Archive for Recipe

Odette the Ethereal

odette

Odette the Ethereal

  • 1.5 oz. Cognac
  • 0.5 oz. Framboise
  • 0.25 oz. Benedictine
  • 0.25 oz. Hibiscus liqueur
  • 2 dashes Peychaud’s bitters

Stir with ice and strain into cocktail glass. Top with spritz of Absinthe.

She wanted French, so I started with Cognac and added the Framboise for some sweetness and some Benedictine for an herbal smoothness. Odette’s a bit of a flower child, so I threw in some hibiscus liqueur for some additional sweet and floral hints. Peychaud’s added a little spicy bitters, and the Absinthe mist really tickles the nose on the sip.

Hanna from Hamburg

hanna

Hanna from Hamburg

  • 1.5 oz. Rye
  • 0.75 oz. Jeigermeister
  • 0.5 oz. Cherry Heering
  • 0.25 oz. Snap
  • 1 dash Bar 40 Salt Bitters

Stir with ice and strain into cocktail glass. Garnish with cherry

Jeiger and Cherry Heering as German components for Fräulein Hanna. Rye to anchor it and for some spice, with a little Snap in honor of her favorite prop, the whip. Dash of salty bitters to round it out.

Wunderbar.

Let Me Drown

letMeDrown

 

Let Me Drown

  • 2.0 oz. Captain Morgan 100 proof
  • 0.5 oz. espresso liqueur (Stirrings)
  • 0.5 oz. Cynar
  • 0.5 oz. lime juice

Shake with ice and strain into glass. Garnish with grated nutmeg.

The song is literally about drinking yourself to death, so I needed something boozy. And with a nautical theme. So I went with a 100 proof Captain Morgan to start it off. Because the drinking is to occur all night, the espresso liqueur is there to maintain the buzz. The sweetness is then cut with the bitterness of the Cynar and the tartness of the lime. Rereading this recipe after all this time, the nutmeg didn’t immediately make sense, but I actually liked it in the final drink, mostly for the nose and its combination with the espresso taste.

It’s an odd mix of flavors, but it packs a punch, which was the main point. There’s a bit of a conflict in it, which, if you know the song, makes some sense. This was Burrs point of no return. And so a fitting end to the wild party. Drink up.

Poor Child

poorChild

 

Poor Child

  • 2.0 oz. London Dry Gin
  • 1.0 oz. Maurin Quina
  • 0.5 oz. Dolin Blanc vermouth
  • 1 dash orange bitters

Stir with ice and strain into coupe.

I have absolutely no idea where this one came from. I *think* that to represent the four singers in the quartet “Poor Child” I gave an ingredient to each, but for the life of me I don’t know why Black is London Dry Gin or Queenie is Maurin Quina (maybe I was playing on the word “Quina,” more obvious now that I type it out?). Burrs is bitter, I get it.

Whatever the concept was originally for this drink, it is tasty, so here it is. Forget the theme and just enjoy a sip. No poor child here.

Look at Me Now

lookAtMeNow

Look at Me Now

  • 2.0 oz. Bourbon
  • 1.0 oz. lemon juice
  • 0.75 oz. watermelon syrup
  • 0.25 oz. St. Elizabeth Allspice Dram
  • 2 dashes Fee’s Whiskey Barrel-Aged bitters
  • 1 egg white

Dry shake all ingredients without ice, then shake with ice and strain into coupe.

The character of Kate in the show, in the middle of this song which serves as her introduction, has a great line: “Give me a bottle of bourbon and a half a chicken and I’ll conquer the world!” I just had to do something with bourbon and chicken. I had to.

After pondering a bit the possibility of trying to do some sort of chicken fat washed bourbon (I didn’t ponder it too long) I arrived at the idea of using the egg instead of the chicken. The rest is a bit of a modified sour, with watermelon syrup (riffing on a Southern theme) serving as the sweet. I can’t recall the exact motivation for the allspice dram, but trying the drink again after two years’ time I think it works, and this drink was my favorite of the bunch.

…though a bottle of bourbon and half a chicken sounds good, too.

