Tag Archives: MxMo

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MxMo LXIV: Tiki!

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!

MxMo LXII: Morning Drinks

It’s time for Mixology Monday once again, and this months topic, as chosen by Kevin at Cocktail Enthusiast, is Breakfast Drinks. His challenge is simple: create a cocktail for morning consumption, utilizing common breakfast ingredients, or being more creative and using infusions, bitters, etc. An interesting challenge considering that although the cocktail once dominated the early morning hours, it has definitely shifted to an evening beverage.

Now when I think of breakfast cocktails, my mind immediately jumps to the more obvious (The Bloody Mary or Mimosa), or the slightly less obvious (Ramos Gin Fizz or Corpse Reviver #2). However, there really isn’t the level of variety in morning drinks as there is for the traditional night cap.

So for this month, I have created my own twist on Salvatore Calabrese’s Breakfast Martini. I chose to utilize Bols Genever as my base spirit as I have been on a genever kick lately, and it is just a step outside the box from the more traditional gin or vodka morning drink. I infused the genever with Earl Grey tea, and combined it with Valencia orange juice, lemon juice, orange marmalade, egg white for texture, and orange bitters to balance it all out. Cheers!

The Morning Dutchman
2 oz Earl Grey infused Genever
1/2 oz Orange Juice
1/2 oz Lemon Juice
1 teaspoon Marmalade
1 Egg White
2 Dashes Orange Bitters

MxMo LIX: Beer Cocktails

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!

MxMo LVIII: Niche Spirits

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
Soda Water

MxMo LV: Some Like It Hot!

This month’s Mixology Monday is being hosted by Nancy, aka The Backyard Bartender, and her chosen theme is: Some Like It Hot. Very simple, make anything you want, as long as it is hot. This could not have come at a more perfect time, as it has been below freezing this week, and I very much enjoyed experimenting with many variations of hot beverages.

Last week I was enjoying the Full Sail Black Gold, and I thought that with it’s rich chocolate/malt flavors that it would work well in a cocktail. So after thinking about how I was going to incorporate it, I decided to go the beer syrup route and made an imperial stout syrup. It turned out perfectly. Rich and thick with a lot of the chocolate notes I was looking for.

So now I had my sweetener, but what about the rest of the drink? Normally when crafting a drink I start with the base spirit, but since I really wanted to incorporate the beer it was a little more challenging. As I was thinking about flavor pairings, my original thoughts were apples and strawberries, but neither of those really fit with a hot beverage. However, orange would be perfect. Everybody loves those chocolate oranges, so throw some chocolate and orange together, add some rum, and you have got yourself a drink.

It was a good drink, but lacking somehow. Bitters of course, how could one forget bitters? They make everything taste better. Adding some orange and chocolate bitters really helped tame the sweetness and give a little dimension to the drink. So there you have it, a fine winter warmer for those cold chilly nights. Thanks to Nancy for hosting and Paul for organizing month after month. Be sure to head over to her site for the roundup in a few days. Cheers!

Imperial Stout Syrup
3/4 cup Black Gold Imperial Stout
1 cup Sugar
simmer on stove until sugar is completely dissolved.
Cool, and fine strain to remove the beer head.

Pirate’s Gold
1 1/2 oz Jamaican Rum
1/2 oz Demerara Rum
3/4 oz Stout Syrup
1/4 oz Creole Shrub
5 dashes orange bitters
5 dashes chocolate bitters
2-3 oz Hot Water