Libationgoddess
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Posts posted by Libationgoddess
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I normally use the zest of 1 lime to 1 cup of water.
Regarding time, you should have a wonderful flavor
after approx 24 hours. Taste as you go. If at that
point you find that you want it a little more intense,
just leave it in a little while longer. As with everything
else, tasting as time passes, until you reach your
desired point.
With this short wait, no need to speed the clock forward
by excelling it with grain alcohol; you don't want to add
any harshness. Especially with lime flavor, a stronger
infusion is not necessarily a good thing; it can overpower.
We're after a clean, lime flavor here that's gentle and
easy-on-the-palate; the addition of lime juice will add
the intensity from underneath, and push forward the
flavor of the syrup.
Audrey
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Hi Janet,
Cold-infusing the lime syrup maintains a bright, lovely, lime flavor. When you heat-infuse it, the flavor oxidizes. If you keep it stored in the refrigerator, it will store for a couple of months.
I don't add the juice to the bottled syrup, because freshly-squeezed lime juice only maintains it's stability for approx 24 hours; you can taste the 'break-down' after that time. So if you were to add it directly into the bottle of lime syrup, the entire bottle of syrup would eventually ruin. If we added the fresh juice to the syrup, it would also alter the flavor into an amalgamation after a short amount of time. Keeping them separate allows each to maintain their distinct, flavor profiles.
The place to blend these two is directly in the mixing glass; adjust to taste.
Audrey
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Yes, Trillium, those are the very same bergamots. Most of the reading sources I've explored describe them as a member of the citron family as
opposed to orange, but poTAto, poThaTo, toMAto, toMahto.. who cares as long as we're on the same page here.
I have not seen the fruit here in New York. It appears that over the years, West Coast kids always got the good stuff first---meyer lemons, blood oranges, kalamansi, etc....no fair! I always make it a point to scan the specialty marts here in search of it, but it is just not accessible at this point.
When I created the Earl Grey MarTEAni, I also wanted to work with the actual fruit in conjunction with the tea, but to no avail. I purchased a bottle of pure essence, but that didn't work either.
Thanks for the link to that article; it gives me hope. And to follow up, I will go down to my kitchen in a couple of minutes, and see if they are available from any of our specialty purveyors. I'll let you know what transpires; I'd be absolutely tickled-pink to see a few in tomorrow morning's delivery.
Audrey
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There are definitely different types of drunkeness----big diff between whiskey, cognac (heady; numbing effect), champagne (perky, giddy high---carbonation), gin (sassy), etc. Absolutely. Like drugs---downers and uppers.
Audrey
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Simple syrup can, but does not need to be cooked for bar use.
Take a clean soda bottle (8oz is fine). Fill it half-way with sugar.
Fill the other half with water. Cap. Shake well. Let settle.
This takes 5 minutes.
Shake 2 more times until syrup is clear.
Zest of 1 lime, and add that to the bottled syrup. Save lime.
Cap, and give a light shake. Put directly into fridge.
Do not cut lime until the next day.
Next day, strain lime syrup, and then put back into bottle.
Juice lime.
Add lime syrup to taste.
I have to use Roses at Bemelmans, because again, it's that funky flavor that
the guests are looking for when they order them. But I always hated that faux,
pineapple thing going on in the back of the finish...
Audrey
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.....and then there's cannibis; another plant.......Poppy.......etc, etc.
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Sure, why not. It's a plant derivative. Gin, too with all the botanicals. Herbalists have been utilizing plants since the beginning of time for all of their medicinal qualities; each one having it's own, unique effect on the nervous system.
I am growing woodruff right now, as I want to make a batch of 'May Wein'; it's the base for this traditional German recipe. I asked a friend who works with plants, about woodruff and he chuckled......said he steeped it once for a party, and everyone definitely felt an 'alternative' buzz....
Audrey
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Hi Trillium,
The bergamots that I've read about are citrons from Italy; not oranges.
Are you talking about the same thing?
I have searched high and low for these, and unfortunately, for whatever reason,
can't find them here in New York. Do you know of a source???
