Measure & Stir

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


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Plummer’s Helper: Plum, Thai Tea, Ginger Wine, Lemon

Before last weekend, I had never tasted plum eau de vie, yet I have had a bottle of it in my auxiliary liquor cabinet for nearly two months. Eau de vie, of course, is made by fermenting fruit and then distilling it twice. It is typically unaged. Most plum eau de vie, from what I can gather, is made from Mirabelle plums, and certainly, my bottle proudly proclaims that this is the case. Eau de vie is expensive, which is why you don’t see too many drinks that use it as the base, but I think it’s lovely, and you can expect to see several more plum eau de vie drinks in the near future.

My initial impression of this spirit was that the flavor was light, and I feared that too many strongly-flavored ingredients would crush it. I still had some Stone’s Ginger lying around, and for a home mixologist, it is doubly important to use up a fortified wine before it goes off. I am hooked on Stone’s Ginger right now, so I had it in my head to use the eau de vie for a classic 6:3:1 sort of a drink.

The 6:3:1 template is a starting point, not an ironclad rule; in fact, it is thus with any drink template. It establishes a baseline, which you then taste and modify as appropriate. In this case, I added only half an ounce of Stone’s Ginger to one and a half oz of eau de vie, and I found that I could not taste the ginger at all. Indeed, the nature of eau de vie seems to be that although the flavor is light, it is resilient. I added another half ounce of ginger wine, and still the plum was overpowering. I added yet a third half ounce, and finally, the flavors came into balance. For a modifier, I still had some Thai tea syrup lying around, and it went into the mix, more out of a desire to use the syrup than in pursuit of some grand flavor concept. The best mixed drinks tend to result from careful planning, but sometimes you can get lucky with a shot in the dark.

Moreover, good technique and taste-driven iteration can smooth out a lot of the wrinkles in the drink-creation process.


Check out those lemon oils, floating on the surface of the drink.

Plummer’s Helper
1.5 oz Mirabelle Plum Eau De Vie
1.5 oz Stone’s Ginger Wine
.5 oz Thai Tea Syrup
1 Dash orange bitters
Stir over ice and strain into a cocktail glass. Garnish with a lemon peel, and express the oils.

As we were developing this drink, neither James nor I were enthusiastic about the direction it was going, but the orange bitters and the lemon peel really tied it together. The first sip did not arrest my thirst, but in subsequent sips, the flavor started to grow on me, and by the end I was sad it was over. The plum was subtle, yet crisp, and the lemon peel complemented it spectacularly. The ginger wine could probably have been dry vermouth without a real loss to the drink’s integrity, though the thai tea syrup’s tannin brought a nice body and roundness of flavor that you could not get from a simple or fruit syrup, though perhaps with a spice.

In truth, I think this drink might work as well with pear or cherry eau de vie, but plum is what I have, so plum is what you get. Plum, Thai tea, ginger, and lemon; if only it had been Chinese tea, the drink would have been thematically consistent. Even so:
乾杯 (Gan Bei!)


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Pseudo Rum Cocktail

Errata: Yesterday, we posted that we used “coconut juice” in our Tom Kha Kai-inspired drink, the “Live and Let Thai“. In fact we used coconut milk, and the post has been updated to convey this. We apologize for the miscommunication.

Gosh, we’re getting a little bored of Soju around here. Based on the traffic this week, I’m thinking maybe you were never that enamored of the idea in the first place. No matter! We’re almost through it, so thanks for sticking with us. James and I are done with Soju mixed drinks for a while. We miss the bite of harder spirits. This last one that we are going to share with you today was an attempt to simulate rum in a low proof environment. After ten days of infusing, our sugar cane soju had developed an interesting complexity, and even, dare I say it, a touch of hogo; that raw, grassy, sugar cane flavor. It was only a hint.

We still had the Thai tea syrup sticking around from our Singha Highball drinks, and it turned out to match the flavor of the sugar cane soju very nicely. Moreover, the flavor of Thai tea, slightly spiced, with the roasted flavor of a black tea, did contribute a roundness to the drink that was evocative of the caramel and oak notes of an aged rum. We stuck to our trick of adding a teaspoon of bird’s eye chili-infused soju, and then added a dash of orange bitters for good measure. Regan’s has a clove and anise quality that complements rum very nicely, and similarly Thai tea, for it is spiced with star anise, and sometimes tamarind.

Indeed, a bit of tamarind flavor would suit this drink, but it would ruin it’s clear, elegant texture.

Pseudo Rum Cocktail
2 oz Sugar-Cane Infused Soju (minimum 10 days)
.75 oz Thai Tea Syrup
1 tsp Bird’s Eye Chili-infused Soju
2 Dashes Regan’s Orange Bitters
Stir over ice and strain into a cocktail glass. Carve a piece of sugar cane into a plank and rest three star anise pods on top.

As soju drinks go, I enjoyed this one. Thai tea is completely delicious, and it’s really nice to drink it with alcohol, and without condensed milk. I can’t wait to mix this with regular rum! Incidentally, there were some Thai flavors that we did not get to explore for this round, particularly peanut and tamarind. I think this drink would be a pretty good candidate for a rim of crushed up peanut and sugar. But I’m done making soju drinks, so if you want to explore that avenue, please tell me how it goes.

Tomorrow we’ll post a summary of our experiences with incorporating Thai flavors into low proof drinks, as well as our final recommendation for a cocktail menu built around some of these drinks. Talk about niche appeal. Fortunately, the world is vast and wide, and there are other cocktail geeks out there, who maybe, hopefully, found an academic sort of interest in all this. Special thanks to Kaiser Penguin for inspiring today’s photo.