While Mixology Monday has been absent for a couple of months, this month it’s back and is being hosted by Doug over at The
Pegu Tiki Blog. His challenge is to essentially write about anything tiki or related.
This poses a slight challenge for me. While Tiki is actually quite cool and not kitsch at all, as some would think, it also requires a lot of work and cool glassware. Despite the challenges, the appeal of Tiki lies in the ability to transport you away to an exotic time and/or place, without ever having moved you at all.
Tiki culture was purportedly created in 1934, by one Ernest Raymond Beaumont-Gantt, more affectionately known as Don the Beachcomber. It is from his brilliant mind that our cocktail comes from today. With a mix of tropical fruit juices, and loads of rum, Don’s Zombie is one fantastic drink. And with all things awesome, they are often shrouded in secrecy, apparently Don’s bartenders didn’t even know the makeup of many of his drinks, they just mixed out of bottles coded by numbers or letters. Nonetheless, several variations of the Zombie are out there, and this one comes to us courtesy of Ted Haigh.
Don the Beachcomber’s Zombie
1 tsp Brown Sugar
1 oz Lemon Juice
1 oz Gold Puerto Rican Rum
1 oz 151 Demerara Rum
1 oz White Puerto Rican Rum
1 oz unsweetened Pineapple Juice
1 oz Lime Juice
1 oz Passion Fruit Syrup
1 dash Angostura
Shake with ice, pour into fancy pants glass (traditionally a hurricane glass of course), and let yourself be transported away. As a disclaimer, while the glass in the picture you see below may seem empty, I can attest that there once was not just one, but two Zombies in that glass. Cheers!
This month’s round of Mixology Monday is hosted by Lindsay at Alcohol Alchemy; for this month’s theme, Lindsay has picked Local Color, a chance for us all to showcase our favorite local craft distilled spirits. — Here’s how she puts it:
“Pull out your favorite “local” craft spirit (for those of you not in the US, what hidden gem from your neck of the woods do you want to give some cocktail press?), tell us a little bit about it and why you love it, and let it shine in whichever way (or ways!) you see fit!”
Since the liquor market is a worldwide industry, I really consider anything produced in Washington State to be local, and Washington seems to have exploded into the craft distilling market in the last two years, thanks largely in part to a craft distilling bill introduced through the efforts of Don and Kent at Dry Fly Distilling in Spokane. In fact, there are probably a dozen or more distilleries within a 2 hour drive from my house.
For this MxMo, I have chosen to use spirits from two northwest Washington distilleries; Ebb & Flow Gin from Sound Spirits in Seattle, and Pacifique Absinthe from Pacific Distillery in Woodinville. Both products are exceptional hand crafted spirits that really showcase the distillers love for their respective products.
For my cocktail, I have chosen to go with the White Lady, as it gives me a chance to use both of these spirits, while sipping something different than the corpse reviver that I would normally pair those two spirits with. Created by either Harry Craddock or Harry MacElhone (both lay claim to the creation of the cocktail) the White Lady is a simple twist on the Sidecar. Light and frothy with just the right amount of sourness, this is a cocktail that really showcases the spirits. Don’t forget to head over to Lindsay’s site in a couple of days to check out the round up of local spirits. Cheers!
1 1/2 oz Gin
1 oz Lemon Juice
3/4 oz Cointreau
2 dashes Absinthe
It’s time for Mixology Monday again and this month is hosted by the 12 Bottle Bar. His challenge this month is to feature a drink that excites another sense besides taste.
During the summer months, as the summer heat picks up, it’s always nice to have a cool refreshing drink to sit on the back porch and chill out with. And what better cocktail to epitomize the quintessential summer drink than the gin and tonic. Introduced to the world by the British occupying the hot and humid subcontinent of India, this is the perfect drink to ward off the heat of the summer.
Now while the traditional gin and tonic is cool and refreshing, there is really nothing to excite the senses. Our solution to this particular quandary came to me by way of one of the bartenders at the Bayou Oster Bar here in town. Infusing cascade hops into our spirit gives us both an added flavor dimension as well as some great aromas. Pairing this with a good visual presentation yielded a drink that engages the eyes, the nose, and also tastes excellent. For this particular drink we chose to use Dry Fly gin, as both hops and mint are included in the botanicals. So without further ado, we present to you the Hoptonic. Cheers!
