Category: Recipes
Orange Liqueurs, Recipes, Rum, Sweets, Tiki Month 2016

Tiki Molecular Mixology

Keeping with the theme for this year's Tiki Month of "Modern Tiki", I'd like to present what has become a staple when I entertain during Tiki Months: Mai Tai Gels. These are cool for a variety of historic, philosophical, and practical reasons. When you consider truly 21st Century trends in the cocktail world over all, none is more truly such than Molecular Mixology in general and especially solidified cocktails. I like these treats in particular, as they combine perhaps the perfect classic early Tiki Cocktail with modern technique, all in a kitschy late-era Tiki look. And as an added bonus, they are bog easy to make. [caption id="attachment_10943" align="aligncenter" width="550"]Yummy... Yummy gummie[/caption] Rather than use any of the fancier liquid solidification techniques, I simply use gelatin. The result is sturdier than other methods, and since they are meant to be eaten as candies, that is a good thing. Aside from said gelatin, the recipe is exactly the same as the Mai Tai recipe that I believe to be closest to Trader Vic's original cocktail superweapon.
MAI TAI GELS
  • 1 oz. Hamilton Jamaican Pot Still rum (alternatively Smith & Cross)
  • 1 oz. gold or aged rum (e.g. Appleton V/X, Coruba, etc.)
  • 0.75 oz. fresh lime juice
  • 0.5 oz. Dry Curaçao (or Cointreau)
  • 0.5 oz. orgeat
  • 0.25 oz. simple syrup
  • 1 packet Knox Gelatine
  • 1.5 oz. water
The water is about the amount of melt you'd get from the ice if you were drinking it. It makes the gels taste right, and helps the gelatin bloom and set. Pour the gelatin into the water and stir. Let sit for five minutes to activate, then stir again. While this is blooming, heat the lime juice, orgeat, and simple syrup in your smallest pot to almost a boil. Turn down the heat to medium-low and scrape in the bloomed gelatin. Stir until the mixture is clear. Remove from heat and add in the rums and curaçao. Stir some more. Moai Ice Tray Set aside and prepare your molds. I use this cool moai ice tray. It has the virtue of being nearly the exact size needed to accommodate this recipe, with but a drop or two of waste. Before filling, simply give the tray a light spritz with Pam, and wipe off all excess with a paper towel. You will want to fill each mold to the brim, so I advise setting the mold on a tray or piece of cardboard. The molds are very flexible, and without support, you will spill some. Once you pour, carefully place in your fridge for at least three hours, preferably more. When you are ready to serve, peel the gels out of the ice tray with your fingers. Flexible silicone ice trays like the one I linked make this process easy. It will look like you are going to squash or tear the gels, but go slow and they will peel out perfectly. They are quite sturdy while chilled and can be eaten with you or your guests' fingers. Garnish as befits a true Mai Tai by laying each on a large mint leaf.abc
Recipes, Rule 5, Whiskey

High Maintenance Loves: Whiskey Sour

[caption id="attachment_10915" align="aligncenter" width="447"]"This old thing? Just something I threw on..." "This old thing? Just something I threw on..."[/caption] There is a pretty wide range of hassle in making drinks. For every Jack and Coke, there is a seven ingredient monster that calls for a tincture of mistletoe harvested with a golden sickle and caught in a oaken bowl before it could hit the ground. At midnight. During a Full Moon. I don't care how transcendent the latter is, I'm not making it at home. Not to be all heteronormist here, but you marry the one and you date the other. Briefly. But, while at home I strongly favor drinks that make my life easy to make (there is a reason it is only Tiki Month once a year), there are a few high-maintenance gals that make the effort worthwhile. Exhibit A, in what I optimistically plan to become a series, is the Whiskey Sour. To much of the populace the Whiskey Sour is the sort of faceless drink that leathered old men in dive bars might nurse while watching the results roll in on closed-circuit from Aquaduct. And the Whiskey Sour in that mental picture is indeed no Kim Kardashian. You just slip some Jim Beam into a glass with some ice and a splash of sour mix and call it a day. And while this is a perfectly serviceable drink, it is not going to be a common tipple for the portion of the human race who have the knowledge to appreciate a really good cocktail. I am talking about this Whiskey Sour. Whiskey Sour This here is a high-maintenance cocktail, folks. Check out the recipe I use to see why.
