Measure & Stir

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


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Kansai-jin: Peach-Bourbon, Pecan Orgeat, Lemon Peels

Pretty much the first drink you should mix after making homemade orgeat should be a Japanese cocktail, which is exactly what I did, with a twist, of course.

Kansai-jin
2 oz Peach-infused bourbon
.5 oz Pecan orgeat
2 Lemon peels
3 Dashes of angostura bitters

Stir over ice, strain into cocktail glass. Garnish with a fresh lemon peel.

Instead of brandy, I wanted to use this peach-infused bourbon that I’ve had laying around since the end of summer, and I’ve had a strong desire to do something with peaches and pecans for a while now. Just like the Japanese cocktail, there’s nothing Japanese about it, except for its name.

Peach-infused Bourbon
1 cup Peaches, chopped
1 cup Bourbon
1 Stick of cinnamon

Combine the peaches and bourbon and let infuse for 2 days. Add the cinnamon stick at the end of the 2nd day and allow the infusion to continue for another day. Strain.

The peach bourbon was a huge success, and is one of the tastiest infusions I’ve made so far. Infusions of fruits like peaches or pears add a subtle, yet sweet fruitiness to bourbon, and I like to add some spices in on the last day to add a tiny burst of something to the bourbon’s finish. It’s been hard to keep this stuff around as it is a favorite whenever guests raid my home bar.

As for the pecan orgeat, we used the Serious Eats orgeat recipe, except that we substituted pecans for almonds. I’ve found that homemade orgeat is much nuttier than the store-bought kind.

The drink has an aroma of lemon, peaches, and roasted pecans. The nuttiness from the orgeat penetrates the bourbon’s peachy, oaky spice, and the citrus oils and orange flower water in the orgeat add some bright floral notes. Overall, bourbon made an interesting subsitution for brandy, but I can’t help but wonder if it was too much for this drink. Perhaps it would have been better with peach-brandy.

Kanpai!


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Orgeat Syrup and Trinidad Sour

Unfortunately, we now return to your regularly scheduled amateur photography by me.

After an excursion to Smith’s on Capitol Hill, James was inspired to make orgeat syrup using this Serious Eats recipe. It is often the case for me, too, that I will be moved to recreate a drink after ordering it at a bar or a restaurant. The drink on the menu at Smith’s was called a Trinidad Sour, and when I heard the name I thought perhaps James had stumbled onto this Trinidad Sour that made a splash a few years ago by using Angostura as a base spirit.

And indeed, the drink at Smith’s seems is very similar to the one that I remembered, except it uses Fernet instead of Angostura for its bitter component. Mint and orgeat go very well together, as we know from the Mai Tai, so it is a reasonable and interesting substitution, though it required very different proportions.

Smith’s Trinidad Sour

1.5 oz Rye Whiskey (Old Overholt)
.5 oz Fernet Branca
.5 oz Lemon Juice
.5 oz Orgeat Syrup

Shake over ice and double-strain into a cocktail glass. Gently float a lemon wheel on top.

The home-made orgeat was very milky, and had a much nuttier flavor than the Monin Orgeat that I have been using lately. The Monin has the marzipan/almond extract flavor that you expect in an orgeat syrup, but it does not actually taste all that much like an almond. The home-made syrup, on the other hand, was more reminiscent of sweet almond milk, and the orange flower water was very discernible, and pleasant. As you can see from the photo, it gave this drink a creamy color and texture. If you’re on the fence about fernet, this is probably a great drink to aid you on your journey.

Drinking this put me in the mood for the original, and I wanted to see how the fernet version compared to the Angostura version, so I made one of those, too:

Trinidad Sour

1.5 oz Angostura Bitters
1.5 oz Orgeat Syrup (Homemade)
1 oz Lemon Juice
.5 oz Rye (Old Overholt)

Shake and double-strain into a coupe glass.

I had thought this drink would be less accessible than the Fernet version, but I was wrong. The Angostura Trinidad Sour is sweet and spicy, and it tastes like cinnamon, clove, and cherry wood. Equal parts of syrup and bitters cuts all of the challenge away from the Angostura, and gives the drink a cotton candy quality that I don’t mind, but that I don’t crave. I suspect I would prefer it with only an ounce of syrup, and I will be trying that variation soon.

I adore the color of the Angostura bitters version, however; Angostura has an oily, staining red color to it, and with the cloudiness from the orgeat, it has a distinctive and striking appearance. Even so, if you only make one of these, I suggest the Fernet version, but both are excellent.