Time again! This months MxMo is hosted by eGullet Society – thanks very much for hosting! Here is the announcement:
This month, fellow Society members, we are the hosts for a Mixology Monday on the theme of dizzy dairy. Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, yogurt, curds, you name it. Given the importance of dairy products in drinks dating back centuries, there are lots of opportunities for digging through vintage receipts for a taste of the past, and as always innovation is highly encouraged.
This really gives room for a lot to play with and i`m a lover of egg whites in cocktails, but i suspect many will use that so therefore i have chosen another route – butter. In the form of honey-cream-mix which is equal parts honey, sugar and butter, no cream even though the name suggests that. As one may guess, the honey-cream-mix is a part of the tiki realm of cocktail mixing. The most well known is honey-mix which is equal parts honey and water. A similar mix is used in Pearl Diver`s Punch.
When using honey-cream-mix its necessary to keep it just above room temp before you mix it because of the butter solids. The preferred way to mix it is with a blender saving ice for last and blend at high speed no more than 20 sek. Then strain through a fine wire mesh sieve and serve immediately.
1 pineapple, hollowed
5-6 chunks of fresh pineapple
2 oz tequila reposado
0.5 oz Crema de mezcal (Del Maguey)
1 oz honey-cream-mix
¼ oz orgeat
Ting to top
Hollow out a whole pineapple to make a drink vessel, the easiest way is to use a pineapple corer. Preferably use a pineapple thats is newly matured, they are less sweet. To easily take out the core in the middle, cut a bit with a small knife and/or twist it. Then take 1-2 slices and cut out chunks. If you dont have a fresh pineapple, don`t use canned juice…rather use a cartoned juice.
Add all ingredients to a blender saving ice for last and blend at high speeed for exactly 20 sek. Then strain through a fine wire mesh sieve into the pineapple filled with crushed ice. top with Ting and serve immediately.
Garnish a pineapple leaf and mezcal soaked cherry.
HONEY CREAM MIX
Take equal parts liquid honey, sugar and butter and heat it and stir to make a sauce.
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