An online speakeasy of potent potables and other pabulam.

 I came across this recipe while reading through a myriad of cocktail and food blogs.  It caught my eye because both Sean and I enjoy spicy foods.  Here is the recipe:
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Habanero Orange Blossom

1.5 oz. Sarticious Gin
1 oz Orange Juice
1 dash Orange Bitters
2 slices habanero pepper

Carefully remove all seeds and pulp from habanero pepper and cut it into slices or rings. (Wear rubber gloves when you’re messing around with these pappers, they’re hot!)

Dash the orange bitters into the cocktail glass. Shake the Sarticious Gin, orange juice, and a slice of habanero pepper and double strain into the cocktail glass, garnish with a slice of habanero pepper.
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Sarticious Gin is a particular type of gin that includes cilantro in the aromatics.  Which I can see going well with the habanero.  I’ve never seen Sarticious in the store so I can’t say I would make this drink . . . 

However . . . I do have Hendricks gin that I think would work very well as a substitute.  Hendrick’s has also become my favorite gin and usually what I’ll go to first if given an option.  If you aren’t familiar, Hendricks includes cucumber and rose as two of the botanicals/aromatics in the distillation process.  Both of which would seem to go well with orange and habanero, IMO.

Anyone out there have a thought?

 I will try not to make fun Sean for drinking strawberry-kiwi propel . . . especially while having a cigar, but seriously . . . 

Anyway, back to the matter at hand.  Grenadine.  I know everyone has seen or had grenadine in a drink.   The first, and probably only, experience with grenadine has come in the form of Rose’s.  Rose’s grenadine is the bright red, high-fructose corn syrup based liquid that tastes sweet, but not much else.  If you are looking to add a little color and sweetness to a cocktail, Rose’s grenadine works . . . but really, what else does it bring to the table?

First, grenadine is not cherry!  Grenadine is classically/traditionally pomegranate syrup.  The cherry flavor most people associate with grenadine comes from the cheap artifical flavorings in the mass-produced stuff.  If you really want to take your drinks to a new level of taste and sophistication, and those drinks call for grenadine, I highly suggest you try real grenadine!

“But Marshall,” you might implore, “where do I get real grenadine and how much does it cost?”  

Well my friends, I am here to tell you that you can make your own home-made grenadine for around $5.  And here’s how:

Buy a bottle of 100% pomegranate juice (Pom Wonderful is excellant).  In an airtight container, add 1 cup of the juice and one cup sugar.  Shake the hell out of it until the sugar is dissolved.  Add another tablespoon of sugar and shake until dissolved.  Then add a tablespoon or two of a high proof vodka.  This provides shelf-stability, making your grenadine last longer.

Notice how dark the grenadine is???  That’s because is is real juice and not a bunch of Krusty Brand Chemicals . . . 

One of my favorite drinks that uses grenadine is the Jack Rose.  Said to be a favorite of Cary Grant, the Jack Rose is a mix of Applejack, fresh lemon juice and grenadine.  Because it is a spirit, sweet and sour, technically this is a sour drink along the lines of a Whisky Sour, Pisco Sour, Rum Sour, etc., etc.

Jack Rose
1.5 oz Laird’s Applejack (or Calvados for you fancy pants)
0.5 oz fresh lemon or lime juice
0.5 oz Grenadine
Shake all with ice and strain into a chilled old fashioned glass.

Cheers!

 Alright.  I live in the Commonwealth of Virginia.  I love this state.  I was born in the mountains, received most of my education from “state” schools (even though one is the only public Ivy . . . ) and both sides of my family have had roots in Virginia since the the wagon train ride from Ellis Island.  If fact, my mother’s side of the family was one of the first families to go through Ellis Island in 1892.  Let’s also add to that that on my father’s side of the family, I have great-aunts & uncles who ran moonshine during Prohibition.  I remember some of them telling stories about outfitted cars where they hid the hooch and racing the cops through the mountains to deliver their mountain dew to various places “up north.”  (Okay, that really doesn’t have anything to do with my rant, but it is a cool fact none-the-less.)

Anyway . . . why, good Jebus WHY, do I have to deal with the Virginia ABC board to get hooch that I want???  I can understand they want to “control” this vice of ours.  I can even understand if it is based on tax revenue.  But the lengths one has to go through to get something is marvelous.  The stores never carry the same things.  At the ABC store close to me, I can buy Agnostura, Peychaud’s or Stirrings Blood Orange bitters.   While the store close to Sean I can get St. Germain and 6yo Sarerac Rye.  Good luck trying to find something high end, and on the shelf, at any store.  Plus, their special order method is hit or miss.  They do have a list, but no telling how up to date it is or how long they can get you a bottle on the list.  If what you want isn’t on the list, you have to order a CASE of it.  A f’in case!  Now, compare this with liquor stores in the District.  They are owned by private individuals who order their supply directly from the distilleries.  Further more, if you want something they don’t have they will happily call other liquor stores in DC to find it or order you a bottle from somewhere else.  [Note:  If you ever get a chance, go to Schnieder's liquor and wine store on Mass. Ave in the Capitol Hill area.  Great people, fantastic selection of goods and a high energy experience.]  

The point of my rant . . . you have to be willing to search out the ingrediants you want and have a little patience.  If you can’t find the kind of bitters you want, call around.  If you are looking for that special bottle of rum or straight rye, stop in at every liquor store you see.  Ask people.  Google search.  And pray that you can find it somewhere within driving distance because here in the 21st. century the good folks in Virginia will not let you order wine or liquor online . . . that would be just too easy.

I also want to extend a welcome to The Scofflaw’s Den.  I hope that you find our little spot entertaining, informative and maybe a little reckless . . .

This is my first foray into the blogosphere.  But when Sean asked if I would be interested in blogging about classic cocktails and cigars and any other of our many vices, I couldn’t resist.  I think it is important to make a quick note about what we mean when we refer to “classic” cocktails.  These are drinks that usually pre-date prohibition or any drink made in the same vein.  What these drinks are *NOT* are overly sweet, non-natural colored mixed drinks that you find at Applebees, Ruby Tuesdays, etc.  (Nothing wrong with those establishments, I’m just trying to set a benchmark here.)  We try to use the freshest mixers and the best spirit we can for each cocktail.  You won’t find pre-made sour mix here (at least by me!) 

We also plan to talk about cigars.  I love cigars and have been smoking since I was an undergrad.  I now have a sizable collection and can talk about the leaf for hours.  I probably don’t smoke cigars as often as Sean does, but I credit myself with rekindling his love of the leaf.    Oh, I guess this is where I should also mention that you might find Sean and I sparring back and forth from time to time.  We don’t really hate each other or hope the other burns in a pit of hell-fire or hope their testicles fall off, but we may say so every now and again.  (These are just samples, I’m sure we’ll think of much worse things . . . )  But we are great friends and I truly count Sean as a brother to me.

Alright enough love fest crap.

Over at Sean’s on Sunday I smoked . . . well, let me rephrase.  I tried to smoke a La Aurora Cien Anos Robusto.  Damn thing wouldn’t stay lit for the life of me and just made the experience a pain.  What I could taste was as good as I come to expect from La Aurora.  But the lesson is that this weekend I have to spend a little time and rotate my cigars just to make sure they are getting enough humidity. 

Back to cocktails.  I’m currently working on a fall cocktail that will be a “signature” drink at my place.  I almost have it down and when I do, I’ll post the recipe.  

Hope ya’ll enjoy The Scofflaw’s Den!  Cheers!