Mixology Monday XXXIII: Made From Scratch-Updated

It’s Monday, folks! Yes, that Monday!

It is time for Mixology Monday XXXIII. Welcome to the thirty-third monthly round up of the sublime and ridiculous best the cocktailosphere has to offer. This month we all are offering you libations made at least in part from homemade ingredients. No matter how skilled you are are making, mixing, and measuring cocktails, your end result is always limited by the quality, or even the simple availability, of your ingredients. Some of us are whipping up brand new components. Some of us are trying to duplicate a product we just can’t buy where we live. Other’s of us just need to replace a commercial ingredient in a favorite recipe with a drinkable version. For instance, Rose’s Grenadine will not be a sponsor of this month’s event….
As an added feature, I’m keeping count of the ingredients each blogger is concocting by category, as follows:

Bitters and
Tinctures
Garnishes Infusions Umm,
Butters?
Liqueurs Mixers Syrups


Don’t forget to read to the bottom and take the MxMo Poll!
Update: And a late entry got eaten by my SPAM filter. Check the bottom of the list for The Opinionated Alchemist. Also Rookie Libations, who was so late, he didn’t even bother to mention he was in.

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First out of the box on Saturday was Tiare from A Mountain of Crushed Ice. She prepares the Tiki concoction Punch Combava a la Tiare, made with her Rhum Combava. This is an infusion of Rhum with Kaffir Limes, or Combava. In case you are interested, Kaffir Limes look like green golf balls. It looks yummy. We non-tiki types need to setup a month to try being Tiki mixers together….


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Next in with his submission was Frederick from Cocktail Virgin Slut. He amazes me with the magilla of liqueurs, Vermouth! (I dithered on how to categorize it, but I finally chose Liqueur. Sue Me.)
In addition to his very clear, readable, and duplicatable process for making the Vermouth itself, he offers us three cocktails to make with it: The Fourth Degree, the Marconi Wireless, and the San Martin. Apparently, he got too drunk distracted to use his stuff in a Manhattan….


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Then Marshall emerges from the Scofflaw’s Den with two made from scratch ingredients. He gets first licks in on Rose’s Grenadine, then offers up a batch of Swedish Punsch. With these two ingredients, he wields his iPhone/Cocktails-Fu and finds a cocktail that uses both: the C.F.H. Cocktail.

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Jon from and of Ednbrg likes the theme this month. He is in cocktailian sympathy with U.S. Patent Commissioner Charles H. Duell, believing that pretty much every worthwhile cocktail ingredient was invented by the 1930s. He reasons therefore that if you want to stand out, you need to go in… to your own kitchen. Jon slips us a batch of his not-so-arrogantly named Ednbrg’s Serviceable Cinnamon Tincture. It is an ingredient in search of a drink, however. Help him out.


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Rick at Kaiser Penguin has a bunch of editors who need to be slapped. Tell Rick in his comments that you want him to finish the first part of his post.
Not that his actual post isn’t fascinating. He takes regular cocktails to a baroque level usually found only in Tiki drinks, not with an ingredient but a delivery system! Follow the link to learn of making Bitters Ice Cubes, and what they mean for a Vanilla Old Fashioned and a Sazerac.


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Stevi at Two at the Most also gives us a Swedish Punsch, but with a different recipe. While she’s at it, she throws in a batch of Vanilla Simple Syrup to, er, sweeten the deal.
She needs both for her Suédois de Vanille. Vanilla, the world’s most exotic spice (with the world’s most boring reputation), seems to be getting a workout around the cocktailosphere these days.


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Nat Harry, the Alpha Cook, taps out Marshall to take her turn giving Rose’s Grenadine the business. She gives us three recipes to replace that… fluid, including one that will likely tick off a few purists in and of itself! Once she has her preferred Grenadine, she treats us to a tasty Ward Eight.


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Dinah at Bibulo.us gives us the best kind of made from scratch ingredient: One made by someone else! She takes her friend’s Cherry Whiskey and offers us an Engelhart’s Three-Legged Cat. As an added bonus, this cocktail can be handily modified into a kiddie cocktail that I for one shall be passing on to my junior bartenders.


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Christian at Cocktailwelten brings us another appearance by Vanilla. This time the bean nestles in a bottle of Tequila! I confess I never saw that one coming. Then he uses his brew to make us a Tommy’s Vanilla Margarita. Christian’s site is in German, so you can read a Google-translated version at this URL. Fair warning if you haven’t read an automatic translation lately: Anything you are drinking while reading it may get sprayed on your keyboard.


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My post went up next. The Rose’s Grenadine slaughter continues apace, folks. I took my cold-process Grenadine and mixed up a Jack Rose—A cocktailan-approvable McTini for the masses.


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Matt the RumDood apparently makes a lot of infusions, then gives them away rather than drinking them himself. What a selfless guy! (Note to self, I have never received one of these decoctions….) For this month’s MxMo, Matt elects to use a batch of his Strawberry Rum to mix himself a L’amour de Fraise, which you will also want to drink.


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Tristan, at The Wild Drink Blog, comes through in the mixers category with a homemade Cola syrup. (As a Georgia boy, I assume he will burn in Hell for his effrontery of daring to challenge the primacy of Coke.) With this heretical syrup, he proceeds to offer us a frankendrink: The Libero Daiquiri. Step into his lab, and see what’s on the slab!


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Anita, who’s Married With Dinner, shows amazingly good taste in her choice of cocktail…. To make it more interesting, she brews up her Jacques Rose with her own Pear Brandy. The only disappointment is that she misses out on an opportunity to pile on Rose’s. Get with the program, Anita!