Thank god, Sam....I got a little nervous there for a minute
Audrey
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Sam, that was a typo, right? 2 hours; not 20?
We've got Harney's tea at the hotel, so I only go 2 hours.
Occasionally my guys lose track of time when they make
the infusion, and when that happens, I find it tastes too intense;
Even by just an hour. The tannins become overly prevalent
at that point.
The T-Salon has a wonderful Mandarin Earl Grey which I think
would be delightful as well. I'll keep you posted.
Audrey
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Damn it, Sam....you were in and I missed you?? I took a week off, and am now only working Thur-Fri-Sat's. Please ring me and let me know when you're coming in.... I would love to meet you!
I'm so glad you like the Earl Grey. Bizarre drink, but it works really well if made properly. It's a great afternoon drink (with tea sandwiches!)
Janet, yes, the egg is there to mildly tame the tannins in the earl grey....not completely, but to a necessary degree. The drink is okay without it, but the egg white really completes it. It helps to amalgamate all the flavors.
I got the idea for the egg white from an old tea book which said that at the turn of the century, the British were substituting eggs for milk. So there we have all the essential components for tea service: tea, sugar, lemon, egg....and then, the best part...the gin!
I have had the pleasure of being invited to work with the barstaff at the Ritz London on several occasions, and created this drink in homage of their tea service (and the UK's overall passion for gin and tea).The garnish should actually be a lemon twist, and if you want to go the extra mile, combine sugar & finely grated lemon zest for the rim.
Let me know how it worked out for you. Hope you enjoyed!
Audrey
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I infused peaches in bourbon a couple of years back----it was delicious, but in hindsight, i think that just muddling a few pieces in directly will give off similar results without the time factor. Beautiful visual, though; halved peaches against the brown bourbon---and the fruit could make for some mean desserts...
Infusing lemongrass for weeks? I infuse lemongrass in a spirit for only 6-8 hours, tops. Lemongrass is intense and a lengthy infusion like that can predominate in a cocktail---not in the best sense.
Audrey
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Thank you for supplying that thread, Sam. What an excellent piece!
I would love to try that juniper-based amaro that you talked about;
it's ashame they don't import it.
Audrey
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Shawn Kellly is a friend of mine, and she sent me a little more information on it:
SHAKEN NOT STIRRED AT 35,000FT -
VIRGIN ATLANTIC INTRODUCES FIRST INFLIGHT MIXOLOGIST
(Norwalk, CT) June 30, 2004 - Virgin Atlantic is working with Bombay
Sapphire this July to introduce the first ever onboard cocktail bar and
specialist cocktail service for Upper Class passengers. On July 1 a Bombay
Sapphire mixologist will be creating a choice of five cocktails for
passengers at the Upper Class Suite onboard bar during selected flights
between New York and London.
Lysette Gauna, Head of Onboard Media, commented:
“We are delighted to trial this unique service with Bombay Sapphire
and look forward to seeing the feedback from customers. We have
offered a successful cocktail service in the Heathrow Clubhouse for
some months now and would now like to see if there is a demand for a
similar service onboard.
“We are planning to trial the onboard cocktail service on some New
York to London flights throughout July, and intend to introduce the
service onto selected flights later in the year.
“The new Upper Class Suite bar is the perfect venue to enjoy a
cocktail - a newly designed private bar in an area separated from
the cabin, which has a welcoming atmosphere.”
Marshall Dawson, Bombay Sapphire Global Brand Director, added:
“Bombay Sapphire is the perfect premium spirit to use for the
discerning passengers travelling in Upper Class with Virgin
Atlantic. Bombay Sapphire is an ideal, extremely versatile spirit
for use in cocktails.
“We are delighted to be the chosen spirit partner by Virgin Atlantic
for such a prestigious and innovative venture. Bombay Sapphire
consumers appreciate and enjoy the best things in life, with luxury
travel rating very highly in their everyday lifestyle.”
