So where do I start? This is my last post of the year of 2013. And I would like to say a huge thank you to everyone who has helped me over the past 24 months. This blog was set up through my love of cocktails and a need to write about them.
I love cocktails and I need you all to know it!
So whether it’s a mild mannered rooftop Soiree…
So from the 57 Bloggers , 190 Tweeters & 133 Facebookers out there down to each and every individual person who has ever read/commented on one of my posts: A very humble thank you.
When I first started this blog I never imagined to have got as far with it as I am. 13 months after I started I’m sitting here having reached over 3000 views in one month (December 2013 – 3110+) and am sitting on just under 18,000 total views. Just WOW!
Or whether it’s a rather messy Student mash up…
My spare time is dwindling as i work on my 2 cocktails books and also a side project (Sci-Fi – novel) but i will still aim to hit you with about 4-6 posts per month (more so when I have more time!).
I’ll be hoping to take this blog into new areas of alcoholism and of course cocktails will feature as heavily as they have done. Hopefully I’ll even have a prize draw for all you UK readers at some point (as well as looking at going “.com” at some point).
Thank you again and may you all enjoy a fantastic 2014!
Remember to always have fun, even it that means playing ‘go fish’ with the family…
Stairs to the cocktail heaven:
It might rain, so say the weather people; Rainy Day Cocktails is my response…
42 Below Special: ‘42 Below’ Vodka has origins in the grand countryside of New Zealand and is a relative new comer in the shelves of the supermarkets here in the UK (over the last year or two). This 3 course cocktails post is a dedication to the product and the drinks supplied are tweaked to pay homage to its New Zealand heritage, whether it be the use of that vodka alone, or the addition of other ingredients can be seen below, either way the drink is a twist so not a classic recipe.
Starter:
Starter: It’s the Bloody Oysters Mary!
New Zealand, a place currently at the top end of my places-to-visit list and second only to the full state tour of the USA (for obvious cocktail/historical reasons), is the theme of this 3 Course Cocktail post. And the starter for this 3 course cocktail post is a twist on the Bloody Mary.
The classic recipe is simple enough: Vodka, Tomato Juice and then a combination of seasonings to the drinker’s choice. Traditionally a classic bloody mary will contain the vodka and tomato juice, but also salt, pepper, celery salt, Worcestershire sauce, horseradish, lemon juice and tobasco sauce (although how much of the latter depends on how hot you prefer the drink). There are many variations of this recipe; using different combinations of the above ingredients as well as using different sauces altogether, some recipes even include cooling agents such as cucumber or avocado to the drink!
Now this recipe is different from the traditional recipe but only in one ingredient: Oyster Sauce. Now being in the UK, and around 21,000 miles (give or take) from New Zealand, you may find it a little difficult to come across good quality New Zealand Bluff Oysters (if you don’t know about these I suggest you Google a.s.a.p.). However a simple dash of oyster sauce, should supply the flavour hit required.
A New Zealand Bloody Mary; perfect for those trips to bag end…
Now there are two ways to make a great tasting bloody mary cocktail. One way is the ‘cheating’ route: By some bloody mary spice mix, add 1 teaspoon to the relevant amounts of vodka and tomato juice. This is perfect for large quantities at parties (especially when people are too drunk to taste the difference) but not so great for the budding bartender/mixoogist.
My New Zealand inspired Bloody Mary, with a splash of Oyster Sauce to put an interesting spin on a class cocktail…
My preferred method, is of course the old fashioned ‘build it from scratch’ route. And to show this, here’s my preferred recipe too (it’s mild-borderline quite spicy):
1 teaspoon Salt
1 teaspoon Ground Black Pepper
½ teaspoon Celery Salt
2 slices of cucumber
15ml Fresh Lemon Juice
½-1 teaspoon Horseradish*
½ teaspoon Worcestershire Sauce
¼ – ½ teaspoon Oyster Sauce
2-3 dashes Tobasco Sauce
50ml Vodka
150-200ml Tomato juice
Preparation:
Start by adding the ingredients in the order above. Once the lemon juice goes in, muddle the contents gently. Then continue to build your drink. Once all the ingredients are in the glass (use a boston glass – as we’re about to shake, rattle n’ roll here people) add some ice cubes and using a boston shaker, ‘roll’ the drink to chill it.
