Mixology Monday XLVI – All About Absinthe!

mxmologo

Time flies so fast that i did forget about the date and realized today that its time again for Mixology Monday…and how can i not participate when the topic is absinthe?

Its Sonja over at “Thinking of Drinking” who is hosting and she says this:

The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800’s and early 1900’s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty.

So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.

Here’s how to participate:

* Find or concoct a recipe using absinthe as an ingredient.
* Make the drink and write about it. Include the recipe, ideally a photo, and something about how you liked (or didn’t like, or tweaked, or…) the drink.

There´s one drink with absinthe that i really like a lot apart from the Sazerac which i`m addicted to, and that`s the Absinthe Suissesse. Its smooth like silk! so fluffy..and good for breakfast. Its actually a classic New Orleans breakfast cocktail originally made with Herbsaint and none could be better and more soothing than this one.

But for this MxMo i wanted to make a twist of something and that something is of course the Suissesse. I really prefer the original recipe but now i`m gonna go astray a bit and change the drops of orange flower water for some Mozart Dry chocolate spirit.

Then i turned down the orgeat from 0.5 oz to 1/4 and used 1 oz milk and 1 oz heavy cream instead of 2 ounces of the cream. I used one whole egg instead of an egg white, i think the whole egg adds more yumminess and roundness to this cocktail. Finally i garnished the glass with a rim of cocoa powder to accent the Mozart Dry.

Mozart Dry is not a chocolate liqueur, its a chocolate spirit and its not on the sweet side, rather dry and very pleasant to mix with or on its own.

CHOCOLATE SUISSESSE

chocolate-suissesse

1-1/2 to 2 ounces absinthe (to taste)
1/4 ounce orgeat (I used trader Tiki`s thick orgeat)
1 whole egg
0.5 oz Mozart Dry
1 oz  milk
1 oz heavy cream
1/2 cup crushed or cubed ice

Either you shake with crushed ice or you blend with ice cubes, i did blend this one.

I also did rim the glass with some cocoa powder to accent the Mozart and make a garnish. I think Mozart Dry did very well in this cocktail, so well that i`m gonna use it more times in my Suissesses.

Happy monday everyone and thanks Sonja for hosting! this drink is exactly what i needed today after coming back home from work turned into an icecube as that`s how cold it is here now. The Suissesse warmed me up!

Mixology Monday – New Orleans!

This months Mixology Monday hosted by The Cocktail Chronicles has a great theme for July 2008…New Orleans! Thanks Paul for hosting.

New Orleans.…i have never been there yet but its been on my wish list since about 2004…I just know it´s a place i would just love! and now i really wish i could have been there to attend the Tales of the Cocktail…but maybe next year is my turn?

Its seems to be a fantastic city, full of creativity and vibrant life, good music, fantastic food, the Saints, amazing architecture and of course – The Tales of the Cocktail event –  i so badly wanna go!

And Matthew “Rumdood” Robolds vivid descriptions of the events and of the drink and food menus at the Tiki spirited dinner at GW Fins makes me drool…”outrigger canoes” of crabmeat and jackfruit in grilled endive boats…anyone?

But most important – meeting all the people! That must be fantastic. I and many of my friends, who cannot go this year are now following the Tales of the Cocktails online blogging, the first-ever live session of the Tales. Hats off to you all who are blogging on that event and make it possible for us who cannot be there to stay tuned.

I wanted to make a classic New Orleans cocktail and one Tiki drink by Don the Beachcomber and i have not been able to make up my mind about which one of the two drinks to choose..doesn`t matter how many Mai Tai`s used for help…so i ended up making both. And in any case…two is always better than one right?

The first one is the Ramos Gin fizz which was invented by Henry C Ramos in the 1800s and which is one of the most famous drinks from New Orleans. I love this cocktail, its so smooth, elegant and citrusy. It’s some work but its worth it when you take your first sip of this fluffy silky frothy dream of a cocktail.

RAMOS GIN FIZZ


2 ounces Gin
1/3 ounce lemon juice
1 ounce cream
3 drops orange flower water
1 egg white
1 teaspoon simple syrup
Soda water

Shake all ingredients except the soda water very vigorously at least for one minute, but the longer the better. Strain into a tall thin glass, and top with soda water.

DON THE BEACHCOMBER

As a lover of Tiki drinks and as even Tiki drinks qualify for this months topic — as already mentioned, Ernest Raymond Beaumont Gantt aka Don the Beachcomber, came from New Orleans.  So i have also chosen one of his creations for my entry in this months MxMo.

I decided to make the Rum Julep, created by Don the Beachcomber cirka 1940. This drink was served at Don the Beachcombers Cabaret restaurant in 1958.

RUM JULEP


1/2 oz fresh Lime juice
1/2 oz Orange juice
1/2 oz Honey Mix*
1/2 oz Appleton Extra Jamaican rum
1 1/2 oz Demerara rum
1/4 tsp Grenadine
1/4 tsp Falernum
1/4 tsp Pimento dram*
Dash Angostura Bitters
1/2 cup crushed ice

Put in blender and save the ice for last, blend on high speed for 5 sek, pour into a metal Julep cup, add more crushed ice to fill and garnish with Mint.

* HONEY MIX:

One part honey to one part water, heat and mix until the honey is thoroughly dissolved. Cool
and bottle, it keeps in the fridge for about a week.

* PIMENTO DRAM

If you want to make your own:

Grind 1/4 cup of whole pimento berries until you get a consistency of ground coffee.
Place in a saucepan with 1 cup Cruzan white rum. bring to a boil and then immediately remove from the heat. Stir. Pour this “tea” with berries and all into a empty rum bottle.

Fill the bottle about 3/4 to the top with more white rum. Seal and let sit for 2 weeks, shaking occasionally.

After 2 weeks, filter through a cheezecloth to discard solids and then filter again through a metal mesh coffee filter and a third time through bleached paper filters. if its cloudy, filter one more time through the paper.

Make a sugar syrup by placing one cup of water and one pound Demerara sugar in a saucepan.
heat until the sugar is dissolved. Mix equal parts of the sugar syrup with the Pimento infused rum. Bottle, seal and let sit for at least one month.The longer it sits, the mellover and more flavorful it gets.

Dram recipe by Matthew “Kuku Ahu” Thatcher, written in Sippin Safari.

Happy MxMo!

Okole maluna,

Tiare