Measure & Stir

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


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Rum, Allspice, Pineapple, Barley Wine

For the next drink in our beer cocktail series Joe really wanted to experiment with a barley wine. We shopped around and ended up using a locally brewed barley wine, from Pike Brewing. Usually I’m not super impressed with their beers, but their barley wine is pretty legit.

pineapple express 2

Pineapple Express
1.5 oz Smith & Cross rum
.5 oz Allspice dram
2 oz Pineapple juice
Dash of aromatic bitters (Angostura)

Shake, strain over ice, top with 2 oz barley wine. Garnish with a pineapple wedge.

The idea to combine pineapple and barley wine started with blue cheese. Blue cheese and barley wine are great together. Blue cheese and pineapples are great together. Why not pineapples and barley wine? Turns out that they are indeed great together, no blue cheese required! We threw in the allspice as well because allspice fits in so well with rum and pineapple.

pineapple express 1

This beer cocktail features a wonderful aroma of pineapples and musky hogo. The sip opens up with pineapples and allspice, and finishes with a smooth caramel flavor. The barley wine was pretty hoppy and bitter, and helped add an interesting dimension to the drink.

We kind of debated what sort of base spirit to use in this drink for a while, and eventually we settled on a rum with a funky, musky flavor profile, like a rhum agricole. Although it was very tasty, we can’t help but question ourselves. Perhaps this drink would have been even better if we had used a gin, a bourbon, or maybe even a scotch. If you decide to mix this yourself, start with gin (and orange bitters), and go from there.


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Mezcal, Lime, Cilantro, Negra Modelo

Continuing our beer week, today’s drink comes out of a book about beer cocktails, creatively named “Beer Cocktails”, by Howard and Ashley Stelzer. I really wanted to make a beer cocktail with mezcal, and so this one piqued my interest.

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Para Todo Bien
2 oz Mezcal
1 oz Lime juice
.75 oz Simple syrup

Muddle 3 – 4 sprigs of cilantro in the syrup, then add the mezcal and lime juice and shake over ice. Salt half of your glass’ rim, then double-strain the drink into the glass, topping it off with 4 oz Negra Modelo. Garnish with cilantro.

We unfortunately used the last of our cilantro when muddling, so we improvised and garnished our drink with a lime wheel. Also, the original recipe says you should top the drink with 12 oz of Negra Modelo, and that was supposed to make two servings in total. We decreased the amount of beer in ours to 4 oz and kept it to one serving because we didn’t want to drown the drink in so much beer, and because we felt like the portions seemed more enjoyable as a single serving.

paratodobien2

Admittedly, this drink is margarita-esque. A good way to save a bad margarita (maybe the kind you get at your neighborhood Mexican family restaurant, and the like) is to pour some Corona or Negra Modelo into your drink. This beer cocktail extends this idea, using a quality margarita as the base. It’s true that you won’t find any triple sec here, but the beer kind of occupies the same space and lends similar flavors to the drink. And of course the mezcal just keeps things mysterious and interesting.


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Bourbon, Suze, Creole Shrubb, Spaten Optimater

This week is beer cocktail week, so we’ll be posting a series of beer drinks. Today’s drink came together almost on its own, although its construction was controversial. Joe and I were trying to think of something to do with his bottle of Suze, maybe a spirit-driven drink. We came up with an idea and had something that tasted marvelous, but then Joe wanted to pour beer all over it. We debated whether or not we should add beer for about five minutes, and in the end Joe convinced me and we did it. I must say that it was worth it.

kaiser suze

Kaiser Suze
1.5 oz Bourbon
.25 oz Suze
.25 oz Creole Shrubb
Dash of aromatic bitters (Angostura)

Stir over ice, strain. Top with 2.5 oz Spaten Optimater (or any doppelbock will do). Garnish with an orange twist.

The beer we chose was Spaten Optimater, which is a dark German malt beer. On its own, it has a floral, malty, toasty bouquet and tastes of dark fruits – maybe prunes – and caramel, and finishes with a slight bitterness. What convinced me about this beer? Well, it just tastes great with bourbon. Also, this is one of Joe’s all-time favorite beers (as well as his father’s, so I’m told), and so in it went.

kaiser suze2

Even without the beer, this drink tastes great. With the beer, though, it tastes even better, although it does loose a bit of its hard edge. The beer’s caramel and dark fruit flavors complement the bourbon, and its sourness emphasized the bitterness of Suze. The creole shrubb is almost a cheater’s ingredient (it’s so tasty!), and the citrus notes in the beer help it feel at home in the glass.

Enjoy!


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Libation Laboratory: Running the Gimlet, Part III

For the past two weeks, Joe and I have been exploring the world of citrus cordials by mixing various gimlets. In Running the Gimlet Part I we made a lemon cordial, and in part II we made a lime cordial. For part III of this series, we played with a grapefruit cordial.

Here’s our grapefruit cordial recipe:

Grapefruit Cordial
1 cup Grapefruit juice
1 cup Sugar
Peels of 3 grapefruits

Add peels, juice, and sugar to a pot over medium heat. Heat and stir until the sugar integrates with the juice and strain.