Top Tip: If you’re making this drink in advance it pays to shake it like normal, but for making it there and then, rolling the drink results in a better quality drink (it’s easier on your arms too!).
Main:
Main Course: It’s 42 Below and all I have is a Kiwi fruit?
So the idea of this main course is to supply something a little different, a tweak on a classic. The Caipirinha is a Brazilian drink, but has a great many variations. A very popular variation is the Caipiroska, a similar drink with the only difference being the use of Vodka as the base spirit (instead of Cachaca). This particular main course cocktail is a New Zealand themed Caipiroska. Using 42 Below Vodka and Kiwi fruit (puree, flesh and some fresh juice).
The variety of kiwi used in this cocktail is a UK commercial fruit (Hayward). For those of you reading this that are blessed with several different varieties to choose from, please feel free to try some different ones out, especially those that taste better than the commercial brand here in the UK!
Caipiroska 42 Below
50ml ‘42 Below’ Vodka
½ lime, quartered
1 tablespoon Caster Sugar
½-1 Kiwi Pureed
A nice little New Zealand twist on a Caipiroska. Smooth & sweet this cocktail will go down just right….
Preparation:
Base:
1) Quarter a lime and drop it into a thick bottome, serving glass.
2) Drop in the caster sugar
3) Mudlle to relasea the limes juices, oils, and to dissolve all if not most fo the caster sugar.
Drink:
1) Pour in the crushed ice.
2) Add in the kiwi puree and vodka.
3) Cover with a napkin and mix up the drink [vigorously] with a barspoon.
4) Top up with crushed ice and serve with 2 straws.
Garnish: Lime wedge & Kiwi slice.
I have a bit of a thing about Caipirinha’s, including all variations. The idea that a cocktail that tastes so great can be so simple to make is just fantastic. The classic Caipirinha is simply sugar, lime and Cachaca. That’s it! So when you decide to switch out the Brazilian spirit and mix in high grade vodka, you have an end product that is simply, smooth and fresh…
This is more of a New Zealand Themed recipe, as you can see from the ingredients, and whilst it is a little different than the normal recipes, it’s just as refreshing as it is stunning to look at…
Dessert:
Dessert: when 1 dessert is too few and choice is just right…
For this menu, I’ve decided to go for cocktails that are more dessert than cocktail. This doesn’t really change anything other than they are more ‘meal-like’ choices.
The three dessert course cocktails chosen for this menu are a combination of traditional cocktail recipes using Below 42 vodka, but served in a slightly contemporary fashion.
The first is a cocktail version of the classic Italian dessert: Tiramisu. Using Below 42 Vodka and combining it with coffee liqueur, bailey’s and a splash of amaretto this recipe supplies the creamy-coffee flavoured dessert but with an alcoholic hit.
The second is a student inspired Jelly-Shot like dessert: Lemon Drop Jelly Shots. Again using Below 42 Vodka and Organic, unwaxed lemons this rather special jelly (Jell-O as you Americans call it) shots are something a little different. Taking a classic student staple and adding some class is not a regular move for me, but in this case it does add something special to the flavour of the lemon jelly. Using the zest of 1 whole organic lemon per batch the generic lemon jelly will take on the zesty-ness (I’m not sure that’s even a word) and give out an improved and rather robust lemon taste. Serve this with some candied citrus slices and a little vanilla ice cream and you have a rather simple, yet elegant dessert cocktail.
The third and by no means least is definitely the star of the lot: Cosmopolitan Sorbet.
This dessert cocktail combines on of the most famous cocktails in the world and that summer dessert favourite: sorbet. Using an extremely simple method (as well as fresh produce) you can create some rather fantastic cocktail-sorbets.
The recipe included is for a very fresh tasting classic cosmopolitan, but the recipe I did at home (also included underneath the classic one) was a cherry cosmopolitan. This was purely as I could not source cranberries (fresh or frozen!) at the time of making the cocktail! Hopefully you’ll enjoy the different way of serving this great cocktail!
White Russian Tiramisu
250ml Expresso Coffee (made up and chilled)
250g Mascarpone cheese
55g Brown Sugar
120ml 42 Below vodka
50ml Baileys (original)
75ml Coffee Liqueur
Sponge fingers (1 packet = 6-12)
2 eggs
Ecuadorian dark chocolate
A perfect combination of alcohol and dessert.
