Return from Hiatus

Well, it isn’t often that I take a break from writing about cocktails and such, but with the nice autumn weather there seemed to be a lot of yard work, and home improvements, to do. Also, it has been a rare week where TV has pulled me from my beloved Internet connection. I guess we all need an occasional break from the things we normally do. But that doesn’t mean I stopped experimenting with cocktails and such. Actually, I discovered a great new purpose for Angostura bitters, continued to work on my batch of Pimento Dram and started work on a liquor related side project.

Pimento Dram

After letting the crushed allspice steep for about six days I decided that it was time too filter it. I used my trusty Buchner Filter, which does an amazingly good job of filtering out small particulate matter. Basically, it leaves you with a bright, clear solution, which is what you want.

I made up some cane sugar simple syrup using 250 grams of cane sugar and 250ml of water. Because there is so much water, there was no need to heat the solution up. After all of the sugar was dissolved, I combined it with 250ml of the filtered allspice / alcohol solution.

Upon adding the simple syrup the Pimento Dram turned into a hazy greenish brown liquid reminiscent of sewage water. It seems the solubility of the allspice oils is low in aqueous solutions. I doubled checked with Rick at Kaiser Penguin and he said that his homemade stuff was hazy and even the stuff he ordered from Wray & Nephew was hazy.

Anyway, the Pimento Dram is a little rough around the edges, so I’m giving it the recommended 30 days to rest and become more civil. In the meantime I’m trying to figure out a way to make this Pimento Dram a little clearer.

Angostura Bitters & Ice Cream

While I was doing some research on bitters, I came across a reference of the combination of Angostura Bitters and vanilla ice cream. Now at first it doesn’t sound like the most complimentary combination, but it really does work. The ice cream pairs up very well and cuts out a lot of the characteristic bitterness of the Angostura and leaves the flavours.

After trying this I decided it worked so well that Caroline might even enjoy it. Now, it has taken much effort, and time, to get Caroline to try bitters. If she has an upset stomach, she’ll drink them with club soda. But, it’s not for the pure enjoyment of them. So, with the vanilla ice cream she could enjoy them.

At first she bocked, then after a taste she decided that it was likeable and proceeded to eat all of my ice cream.

The recipe is very simple: Scoop vanilla ice cream, add about 6 dashes Angostura Bitters. If you want to make it even better, roll the scoop of ice cream around in Demerara sugar and then apply bitters. The sugar gives the ice cream some texture and provides a kind of butterscotch flavour that works really well with the bitters. Definitely worth a try though.

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