Measure & Stir

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


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Enchanted Valentine’s: Beauty and the Beast Cocktail with Rose, Bourbon, Pomegranate

Who told you that you might gather my roses? Was it not enough that I allowed you to be in my palace and was kind to you? This is how you show your gratitude, by stealing my flowers? But your insolence shall not go unpunished!

The merchant, terrified by these furious words, dropped the fatal rose, and, throwing himself on his knees, cried: “Pardon me, noble sir. I am truly grateful to you for your hospitality, which was so magnificent that I could not imagine that you would be offended by my taking such a little thing as a rose.

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We finished our Enchanted Valentine’s Day with a cream puff and a cocktail centered around roses, and inspired by Beauty and the Beast by Gabrielle-Suzanne Barbot de Villeneuve. As before, Johan describes his half of the project in excruciating detail.

Despite the French setting of the story, the flavor of rose is most at home amongst Levantine flavors, and without any particular intention, we found ourselves pairing it with arak, pistachio, and pomegranate, as well as white chocolate and bourbon. We had a few false starts with this dish, but ultimately we landed in a place that made me feel proud.

At one point I tried smoking the drink by burning rose petals, but it made the drink smell like cigarettes and cheap perfume. Beautiful cloche or no, I cannot suggest rose petal smoke in any capacity.

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To keep things sweet, and to announce our desserty intentions, I used a vanilla-infused bourbon as the base of this drink, and paired it with a rose shrub, a rinse of arak, and a bit of pomegranate juice. The rose shrub was perfect in this drink, and to be honest I made it as much for the pun value as for the flavor. I’ve used rose syrup before, but to develop the  complexity of the rose, I chose to extract the flavor of fresh rose petals into white vinegar.

Don’t get fancy with the vinegar when you’re making something like this. Apple cider or champagne vinegar would muddy this up too much. To get a clean flavor, I used distilled white vinegar as my base.

Rose Shrub
170g of sugar
150 ml of white vinegar
All of the petals from 6 red roses
In a large bowl, toss all the petals in the sugar to coat them, and let them sit, covered, for half a day. Add the vinegar and stir. Allow the shrub to sit covered, at room temperature, for 2-3 more days.

For the garnish, I bought some wires for arranging flowers, and wired a whole fresh rose around the stem of a coup glass. My roses weren’t very fragrant, so I sprayed them with a little bit of rose-flower water before serving. It’s easy to overdo it with rose flower water, so be careful.

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Be So Kind as to Bring Me a Rose
1.5 oz Vanilla-Infused Bourbon
.5 oz Rose Shrub
.25 oz Pomegranate Juice
1/2 tsp of Arak
Stir over ice, strain, and serve in a coupe with a rose wired around it. Intimidate your guests with your gruff presence an threatening demeanor.

At this point I have used vanilla-infused bourbon in so many drinks that I’m not going to bother to talk about it. Drop a vanilla bean in a bottle of bourbon. Wait about three days. There is no need to ever remove the vanilla bean. If the vanilla gets too strong, blend the vanilla bourbon with un-infused bourbon at mixing-time.

I never thought mixology would take me to flower arranging, but here I am.


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The Sexton in Ballard

After an arduous night of bar-crawling in places where they shake Manhattans, I stumbled into The Sexton, in search of a night cap more in line with my own tastes. Or maybe I wanted to talk to a girl sitting by the window. Either way, they had what I was looking for. They have their menu on their home page, but just in case you want to see it as I saw it, here it is:

This was only the first page, of which there were two or three of mixed drinks. Such an expansive menu might be intimidating for an inexperienced cocktail drinker, but I enjoyed the variety, and I thought the menu was well put-together. The Banyan is a great way to class up the much more ubiquitous strawberry margarita, and the pig rider presses the chocolate/tequila/chili pepper buttons that we all know and love. Alas, I did not opt for a tequila drink, though as I am writing this post, it would surely hit the spot. I would also like to call your attention to the tasteful inclusion of a variation of The Bitter End, a drink which appears in many different forms, but which always includes a float of amaro or aromatic bitters, so that the last few sips of the drink pack a substantial bitter wallop.

On this particular night, I ordered the Double Bind, a mixture of bourbon, lemon-sage shrub, ginger beer, and bitters, and I was compelled to do so by a recent fascination with vinegar in cocktails. It was a highball, as you could guess from the inclusion of the ginger beer, and the served it in a mason jar, which I found to be pleasantly rustic. To make this drink at home, you will, of course, need to make a lemon-sage shrub. I suggest the following process for making shrub syrup:

Lemon-Sage Shrub
4 large lemons
1.5 oz sage
1 cup sugar
1 cup white vinegar
Slice the lemons thinly, peel and all, and place them in a sealed container. Bruise the sage, and add it to the lemons. Cover the mixture in the sugar, and allow it to sit in a sealed container in the fridge for 2-3 days. Strain off the solids, being sure to scrape any undissolved sugar from the inside of the container, and add it to the vinegar. Bottle it, and allow it to mellow in the fridge for 2-3 more days.

As the shrub sits, its flavors will harmonize and change chemically. Essentially, the vinegar pickles the syrup. If you added a few lemon peels to the bottled syrup, I wouldn’t blame you, but be careful, as they may overpower the relatively delicate sage flavor.

The Double Bind?
2 oz Bourbon
.75 oz Lemon-Sage Shrub
2 Dashes of Bitters

Shake over ice and then strain into a tumbler full of fresh ice. Top with 1.5 oz ginger beer and garnish with a lemon wedge.

Apologies to the Sexton if I got it wrong, but that’s how I would start. Before shaking, taste the mixture, and make sure that the flavors of the bourbon and the shrub are in harmony together. If the flavor of the shrub is not pronounced enough, add another quarter ounce. Many props go to the Sexton for using the appropriate amount of ice, and for crafting an interesting drink. I’m not sure how much of the sage I tasted in the instance of the drink that they served me, but the concept is very solid, and the flavor of the sage comes down to individual execution.

They garnished the drink with a lemon wedge, but my inclination would be to use a toothpick to spear a sage leaf to that self-same lemon wedge, the more to convey the flavor of the fresh herb.