It’s OK to be a little bit lazy with the piths when making grapefruit cordials, since grapefruit is rather bitter anyway.

grapefruit gimlets

From left to right, bottom to top, we have: scotch (snifter), bourbon (rocks glass), mezcal (coupe glass), tequila reposado (martini glass), and rum (cocktail goblet).

Scotch Grapefruit Gimlet

Eye: A warm, rust-colored brown.
Nose: Mostly scotch.
Sip: Smokey scotch, a bite of grapefruit.
Finish: Scotch and grapefruit balanced each other well.

This combination was the clear winner of the night. Tart citrus and scotch is a great combination, as we knew from the blood and oak. The scotch we used was Longrow 10, which isn’t very smokey or savory, because we wanted to avoid adding those sorts of flavors to grapefruit. I didn’t expect this gimlet to steal the show, but it did.

Bourbon Grapefruit Gimlet

Eye: Brown.
Nose: Spice and citrus fruit.
Sip: Oaky spice from the bourbon, sour, sweet grapefruit.
Finish: Smooth and fruity.

I’ve always enjoyed making whiskey sours with grapefruit juice, so I knew this combination was going to be tasty. Just go ahead and make this one. You’ll thank us. I think this was probably my second favorite grapefruit gimlet.

Mezcal Grapefruit Gimlet

Eye: Pink
Nose: Cactus, smoke, sweet citrus.
Sip: Mezcal with grapefruit.
Finish: Mostly mezcal.

I love mezcal, so I had high expectations for this drink, but I was let down. In our past gimlet experiments, mezcal had paired well with lemon and lime, so why not grapefruit? Well, it turns out that this was the weakest pairing we came up with for grapefruit. In this drink, mezcal and grapefruit did not do each other any favors, and the two flavors fought each other in the glass. I was throughly disappointed.

Tequila Reposado Grapefruit Gimlet

Eye: Pinkish yellow, like a sunset.
Nose: Strong grapefruit scent.
Sip: Tequila and grapefruit.
Finish: Mostly grapefruit.

Once again, I had high hopes for tequila and grapefruit, as we’ve mixed the two together before, in the strawberry paloma. Although this gimlet was better than its mezcal cousin, it just didn’t blow me away. Somehow the two flavors didn’t harmonize the way we had expected them to. I don’t think I’d make this gimlet again.

Rum Grapefruit Gimlet

Eye: Rust.
Nose: Fruity.
Sip: Caramel, fruits, grapefruit.
Finish: Sweet notes from the rum, bitter notes from the grapefruit.

This gimlet was excellent. We’ve paired grapefruit and rum before, so we kind of knew this was going to be awesome. We used Doorly’s rum, and the grapefruit cordial complemented its fruity, citrus flavors very well. It was hard to stop drinking this one, but it still didn’t gel as well as the scotch or bourbon gimlets.

I wonder if you are as tired of gimlets as we are!


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Tequila Reposado, Imbue, Suze

Happy Repeal Day!

A few weeks ago, after work, Joe and I went to a bar on capitol hill, here in Seattle, called Liberty. I asked the bartender to mix something for me with Suze, since I saw it proudly displayed in their bar, and was thinking about that Suze gimlet. I didn’t have any particular base spirit in mind, so I let the bartender make whatever he felt like. Having enjoyed this drink so much, Joe sought out a bottle of Suze for himself, and since acquiring it, we’ve made this drink several times.

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Genciana
1.5 oz Tequila Resposado
.75 oz Dry vermouth (Imbue)
.375 oz Suze

Stir, strain into a cocktail glass. Garnish with a lemon twist.

At the bar, this drink was made using the 6:3:1 formula, using Cocchi Americano, which we’ve done a few times since, and which is great. However, in a home bar, it’s not practical to have more than one dry and one sweet vermouth open at a time, and Joe’s dry vermouth du jour happened to be Imbue, a bittersweet vermouth from Oregon. Imbue tastes like pears, honey, and pinot gris in the sip, with a bitter, dry, herbal finish. We thought that Imbue needed a little bit of extra help to stand up against the Suze, and so we adjusted the amount in this recipe.

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This drink is a brilliant golden yellow color and smells appropriately of lemon. Somehow the fruit notes from the vermouth combine with the lemon and Suze to produce a sip with a hint of nuttiness, almost like a cashew flavor, that is hard to explain, but delicious. The finish is bitter, from the Suze as well as the vermouth, and smokey, from the tequila.

A very tempting way to enjoy Suze, indeed.


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Libation Laboratory: Running the Gimlet, Part II

Joe and I made a variety of citrus cordials, and mixed up some gimlets, trying out various base spirits with each sort of cordial. In this series, we present our tasting notes. Part II brings us to the lime cordial, which was so tasty that we went a little nuts and made six different gimlets!

Lime Cordial
1 cup lime juice
1 cup sugar
Peels of 8 limes, piths removed.

A word of advice when making a lime cordial: You need to remove as much of that lime pith as you can. Lime pith is very bitter, and can ruin your cordial. Lime cordials are a huge pain to make, but the payoff is worth it, I promise.

