Tag: cocktail

Apple Cider Cocktail Lab Revisited

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Spiced Rum and Apple Cider

Our next goal in the bottle reduction project is to finish off some of the dozen or so various rums we’ve collected. Sailor Jerry is a Caribbean rum infused with spices and flavors. In addition to making a delicious cocktail, Sailor Jerry is worthy of drinking neat with its fragrant vanilla nose and notes of cinnamon and molasses on the palate.

Ingredients

  • 1.5 oz. Sailor Jerry Spiced Rum
  • 2 oz. apple cider
  • Splash of butterscotch schnapps

Shake over ice, strain and pour into a glass.

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Raspberry Apple Cider

We bought Bacardi Black Razz raspberry flavored rum to make the Hard Rock’s Purple Haze cocktail at home. Although it’s not a rum we would drink on its own, it proved to be a utilitarian workhorse for any fruity cocktail concoction.

Ingredients

  • 1.5 oz. Bacardi Black Razz Rum
  • 2 oz. apple cider

Shake over ice, strain and pour into a glass.

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Variation on the Stone Wall

The original Stone Wall recipe calls for aged rum, apple cider, and ginger beer. Even though Sailor Jerry is a spiced rum, their website touts its compatibility with ginger so I take a chance that the substitution will work.

Ingredients

  • 1 oz. Sailor Jerry Spiced Rum
  • 1 oz. apple cider
  • .25 oz. simple syrup
  • 1 oz. ginger beer

Shake the first 3 ingredients over ice, strain and pour into a glass. Top with ginger beer.

Sailor Jerry vs. Goslings Black Seal

Goslings Black Seal is our go-to rum for a Dark-n-Stormy cocktail also made with ginger beer. We’ll conclude drink lab with a Stone Wall Variation throwdown; one made with Sailor Jerry and one with Goslings Black Seal. The verdict: Goslings is smoky and sophisticated and, as usual, never disappoints. The Sailor Jerry version is lighter with lovely vanilla flavors popping through the apple and ginger. It’s another winner.

Related Blogs:

Bottle reduction (AKA Weekend in Review) https://wp.me/p4rcsv-jh

Apple Cider Lab 2015 https://wp.me/p4rcsv-5T

Dark-n-Stormy https://wp.me/p4rcsv-bq

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From the Age of Innocence to the Age of Invisibility

Once upon a time, very long ago, there was a girl with moonlight in her eyes. The little child lived with her mother, father, sister and fairy grandmother in a suburban Cape Cod-style castle in a land called Long Island. The people of the village thought the girl was bright and pretty and thought of her as their little princess.

Princess-Piano

She sang in a beautiful voice and the children of the hamlet would gather round and listen to her sing “Somewhere Over The Rainbow” while they pretended to be in The Wizard of Oz. As she grew older, she learned to play the piano and her musical performances were applauded and complimented.

When she became a young woman, the beautiful princess turned heads with her long blond hair and slim figure. Handsome princes would gaze from afar and confident ones would approach her with offers of affection. Doors were easily opened and each day brought new opportunities and adventures. Her world was very sweet indeed.

Okay, so this is my exaggerated fairytale, but the point is that I didn’t appreciate the power of my youth until it was gone. Youth doesn’t disappear overnight, but in increments so small that you don’t even notice it’s leaving until someone else points it out. I’m carded at bars into my late twenties until one night, ID in hand, the bouncer looks at me and says he doesn’t need to see it, I can go right in. In my thirties, waiting at the cashier with my beer in hand, the clerk calls down the line to have my ID ready. When I get close enough for the young guy to get a good look at me, he says, “Oh, never mind.”

The age reminder incident in my forties was probably the most insulting. While driving to work one day, two dudes in a truck slow down, beep the horn, and wave, trying to get my attention. My first thought is that they’re signaling that something is wrong with my car. But the way they are ogling me, tells me they’ve noticed the long blond hair and the fact that I’m female. Now our vehicles are side by side as they come in for a closer look and I glance left in their direction. Their big dopey grins vanish as they realize I’m old enough to be their mother. Then, the one in the passenger seat motions a dismissive wave and mouths the word, “Sorry.” Yes, I’m officially over the hill and thank you very much for reminding me.

