Measure & Stir

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


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In His House in R’lyeh

…he related startling fragments of nocturnal imaginery whose burden was always some terrible Cyclopean vista of dark and dripping stone, with a subterrene voice or intelligence shouting monotonously in enigmatical sense-impacts uninscribable save as gibberish. The two sounds frequently repeated are those rendered by the letters “Cthulhu” and “R’lyeh.”
The Call of Cthulhu, by H. P. Lovecraft

Friends, let’s talk about squid ink. Ever since the early days of Measure and Stir, I have wanted to try to make a squid ink cocktail. It’s rare to be able to make a drink which is so jet black, blacker than blackstrap rum, blacker than coffee, blacker even than kurogoma. I don’t normally select drink ingredients based upon their color, but in this instance I was hoping to capitalize on the briny, oceany flavor of the squid ink.

I had never tasted squid ink on its own, and it turns out that while it smells very fishy, it tastes primarily of salt, and only subtly of that. The amount of squid ink needed to color a drink is much smaller than the amount needed to flavor it. A pinch of salt would work about as well.

Integrating the squid ink into the drink was a small challenge. It is very solid, and although it can be dispersed, it will not do so willingly. A vigorous thrashing with my barspoon is not enough to break it up; I had to use my immersion blender, which I also use for making egg white foams. For the base of this drink, I selected a rum sidecar, hoping for synergy between its citrus and any oceany flavors which might manifest.

Moreover, I used Kraken rum as my base, both for its thematic content and because I have greatly enjoyed rum sidecars made with kraken in the past.

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In His House In R’lyeh

1.5 oz Kraken Rum
.75 oz Lemon Juice
.5 oz Cointreau
1 tsp squid ink
Combine all ingredients mixing tin and integrate using an immersion blender. Once the squid ink is dispersed, shake over ice and strain into a cocktail glass. Garnish with many tentacular strips of orange rind, and a dash of evil.

I’ll flatter myself and say that the briney flavor of the squid ink created an intriguing impression of fresh seafood that blended harmoniously with the flavors of citrus and spiced rum. To be honest, I wasn’t totally sold on the spices, but they did add something that would have been missing with an unspiced rum. I have a bit of a one-track mind when it comes to these things, but an unspiced rum and a dash of mezcal might have been an improvement.

I won’t say this was an immensely delicious drink, but I could see it as an acquired taste, and I enjoyed the novelty of the flavor, if nothing else. I tried making a second squid ink cocktail, but it looked exactly the same, sans theatrical garnish. Thereupon I grew tired of such monotonous aesthetics, and made drinks of other colors. My recommendation is that you only make one squid ink cocktail per session.


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Not For Everyone: Fernet, Mezcal, Elderflower

It’s been a while, Measure and Stir. Is anyone still reading this feed? I can’t promise I’m going to post with any regularity but I’ve been away for a while and lately I’ve been feeling the itch. I haven’t been posting, but I have been learning.

I have been spending a lot of time developing my technique. In the past, I confess there were times that I sacrificed the quality for novelty in pursuit of new and unusual drink recipes. I am humbler now, and I will try to push my limits to bring you new drinks that are more subtle, more balanced, and more refined.

Tonight I found myself craving a small digestif. I keep a backup for my backup bottle of fernet, and I knew I wanted a no-nonsense kind of a drink. I started with the idea of an old fashioned fernet cocktail, but I was out of simple syrup. Shameful.

Instead, I reached for elderflower as the sweetener, because I have seen St. Germaine mixed with Fernet before, and I found it to be a pleasing combination. Fernet is already bitter enough, so instead of bitters, I wanted to add a base spirit as the smallest component. I like elderflower and mezcal, so I felt like it was a natural choice.

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Not For Everyone

2 oz Fernet Branca
.5 oz Elderflower Liqueur (pür likör)
.5 oz Mezcal (Del Maguey Mezcal de Vida)

Stir and strain into a chilled mason jar with a large ice cube. Garnish with a lime twist.

A savory quality emerged in this drink. The pür elderflower is not quite as sweet as St. Germain. If you are using St. Germain, you should probably use .5 oz, but if you are using pür like I did, you might consider .75. The elderflower in this ratio cut the bitterness, but it did not contribute as much to the end flavor as I would have liked.

Even so, the intersection of these three ingredients had a savory, almost bacony quality, It started with Fernet’s bitterness on the sip, gave way to elderflower and agave, and concluded with smoke and menthol.

It settled my stomach.