Measure & Stir

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


5 Comments

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!


Leave a comment

Macadamia Nut Liqueur, Pineapple and Coconut

I’ve never been to Hawaii myself, but several of my friends have been on holiday there during the last year. They’ve all brought back delicious snacks, and there’s always some kind of macadamia-based treat included amongst the bounty. I don’t know what it is about this state, but it must be overflowing with macadamia nuts. The last friend of mine to visit the 50th state brought back what has been my favorite macadamia treat so far: macadamia nut liqueur.

Being a gift from Hawaii, this ingredient was destined to be mixed into a macadamia-themed tiki drink, like Joe’s Tkach Tiki Delux, only we wanted to make sure that the macadamia flavor was the main attraction, so Joe and I blended up this tropical treat. Behold!

This drink is nuts, so we call it Macadamia, or Macadamia Piña Colada
3 oz Macadamia nut liqueur
2 oz Smith & Cross rum
2 oz Matusalem rum
1 oz Coconut cream (critically important: use unsweetened coconut cream, not coco lopez)
.5 oz Fresh lime juice
.5 oz Fresh lemon juice
2 or 3 generous handfuls of freshly sliced pineapple chunks

Add all ingredients to a blender with plenty of ice. Blend until the ice is crushed. Pour into four glasses and smack some mint leaves for a garnish.

Something about blended tiki drinks is just really pleasing. What begins with a minty scent is followed by bright tropical notes from the fresh pineapple and citrus juices. The macadamia’s sweet nutty taste rounds out a rummy swallow. Personally, I like to keep the ice in my mouth and munch on it afterwards, but I’m weird like that.

We regret that the garnish was not grandiloquent, however, mint was definitely the right choice for this drink. I always enjoy tiki drinks that come with a fruity garnish, but in our haste to mix other drinks we neglected to cut a pineapple wedge. I guess nothing we could have done here would top the pineapple-as-a-vessel piña colada we made a while ago. If you choose to create a more impressive garnish, you really should keep the mint spring in the mix, as it provides a critical fragrance to this drink.

Aloha!


2 Comments

Painkiller: Orange, Pineapple, Coconut, Rum

This has been an exhilarating week here at Measure & Stir; yesterday, I passed my ten thousandth pageview. It was a small personal milestone. To celebrate, let’s cap off the week with the last of a series of tiki drinks that I made two weeks ago. Observant readers will note that this was the last drink that I made that night, and although my mixology stayed viable, my skill with the camera had, by this time, degraded. The entire affair was inspired by a late night romp through Kaiser Penguin‘s archives, and they were so strong that it became a bit of an unwitting bender.

The sacrifices I make for you, my fine readers!

A Painkiller tastes like a Piña Colada with bit of orange, though with one critical distinction. The most interesting thing about this drink, in my opinion, is the blending technique, which is to blend on high for about three seconds. Such a process does not yield the homogeneous, fluffy-yet-creamy texture of a smoothie, but rather a slushy, icy texture halfway between smoothie and crushed ice. It’s an intriguing haptic sensation that distinguishes it from run of the mill blended drinks, and from its more common cousin.

I hope it goes without saying, by now, that if you aren’t going to use fresh Pineapple juice, you should not bother to make this drink. If you are at a bar and you suspect that they are not going to use fresh pineapple juice, similarly, I suggest ordering another drink.

Painkiller (Grog Log, Jeff “Beachbum” Berry)

4oz Pineapple Juice
1oz Orange Juice
1oz Coconut Cream (Unsweetened)
.25 oz Simple Syrup
4oz Pusser’s Rum (or 2 1/2oz gold – used Matusalem Clasico 10; 2oz Dark Spiced– used Kraken)
8oz crushed ice
Blend at the speed of light for no more than three seconds, and pour into an enormous and daunting glass. Grate some nutmeg and cinnamon on top. Or don’t. (Or a strawberry and an orange peel rose)

You can make an orange peel rose by cutting the longest fat orange peel that you can, and then rolling it around itself so that it resembles a rose. I just dropped it on top of the blended ice — delicious! Be sure to express some of the oil of the orange before rolling it.

Instead of Coco Lopez, I used canned coconut cream from the local Japanese market, though I think the coconut cream itself is a product of the Philipines. Coconut milk/cream is one of the very few non-fresh ingredients that is reasonable to use. Making your own coconut milk or cream is a laborious process, and would easily cost twenty dollars worth of coconuts to make the quantity that you can buy in a single can for a single dollar. Coconut cream, in particular, is mostly fat, and therefore degrades very little when preserved with heat, as in canning.

