Measure & Stir

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


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Halloween Cocktail: 80s Cocktail Stranger Things 2 Tequila Sunrise Cranberry Grenadine Nostalgia

WUBBA LUBBA DU-Oh, sorry, that was last month’s horror story.

Alright, yes, I’m a day late for Halloween and five days late for the Stranger Things 2 Premier, but in the long run that won’t matter. Most of my traffic comes from the long tail (an excellent name for a drink), so I’ll post when I want and call it what I want. There is an evil presence in the air, whispering to artisans of all types, offering them a dark pact: turn your work into a series of ads for pop culture trends and I will bring you traffic.

I guess that makes me Dr. Faustus.

I made this drink because there was an instagram competition held by Death and Co NYC to make a drink to commemorate the new season of Stranger Things. Be sure to check out the hashtag https://www.instagram.com/explore/tags/strangerthingsab/. In particular take a look at this beauty by Ashley Minette, I think it captured the aesthetic of the show more than anyone else.

In order to bring some 80s nostalgia, I decided to make a classic staple of 80s drinking, the tequila sunrise. First, let me say that the tequila sunrise is a terrible drink, best left in the 80s along with mullets and neon spandex pants on men.

That said, sometimes we can make familiar things strange, so I decided to try to update this drink to suit modern tastes by using seasonal ingredients. Instead of the usual orange juice, I used fresh persimmon juice, which is a stunning and scintillant shade of orange. Persimmon, of course, is a fall crop.

In lieu of the usual pomegranate grenadine, I made a cranberry grenadine using fresh cranberry juice, sugar, and orange flower water. I treated both of them with powdered malic acid to find an appropriate balance of flavors. Because of the layered nature of the drink, we don’t necessarily get to taste the ingredients together, and we want to ensure a pleasing balance between acidity and sweetness throughout. In practice this is difficult to achieve, but we can get close.

As always with these things, it comes down to an exercise of your personal good taste.

Mind Flayer
2 oz fresh persimmon juice (seasoned with malic acid)
1.5 oz mezcal
dash of simple syrup
.5 oz Cranberry Grenadine

Pour the grenadine into the glass, then shake the other ingredients and carefully pour them over the grenadine, creating a gradient effect.

[Spoiler Alert]
The fog from the dry ice is meant to be evocative of the scene where the Mind Flayer possesses Will Byers. I tried using activated charcoal in the liquid that I poured over the dry ice, but unfortunately (or maybe fortunately) the resulting mobilization of CO2 vapor did not mobilize any of the charcoal particles. I did some reading and it turns out it is not possible to make colored fog using dry ice.

Erlenmeyer flasks suck as drinking vessels. The narrow neck kills any aroma that might come off of the drink, and it impacts your perception of the flavor quite a bit. They look good in the photo but they aren’t fun as serving vessels, not even with a straw.

Cheers.


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The California Toddy – Tequila, Mezcal, Chile & Chocolate Toddy

I’d like to start this post with huge thanks to my friend Kian, for hooking me up with the sick lighting, camera work, and video editing. You, sir, are raising the bar. Also, thanks to my friend Troy for providing the music.

I think Tequila, chiles, and chocolate is a pretty classic pairing. There’s not too much to say about that. We all know that these flavors go well together — the fiery tequila compliments the fire from the chiles. I’ve tried making cold versions of this drink, but they were always lacking a certain ineffable quality. When the weather dropped below fifty degrees Fahrenheit (Water freezes at this temperature in San Diego), it occurred to me to warm up even more by serving this as a hot toddy.

California Toddy
1.5 oz Anejo Tequila (Herradura*)
.25 oz Mezcal Joven (Illegal)
.75 oz Fresh Lemon Juice
.5 oz Chocolate Liqueur (Homemade)
dash of Red Chili Pepper Flakes
Stir and strain into a warmed irish coffee mug. Top with 2.5 oz boiling water and garnish with an orange slice and grated cinnamon.

*Herradura is probably little too nice for every day drink mixing, but it was what I had on hand when we shot the video. I love it, in any case.

The Mezcal adds a touch of smoke, and helps to draw out the cactus flavor. Illegal mezcal is probably old news by now, but I finally got around to buying a bottle, and I can endorse it strongly.

These types of drinks really work well if you yourself are cold while drinking them, which is why I suggest going outside to drink it. Have a merry Christmas, and we’ll see you in 2014.


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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.

Image

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.


