Measure & Stir

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


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Thai Tea Rum Fizz

Last week Joe and I were trying to use up the Thai tea syrup that we made for Thai week. I really wanted to try rum and Thai tea syrup together, so I suggested that we make a drink out of the two. We waited until later in the session to explore this idea, and, since we hadn’t made one yet, why not a fizz?

Thai Tea Rum Fizz
2 oz Doorly’s rum
1 oz Thai tea syrup
.75 oz Acid phosphate
1 oz Heavy cream
Dash of allspice dram
White of 1 Egg
Top with soda water and flamed angostura

Combine all but the toppers and dry shake for about a minute. Add ice and shake again to chill. Strain into a tall glass and top with soda water. Add 4 drops of angostura and use a toothpick to swirl it into the foam. Flame a bit more angostura over the top.

Traditionally, a fizz contains gin, lemon juice, sugar, and carbonated water. A Ramos fizz has all of that plus egg white, cream, and orange flower water. We decided to make ours more like the Ramos fizz, with some twists. I wanted the flavor profile to be focused on the rum and thai tea, so I chose to use acid phosphate as the souring agent, which is sour yet neutral. Unfortunately, we didn’t have any orange flower water, but we added some allspice dram to spice it up a bit, which paired well with the rum.

The fizz is an interesting form of cocktail. I guess I would describe this drink as kind of like an alcoholic milkshake. At first I wasn’t sure it was what I wanted, being rich and thick, but by the end of the glass I was sorry to see it finished. The aroma of charred bitters and the tiny bite from the allspice complement the rum rather well. Working with cream turned out to be a double-edged sword because, although it adds body to the drink and helps to draw out the sweetness in the tea flavor from the syrup, too much of it clobbers some of the tea’s complexity. For that reason, we used half as much cream as you usually would for a Ramos fizz.

Enjoy!


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Libation Laboratory: Smith and Cross, Pineapple, Acid Phosphate

Last week, we were sipping on some  Smith & Cross, discussing how we hadn’t made any great tasting cocktails with it yet, and decided to fix that. Joe had procured this particular bottle on his last trip to California, as Smith & Cross can’t be found in Washington (yet?). It has a great caramel flavor, with hints of mixed tropical fruits.

We both agreed that this rum would taste great with pineapple, but we were tired of mixing tiki drinks. We were also tired of mixing sours, yet we both wanted to add some kind of souring agent. We didn’t want to use lemon or lime juices, really, since we felt like either would interfere with the groovy combo of pineapple juice and Smith & Cross. So we turned to an old soda ingredient, acid phosphate, which tastes of nothing, but adds sourness to a drink

From there, our opinions differed, and so today we present to you two drinks; variations on the same theme.

La Cruz y Piña
1.5 oz Smith & Cross rum
.75 oz Pineapple juice
.25 oz Cointreau
.25 oz Acid phosphate
.25 oz Kraken rum (to float on top)

Shake, strain, float .25 Kraken rum on top, garnish with blood orange wedges impaled on a sugar cane spear.

James: The acid phosphate does a great job of adding a neutral sourness to the rum and pineapple, but I personally felt like it needed some sort of citrus note, so I settled on using Cointreau. Blood oranges not only look sexy, but their tart aroma and appearance help to emphasize the orange liqueur. Although I was trying not to go tiki, I couldn’t help but be inspired by the genre, especially given the ingredients, and so I floated some Kraken on top. It was totally worth it.

The Limeless Lime
1.5 oz Smith and Cross
1 oz Pineapple Juice
.5 oz Falernum (Velvet)
.5 oz Acid Phosphate
Shake over ice and garnish with a pineapple fan.

Joseph: I made a pineapple fan by selecting three fronds from a pineapple and pinning them together with a toothpick, if that’s not completely obvious. I think it probably is. To be honest, I have overdosed on tiki lately, but the falernum/pineapple/dark rum combo is assuredly a tropical one. What was interesting to me was the way that we are so accustomed to lime in tiki, that I could not help but think of lime, even though I knew there was none. When I first purchased Mr. O’Neil’s acid phosphate, I was not entirely sure what to do with it, because I am so used to sourness being conjoined with citrus. I think the real intrigue of acid phosphate is not what it adds to a drink, but what it makes possible to take away.

Using acid phosphate is interesting because you can subtract the lemon or lime from any sour drink this way, and simplify it, preserving its balance while emphasizing its aromatic qualities. The orange in James’ drink impressed me more than the falernum in mine; both drinks were satisfying, but on the night in question, my mood was more for the fresh flavor of orange rather than the warming and exotic spice of cloves.

Have a great weekend, and we’ll see you again on Monday!


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Apple Mocktail

From time to time, one entertains a guest who does not wish to drink alcohol, for reasons of pregnancy, designated driverdom, alcohol intolerance, teetotalism, mormonism, or similar pathologies. This drink isn’t really for those people, because it pushes the mocktail line ever so slightly. This drink is more for those nights when one wishes to drink without drinking. On one such night, I found myself in possession of fresh apple juice, ginger beer, and acid phosphate, and I had a good feeling that I could put those together.

The acid phosphate from art of drink has been an intriguing and challenging ingredient to handle; it truly has no flavor, only the experience of dry sourness. As such, it is difficult to tell how much you are using when you taste your drink before you chill and dilute it. It works about like lemon juice, with a half to three quarters of an ounce being the appropriate measure to sour a drink with no citrus.

Apple Mocktail

3 oz Fresh Apple Juice (Could use unfiltered apple juice)
.75 oz Acid Phosphate (Could use lemon juice)
.25 oz Angostura bitters

Shake over ice and strain over fresh ice. Top with 2 oz ginger beer (Bundaberg) and float a dash of Angostura bitters.

It’s hard to see in the photo, but the float of angostura bitters made a beautiful color gradient of dark red to light brown over the height of the drink. I admit, the use of bitters does give this an extremely mild alcohol component, but it’s not enough to notice or to improve impair your judgement.

As I formulated this drink, the angostura wasn’t as pronounced as I would have liked, and neither was the sourness. I still haven’t found the acid phosphate drink that I dream of, and I would suggest that if you do replicate this one, you should use lemon juice, instead, and you use a whole ounce. An ounce of acid phosphate would also be fine, but it’s kind of an expensive ingredient to be mixing up in ounces.