WHISKEY SOUR
  • 2 oz. low-premium bourbon (Four Roses Small Batch)
  • 1 oz. fresh lemon juice
  • 3/4 oz. not-quite-rich simple syrup (1.5:1)
  • 1 fresh egg white
Combine ingredients in an empty shaker. Insert the spring from a worn-out Hawthorne shaker, or the wire ball from a protein smoothie shaker. Seal well and shake vigorously for thirty to forty five seconds. Be careful, as the shaker can develop substantial pressure during this step as the foamy head forms out of the egg proteins. When using a Boston Shaker, it will often leak a little. Once you have formed the foam, open the shaker and add ice. Shake again until chilled. Strain into an old-fashioned glass with fresh ice cubes, or better yet a large chunk of ice. Garnish with a large strip of lemon zest.
For the home bartender, making a round of proper Whiskey Sours means a lot of cleanup. Eggs make a mess, and if you are smart you will clean the counters and your bar tools immediately, before you get to enjoy your cocktail. If you don't, you will have a royal pain of a cleanup. You also ought to take into consideration the tiny chance that those raw egg whites could make you sick. Wash your hands. Thoroughly. It takes at least twice as long to make one of these, than it does to whip up, say, a proper Daiquiri. [caption id="attachment_10918" align="aligncenter" width="236"]2130ed3af806629591d4d715e3f1abeb But is this high-maintenance beauty worth it?[/caption] Oh Lordy, yes. As you saw above, it is gorgeous. If "mouthfeel" was not a term already, you'd have to pretty much invent it to talk about the unctuous, rich texture of each sip on your tongue. The flavors last beautifully. You can easily adjust the ratio of ingredients to suit your personal tastes. (Mine runs to the sour side.) For spirits aficionados, the Whiskey Sour has the virtue of both making mediocre bourbon taste great, but still retaining the ability to showcase that much nicer bottle you got from your brother at Christmas.
Disclaimer: The Pegu Blog is not advocating making Whiskey Sours with that bottle of Pappy Van Winkle....
Make the Whiskey Sour a part of your regular rotation. It is worth hauling all those packages.abc
Eggs, Gin, Recipes

Buttermilk Maple Gin Flip

Buttermilk Maple Flip I've really come to love egg cocktails lately. And it is not just because they piss off all the right enemies, like the clueless nutrition nazis and the overzealous food safety inspectors. Eggs can do things for a drink that nothing else can really even approximate. The fats in a yolk can provide a rich, unctuous texture on the tongue that is pleasantly... sturdy. Even heavy cream doesn't make the mouth seem as full as a good egg yolk. And whether it was the finest professional molecular mixology I've had across the land, or my own feeble efforts, I have yet to see a foam that matches the frothy protein matrix of a well shaken egg white. Certainly there are fat or foam effects that you can't manage with an egg, but for the basic task of creating sheer cozy decadence in a glass, there is no substitute for the incredible, edible egg. That said, I don't drink a lot of egg cocktails. They double the prep time of a drink, and usually the cleanup time too. And egg drinks are calorie bombs, too. I can't help getting older, but I do make sporadic attempts to stop getting fatter. So while egg drinks are a serious indulgence, they do have the good graces to taste like one too. Now that I've convinced you to drag a few eggs down to your basement bar, what shall we do with them? How about a Flip? Flips are one of those magnificent cocktail multi-tools, like Rickeys, Sours, and Juleps, that are not so much recipes as templates. A Sour is: spirit, citrus, sweet. Juggle the specific ingredients and ratios to your taste. A Flip is: spirit, egg, sweet, and spice. (If you add cream, you technically have a Nog.) You will often these days see the yolk of the egg swapped out for cream. I think this is because cream is a lot easier to employ that egg yolks, and even the hardest-working bartender in the world can get kinda lazy fast when customers start clamoring for eggs. I think this tendency is why I have never been totally satisfied with Flips I've been served in bars, and why I had not really experimented with them at home, because Holy Foghorn Leghorn, is an egg white and yolk Flip a cut above an egg white and cream one.