Preparation:
1) Separate the eggs, and keep them both.
2) Combine the expresso coffee, coffee liqueur & vodka in a bowl and dip in (1 by 1) the sponge fingers.
3) Line 4 serving dishes with the fingers and drizzle on the remaining mixture.
4) Beat the egg yolks and the sugar together until the mixture is thick and creamy. Add in the mascarpone and baileys and beat again, until the mixture has been well combined.
5) Then, using clean utensils whisk the egg whites until soft peaks form. Then using a metal spoon fold in half the egg whites into the previous mascarpone mixture. Fold in the rest of the egg into the mixture until well combined.
6) Spoon the mixture into the glasses and cover, then chill for 6 hours.
7) Sprinkle with coarse dark chocolate just before serving…
Top Tip: I opted for Ecuadorian chocolate here, but as long as it’s dark chocolate, and not Belgian then you should be fine! – Have a look at the subtle flavours (of the chocolate) and choose the one best suited for your guests.
1) Bring sugar and water to a boil and stir until the sugar is dissolved.
2) Add the cranberries and let simmer (uncovered) until the berries collapse when lightly pressured (should take around 8-10 minutes).
3) Take off heat and blend into a puree.
4) Gently press through a sieve, being careful not to push through any of the flesh.
5) Cover and then cool the syrup until cold.
6) Stir in the vodka, lime juice and Cointreau and place in flat bottomed container, and place in the freezer.
7) Check regularly and when the mixture is frozen on the outside, but runny in the middle take it out of the freezer.
8) Empty into a large bowl and stir until well mixed. Return to the freezer until frozen.
9) Take it out of the freezer and place in the fridge about 10 minutes before serving.
10) When serving, scoop it into a martini glass and garnish with a drizzle of blackberry coulis.
Lemon Drop Jelly Shots
270g Lemon Jelly
Hot water
1 Lemon, Zested
75ml 42 Below vodka
Classic Student dessert cocktail, spiced up with a little New Zealand class.
Preparation:
1) Prepare the jelly as per instructions.
2) Leave, covered, to cool slightly.
3) Stir in the vodka & lemon zest.
4) Separate into serving containers.
5) Chill in the fridge until set.
6) Serve with candied citrus fruits, or a pear compote.
Top Tip: When zesting the lemon, try to make it as fine as possible. Also, serve with any vodka cocktail to help make it go down a little better!
Chaser:
Kamikaze Shooter
Equal parts:
‘42 Below’ Vodka
Lime Juice
Triple Sec
That classic death-defying shooter: The Kamikaze; is the epitome of the death-skirting shooters, and let’s face it, it tastes fantastic! A simple combination of Vodka, Lime and Triple Sec, this drink tastes great, but man o’ man it packs a mighty punch…
A perfect finish to some great cocktails/dessert, finish the kamikaze before it finishes you!
Hope you enjoy the cocktails/desserts. Feel free to share any recipes you may have in the comments section below. Until next time!
So, it’s been a while. I’ve been working, not drinking a lot and generally not had a lot of time to write. It sucks. But now i have 2 weeks off, and plenty of time to write my heart out.
Starting with this preview of my upcoming 3 course cocktail: New Zealand special.
Now i have a special day in out in london planned next tuesday (25th) during which i’ll be trying out 3 or 4 different cocktail bars located near/around the London Bridge area of London. This will be posted in the form of both cocktails, event reviews and of course the write up of the Cointreau Fizz Garden event i’m going to in the evening.
Until then i intend to finish the preview below and of course supply plenty of other great posts. So read on, enjoy and look forward!
I have a deep held love for New Zealand, it started when i was about 14 and saw a documentary about it. Then when i was 18 my best friend moved out there, and ever since i’ve been obsessed with the wonderful country, culture, scenery and all. Hopefully one day i can visit, and if i’m really lucky i may even get to call it home. But those are dreams. This is fact and here come the great cocktails, all with a New Zealand theme… FACT.
It even looks like Italy upside down. What’s not to love?
Starter: It’s the Bloody Oysters Mary!
