Reading through the Bums book Sippin`Safari there is one thing that has always been fascinating me and that`s all those gorgeous ice molds in the drinks..they are really from another time..
I wanted to make a drink that looked like that, but didn`t really know how as i had no ice shaver that crushes the ice to a snowlike consistence which makes it easy to mold. But one day i decided to try to make an ice shell as pictured at page 128 and 155.
So i took my old manual ice crusher, crushed a lot of ice and then i took my hand mixer, mixed hard to try to get it as fine as possible as quick as possible.
I placed the crushed/mixed ice in a large and wide glass, spread the ice along the bottom and sides of the glass gently tapped it pushing the ice up, and then finally pushed the whole ice shell up a bit on one side of the glass, secured it and then into the freezer to stay there for 1 hour or until it`s time to pour.
Actually, the ice mold i got didn´t get as fine as in the book..the texture of the ice is not really what i wanted but this have to do for now…
I wanted to use the ice mold for a drink called Mystic Lamp…mainly because of the drinks name…which intrigued my imagination. But the drink tasted so damned good that i spent half the night imbibing Mystic Lamps..It was served at the Kon-Tiki Restaurant 1962.
I also added some of the liquid from the jar of my homemade Maraschino cherries. (can`t resist that) I can really recommend trying out this drink with the addition of a ice mold, its a very special feeling to drink with all this sparkling ice in the glass, its like drinking from a ice grotto.
Plus it really keeps the drink cold long. I`ve been playing with ice shells the whole night…its fun but its tricky too as i don`t have a ice shaver and you must work fast, the ice is melting.
The tricky thing is to get the ice shell to be thin..and not fall apart. I think i failed in getting it to be thin..you can count on more posts about ice molding.
1/2 oz fresh lime juice
1 oz orange juice
1 1/2 lychee juice
1 1/2 oz gold Puerto Rican rum ( I used Appleton VX)
3 drops almond extract
Shake well with lots of crushed ice.
At the Tales of The Cocktail events there will be a seminar about drink garnishing called “The Cocktail Garnish From Functional to Fabulous presented by Cherry Heering, KegWorks.com, Oregon Cherry Growers and Wild Hibiscus Syrup. Led by Martin Cate and panelist is Jeff Berry.
Its an overview of the origin and history of the cocktail garnish, from its simplest elegant forms to the elaborate lush tropical garnishes of the Tiki era. And there will also be demonstrations on ice molds..i wish i could be there.
I need to learn more about this interesting and fascinating subject that can be useful for special occasions or for your own and your friends pleasure. I also made 3 more drinks and used different ice molds to go with them.
2 oz fresh lime juice
1/2 oz honey
1 oz orange juice
1 oz dark rum, the recipe in Sippin Safari calls for Myers but i used Coruba 12 yo
1 oz Lemon Hart demerara
1/2 oz Bacardi 151, i used Lemon Hart 151
Dash Angostura bitters6 drops Herbsaint or Pernod ( i used a bit less)
Dissolve the honey in the limejuice and then place it all in a shaker and shake with plenty of ice. To serve this with a ice mold is not part of the original recipe but i like to experiment.
The company to the Cuba Kula was the Lady of Singapore who became the Lady of Rangoon with the addition of some strawberry honey, maraschino juice and a dash of Lemon Hart 151.
Lady of Rangoon
Juice from 1/2 lime
1/2 tsp Cream of coconut
1/2 oz cream 1 oz pineapple juice
1 1/2 oz Coruba 12 rum
1 tsp Grenadine
1 tsp Strawberry honey
1 tsp Maraschino juice (from the jar of homemade Maraschino cherries)
Blend with 4 oz crushed ice.
And the last drink is also from Sippin Safari, its the Guatemala Cooler served at theKon-Tiki Restaurant in Cleveland in 1961. I added a splash of Grenadine to add some color.
1/2 oz fresh lime juice
1/2 oz unsweetened Pineapple juice
1oz Coco Lopez coconut cream (i used Cream of Coconut)
1 oz Gold Puerto Rican Rum
3/4 oz Gold Jamaican Rum 6 oz crushed ice Blender, add the crushed ice for last.
Blend at high speed for 10 sec.