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…)
Archive for the ‘pisco’ Category
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.
Pineau Experiment No. 6 was perhaps the best of the bunch. . .
The next step was to try mixing some drinks of my own using Pineau des Charentes.
Pineau turned out to slightly awkward stuff to mix with, probably on account of it having such a mild taste. My natural inclination was try substituting pineau in recipes that traditionally call for other aperitif wines (i.e. following well worn patterns like Manhattans and Martinis). This approach did not work well.
While I did not come up with anything truly exceptional, several experiments yielded one or two promising results. (more…)
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…)
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.
Recipe follows: (more…)
I did a comparative tasting of three different piscos back in November. Given that I have since acquired a couple more piscos, it seems a good idea to do a repeat tasting. I was originally intending to write this new pisco review back in December. I delayed until now because I had been hoping to be able to include a third pisco. Sadly this was not to be. (more…)
The theme for this month’s Mixology Monday (hosted at Sloshed) is brandy. I’ve been taking a bit of a look at pisco recently (check posts here, here, here, here and especially here), so brace yourselves for some more pisco brandy.
Some weeks back I made a dead simple and intuitive pisco drink, (more…)
This one may be my favorite pisco cocktail. Dave Wondrich wrote it up on the Esquire website drinks data base (now moved here). The Dulchin doesn’t have its own entry there; look for it under the Hop Toad, a lime and apricot brandy drink that is also pretty good.
The thing I really like about the Dulchin is its use of eau de vie, or dry fruit brandy. Eau de vie is fantastic stuff in cocktails. There aren’t nearly enough Eau de vie cocktails out there and the good ones deserve some attention. (more…)
I did a search on CocktailDB for pisco cocktails. Besides the well known pisco drinks, namely the pisco sour and the pisco punch, CocktailDB had just three other drinks to offer. CocktailDB is normally a good way to find a list of drinks using obscure ingredients, but when it comes to pisco it does not have much.
The peculiar thing was that all three of these pisco drinks from CocktailDB also included Galliano. Very strange indeed. I am guessing that these three drinks all come from the same source, maybe a promotional cocktail booklet published for some South American market by Galliano, or perhaps they were winning entries in some competition or other. (more…)