MxMo XXXVII – The First Time

mxmologo

Paul over at Cocktail Chronicles has been organizing a monthly online cocktail event he calls Mixology Mondays, and this Mixology Monday calls for a good gateway cocktail.

The ladies at Lupec Boston has come up with this question: “This event was inspired by a chance encounter I had with an almost-famous Christian rock musician who, at age 32, had never had a cocktail. ‘I’d like to try one sometime,’ he said, ‘What do you think I should have?’

A good question..which got me to think about some old days…thank you for hosting this MxMo which challenges us to find a suitable cocktail for the first cocktail experience.

This has to be a drink that really is a cocktail but not too strong, it shouldn`t scare off but rather be a pleasant experience, it needs to have flavors, this compelled me to go through a few of my cocktail books at first. Finally i made a passionfruit mojito but nah…it became quite boring…

Here we need something better! something more tasty and preferable light. Going back in time to my own first cocktail experiences, i remember a cocktail that i still feel nostalgic about when i think about it and which, i think is a perfect new-beginner cocktail, namely the old Tom Collins. This is pure nostalgia!

Its a very simple recipe, gin, lemon juice, superfine sugar, club soda. But i wanted something more to it this time, so i decided to add some fresh ginger and a hint of cardamom to give it a bit of spicy freshness.

TOM SPICY GINGER COLLINS

tom-spicy-ginger-collins

2 ounces gin

1 ounce lemon juice

1 thin slice fresh ginger

1 green cardamom pod

1 teaspoon superfine sugar

2 ounces soda water.

Muddle ginger, cardamom and sugar in shaker, add the rest of ingredients except club soda and shake with ice. Strain into a collins glass filled with ice and top with club soda.

Garnish with orange slices and cherry.

tom-spicy-ginger-collins-3

Penang Afrididi and a Fried Fish!

PENANG AFRIDIDI #1

This drink was served by Don the Beachcomber and there´s also Penang Afrididi #2 which simply cuts the same ingredients by half.

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And i couldn`t resist to add some of the liquid from my jar of homemade Maraschino cherries..and that´s what gave the drink the drink the wonderful shades of red.

So what goes with this tropical Tiki drink? well, i made a fried fish today – i found a red grouper in our Asian store and fried it in my wok with some vegetables, coconut milk and hotpepper. The spicy food goes well with this tropical and refreshing drink.

I first cleaned the fish and then sprinkled it with fresh lime juice, rubbed in some salt and some ginger and leaved it to rest for a while. Then i fried it with some fresh veggies, a habanero hotpepper and coconut milk, sprinkled some fresh lime juice over it and served with basmati pulao rice.

To make the pulao rice, wash the basmati rice and leave in water for 30 min. Then strain and add to a pan with spices ( cardamom, ginger, salt, ground coriander, cumin, turmeric or indian yellow egg yolk powder) fry until the rice has become translucent.

Then i add water (0.5 inch) and put to a rolling boil and leave to boil until you see small “holes” in the rice. Then i turn off the stove and put the lid on and leave to steam finish. when done i take off the lid and put a clean kitchen towel over and leave to set for 10 min.