Recently in Cocktails Category

Another Mixology Monday is upon us, with the topic being Bourbon and our host being Scofflaw's Den. When I think of bourbon, I sometimes reminisce about the perception it has compared to Canadian whiskies. Bourbon is bold fiery and strong; Canadian whiskies are light, easy going and smooth. Now, obviously this isn’t going to apply to all whiskies from either category, but a lot of people, on both sides of the border, have this idea stuck in their heads. Obviously these people have never tried one of the finer bourbons or the wonderfully smooth Maker’s Mark. What can we do to change this perception on Mixology Monday?

The heat and humidity have finally arrived and it is time to break out some summer sippers. The Planter's Punch is a pretty common summer drink and one that I haven't had in a very long time. I remember having one many years ago, but it was pretty basic and was probably just rum, sour mix and grenadine. Lots of grenadine. I only had one and went back to drinking beer I'm sure. But it doesn't have to be this way, since the Planter's Punch doesn't have a single recipe, it is more of a free style drink. It does have some rules though.

This months topic is all about fruit liqueur, and is being hosted by Anna at Morsels and Musings. The topic of fruit liqueur is wide open, and that makes things fairly easy, well at least no emergency trips to the liquor store for me. Even better though is the fact that I have something to write about that is easily available in Ontario but not available in the US. My US based friends may have creme de Violette and elderflower liqueur, but I have Cherry Marnier. It always seems I’m envious of all the cool new liqueurs that hit the mainstream market in the US, but not today, it is your turn, my US friends, to be a little jealous!

No, really, I do need a strong drink. Rick, with his forethought decided on a “Limit One” Mixology Monday theme, which couldn’t have come at a better time. There are times when you just need the powerfully sedating properties of alcohol, and over the past few days I've come to the conclusion, one of those drinks is needed today. I haven’t decided which creative libation to mix up, but chugging from any of the bottles on my liquor shelf is a possibility. Hmm, I think Rick meant one drink, not one bottle.

No, really, I do need a strong drink. Rick, with his forethought decided on a "Limit One" Mixology Monday theme, which couldn't have come at a better time. There are times when you just need the powerfully sedating properties of alcohol, and over the past few days I've come to the conclusion, one of those drinks is needed today. I haven't decided which creative libation to mix up, but chugging from any of the bottles on my liquor shelf is a possibility. Hmm, I think Rick meant one drink, not one bottle.

As other cocktail bloggers begin writing about the approaching spring and hay fever, I’m still stuck in the great white north deep freeze. It’s warmed up a good five degree’s since my last post, so, with the wind chill, it’s a balmy -19. Even though I don’t mind that temperature, as long as it is sunny, I still feel that this has been a long winter. Maybe it’s the one year old that requires a lot of prep work before I go outside, or maybe it’s been the record snowfall and just possibly it could be that I’m getting old, but I need a short break from the winter. A Caribbean cruise isn’t in the budget, so I’m back to tiki drinks. Today I’m going with a Beachcomber’s Rum Barrel, which should put me in a temporary tropical comma.

The month of February can be the most depressing month, especially when you live in the North. The daytime high temperature peaks around -7° and the wind-chill this evening will be a cool -24°. The sun, well, let us not speak of the sun, because it only comes out from behind the clouds to taunt us. And of course there is the weekly blizzard / ice storm that seems to be like clock work these days. The worst part is the snow is no longer a pristine white, it now resembles dirt, but uglier. Now that I've set the mood, I think it is time for a quick getaway. Since a cruise through French Polynesia isn't in the budget, I'll just make a Tiki drink, turn on some bright lights, point a hair dryer at my face, and dream.

One of the things you can count on in the cocktail, and culinary, world is variations on existing recipes and it just happens that this months Mixology Monday is on "Variations". Generally, a variation of a recipe comes about because people get bored of the same old thing, don’t like something, or sometimes out of necessity. Taking something that is established and applying a twist is also a fun way to experiment, and I try to do this frequently just to see what happens. Today, I’m doing a variation on a variation. A long time ago I modified a Caesar into an Octavian, but now I’m going to take some of those modifications and apply them to a Bloody Maria, which in itself is a variation of the Bloody Mary.