In my fifties, I’m travelling along the road to invisibility. But don’t feel sorry for me; I regard my invisibility as my superpower. I’m the cocktail ninja who can infiltrate a crowd of people in a bar with the stealth of a jaguar. What seems to be a casual night out is my covert mission is to gather intel for my next blog post. At this age, our hidden agendas are so different from the attempted guerilla pickups that assaulted my youth.

Ninja Old lady

At the bar, we meet our nonagenarian friend, Buddy, and wish him a belated happy birthday. He leans in and speaks quietly, letting us in on one of the pearls of wisdom only known by living to age 90. “You know, when you get to be my age, people give you things.” Buddy proceeds to tell us about his free helicopter excursion over the city and upcoming parasailing adventure, adding, “I asked them not to dip me, I would prefer to stay dry.”

buddy

A perfectly-timed free drink is handed to Buddy, a gift from other bar patrons validating his claim that people give him things. He nods to them in thanks. The Age of Innocence may be lost, but there is still much to be gained in the Age of Invisibility.

Ponder aging and pair your cocktail with Angel From Montgomery by Susan Tedeschi (written by John Prine, first well-known version by Bonnie Raitt):

https://www.youtube.com/watch?v=8JrJ1MjPYBo

Apricot Brandy Drink Lab

Apricot Brandy Drink Lab

It’s time to empty another bottle; one more for Weekend In Review and one less in the liquor cabinet. A bottle of Hiram Walker Apricot Brandy was purchased a few years ago for the purpose of mixing up a party punch. Admittedly it’s the cheap stuff, but we figured there was no sense in diluting the good stuff with a bunch of fruit juices, rum, and seltzer. The one-third bottle that was leftover was put away where, over time, it relocated itself further and further into the nether regions of the liquor cabinet. Now a perfect candidate for the Weekend In Review, the apricot brandy finds its way to drink lab.

Weekend In Review:

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The Mr. Bartender app is helpful in finding drinks with a specific ingredient. You can search drinks by name or by ingredients. The first recipe we’re testing is the Apricot Lady (minus the egg white):

  • 1.5 oz light rum
  • 1 oz apricot brandy
  • 1 tsp triple sec
  • .5 oz lemon juice

Shake over ice and strain into a glass.

Although we’ve followed the recipe except for the egg white, this cocktail has too much tart lemon and not enough apricot flavor. In the second iteration, we swap out the lemon juice for our homemade lemon mixer, reduce the rum, and leave out the triple sec (1 tsp was inconsequential anyhow).

Apricot Lady Streamlined

  • 1 oz rum
  • 1 oz apricot brandy
  • .5 oz lemon mixer

Clean and simple and in our opinion, better.

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A few ounces of the apricot brandy were left for Day 2 of drink lab. This time I decided to try vodka in place of rum. A variety of suggestions from Mr. Bartender include pineapple, orange, and lime juices. I opt for my breakfast standard, OJ.

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A Drink With No Name

  • 1 oz apricot brandy
  • 1 oz vodka
  • .5 oz orange juice

I’ve been through the desert with a drink with no name. It felt good to be out of the rain. In the desert, you can remember your name. And something about feeling no pain.

La, la, la la la la, la la la, la la…La, la, la la la la, la la la, la la…

Horse at bar with martini and bartender

 

Weekend In Review

 

If you follow the Winekindasseur on Twitter, you may have noticed my Monday morning Tweets called Weekend In Review. In the weekly photo, a few empty wine and booze bottles are lined up, ready to head out to the recycle bin. A concerned friend tweeted, “Did you guys really drink a whole bottle of Limoncello over the weekend?” No, but it’s funny you should ask…

Just as we were inspired to clean out the pantry a few weeks ago, we’re attempting to reduce our liquor bottle count as well. The motivation isn’t expiration dates, since most spirits last for years, but rather that we’ll be moving eventually. Now you’re probably wondering, why don’t we just pack up the liquor and wine and drive it to our new place? To some extent we will do just that, but our problem is that there are hundreds of bottles.

