This month’s class will be March 25th at 6:00pm, and we will be diving into the marvelous spirit that is Rum. We will take a look at the main styles of Rum, enjoy some cocktails and rum inspired food, and take part in a tasting of a variety of Rums from around the world.
The class will be limited to 10 people, so if you are interested, or know anyone who is, reserve your spot now at the Bayou Oyster Bar, preferably between the hours of 5:00-7:00pm. It should be informative and a lot of fun, and I hope to see you there. Cheers!
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 cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.
This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!
Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup
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!
So it’s been over a month since I’ve actually written about a cocktail. I don’t really know what my lack of motivation has been, but to be honest I haven’t really been up for making cocktails in the last month or so. I’ve had a lot going on both in my work and personal life, and when you are busy it is so much easier to just grab a beer and go. However, I’m back in the saddle and ready to go.
Our next entry in the vintage cocktail series is one with (to borrow a phrase) a long name and amazing results. A fabulous blend of rum, fruits, and ice, this is a cocktail for the summer. It is light and refreshing, sweet, but not too sweet, and when you are finished the drink, you have the wonderful fruits in season to partake of. Cheers!
Knickerbocker à la Monsieur
2 oz Virgin Islands Rum
1/2 oz Orange Curacao
1/2 oz Raspberry Syrup
1 oz Lemon Juice
Garnish with seasonal fruit