Paradise Louched

Paradise Louched

It's been exactly one year since I entered an about.com cocktail contest, so after returning from Tales of the Cocktail and feeling full of renewed inspiration, I decided that it might be time to step up to the plate again.

It just so happens that the July/August contest for this year just happens to involve one of my favorite spirits--absinthe, so I was immediately excited about getting to work on my entry.

As a long-time member of The Wormwood Society, America's Premier Absinthe Association & Information Network, I have a great deal of knowledge about the myths and realities of absinthe, and have sampled in the realm of 60+ different absinthes, including one pre-ban absinthe. I used my familiarity with the different flavor profiles to select what I believe is the perfect absinthe to use in my creation. 

My new-found love and enthusiasm for all things tiki led me to pick up a signed copy of Beachbum Berry's new book, Remixed: A Gallery of Tiki Drinks while I was in NOLA. From my reading, I learned that one of Don The Beachcomber's tricks was to use Pernod (once a great absinthe, now a pale shadow of it's former self) in small quantities to add depth and dimension to certain tiki drinks. So if a few drops of Pernod could punch up a tropical drink, could a tiki drink be created that used absinthe as the base? I decided it was my task to find out!

I chose to use a Swiss/blanche absinthe as the base of my drink since I believe the more anise and fennel-forward flavors would work better with tropical tiki flavors than would a more herbal verte. While I believe La Valote works best in Paradise Louched (a play on Paradise Lost), I realize that in many areas the selections of absinthes are limited at best and so I will mention that Pere Francois or Kubler would also work well in this drink.

In Paradise Louched, the absinthe is clearly present, yet functions in harmony with the rhum agricole, fresh juices, floral water, and is supported by the cinnamon syrup’s subtle spice. My goal was to create a drink that is readily accessible to even those who might not otherwise try or believe they would enjoy absinthe. Absinthe’s history is filled with so much myth, misinformation, and mystery, that the come-hither allure of a tropical drink presented in a whimsical tiki mug may just be the perfect introduction to the green (or in this case white) fairy.

1.25 oz of La Valote (Pere Francoise or Kubler are also acceptable)

1 oz Rhum J.M Gold

1 oz pineapple juice

1 oz fresh lemon juice

1 oz homemade cinnamon syrup (recipe below)

½ tsp orange flower water

In a blender, puree all ingredients with 1.5 cups of crushed ice until slushy. Serve in a tiki mug, adding additional ice to fill, and garnish with a straw and a sprig of fresh mint.

To prepare the cinnamon syrup take 3 cinnamon sticks, crushed, 1 cup water, and 1 cup demerara sugar and boil until sugar dissolves. Let the mixture sit to further infuse for 2 hours, then strain into a container and refrigerate for up to 1 month.

A Post-Thanksgiving Ramos Gin Fizz

I'm having my second Ramos Gin Fizz of the evening, and I realized that this is one of the most healthy beverages anyone can have. What other cocktail provides you with protein (from egg whites), calcium (from half-and-half), and plenty of vitamins (from lime and lemon juices)? Indeed, this drink is more like a healthy breakfast than a cocktail. The recipe I use is that of New Orleans bartender, Chris McMillian, from the Ritz-Carlton's Library Lounge.

Ramos Gin Fizz
1.5 oz gin (G'vigne or Plymouth is my recommendation)
2 oz half-and-half
one very fresh egg white
1/2 oz lemon juice
1/2 oz lime juice
1/8 oz orange flower water
2-3 drops Vanilla extract
1 oz simple syrup

Shake all ingredients vigorously in a shaker tin with NO ice for 1-2 minutes. Then add ice and shake again until it's so cold your hands hurt. Strain into a tall glass with no ice and add about 3 oz of sparkling water and stir. The resultant beverage should taste like a frothy, creamy sip of heaven.

Cheers! ~Dr. Cocktation

Something Old and Something New

Tonight, as I embark on a glorious 9-day-stretch of freedom from my day-job, I am working on both an old standby and a new creation. The old standby is the Brandy Alexander, and tonight's new creation is the Purple Haze. Both are creamy cocktails utilizing half-and-half. Although I tend to eschew the use of such indulgent ingredients in my day-to-day drinks, there is something about entering into the Holiday Season that almost grants me permission to throw my usual fat-conscious cautions to the wind.

Let's begin with the time-tested favorite--The Brandy Alexander
1 oz of Camus Cognac
1 oz creme de cacao
1 oz half-and-half
2 dashes Fee's Chocolate Bitters
Freshly grated nutmeg
Shake all ingredients over ice, and strain into a cocktail glass. Garnish with nutmeg.

Although I initially started with Robert Hess' recipe that calls for 1/2 oz more of brandy, I discovered that the equal balance ratio that I found in Harry and Wynn's Barflies and Cocktails: 300 Recipes(1927) more to my liking. The addition of the chocolate bitters happened just because I have them and thought, "What the heck." And you know what, it works.

Moving on to my new creation for this evening--The Purple Haze
1 oz Absolut Los Angeles vodka [Acai, Acerola, Pomegranate & Blueberry]
1 oz half-and-half
1/2 oz Chambord
2 dashes of Fee Bros Chocolate Bitters
3 dashes of Fee Bros Old Fashioned Bitters
1 coffee bean
Shake all ingredients over ice and strain into a cocktail glass. Garnish with a dark cherry.