risky-business-tom-cruise-eggs Kids, that's a convoluted Risky Business reference. It was a movie from back when we thought stories about how the way to get into Princeton was to run a whorehouse out of your parents' home and milk your buddies out of their college funds were logical and reasonable. It was the 80's, you wouldn't understand.
This Flip, lifted from Serious Eats, shows off both the awesome power of the egg, but also the wonderful opportunities for matching specific spirits in multi-tool cocktail categories like Flips.
BUTTERMILK MAPLE GIN FLIP
  • 1 whole egg, separated
  • 1 oz. buttermilk
  • 1/4 oz. maple syrup (1/2 in the original)
  • 2 oz. gin (I used Watershed's Guild Series Chamomile, which you probably can't get.)
  • nutmeg (optional)
Plop the yolk in your shaker with a few ice cubes and shake break it up. Add whites, buttermilk, syrup, and gin with more ice. Shake for up to a minute. Strain into a cocktail coupe. Grate some nutmeg over the top if needed.
I chose this recipe because I was looking to use this delicious, but frankly weird, Guild House Chamomile Flavored Gin I just bought. It is a custom expression for Cameron Mitchell's Guild House restaurant by Columbus's Watershed Distillery. It's defining characteristics are of course the chamomile, but also a distinct nutmeg element. The Guild House is not a delicate gin, but it is bright, and I guessed, correctly, that the sturdy flavors of the buttermilk in this recipe would stand up to this gin in a complimentary fashion. I omitted the nutmeg, which is the traditional spice in a Flip, because the Guild House brought its own to the party. And I halved the maple syrup called for in the original recipe because I think maple is a cocktail bully that will take over any cocktail it is in if you don't keep it under control. The only place to buy the Guild House by the bottle is at the distillery, so if you want to try this variation elsewhere, I'd try something like Bluecoat. Definitely add back in the nutmeg, though. Finally, remember this is a Flip. Do whatever the hell you want with it. It's a template. Drop the gin entirely and use a rum or rye. I think I'll actually try some tequila next. I'll swap the maple for agave syrup, and drop the buttermilk. I doubt nutmeg will work, though. Any suggestions for a spice? abc
Recipes, Syrups, Tiki Month 2015

The How-To of Tiki (and Other Cocktail) Syrups

Banner Syrups-Pegu-Blog If you are new to good cocktails in general, or simply trying to get a handle on this whole Tiki sub-genre, chances are you look at a lot of recipes in books or online that stop you cold. It says it right there, "1/2 ounce Passion Fruit Syrup" or "1/4 ounce Rich Vanilla Syrup". And you move right along to the next recipe. Why? Because you are not very certain what a passion fruit even looks like, and you are extremely certain that you've never seen any on the shelf next to the Log Cabin and Aunt Jemima at the megamart. And while you are relatively sure what vanilla syrup probably is, you don't have any of it either, and since you are not rich, why the Hell would your (non-existent) vanilla syrup be? And you just close your browser tab and go mix yourself another Dry Martini, proud at least that your vermouth is fresh. But it doesn't have to be that way. Sure, syrups seem quite complicated and time-consuming to the guy who hasn't gotten into them. And they can be resource- and refrigerator space-intensive. One of the main reasons I started doing Tiki Months was to concentrate all my expected failures into one big Binge of Science™ and keep my wife's ire temporally localized over all the chillbox space I'd be using. It turns out though, that cocktail syrups are for the most part quite easy. There are only a couple of methods you need for all cocktail syrups I've run into, and keeping a few minor things in mind makes all of them simple, moderately fool-proof, and even easy on cleanup. Simple Syrup: Simple is just that. It is nothing more than plain refined sugar, dissolved in water, in a range of concentrations, by various methods. It is a very basic concept, covered widely on the web, but I'll do a quick run-down since there are plenty of folks who've never made any, and because most of the things I'll say about it apply to all syrups. First, don't buy it. Seriously. Simple is easy and cheap to make and store. Once the sugar is completely in solution, it will not settle out. Keep it cold, and it will last for a good while. Add a splash of vodka (or better, Golden Grain), and it will last for a very long time indeed. The ratio between your sugar and your