New Zealand, a place currently at the top end of my places-to-visit list and second only to the full state tour of the USA (for obvious cocktail/historical reasons), is the theme of this 3 Course Cocktail post. And the starter for this 3 course cocktail post is a twist on the Bloody Mary.
The classic recipe is simple enough: Vodka, Tomato Juice and then a combination of seasonings to the drinker’s choice. Traditionally a classic bloody mary will contain the vodka and tomato juice, but also salt, pepper, celery salt, Worcestershire sauce, horseradish, lemon juice and tobasco sauce (although how much of the latter depends on how hot you prefer the drink). There are many variations of this recipe; using different combinations of the above ingredients as well as using different sauces altogether, some recipes even include cooling agents such as cucumber or avocado to the drink!
Now this recipe is different from the traditional recipe but only in one ingredient: Oyster Sauce. Now being in the UK, and around 21,000 miles (give or take) from New Zealand, you may find it a little difficult to come across good quality New Zealand Bluff Oysters (if you don’t know about these I suggest you google a.s.a.p.). However a simple dash of oyster sauce, should supply the flavour hit required.
Main Course: It’s 42 Below and all I have is a Kiwi fruit?
So the idea of this main course is to supply something a little different, a tweak on a classic. The Caipirinha is a Brazilian drink, but has a great many variations. A very popular variation is the Caipiroska, a similar drink with the only difference being the use of Vodka as the base spirit (instead of Cachaca). This particular main course cocktail is a New Zealand themed Caipiroska. Using 42 Below Vodka and Kiwi fruit (puree, flesh and some fresh juice).
The variety of kiwi used in this cocktail is a UK commercial fruit (insert genus name here). For those of you reading this that are blessed with several different varieties to choose from, please feel free to try some different ones out, especially those that taste better than the commercial brand here in the UK!
Dessert: when 1 dessert is too few and choice is just right…
For this menu, I’ve decided to go for cocktails that are more dessert than cocktail. This doesn’t really change anything other than they are more ‘meal-like’ choices.
The three dessert course cocktails chosen for this menu are a combination of traditional cocktail recipes using Below 42 vodka, but served in a slightly contemporary fashion.
The first is a cocktail version of the classic Italian dessert: Tiramisu. Using Below 42 Vodka and combining it with coffee liqueur, bailey’s and a splash of amaretto this recipe supplies the creamy-coffee flavoured dessert but with an alcoholic hit.
The second is a student inspired Jelly-Shot like dessert: Lemon Drop Jelly Shots. Again using Below 42 Vodka and Organic, unwaxed lemons this rather special jelly (jell-o as you Americans call it) shots are something a little different. Taking a classic student staple and adding some class is not a regular move for me, but in this case it does add something special to the flavour of the lemon jelly. Using the zest of 1 whole organic lemon per batch the generic lemon jelly will take on the zesty-ness (im not sure that’s even a word) and give out an improved and rather robust lemon taste. Serve this with some candied citrus slices and a little vanilla ice cream and you have a rather simple, yet elegant dessert cocktail.
The third and by no means least is definitely the star of the lot: Cosmopolitan Sorbet.
This dessert cocktail combines on of the most famous cocktails in the world and that summer dessert favourite: sorbet. Using an extremely simple method (as well as fresh produce) you can create some rather fantastic cocktail-sorbets.
The recipe included is for a very fresh tasting classic cosmo, but the recipe I did at home (also included underneath the classic one) was a cherry cosmo. This was purely as I could not source cranberries (fresh or frozen!) at the time of making the cocktail! Hopefully you’ll enjoy the different way of serving this great cocktail!
When you live near this sight, why would you be sad?
So there you go, a little bit of an upcoming blog that i’m sure will go down well with you all. The full post will of course contain various recipes, preparation methods and a few home shot pictures to boot. Until then, keep mixing! (responsibly of course)…
So today is Cinco de Mayo, as my other post quite proudly announced, and this means tequila and corona should be the order of the day. Corona & Lime really does not do it for me, and let’s be honest it’s not really a cocktail (although some people I know would swear the opposite).
So this 3 course cocktail post shall be all about that fantastic Mexican Spirit: Tequila!!!