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Jeff lobs cocktails of the non-Molotov variety in the vanguard of the Cocktail Revolution. He conspires to produce two infusions, one Bourbon, one Port. Both use cherries. Alas, the mob’s thirst for blood sends all awry, and his proposed Midnight Manhattan is sent to the Guillotine. Democracy can be so ugly.


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Michael, whose blog is called My Aching Head, whips up a batch of Ginger Syrup and goes looking for a way to deploy it. His result is an interesting cocktail which he thinks is called a Not Quite a Dark and Stormy.

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Dennis, at Rock and Rye, totally screws up my morning writing this by sending me scrambling for a new category! His ingredient is Compound Butter and his drink to use it in is a chill-banishing Hot Buttered Rum. By the way, he wants you to make your own apple cider too.


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Blair, aka Trader Tiki, starts off by suggesting a really cool video, then shifts gears. He lists how many ways (25) that he could hit this MxMo out of the park with the exisiting contents of his bar. But just to show off, Blair whips up a brand new ingredient: Trader Tiki’s Dark Falernum. It’s purpose brewed for the famous Jet Pilot Cocktail. Again I ponder the idea of a whole month of just making Tiki drinks….


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Just when Blair reaches out to claim the title of Mr. Made From Scratch, Marleigh of Sloshed pops in and muddies the waters. What does she eventually offer us? How do Olives sound? How about Lemon-Oregano-Vermouth Olives? How about Lemon-Oregano-Vermouth Olives that are almost a year in the making? She serves up these little gems in an Olivette Cocktail. Olive lovers may now drool.


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Cocktail Buzz‘s Steve and Paul are also at home with this month’s theme, as they hate to settle for just the bottles with commercial labels. They lovingly create a batch of Walnut-Infused Jack Daniels for our enjoyment. They use it to create a truly decadent sounding cocktail, the Jack Twist.

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The mysterious Scribe, of A Mixed Dram, deploys three homemade ingredients! He starts off with Grenadine, but forgets to denigrate Rose’s in any way. Shall we forgive him? He then throws in some of Paul’s #8 Falernum and his own Scrivenal Spiced Sherry Pepper Bitters. With these three, he provides us two cocktails: The Chinese Cocktail and the Island Inferno. It’s those Tiki drums again!

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One of the Cocktailians, Vidiot to be precise, gets figgy with it. He offers us a Fig-Infused Bulleit Bourbon and a matching batch of Fig Bitters. He combines them in his Figgy Manhattan, which also calls for a homemade maraschino cherry. But he’s so off-hand about that he doesn’t get a Garnish badge….


Jonas, at Drink of the Week, has a brother Michael who also paints with booze. They offer us the Hanukkah Gelt Martini, which sure looks fun. I’m not sure they quite get the theme however, unless that’s potato-infused Vodka.


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Craig checks in from Tiki Drinks & Indigo Firmaments. He notes that I really did tee things up for the Tiki crowd with this theme. His offering in response is a recipe for a half a gallon of Pumpkin Liqueur! At least he gives us two drinks to try to use up all that fall goodness: A Harvest Old Fashioned, and the Hot Rummin’ Pumpkin.

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Paul at the Cocktail Chronicles offers us a very promising Quince Ratafia. Two versions of the liqueur actually, and neither is ready yet. But he’s got a Cal Ripken going, so let’s give him that pinch-hit appearance in the eighth, shall we? The Ratafia will be done in December, so be sure to refresh his page every hour until then in anticipation.


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The inimitable Jacob Greir, the world’s only Think Tank Bartender With an Eponymous Blog, brews up a batch of Honey Lavender Syrup. While he allows that the syrup works well in a Sidecar, the cocktail he offers us is a Bourbon concoction that he names the Kentucky Woman. The description would seem to indicate that Jacob needs to get out more, or stay in more. I’d need more information to be sure.


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Kevin, of Beers in the Shower, slips in at the deadline with his Tequila strawberry infusion with rose petals, the Rosa Rojo. He uses it, along with some stolen bitters (also apparently made from scratch), to offer us the grumpily named Mailing it In.


Gabriel of CocktaiNerd claims he has an entry to send in. Probably something about how if you squeeze a lime, you have made Lime Juice from scratch, I dunno. I’m putting this here as a placeholder, since he emailed me to say his post is coming. When it does, I’ll replace this snarky paragraph with something else—Probably just as snarky!


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Dominik, the Opinionated Alchemist, extracts himself from the tangled web of his busy life to get in late with his Apricot Liqueur. I’ll seat him after the orchestra begins since he told me weeks ago he was whipping this stuff up! Now go pester him for some ratios to properly make his cocktail, the Paradise.

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Chris, who writes Rookie Libations, did a MxMo post that was WAAAAAYYYY late. but since he puts up about fifty tinctures, and a few syrups, as well as a number of ways to put them to interesting use, he gets in too!


And there you have it! Mixology Monday XXXIII: Made From Scratch. I want to thank everybody for sending in your projects and letting me riff on them here. Next month’s MxMo will be on the theme of Spice, and will be hosted at Tiki Drinks & Indigo Firmaments on December 15th.
I’m going to end with something no one has ever done on a blog before:
A Poll!



Mixolopoll


Which post this month most makes you want to get up and give it a try?


  Current Results

About the author

Doug

I am 48 years old, married with two young daughters. My interests are tennis, reading, computers, politics, and of course cocktails. I run a murder mystery party business that caters to both corporate and private events, Killing Time, murder consultants.

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