TDN MUDDLE

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TDN – Muddled  Just-picked, ripe strawberries, crushed until their red satin juice stains your muddler. A few slices of ginger, mashed into a stringy lattice of spice. Two basil leaves, delicately pressed into some simple syrup, imbuing it with aromatic delight. A dash of bitters, a jigger of booze, and you have an original cocktail. Join us for this week’s TDN where we’ll be muddling everything from mint to snozzleberries.

What an announsment and oh what a joy! I`m really someone who genuinely enjoys muddling and so a muddling TDN is right up my alley and it doesn´t get less good either by having a great price in the form of a exquisite PUG muddler – the best muddler you can get your hands on.

It was such great fun to attend the muddling TDN (well, it always is) i would not have liked to miss it.

The best thing about the TDN is the fun, lovingly and friendly (and sometimes downright crazy) conversation among some of the best friends out there. Its also not only entertaining and fun, its very creative and educational as well.

Plus – it’s an online cocktail party bringing together cockltail bloggers, bartenders, enthusiasts, experts and novices from around the globe each week to create original cocktails and build on the shared knowledge and relationships in the cocktailian community. Mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning.

Host of the Mixoloseum’s Thursday Drink Night (http://bar.mixoloseum.com) is Rick Stutz  – publisher of Kaiser Penguin (www.kaiserpenguin.com)

Here are my drinks from the muddling TDN:

OLD SAGE
(Named by Greg Boehm – Mud Puddle Books)

Muddle 5 sage leaves and ¼ oz vanilla (or simple) syrup
Add 2 oz Old Tom Gin (I used Haymans)
Juice of 1/2 lime
1.5 oz fresh ruby grapefruit juice
Top with a little lemon soda like Schweppes citrus fruits.
Shake and d-strain into ice-filled higihball.
Garnish sage leaves.

Its no use i even try to take a picture of this drink, the awesomest picture and garnsih possible using both sage leaves and the flowers (!) is already made by Rick who graciously let me borrow it for this blog post (its the pic at the top) and please go and read the TDN wrap-up.

There you can also sample the recipe for the winning cocktail Derek –  among others. The Derek was created by SeanMike from Scofflaw’s Den

FLAMENCO

Muddle one strawberry with 0.5 oz seville orange syrup and basil leaves.
Add 2 oz tequila blanco
1.5 oz ruby grapefruit
Sprinkle of fresh lime
Top with some Schweppes lemon
Float Jwray
Garnish grapefruit rose and basil.

MORNING COCKTAIL

Muddle pineapple and basil.
Add 2 oz white agricole
0.5 oz simple syrup
0.5 oz fresh lime
Top with grapetonic
Float Jwray.

HERE ARE A FEW TASTY DRINKS FROM THOSE I WERE ABLE TO TRY:

AMARGO DE FRESAS (BoozeFox)

Muddle two hulled medium strawberries in a shaker with 1 oz simple syrup

Add:

1.5 oz reposado tequila
0.25 oz Cointreau
0.75 oz of Campari
0.75 oz lime juice
5 quick dashes of Fee’s Old Fashioned Bitters
Ice

MEDICI MUDDLE (Samuraibartender aka Chris Stanley from Rookie Libations)

1oz Punt e Mes
1/4oz Bols Genever
3/4oz Aperol
1 thick slice fresh Orange
1 cube Pineapple

Muddle fruit in Genever & Aperol, add remaining & shake w/ ice. Strain into a champs flute & top w/ Prosecco/Cava/dry bubbles.

EVIL CHARTREUSE SWIZZLE (Rick from Kaiserpenguin)

2 cubes pineapple
mint
0.25 oz J. Wray overproof rum
1.25 oz Chartreuse
0.75 oz lime juice
0.5 oz falernum
Muddle pineapple, mint, and J. Wray.

Pack glass with ice, add Chartreuse, lime juice, and falernum. Swizzle while cackling.

BRONZE TIGER (Kaiserpenguin)

Muddle 4 pieces pineapple, 1/2oz lime juice and 1/2oz cream of coconut

Add:

1oz white rum
1oz dark rum
1 d Angostura bitters

I so wish i would have been able to try the Derek but without Domaine de Canton its not so easy.