Let’s get started: My starter is an underrated cocktail, often confused with a tequila shot. I absolutely hate it when people refer to the tequila shot using this cocktails name:
Starter
Tequila Slammer
2 measures Tequila
2 measures Soda Water
Strictly NO ice
Gently pour in the Tequila into a rocks glass. Then pour in the soda water. Cover with a napkin and your hand and then slam on the bar/table (be very careful not to smash the glass!) and drink down.
The best thing about this recipe is that you can use any carbonated drink (so to make it more to your tastes you could use lemonade or 7up). For a very special slammer use Champagne and have a ‘Slammer Royale’ of ‘Golden Slammer’.
Main Course
Paloma Brava
50ml Reposado Tequila
Pinch of salt
Juice of 1 lime
Juice of 1 small orange
Juice of 1 small grapefruit
100ml Grapefruit Soda
Agave nectar to taste
Lime wheel for garnish…
This cocktail takes a bit of preparation, but it is worth the pay-out. Fill a glass mug with ice, add the salt, juices & tequila and stir. Top up with grapefruit soda and add Agave Nectar to your own preferred taste. Use the lime wheel to garnish.
This recipe does take a lot of preparation, but like the main course it is worth the pay-out.
Muddle the ginger, then add the tangerine and muddle again. Add in the rest of the ingredients and shake well for 15-20 seconds. Serve straight where required but to serve frappe; just strain over crushed ice in a cocktail glass. Garnish with some pomegranate seeds.
Chilli & Chocolate Margarita (serves 4)
½ cup chocolate syrup
1 cup silver (Blanco) tequila
½ cup Mozart chocolate liqueur
1/3 cup double cream
1/3 orange liqueur/triple sec
1 teaspoon almond extract
1 teaspoon ground cinnamon
Garnish:
1 tablespoon shaved Mexican dark chocolate
Chocolate syrup
1 teaspoon diced chilli
Combine all the ingredients (except the chilli) in a pitcher and shake up the mixture in two batches. Before pouring, rim the glasses with chocolate syrup and shaved Mexican dark chocolate.
Pour In the mixture and garnish with a chocolate covered whole red/green chilli.
Also sprinkle on some of the diced chilli (opposite to the colour of the whole chilli).
Seeing as it is Cinco de Mayo and this is a Cinco de Mayo special, this post would not be complete without the classic Mexican spirit sampling board… My local Mexican Bar & Grill (chiquito) offers a selection of tequila’s for a fairly reasonable price but I have something a little different to suggest. It will be expensive sure, but if you split it between a few of your friends then this could fast become a very reasonable way of testing out some great tequila’s…
The Fervent Shaker Tequila Sampling Selection:
A collection of 5 of the finest tequila’s available on the UK market…
Tequila no.1: Cazadores Reposado
A 100% Blue Agave ‘rested’ tequila, with a very deep aroma; it is rather pricey but worth the cost.
Fun fact: “The fermentation process takes 2-3 times longer than most producers because no sugars or yeast is added.”
This is the only Silver tequila on my list and it is arguably one of the best silver tequila’s ever made. With a delicate and smooth flavour and an aroma that includes agave, floral notes and a slight fruitiness; this tequila sure does pack a punch. Perfect with a slice of orange and a splash of cinnamon!
Fun Fact: “This is the world’s only super-premium, 100% Blue Agave silver Tequila.”
This is arguable the best tequila on this list, and is aged for a minimum of 5 years in oak barrels. Sporting a rich golden colour and giving off hints of caramel, chocolate and agave this tequila is not out of its depth weighing in among the elite!
Fun Fact: “This Tequila is certified Organic, giving it that little bit of extra ‘good karma’ for the seasoned tequila drinker…”
These tequilas are what I consider some of the best ‘under £40’ tequila’s available! Whilst they are expensive and to buy every bottle on this list would set you back near on £200, they are fantastic and split the difference between you and your friends and they become reasonably priced. Try all of them with a selection of citrus fruits, soft fruits (like peaches and apples), cinnamon, pineapple and (if you’re one for danger) try a variety of chilli peppers too! All these additions help bring out the tequila’s flavours and help you enjoy them more!
