Ahhh, Mixology Monday – how I’ve missed you!
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 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.
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.
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.
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…)