Prior to becoming liquor store entrepreneurs, we had an average size collection of spirits. In order to be knowledgeable for our customers, part of our ‘homework’ was to try products at home. After the store, our curiosity led us to continue trying new products and testing in the drink lab. Oftentimes, we made a few cocktails from one bottle and then put it aside to move on to the next experiment. This behavior has resulted in every nook and cranny of our kitchen and dining room being occupied by a partly-consumed bottle of booze. Open a cabinet door and you never know what you’ll find.

I can imagine some less thrifty readers may want to suggest that we pour the bottle contents down the drain and be done with it.  Blasphemy!  This dilemma has delivered an opportunity to revisit our prior mixology dabbling and encourage friends to help us with our project. Certain bottles are ‘targeted’ for completion. When the goal of emptying each bottle has been accomplished, they are collected on the counter for a final farewell photo in memoriam.

Here are a couple of highlights:

Lemon Sorbet

We originally made this cocktail with Dr. McGillicuddy’s Intense Lemon Drop Schnapps. Since the shapely Limoncello bottle was targeted for completion, we’ll substitute it for the Schnapps. We give ourselves a pat on the back for our efficiency because finishing the Smirnoff Whipped Cream Vodka is next on the project timeline. I just love achieving my milestones!

  • 1.5 oz. Smirnoff Whipped Cream Vodka
  • .5 oz. Limoncello
  • .5 oz. lemon juice
  • .5 oz. simple syrup

Shake over ice and pour through a strainer.

Sazerac

Our friends who like to travel to bourbon and whiskey country in the south brought us a souvenir bottle from a distillery they visited. Davy Crockett Whiskey was a gift that kept on giving but after a year or so, it was time to bid farewell to our Tennessean friend. We’ve made a couple of minor changes to the traditional preparation of the Sazerac cocktail: using simple syrup in place of a sugar cube, and shaking instead of stirring.

  • Splash of Absinthe
  • 1.5 oz. whiskey
  • .25 oz simple syrup
  • Few dashes of Peychaud’s bitters
  • Lemon rind
  1. Prepare the glass with a wash of Absinthe and fill with crushed ice. Set aside.
  2. Meanwhile, peel some lemon rind.
  3. Fill a shaker with ice and add the whiskey, simple syrup, and about 3 dashes of bitters. Shake vigorously.
  4. Pour out the crushed ice from the glass. Strain and pour the whiskey into the glass. Twist the lemon rind and garnish the drink.

Sazerac

May The Fourth and Cinco de Mayo

May The Fourth and Cinco de Mayo

When we got married on May 4th twenty years ago we had no idea that our anniversary date would be hijacked by Stars Wars, “May The Fourth Be With You”. Likewise, May 5th was just an ordinary day; not the Cinco de Mayo holiday that’s so popular today. As much as I love tequila and Mexican food, Cinco de Mayo will have to wait until after our two-day anniversary celebration.

A local steakhouse, Rails, serves uniquely delicious appetizers, premium steaks cooked to perfection, wonderful sides, and sinful desserts. Quality food, nice atmosphere, and professional service come with a fairly hefty price tag so we save our visits to Rails for special occasions like our anniversary. From my longtime practice in the art of the Boozy Lifestyle, I’ve become pretty familiar with retail wine pricing. This knowledge makes it difficult to order wine with a 400% markup so we put the wine list aside in favor of their creative craft cocktail list. The bourbon-based drinks we order are refreshingly full of fresh herbs and muddled fruits.

Here’s a sampling of Rails’ wine list. The Library Reserve Selections has some of the giants of Napa; Caymus, Silver Oak, and Far Niente. If you’re willing to spend big, the Nickel & Nickel Tench Vineyard is about the best deal on the wine list since it sells in local liquor stores for about $100.

Rails Wine List

With day one of our anniversary celebration complete, day two is set for uncorking Baldacci’s Four Sons Fraternity 2012 to pair with our steak doggy bags. Fraternity is a red blend from Stag’s Leap District in Napa Valley, California. I couldn’t locate documentation of the varietals in the 2012 blend, but my guess is Cabernet Sauvignon, Merlot, and Syrah.

