Our entry for the MxMo XCIX, to whit 'ice, ice, baby' and coming late to the Mixology Monday party, we've worked up a second iteration of a cocktail we've been perfecting (drinking a lot) over the past few days. It's an Anise-based cocktail, and we're not sure what the perception is in other parts of the world, but if you mention Ouzo, Raki, Arak et al over here, people usually bring up negative connotations of holidays on the Med, or the dread sambuca shot experience. We hope that these noble drinks can be rehabilitated, at least to a limited extent, and offer up the following with that aim in mind. In a Gadda Da Vida 1.5oz Ouzo by Metaxa 1oz Efe Raki 1.5oz Calvados 6oz freshly squeezed ruby red grapefruit juice 1oz lemon juice 1 teaspoon pomegranate molasses 1 teaspoon honey few drops underberg dash(es) bitters, we used nettle for this one but personal preference is fine For the method we add all ingredients into a measuring jug, stir well, until all molasses/honey is dissolved then hard shake with lots of ice (3/4 full shaker) for 5 seconds and pour into serving glass, which has been garnished with a grapefruit peel snake, fixed to a baby apple (swiped from a tree in the local park where i walk my dog) with cloves, cunningly doubling as the serpent's dispassionate eyes. that gets draped into a glass and then the ice apple slices are added (i got about 3 in each time). for the apple i took a chunk of carving ice that i had in the freezer, sawed it roughly to size, then hacked away at it until it was vaguely apple shaped, then sent that through the bandsaw to get the smooth edges on the apple slivers. The molasses (i'm assuming) can be bought from any middle eastern supermarket, thats where i got mine. Sharp-eyed readers may see that the molasses shown is mulberry, but i tasted that one and it seemed too sweet and one-dimensional, the pomegranate version has a real zing to it, a fantastic umami quality, so i used that one instead. The garnish is pretty ropey, but proficiency in that is hard, like really hard. No wonder some bars just have people making that stuff all day and night. Some tasting notes? well, although the aniseed is still there (kinda), it's throttled right back into a more sharp/savoury/sweet note with plenty of complexity. Personally i like it, and the feedback from my housemates has been positive. The reason i used a mix of raki and ouzo was simply that i tried it with both, and like the 45% raki for some things, and the very good metaxa ouzo (38%) for others, so i opted for a blend. i guess either one will deliver a very similar result, though cleary not identical. i sieve and strain all the citrus juice, one of my pet hates is getting a clod of grapefruit (A N other material) stuck up my straw whilst drinking. Chose the ice apple slivers as from my point of view - and this may or may not be contentious - (up drinks the exception), dilution should be commensurate to alcohol content. There's plenty of dilution with the grapefruit juice, so the big chunks of ice will keep the drink cool (after the shake) whilst not diluting too quickly. Plus, they kind of fit the imagery and connotation i was going for with the drink. Thanks for reading, and if any of you make a version, i'd love to hear your thoughts! http://mixologymonday.com/ http://feu-de-vie.blogspot.co.uk/
