Category: Recipes
Cachaça, Recipes, Rule 5

Festa Cocktail for an Olympic Alternative

Festa Cocktail Cachaca Display So you bought a bottle of Brazilian cachaça in honor of the Olympics, and while the Games are only three days old, you are already heartily sick of Caipirinhas. That bottle is sitting there on your home bar, taunting you. What are you going to do? I actually rather like cachaça, but it has always for me been a bit of a one-trick pony. While I like the spirit's signature drink, the Caipirinha quite a bit, and I've certainly blogged a fair bit back in the day about both spirit and cocktail, the prospect of a Caipirinha every night as I watch over-developed and under-clad swimmers, volleyball players, and gymnasts is a bit... underwhelming. I need another cachaça cocktail (at least) to mix in for my viewing pleasure.[caption width="2000" id="attachment_11354" align="aligncenter"]I was very sad to see the Swiss team lose. I'm not sure why... I was very sad to see the Swiss team lose. I'm not sure why...[/caption][caption width="2000" id="attachment_11355" align="aligncenter"]It's proof positive of the oppressive Patriarchy that we objectify peak physical conditioned female athletes, but never do that with men... wait... It's proof positive of the oppressive Patriarchy that we objectify peak physical condition female athletes, but never do that with the men... wait...[/caption] I thought about consulting my good friend and Brazilian bartender extraordinaire, Tony Harion. But if he is not far too busy during the games to advise me in a timely manner, these games are doomed. So I instead went to my best source for a new cocktail if I have some ingredient that is going begging, Martin Doudoroff's suite of Mixology Tech smartphone apps. In his Shaken And Stirred collection, I found this one by DrinkBoy, Robert Hess. It is easy, and it is delicious.
  • 2 oz. silver cachaça
  • 1/2 oz. fresh lime juice
  • 1/2 oz. St. George Raspberry Liqueur (or raspberry syrup)
  • 1/2 oz. Domaine de Canton ginger liqueur
  • 1 dash Angostura Bitters
Combine ingredients in a shaker with ice and strain into a rocks glass filled with fresh ice.
The original recipe calls for raspberry syrup, but I don't keep that around, and I've had great success using St. George's stuff as a one-to-one substitute. The drink is quite tasty, and distinctively not a Caipirinha while keeping that gently harsh character that characterizes cachaça for me. Give it a try, and keep your bottle working throughout the Olympics! usa-usa-usaabc
Recipes, Rule 2, Rum

Saint Valentine Cocktail

St Valentine Cocktail I don't normally use port when making drinks, but when the PeguWife needs some for cooking, I enjoy the rest of the bottle in something or other so it doesn't go bad. This time around, I've been working my way through a number of the recipes at The clear winner so far, for both my wife and me, is the Saint Valentine, an original by David Wondrich. It is a delicious "improved" Daiquiri, and if you have some ruby (or even tawny) port lying around in need of being used, I can't recommend it highly enough.
  • 3 parts good white rum
  • 1 part ruby port
  • 1 part orange curaçao
  • 1 part fresh lime juice
Shake well and strain into a stemmed glass. Garnish with a lime wheel or orange peel.
One final note: I came to this as a port drink, but the star of the show is the rum. It's going to make or break the cocktail. I've been using Plantation Three Stars, and it works
Ice, Recipes, Stuff, tiki

