Swizzling with Arrack and Chartreuse

I was browsing around to find some drink inspiration and stumbled upon one of  Cocktailvirgin´s posts – the St Bruno Swizzle. What got me at first was the picture, it looked so tasty and reading the recipe finding out the drink contained green chartreuse and Batavia arrack i couldn`t wait to try it out.

And it didn`t hurt that there was a link to another interesting drink also with Chartreuse and Batavia arrack – the “Swamp Water Fix” – and that one i decided to turn into a swizzle and add some aged rum as well.

The Swamp Water Fix originates from a drink called Swamp Water containing green Chartreuse, pineapple juice and lime. That drink is from the 70s and the recipe can be found in Stan Jones’ Complete Barguide.

Both the Swamp Water drinks and the St Bruno Swizzle reminds me about the famous Chartreuse Swizzle which we the CSOWG gang (Cocktails and Spirits Online Writers Group) so happily imbibed from flower vases as drink vessels in the Mixohouse during the “good old days” in New Orleans.

I wrote a post or two about the Chartreuse Swizzle and really, there is something purely magic about the combination of green chartreuse, lime, falernum and pineapple and as we had it – JWray overproof Jamaican rum. (Can be made with other rums too with stunning results)

The garnish for the Swamp Water Fix is a wide strip of lime peel that should resemble a serpent in the swamp water.

But back to the first drink, the St Bruno Swizzle – it was created by bartender/Scott Marshall and the drink name refers to the founder of the Carthusian Order who established the enclosed monastic society in 1084.

It was the Carthusian monks who in the 1740s produced the Chartreuse liqueurs.

Reading Fred´s flavor description got me both thirsty and curious if i would find it as tasty as he did:

The St. Bruno Swizzle offered up a chocolate aroma that was paired with caramel notes from the aged rum. The citrusy sip preceded the funky Batavia Arrack flavors, the Green Chartreuse herbal notes, and the Yellow Chartreuse savory ones. At the end, instead of the drink drying out from the floated bitters, it got pleasantly chocolaty.

There was only one way to find out of course and luckily i had all the ingredients on hand. So here are the drinks:

St Bruno Swizzle

1 oz Batavia Arrack
1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
1/2 oz Lemon Juice
1/2 oz Lime Juice

Add the ingredients in a tall glass half filled with crushed ice and use a swizzle stick to swizzle up and down to chill until frost forms on the outside of the glass. Top of with more crushed ice and float 1/2 oz Plantation Barbados 5 Year Rum and 2 dash Bittermen`s Mole Bitters, and add a straw.

I also added a piece of lemon peel and a cherry for garnish.

I didn´t have Plantation Barbados 5 Year Rum but i have Plantation Original Dark Overproof Rum….much better to float with i think…

The flavor of the drink is what i would call aromatic…I love the funky notes from the Batavia arrack and the green chartreuse is very herbal – while the yellow chartreuse is herbal too i find it more tropical in flavor and paired with some fresh lime…it´s mouth watering and yummy.

There´s a hint of sexy chocolate in the mix…from the mole bitters. Then the float of overproof dark rum on top is like the icing on the cake or the cream on the coffee…

I liked this cocktail but one cocktail is never enough…

Swamp Water swizzle

1 1/2 oz Green Chartreuse
1 oz Batavia Arrack
1/2 oz Pineapple Syrup
1/2 oz Pineapple Juice
3/4 oz Lime Juice
2 drop Bitter Truth Celery Bitters

Add ingredients to a tall glass and fill with crushed ice and swizzle to mix. Insert a wide lime twist in the glass, top with more ice, dust some cinnamon on top and add a straw.

This drink was rounder in flavor, probably because of the pineapple juice and the celery bitters. It had a similar flavor though since both drinks contains Batavia arrack and Chartreuse but definitely more “round” and “full” and if i was to choose one of them i`d take this one.

Such aromatic drinks…i hope yall will and can try them out sometimes. I call the green Chartruse the “green magic potion”…

 

Sugarcane bar

 

http://www.braindumps.com/70-466.htm  http://www.test-king.com/exams/640-864.htm  http://www.neit.edu/.  http://www.actualtests.com/exam-MB6-871.htm  http://www.certkiller.com/exam-70-464.htm http://www.ism.ws/

 

Bitter Truth Pink Gin

This is a gin from the Bitter Truth that i think was launched this fall. It´s pink, it´s spiced with bitters and it lives in a real beautiful bottle.

It started with sea sickness…that`s from where the tradition of blending gin and bitters began by the Royal Navy. And that`s why i now sit here with a bottle of the “Pink Gin” which is a blend of gin and aromatic bitters.