All drinks can be seen at https://twitter.com/mixoloseum

Join us every thursday at the TDN! and tonight its sponsored by Martin Miller`s Gin.

BOLS GENEVER TDN

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Picture by John Hearn – The Bastard´s Booze Blog.

Genever manages to taste like gin and whisky at the same time..Initially gin was very similar to genever, but over time it developed a distinctive style, eliminating malt wine. But the original juniper flavored spirit was genever – originating from Holland.

As always this TDN was fun and educational. Little did i know about the history and making of Bols Genever but that was soon changed when Tal Nadari started to educate us on the history of the making of genever and gin.

There are several recipes for genever but this specific recipe do not use any sugar. There`s Jonge jenever “Jonge” (young) jenever which has been in existence since the 1950`s – and there´s Oude (old) jenever, often spelt as genever, is jenever prepared according to an old recipe.] So “oude” refers to an old “style”, rather than the spirit having been aged.

The malt wine content in actual Jonge Jenevers out there in average is around 5% while oude jenever this is around 20%.The reason why the distillers made a less malt wine genever is that they had just survived two world wars and the supply of grains was low.

Genever (or “jenever”, as it is often spelled in Holland and Belgium, or “genièvre” as is common in France) may only be labeled as such and sold as such in the EU if it is made in Holland, Belgium, the departments 59 (Nord) and 62 (Pas-de-Calais) of France and the provinces Nordrhein-Westfalen and Niedersachsen of Germany according to the European Union in EU declaration 110/2008.

Here´s how Bol´s Genever is made:

It starts with the malt-wine which is based on rye, wheat and corn.The whole grains are milled and treated with malt.The malt has to transfer the starch into fermentable sugars. After addition of the yeast it takes 5 days ( 5 x 24 hours) to finalize the fermentation.These 5 days are very important for the creation of all the critical taste components in the Bols maltwine. In a 3 step distillation( in copper stills) the alcohol percentage reaches 47% abv.

The maltwine needs a maturation period( the marriage time)of several weeks to balance the taste component.Only after this marriage time the maltwine is ready for blending in the final product.

The neutral grain spirit used in Bols Genever is base on wheat. After a 3 days fermentation and a distillation process in 6 copper columns ,the taste of this alcohol at 96% abv is very neutral.

Then the Juniperberry distillate is added. Bols Genever has a slightly juniperberry smell and taste.The juniperberries are soaked in maltwine and after some time distilled in copper pott-stills.

And  the mix of botanicals – as part of the taste profile there´s a mix of botanicals soaked in grain neutral spirit and after some time this mixture is distilled in copper pot- stills.

The final blend is adjusted to 42% abv by adding very neutral tasting de-mineralized water. A marriage time of several weeks is needed after blending to create the smooth, complex and well balanced taste of the 1820 recipe of Bols Genever.

And here are two drinks i fell in love with that night..

Craig Herman from Colonel Tiki created this concoction which i found extremely tasty and it also won the TDN:

G.V.D COCKTAIL

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2 oz Bols Genever
0.5 oz pineapple juice
0.5 oz fresh lemon juioce
0.5 vanilla syrup
3 slices serrano or jalapeno peppers
Pineapple chunks
Angostura bitters – dash

Muddle pineapple & pepper with juices and add the rest of ingredients and shake, strain and serve up.

Garnish lemon twist ( well..i added a jalapeno and a pineapple wedge instead – bec i was too lazy to make a lemon twist….yes for real…it was TDN..)

Then Rick from KaiserPenguin came up with this one – equally tasty…and no joke..the JWray has power.

I like the name – Malt Gasolene = Genever + JWray

MALT GASOLENE

malt-gasolene

2 oz Bols Genever
1 oz Citadelle Reserve
0.5 oz simple syrup
Dash orange bitters
Swizzle and float JWray overproof

There were much more tasty concoctions made, you can sample them at http://twitter.com/mixoloseum

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!

TDN RUM DRINKS

Rum is my favorite spirit and i wish not just my drinks would have attended this TDN but me too. Amazingly enough i have now managed to miss out on 2 rum TDNs and 2 rum chats!

