Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


2 Comments

Barrel-Aged Monogram

Well, OK, semi-barrel-aged. Barrel-aging a drink has two effects. The first is that all of the flavors in the different ingredients meld together, and the second is that the oak flavor of the barrel infuses into the spirits. I have had cocktails that were aged in mason jars, and I have had cocktails that were aged in actual barrels. I prefer the second variety, as I would imagine, most drinkers do.

monogram2

Generally one can only barrel-age aromatic drinks; citrus or dairy is too perishable to withstand the aging process. I wanted to try this process with one of my favorite drinks, the union club. My method was to premix all of the ingredients but the orange juice, and then add the orange juice at mix-time, as usual. I did not have a proper barrel, so instead I simply combined the bourbon and the liqueurs in a glass bottle with some toasted oak chips, and set them to age.

I tried the aging two different ways; in the first version, I oak-aged only the campari and maraschino, and in the second, I oak-aged all of the spirit ingredients. I ended up preferring the version with only the campari and maraschino together. As the flavors meld, they lose some of their distinctiveness. One of my favorite parts of tasting a mixed drink is picking out the individual pieces from the whole, and I found the flavor more interesting when the bourbon was separate.

Moreover, I designed this variation of the union club specifically for my birthday party, so I borrowed a page from Mark Sexauer, who made the excellent Humo Flotador for our Garnish-themed Mixology Monday.

monogram1

Monogram
1.5 oz Bourbon (Buffalo Trace)
1 oz Oak-Aged Campari and Maraschino (1:1)
1 oz Fresh Cara Cara Orange Juice
Shake all over ice and double-strain into a cocktail glass. Top with orange Scotch foam* and spray-stencil my initials onto the foam in angostura bitters.

*See below.

The orange and the liqueurs came together in such a way that they tasted very much like blood orange juice and bourbon. I think that owes in part to my use of Cara Cara oranges, which are a bit more bitter than navel or valencia. I did enjoyed the blood orange flavor, but on the whole I thought the drink on its own was lacking in brighter flavors.

We made up for the lack of brightness in the base by topping it with a light, citrusy foam. I followed Mark’s recipe, but I swapped out the mezcal for a blended scotch, which I infused for one day with orange peels, to help it match the drink below it. Mark’s recipe calls for two teaspoons of gelatin, but when I tried it that way, I found that my foam would begin to “set” in the glass and turn slightly jello-y.

I myself tend to drink mixed drinks quickly, but I have had many guests who prefer to sip slowly, so I halved the gelatin and I was very pleased with the results.

Orange Scotch Foam
1 tsp Gelatin
1/4 Cup Water
1/4 Cup Sugar
5 Egg Whites
3 oz Orange Peel-Infused Scotch
2 oz Lemon Juice
Combine all in an iSi Whipped Cream dispenser and charge with two cartridges. Shake vigorously.

After topping the drink with foam, we sprayed bitters through a Misto through a stencil that we cut with an exacto knife.

Orange, whiskey, Campari, and Maraschino. Shake, and garnish with narcissism.

Happy Monday.


9 Comments

I Should Buy A Boat: Rum, Cinnamon, Grapefruit, Champagne

I had very fond memories of this rum, grapefruit, cinnamon drink, and in fact, I remembered it as one of my happiest accidents. So, the other day, I mixed one up and I found that the flavor was too sweet, perhaps even cloying. I have updated the drink, looking through the lens of more experience running this blog. The new version, which I have named, is a significant improvement.

buyaboat1

In the original, I used Monin vanilla syrup, and white grapefruit juice, and I derived the cinnamon flavor from cinnamon sticks. When I remade the drink, I used pink grapefruit juice, due to availability, and my homemade cinnamon+vanilla syrup, which I make a bit rich at 1.2 sugar/water. I think the Monin syrup is closer to 1.0, and that the juice of white grapefruit is undeniably dryer, and perhaps a bit more complex than that of the pink.

It was not only the sweetness of the drink that did offend, it was also the texture, which I found to be slightly syrupy. The flavor, however, was balanced between cinnamon and grapefruit, so I did not want to adjust the quantity of syrup. Making a lighter syrup would be one option, but I preferred to lengthen the drink by pouring it over ice, and topping it with two ounces of champagne.

The ice is perhaps unnecessary, but I wanted to serve it at a party as a highball, and it did not detract from the texture. If your syrup is not a bit rich, I would not use ice.

buyaboat2

I Should Buy a Boat
1.5 oz Dark Rum (Doorly’s)
1 oz Ruby Red Grapefruit Juice
.5 oz Cinnamon Syrup
2 oz Champagne
Shake all but Champagne over ice and double strain over fresh ice. Top with 2 oz Champagne and garnish with a grapefruit slice. Grate a bit of fresh cinnamon on top of the grapefruit in front of your guest, for aroma.

The flavors of this drink somehow came together in a way that suggested cherries and almonds, even though neither of those flavors was present in the ingredients. There might have been notes of those things in the champagne we used (which was from Trader Joe’s, I can’t remember the label), but certainly not enough to create those impressions as distinctly as they were present in the drink.

I worry that my garnishing procedure grows too elaborate, sometimes. Part of my garnish-o-mania derives from the necessity to take interesting photographs, but it has become one of my favorite parts of the craft.

This post is running long, but one quick note on the name. It had rum, and champagne, and I was serving it at a formal party, so I named it after a popular internet cat picture, which I much admire.

i-should-buy-a-boat-cat

This is one of my favorite original creations to date. Cheers!