcoholic tropical version of sweet-and-sour mix.

 

So far I have relied on making falernum myself. (more…)

Martini Thyme

Friday, March 14th, 2008

I found this martini variation in an old Gary Regan book called New Classic Cocktails. I decided to give it a whirl since I had some thyme lying around after trying out Jamie Boudreau’s Old Man Thyme – recommended by the way.

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This one is simplicity itself. (more…)

Mixology Monday: Limit One

Thursday, March 13th, 2008

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So this time round, Mixology Monday (hosted at Kaiser Penguin) is about wickedly potent drinks – i.e. drinks you cannot safely drink more than one of. I didn’t have to think too long about what drink to write about. Since picking up a copy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails, the Early Fogcutter has been a big favorite of mine, and one too rarely enjoyed. That being the case, Mixology Monday gave me a great excuse to mix one up.

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Recipe follows: (more…)