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Saturday, 22 December 2012

Winter Cocktails: Teardrop Lounge in Portland Part 2

Daniel Shoemaker at the Teardrop Lounge in Portland is kindly sharing two more winter cocktails with us. "Boogie Street" is a rare combination of bourbon and cachaça with the added flavours of fruit and chocolate. Daniel is also sharing Teardrop's house-made crèmede cacao recipe should you feel adventurous enough to make your own. After that is "Moon on the Rain," a cider-like cocktail using a house-made gastrique, for which there are again instructions for the adventurous.

Thank you again to Daniel and the Teardrop team for running such a great establishment and for contributing their holiday recipes. Cheers!

Boogie Street
1 ½ oz. Maker’s 46 bourbon
¾ oz. Novo Fogo silver cachaça
¾ oz. blood orange juice
½ oz. crème de cacao*
Barspoon pear butter
Shake, double-strain over fresh ice in a rocks glass. 
Garnish with a fan of Bosc pear slices.  

*Crème de Cacao:
3 ½ cups Theo Cacao nibs
1 cup Cane Sugar
1 cup Distilled Water
4-750 ml Lemonhart 151 rum
Dissolve sugar in water at slow simmer.  Add cacao nibs & stir constantly.  Sugar will re-granulate, smoking, until it begins to slowly caramelize & coat the cacao nibs. The entire process should take no more than 20 minutes. Remove from heat, lay out cacao nibs on parchment sheet. Let cool, then break up with spoon into container, topping off with rum. Let steep for 1 week, strain through cheesecloth. Cut to proof with equal parts distilled water.

Moon on the Rain
2 oz. Daron Calvados
¾ oz. Quince-Pecan Gastrique*
¾ oz. Dubonnet Rouge
2 dashes Fee’s Whiskey-Barrel bitters
Stir, strain into a chilled cocktail glass, garnish with an orange zest.  

*Quince-Pecan Gastrique:
6 cups cane sugar
3 cups balsamic vinegar
1 cups brandy
3 cups Quince, coarsely chopped
1 cups pecans
Caramelize sugar on medium, then slowly add vinegar, stirring to incorporate. Add quince & brandy, simmer for 10 minutes. Add pecans, simmer for another 10 minutes. Steep for 2 hours, strain & bottle.

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