Measure & Stir

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


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Measure and Stir X Boozed And Infused

We were gone for a while, but though we stopped blogging, we did not stop making and enjoying drinks. One of my favorite tipples of my sabbatical came from the excellent blog Boozed and Infused, wherein Alicia did make Gingerbread Liqueur. I have a weakness for all things ginger-flavored, and the idea of this liqueur spoke to me greatly. Only a few days after seeing it, I rushed out to buy some molasses and infuse up a double batch.

I followed the recipe more or less to the letter, and I was very pleased with the result. The molasses turn the liqueur an inky black, blacker than fernet, blacker even than black strap rum. As I thought of what drink I wanted most to make with this spirit, I found that I wanted most to pair it with oranges.

cant catch me

As I sat down with a glass of gingerbread liqueur, I was moved by the holiday spirit to read back through the entire Boozed and Infused archive, and I have saved my favorite posts in their history to share with you.

I was most intrigued by the idea of a Maple Mushroom Martini, for I am ever in search of novel flavors and combinations. I can imagine the velvety umami flavor of a mushroom mixed with maple, and I think it must be similar to the combination of maple bacon.

My thirst was further whetted by this beautiful-looking Chili-Agave Liqueur, a link which is worth following for the photo alone, which depicts Lemon peels, cinnamon, peppercorn, and a variety of chili peppers in tequila. If I were to use it in a drink, I would want to capture their colors in the garnish.

cant catch me 2

Can’t Catch Me
1.5 oz Gingerbread Infusion
.125 oz Allspice Dram
2 Dash Orange Bitters (Scrappy’s Seville Orange)
Stir over ice and garnish with an orange zest tied around a gingerbread cookie.

As I was building the menu for my birthday party and I had all of this gingerbread liqueur sitting around, I opted to serve it in the format of an old fashioned, with a small amount of pimento dram to deepen the spice, and my new bottle of seville orange bitters to add a little bit of brightness. The long orange peel gives it a beautiful nose. Moreover, the spicy gingerbread cookie was truly delicious once it became saturated in the drink. The recipe I used produced a very crisp, biscuit-like cookie, which was able to soak up quite a bit of the underlying drink without falling apart.

I think this liqueur would also do very well in a sour, which is an experiment I shall be trying soon, but probably not photographing. The recipe should be pretty obvious, something like:

Gingerbread Sour
1.5 oz Gingerbread Liqueur
1 Egg white
.75 oz Lemon Juice
Dash of simple syrup
Dry shake, then shake over ice and strain into a cocktail glass. Garnish with spicy aromatic bitters in the foam.

Some things you know will be great without even trying them. Big thanks to Booze and Infused. Alicia and Eileen, please keep up the good work.


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Rum Milk Punch

We have another winter warmer for you today, courtesy of Cocktail Virgin Slut, though we have modified it slightly and in an entirely canonical way. This is one of those recipes that does not necessarily grab you when you read it, but which is completely wonderful when you actually drink it. I made it for several family members over the Thanksgiving holiday, and they loved it.

It’s a great drink to make when you do not have the luxury of working out of your home bar, because most people have all of the necessary ingredients in their house. OK, sure, they might not have bitters, but there are some things a man should always carry on his person. And they might not have cinnamon syrup, but you can easily make some. Sugar, cinnamon, water it really is that easy.

Also, I only have one photo for you today, and I am sorry about that.

rum-milk-punch
1.5 oz Dark Rum (Doorly’s)
1.5 oz Whole Milk
.5 oz Bourbon (Evan Williams)
.5 oz Cinnamon Syrup
2 dash Aromatic Bitters (Angostura)
Dry shake and then shake over ice and double-strain over fresh ice. Garnish with cinnamon. Cloves and star anise are optional.

Don’t forget that when working with dairy, it is appropriate to dry shake first, as with egg whites, in order to froth the milk. I have also made this drink with half and half, which makes it yet more of an indulgence. And don’t skimp on the milk! Better milk will make a better drink, period.