Tiki “Drink”: Missionary at the Stake

Missionary-at-the-Stake One of the many multifarious advantages of having a Wife is that they periodically buy you things that you were previously unaware that you could not live without. Being married for twenty-seven years now, this advantage has come into play for me too many times to count. The latest exemplar occurred just a few weeks ago. It reconfirms my basic assertion that when it comes to wives, if you have the means, I highly recommend picking one up. [caption id="attachment_11323" align="aligncenter" width="1440"]If you don't get the reference, God help you... And get off my lawn, while you are at it. If you don't get the reference, God help you...
And get off my lawn, while you're at it.[/caption] In this case, the PeguWife, who wishes I were a constant (instead of annual) Tiki-phile, handed me a box that was carefully calibrated to make her wish come true. You see, I'm a winter Tiki guy. I unleash the exotic rum mojo when it is cold... and icy... and miserable. This time of year, in the heat of the Summer I prefer lighter, more refreshing stuff. But just when I thought I was out, she drags me back in.... Tovolo, leading enablers of ice-nerds everywhere, has introduced this spiffy little set of four Tiki popsicle molds. Used as directed, they are a cute little set of popsicle molds. Add a little cocktail science, and they are magic. 81-12073_tiki-pop-molds_3 Since the dawn of time, popsicles (In the lower-case, sorry dudes, no one distinguishes your trademark in the real consumer world sense) have had smooth sides. The missle-shaped design was demanded by the fact that you couldn't get your frozen sugar water out of the rigid mold otherwise. But these Tovolos are actually individual, flexible, rubbery molds that hang in a hard plastic rack in your fridge (another trademark lost to time). Once frozen, the flexible mold peels off of the pop, and voila, you get the ultra-cool, sculptural ice pops you see in the picture atop this post. Each of the four pops in the set are of a different design, and Tovolo also makes sets depicting robots, dinosaurs, penguins, swords, monsters, and even giant thumbs to suck on. 81-17805_thumbsicle-pop-molds_3 These molds work great for basic popsicles and are nearly fool-proof, just freeze everything hard and they pop right off with a tug. Never one to leave well enough alone, I of course had to immediately start trying drink concoctions to go into them. Alcohol doesn't freeze very cooperatively, of course. But with a little work, I've got some tips to help you bring your new Tiki or penguin pops to their full potential. First, use low alcohol drinks. You must give up right away on freezing a Manhattan into the shape of a sword. That strong a drink would never freeze.
And besides, sucking on a Manhattan popsicle would just be downright undignified... for both you and the Manhattan.
Second, blender drinks work especially well. I'm talking about smoothie consistency here, rather than the flash-blended style I usually use. The tiny flecks of ice and copious very cold water in these recipes will freeze quickly. As a bonus, in doing so they form a matrix that traps the air, as well as the booze, in the cocktail and keeps them evenly distributed throughout the pop. Without this quick-freeze matrix, the air bubbles will concentrate in a cloudy ball in the middle of the pop, and the booze will concentrate toward the base of the stick. With this matrix, you get an ice pop that is almost fluffy—a real bonus. Third, when you freeze a slurry drink like this in these molds, you have to be careful when unmolding. The resulting pop is considerably less sturdy than a solid one. You need to keep a light pressure on the top of the pop (bottom of the mold) as you peel it carefully off, or the very end will snap off. Decapitated Tikis are creepy, and a cocktail pop that's missing a third is just sad. The pop atop this post, and its three mates, were made from a single batch of one of my favorite Tiki drinks, which I used completely unaltered. I just renamed the Missionary's Downfall, and I'll reprint the recipe here to get you started with your molds. You know, the ones you've already ordered from Amazon while reading this post... Right?
  • 1/2 oz. fresh lime juice
  • 1/2 oz. apricot brandy
  • 1 oz. honey mix
  • 1 oz. Mount Gay Eclipse Silver or other white rum
  • 1 1/2 oz fresh pineapple juice
  • 10-20 mint leaves
  • 6 oz. small or crushed ice
Combine all ingredients in a blender and blend until all mint and ice are completely pulverized. Pour into ice pop molds to just below full, leaving space for displacement from the stick. Place in freezer for 4-6 hours. Enjoy leftover drink immediately to cushion the blow of the long wait.
Funny, Gin, Recipes, Rule 5, Tiki Month 2016