Cabin crew will hand out a cocktail menu to Upper Class passengers during
the first drinks service. Passengers can choose from a French 75, Ivy Fizz
Royale, Grapefruit Collins, Gin Martini and a Raspberry Debonaire. The
cocktail barman will be stationed at the onboard bar creating the
cocktails. The cabin crew will serve the cocktails to Upper Class
passengers in their suites or they are welcome to come and sit at the bar
and make their choice. It is intended for the service to be offered for
the first three hours of the flight and consumption will be monitored and
limited.
The mixologist that has been chosen to take part in the trial is the
Managing Director of specialist bartender service – Soulshakers. Having
set up cocktail services at Matchbar, The Player, Milk and Honey, Brass
Monkey and The Saint Bar, he was handpicked by Bombay Sapphire for his
excellent skills and expertise in cocktail shaking and his friendly and
engaging personality.
The mixologist will be in a Bombay Sapphire uniform and therefore be
clearly distinguishable from the Virgin Atlantic cabin crew. He will
receive extensive safety procedure training to enable him to work onboard
an aircraft and will not perform any additional duties throughout the
flight.
Audrey
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Fernet Branca also makes a delicious mint version; "Branca Menta". I'm surprised that all of the establishments that carry regular Fernet don't carry the mint version as well; it's fabulous stuff, and I install it wherever I go. I created a recipe for a 'Whiskey Stinger' that I use it in, and it works beautifully. Tastes so much 'cleaner' than creme de menthe because it's so herbal.
Audrey
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I absolutely love Aperol, and it upsets me that it is not available here in NY. Every time I go to London, I always stuff a bottle in my luggage. Somewhat like an orange Campari.
Audrey
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Bacardi Riserva was discontinued a couple of years back here in New York. Ed is right....the folks at Bacardi told me that they were looking to focus on promoting their 8 Year, and that keeping both products on the market here would confuse the issue for consumers.
Audrey
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Beans, I couldn't agree more...Mint syrup = yuk.
Audrey
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Like lemon, we use vodka in cooking (a la penne) to 'push forward' flavors.
Sugar, on the other hand, supresses the characteristics of the medium.
Sam, I'd be very interested in the results of your side-by-side mojito infusion
...and while you're at it, how about trying one recipe with mint syrup,
and another with mint muddled directly in... instead of mint-infused rum---
The thing about infusing herbs in spirits is that they infuse very, very quickly
(a matter of an hour or so), so it's very easy to over-do.
I think that when presented with the test side by side, the differences are clearly apparent,
whether your palate is trained or not. So if we have the ability to build a better mousetrap,
then why not? Especially with such basics.
A friend prepared a drink of mine at his bar, and (although I mentioned nothing),
I immediately noticed that it was very, very off. I asked him how he prepared it,
and he said that he had used mint syrup instead of fresh mint. You could detect
the mild decompostition of it's vegetal qualities.
Audrey
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Yeah, I could see the crystalized ginger being good because it already has
a different flavor profile than fresh ginger---like a liquid version of those wonderful,
chewy ginger candies---Reed's, etc.
I'd be curious about cold-fusing the jalapeno, as well....how do you prepare it?
Sounds delish; a perfect compliment to mint.
Audrey
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I enjoy homemade syrups as well, and use them primarily with zests---grapefruit, lime, orange, etc. I view simple syrup (s.s.) the way a chef would view butter or oleo---as a "fatty" medium, that smooths and rounds out flavors by coating them with fatty molecules. I think a rosemary or lavender syrup would be great because the "fat" in the syrup could help tone down their flavor profiles, and "tame" them a bit.....otherwise they can be too intense and perfumey if not used properly. But it is for that very same reason that I don't like mint or ginger syrup---it's hard to overdo mint, and I think when you put mint into s.s. you supress its' "brightness". Ginger syrups also loose their zing. Why not just muddle mint, verbena, etc. right into your cocktails? For ginger, utilize fresh ginger juice or prepare a ginger "beer", a strong ginger tisane, or muddle it in as well.
I also think that "cold fusions" work better, although they take a little longer to prepare. Meaning that you allow your s.s. to cool prior to infusing, and that you infuse flavors directly in the refrigerator. Ditto with infused spirits. The flavors always taste brighter, than when heat plays a part in the process. Even mild heat "cooks" and alters the molecules / flavor profile of the medium. I can always taste the difference.