In the original recipe, bourbon was the base, and rum was an accent, but I tried it both ways and decided that I wanted to bring the rum to the foreground. I think you could adapt any combination of your favorite brown spirits to this format, and still be happy with the results. Except don’t use scotch as the base, that does not sound great to me. But rye, brandy, aged cachaça? Go crazy.

According to Fred:

Milk Punches of this sort appear in Jerry Thomas’ 1862 Bartenders Guide: A Bon Vivant’s Companion and became popular brunch drinks especially in New Orleans

Milk punch is a versatile and portable recipe to memorize, especially in the colder months. I highly recommend it.
Cheers!


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Popcorn-Bourbon Toddy

As Joe used the iSi whip cream dispenser to flash infuse some freshly popped popcorn into some bourbon, I prepared some spiced butter using the same winter spice mix that we used to make the vin brûlée. Once everything was ready, a tasty toddy was born. Delicious, fun, rather unusual, and seasonally appropriate. Not only would drinking one of these be a fine way to warm yourself up, it’d also go really well with a movie.

Popcorn Toddy
2 oz Popcorn-infused Bourbon
1 oz Brown sugar syrup
.75 oz Lemon juice
1 tablespoon Spiced butter
Dash of bitters
2 oz Near-boiling water (to top)

Melt the butter and spices together. Add ingredients to a snifter, top with 2 oz near-boiling water. Garnish with a popcorn skewer.

We originally wanted to use a rye, Old Overholt, as it tastes particularly corny on its own, but, alas, we didn’t quite have enough of it left to make the infusion, which is why we used bourbon instead. However, this was no loss, and I think it was actually a blessing in disguise because the bourbon perhaps adds more character and complexity. Still, I’d like to revisit this concept and use the ‘holt next time because it’d be interesting to see how its corniness bridges the whisky to the popcorn flavor. Then again, having said that, we’ve sworn off Old Overholt. Ever since Joe and I noticed how corny it tastes, it’s all we can taste. Its corniness almost ruins most drinks, in fact, and for that reason, we probably won’t be restocking that bottle. Yet I feel like every spirit has its uses, and perhaps this drink would be well suited to the corny corn corn taste of the ‘holt.

I was a bit worried that the popcorn flavor in the bourbon wouldn’t be very strong, but I was pleasantly surprised by the results of our infusion. The sip tastes like warm, slightly buttery, spicy bourbon, and smells like cloves, cinnamon, nutmeg, and star anise. As you swallow, you taste the popcorn, and the spices linger long enough to “season” the popcorn flavor, making it taste surprisingly like spiced popcorn.


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Vin Brûlée: Winter Spices, Red Wine, Citrus Peels

Quick Note from Joseph: Hey guys, sorry there was a little bit of miscommunication around the MxMo deadline. We’re still accepting late-comers, and it looks like a few more entries are still rolling in. Check back with us a little later in the week, when we will update the MxMo Roundup and enumerate all of the last-minute submissions. Thanks again for your patience and participation!

This recipe comes to us from an Italian friend, whose family has a tradition of celebrating the holidays every year with vin brûlée. Our friend directed us to this youtube video, which we used as the starting point for our recipe.

Vin Brûlée
1 bottle Red wine
.25 cup Sugar
1 tablespoon Winter spice mix (cloves, cinnamon, nutmeg, and star anise)
Peels of a lemon and an orange

Combine the wine, citrus peels, and spices in a medium-sized pot and simmer. Once integrated, light it on fire and wait for it to burn itself out. Remove the wine from the stove top and allow it to cool off, slightly. Serve while still warm.

In the video they use an entire cup of sugar, but that is far too sweet for our taste. A quarter cup will be plenty sweet, and is enough sugar to provide a nice viscosity and the desired amount of caramelization. As always, though, let your own good taste be your guide. As for the winter spice mix, we crushed cloves and star anise using a mortar and pestle, and added to that grated cinnamon and nutmeg. What a wonderful aroma!