1 3/4 oz Hop infused Dry Fly Gin
1/4 oz Simple Syrup
1/4 oz Lime Juice
3 oz Tonic Water
Mint & Lime Garnish
Once again it is time for Mixology Monday. This month is being hosted by Fredric over at Cocktail
Virgin Slut, and his topic is Beer Cocktails! Taken from his announcement post:
While beer being used as an ingredient in modern cocktails has gotten a lot of press as of late, this is not a new trend. Beer has played a historical role in mixed drinks for centuries. For example, it can be found in Colonial drinks like the Rumfustian, Porter Sangaree, and Ale Flip. While many of these drinks are not seen in modern bars save for craft cocktail establishments, other beer drinks are though, including the Boilermaker, Black Velvet, and Michelada. And present day mixologists are utilizing beer with great success including Kelly Slagle’s Port of Funchal, Jacob Grier’s Averna Stout Flip, and Emma Hollander’s Word to Your Mom. Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.
I for one am a fan of beer cocktails. I have already done a couple of beer cocktails such as Pirate’s Gold and In Flanders Fields. And today I am feeling extra generous so I am going to give you all a two for one special.
For the first drink, my beer element will be incorporated in the form of a beer syrup. I really like using the beer syrup as it can be used as both a sweetener and a bold flavoring element. Beer syrup is essentially a beer reduction with a load of sugar added to it. You can make it from any type of beer, but usually a beer with a distinctive flavor works the best. This particular cocktail utilizes a Belgian Trippel syrup paired with Benedictine. The bold flavor of the demerara rum provides a great backbone as well.
The Dutch Monk
2 oz Demerrara Rum
1/2 oz Benedictine
1/4 oz Beer Syrup
The second drink uses beer as a prominent ingredient. It is rich, flavorful and packs a punch. A base of rye whiskey is coupled with Grand Marnier and orange bitters and topped of by a generous portion of Imperial Stout. The orange flavors of the Grand Marnier and bitters couple very nicely with the rye, as well as the chocolate notes in the stout.
The Outlaw Czar
2 oz Rye Whiskey
3/4 oz Grand Marnier
1/8 oz Orange Bitters
6 oz Old Rasputin Russian Imperial Stout
So there you have it. Two beer cocktails to quench your thirst. Different styles of beer highlighted in different styles of cocktails. If you are interested in finding more beer cocktails, head over to the Cocktail
Virgin Slut in a couple of days and check out the roundup of this months MxMo entries. I’m sure you won’t be disappointed. Cheers!
Well, it’s that time of the month again where we dust off our thinking caps and share a cocktail fitting to the monthly challenge that is Mixology Monday. This month’s party is hosted by Filip at Adventures in Cocktails, and his assignment is to showcase:
…Any cocktail where the base ingredient is not bourbon, gin, rum, rye, tequila, vodka etc would qualify. So whether you choose Mezcal or Armagnac get creative and showcase your favorite niche spirit.
So with that in mind, I decided to go for a cocktail based on Pimm’s #1.
Pimm’s #1 is a gin based drink containing quinine and a secret mixture of herbs. It was first produced in 1823 by James Pimm, and by 1859, it was being sold commercially in London. Eventually there was a whole line of Pimm’s, each being differentiated by their base spirit: gin, scotch whisky, brandy, rum, rye whiskey, and vodka. During the 1970′s Pimm’s #2 to #5 were fazed out due to poor demand, leaving only the gin based Pimm’s #1 and the vodka based Pimm’s #6 available commercially.
I chose to pair the Pimm’s with ginger and mint, as those two ingredients go well together and compliment the citrus flavors found in the Pimms’s. Some bitters and citrus juice to round it out, and there you have it. A great summertime refresher with layers upon layers of complexity. I was actually surprised at how well this drink turned out. Try it and let me know what you think. Cheers!
Evening in July
3 oz Pimms #1
1 oz Lemon Juice
3/4 oz Simple Syrup
12 Mint Leaves
1 tsp Ginger (microplaned)
4 dashes Orange Bitters