Measure & Stir

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


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Sangriento Maria: Mezcal, Heirloom Tomato, Cumin, Chili Garlic Sauce

Joe, for whatever reason, is determined to make a bloody mary that he honestly enjoys, despite agreeing that nobody is excited by savory cocktails and that the bloody mary may be beyond saving. At best, in my opinion, tomato drinks taste like spiked, soupy salsa. At worst, they’re retch-inducing. Yet Joe tries to not only make these drinks palatable, but to make them great. His measure of success is whether or not we’d want to mix the drink twice in a night. This time it actually happened!

Sangriento Maria
2 oz Mezcal
2 oz Heirloom tomato juice
.5 oz Lime juice
.5 oz Cumin syrup
1/2 teaspoon of Chili Garlic Sauce (Huy Fong)

Shake over ice and strain into a cocktail goblet filled with fresh ice. Garnish with a quesadilla, si se puede.

To give this drink a more round tomato flavor, we used a medley of freshly juiced heirloom tomatos instead of sticking to one variety. If you don’t have any cumin syrup on-hand, or don’t feel like going through the trouble of making a batch, you can mix a pinch of cumin with simple syrup, to taste, and achieve a similar flavor. The bit of chili garlic was some last-minute serendipity, as I happened to have a bottle of Huy Fong in the fridge at the time.

Serving this sort of drink over ice helps to cut down on the tomato juice’s heavy viscosity, making it easier to enjoy. I’ve also found that using a smokey spirit, like mezcal, helps to distract you from the fact that you’re drinking tomato juice. That, or using teas also works well with tomato drinks. This bloody mary was so tasty that we ended up mixing another at the end of the night, but, the second time we made it, it did have that “spiced salsa” quality to it, so we’ve adjusted the amount of chili garlic sauce for our final recipe, presented above.

This is the last bloody mary drink for a long while. Lo sentimos.


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MxMo LXVII: Garnish Grandiloquence: A Study in Garnishing with Cheese


If you were reading last week, you might have noticed that three out of five of our drinks featured cheese in the garnish. This was no coincidence, but rather a deliberate study using cheese as an ingredient in a mixed drink. I do not have a whole lot to add to the content of those posts, but I will note that while I think cheese can be an effective garnish, it is a positively disgusting ingredient to actually mix into a drink. Do you want to drink alcohol broccoli cheddar soup? Me neither.

Ultimately, I think would prefer to have a good cocktail, and cheese on the side, rather than try to mash them together into some kind of unholy Frankendrink. Speaking of which, all of the drinks in this post use flavor pairings suggested by molecular gastronomists, who analyze the chemical makeup of varios foods’ aromas, and use similarity as a basis to suggest novel combinations. Anyway, these are my creations:

Pineapple Under the Sea
We used kefir yoghurt to try to bridge the distance between pineapple and gin, on the one hand, and blue cheese, on the other. As the imbiber takes a sip of the drink, the smell of blue cheese fills the nostrils, creating a surprising synergy with the pineapple juice. Kefir is a fickle beast, as a cocktail ingredient, but the pineapple tames it nicely.

Rainy Day
You could almost call black tea, tomato, and grilled cheese a rainy day survival kit. We clarified fresh heirloom tomato juice using a coffee filter, and paired it with earl grey-infused Pisco. Savory drinks are hard to love, but the tannin in the black tea went very well with the tomato’s umami notes. Unlike in the Pineapple Under the Sea, you couldn’t really smell the cheese in the garnish, but it was still a tasty snack.


That’s No Moon!
The strength of the cheese in this drink was somewhere in the middle between the other two, with the cooked Parmesan contributing a subtle aroma to bolster the flavors of strawberry and honey. This was the weakest drink of the trio, and even though the nuttiness of the cheese matched well with the flavor of the honey, it left something to be desired. Actually eating the Parmesan wafer was pleasant. We used honey to “glue” the wafer to the glass, so that even though it appears to be resting precariously on the rim, it was in reality quite sturdy.


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Rainy Day: Tomato, Black Tea, Pisco, Lime

As you have probably noticed, this week is all about using science to take advantage of unintuitive flavor combinations by looking for chemical similarities in aromas. Today’s pairing is tomato and black tea. It turns out that molecular gastronomy enthusiasts have their own version of mixology monday, which they call “They Go Really Well Together“, and that’s how I discovered this particular combination.

The unfortunate truth is that it’s hard to get excited about savory drinks, and tomatoes lean very heavily toward the umami side of the flavor spectrum, so even if you sweeten it, it’s going to be savory. One trick I have found for making tomato a more appetizing cocktail ingredient is to clarify it, as we did during our Bloody Mary Workshop. The procedure is very simple; pour fresh tomato juice into a funnel lined with a coffee filter and wait a few hours. You could even set it up in the fridge and let it go over night if you needed to make a lot. The end product still tastes like tomato juice, but it has a mercifully un-chunky texture, which I think is the worst part of tomato in a cocktail.

I wanted to use a relatively neutral spirit for the base of this drink, and I’ve been flush with Pisco lately, so it was a convenient choice. In order to get some black tea in this drink, I decided to infuse earl grey into the Pisco. Tea infuses into hot water in a matter of a few minutes, and it infuses into strong spirits only slightly slower. I let the earl grey steep in the Pisco for only fifteen minutes before it became dark and cloudy with the tea. But don’t trust my steep time; as with all infusions, your own good taste must be the final arbiter regarding how long to allow it to infuse.

Rainy Day
1.5 oz Earl Grey-Infused Pisco (Tabernero)
1.5 oz Clarified Heirloom Tomato Juice
.25 oz Simple Syrup
.25 oz Lime Juice
Pinch of Salt
1 Dash Angostura Bitters
Shake over ice and double strain into a cocktail glass. Garnish with a tiny grilled cheese sandwich and a cherry tomato.

This drink had a tangy, pungent flavor from the combination of the tomato and lime, which also went nicely with the bergamot in the earl grey. I did enjoy the interplay between the tea’s bitter tannin and the tomato’s roundness, but as with all savory drinks, it’s hard to love it. Actually, James thought it might be the best tomato drink we have made, and I am inclined to agree. It didn’t have any of the salsa or soup qualities from which most Bloody Mary style drinks suffer. If you like tomato juice, it’s worth a try, otherwise, may I direct you to The Pearnsip.

Before I go, a quick note on the theme: I garnished this drink with a grilled cheese because I reasoned, on a rainy Washington day, what could be better than a cup of hot tea, a bowl of tomato soup, and a grilled cheese sandwich? This drink was my attempt to capture all of those elements in a single preparation. You have to eat the grilled cheese right away, unfortunately, as it is but a single bite, and it does not retain its heat, not even long enough for a photo shoot.

Salud!