Showing posts with label orange juice. Show all posts
Showing posts with label orange juice. Show all posts

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.

Tuesday, 30 October 2012

Halloween Cocktails: "A Nightmare On Juniper Street" by Shea Hogan

We're almost there. I've seen basically every haunted house in not only Vancouver, but Surrey and Chilliwack. I've done every haunted and murder tour. The lady and I planned out our schedule of horror movies for Wednesday night already and I have mulling spices steeping in cider in my fridge. I have a nice collection of Halloween drinks to make now, thanks to this month's contributors, and Shea Hogan has given me the most festive of all that we've seen so far, inspired by Wes Craven's best film (though the original "The Hills Have Eyes" and "Last House On The Left" are stiff competition).

You can currently catch Shea at Clough Club and Bitter Tasting Room in Gastown, and also West on south Granville. (Go for Clough Club Sunday brunch, it's hearty and affordable, and get Shea to mix some original cocktails for you).

A Nightmare On Juniper Street

1.75oz gin
1oz blood orange juice (moro type)
0.75 oz creme de cassis
0.5oz lime juice

Shake, double-strain into a coupe glass. 
Garnish with fresh lemongrass shards pierced into a cut strawberry to look like Freddy Krueger's hand - use imagination.
If blood oranges are not in season, use small Valencia oranges and a couple drops of red food-coloring.

For gin, Shea used Beefeater 24. To suit the name, I'd avoid gins with less juniper flavour, like Hendrick's, Victoria, Aviation, etc. 

This drink is a fantastic breakfast/brunch drink because it's so citrus-y and refreshing. It also makes a marvelous Halloween cocktail should you take to the time to make the garnish.

Happy Halloween!

[[Photo by Shea Hogan]]

The Fall Series:
You can see the series introduction here
and more terrible Halloween cocktails here
"Death & Oranges" by Donnie Wheeler
"Jones' Bitter Aperitif" by Evelyn Chick 
"The Satchmo" by Simon Ogden 
"Dark City" by Jay Jones 
Classic Halloween Cocktails 
"The Giant Huntsman" by Lauren Mote 
"The Bay Harbour Butcher" by Shaun Layton

Friday, 19 October 2012

Fall Cocktails: "Death & Oranges" by Donnie Wheeler

To kick things off for this fall series we are heading to Vancouver for a delicious pumpkin cocktail from Mr. Donnie Wheeler. He brings over fifteen years of experience in hospitality, bartending, and consulting for the likes of Cin Cin, Legacy Liquor, Corner Suite Bistro, and Donnelly Group bars Killjoy and Clough Club. Known to many in Vancouver as Donnie Bahama or Mr. Tiki, he runs Tiki Tuesdays at Clough Club (where each week they feature new drinks from Jeff "Beachbum" Berry's books), as well as giving seminars on Tiki history and culture at Legacy and festivals like The Art of the Cocktail.

Donnie is sharing a perfect example of a seasonal and themed cocktail that is both tasteful and tasty. (Apologies for the lateness on the Thanksgiving theme). I will let him introduce it himself:

"As it is Thanksgiving, [the drink] should be about family... in this case the Corleone family from the Godfather films. In the films every major death is preceded by an appearance of an orange in one way or another. [SPOILER ALERT]
Don Corleone buys oranges right before he is shot and falls into an orange cart. Sonny drives past an advertisement for Florida Oranges before he is assassinated. At the Mafioso summit, bowls of oranges are placed on the tables - specifically in front of those Dons who will be assassinated. Michael eats an orange while discussing his plans with Tom. Before Don Corleone dies he puts an orange peel in his mouth to playfully scare his grandson. The list goes on. So, the cocktail is a little morbid, a little seasonal, and about family."

Death & Oranges

1oz Carpano Antica Formula Italian Vermouth
1oz Campari
1.5oz fresh squeezed blood orange juice (seasonal)
1-2 tablespoons pumpkin puree-infused honey syrup
2 dashes Fernet Branca
Combine ingredients with ice and shake. Strain over crushed ice.
Top with soda water (optional).


Pumpkin/Honey Syrup: 
Add 2 parts honey and 2 parts water and bring to a boil. Add 1 part of pumpkin puree and stir until mixed.