I have liked rum for many years and oddly enough one of my earlier rums was the 15 year old El Dorado which i the first time i tried it got in a mini bottle. And as that bottle quickly was finished a big bottle soon followed, and this rum also was a rum i used along with Cruzan and their flavored rums during my early experimentations with tropical style drinks before i even knew what a tiki drink was.

After that i discovered the Ministry of Rum and that´s where i started to really seriously learn something about rum along with much tasting and mixing and a lot of what i know today i have learnt in that forum.

My three TDN rum drinks were these, i`m not sure if any one of them did make  it into the TDN except for the Vanilla treat. Anyway the other drinks here are a twist of the Mai Tai and a Planter´s Punch style drink. I hope some of the drinks will inspire somebody to try it out or maybe make a twist of it.

TIARE´S VANILLA TREAT

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0.5 oz flavorful white rum ( i used Elements 8 )

0.5 oz tequila blanco (i used Porfidio)
2 oz fresh grapefruit juice (white)
0.5 oz fresh lime
0.5 oz vanilla syrup
¼ creme de cacao blanc
Dash bitters (i used Bob`s vanilla)
Float Jwray

Blend at high speed 5 sek with crushed ice.

Pour in chilled cocktail glass and garnish with vanilla bean.

ITI ITI

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 1 oz good white rum (E8,Oronoco or El d 3yr)

1 oz gin (Citadelle)

0.5 oz simple syrup

¼ oz cointreau

0.5 oz fresh lime juice

crushed ice

Shake over ice with spent lime shell, strain into rocks glass with crushed ice.Garnish with the spent limeshell and a crown of fresh mint.

ARUBA GARDEN

aruba-garden

1 oz Appleton Extra

1 oz aged rhum agricole

2 oz fresh orange juice

1 oz fresh grapefruit juice

0.5 oz fresh lime juice

1 oz hibiscus grenadine

¼ oz simple syrup

Jwray overproof to float

Shake everything except JWray and strain into a tall glass with crushed ice, float Jwray and garnish with a tropical flower.

BEEFEATER 24

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Beefeater 24 is being distilled to a new recipe using specially selected botanicals including a blend of Japanese Sencha and Chinese green teas.Beefeater’s original creator James Burrough constantly tried different combinations of ingredients and used seville oranges already in the 1860s.

Sharing Burrough’s passion for experimentation and flavour, Desmond Payne started experimenting too, trying a whole range of botanicals to complement the range of botanicals that Beefeater traditionally uses, resulting the discovery of the tea as a natural ingredient.Using these Japanese and Chinese teas which leaves are steamed after the harvest and thus getting fresh green flavors lifting up the aromas and flavors of the gin itself.Since the 17thcentury, both gin and tea are distinctively brittish.Its disitlled by master distiller Desmond Payne who has 40 years of experience in the business.

STEEPED GIN

This gin is distilled in the traditional pot stills and the spirit and 12 natural botanicals are actually left to steep in the still for a full 24 hours – longer than any other premium gin and its this 24h steeping that has given this gin its name.This process unique to Beefeater and each botanical comes through at different times in the process resulting in a complex, smooth, scented and full flavoured gin.I find this steeping process very interesting! I wonder how the gin tastes at different stages of the steeping?

Partly inspired by the 20th century the bottle is very beautifully designed – marrying the era of the 20s with our present time.

Apart from the teas, Beefeater 24 is made with 12 different herbs from all over the world,including peels from seville oranges and grapefruit.Its 45% ABV.According to Desmond Payne the crucial thing in gin making is the balance – how the flavors work together. And in this gin they sure works fine.The new gin is refreshing and light like a feather, and a bit sweeter than the regular Beefeater gin.Because of its light character its best on its own or in lighter style of cocktails, fresh and fruity.If mixed with heavier mixers it will be lost.

These are the 12 botanicals used:

Japanese Sencha tea,Chinese green tea,seville orange peel,grapefruit peel,lemon peel,juniper,coriander seed,liquorice,angelica root,angelica seed,almond,orris root.