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Blood and Smoke

So we were brainstorming what to do with various teas, and we wanted to try every way we could think of to get tea into a drink. We tried infusing the tea in spirits, and in vinegar, and in syrups; we tried brewing the tea and reducing it, we tried matcha, we tried adding boiling tea to hot toddies and chilled tea to iced-tea style drinks. We had one drink that failed three times. Sometimes you just have to make peace with your failures… Cardamom and earl grey are just too similar to make a nice drink together.

But this is not a post about failure! This is a riff on a drink we made last summer, the Blood and Oak. I wish I could say it was for Mixology Monday, but it isn’t. I inverted the um, uh, the– I inverted the infusion! Normally you would infuse the base spirit, but for this one I infused the liqueur. I’m so edgy.

blood and smoke

Blood and Smoke
2 oz Mezcal (Del Maguey Mezcal de Vida)
1 oz Blood Orange Juice
.5 oz Lapsang Souchong Syrup
.25 oz Ancho Chili-Infused Campari
Shake over ice and double strain into a coup. Garnish with a blood orange peel.

This was a little too sweet. I wanted that lapsang souchong in the drink, but the syrup just added unnecessary sugar. You can see I followed the same formula that you would for a Blood and Sand. I infused the campari with a dried ancho chile, seeds removed, for about two hours. You have to watch a chili pepper infusion very carefully — overdo it and it turns into mace. I think if I had to do it again, I would put the lapsang in with the ancho, and just infuse it all into the campari. Bump up the proportion to .5, and I think you would have a much more respectable drink.

So, if you actually do it, do it like this:

Blood and Smoke (Revised)
2 oz Mezcal (Del Maguey Mezcal de Vida)
1 oz Blood Orange Juice
.5 oz Lapsang Souchong and Ancho Chili-Infused Campari
Shake over ice and double strain into a coup. Garnish with a blood orange peel.

And adjust the proportions to your taste. You need to select an amount of orange juice that mediates, but does not nullify, the capsaicin burn from the chili, and it might be that .75 oz works better. That depends on the strength of your infusion and your own good taste.

Sorry I missed you, MxMo, and Cheers.


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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.

paratodobien1

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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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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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.


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Avocado, chili-infused tequila, mezcal

Nestled amongst the limes, lemons, and oranges of Joe’s fruit bowl was an avocado. I think I heard him say something like “I’m tired of ‘vacation cocktails’, but I really want to make a blended drink”. Then I saw him reach for the avocado, and watched as he scooped out about 1/4 of it into the blender, and so we started constructing this little number.

That night I had brought over an infusion made with tequila and cayenne peppers. I really enjoyed the bird’s eye soju infusion we had made for Thai week, but I knew that tequila would have been a better match. Joe recommended using a reposado tequila, which was a great idea. Since I had decided to work with tequila, I thought I’d choose a different pepper, and so I selected several mild-looking cayenne peppers and submerged them in tequila for a few days. I also threw in a tablespoon of agave nectar, as I’ve found that adding a small amount of sweetener can really help an infusion pop, and agave and tequila harmonize perfectly together.

Cayenne Peppers and Tequila Reposado
1 cup tequila reposado
3 cayenne peppers, cut in half
1 tablespoon agave nectar

Let infusion for 2 – 3 days, tasting regularly. Remove peppers as soon as you taste the burn. Avoid over-infusion.

I was careful to taste the concoction regularly as I was afraid it would become too spicy. After two and half days or so, I grew impatient, surprised by how mild the infusion was, and decided to add another pepper. It must have been a particularly spicy one, however, as the next time I tasted it I knew the infusion had to stop immediately. Maybe it had even gone on for too long, so let this be a lesson for you: chilis are unpredictable. Some are hot. Some aren’t. I don’t know how to tell them apart, and if you have tips, please share them with us by dropping a comment.

We had been telling ourselves all night that’d we get around to using it, but so far we had been struggling to find a drink for my spicy tequila. Naturally, avocado and tequila go well together, and so finally its time had come. We decided to use it as a modifier, to add some spicy kick to a drink, since my infusion had come out so hot. I can’t quite remember where the idea to use both tequila and mezcal came from, but I want to say it was because we wanted to make some sort of Mexican tiki drink. Most tiki drinks use two rums, so why not two “tequilas”? The rest of the drink kind of built itself, as I said before, agave nectar and tequila are partners in lime.

As we tasted the nearly finished drink, we realized it needed a pinch of salt. Joe was going to use regular kosher salt, but I jokingly urged him to use some fancy artisan salt. “We’ve got a blended avocado, some cayenne pepper-infused tequila, mezcal, fresh lime juice, agave nectar… Keep it craft, Joe. Keep it craft.” And so we did.