[[ Photo by Donnie Wheeler ]]

The Fall Cocktail Series
 You can see the series introduction here
and more terrible Halloween cocktails here
"Jones' Bitter Aperitif" by Evelyn Chick
"The Satchmo" by Simon Ogden  
"Dark City" by Jay Jones
Classic Halloween Cocktails
"The Giant Huntsman" by Lauren Mote
"The Bay Harbour Butcher" by Shaun Layton  
"A Nightmare On Juniper Street" by Shea Hogan 

Thursday, 10 May 2012

The Science Of Taste: Salty and Sour

We continue on through the Science of Taste (inspired and sourced from Darcy O'Neil) to salty and sour.
You can see my little introduction to this mini-series along with the first of our taste groups, sweet, here. 


Salty
The body response here is primarily a recognition of essential minerals, namely sodium, potassium, and calcium. An excellent source of saltiness for a drink is soda water, as it almost always contains some level of these minerals.

Increasing the salty will
- Increase the sweet
- Decrease the sour
- Decrease the bitter.

A good example of the latter here is drinking bitters. I drink bitters all the time at home by throwing a few dashes in some soda, which makes it more palatable. I can't drink bitters by itself, and some of the most bitter bitters are just too much in water alone (which will still have the dilution), but the soda takes a bit of the edge off. (Plus, it's amazing for an upset stomach - try a few dashes of Angostura in some soda water next time you're having digestion issues.)
If your drink is too sour or bitter, an easy solution is to top with a little soda (drinking a Mojito without the soda, for example, is too sour). If your drink is too sweet, adding soda is probably not a good idea. The level of saltiness in soda is quite small, so this rule should be taken... yes... with a grain of salt. It's still good to consider in this grand scheme of taste-things.

Sour
Sourness is essentially the acidity of the solution, so adding a lot of citrus (citric acid) will make the drink sour. [On the subject of soda water, which is carbonic acid and therefore acidic, the minerals and therefore saltiness of the soda reduce the perceived sourness, making a more balanced taste in your mouth.]

Increasing the sour will
- Increase the salty
- Increase the bitter
- Decrease the sweet.
 
If your drink is too sweet, adding sour will balance it out. If your drink is too bitter, adding sour is not a good idea, and so on. Sour mainly comes from the use of citrus juice, and some types are more sour than others - lime is actually more acidic than lemon, with grapefruit and orange following afterwards. If you need some sour to really cut through a drink and other flavours, lime is the best option. There are a few good examples of this, such as The Last Word, which has both Maraschino and Green Chartreuse dominating the flavour profile, but using lime cuts through the sweetness of the liqueurs but also calms down both flavours more effectively than lemon or grapefruit would.

Also check out this post on Personality & Genetics
and this one on non-tongue factors
and this one on bitter and savory


[[ Photography by DailyBurial.com and VegNews.com ]]

Tuesday, 1 May 2012

The Blennheim (and The Avengers)


"And there came a day, a day unlike any other, when Earth's mightiest heroes and heroines found themselves united against a common threat. On that day, The Avengers were born - to fight the foes no single super hero could withstand! Through the years, their roster has prospered, changing many times, but their glory has never been denied! Heed the call, then - for now, The Avengers assemble!" (Prologue to every Avengers issue in the 1970's)

Ok, so on top of being a cocktail nerd, I'm also a music, film, computer game, and yes, comic book nerd. This Friday is a perfect opportunity to combine comics and cocktails to commemorate the North American release of Joss Whedon's "The Avengers."




About a month ago, my brother asked me if I knew any cocktails specifically created in 1963 because his friend was going to throw an Avengers party, and not being able to think of any off the top of my head, I had to start researching. It ended up being quite a challenge as the 60's seemed like the beginning of the end of good cocktails, and not only was it very difficult to find anything new from that era, the only few I did find were terrible and had no specific birth date. So I approached it from a different angle, looking for specific names and personalities at the world's top bars, and I was able to track down one name - Joe Gilmore. He was the head bartender at the Savoy Hotel in London from 1955 until 1976, during which time he did invent numerous cocktails that achieved some popularity, and was famously the apprentice of the one and only Harry Craddock. Again, the problem was pinpointing dates on these drinks, as he never wrote a book collecting his recipes, and any that were created for a specific occasion were somewhat vague. There are a handful from specific dates a little later on - including his most famous, the "Moonwalk," from 1969 - but most of them are from the 1970's and not useful here. However, he did create a drink for Winston Churchill's 90th birthday (finally a date I could figure out) in November 1964, which does well enough for me with Avengers #1 being released through Marvel Comics in September 1963. (I did find another from 1965 with brandy, Cointreau, and Champagne, but this was later and less interesting, and I also found that the "Saketini" was first unveiled at the World's Fair in 1964 by a Japanese chef, but gin, sake, and an olive is again not very interesting). Yes, I've jumped from America to England, but oh well.