A list for all them can be found here on the drinkshop.com:
If you find that even these are a little out of your prices range, why not just pop along to your local supermarket/spirit wholesalers and just grab a bottle or two of anything you like the look of? When sampling remember: Use citrus or soft fruits as well as cinnamon/chilli depending on your tastes, as this helps bring out the flavours of the tequila. Also remember that Anejo or Reposado (rested/aged) – basically any ‘gold’ – tequila’s will pack more flavour than silver, but silver tequila’s do tend to mix better and are generally smoother…
I hope you like this slightly longer ‘especial’ 3 course cocktail blog, but please remember to drink responsibly!
So my post the other day should have set everything all out for you. The posts in this series will focus on supplying you 3 detailed cocktail recipes, which may or may not be alcoholic.
The basic idea is to help you understand the cocktail more (especially its flavours). Also it’s about having fun! See what ‘menus’ you can come up with at home…
Starter cocktails are simple and refreshing. These cocktails will not be anything you wouldn’t have heard of before, but they will be perfect for starting your ‘meal’ off. They should be refreshing and where possible: Crisp. Think limes, fizzy mixers and overall a balanced drink and you’re half way there…
Main Course:
This is the tricky course. The cocktails you’ll find here will be a little stronger than you’re probably used to, and this is not a bad thing. Think an Old fashioned, think Mad Men, think classic and classy and you’re on the right track. This course is all about alcohol with depth and will include cocktails where you can better appreciate the alcohol…
Dessert:
Something sweet, something to end the night on a high… This section will cover some of the better sweet cocktails. Are you one of those people that just have to have a dessert when you go out for a meal? Then this is the section for you…
This post is all about Dark Rum (Goslings is the optional rum of choice although any branded dark rum will do)
First a little bit about dark rum:
As some of you may know, Gosling’s is widely considered the national rum of Bermuda. In my opinion, and it is an educated one, this is often not as clear cut as you would think, in part due to the amount of rum brands hailing from the Caribbean, not to mention the amount coming from Barbados itself. Arguably the most famous dark (black) rum from Barbados is Goslings Black Seal.
Now the thing to remember when making this menu is the rum. It really has to be a black/dark rum (or at the very least a top quality golden rum). This is not because I’m a rum snob (I am but that’s neither here nor there) but in fact because these cocktails are all about Dark Rum. To get the best flavours out of them you need to use dark rum.
Ok, now I’ve got the rules and regulations out of the way let’s get onto the fun stuff: The cocktails…
Starter
Gosling’s Dark N’ Stormy
Classic Recipe:
120-140ml Gosling’s Stormy Ginger Ale
50ml Gosling’s Black Seal Rum
Slice of lime to garnish (so the consumer can add it if needed)
So this is probably one of my most favoured cocktails. It’s simple, balanced and genuinely fantastic. I’m not a fan of too much spice and I was so happy when I found that this drink is just within my threshold.
As some of you may know, Gosling’s is widely considered the national rum of Bermuda. In my opinion, and it is an educated one, this is often not as clear cut as you would think…
It makes for a perfect start to a 3 course cocktail menu because not only is it simple to make, it’s also designed to be crisp and refreshing, a perfect start to any ‘meal’.
The problem with this cocktail though, is that you will be hard pressed to find anywhere in the UK that serves it… My local Chiquito’s restaurant serves it (and dark n stormy’s) but not many other places do. In this case, you can improvise by simply using any other dark rum. I prefer Kraken Spiced myself, but Captain Morgan’s works equally as well.
The Garnish of a lime wedge is for aesthetic pleasure, but also enables the consumer to add it if they prefer it.
Cocktails like this are the ones that creep up on you. If you’re not careful you’ll start falling over and texting ex’s before you know it. But enjoyed responsibly they can be the best cocktails you’ll ever have… Give it a go, and let me know what rum you prefer in your Dark N’ Stormy!
Main Course
Rum cobbler
Recipe:
1 teaspoon caster sugar
75ml soda water
50ml Dark rum
Garnish:
Maraschino Cherry
Orange Wheel
Lemon Wheel
The original recipe for the one above can be found here:
Add the Soda water & caster sugar to a chilled glass. Mix until the sugar dissolves and then fill the glass 2/3rds with crushed ice. Then add the dark rum and garnish. When garnishing the recipe calls for wheels and a cherry, but if you’re able to skewer the rind of a lemon, orange and the cherry then try that for some added class…
This classic cocktail is a shorter more refined cocktail. Perfect for tasting the full flavours of dark rum…
This cocktail is all about the flavour of the rum used. In keeping with the menu theme of Dark Rum, this cocktail uses the more ‘flavour-deep’ rums. Any dark rum can be used in this drink; my advice is to just use your favourite dark rum here.
