Another issue of DRiNK is out, and I wrote a story on the Pink Lady. This one gets unjustly neglected, and I am as guilty as anyone. Much as I really like the Pink Lady, I only rarely get around to mixing it. A White Lady just seems ‘easier’ when that way inclined. And out in a bar? I’m not sure I have ever ordered a Pink Lady for myself, though I’ve ordered it for friends a few times. This is clearly color prejudice at work. But color prejudice aside it is also easy to forget how mixable calvados is. The gin and calvados combo in the Pink Lady (original version) is just excellent, and well worth trying if you never have. This cocktail is probably the single best reason (Chicken Normandy aside) for keeping a bottle of calvados handy.
Archive for the ‘eggs’ Category
This month’s Mixology Monday sees me without ready access to a bar to mix a drink. On well, I’m going to go ahead and post something anyway. The theme this month is New Orleans cocktails, so I thought I could post a couple of tips related to making drinks containing egg white, with particular reference to that venerable old New Orleans drink – the Ramos Gin Fizz. (more…)
To assist my anticipatory salivation ahead of Anistatia Miller and Jared Brown’s Tales of the Cocktail presentation on “The Cafes of Paris”, I have been taking a look at a few lesser known French aperitifs. Several weeks ago I took a look at Pineau des Charentes. Today I focus on a pair of fruit quinquinas.
My initial round of experimentation with passion fruit showed how aromatic it is. Therefore I decided to partner it with pisco, an aromatic spirit. The obvious starting point was the pisco sour.
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…)
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…)
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…)
I decided to give infusing gin with tea a try. I started by making the Earl Grey Martini as written up by Gary Regan in the San Francisco Chronicle. Earl Grey is possibly my least favorite tea. I don’t hate the stuff exactly. Oil of bergamont is an interesting flavor. Unfortunately, that taste just doesn’t work for me in tea. (more…)
I haven’t posted anything for the last couple of Mixology Mondays. My excuse in April was being on holiday and having no access to Champagne. It seems it isn’t a popular drink in the remoter parts of Western China. I didn’t have a very good excuse in May since I was already back in New Zealand by that stage. All I can say is that I still hadn’t got around to setting up a bar in my apartment and the idea of tequila drinks didn’t inspire me enough to make me rush out and go shopping.
This month my bar is more or less functional and the theme is cream, a theme which seems very doable. (more…)
I made this one because I wanted to try something else with Anisette, and the recipe appealed due to the ‘old fashioned’ inclusion of an egg. I also figured an anisette drink with egg or cream might see the aniseed taste get mellowed out. The name is also kind of cool. It is hard to imagine bunch of stock brokers wandering into a bar and ordering this though. I guess brokers had different tastes a hundred years or so ago.
1 1/2 oz white port
1/2 oz gin
1/4 oz sweet vermouth
1/4 oz anisette
Shake with ice and strain into a wine glass. The recipe suggests using a cocktail glass, but depending on the size of the egg this may be a little small. Since 19th century eggs were smaller than eggs today, you could also consider using only half an egg.
This thing tastes more like a vermouthy wine flip than anything else. The anisette is very much in the background. I won’t be rushing to make this again in a hurry, but nothing wrong with it if you feel like something unusual. If I made it again I might try scaling down the vermouth and upping the anisette.