The cocktail was named "The Blennheim," or "The Four Score and Ten" (i.e. 90), and was composed of brandy, Yellow Chartreuse, Lillet (Kina Lillet at the time), orange juice, and Dubonnet. One could argue that it's a variation on a Bronx cocktail, with the Lillet filling in as dry vermouth, Dubonnet as sweet, switching gin for brandy, leaving orange juice as is, and throwing some Chartreuse in there to make things interesting. Using the current recipe for Lillet will probably make a drink that's too sweet, so for those of you in the States, use Cocchi Americano, which is made from a recreated recipe of Kina Lillet. 

The Blennheim

3 parts brandy (1.5oz)
2 parts Yellow Chartreuse (1oz)
1 part Lillet (0.5oz)
1 part orange juice (0.5oz)
1 part Dubonnet (0.5oz)


Combine ingredients with ice, shake, and strain into a cocktail glass.

Stop. Comic time.
Marvel actually dates back to the 1930's under the name "Timely Publications," (which included the original Captain America series) but in the early 1960's became its own brand, releasing some science fiction titles and its first superhero stories via The Fantastic Four. Soon after came Spider-Man, Iron-Man, The Hulk, and some other more forgettable series, ultimately leading to a cross-over of all the heroes in a new series entitled "The Avengers" released in 1963 by Stan Lee and Jack Kirby. The original lineup was Iron Man, Ant-Man, The Wasp, Thor, and The Hulk, who banded together after collectively defeating the Asgardian god, Thor's brother, Loki. Lineup changes occurred as early as the second issue, when Ant-Man becomes Giant Man and the Hulk leaves, realizing how dangerous and unstable he is. Feeling guilty, the others chase after him, leading them not only into combat with another villain, but also to discover Captain America frozen in ice in the north Atlantic.

I should perhaps take a moment to mention that Captain America's publication history actually dates back to 1941 as a propaganda figure of sorts fighting the Axis during WWII. In the 1950's, Cap continued on to fight "The Reds" during the Cold War, but due to a decline in popularity, was written-off in an amazing way: Cap (who was later explained to be multiple people to reconcile incongruencies in character, but that's not unusual for a comic-hero) became extremely paranoid, blaming all manner of innocent people of being communist sympathizers and forcing the U.S. government to commit him to cryogenic storage until a cure for this mental illness could be found.

Like most classic comic book hero stories, things get extremely complicated and convoluted quite quickly. Many, many members come and go (including Hawkeye and Black Widow, who show up a little later in the 1960's, but right away in the new Avengers movie), along with villains, and fairly confusing plot-lines. Despite not being the first Avenger, Captain America was the longest-standing, and as far as I'm aware, the only member who hasn't resigned (in the 2000's, several events encompassing the entire Marvel universe broke up the Avengers and created new Avenger-type groups, etc, but I won't get into this).

So, super groups tend to suck (see: Velvet Revolver, Audioslave, Chickenfoot, etc), and both DC's Justice League and Marvel's Avengers aren't exactly the best of their respective catalogues, BUT, there has always been great potential there because the groups are made up of interesting individual characters, particularly those of Marvel which was famous and influential for having complicated and flawed heroes. The Hulk and Iron Man are kind of tragic figures, and if anyone is going to exploit this, and also get some big laughs out of Thor and Robert Downey Jr., it's going to be Joss Whedon, the man behind some of the greatest television ever - Buffy, Angel, Firefly, and Dollhouse, among many other (Oscar-winning) writing credits and the films "Serenity" and "Cabin in the Woods." As well, for you comic nerds out there, you're probably also aware of how great his run on Astonishing X-Men is too, and if you're not a comic nerd, that's a good place to start your X-Men adventure because it's super accessible, hilarious, and poignant - as his writing often is (see also: "Dr. Horrible's Sing-Along Blog").

So let us tip our hats and drink to Stan Lee and Jack Kirby for being so influential in the evolution of the graphic novel, Joss Whedon for being influential in both television and in writing strong female characters (and for creating all of my closest friends), and to Joe Gilmore for his cocktails, experience, and contribution to bartending.
See you at The Avengers on Friday ;)