Audrey
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I agree, Beans.....I love Lab Bar as well. I posted my London diary on Drinkboy's
website last summer, and definitely made sure it was included in the mix.
By the time we talked, however, the writer had already done his homework
for this article.
The work that is going on over there is just incredible; as if all the ideas we
share here in this forum have come to life. Truly inspiring.
Audrey
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Let me tell you, his Weeski is absolutely DELISH. Dave made me
one a couple of months ago, and told me it was going on his new menu.
I loved it so much that he permitted me to do a test-run with it at Bemelmans.
And of course it was an instant success....whiskey-drinking guests loved it.
It's a truly brilliant drink.
Audrey
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I love the idea of using bitters with campari...adding another layer! I'll have to give that a try!
I also enjoy Punt e Mes very much---this is another variation based on ChamPino;
feel free to play with the proportions---I make it this way because I like vermouth, but you could
also do 50-50 proportions with nice results :
Punt e Mes Fizz
3/4 oz Punt e Mes
1 1/2 oz Sweet Vermouth
3 oz champagne
Garnish: Lemon twist (or orange, if preferred)
Shake punt e mes and sweet vermouth with ice. Strain into
a chilled martini glass and top with champagne.
And a variation of the sidecar:
Tantris Sidecar
1 oz Courvoisier VS Cognac
1/2 oz Busnel Calvados (or other good quality)
1/2 oz Cointreau
1/2 oz Fresh Lemon Juice
1/2 oz Simple Syrup (1-1)
1/4 oz Pineapple Juice
1/4 oz Green Chartreuse
Garnish: Lemon Twist
Sugar half the rim on a martini glass. Measure all ingredients into a mixing
glass, add ice, shake well, and strain into martini glass. Garnish with a big
lemon twist.
Enjoy!
Audrey
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I'm so happy you enjoyed it! I've got another one for you---this one is very popular with our guests:
The Old Cuban (a champagne mojito)(Old=Anejo / Cuban=Origins)
3/4 oz. Fresh Lime Juice
1 oz. Simple syrup (1 to 1)
6-8 mint leaves
2 good dashes Angostura
1 1/2 oz. Bacardi 8 Year
2 - 3 oz. Good quality champagne
Garnish: mint flecks (you can also add a sugar-rolled vanilla bean for a more festive presentation)
Measure lime juice, simple syrup, and mint into a mixing glass. Muddle well.
Add bitters, rum, and ice. Shake well and strain into a chilled martini glass.
Top with champagne
I love mojitos, and wanted something that could stand up equally as well on New Years eve as well as throughout the summer. I used an aged rum because you lose the qualities of a white rum with the addition of champagne; it just tastes too thin. The aged rum still maintains a nice body when lengthened with the champagne, and the bitters add wonderful depth----i like them in my regular mojitos as well. I hope you enjoy!
Audrey
The Evolving Image of Scotch
in Spirits & Cocktails
Posted
Hard to say. But I can tell you that Scotch Whisky producers are definitely doing their utmost to promote the brands through serious competitions in the UK----I am witnessing this with great frequency over there, and the brands are calling on the best in the business to compete. It was impressive. I judged a competition over there last summer, and the scotch cocktails were across-the-board phenomenal.
There were 2 legs of the competition; first round were comprised of old school classics; second round were new creations. I was completely blown away by the work. The cocktails were incredibly creative, and all had great balance. And it was a pleasure because they weren't drowning in juice, either. These barmen were working with the personality of the spirit, not attempting to mask it.
That being an excellent 'in through the out door' approach----challenging expert bartenders to step up to the plate...not only to create great, scotch-based cocktails, but then having those same drinks show up on their cocktail menus. Many of us enjoy whisky, but unfortunately, as the numbers reflect, it's not translating over to the youngest generation of drinkers. So it makes sense to at least attempt to create cocktails that will appeal to that market. We've gotta try, right?
I have yet to see whisky competitions of that caliber take place over here. It was extraordinary. Maybe one day.....
Audrey