I’m not going back that far.

When I think of punch, I think of a big vat of alcoholic drink – so yes, that’s pretty close to it – that is also pretty light, where you drink large cups of it.  The punches I’ve had at local watering holes, such as the nightly bowl at PS7 or at the late Punch Club, have been delicious but often come in small cups.  I’m not about to go to the college route, dumping a bunch of juice and two liters of soda into a tub with a few handles of vodka and rum, but I’d like something a bit bigger, a bit sparklier.

Yeah, that’s a word, WHAT OF IT.

At least I think it is.

Ahem.

Before I get into my post, I thought I’d cover another one – though I’m not making it.  Why not?  Well, it’s a matter of proportions – I’ve always wanted to make Gary Regan’s recipe for Artillery Punch, but look at how big it is:

Artillery Punch
1 bottle (750 mL) rye
1 bottle (750 mL) red wine
25 ounces chilled strong tea
12 ounces dark rum
6 ounces gin
6 ounces brandy
1 ounce Benedictine
12 ounces fresh orange juice
6 ounces fresh lemon juice
6 ounces simple syrup
1 large block of ice
lemon wheels, for garnish
Pour all of the liquid ingredients into a large nonreactive pan or bowl.  Stir well, cover, and refrigerate for four hours or longer.  Place the block of ice in the center of a large punch bowl, then add the punch and the garnish. – The Joy of Mixology, page 208

That is a lot of stuff to put in there!  I wanted something I could make by the individual drink, as I’m usually not in the mood for 24 six ounce servings (unless it’s a day that ends in “y”).

Thinking about it, I ended up with this drink – and I’ve got to say, I like it.

Celebration Punch
2 ounces Square One Botanical
1/2 ounce triple sec (Combier)
1/2 ounce orange juice
1/2 ounce lemon juice
1/2 ounce lime juice
1/2 ounce Trader Tiki’s Don’s Mix
1/2 ounce Campari
1 dash Angostura
Pour all ingredients into a shaking tin.  Add ice and shake.  Strain into a collins glass, top with club soda, ice, and a sprig of mint.

This is a fun drink!  It’s all bubbly and fruity and it makes me think of fun days of punch in the past.

The cool thing is you don’t have to use club soda.  Do you want to top it with more spice?  Try ginger beer!  Want to go different route?  Use 7-Up, Ting, or champagne.  I think it’ll hold up well to most forms of bubbly you might want to add – I almost did bitter lemon myself – but I’m really happy with how my punch came out.

And want to do it bigger?  Just remember your rules of batching cocktails!  Try using one fifth (750 mL) of Square One Botanical, and half a pint (or 375, really) of each of the other ingredients, plus make it around a dozen dashes of Angostura.  Mix up into a punch bowl, chill, then put a big ole ice block in it!

Hmmmm – I might just have to do that for my next party…

Anyways, once again, thanks to Mike at Hobson’s Choice for hosting this month, and thanks to Paul Clarke (as usual) for doing this whole shindig type thingamabob.  Cheers y’all!

Ahhhh . . . Mixology Monday XLVI.  I’ve never been good at roman numerals, so I’m not even going to guess what that translates to in normal non-roman number type things.  Regardless, it’s that time again and this month we are being hosted by Sonja at Thinking of Drinking.  Sonja’s chosen theme is absinthe and a fitting theme she has chosen, especially since Sonja is the brain behind North Shore Distillery’s Sirène Absinthe Verte.  Sonja’s instructions:

The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800’s and early 1900’s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty. So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.

For this task, I turned to a myriad cocktail books to find a new drink to present to you good folks.  Looking through the 2009 Tales of the Cocktail Recipe Book, I found a very tasty looking tipple.

Green Fairy Sour
1 oz Absinthe (I used Vieux Carre)
1 oz fresh lemon juice
1 oz mineral water (I used plain ole filtered water)
.75 oz simple syrup (2:1)
1 dash Angostura
half an egg white

Dry shake all nice a long.  Add ice and shake like a 19th Century absinthe addict.  Fine strain into a chilled cocktail glass.

First, I’d like to point out that this was the best foam I’ve ever gotten on a drink with egg white.  Woot!  Second, this is a fantastic drink!  It isn’t too sweet or too sour.  The absinthe is front and center but not overpowering by any means.  Honestly, I think I’d like to try it with a little extra absinthe in the mix.  Maybe another dash of bitters.  Regardless, this is a damn fine tasty drink.

I can’t wait to see what other beverages folks write about utilizing absinthe.  But, as is our want, we like to give you at least one more drink for your consumption.

So I’m going to use this opportunity to pimp my favorite cocktail yet again.  Plus there is the added benefit of having the New Orleans Saints as Superbowl Champions to celebrate while drinking this down.

