Tag Archives: rye

Cocktails O’Clock: 5 cocktails that use Monin’s Spicy Syrup…

Monin, the coffee/cocktail syrup experts, sent me some samples way back when and using those samples I got to try some of the cocktails I’ve always wanted to try but never had the chance.

The last post based around a Monin syrup was my 6 ways to use Monin’s Falernum. It is made up with predominantly tiki style cocktails and features some of my new tiki mugs (hurrah).

This post has a slightly different feel because unlike the falernum syrup used in my last one, Monin’s Spicy Syrup is less floral and has an earthier feel to the spice. With cinnamon flavours prominent, I tried to blend this syrup into a variety of already established cocktails, simply to see if the syrup was as versatile as I hoped. Whilst some experiments inevitably fail, below you will find 5 cocktail recipes that I believe make use of this Spicy syrup in a very versatile, yet remarkably subtle way.

Although this syrup is not spicy in the traditional [hot] sense, it does have a subtle aromatic spice to it. It comes across more as an autumn/winter seasonal spicy flavour. This works perfectly for me because this syrup’s subtle flavour is easier to blend seamlessly into a flavourful cocktail recipe. I also have a low tolerance for hot spice so I’m happy I can try all these recipes personally.

Life On The Beach

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Recipe:

2 measures Vodka

1 measure pineapple juice

½ measure spicy syrup

½ measure lime juice

2 pineapple chunks

Garnish: pineapple chunk and lime wedge

Method:

  • Muddle pineapple chunks with lime juice and syrup.
  • Add crushed ice, then vodka.
  • Stir well.
  • Add pineapple juice and top with ice.
  • Stir once more and garnish before serving.

Kickback Mule

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Recipe:

2 measures rum

¾ measure lime juice

1 measure spicy syrup

Top up ginger ale

Garnish: mint and lime wedge.

Method:

  • Build the first 3 ingredients over ice.
  • Stir and top up with ginger ale.
  • Garnish and serve with a straw.

Gin and Bear it…

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Recipe:

2 measures Gin

½ measure blackcurrant liqueur

1 measure Lemon juice

¾ measure spicy syrup

Method:

  • Combine the gin, lemon juice, and spicy syrup in a shaker with ice and shake well (for around 10 seconds).
  • Strain into a well-chilled, crushed ice-filled, rocks glass.
  • Layer the blackcurrant liqueur on top and garnish with a lemon wedge.
  • Serve with a straw.

Algonquin Firehouse

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Recipe:

1 ½ measures rye whisky

¾ measure vermouth

¾ measure pineapple (or orange juice)

½ measure spicy syrup

Method:

  • Combine over ice in a shaker and shake well for about 10 seconds (until the tin ices over).
  • Strain into a martini style glass.
  • Garnish with a pineapple wedge or orange slice (match the juice used).

Fervent Shaker Top Tip:

This cocktail works well regardless of the juice used. The only difference in flavour comes through the tropical vibe of the pineapple. Using pineapple will refresh those hot, bothersome days; whereas orange juice is perfect for those cold evenings when you need a warming elixir.

Spicy Melon Balls (serves 2)

Recipe:

1 measure spicy syrup

4 measure Midori

2 measure vodka

Top up fresh pineapple juice

Garnish: Skewered melon balls

Method:

  • Combine the Midori, vodka in a cocktail glass, over ice.
  • Top up with the pineapple juice and garnish with the skewered melon balls.

So there you have 5 cocktail recipes that, I think, make good use of Monin’s Spicy Syrup. They are not original recipes; they are tweaks of cocktails that already exist. This was done to try and showcase the versatility of such a product, especially with the unconvincing stance held by many in response to the rise in popularity of spicy cocktails.

Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but click here for more information!

As always this post has been a culmination of cocktail recipes and my own opinions. Whilst the syrups were supplied by Monin themselves [as free samples], they hold no sway over my opinions.

If you’ve tried Monin’s Spicy syrup in a cocktail you liked (or disliked), why not share it in the comments below? Or let me know what your favourite flavour syrup is!

Cocktails O’ Clock: New Orleans Buck

“I am goin’ down Louisiana way” – George Strait

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Down Louisiana Way: the inspiration for this post comes from somewhere every bartender has heard of: New Orleans…
Picture courtesy of: National Geographic

This cocktail is one I like to drink when chilling out and thinking about the good old west. Here in the UK the wild west carries some sort of romance, we’ve all seen the films and wish we could be the good gun slinger clearing up the town. And whilst they all drank rye and sarsaparilla, these days cocktails can help you chill out the very same way. This is something i like to do whilst listening to a bit of George Strait and co. Hopefully it’s one you will all enjoy as much as me. If not, better luck next time eh? Kiss Kiss Bang Bang.

New Orleans is a cocktail legend, the home of Tales of the Cocktail, and world renowned jazz haven. This cocktail, whilst not the city’s famous Sazerac cocktail, is a great example of what New Orleans cocktail prowess is all about. It may look like a simple recipe, but it’s all in the balance.

Citrus works well with rum, as we all know, and the lemon and orange also work well together. The ginger ale is the special ingredient though, it binds the citrus with the rum seamlessly and also creates a spicy, sweet and fruity drink you’ll not long forget…

New Orleans Buck Recipe:

(42ml) 1 ½ measure Light Rum

(28ml) 1 measures Orange Juice

(14ml) ½ measure Lemon Juice

Top up Ginger Ale

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Perfect long or short: The New Orleans Buck.
Picture courtesy of: urbancomfort.typepad.com

Method:

1)      Shake all the ingredients (except the ginger ale) over ice and strain into an ice filled glass.

2)      Top up with the Ginger Ale.

3)      Garnish with a lemon and orange slice.

“The sweet rum, sharp fruit and spicy ginger create a perfect balance of tastes.” – Brian Lucas, 365 Cocktails.

This is another simple, yet effective, cocktail I’ve recently added to my rum collection, and is one I’ll be making for a photography session with a friend of mine. It’s best served long and over ice (hence the ginger ale) but for a martini version you can very simply muddle some ginger in the shaker before shaking and serve with a dash of the ale on top after.

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With a twist: The New Orleans Buck works well with dark rum also, try floating it on top of the other ingredients…
Picture courtesy of: theadvocate.com

This cocktail is so versatile (long with the ginger ale, short without etc) it really is quite special. You can add different citrus juices to tweak, with grapefruit being a very good choice (it’s my personal favourite), and various herbs and fruits also available to muddle/garnish with this drink can really become so much more. It’s all down to your tastes and preferences.

This recipe was taken from ‘365 cocktails’, a book by Brian Lucas. It was the first cocktail book I ever purchased for myself, and it still holds up today, 8 years on.

Fervent Shaker Top Tip: To give this cocktail a real kick, try using Dark rum and layer it on top of the other ingredients in this drink… Stir if you want, but if you’re feeling real brave you can sip it as served…

Perfect with a stronger drink as a chaser, this cocktail works wonders with party menus. With its universal flavour, and low level of alcohol (in comparison to other similar sized drinks) not only will the alcohol go further, but this drink is a great staple to have on a menu , especially for those who want to try something a little different to normal Rum cocktails…