The nose is very light and floral and very delightful, it`s like a whiff of light perfume..The taste is complex, light on the juniper but it´s definitely there, lightly spicy and floral. The mouthfeel is gentle, there´s no alcohol burn and it´s easy to drink.

It`s quite exquisite and i believe too many mixers would ruin it, best of all would be a fresh gin and tonic or a drink with fresh grapefruit juice ( or another) There isn´t very much more to say about this product than that it´s a modern gin, light and floral containing aromatic bitters and perfect for martini cocktails, gin and tonics or fruity drinks.

I`m gonna try this in a drink that is called the Bali Highball – a mix of gin, guava nectar and pomegranate syrup with the zing of fresh lime juice.To the pomegranate syrup or grenadine i`ll add hibiscus flowers thus making it a hibiscus grenadine and homemade of course – unless you can get hold of B.G Reynold´s excellent hibiscis grenadine.

Not sure why it`s called “Bali Highball” though since usually a highball is made with two ingredients and served in a high glass – the original highball was made with Scotch whisky and carbonated water. I guess this is a tropicalized highball…

BALI HIGHBALL (From the book The Ultimate Bar Book by Mittie Hellmich)

1.5 oz Bitter Truth Pink Gin

2 oz Guava nectar ( or use juice if you can´t find nectar)

0.5 oz fresh lime juice

1 oz Hibiscus grenadine

4 oz chilled Club Soda

Lime wheel and orange blossom or other edible flower for garnish

Shake everything (except soda) hard with ice and strain into a highball glass with ice. I didn´t use a highball glass, i used a rocks glass instead with cracked ice.

Top up with soda and add garnish.

After the first sip i said zzzziiiiiiiing!!! how refreshing can a drink possibly be??? fruity and tart at the same time. Didn´t feel any juniper flavor though but the gin just seemed to fit perfectly in the puzzle of fruity flavors even though it almost dissappeared. And you can always up the gin with another 0.5 oz if a stronger drink is required.

It happens to still be winter but i can assure that this drink will be PERFECT later on in the hot summer, it´s the ultimate thirst quencher! That said,  of course it´s good now as well, i really enjoyed it and i certainly could have another, this one went down way to fast.

But i`m moving on to the next drink because there´s a next drink to be made, it´s never just one.

SPRING BREAK (My own)

1.5 oz Bitter Truth Pink Gin

0.5 oz green chartreuse

1 oz pineapple juice

0.25 oz sugarcane syrup

0.5 oz fresh lime juice

Shake together with ice and strain into a chilled cocktail coupe. Garnish with speared citrus leaves and cherry.

While the other drink was a refreshing and delicious fruit bomb this one takes on a much more adult flavor with pronounced flavors of the gin and the bitters it contains and the green chartreuse also was very prominent with it´s herbals. I first tried it without any simple syrup but adding just a little syrup made all the difference and took the edge off the bitterness.

My conclusion is that even though i haven´t tried this gin in any Martini for the simple reson that i happen to not like Martinis very much, it would suit perfectly for that drink but also as i have found out here it goes well with fruity drinks. It`s a given summer gin i`d say.

You can buy the Bitter Truth Pink Gin in many places and two examples are here or here.

MIRACLE MILE BITTERS

During Tales there´s always some bitters going around and i now have  five new bitters to play with and first out are 2 bitters from Miracle Miles – Chili-Chocolate and Yuzu.

Miracle Miles bitters are locally made artisanal bitters that started just over a year and a half ago. Louis Anderman – the maker of these bitters became friends with Joe Keeper from Barkeeper (an awesome barware shop n LA) and would always bring him some of his homemade experiments, bitters, Nocino, etc.

In December ’09 he did the Chocolate/Chili bitters, and Joe flipped over them and begged  for some. Louis tweaked the recipe a bit for the next batch and gave some to Joe, then after refilling his bottle for the second time in about 3 weeks he said, “Hey, why don’t you start selling these here?”

Then more and more bars started picking them up, and all of a sudden Louis was getting so much other momentum (e.g., interest from distributors) that he realized he was reaching a point where he had to go pro, or go home.

The varieties Louis currently makes are: Chocolate/Chili Bitters,
Gingerbread Bitters, Castilian Bitters, Sour Cherry Bitters, Yuzu Bitters, Forbidden Bitters and finally Orange Bitters.

That`s a bunch! and i don`t think they are out for purchase yet so i`m very happy i have got 2 of them.

CHILI-CHOCOLATE BITTERS

The chili-chocolate is made with fine Vahlrona chocolates and a mix of chilis.

In the nose you feel an exquisite and fine chocolate smell and when you taste it it´s there together with ginger, allspice and nutmeg, sweetened with molasses and maple syrup – with a slight chili bite.

The chocolate-chili bitters are perfect for dark rum drinks as well as bourbon, rye, tequila and well – any dark spirits really – anything that goes with well chocolate.