I open the wine for an hour of decanting and notice that the freshly popped cork is full of sediment. We purchased this bottle about eight months ago and it has been stored on its side ever since. It’s a good idea to stand a bottle upright the day before opening it, and maybe I’ll remember next time. I pour the wine into the decanter through a small strainer to remove the remaining grit.

The nose is full of ripe cherry fruit, oak, and vanilla with floral and tobacco notes. The fruit is dominant but not overpowering. I don’t detect much in the way of earthy or vegetal aromas. Acidity and alcohol seem a little harsh on the back of the throat at first sip, but disappear over time. The palate is full of juicy plum, cherry, and blackberry. Dark chocolate and coffee flavors add a trace of bitterness, along with subtle notes of graphite that become more noticeable after swallowing.  The finish is long and leathery. Overall, Baldacci Fraternity offers a balanced structure from start to finish.

Mexican food and margaritas may just as easily be enjoyed on Seis and Siete de Mayo.

Premium Margarita

  • 1 oz. Don Julio Anejo
  • 1 oz. Patron Citronge
  • ¾ oz. fresh lime juice and simple syrup (half and half)

Shake over ice, strain into a margarita glass, and say Salud!

Panini Style Black Bean and Chicken Burrito

Ingredients

  • 1 red pepper, minced
  • 1 15 oz. can of black beans, rinsed
  • 1 Tablespoon garlic
  • ¼ Teaspoon cumin
  • 3 Tablespoons olive oil
  • 8 oz. chicken breast (1 large or 2 small), cut into small cubes
  • 1 Tablespoon taco seasoning
  • ½ cup of grated Monterey Jack cheese
  • Pinch of pepper or crushed red pepper for more heat
  • 2 large flour tortillas

Directions

  1. Heat 1 Tablespoon of olive oil in a pot and cook the garlic and cumin for 1 minute. Add the minced red pepper and cook until tender, about 3 minutes. (If I don’t have a red pepper, I use a small onion or a stalk of celery.) Add the rinsed black beans. Heat on low, stirring occasionally, while you prepare the chicken.
  2. Place the chicken pieces in a plastic bag. Add taco seasoning and pepper to the bag and shake until chicken is coated. Brown the chicken in a pan with 1 tablespoon of olive oil. Add ¼ cup of water and continue cooking until chicken reaches internal temperature of 165 degrees.
  3. Pre-heat the Griddler (panini press) to Grill/Panini between High and Sear.
  4. Brush olive oil on the outside of the wraps. Flip them over and fill with cheese, chicken, and the bean mixture. Fold them up and cook in the Griddler for a few minutes until the outside shows some nice grill marks.

Top with sour cream, taco sauce, and cheese.

Happy Hour People

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The last few times we’ve been to Atlantic City, New Jersey, the weather wasn’t very cooperative. It rained so hard one day that if we hadn’t been driving an SUV with high clearance, the floodwaters would stopped us in our tracks. But this sunny, mild day in early November is a perfect day for a stroll on the boardwalk. Taking in the glorious sunshine followed by an IMAX 3D movie is a perfect way to spend a vacation day.

Atlantic City, on New Jersey’s Atlantic coast, features miles of white sandy beaches and an iconic boardwalk. High-rise hotels provide magnificent views of the coastline. Casinos and nightclubs offer a variety of entertainment. Shoppers will find an array of stores from high end boutiques to factory outlets. Restaurants of celebrity chefs include Gordon Ramsey, Guy Fieri, Wolfgang Puck, and Bobby Flay as well as other renowned steakhouses such as Morton’s and Ruth’s Chris. And yet, with all Atlantic City has to offer, when I mention going there to “outsiders” they tend to say things like, “Do people still go there?” It’s like the Rodney Dangerfield of resort cities; it gets no respect. That’s o.k. It’s a good thing that we keep all to ourselves.

