Looking for something to do with that extra pecan oil and xanthan gum you have kicking around the house? Dave Arnold can help.
Monthly Archives: December 2009
I bet Santa likes clarified lime juice.
Here’s Dave Arnold doing his thing. This is part of a really cool series called 12 Second Cocktails, courtesy of HungryNation.
I forgot to mention in yesterday’s post that for take 2 of the Jalapeño Old Fashioned, I subbed Regan’s orange bitters.
45% abv, these bitters were designed by cocktail guru Gary Regan and are produced through the Sazerac/Buffalo Trace company. The bitter orange comes through first and leads to a spicy mid-palate (think cinnamon and clove). These bitters are complex with a lingering, herbaceous finish. It only takes a few drops to make your cocktails more exciting. I love these in Manhattans.
You can purchase them through Amazon or the Buffalo Trace online gift shop. If you’re in NYC, you can pick them up at Union Square Wines. If you’re a last minute shopper like me, you can use them as an inexpensive, yet thoughtful stocking stuffer.
The Old Fashioned might have been the first drink to be called a cocktail. I just purchased David Wondrich’s book Imbibe!…, so when it arrives I’ll fill you in. People can be oddly particular about cocktails, especially when the cocktail in question dates back to the 1880s. Most recipes look something like this:
*1 1/2 to 2 oz. whisky (some prefer bourbon or rye over scotch and in the Midwest, they dig it with brandy)
*1 sugar cube with enough water to dissolve it (you can skip this step with simple syrup)
*2-3 dashes of bitters (most call for Angostura)
*an old-fashioned glass (also known as a lowball or rocks glass; essentially a short tumbler – gazing into the future, I can picture myself sitting in a rocking chair on the front porch, demanding that someone fill up “grandma’s tumbler”)
*oranges, lemon twists and cherries are common garnishes and some modern recipes call for the drink to be topped off with club soda (why dilute it?)
For the procedure, dissolve the sugar (or add simple syrup) in an old-fashioned glass, add bitters, add ice, add whisky and garnish.
I was recently experimenting with a twist on this drink. When I have people taste Glen Thunder, I often hear “cornbread”. I happen to like jalapeños in my cornbread and that’s what got this whole thing rolling. You see jalapeños in tequila drinks all the time – why not corn whiskey? I mentioned the idea to Seider at the Summit Bar and he made me an Old Fashioned with McKenzie Rye and Glen Thunder, spiked with jalapeños.
I didn’t see exactly what he did, nor did I ask him proportions, but I attempted to recreate it a few days later.
I was happy with the result, though I was jealous of Seider’s perfectly square and gynormous ice cube. I gave it another try, thinking a little citrus might be nice.
Tonight I’m hosting a tasting for Laren Spirer, Selena Ricks and Hal Wolin. I’ll be presenting the line up from Finger Lakes Distilling.
Laren pens Sweet Blog o’Mine (gotta love a Guns n’Roses fan) and also contributes to Serious Eats, Gothamist and Savory Cities. Selena writes The Dizzy Fizz, a blog on the NYC cocktail scene that also features a great glossary. Hal is behind A Muddled Thought and is currently featuring a pretty stellar gift giving guide.
Stay tuned and I’ll let you know how it goes!
Like any good woman who had a day off from work, I handed my man a martini the moment he walked through the door. When I asked how it was, he responded, “boozy”.
There’s good reason for that – I had made him a Vesper. I’ve mentioned this cocktail before in a post focused on Vermouth and Manhattans, but the inspiration this time was grapefruit bitters from Fee Brothers. I purchased the bitters a few weeks ago and hadn’t had a chance to make anything with them yet. I knew gin would be a good match and after that, I based it on what was in the house.
3 parts gin, 1 part vodka, 1/2 part Lillet, shaken over ice. I chilled the martini glass and put 3 dashes of the bitters in and then strained my boozy mixture into the glass.