MxMo CVI: Rickey’s Gin Dugout

Rickeys Rum Dugout MxMo-Tiki-ThumbMixology Monday One Hundred and Six! This month's theme is "Spring Break". One of my favorite Twitter follows, Joel DiPippa, is hosting the rodeo this time around at the Southern Ash blog. The reasoning behind Joel's theme this month is similar to my rationale for having Tiki Month in February: We are done with Winter. Even a mild one like this one. (Shut up Washingtonians! You had it coming.) We are invited to present a liquid interpretation of what Spring Break means to us, to hurry along that blessed celebration of the return of Spring. So what does Spring Break mean to me? The classic, Hollywood-approved image of the holiday is of beach parties with people like this. [caption id="attachment_11022" align="aligncenter" width="750"]Sadly, all the ice in her Navy Grog seems to have melted... Sadly, all the ice in her Navy Grog seems to have melted...[/caption] Or these fine beach party goers... [caption id="attachment_11025" align="aligncenter" width="750"]You didn't think I'd get through a Tiki Month without a Rule 5 post, did you? You didn't think I'd get through a Tiki Month without a Rule 5 post, did you?[/caption] One more image of the classic Spring Break, because rule 5 posts at the Pegu Blog always serve up something for everyone: [caption id="attachment_11026" align="aligncenter" width="750"]I apologize to the ladies for that girl who is in the way... I apologize to the ladies for that girl who is in the way...[/caption] Do these images work for me? No. (Well...) By "no" I mean that I grew up on the beach. In the South. Beach vacations in March always seemed a bit silly to me, so I never partook in the whole "Mardi Gras outside Miami" thing. For me, the actual arrival of Spring is more associated with being able to get outside and (try to) hit the tennis ball. [caption id="attachment_11027" align="aligncenter" width="750"]Not pictured: Me Not pictured: Me[/caption] And my tennis drink, the single most refreshing sports beverage there is, is the venerable Gin Rickey. Gin, ice, soda. Done. It quenches thirst, drives away cramps, and softens the memory of that overhead you just butchered (possibly because this is your second Gin Rickey). But this MxMo comes in the middle of Tiki Month, so I've spent quite a bit of time figuring out how to make a Tiki Gin Rickey. (And figure out a good name that wasn't already cruelly plagiarized from me four years before I myself thought of it.) It is harder than it looks. Crossing a Rickey with a Tiki drink is a bit like crossing a peach with an aardvark. There isn't a lot of common ground. Rickey's are simple, clean, and strident. Tiki drinks are complex, indefinable, and melodious. I ended up keeping most of the clean simplicity of the Rickey, added a few classic Tiki background notes, and for judging purposes gave it the most ridiculously over the top presentation I could come up with.
  • 2 oz. Bombay Sapphire Gin
  • 1/2 oz. fresh lime juice
  • 1/2 oz. homemade falernum
  • 4 oz. Perrier
Cut a whole pineapple in half and very carefully hollow out the fruit. When you accidentally poke a hole in it anyway, discard and repeat with the other half of the pineapple. Fill with small or crushed ice. Build in gin, lime, and falernum. Top with Perrier and stir. Serve on a tray with sides to catch the spill if the pineapple rolls over.
Yes, it's ridiculous. But I couldn't shake the image of playing tennis in an Hawaiian shirt, then casually sipping from a pineapple half on changeovers... [caption id="attachment_11028" align="aligncenter" width="675"]"Man, could I use a Rickey's Rum Dugout right about now!" "Man, could I use a Rickey's Gin Dugout right about now!"[/caption] Now, the thing is, I succeeded beyond my expectations. This drink really kind of works, so I had to go back and do a practical version that you might make as something other than a lark. RRD
  • 2 oz. Bombay Sapphire
  • 1/2 oz. fresh lime juice
  • 1/2 oz. falernum
  • 1/4 oz. pulpy fresh pineapple juice
  • 4 oz. Perrrier
Build in an old-fashioned glass with a semi-circle of pineapple and crushed ice.
It's my first MxMo in ages, folks! I'll try to not be such a stranger. abc