Cocktail a la Louisiane
1 oz rye whiskey
1 oz sweet vermouth
1 oz Benedictine
.25 oz absinthe
3-4 healthy dashes Peychaud’s bitters

Stir all ingredients until frosty cold.  Strain into a chilled cocktail glass and twist some lemon peel over the drink.  Garnish with a maraschino cherry and a lemon twist.  Yes, I like both lemon peel and a cherry.  Sue me.

There you have it.  A few great uses for absinthe.  Thanks again to Sonja for hosting and I’ll see you at the bar!

Cheers!

Sorry.  Got a little excited with the caps lock key there.  Don’t think that it wasn’t anything like that you dirty dirty person you.

Anyways, this time it’s hosted by Frederic and company over at Cocktail Virginia Slut.  (What?!  They’re blog isn’t named after our precious commonwealth but is actually “virgin“?  Well, fine.)  (Actually I knew that, but typo-ed, and thought it was funnier that way.)

So today’s is tea.  And also today is Robert Burns Day, which means you should be drinking Scotch and eating haggis.  Not that I’ve done either one (…yet) but it seems like despite my initial choice to find that mini of chai cream liqueur and dump it into some tea (which was also negated by it being gone, probably for almost six months now, oops) and avoiding using delicious, delicious Castries because TDN this week is “Nuts” (hee hee hee!) I figured I should do a tea/Scotch drink of some sort.

When I was a kid, my mom taught me how to make iced tea.  She’s a Southerner, so it was sweet tea (and not that damned bastardization of “oh, we’ve got unsweetened iced tea and sweet & low NO THAT IS NOT HOW SWEET TEA WORKS) and my tea was what a friend of mine called “tea-flavored sugar sludge”.  If I didn’t drink it quickly enough – and to be honest, I usually drank it at room temperature – it’d mold up something fierce.

Now today in DC might have been weirdly temperate, but I also wasn’t feeling great most of the day.  (To continue over-using parenthesis, it was one of those “24 hour stomach blech” kind of days.)  Thus, I figured something with hot tea.  And sweet.  Admittedly, it took until – oh, what time is it now – about 10 PM at night to be working on it, which means caffeine late, but fortunately for me a) I’m mostly able to ignore caffeine these days and b) I’ve got some stuff that will take care of that problem.  So off I went.

I usually use Black Bottle blended Scotch for my drinks using that spirit but this time decided to use something with a bit more character to it and thus chose the Highland Park 12 year old.  I’d bought a bottle of the 15 year old for my grandfather, who is also a Scottish Rite Mason – I’m not Scottish Rite yet but as a Mason I’d planned on joining once I remember to, you know, go to meetings and stuff – so I thought it’d be good.

As for tea, I had a variety pack from Twinnings.  Earl Grey, Lady Grey, and English Breakfast Tea seemed too – well, English for a drink with Scotch, so I grabbed Irish Breakfast instead, bolstered by the fact that it’s the strongest tea in the pack.  No, that doesn’t necessarily make sense (other than the “strongest tea” bit) but shut up.

Boiling water, five minutes steeping, let’s pour that into a bigger mug, and we need some liquors and sweetener.  Hey, a friendly PR company sent me Barenjager!  Now I’ve got some ideas…

Now that’s a “get you up and get you going” drink!

Ad Hoc Burns Night Tea Drink #1
1 1/2 ounces Scotch (Highland Park 12)
1 ounce Barenjager
2-3 dashes lemon bitters
Irish Breakfast tea
Brew a mug of black tea like your mom – strong and hot.  In another mug, pour in the other ingredients.  After the tea finishes steeping, pour it over the other ingredients and stir until blended.  Drink, but not at 10 PM at night unless you have a desire to avoid sleep like the plague.

I don’t normally put lemon in my tea but I had the thought it might help, so I used some Urban Moonshine lemon bitters that they sent me (there you go FTC, yuk it up why don’t you).  They also sent me maple bitters and I’m kind of wishing I’d used those instead – yeah, sure, I could make another drink, but I really don’t need one, especially as I have another idea I want to play with first.  I might also have considered using the Fee’s Rhubarb Bitters (which I paid for thank you very much) or even regular aromatic bitters.  THE POWER IS YOURS TO CHOOSE.

Let’s get back to delicious sweet tea.  That’s all about the summer time to me so it’s time to get rid of the Scotch.  Sorry, Scotch, you’ll have to wait until my next cigar, or next time I hang out with my grandpa.  (And then I can finally share that mini of Highland Park 18 with him too, yummy.)

I thought about making something using Castries, that delicious, delicious Castries, and maybe some of the Chairman’s Reserve Rum (the former I’ve bought a number of times but got a single free bottle of and the latter I’ve already given away bottles of because it’s well priced and delicious and I’m in no way shape or form trying to influence Clyde into hosting a TDN) (maybe), but this week’s TDN is nuts, as I said before, and I’m basically repeating myself.