Grapefruit juice is a relatively common ingredient in cocktails, with the primary drink being the Greyhound. Unlike a Screwdriver, the Greyhound isn't nearly as sweet and even has a pleasant bitterness that is imparted by the grapefruit juice. There are people who do not enjoy the bitterness of grapefruit juice, so those people tend to avoid the whole category of drinks using grapefruits, but all is not lost. There are things you can do to reduce the bitter flavour, such as adding salt. If you do this to a Greyhound, it becomes the Salty Dog.

There are some classic cocktails that use bitters as a key ingredient, the Negroni being a primary example. The problem is with the modern North American palate and its fixation on sugar laden drinks. Sweet, salt and sour seem to be fine but most North Americans shun bitter flavours. There is a small, but growing, minority that does enjoy bitter flavours, and I’m a card carrying member. But, it took me some time to get to the “enjoyment” point. Because of my experience I often go easy on people and try to find cocktails that ease people into bitter flavours. The Red Moon is a perfect example and uses Becherovka, a bitter from the Czech Republic.

With the holiday season underway, traditional beverages are sure to cross your path. One traditional drink is mulled wine, or glogg in Sweden, vin chaud in France, Quentão in Brazil, Glühwein in Germany, etc., etc. It is a favorite in wine growing regions and is traditionally served warm in the winter months. Mulled wine consists of red or white wine, with a variety of spices such as cinnamon, cloves oranges and sugar / honey. It is similar to Wassail, but not quite the same. This drink is definitely something to be enjoyed with friends and family, since it is similar to a punch and you really can’t make a singe serving of this stuff. But, if you’ve had good mulled wine then you’ll probably want more than one glass. 

For most bartenders sherry is pretty much a historical footnote in the drink timeline or a girl you met last night. Sure, your grandma may still enjoy a glass of sherry now and then, and when you toured Spain it seemed popular, but its just not popular in North America. Just think of the ubiquitous bottle of Harveys Bristol Cream sitting behind every bar collecting dust. Does sherry even have a place in modern mixology? Sure it does, but we have to look to the past to figure out where this forgotten spirit works best. Browsing through vintage cocktail books for drinks seems fashionable, so this is a perfect opportunity to enjoy a sherry cocktail, which believe it or not was once a popular ingredient. Since the holiday season is upon us, why not try something eggnog like and make a Cream Sherry Flip.

It is another Mixology Monday and this months topic is Gin, which is being hosted by Jay at Oh Gosh! I’ve stated it before, and I must do so again, that gin is not one of my favorite spirits to work with. Statements like that will probably get my cocktail guru card revoked, but at least I’m honest. Sure, it is a great spirit in the cocktail world, and it makes tonic, an otherwise lame carbonated beverage, a heavenly summer thirst quencher. But, I haven’t been able to fully wrap my head, and palate, around gin yet. Maybe once I’m through my brown spirit stage. Anyway, even though it is not high on my list, I’m always game for trying a new cocktail, even if it is gin based. Today’s drink is the Harlem Cocktail. 

The Internet is quickly becoming the place for highbrow cocktail culture. As a group, discussions on the use of rare ingredients, that most bartenders have never heard of, or the nuances of a cocktail created in 1933 is not uncommon and may actually be the norm. So, very rarely are discussions of basic drinks brought up. Part of the goal of the Art of Drink is to improve bartending, and drinks, as a whole, not just at the elite level. This requires that I tackle some of the most basic topics that, theoretically, shouldn’t even require discussion. But these basic topics do need discussion, because when I go into a bar and order a rum and coke, I really, really shouldn’t leave disappointed. It’s not like I asked for a Ramos Gin Fizz.