Vin Brûlée, like a hot toddy, is a great drink to enjoy with dessert at your next family gathering, or any time during the fall and winter holidays, really. What would be more entertaining to your dinner guests than setting a pot of wine on fire? Plus, since you end up burning off most of the alcohol, the proof is low and it goes down easy.

The wine in this drink takes on a wonderful bouquet of winter spices, and tastes similar to a mulled wine, except that, unlike your standard mulled or spiced wine, because you set it on fire, the red wine takes on a deep caramel flavor. Sipping on this warm drink is certainly something to be thankful for this thanksgiving.

Salute!


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Pumpkin Juice, Bourbon, Nutmeg

Pumpkin is one of those quintessential icons of autumn in America. Across the continent the orange globes are ubiquitous from late September until early November, especially in October, before halloween. Lately, the pumpkin proliferation has captivated our inner mixologist, and so here we are, mixing them into drinks. Furthermore, what sort of  cocktail blog we this be without a pumpkin drink in October?

There are many ways to integrate pumpkin flavor into your drinks. If you want the easy way out, there are some pumpkin liqueurs that are seasonally available, such as a pumpkin spice liqueur from Hiram Walker. Also, although I don’t personally recommend them, there are pumpkin-flavored vodkas which show up occasionally. But, if you’re looking to use raw pumpkin, as we did, your options include pumpkin syrup, pumpkin butter, pumpkin seeds, pumpkin puree, or  fresh pumpkin juice. We chose to use fresh pumpkin juice. Why? Because fresh pumpkin juice is tasty, and it’s rich in alpha-carotene, beta-carotene, fiber, vitamins C , В1, B2, В6, and E, potassium, magnesium, iron, and fatty acids. It has a semi-sweet, light, vegetal taste, and pairs well with cinnamon, vanilla,  nutmeg, and, most importantly, whiskey.

As always, it’s vitally important to use fresh juice. If you aren’t using fresh juice, we highly recommend investing in a juicer. Any kind of juicer is better than no juicer, as store-bought juices are usually pasteurized, which tragically destroys many of the health benefits and, more importantly, the flavor benefits, of using fresh juice. Besides, half the fun and charm of mixing drinks is using seasonal fruits and flavors, and what better or more fun way than to make some fresh juice at home?

Bourbon Pumpkin Patch
1.5 oz Bourbon
1 oz Fresh pumpkin juice, strained
.75 oz Cardamaro
.5 oz Cinnamon/Vanilla syrup
Dash of Angostura bitters

Shake, strain into a cocktail goblet, garnish with freshly ground nutmeg and a pumpkin sail.

This drink goes something like this: pumpkin juice and nutmeg on the sip, followed by the spices from the other elements in the drink, and finally the oaky barrel-aged tastes from the bourbon linger after the swallow. Cardamaro is the perfect fall aperitivo; it has just the right blend of spice and herb notes. It’s a tad bitter, but not as much as punt e mes or carpano antica. The pumpkin flavor came through, but not as strongly as we had hoped. If you choose to make one of these at home, here’s how to improve this recipe: the pumpkin juice needs to be reduced with sugar and spices, and the bourbon needs to be rye. We’d leave the Cardamaro right where it is, though, it’s perfect. Fresh nutmeg on top went a long way towards getting it there. Don’t skimp on that fresh nutmeg!

I want to say that this drink was awesome, but in all honesty, using the pumpkin’s juice probably isn’t the best way to incorporate it’s flavor into a cocktail. We made this drink to celebrate the fall, and to that end, I think we could have done better by making some kind of toddy, or perhaps another round of Memories of Fall.  Next time we mix with pumpkin, we’ll either try using the pumpkin’s seeds, which I’ve heard lend a delightful earthy quality to a drink, or we’ll make some pumpkin syrup.