water (by volume) will dictate how you use it. A one-to-one ratio is is what is properly called "simple syrup". If you go to 2:1 sugar to water, you get what recipes will usually call "rich simple syrup". In Tiki drinks you will often see something called "rock candy syrup". Rock candy syrup is just a simple solution where you have dissolved as much sugar into the water as it will accept. The ratio will often approach 3:1. Personally, I tend to just make a single batch of simple at a 1.5:1 ratio, and use it for rich and simple alike. It saves space and time, and will work just fine in 95% of recipes calling for either simple or rich. For those where it doesn't, simply increasing or decreasing the amount called for by a third will fix it and never have any of the adverse consequences you might find with many other ingredients. The two main ways to get the aforementioned complete dissolve are with a stovetop or a good blender. Each have their advantages. To use a blender, simply add the sugar and water and run it on high. Check periodically to see if all the sugar has disappeared. You are done. This method is fast, and you can fix the problem if you run out of simple during service or a party without a trip to the kitchen. But I have never managed to get a reasonable concentration for rock candy syrup with a blender. Your syrup comes out cool from the blender, having never gotten hot. This does not matter with simple, but it will matter with other syrups later. For simple on the stovetop, just pour the sugar into a small pot, and pour hot water over the top. Turn on the burner to high and stand there until it boils. Don't walk away. Watch that pot.
But a watched pot never boils!
Be patient. Crush some Candy. Listen to a podcast. Post a picture of your not-yet-boiling syrup to Instagram. Whatever. Indulge your inner hipster for a couple of minutes. Let the water come to a complete rolling boil. The moment you judge it has, remove the pot from the burner. The bubbles will disappear, and you can look to see if all the sugar has dissolved. Chances are it has. If you see any on the bottom, put it back on the burner for about another ten seconds of boil, then remove again. You are done. It is important to note that you should not, at any time, stir a simple syrup! You don't need to, and it will splash syrup on the hot sides of the pot. It will instantly caramelize there, and you will be working the steel wool to get it off. The heat and agitation from just reaching a full boil will be all you need for concentrations up to 2:1. The science here is that you do not want to evaporate too much water. If you do, it will throw off the ratio. It also will allow the sugars to get above 212 degree Fahrenheit. At that point, they will begin to caramelize. This changes their textures and their flavors, which you do not want in a simple. For rock candy syrup, you will need to suck it up and use a wooden spoon (and the steel wool later). Put in a 3:1 mix. Stir gently while bringing to a boil, and let it boil for less than 20-30 seconds while still stirring. Remove from the heat. Any sugar still undissolved is not going to at this point, and is likely a negligible amount anyway. When you pour off your syrup, leave the dregs with the undissolved granules in the pot, so they wont start forming real rock candy in your bottle. Spice Syrups: This class of ingredient is cool as it has a lot of uses beyond just Tiki drinks. Two examples are cinnamon- and vanilla-infused simple syrups, but you can follow this method with virtually any spice you want to use. You have to use a pot for these, as the blender will not work. Simply set up a pot of 1:1 sugar and water. Drop in one or two sticks of cinnamon, or pods of vanilla. Than follow the method above of just letting the pot come to a boil. Remove from the heat and leave the spice in the pot for five to ten minutes. I suggest stirring the syrup (after it is off the stove) and tasting it occasionally until you get the flavor you want. Remove and discard the spices before you bottle your syrup. This works with most any dried spice. Just be sure they haven't been sitting on the shelf too long, or they will have lost most of the oils that you are trying to extract. Spice syrups don't last quite as long as simple, only because the flavors start to fade after a week or three. Drinks made with these guys are delicious, so it really shouldn't be a problem. Herbal Syrups: You don't see many of these called for in Tiki drinks, but if you want to infuse your simple with soft herbs instead of hard spices, the process is the same, only put in