MxMo XLV says TEA…over atCocktail Virgin Slut who is hosting the event this month is written: “Find or concoct a drink recipe that uses tea or tisane (a herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.”
I like to drink tea, all kinds of tea but i must admit i rarely use it in cocktails. Now there´s a tea that i like, its called Kusmi and is a Russian-style tea and tea blends established in 1867 in St. Petersburg, Russia. But in 1917 after the Russian revolution the company relocated to France. These teas are blends of Ceylon, Indian and Chinese teas and are often flavored with fruits, spices and other scents.
One of my favorite blends is Kusmi mint and chocolate and i decided to try it and make a classic Cuban mojito with a twist adding some of the mint and chocolate Kusmi tea. This tea is flavored with only natural ingredients and tastes very good and should do well in a mojito. Really…the mojito is a summer drink – but i don`t care because i like to pretend its always summer and the mojito is always nice plus i could not resist trying this thing out to see what happened.
Here´s the recipe:
KUSMI MINT CHOCOLATE MOJITO
2 oz white rum ( i should have used Havana Club blanco here but it`s finished so i used El Dorado 3 year cask aged white which is a superb rum in my opinion)
1 oz fresh lime juice
0.5 oz raw sugar syrup (light, i use Oxfam which is lightly tanned and fine to make this syrup)
10 mint leaves
2 oz Kusmi mint and chocolate tea – cooled
Top with some Club soda
Muddle mint, raw sugar syrup and lime in a glass. Fill glass with ice and add rum and tea and top with Club Soda, stir. Garnish with a mint sprig or why not tea leaves? Actually the drink turned out to be very refreshing and i think the mint and chocolate Kusmi tea played weill with the mojito. I think i might mix this one more times.
Adding Kusmi tea to a cocktail was an interesting experiment which i wouldn´t have got the idea to do if it wasn´t for this Mixology Monday theme. Maybe i`ll get busy playing with different Kusmi teas.
“I feel a “Money” drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone. example: turning someone onto a Corpse Reviver #2 when they like lemon drops.”
For those of us with access to top shelf spirits, Make an upscale twist on a classic. To quote an email from Paul, (Clarke, Cocktail Chronicles) :
“Along with what you mentioned, I’m thinking it could include stuff along the lines of “there are some drinks that really prompt you to break out the good stuff”, including ways people upgrade drinks for special occasions — having old friends over, birthday drinks, etc, for example mixing your regular Sazerac, but breaking out the Red Hook Rye and the Jade Edouard absinthe for a Sazerac capable of breaking the sound barrier.” – the only rule to this one is you actually have to make it “
So i want to upgrade a drink and i know what i want to make, i want to mix up the best Cuba Libre or Rum & Coke ever!
Now, i`m not a person that is or ever have been very fond of rum and coke but i have noticed that many are. But also – and this is important, after i once tried it with sugarcane coke instead of the ordinary corn-fructose coke i felt a huge difference. So i`m going to mix up a Cuba Libre with two of the best rums i have and i`m gonna use sugarcane coke plus i`m also going to spice it up. Actually this is more of a twist of the Cuba Libre than an actual Cuba Libre.
I`m not going to dig into its history here, and as with so many other cocktails the exact way it was invented are told in different versions. Bacardi and Havana Club have their own versions for example, not surprisingly. Cuba Libre used to have a dark syrup made of cola nuts and coca.
Charles H. Baker points out in his Gentlemen’s Companion of 1934, the Cuba Libre “caught on everywhere throughout the [American] South … filtered through the North and West”.
To spice it i`m gonna use a splash of Catdaddy Carolina Moonshine because i love its spicy flavour and it goes well with coke. Also Root can be used or some Rootbeer i think, if you can`t find Catdaddy.
What we are stepping up from is the use of the corn-fructose sweetened coke to real sugarcane coke paired with premium rums and a bit catdaddy spiced up as well which makes this drink to become transformed.
SPICED SUGARCANE RUM AND COKE
1 oz good demerara ( i used Port Morant demerara 1990 but try El Dorado 15 year old or Banks XM 10)
1 oz Havana Club 7 (sorry..sub with Appleton Extra, which in no way is similar but equally good)
0.75 oz Catdaddy Carolina Moonshine
Small sprinkle of fresh lime juice
Fill up with sugarcane coke
Build quickly all ingredients in a rocks glass filled halfway with crushed ice, add more ice to fill. Garnish with lime wedge.