Another seasonal event is upon us, Hallows Eve. All the little ghouls will be running around collecting their sugar ladened loot like a horde of drunken monkeys. The big ghouls will be embarking upon their own adventures at their drinking layer of choice. Much like the little ghouls, the the big ghouls will be partaking in the excess consumption of evil spirits and mind altering sugary substances. These “cocktails” will turn a sane individual into a creature displaying no fear and will temporarily remove all sense of dignity and intelligence from their mortal thought factory. These drinks will make them believe they are superior creatures who are suave, debonair, comedic, indestructible, remorseless and infuse them with boundless energy. However, like all pacts with the devil, these potions only offer temporary powers and as pumpkin hour descends upon them, they will become the the esophageal expelling hordes of regret and embarrassment. What are these intoxicating liquids, of satanic origin, that impart and take away such powers?

When a girl doesn't know what to order at a bar she will generally default to a handful of drink choices, one of them being the Sex on the Beach. Lately I've been feeling the same way about writing, so I'm defaulting to a default cocktail. This is a simple, but effective, cocktail that seems to please the sugar junky masses. This drink has many variations, but for the most part the variations are related. When properly made, the Sex on the Beach is a descent drink (i.e. better than a Screwdriver), and few bartenders actually screw it up, so it is consistent at least. Also, when the stagette party walks up to the bar, whipping up a dozen Sex on the Beaches is an easy task.

by Caroline O'Neil

Well, I just usurped Darcy's post. It seems that the cold and flu season is now upon us. Currently, I'm taking care of two babies...one little and one big baby. Poor Fionn and Darcy are suffering their first cold of the season. I think that Fionn is a little bioincubator that catches everything out there and brings it home to mommy and daddy. I decided that I better post an article soon before I succomb to the same fate. It appears that the Hot Toddy is in order. Now Darcy made a Hot Toddy last night but just didn't have the energy to write an article. Thankfully I had one too as a preventative measure and so far I am doing okay. I also have a cold but I seem to be faring a bit better than the rest of the house. Of course I was up all night tending to their needs so I'm also very tired. I apologize in advance for anything that seems slightly incoherent.

by Caroline O'Neil

Don't let the girly pink colour scare you away. The Cosmopolitan, or informally known as a Cosmo, is a relatively new cocktail that was created in 1985. The Cosmo has become very popular in recent years with the help of one of my favourite shows Sex and the City. Since the Cosmo was mentioned so many times on the show, I decided to give it a try. The Cosmo is made with Vodka, Cointreau or Triple Sec, cranberry juice, fresh-squeezed lime juice and is served in a martini glass. Personally, I have still not learned to appreciate a real martini because the alcohol is too overpowering for my tastebuds. I need to have something mixed in with it to help tone down the alcohol. I still remember the first time I tried a martini because it left my hair standing on end. I will simply sit back and admire James Bond as he sips his "shaken, not stirred" martini. I do not have the palate for the traditional martini so I have explored the alternatives. There are so many different flavoured martinis out there to try, but the Cosmo is definitely at the top of my list.

In my continued exploration of Tiki drinks I came across a rare gin based drinks. Anyone who has spent anytime making Tiki cocktails will know that rum is king in the Tiki world, but it isn’t unheard of to use other things like gin and bourbon and on rare occasions, vodka. This drink looks to be a modified version of the Ramos Gin Fizz, but the fact that it was made in Honolulu around 1905 is what puts it into the Polynesian category. So, if you like creamy gin with lime check this cocktail out.

Tiki drinks are some of the most intricate recipes around. Many of the them contain upwards of 10 ingredients and usually require the use of a blender. But there are a few shorter recipes. One of those is the Lady of Singapore, it only contains six, plus ice. It is also one of the drinks that is a variation of a pre-existing drink. Like the Golden Stag is a variation of the Daiquiri, the Lady of Singapore looks to be a variation of the Pina Colada.