But sweet tea…

Last year it seemed like sweet tea vodkas were a huge thing, perhaps because, uh, they were.  Maybe not as much in the “cocktail” world, because we can be some snooty bastiges when it comes to stuff like that, but I remember having bartenders telling me how quickly they were selling out of it.  I did a taste test of the Firefly (regular) sweet tea vodka versus Sweet Carolina and the Firefly won by a huge margin.  Let’s put it this way: Firefly is made in South Carolina near a tea plantation.  Sweet Carolina is made from Maine.  One of those tastes like chemicals, and to give a hint, it’s not the one called Firefly.  I haven’t tried the flavored sweet tea vodkas but I can’t be bothered to pay my money for more variations of the same thing, and I haven’t tried Jeremiah Weed for the same reason, but I will admit I do like the Firefly.

And it might not be summer but it hit at least 61 degrees today (seriously, y’all in SoCal, just don’t even say it) so I want a sweet tea drink and I don’t feel like making my own sweet tea because I am very, very lazy.

For a summer type drink, though, I think I need citrus with my tea.  Thus, we have my:

The Citrus-tea
1 1/2 ounces Firefly Sweet Tea Vodka
3/4 ounce lemon juice
1/2 ounce triple sec (Combier – also, again, a freebie)
2-3 dashes Bittermen Bitter Truth Grapefruit Bitters
Shake and double strain into a chilled cocktail glass.  Garnish with a twist of orange peel.

I don’t know what I think of this drink yet – it’s fun, but I think it needs some work, and I think it needs to be in warmer weather.  If it’s warmer for you, give it a shot!

Thanks again to Frederic and Cocktail Virgin Slut for hosting, and as always, Paul Clarke for doing MxMo.  Cheers y’all!

This month Mixology Monday is being hosted by Vidiot over at Cocktailians and the chosen theme is vermouth.   Our instructions,

So: your challenge, should you choose to accept it, is to present a delectable vermouth cocktail for us all to drool over. Sweet/Italian or dry/French vermouth are fair game of course, as are quinquina, aperitif wines like Pineau des Charentes, or for that matter any fortified, aromatized wine such as Lillet (red or white), or Dubonnet (ditto.)

I can’t necessarily promise a delectable cocktail, but I thought this would be a great opportunity to try something new.  Vermouth, as most folks will tell (and as I’m sure you’ll read in other MxMo posts) is an incredibly versatile ingredient.  Without getting into the nitty-gritty on the correct storage methods, the various types, or the various herbs and flavorings that go into vermouth, the most important thing to know that vermouth brings a lot of complementary flavors to a cocktail.

When I first started getting indoctrinated into the world of classic cocktails, I wasn’t a big fan of vermouth.  Maybe I had some not-so-fresh vermouth.  Maybe my palate wasn’t as refined as it is now.  Regardless, I’m now a vermouth convert.

In wanting to try new a new cocktail, I turned to our old friend the Savoy Cocktail Book.  This is a cocktail I’ve wanted to try for a while but for some reason never got around to it.

ATTY Cocktail (p. 25)
1/4 dry vermouth  (.50 oz dry vermouth)
1 bar spoon absinthe
3/4 London Dry Gin (1.50 oz London Dry Gin)
1 bar spoon creme de violette

Shake (really? please stir this drink!) with ice, strain into a cocktail glass.

Basically, the ATTY is a 3 to 1 dry martini with a little absinthe and a little creme de violette added to the mix.  It isn’t a bad cocktail, the aromatics and herbs of the dry vermouth really shine through.  The absinthe gives a slight anise note and the violette adds color.   You can see from the photo the light purple hue to the drink.  To be honest, the flavor of the violette melds into the herbs of the dry vermouth and gets sort of lost.  Definitely stir this drink really well to get it as cold as you can.

And, in Scofflaw’s Den tradition, I can’t just leave you with one drink for MxMo!  I decided to try another new cocktail and with Halloween around the corner the following number from Gary Regan’s The Joy of Mixology seemed quite appropriate.

Deadly Sin (p. 245)
2oz Bourbon
1/3oz sweet vermouth
1/4oz maraschino liqueur
1 dash orange bitters
orange twist for garnish

Stir with ice and strain into a chilled cocktail glass.

The Deadly Sin is definitely a bourbon lovers cocktail.  Unfortunately, I didn’t have any oranges in the house so I couldn’t use the peel for a garnish and I think that would really make the drink better.  As it was made you get a slight cherry note from the maraschino and the vermouth underscores the inherent sweetness of the bourbon.

And this brings another Mixology Monday to a close.  Thanks again to Vidiot for hosting this month!

Cheers!

I was unable to do August’s MxMo, thanks to my trip to South Korea.  Thanks to Tales, we didn’t have one in July.  So the theme for this week, thanks to our hosts at eGullet, is “Dizzy Dairy”.  This means anything dairy, or it seems, egg whites.