It turned out to be rummy and boozy, spicy and fresh at the same time.
Happy MxMo and thank you Kevin for hosting this month!
I`ve been thinking about it for a very long time now – to mix every single drink in the Grog Log and blog about them.
This is going to be similar to what my fellow blogger Erik Ellestad over at Underhill Lounge is doing with his enourmous “Stomping through the Savoy project” which means he is mixing every drink from the book from A – Z, take pictures of them and write about them on his blog. I don`t think i would have the patience to go through such a book as the Savoy, the much thinner Grog Log is more suiting my pace i think.
I`m doing this for 5 reasons, one is that it will ensure i never run out of topics for my blog, (not that it has been happening to me yet and probably never will but still) Second – i`haven`t made all the drinks from the Grog Log, now i`ll make sure i do. And third, i have for a long time felt inspired to go through all the drinks in the Grog Log and blog about them. Then fourth – i`ll learn a lot during the process and will be able to share the knowledge i find. Finally and last but not the least – i really like like Tiki drinks!
I`m going to make this a little bit different though from how Erik is doing his project. I`m going to make 2 versions of many of the drinks, first the original version and then a little twist of it, just for the fun of it. I`m intending to try to make the drinks with the ingredients called for to the best of my ability and when i can`t find an ingredient, or make it – which will happen, then I´ll sub it with what i can find here that is the closest.
So let the fun begin with the first drink in Grog Log which is “The Ancient Mariner” which is an original creation by Jeff Berry. Its made with 6 ingredients – 2 rums, lime, grapefruit, sugar and pimento liqueur. As the recipe calls for Pimento liqueur which i don`t have, i`m gonna sub it with homemade pimento dram.
¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz sugar syrup
¼ pimento liqueur – i used a little bit less of my pimento dram
1 oz demerara rum (i used El Dorado 12)
1 oz Dark Jamaican rum (i used Appleton Extra)
Shake and serve in old-fashioned glass with crushed ice and garnish with lime wedge and mint sprig.
This drink surprised me a little, i find it reminding me of a lighter and fruitier version of a demerara Mai Tai. And when you check the ingredients many are the same, its just the grapefruit juice and pimento liqueur or dram instead of orgeat and orange curacao. Different – yes but the flavour still has that familiar Mai Tai note to it. I find this drink very tasty indeed.
As my homemade pimento dram is quite strong i took down the measurement a bit.
Now its time for a twist of this drink – i call it Polynesian Triangle. The idea of making a twist of the drinks is not so bad – when have you ever heard of someone having just one tiki drink?
¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz tahitian vanilla syrup
dash barrel aged bitters
1 oz demerara rum (i used OVD (Old Vatted Demerara) which has a woody flavour)
1 oz aged rhum agricole ( Clemènt VSOP)
0.5 oz Old New Orleans Cajun Spiced Rum
Shake, strain and serve in a glass filled with crushed ice. Garnish with a fresh Gardenia.
Tahitian Vanilla Syrup: The recipe is in the left sidebar of this blog.
Vermouth is the topic of this Mixology Monday – a topic that to me brings back many sweet memories from my early travels in my teens, especially it means Italy to me, not only was i introduced to Campari there but also to Vermouth namely Cinzano and Martini.
We used to drink them neat with ice, maybe a sprinkle of lemon in the lazy hot afternoon. When i drink a sweet vermouth with ice i`m immediately transported to those memories and can mentally almost feel the warm sunny floor on the terrace of a small apartment in Napoli. It was not until many years later i learnt to use Vermouth as a component in cocktails.
Cocktailians are the host for this MxMo and i`m happy for this topic, thanks Vidiot for hosting!
The drink i got in my mind to make already before i had thought so very much about what to mix was the much beloved Negroni, it pairs 3 ingredients i really like. But i didn`t want to make the common Negroni this time so i decided to experiment with another of my favorite spirits – mezcal – instead of gin.
Really if i could have chosen i would have wanted to try Carpano Antica Formula in this drink but its not sold here so instead i had the choice between Martini Rosso or Punt e Mes. Need i say that i would love to see Carpano sold here? its really a shame it isnt.
