September 28th, 2009 by Colonel Tiki
I’m doing a drive-by MxMo this month: Lately my free time has been somewhere between thin on the ground and nearly invisible. This certainly hasn’t stopped my thinking and plotting though.
I just love Black Cardamom – it has the same fabulous pungency mixed with a haunting smoky character that comes from the wood fires used to dry it.
I’ve been hanging on to it for a while and recently put it to good use macerating in blanco tequila. The smoke and camphor suit the agave.
Then the folks at eGullet host this month’s MxMo and the idea came to me: Milk punch using the black cardamom mixed with the flavors of horchata. Rice milk turned to be too thin; Milk likewise. ½ & ½ was perfect.
So without further ado, I give you “Leche Libre.” Yes, a bit too precious a name but I like it.
Leche Libre
2oz Black Cardamom macerated Blanco Tequila
3oz ½&½
¾oz cinnamon syrup
nutmeg
shake all but nutmeg with ice and strain into glass coffee mug or brandy snifter filled with ice. Garnish generously with freshly ground nutmeg.
Posted in Cinnamon, Drinks, Mixology Monday, Tequila | 3 Comments »
June 8th, 2009 by Colonel Tiki
Sometime ’round about 2002 a friend of mine returned from Amsterdam with a ceramic bottle of Corenwyn. Since then, I’ve been completely enamored with Corenwyn, genevers, and old-tom gins. Blair over on the Mixoloseum Blog can tell you more about Genever and such, I’ll just say it is delicious.
This past Thursday’s TDN was centered around Bols new launch of their Genever. It is a fabulous product. Right now it has limited availability and I look forward its expansion (and support from the OLCC, I hope). It has a mouth feel of velvet and a refined balanced flavor profile that ends in warm malty notes.
The strange late spring heat wave we’ve been having here in Portland directed me toward my concoction that I delivered to TDN. My friends Molly and Zorn (both PDX bartenders with decades of experience) introduced me to the wonder of chile peppers and fruit in cocktails. Greg Hoitsma over at Andina also has great success with Habañero and Passion Fruit (an amazing combination). I am particularly obsessed with the pineapple/lemon/simple/chile, featuring a good earthy chile such as a Jalapeño or a Serrano. For a Thai chile or birds-eye I think I might switch out the lemon for lime.
I’m very happy with the result from the below concoction. It is amongst the four finalists over at the Mixoloseum Blog. Please go over there to vote for it if you find it surpasses the competition, as I do. Also if you’re over there try out the “Malt Gasoline.” It’s a wonderful swizzle only slightly less of a winner than mine. 
Photo courtesy Tiare (www.amountainofcrushedice.com)
G.V.D (godverdomme)
2 oz Bols Genever
½ oz pineapple juice (fresh, please)
½ oz lemon juice
½ oz vanilla syrup (sub simple)
few pinapple chunks
3 slices jalapeño or serrano chile
dash aromatic bitters (fee’s old fashioned, angostura, &c.)
Muddle pinapple chunks, chile, and juices. Add remaning ingredients and shake with ice to mix and form head. Double strain into cocktail glass and garnish with lemon twist (or as Tiare has in her beautiful shot, pineapple wedge and chile).
Posted in Drinks, Indigo Firmaments, Mixoloseum, Original Creations, TDN, genever | No Comments »
May 18th, 2009 by Colonel Tiki
Is it that time of the month again? Sakes alive, how time flies. Sebastian is just past 4 months old and Tiki Kon is only 2 months away.
This month the Internet’s favorite all-around superb stylish talented and popular fellow, Chuck Taggart hosts May’s Mixology Monday. He’s chosen Amaro for the theme.
Italian Amaros (Amari?) are bitter liqueurs meant to stimulate digestion or alleve indigestion if need be — digestive bitters. We’re all familiar with Campari and Fernet and likely some are familiar with Cynar which is made with artichokes. The Italians have dozens (if not near past 100) more. They are usually built on wines fortified with high-alcohol extractions of botanicals, spices, and bittering agents. Amaros are current loves of stateside bartenders who are reaching for something to suit the body of the cocktail more than the traditional shake of strong aromatic bitters for the nose of the drink.
I’ve loved every amaro I’ve tried withough fail, so I though it fitting to pair my cocktail with a liquor that I’ve been fighting to develop a taste for and until only recently failed: Tequila. Try as I might to find avenues and gateways into appreciating tequila (mescal, cachaça, etc.) it was no use. This was my bane – my last liquor to conquer and I had failed. That is, until recently. It just clicked into place – it finally made sense. Much to my relief I now have another color in my pallete and this is my first recipe using the toungue-timber of the hearts of blue agave. I hope you enjoy. I pair it with two of my favorite amaros: Cynar and Averna.
Amaro Amigo
½ oz Cynar
½ oz Averna
¾ oz Tequila Ocho Plata (or other 100% blue agave blanco tequila)
½ oz blood orange juice
¼ oz lime juice
½ oz Cointreau
dash cinnamon tincture (or cinnamon heavy bitters)
dash herbsaint
Stir with ice in mixing glass and double strain into cocktail glass. Olé
Thanks to Chuck for hosting!
Posted in Amaro, Drinks, Indigo Firmaments, Liquors & Liqueurs, Mixology Monday, Tequila | 1 Comment »
MxMo September 2009 – Dizzy Dairy