I’ve had a lot of debates over what to make for this one.  I also did a lot of searching for heavy cream in case I wanted to do that.  I had bad luck in that regard – I first went to Harris Teeter near me and they were out.  So I got home from work and went to the mini-mart in my building, but they did have Guinness (which I may be using).  Nothing.  Walked up to Courthouse Plaza and tried the convenience store there – didn’t see any, but they had that Bud Light Golden Wheat which I had wanted to try.  From there I went to CVS, but they had none of those things, so I went back to the convenience store, actually found a carton of cream I’d missed (whew!), bought the Bud Light, then went back to my mini-mart for a four pack of Guinness pub cans.

Now let’s see if I use ‘em – because as of the time I’m writing this, I still haven’t made a drink!

Let’s look at some ingredients first.

My first instinct had been to use Castries, a rum-based peanut cream liqueur.  I love this stuff.  LOVE IT IN THE FACE.  It is delicious.  Actually, I typically drink it straight.  Hmmmm.

Then it occurred to me (thanks to a fortuitously timed e-mail) that I also had a bottle of the limited edition Kahlua coffee cream liqueur in my fridge.  As you know, a White Russian is equal parts Kahlua, vodka, and cream, so the easy (and perhaps lazy) thing to do would be a version of that – say, adding vanilla vodka to a measure of Kahlua coffee cream liqueur – but I wanted to do something different.

Thus the Guinness.

Depending on who I end up going out drinking with there’s a good chance I end up with a car bomb at some point – usually made where we go with Bailey’s and Irish whiskey.  That gave me an idea, though using the Kahlua coffee cream meant I should use something like a Spanish brandy, I thought.  Alas, I didn’t have any, so I went with some Armagnac XO.

I'm glad someone reminded me that I had this!

I fiddled around a bit and came up with a drink that’s delicious whether or not you use the beer.  I thought about naming it something related to the car bomb but thought some people might not appreciate it so much – whatever, I know, but hey, let’s think up a different name.

Uhhhh…I hate thinking up drink names!

Anyways, here it is:

The Cross Hemispheres
1 1/2 ounces armagnac (XO if you have it – I used Castarede)
1 ounce Kahlua coffee cream
1-2 dashes Fee’s Aztec chocolate bitters
Add ingredients to a mixing tin with ice and shake.  Strain into a chilled cocktail glass.  Alternatively, strain into a chilled pint glass and top with Guinness.  Let the Guinness settle, give a light stir, and drink.  If you add the beer, call it a Cross Hemisphere Fizz.

nom nom nom

But you know what the problem is – here at the Den, we like to give you two drinks for your Mixology Monday fun!  I’ve come up with a brand new drink (I think) so this time I thought I’d take a look through my copy of The Joy of Mixology (as much because it happens to be sitting right next to me) to see if there’s a drink I’d like to make in there involving dairy.

Unfortunately, I failed to be inspired.

Then I remembered that I’d come up with some drinks for the Thursday Drink Night we did with Kahlua coffee cream.  It was during the Steelers-Titans football game and, unfortunately, the last game that the Steelers won, so my two drinks named after various Steelers players I decided to skip – especially as my last drink is a bit fuzzy in my memory.

But the first one had some potential, so it was time to tweak, rename, and try it again.  Originally it actually used two cream liqueurs – Castries and Kahlua.  I kept that, but tweaked the proportions on those and the bourbon, added a garnish, and renamed it.

Tastes great and wakes you up! Oops...

That TDN was really the first one I’d done since – well, longer than I could remember, thanks to Tales and Korea.  My first drink, therefore, was called “I’M BACK” and, well, I don’t think that is such a great name.  Therefore we have a new name for it along with the before-mentioned tweaks.

The Bloodhound
1 1/2 ounces bourbon (Willett Pot Still)
1 1/2 ounce Kahlua coffee cream liqueur
1/2 ounce Castries
2 dashes Fee’s Aztec chocolate bitters
Shake with ice, double strain into a chilled cocktail glass half-rimmed with ground espresso.  If desired, sprinkle some additional ground espresso on top.

Man, this drink came out good!  It’s waking me up a bit, not necessarily a good thing right now, but it’s darn delicious.

If you notice, I had the same bitters in both.  There’s two reasons for that.  One, I haven’t got the Bittermens mole bitters yet, so I can’t compare and contrast.  More importantly, however, is that the combination of flavors I feel like works really well with the Kahlua coffee cream liqueur.

I think that’s about all for tonight.  I want to thank the eGullet folks for hosting, and I should also thank Kahlua for providing me with the sample bottle of Kahlua cream liqueur.  (I should note, too, that this bottle of Castries was also a sample, but lord knows I’ve bought enough bottles of it already…)