Coco Lopez is also extremely sweet, which is why I added a quarter ounce of simple syrup, to compensate for using unsweetened coconut cream. If you want to approximate the flavor of the drink with unsweetened coconut cream, you probably want half an ounce of Simple Syrup, or even three quarters. Personally I find it cloying, which is why I buy the unsweetened stuff and then add sugar according to my taste.

Have a good weekend!


4 Comments

Strawberry Acapulco: Tequila, Rum, Grapefruit, Pineapple

I am sure at this point that anyone who is following me can tell that I have been raiding Kaiser Penguin’s archives. I was looking for ideas for cocktail garnishes and I found ten or twelve drinks that I really needed to make. Unfortunately, I made four of them in one night, and the next morning did not go all that well. All the drinks were really spectacular, though. To cap off the week I decided to share a small twist that I made on the Acapulco, a relatively classic drink from Difford’s Guide #5.

Tequila in Tiki? Yes, apparently, it can happen. On this particular evening, I had some strawberry syrup on hand, and as I am a great lover of the strawberry + tequila pairing, I substituted half of the simple syrup in this recipe with strawberry syrup. The result was a pleasant, subtle jamminess that pervaded the whole drink. In the picture there is a bit of a gradient, but I think that is due to the fact that the glass is thicker at the top than the bottom.

And let me tell you, there is a reason that blended strawberry margaritas are so popular in resorts and spring break type scenarios. Sure, those drinks suck, with their artificial flavorings and colorings, but there is still something about this flavor combination. I like it so much that I made some strawberry-infused tequila, but for this drink I wanted the smokiness of the reposado to really come through against the other flavors, and alas, my infusion is made with blanco tequila.

Strawberry Acapulco

1 oz Reposado Tequila (Espolón)
1 oz Barbados Rum (Doorly’s)
1 oz Grapefruit Juice
2 1/2oz Pineapple Juice
.5 oz Simple Syrup
.5 oz Strawberry Syrup
Shake over ice and strain over fresh ice. Garnish with pineapple, strawberries, and an orange wheel, since it’s for the blog.

My rum collection is growing lately (a good problem!) and I was very pleased that for once I actually had a rum from the origin specified in the drink recipe. It is frequently not so.  This drink went down a little too smoothly, but wow, what an excellent flavor! Why not drink it while listening to Martin Denny?


3 Comments

Mixology Monday: Equal Parts

Mixology MondayIt’s been a while, Mixology Monday. I was always a little disappointed that this fine cocktail blog tradition became suspended just as I was getting started. This month it’s hosted by Fred of Cocktail Virgin Slut, which was one of the main resources I have used to learn about the world of fine drinks. Before I started this blog, easily ninety percent of the drinks I made came from CVS, and I still use them every time I am exploring a new ingredient. Their site is easily the best cocktail database on the web.

Anyway, as I was digging around in various blog archives, looking for inspiration, I came upon this comparison of Zombie recipes by Kaiser penguin, and I noticed that the recipe they selected as their favorite was equal parts. That version is the Dr. Cocktail version from Vintage Spirits & Forgotten Cocktails by Ted Haigh. I will confess that this recipe takes a bit of license with the theme; Fred said that dashes of bitters were OK, but this recipe also called for 1tsp of brown sugar. We’ll call that a couple of dashes.

Sadly, I did not have any powdered sugar to sprinkle on top of the pineapple and lime, but I made up for it with a parasol on the straw. I also served it over cubed ice, and I think crushed might have been a bit more in the spirit of the drink, but even so, it was utterly delicious. I was serving several rounds of tiki drinks on this occasion, so I ended up serving half of this recipe to each of my guests, and finishing it with a float of Kraken in equal measure to the other ingredients. That was actually an accident, intended for my second round, but it made the drink beautifully aromatic, and I would do it exactly the same way again.

Zombie

1oz Lime Juice
1oz Lemon Juice
1oz Pineapple juice (Must be fresh!)
1oz Passion Fruit Syrup
1oz gold Puerto Rican rum (151 Cruzan)
1oz 151 proof Demerara rum (El Dorado 12)
1oz light Puerto Rican rum (Ron Matusalem)
1oz Spiced Black Rum, Floated (Kraken)
1tsp brown sugar
1 dash Angostura bitters
Shake over ice and strain over fresh ice. Garnish as outrageously as possible.

Astute readers will notice that I switched the rums up a bit, out of necessity. I am not so fortunate as to have a bottle of Lemonheart, so I ended up using an 80 proof demerara rum and a 151 proof gold rum. So the demerara and 151 proof requirements were satisfied, but not quite as per usual. By far the most difficult ingredient in this recipe was the passion fruit syrup. Passion fruits are costly, but I was not about to use a commercial product. It’s probably pretty obvious how to make a passion fruit syrup, but just in case:

Passion Fruit Syrup
1 cup water
1.5 cups sugar
pulp from 7 passion fruits
Dissolve the sugar in the water on the stove top, and then add all of the passion fruit pulp. Reduce heat and simmer for ten minutes, then strain through a cheesecloth and fortify with an ounce of vodka or everclear. (I prefer everclear)

A huge thanks to Fred for hosting MxMo, and Cheers to all the other participants. Full round-up is here.


