Time to move in an Irish direction…it`s soon St Patrick`s Day (or St Paddy`s Day) and i`m gonna add a splash of Irish whiskey and dress up my cocktails in green.
For those who doesn`t know St Patrick´s day is a cultural and religious holiday in Ireland and also widely celebrated as a public holiday with parades etc in places such as England, Canada, the United States, Argentina, Australia, and New Zealand, among others.
The colour associated with Saint Patrick was actually originally blue, but over the years it has changed to be green – and green ribbons and shamrocks were worn in celebration of St Patrick’s Day as early as the 17th century.
On this blog i`m gonna cheer with a green cocktail and an irish toast:
May you have all the happiness
and luck that life can hold—
And at the end of all your rainbows
may you find a pot of gold.
1.5 oz lightly peated irish whiskey
0.5 oz absinthe
1 egg white
0.5 oz heavy cream
0.5 oz milk
0.25 oz orgeat
0.25 oz green curacao
freshly grated nutmeg
Lime slice, cherry and shamrock for garnish
Mix in blender with cracked ice and strain into a chilled cocktail coupe, garnish with lime slice, cherry and a shamrock.
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 Its actually a classic New Orleans breakfast cocktail originally made with Herbsaint and none could be better and more soothing than this one.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.
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!