I`ve been curious to try it ever since i read one of my cocktail blogger friends review after the launch party in the UK,and now finally it reached my homebar.To me this gin just shouts for citrus mixers! so citrus is what i choosed to mix with.Perfect for the pre-summer season, needing refreshing light mixers allowing the flavors of this gin to come through.

My two drinks for the Beefeater TDN were these:

B24 FRESH

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2 oz Beefeater 24

1 oz Aperol

0.5 oz fresh lime juice

¼ oz simple syrup

¼ oz fresh grapefruit juice

Top with Tonic

 Shake and strain into a fancy glass with crushed ice.Garnish lime spiral.

SEVILLA SUNSET

 sevilla-sunset

 2 oz Beefeter 24

0.5 oz fresh lime

1 tsp seville orange marmalade or 0.5 oz seville orange syrup

Top with bitter lemon soda

Shake and strain into chilled cocktail glass Garnish orange spiral and if you can find it – a tea leaf.

Apart from the obvious clean gin base Beefeater 24 has nuances of flavors that are quite delicate and i feel its best to keep it simple and go fruity.Of the two cocktails i liked the first one (24 Fresh) most.

I find Beefeater 24 really nice to mix light refreshing cocktails with and i would recommend anyone to try it out.

TDN SWIZZLE!

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SWIZZLES GALORE! That´s what this post is all about.

“TDN: The Swizzle Pouring high-proof rum over the bed of crushed ice brings me joy and happiness. But what about gin and Chartreuse? Or vermouth and Peychaud bitters? This coming Thursday we’ll be making more swizzles than you can twirl a stick at. And as voted on by the participants, the best cocktail of the evening will win a bottle of Lemon Hart 151. The ice crushing begins at 7pm EST”

So the swizzle TDN was announced –  and this topic i really liked a lot as i do like swizzles, they both incorporate my beloved crushed ice and really make up some tasty drinks. And never before have i had so many swizzles during on and the same night and many were tasty.

All the swizzlish recipes can be sampled at twitter: http://twitter.com/mixoloseum

The first swizzle that came up, sent in by CraigH over at Colonel Tiki was no joke, the recipe is as follows:

NAVY SWIZZLE

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0 .5 each Lemonhart 151 and Goslings 151,
Cruzan 151 (or Bacardi or Jwray)
0 .5 lime and 0 .5 grapefruit juices
0 .5 honey mix/syrup
Dash bitters
Dash allspice dram

Add to well crushed ice and swizzle till you can’t swizzle no more.

That sturdy rum swizzle to get the TDN take off (and “kill” us in the process) was followed by another very interesting recipe by Angus Winchester, a beautifully subtly spicy creation – the Thai Stick:

THAI STICK

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1.5oz Appleton extra
0.5oz licor 43
0.25oz ginger syrup
0.25oz simple syrup
05oz lime juice

Swizzled in double old fashioned glass with loads of crushed ice and then rub the rim with a kaffir lime leaf

I really like the touch with the kaffir lime leaf rubbed on the rim. As kaffir lime leaves are so strongly flavoured, this is just the right amount of flavour to use. Unfortunately i have saved those i have left from Anita over at Married with Dinner in my freezer for later use in cooking  so first defrosting them for rubbing isn´t be the same thing as using a fresh leaf, but i decided to use it still to get at least some kaffir lime flavour on the glass.

Rick from Kaiserpenguin.com made 2 glorious Cheater`s and Applejack swizzles, both very flavourful which together with other amazing swizzles i`m sure will be featured over at Kaiserpenguin with the usual amazing photos and breathtaking garnishes:

CHEATER´S SWIZZLE

s-cheaters-swizzle

1oz LH151
1oz Jwray
1oz Grapefruit juice
3/4oz cinnamon syrup
Top with ginger beer, float 1/2oz blackstrap

APPLEJACK SWIZZLE

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2oz applejack
1/2oz Domain de Canton
1/4oz Fernet Branca
3/4oz vanilla syrup syrup
1oz lemon juice

Swizzle with crushed ice, garnish with vanilla. I also dusted a little vanilla powder on top of the ice.