your herbs right after you come off the boil. and don't leave them to steep too long or they will cook. Fruit Syrups: These are the big Tiki syrups. I break them down into two sub-groups: Juice syrups and pulp syrups. Homemade Grenadine is the King of juice syrups. Grenadine's reputation has been utterly ruined by a billions gallons of the high-fructose corn syrup and red dye mixture of the commercial beverage industry. That stuff is only useful for making Shirley Temples, and your kids won't even accept it in those once you make them one or two Shirleys with real grenadine. At its core, grenadine is noting but a 1:1 simple syrup, with pure pomegranate juice in place of water. You can make it with your blender ("cold-process"), or on the stove ("hot-process"). Unlike simple syrup, the method will make a huge difference in the flavor. Which you like will be up to you. If you have multiple children, they will split evenly and passionately about which one you absolutely have to make, and you will end up keeping both on hand. If you make yours via the hot process, I recommend letting the syrup boil for about 20-30 seconds or more to further cook the pomegranate and make the flavor more, um, hot-processy. As with all juice syrups, remember to start with the best, pure juice you can lay your hands on. I do not go to the effort to juice pomegranates myself, because I do not have that kind of sinful past life to make up for. But not all bottled 100% pomegranate juices are created equal. I recommend Pom Wonderful. It is a huge, consistent brand that is available almost everywhere. And it has a much deeper, richer, pinot noir-like color than most brands. This will give you a more colorful final syrup. Don't forget that grenadine has important things to contribute to the appearance of drinks, as well as the flavor. I'm going to use Passion Fruit Syrup as my example for pulp syrups, as it is pervasive in Tiki drinks. There are many excellent commercial products out there, such as B.G. Reynolds. And if your choice is between processing whole fresh passion fruits to make syrup yourself, or buying commercial syrup, I'd say buy. But for most people, especially in cities, there is an excellent middle ground than makes making your own easy and inexpensive. Simply purchase frozen fruit pulp, such as the Goya brand product in the picture atop this post. You may need to visit your local Mexican specialty grocery to find it, but it is cheap, and comes in a wide variety of fruits. I've never even heard of many of them. As a bonus for your visit, your Mexican grocer will likely offer fresh limes at the best price in town. My passion fruit syrup recipe is approximately 1:1:1 by weight: water, sugar, and passion fruit pulp. I suggest you start with this, and increase the amount of sugar, depending on your brand of pulp and your personal tastes. I put the sugar, water, and half the passion fruit in a pot and bring to a boil without stirring. As soon as it reaches a boil, I take it off and allow to cool for a minute or so. I then stir in the remaining passion fruit until it has all melted and combined in the syrup. When you add the fruit is important. Heat makes definite changes in the flavor of passion fruit, deepening and mellowing it. Whether this is a bad thing or not is pretty much a matter of personal taste. I split the baby because I think it gives a more complex result. If you really like the unadulterated flavor of passion fruit, you can even make your syrup in the blender. (If you do, dissolve the sugar and water first, before adding the pulp.) I'll close with a note that is both a disclaimer and a helpful tip. I make most of my syrups on the less sweet side, especially the passion fruit. There are several reasons for this. My taste in the resulting cocktail runs a bit to the tart side to begin with. More importantly, if your flavored syrup is not sweet enough, it is bog easy to make it sweeter by simply adding a little plain simple syrup. This will not change any of the balance of other flavors in the cocktail, or its texture, or appearance. It will just add the sweetness it might need. Conversely, it is very hard to reduce the sweetness from an overly sweet syrup. If you reduce the amount of syrup used, the amount of fruit or spice will also be reduced, which will throw off the balance of the drink. Over time and several batches, you will get your syrups to the sweetness that works for how you want to serve drinks. But start from the tart side and you won't find yourself pouring out a lot of failed tries. abc
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