The inspiration for this cocktail was a co-worker mentioning her love of cocktails made with Chambord. I initially started this cocktail using Stoli Blakberi vodka, which gave the drink an odd, metallic taste. I found the Absolut LA worked much better in the drink and echoed the smooth, rich dark berry fruit flavors of the Chambord. I added the bitters to spice things up (literally and figuratively) and to add another dimension to the drink. And the coffee bean? I threw one it (locally roasted Kaldi's coffee to be exact) because I wanted to add a bit of a coffee oil note to the whole shebang.

Cheers! ~Dr. Cocktation

Simple Festive Holiday Drink (for those who aren't liquor snobs)

A good friend of mine recently asked for a simple cocktail suggestion that she could offer to family and friends for Thanksgiving to round out her holiday beverage offerings. Knowing that she lives in a state that has limited liquor available, and that she would like something that is simple (not a lot of cocktail shaking, lemon zesting, ice crushing etc), approachable (for guests who don't normally drink gin martinis and Sazeracs), and festive, I set aside my penchant for snobbery and complexity, and instead looked towards the simple option of mixing a flavored vodka with a sparkling juice.

I know that many classic cocktailers tend to turn up their noses at the word vodka, but in my individual opinion, well-made (i.e. Charbay, Square One, Hangar One) flavor infused vodkas can play a role in making a delicious yet simple drink that anyone can enjoy (if pretensions are laid aside).

Now that I've worked through my defensiveness, let's move on to the drink itself. For the sparkling juice, Trader Joe's sparkling Pomegranate, Blueberry, and Cranberry are great, flavorful, inexpensive options. When I first tested various flavor combinations I was surprised to find that like doesn't always mix well with like. For example, cranberry vodka mixed with cranberry sparkling juice is not delicious, but if you use pomegranate or blueberry juice, you've got a winner. I'm sure that some of the better sparkling apple ciders and grape juices would also work well with a well-made fruit vodka. Use your imagination, and don't forget the garnish. For those who aren't so adventurous, I'll recommend the following combination as an example:

1 oz Charbay Pomegranate vodka in a champagne flute
top with Trader Joe's sparkling Cranberry juice
drop a fresh cranberry in the glass

Cheers! ~Dr. Cocktation

Judy's Premium Baltimore Zoo

Back in my undergrad days at Truman State University (although then it was called Northeast Missouri State University) one of my favorite local bars was TP's Office. At TP's the specialty house drink was a Baltimore Zoo--a Long Island Iced Tea type of drink with a twist. Although these types of drinks are often high in alcohol and low in quality (designed to deliver maximum intoxication for minimum money, perfect for any college student wanting a budget buzz), I feel a certain nostalgia for this fruity, high-octane beverage. A few weeks ago my college roommate came over for dinner and she reminded me of the Baltimore Zoos we would consume with reckless abandon. This walk down memory lane prompted me to recreate this beverage with some premium ingredients designed to appeal to my more sophisticated adult palate. By using these higher quality liquors and mixers, the drink retains it's fun, fruity, racy appeal, yet avoids turning into a barely-palatable ticket to hangover city. I give you, Judy's Premium Baltimore Zoo...

Judy's Premium Baltimore Zoo
1 oz G'vigne gin
1 oz Mount Gay white rum
1 oz Lazaronni amaretto
1 oz Southern Comfort
1 oz Luxardo Triplum
1 oz any decent vodka
1 oz homemade sweet and sour (lemon, orange, lime juice with simple syrup)
1 oz Fee Bros grenadine
1 oz Bud Select

Shake everything minus the beer in a shaker with ice. Strain into tall glass over ice. Add beer and stir. Garnish with a lemon slice, cherry (preferably not those soulless bright red ones in a jar, but a frozen, pitted dark cherry from Trader Joe's would do nicely), and a colorful bendy straw.

Cheers! ~Dr. Cocktation

2 Cocktails in Honor of My Doggy--Chablis

Hello and welcome to Cocktations--my effort at documenting all of the cocktails, the good, the bad, and the ugly, that I make up on weekends after the 5pm whistle blows on Fridays. I'll also be documenting the creations of others that I try, tweak (or just leave as is), and enjoy (or not). I'm not a bartender, or a professional mixologist. I am a psychologist (no, I'm not interested in analyzing you), a wine dork, a foodie, a home do-it-yourself-er, and many other things. I am also a cocktail enthusiast who loves to experiment at home in the hopes of coming up with that perfect cocktail that is so much more than the sum of its parts--the holy grail of cocktails [insert angels singing and bright ethereal lights here].

To start things off, I though I would post the recipe for 2 cocktails that I made in August of 2009 (08.08.09 to be exact), in honor of my puppy, a 13-year-old Maltese named Chablis.

The Chablis
3 oz Lillet blanc
1 oz limoncello
squeeze of lemon
3 dashes Fee Bros cherry bitters
3 oz sparkling water
Build in a highball glass over ice.

The Collapsing Trachea
[So named for my doggy's condition. I figure when life gives you "lemons" make "lemonade."]
3 oz Lillet blanc
1 oz limoncello
1/2 oz kirschwasser
3 oz cream soda
squeeze of lemon
Build in a tall glass over ice. Garnish with lemon slice.

These two drinks are obviously variations on the same theme, with the use of Lillet (obviously a tip-of-the-hat to my puppy's French name), the limoncello, and a cherry element in each (due to my doggy's sweetness). Both were quite enjoyable in their own ways, and I hope if you try them you enjoy them as well.

Cheers!
~Dr. Cocktation