I chosed the Martini because i find it better for this drink, a bit more neutral than Punt e Mes. And like Carpano and Punt e Mes Martini Rosso its strong enough to stand up against both Campari and the smoky mezcal (i used Ilegal joven which is an excellent mezcal)
And because it was mezcal in this i also added a small sprinkle of fresh lime, i feel that`s what this drink wanted and instead of an orange peel garnish a lime wedge went into the glass. It turned out to be a good drink, i cannot say its better than the classic Negroni but its an interesting twist.
I wish Vermouth could be stored longer than it can, even in the fridge it starts loosing its flavour after some time and therefore i usually buy small bottles because despite that i really do like vermouth i don`t use it often enough and really i should use more of it. Its a lucky thing that they are not so pricey. When the flavour isn´t so fresh anymore i usually use up the rest in cooking, its good in different pasta sauces.
1 oz Mezcal
1 oz Martini Rosso
1 oz Campari
Small sprinkle of fresh lime
Stir with ice, serve in old fashioned glass, garnish with a piece of lime.
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.
There´s a demand for more posts from the TDNs that includes some of the comments and i do agree, its fun reading – especially if you`ve been there for a while and gotten to know the wonderful people who populate the mixoloseum chat room, but a few comments cannot really give a true picture of how it is to take part of this online cocktail party, so if you haven´t been there yet – please stop by, we don´t bite and you don´t must mix a drink or even talk, but i`m quite sure you would want to once you`re in!
And besides all the fun and all the crazy jokes, there´s some serious discussions going on about how to mix good drinks and everything from making ingredients to the quality of spirits – the wealth of knowledge that springs forth outta this chatroom is immense.
I think this by far must have been the funniest of the TDN´s i`ve taking part in but there has been many…50 TDN´s since the first to be exact (not counting the one this last thursday which was sponsored by Kahlùacoffee cream) and i have missed only a few so i`m not sure. But one thing i know and that is that we broke the record this time. I`m not sure how many we were at the most but before i had to leave we were 43 happy imbibers in there.
And that of course makes up for many drinks and the theme this time when we celebrated our one year anniversary was a theme well worthy our one year celebration – Tiki. Both Jeff ”Beachbum” Berry and Martin Cate stopped by and the prizes were also many and fine – and now and then enlightening and informative or just plain funny announcements ”by Stan” popped up to help keep things in order.
“Stan Jones Announcement to all:
Junkhauler! I approve of your use of an ingredient no one has ever heard of, yet you claim you can “find it at your local grocery store Perhaps you’ve died and are actually visiting SJ Mart, where we do indeed have the juice of every nut. For your Holmes-like efforts, you have won your book of choice from the Mud Puddle collection!”
Prizes included the new series of Mud Puddle Books’ cocktail guides, a gold barspoon provided by Cocktail Kingdom, booze provided by the CSOWG, tiki mugs and ingredients from Cass (junkhauler) and the CSOWG.
Yes this was the happy imbibers night..
Dr. Bamboo : I need a t-shirt with “it’s getting all drunk in here” on it.
Camper : Dont forget to put people’s names nerd- we’ll never remember.
JenTiki : It’s past my dinner time gang. Might drop in later. Bye for now.
Camper : It must be weird to eat dinner somewhere other than in front of the computer.
Deviator : In honor of TDN – Tiki Drink Night – I will be selecting recipes at random from Sippin’ Safari
Martincate : Stand by for action! Any thing can happen in the next half hour!
Tony_harion: I´m beginning to think there´s no such a thing as a queue.
DPlanner: Queue is on hold for a bit, per the queuemaster
And so it went on..
One of the other announcements encouraged us to find our Stan T-shirts – ”First person to post a picture of themselves in their Stan Jones t-shirt on Facebook and in here gets a muthaboudreauing prize”
(unf mine was in the laundry)
Who won the prize? John or Blair? that remains a mystery.
Later in the night there was a communal fernet shot – i bet it was the first global communal online fernet branca shot ever made:
Stan Jones Announcement to all:
Everyone go get a shot of Fernet now. Do not hesitate! We will do it like the A-Team.