Our long walk in the fresh air and sunshine has primed us for happy hour. At the center of the boardwalk, located on the second floor of the Pier Shops at Caesar’s we have our choice of four different restaurants with happy hour menus. Buddakan, with its $5 appetizers, cocktails, and wine, is our bar of choice. I’d pay twice as much for one of their specialty cocktails like Blossom, made with gin, Cointreau, honey syrup, and orange bitters. The drinks are always delicious and well-balanced no matter which bartender is on duty. Scrumptious appetizers include edamame ravioli, various dumplings and spring rolls, and tempura vegetables.

As happy hour progresses, we strike up a conversation with strangers at the bar. This evening, we meet two ladies, one a local, and the other, her visiting friend from New York City. After a bit of small talk, the conversation turns to politics, not about the upheaval of the presidential election, but an elected office much closer to home.

The local lady, Hazel, tells us that her husband was supposed to join them, but that he was upset over the anniversary of a past event. She goes on to say that her husband is a good man who served his country in the Vietnam War. He was a lifeguard and eventually became the beach patrol chief. With pride in her voice, Hazel tells us that he never lost anyone on his watch.

We’re surprised by the candor in her next self-revelation, since we’ve only just met. She and her husband are an interracial couple who married in the 1960s and his family was very much against the union. Little by little they came around, even her father-in-law whom she helped care for in his elder years. Despite the hardships, Hazel expresses no regrets about her marriage.  

As the conversation returns to Hazel’s husband, her friend comments that he never should have run for mayor. They both agree that nothing good came of it. Being out- of-towners, we’re not aware of the incident to which they are referring but finally Hazel says, when you read what they say about him in the newspapers, remember my husband is a good man.

In our hotel room that evening, we find Hazel and her spouse, former mayor of Atlantic City, Bob Levy, on Wikipedia. According to Wiki, Levy resigned as mayor in 2007 after admitting that there were false entries on his official military service record which he did not correct and that he used these false entries to obtain benefits. He pled guilty in court, was sentenced to probation, fined, and ordered to pay restitution.

There are (at least) two sides to every story, but we don’t often get to hear one as personal as Hazel’s.

 

Goslings Black Seal vs. Bacardi Black Rum

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In the beginning of the summer when I had a hankering for a Dark n’ Stormy we conducted cocktail lab (It Was A Dark and Stormy Night http://wp.me/p4rcsv-bq) pitting Goslings Black Seal against our collection of dark(er) rums. Since there was much discussion online about the importance of using Goslings as opposed to any old dark rum, we wanted to test this theory for ourselves.

Our conclusion was that none of the other rums delivered similarly to Goslings in the Dark n’ Stormy. Black Seal neat is dry and smooth with notes of molasses and coffee. Although Brugal Extra Viejo blended well with ginger beer, the rum’s wonderful nuances were wasted by mixing. Bacardi Gold was just about acceptable, but nowhere near as complex as Goslings.

We just added Bacardi Black to our selection of rums so let’s give it a try! Excitement is building as we note the pretty burnt amber color in the pour. High alcohol in the nose blows off to reveal wood fire, oak and vanilla aromas. My expectations mount as I swirl and sniff, anticipating something splendid in the sip.

But in place of the dreamy euphoria I found in Goslings is a rude awakening. An overwhelmingly bad medicinal flavor engulfs my entire mouth. There are a few nice caramel notes on the finish but I can barely notice them as I try to recover from the heinous assault on my palate. Did rum and botched moonshine get mixed up in the bottling line at the Bacardi distillery?

I had intended to make a Dark n’ Stormy with the Bacardi Black for comparison with the Goslings, but it’s so bad, I don’t want to waste the ginger beer. I really hate to trash any product. After all, we all have different tastes and to each his own. But for me, this one was so awful it may actually get poured down the drain. At least the bottle is attractive…

Dark and Stormy Cocktail Recipe

  • 4 oz. Ginger Beer
  • 1.5 oz. Gosling’s Black Seal Rum
  • Lime wedge (optional, I liked it better without)

Pour the chilled ginger beer in a glass over ice. Top with rum and admire the variations in color. Stir, swill, and talk like a pirate, matey.