People also use them on ice-cream and coffee..mmm – i´m gonna try them with my blend of Community Coffee Nola blend with chickory and Pecan-Praline…oh my..

I stumbled upon a drink when i was sitting and reading an article about whiskey cocktails in Hawaii. Since ii like both cocktails, whiskey and Hawaii they had my attention.

The drink i was reading about – The Whiskey Thatcher – really looked interesting to me and looked like something where the chili-chocolate bitters would add a nice spicy touch. (btw the Whiskey Thatcher is a variation of a gin drink named after former British prime minister Margaret Thatcher- but don´t mix things up now…i`m not promoting Thatcher…and this blog is totally politics-free – i`m promoting booze!)

The Whiskey Thatcher was created by Dave Newman, bar manager of Nobu, Honolulu, Hawaii who was wondering if the Thatcher would work with whiskey which apparently it did.

Today people want spirits with more character – and i see whiskey coming back and also other flavorful, handcrafted spirits like rum, tequila and mezcal. Even vodka producers are going in that direction creating small batch vodkas with flavor – one example is Karlsson´s which contains 12 different potatoes.

The Whiskey Thatcher blends citrus and sweet, herbal and bitter with the depth and roundness of the whiskey. And besides, anything that contains campari is worth trying i think.

So here we go – the Whiskey Thatcher with dashes of chili-chocolate bitters!

WHISKEY THATCHER


0.5 oz Campari

2-3 mint leaves

A strip of lemon peel

1 tsp fine sugar. (i used Oxfam`s raw sugar)

1. 75 oz Bourbon

Hibiscus syrup ( a splash)

Bourbon ( a splash)

Top with dashes of Miracle Mile Chili-Chocolate bitters

Muddle a slice of lemon peel, two or three mint leaves, 1/2 ounce Campari and 1 teaspoon of fine sugar in a mixing glass.

Add 1. 75 oz bourbon, and a splash of hibiscus syrup and fresh juice from half a lime.

Shake with ice.

Put a splash of pernod and a splash of bourbon (the recipe calls for Wild Turkey but i had Maker`s Mark on hand) in the bottom of another (slightly preheated) lowball glass, light it on fire and burn off the whiskey and pernod. And fresh ice; and strain the drink from the first glass into the prepared glass and stir.

Top off with dashes of the chili-chocolate bitters. (I added a generous amount of dashes..)

Garnish with a fresh mint sprig and if you feel like it a lemon peel as well. (The garnish is not in the original recipe)

Yeah…I like it…it´s spicy…

From that i moved on to mix me this next drink because Louis told me to try it –  2oz demerara rum, 1/2 oz pineapple gomme, 2-3 dashes chocolate/chili bitters, built like an old fashioned – and indeed it was good – very aromatic and deep.

YUZU BITTERS

Now after these two very satisfying cocktails with dark rums it was time to try out the Yuzu bitters.

Released only a few months ago, it’s quickly catching up to the Chocolate/Chili in popularity in LA, and KL Wines in SF sold out of a full case within five days. In addition to the yuzu, cinchona is used for the bitter plus cardamom, cinnamon, and burdock root among the other spices, and two kinds of green tea to round out the finish.

The flavor of the yuzu bitters is something in between a lemon and a tangerine, with a deep citrus flavor. Yuzu is a citrus fruit rom SE Asia and which is a cross between sour mandarine and Ichang papeda – Citrus ichangensis × C. reticulata

Here`s a link to pictures of Yuzu.

These bitters would go well with anything that goes with citrus and i`m sure also with herbal liqueurs and so therefore i decided to try a variant of the Chartreuse swizzle adding Yuzu bitters thus turning it into a Yuzu Swizzle.

YUZU SWIZZLE


1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used B.G Reynold`s Dark Falernum)
3 dahses of Miracle Mile Yuzu bitters

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and add a few extra dashes of the bitters on top of the ice as well.

After trying this i can say that it is tasty – no doubt – but i wonder if the yuzu and the green chartreuse might play out each other a bit…i cannot detect the flavors of the yuzu so clearly. Nevertheless – tasty it is. But i needed something “cleaner” to give the yuzu bitters space to play and the flavors to shine a bit more..

So how`bout a Yuzu daiquiri?

Hell yeah! and this is what i used:

2 Havana Club 3 yo

0.75 oz fresh lime juice

0.5 oz sugarcane syrup

3 dashes yuzu bitters

Float Coruba overproof

Now this was better in the sense of putting the yuzu flavors more forward and a Daiquiri is always a very nice cocktail – one of my favorite cocktails.

This has been fun and i`m very pleased with the Miracle Miles bitters, go try them when you get a chance.

And finally – try Yuzu bitters on oysters…