Round 1

lime gimlets 2

In the image above, from left to right, we have:

Mezcal Gimlet

Eye: A slightly yellow clear, with a ghastly green glow.
Nose: Cactus and lime.
Sip: Smokey cactus, sweet lime.
Finish: Sweet.

The mezcal gimlet was excellent, probably one of my favorites out of the six that we made. Lime and mezcal really go well together, and the cordial mixes very well with mezcal, indeed. I love the depth that the mezcal’s smoke adds to such a simple drink.

Suze Gimlet

Eye: A deep yellow, almost amber.
Nose: Herbal.
Sip: Bitter, herbal, dry, crisp.
Finish: Dry, suze is pronounced in the finish.

Suze is a gentian-based liqueur, and as such it tastes very bitter. Honestly, this would make a decent apéritif, as it is slightly sweet, but mostly bitter and dry. Perhaps Suze has an acquired taste, but it is one that is well worth acquiring. This was in the top three, for sure.

Gin Gimlet

Eye: Clear, with a hint of green glow.
Nose: Botanicals and citrus.
Sip: Gin is present in the sip.
Finish: The lime cordial balances out the finish.

Of course we had to make a gin gimlet. A word of advice: the gimlet is a simple cocktail, and as such, it emphasizes the base spirit, so don’t skimp out and use the cheap stuff, go for your favorite gin, as the gimlet is a brilliant way to showcase it. I’m not sure I need to say much about this gimlet, since we’ve all probably had it a million times. If not, definitely make sure you try one soon.

Round 2

gimlets2

In the image above, from left to right, we have:

Fernet Branca Gimlet

Eye: Brown
Nose: Fernet Branca
Sip: Fernet Branca
Finish: Fernet Branca, lime detectable in the finish.

Drinking lime juice and Fernet Branca is a delicious experience, and so Joe and I had high hopes for mixing Fernet with our lime cordial. It worked out about as well as Fernet and lime, which is to say it was great, however I will probably stick to squeezing fresh limes into my Fernet in the future. Making a lime cordial is a pain, whereas juicing a lime isn’t, and the extra effort involved in making the cordial isn’t justified by this gimlet.

Wray & Nephew White Overproof Rum Gimlet

Eye: White, hard to discern that lime cordial is present.
Nose: Sweet fruits, and citrus.
Sip: Strong grassy hogo, mellowed by the lime cordial.
Finish: Rum and lime are both present, well-balanced.

The Wray & Nephew gimlet was outstanding, and definitely in my top three. I love rum agricole, with its funky, grassy flavors. Wray & Nephew lacks some of the frutier notes that I’ve had in other white rums, but that is OK here, since it gets out of the way and gives the lime cordial some breathing room. Together, the two components balance each other well. Make this gimlet, you won’t be sad.

Tequila Reposado Gimlet

Eye: Yellow.
Nose: Smoke, citrus.
Sip: Tequila and lime.
Finish: Smoke, lime.

The tequila gimlet was quite similar to the mezcal gimlet, as you might expect. After the success of the mezcal gimlet, I wanted to see how tequila reposado would work out, and the results were similar. Of course lime and tequila match well, but I think I enjoyed the smokier flavors present in the mezcal gimlet.

Next week: Grapefruit Cordials.


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Sangriento Maria: Mezcal, Heirloom Tomato, Cumin, Chili Garlic Sauce

Joe, for whatever reason, is determined to make a bloody mary that he honestly enjoys, despite agreeing that nobody is excited by savory cocktails and that the bloody mary may be beyond saving. At best, in my opinion, tomato drinks taste like spiked, soupy salsa. At worst, they’re retch-inducing. Yet Joe tries to not only make these drinks palatable, but to make them great. His measure of success is whether or not we’d want to mix the drink twice in a night. This time it actually happened!

Sangriento Maria
2 oz Mezcal
2 oz Heirloom tomato juice
.5 oz Lime juice
.5 oz Cumin syrup
1/2 teaspoon of Chili Garlic Sauce (Huy Fong)

Shake over ice and strain into a cocktail goblet filled with fresh ice. Garnish with a quesadilla, si se puede.

To give this drink a more round tomato flavor, we used a medley of freshly juiced heirloom tomatos instead of sticking to one variety. If you don’t have any cumin syrup on-hand, or don’t feel like going through the trouble of making a batch, you can mix a pinch of cumin with simple syrup, to taste, and achieve a similar flavor. The bit of chili garlic was some last-minute serendipity, as I happened to have a bottle of Huy Fong in the fridge at the time.

Serving this sort of drink over ice helps to cut down on the tomato juice’s heavy viscosity, making it easier to enjoy. I’ve also found that using a smokey spirit, like mezcal, helps to distract you from the fact that you’re drinking tomato juice. That, or using teas also works well with tomato drinks. This bloody mary was so tasty that we ended up mixing another at the end of the night, but, the second time we made it, it did have that “spiced salsa” quality to it, so we’ve adjusted the amount of chili garlic sauce for our final recipe, presented above.

This is the last bloody mary drink for a long while. Lo sentimos.