Whether you prefer Gosling’s, Kraken Spiced, Morgan’s Black, or even Havana club 7yo, it’s all about the rum’s flavour and its depth.
A perfect course for sampling the flavours dark/black rum can offer. This is one of my favourite ‘strong’ cocktails and I admit I have to be in the mood for it, but it is genuinely a great drink. Do not be surprised to see it on bar menus across the U.K. & U.S.A. over the next few months…
Dessert
Sweet Meringue
Recipe:
2 teaspoons Lime Juice
2 teaspoons Falernum
25ml coconut water
50ml Dark Rum
1 teaspoon Apricot Brandy
50ml Single Cream
Garnish:
1 x Slice Mango
1 x Pineapple Leaf
1 x Mint Sprig
Add all the ingredients to a shaker and shake well (until the shaker ices up). Strain it into a Collins glass filled with crushed ice. Garnish with the mango slice, mint sprig and pineapple leaf, using the pineapple leaf as the ‘spoon’ for the other two garnishes.
This cocktail is a very sweet but tasty, Pina Colada like cocktail. Picture sourced from http://www.bbc.co.uk
This cocktail is all about the sweet flavours from the other ingredients bringing out certain qualities in the dark rum. In some restaurants they add Falernum to dark n’ stormy cocktails to help sweeten them slightly…
A perfect end to the Dark Rum 3 course meal, this cocktail will be ever so slightly sickly, and you won’t want more than one, but it is silky smooth and has a naturally layered depth thanks to the rum used. This drink should have a golden hue to it, and you would not be wrong to think of it as a kind of golden Pina Colada (albeit without the pineapple).
Why not give it a go and let me know if you find a better way of making it? (Equally let me know if you like it just the way it is).
Did you know? Falernum is a slightly alcoholic (typically 11%) sugar syrup with various flavours infused into it. It is originally from Barbados (the brand you can buy nowadays is from Bridgetown, Barbados). So this goes perfect with Gosling’s Black Seal Rum…
In a new extension of my blog I thought I’d highlight the experimental nature of cocktails…
Cocktails, by nature, were created by experiments carried out by those famous bartenders/bar owners across the world (think about don the beachcomber and trader Vic – most of you should have heard of them).
Serving cocktails in the form of a food menu…
This part of my blog will look at cocktails across the board, not exclusively well-known but also not just cocktails you have never heard of. I will set them out as 3/5/7 cocktails per menu, looking at a food style course serving.
For example:
A 3 course menu could look like this:
Starter: The first course would be a savoury cocktail that incorporates a great flavour combination, expect to find more refined ‘longer’ drinks in this course.
Example cocktail: Bloody Mary
A great cocktail, perfect for a starter…
Main Course: This course would have more to it, but generally it will be a more ‘straight’ cocktail. Think your Tonic’s, cobblers, fizzes and slammers
Example cocktail: Red Hot Chilli Martini
This coctail is perfect for the main course, it’s strong, packs a kick but is refined enough for a ‘fine-dining’ main course…
Dessert: Typically this will be a sweet and/or creamy cocktail. Think long island iced teas, sex on the beaches, daiquiris and cream liqueur based cocktails. The point of this course is for the cocktails to be sweet, fun and a brilliant way to end the ‘meal’.
Example cocktail: Strawberry Shortcake Pina Colada
A sweet and creamy cocktail, a perfect representative for the dessert course…
Hopefully this will be a fun and interesting way to look at cocktails and something you can look at and maybe learn something new about cocktails, and how to fully appreciate them…
It’s a journey, one we can all share, so I hope you enjoy it as much as I do!
As always, please do leave feedback either here (below) or on my Facebook page (see link on the home page). Also if there are cocktails you would like me to use in this type of post, feel free to leave them in a message either here or on Facebook. You could even tweet me if you really want to!
The Fervent Shaker 