11 Comments

Old Fashioned Fernet Cocktail with Pineapple Foam

Last week’s foam adventure left me unsatisfied; though the foam itself was excellent, the total drink was lacking. And in the aftermath of my failure, I knew there was a reliable way to redeem myself. I brought back our old friend, that time-tested combination, pineapple and fernet. I have already spoken at some length about this combination; we all know it’s a winner. What I wanted to do with this drink was to showcase the foam with a simple drink that would support it. In my earlier experiment, I tried to unify two wholly disparate parts into a single drink, with predictable results.

Here, rather than putting two drinks in one glass and watching them fight, I envisioned a single drink, and split half of its components into a foam, and the other half into a cocktail. The marriage was perfect; I placed a simple foam on top of a simple drink, and it needed nothing.

I admit, I had my reservations about the foam recipe itself. To make a good foam, one needs to a balance the ratio of sugar to acid, not merely for flavor, but also for the structural integrity of the foam. Pineapple juice has a pH of about 3.0, whereas lemon juice hovers between 1.8 and 2.2. I used pineapple juice as the base of this foam, so I knew I needed to use significantly less citrus than in the whiskey sour foam from before, but I wasn’t sure how much less. I ended up taking a stab in the dark, and getting lucky. Pineapple juice also has a high sugar content, so one wonders if it might not be fine on its own.

Pineapple Foam
6 oz Fresh Pineapple Juice, strained.
1 oz Fresh Lime Juice, strained.
1 oz Simple Syrup
2 oz water
4 egg whites
Combine all in an iSi whipped cream dispenser and discharge two nitrogen cartridges. Allow the canister to rest in the refrigerator for ten minutes before use.


Old Fashioned Fernet Cocktail, Pineapple Foam
1.5 oz Fernet Branca
.25 oz Simple Syrup
1 Dash Angostura Bitters
Stir over ice and strain into a rocks glass with a single large ice cube. Top with a generous amount of pineapple foam.

This drink needed nothing. Perhaps instead of an old fashioned, it should be called a new fangled, in reference to the molecular mixology technique here employed. Regardless, this was one of my finest original creations to date. The water mellowed out the flavor of the foam, balancing it against the Fernet, allowing the whole drink to breathe. A big danger with foam drinks is that the foam can overwhelm the drink underneath, and dilution of the foam is the secret to keeping the flavors in balance.


3 Comments

Kingston Club

Via Jeffrey Morgenthaler, the Kingston Club is one of the best drinks I have tried in a long time. Seattle finally decided to get warm, so I’ve been drinking lots of highballs in an attempt to beat the heat. I’ve also been ordering highballs around the city, and I’m disappointed to tell you that even many craft bars will manage to screw up this format. The most common mistake I see is the failure to use enough ice. When you make a rocks drink, it is essential that you fill the glass completely with ice. If you don’t, it will melt too quickly, and you will be left with a watery highball, its flavor a mere specter of your intention.

For this reason, I don’t recommend ordering a highball when you are eating at a restaurant; even if the bartender was diligent, it may take your server a while to bring you the drink, and the ice will melt. I can’t remember where I heard this line, but I like to tell my guests to “drink it before the ice gets scared”.

I’d never owned a bottle of Drambuie before last week, and this was the drink that convinced me to make the purchase. I love its peppery, scotchy flavor, and I was intrigued by Morgenthaler’s use of this spirit as the base of a Tiki drink.

Kingston Club

1.5 oz Drambuie
1.5 oz Pineapple Juice
.75 oz Lime juice
1 tsp Fernet Branca
3 dashes Angostura bitters

Fill a Collins glass with ice and one ounce of soda water. Shake over ice and strain. Garnish with an orange peel.

If you followed the link above, you saw that his was a lot prettier than mine, but that’s OK, because mine was just as delicious. You would think that equal parts of liqueur and fresh pineapple juice would be too sweet, but the level of citrus in this drink was perfect, making it much dryer than I had anticipated. When I was planning to make this drink, I remembered it as having rather more Fernet than it actually does, but when I went to make it, I discovered it had only a teaspoon, which is exactly equivalent to 1/8 of one ounce.

Those who have been reading for a while will recall my love of Fernet and Pineapple, which was one of the main reasons I wanted to make this. As such, I apologize for the low amount of Fernet in this drink, and I will try to find one for you that has substantially more in the near future.