Another swizzle i found refreshing was one of Rumdoods swizzles – the”Wives of Windsor swizzle” it was simple and refreshing, here it is:

WIVES OF WINDSOR SWIZZLE

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2 oz London dry gin
0.5 oz falernum
1 oz grapefruit juice
0.5 simple. syrup

Swizzle in a double-old fashioned glass filled with crushed ice and garnish with mint. This one is fresh and light, a nice change with some gin and citrus, and the Falernum is just right in this drink.

From DJ HawaiianShirt we got the Black Flag Swizzle, another rummy creation using molasses which adds depth, body and a very nice flavour that pairs perfectly with dark and gold rums:

BLACK FLAG SWIZZLE

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0.75 oz dark rum (the drier the better)
0.75 gold rum (heavier body the better)
0.5 oz lime juice
2 tsp molasses
1 dash grenadine

Swizzle with lots of crushed ice in tall glass and garnish with fresh mint.

And finally three of my own swizzles:

BIRD SWIZZLE

s-tdn-bird-swizzle

1 oz cachaca
1 oz campari
0.5 lime
¼ oz simple
1.5 oz pineapple juice

Crushed ice, swizzle. Garnish speared pineapple cube with mint and a cherry.

PUNCH SWIZZLE

s-tdn-punch-swizzle

1.5 oz Appleton Extra
0.5 oz Lemon Hart 151
0.5 oz simple syrup
Sprinkle of fresh lime
Top with grapefruit juice

Add lots of crushed ice, swizzle and float a little fernet, top with more crushed ice. Garnish mint and lime slices.

LIMONCELLO SWIZZLE

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2 oz gin
Sprinkle of fresh lime
0.5 oz lemoncello
Fresh mint teared
Fill up with crushed ice, top with bitter lemon soda, swizze. Garnish lime.

That`s it folks! a range of swizzles to make us all happy! don`t forget to join again the next thursday, april 30 for the sponsored TDN Beefeater 24!

http://blog.mixoloseum.com/

swizzle-tdn-limes

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!

ABSINTHE TDN

The theme for last week’s Thursday Drink Night was absinthe and sure there were both nano-drops and death pours made with our favorite louching spirit. As voted on by the participants at the Mixoloseum blog,the best cocktail of the evening will win a bottle of Marteau absinthe courtesy of Gwydion Stone.

Its was amazingly quiet the last 2 hours before the TDN started – only to be followed by an eruption of activity which went on until the morning. And as usual there were many fine drinks created as well as more or less imaginative concotions where i think i`m guilty of a few. All the drink recipes are to be found on twitter – http://twitter.com/mixoloseum

Lots of merry discussions along the night and many good laughs, we also had a few newcombers and that is always welcome! And no need to feel shy to join us in the chat room, its a fun and friendly crowd.

Here are a few of the drinks for that night and after trying them out in the TDN i got to the conclusion that “Bitter Fairy” and “Streets of London” are better off with a little bit lower absinthe level than they first had, as the anise easily can become a bit overpowering as its such a strong flavour – so here are the recipes:

BITTER FAIRY

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1 oz campari
1 oz gin
0.5 oz honey-syrup
¼  oz absinthe
¼  oz peach brandy
1 egg white.

Top with bitter lemon soda.Shake, strain,serve up in chilled cocktailglass.Garnish mint and liqorice stick.

STREETS OF LONDON

absinthe-tdn-streets-of-london

¼  oz absinthe
1 oz beefeater gin
1 tsp grenadine
Top with Indian Tonic.

Stir with ice, serve up in cocktail glass. Garnish mint.

LA BELLE EPOQUE-ALYPSE (Drink made by Dr Bamboo –) here is another blog that is a must to check out, if you haven´t yet GO!

absinthe-tdn-la-belle-epoque-alypse

1.5 London dry gin,
0.75 Averna amaro
0.75 Berentzen apfelkorn
0.25 Kubler absinthe
Green cherry if ya got one.
1 good dash Angostura.

Shake and strain into a chilled cocktail glass. Garnish green cherry.

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!

http://blog.mixoloseum.com/

Mixoloseum is a creative place!

Join us tonight for the next TDN which is swizzle!