Keep it Craft
1.5 oz Mezcal
.5 oz Cayenne-infused Tequila
.5 oz Lime Juice
.75 oz Agave Nectar
1/4 of a small avocado
pinch of fancy salt

Blend thoroughly over ice and pour into a cocktail glass. Garnish with a lime wheel.

The avocado gave the drink a nice, rich texture, similar to a blended piña collada, only slightly creamier. The spice from the chili-infused tequila and the smoke from the mezcal pierce through the mellow avocado, reinforced by the agave nectar. The pinch of salt helps to tone down the avocado a little bit, so be sure to include it, if you make your own. Indeed, it was a great blended drink without being a rum/tiki/vacation drink, and I can’t wait to make another.


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Punchius Pilate

For James’ birthday party, which was two weeks ago, we wanted to make a punch around his favorite spirit, Mezcal. (We also made Sangria.) So naturally, I turned to my favorite database of mixological knowledge, Cocktail Virgin Slut, wherein I found this little number, Punchius Pilate. This punch is a Frederic Yarm original, and we took only a small measure of license with his recipe.

In this punch, Fred blended Lapsang Souchong syrup with smokey tequila, grapefruit, ginger ale, and ancho chile. Here’s his recipe for Lapsang Souchong syrup, which we made, omitting the grapefruit zest. We also did not measure the spices too precisely, preferring to portion them by feel/smell. In Fred’s notes, he said he could have used more ancho chile, and indeed, I think we used more than he did in his original recipe.

Lapsang Souchong Tea Syrup
1. Boil water and measure out 6 oz. Add Lapsang Souchong tea (I added 3 tea bags to 12 oz for a double batch) and let steep for 5 minutes.
2. While the tea is steeping, muddle 1-2 cloves (I used 3 for a double batch), add 1/4 tsp cinnamon, 1/8th tsp ancho chili powder, and the half the zest of a grapefruit.
3. Measure out 6 oz (by volume) of sugar. Add an ounce or two to the zest/spice mixture and muddle to extract the zest’s oil.
4. After the tea is steeped, add in all sugar, zest, and spices. Stir until sugar is dissolved. Cover and let sit for a few hours. Strain through a tea towel and store in refrigerator. Makes around 8 oz of syrup.

So, once again, we omitted the grapefruit, and used more spices than this recipe called for, playing it by intuition. When mixing drinks, it’s important to measure precisely, but when making syrups, sauces, (indeed, in cooking in general) we find that the best results usually follow from a mixture of intuition and trust in one’s own good taste. I do not need to know how much ancho, cinnamon, clove, and tea to put in this syrup; the description of the concept is enough to let me execute the recipe. To make it, simply ensure that all of the flavors are in balance, and strongly expressed.

We omitted the grapefruit zest because, in my mind, it isn’t really punch with out oleo saccharum, so rather than put the zest in the syrup, we started by macerating the peel of five large grapefruits in caster’s sugar for three hours, and then adding the rest of the ingredients. We also scaled the recipe up by a factor of three.

Punchius Pilate
1.5 Liters Reposado Tequila (El Jimador)
750 mL Mezcal (Del Maguey Mezcal de Vida)
750 mL Tawny Port (Cockburn’s Tawny)
24 oz Grapefruit Juice (Ruby Red)
20 oz Spiced Lapsang Souchong Tea Syrup
12 oz Lime Juice
Oleo Saccharum of 5 Large Grapefruits
Serve over ice and top with a bit of ginger beer.

We tweaked the ratios a little bit, mostly out of convenience. It’s easier to pour in the whole bottle of port rather than quibble about a few extra ounces. Moreover, we used slightly less Lapsang Souchong syrup as a tradeoff against the added sugar from the oleo saccharum. The Lapsang Souchong flavor came through beautifully, so I have no regrets. I did not make an ice ring mold, I confess, because I prefer to serve the punch personally. I like to buy a big block of ice, and carve off a chunk with my ice pick for each guest as I serve it.

Moreover, I prefer to add a little bit of ginger beer to each guest’s cup individually, so that the ginger beer will not lose its carbonation in the punch. This allows us to bottle any leftovers and save them for a week or two after the event. It’s true, the fresh citrus in the punch loses some of its subtler qualities after about two days, but adding a little spike of fresh lime when you pour it mostly ameliorates this problem.

As for the punch itself, it was a big hit, and everyone involved sang its praises. I actually preferred mine without the ginger beer, as it was less sweet, and I felt that it really let the smoke flavor come through. I was in the minority, however, as James and most of our guests preferred it with bubbles.

Cheers.