Posts Tagged ‘muddled’

The Pepper Delicious #2

Monday, December 11th, 2006

Mixology Monday 10: Festive OccasionI’d been planning to concoct a photogenic and tasty Kwanzaa-colored pousse café for this holiday edition of MxMo, but I was introduced to a drink this weekend that’s much more deserving of attention. It’s neither a traditional favorite nor easily prepared en masse, but I’m definitely going to be serving it in the coming weeks and beyond.

The Pepper Delicious #2The Pepper Delicious #2

2 oz. aquavit
1 oz. lime juice
3/4 oz. simple syrup
1/4 red bell pepper, sliced
6-8 mint leaves

Muddle the pepper, mint and simple syrup. Add lime juice, aquavit, and all the ice you can manage. Shake well and strain, floating a thin pepper round and a sprig of mint on the surface.

That’s right: a red bell pepper. Don’t knock it… it imparts an unexpected, fresh vegetal element and tints the cocktail a wonderful warm color. The garnish, along with the odd escaped flake of muddled mint, makes for a particularly Christmas-colored presentation.

Christian Krogstad of House Spirits Distillery was mixing these up at their open house on Saturday, employing his eponymous Krogstad Aquavit. Make it with gin, he says, and you have the Pepper Delicious #1. I assumed at the time that the recipe originated with Ryan Magarian as a vehicle for House Spirits’ Aviation Gin, but Citysearch informs us that the Pepper Delicious is on the menu at Canlis, one of Seattle’s premier restaurants, where they use Plymouth in theirs. Food and Wine Magazine thought enough of the Pepper Delicious to feature it in their list of top holiday cocktails for 2006. They attribute it to Canlis but don’t call the gin. Whomever is responsible deserves plaudits… I’d call Canlis, but it’s a bit late and the MxMo deadline looms. If you know (or are) the drink’s author, please comment.

Aquavit hasn’t been a stock ingredient in my bar, so I can’t say how the Pepper Delicious #2 fares with other brands, but the Krogstad has earned a place on the shelf now. I’ve tried a Pepper Delicious #1 with both Plymouth and Aviation gins, and in both cases it’s a somewhat milder affair. The #2, with aquavit, is a slightly hotter drink, whose caraway and anise notes nudge it just that much closer to a “holiday” flavor profile. With gin, it’s softer, and the pepper has a bit more room to show its influence. It’s an excellent drink in either incarnation — Ms. Thirsty favors the gin version — so don’t let an absence of aquavit stop you from treating yourself and those you love to one (or more). Go on… it’s the holidays.

Update: 28 other drinks for a festive occasion await your attention.

The Derby

Monday, June 12th, 2006

In the run-up to last week’s Mixology Monday I compiled a list of mint-containing drinks that I thought I’d like to sample. I made my way through three of them but had only so much time to allocate to drink, leaving other potential worthies untasted. In particular, I’d wanted to examine the Derby, for which I found two distinct recipes: one with peach bitters (in Craddock, Duffy, and Trader Vic’s), the other with peach brandy (in Embury and Beebe).

I don’t know when peach bitters entered their decline — CocktailDB implies that they failed to survive Prohibition, though Bergeron is calling for them ‘48 — but I suspect the reason that later authors employ peach brandy is that the bitters were growing scarce, if not already extinct. Lest customers seeking Derbies go unserved, brandy was substituted. Fortunately (and thanks in no small part to Ted Haigh), Fee Bros. has reintroduced peach bitters to the bartenders’ arsenal, so the merits of Derby evolution may be assessed.
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The Mint Cocktail

Monday, June 5th, 2006

MxM: MintFor a mint-themed mix-off, I couldn’t avoid taking this plainly-named recipe for a test drive. The Mint Cocktail comes to us from Craddock’s 1930 Savoy Cocktail Book (though he would have it shaken), and is obviously not a cocktail. No matter, for while I abjure the proliferation of ‘tinis, I’m resigned that a cocktail is pretty much anything containing liquor, and if Harry wants to keep me company, so much the better.

The Mint Cocktail6 oz. white wine
4 oz. gin
1 oz. crème de menthe
Sprigs of mint

In a pitcher, soak a few sprigs of mint in 3 oz. white wine for 2 hours. Add the rest, stir vigorously with ice and strain into glasses, garnishing with additional sprigs.

It’s good, in its own special way, though confusing. There’s an initial hit of crème de menthe so patently unnatural in its intensity that “Andes” is the first word to mind. It lessens over time, either due to stratification or numbing of the palate, but with gradual warming and subsequent sips, the wine (I chose a sauvignon blanc) makes itself known. I can’t really say the same for the gin — Seagrams again, here — which may as well have been vodka for all that it withstood the crème de menthe. What isn’t clear, and has yet to be investigated, is whether the two hours of marinating mint leaves actually makes a difference or is merely an act of ritual. I failed to detect any subtly natural minty undertones beneath the crème de menthe’s one-note onslaught, and note that the CocktailDB’s Mint Cocktail recipe cuts to the chase without any prolonged soaking.

I give it neither a yea or nay yet — if I never had another, I wouldn’t mourn — but might be inclined to try marinating a much larger quantity of mint leaves and relying on their contribution alone, perhaps muddled with a bit of sugar for maximum effect.

Caipirinha

Saturday, March 19th, 2005

caipirinha

3 oz. cachaça
1/2 lime (large)
1 Tbsp. sugar

Cut lime into quarters
Place in bottom of 6 – 8 oz. glass with sugar and muddle well.
Fill with crushed ice, followed by cachaça. Stir.

Cachaça is very much its own beverage — distilled from fermented fresh sugar cane juice, it’s related to rum, but often called a brandy. There is a wide range of qualities — in Brazil, cachaça has historically been a proletarian drink, but a premium market is the rise. Perhaps the most commonly available brand in the US is Pirassununga Cachaça 51, a middle-of-the-road industrially produced cachaça. I wouldn’t care to drink it neat, but it has a peppery, tequila-like quality that makes Brazil’s gift to cocktails, the caipirinha, more like a margarita than its rummy relative, the daiquiri.

Caipirinhas are quite the trendy tipple these days, and they’re fast becoming a favorite of mine as well. Citric, icy-cold and spicy-sweet, they’re not particularly suited to drizzly 50°F March evenings, but I’ll be laying in a respectable supply of cachaça and limes come summertime. There’s a fairly broad variation in recipes … most call for a whole lime, which I find excessive if you’re using large, lemon-sized fruit. The volumes of sugar, cachaça and ice vary as well. The inference one should draw from this is that cachaça is delicious when served on the rocks with lime and sugar.

Pequot Semer

Wednesday, December 31st, 1969

Use a tall, thin Bar glass.

Juice of a Lime.
Three sprigs of fresh Mint.
1 dash Cusenier Grenadine.
½ pony Pineapple Juice.
½ pony Orange Juice.
1 jigger of Sir Robert Burnette’s Old Tom Gin.

Crush ingredients together; fill with Lump Ice; add Seltzer.
Stir well and serve.