Out of the Blue

outOfTheBlue

 

Out of the Blue

  • 2.0 oz. Magellan Gin
  • 0.75 oz. Dolin Blanc vermouth
  • 0.25 oz. Vanilla liqueur (Dr McGillicuddy’s)
  • 3 dashes orange flower water

Stir above ingredients with ice and pour into glass rinsed with absinthe. Garnish with dollop of vanilla-infused whipped cream.

If you look at the image, it should be obvious that I went pretty literal for a song title that is figurative to the character. Still, I had the beautiful color of the Magellan gin and wanted to play off of that. The vermouth adds a little sweetness, but not cloyingly so. In fact, I wanted just a little more so added the vanilla liqueur (you could use a syrup instead, or, if you like your drinks drier, just skip it altogether). The orange flower water is subtle, but I felt a nice touch.

Originally I had used an alcohol-infused vanilla whipped cream. I couldn’t find it when remaking this drink (which I am glad for — I thought it was a very odd ingredient) so I simply whipped up some cream of my own with a little confectioner’s sugar and vanilla. It’s a fun effect but doesn’t do anything for the drink, so feel free leaving it off.

Of course, you could say the cloud foreshadows the events of the party. Best leave it in.

Wild, Wild Party

wildParty

 

For this production I decided that all of the drinks would be based on songs, and the most appropriate way to start was with the title song.

Wild, Wild Party #1

  • 1.0 oz. Applejack
  • 0.75 oz. King’s Ginger Liqueur
  • 5 dashes Peychaud’s bitters
  • pinch of sea salt

Stir with ice and pour into cocktail glass. Top with 2.0 oz. Original Sin Cider.

As the song begins with the story of Adam and Eve and the forbidden fruit, using Original Sin Cider just seemed a natural choice. I immediately gravitated towards Applejack, and to spice things up I added both the ginger liqueur and a healthy dose of Peychaud’s which also contributed greatly to the color. I liked it, but it was tamer than I thought it should be. Thus:

Wild, Wild Party #2

  • 1.0 oz. Rittenhouse Rye
  • 1.0 oz. Aperol
  • 3 dashes cayenne hot sauce
  • pinch of sea salt

Stir with ice and pour into cocktail glass. Top with 2.0 oz. Original Sin Cider.

I liked the rye base much more as it stood out against the cider, yet worked well with it. The Aperol gave some great color and a little sweet and bitterness, and the necessary sinful bite was added using the hot sauce. A much more wild variation.

But the party’s just getting started.

Kim Rose

Mixology Monday

It’s been a while since I participated in Mixology Monday, but with my next block of cocktails re-presenting drinks I made for The Wild Party nearly two years ago, one of which was a non-alcoholic offering for one of my castmates, my drinks to catalog coincided perfectly with the theme for this month, Temperance. As presented by Scott at Shake, Strain & Sip:

While many of us today think of overly sweet and unimaginative uses of fruit juice combinations when we hear of nonalcoholic beverages, there is a growing resurgence and movement of creating real craft “mocktails” in cocktail bars around the world… As such, this month’s theme challenges you to create unique craft “mocktails” only limited by your imagination. Perhaps you have an abundance of that homemade lavender syrup sitting in your fridge? Maybe you’ve been thinking about creating a non-alcoholic version of your favorite cocktail. Or maybe you just wanted an excuse to mix up an Angostura Phosphate you saw in Imbibe. Oh yes, non-potable bitters are fair game here since they are legally classified as nonalcoholic in the states. However, if the Teetotalist inside of you won’t allow it, you can go without them. Cheers!

When I worked on The Wild Party menu (drinks to follow), a non-drinking castmate asked if I might prepare something for special for her. I did, and I named it for for her.

kimRose

Kim Rose

  • 2.0 oz. orange juice
  • 1.0 oz. lime juice
  • 1.0 oz. Orgeat
  • 4 dashes Fee’s Aztec Chocolate bitters
  • 4 dashes Fee’s Old Fashioned Aromatic bitters
  • 4 dashes Ponzu

Shake with ice, then strain into old fashioned over ice, topping with 2-4 oz. club soda.

So I generally get fairly positive reactions when I mix my drinks for my friends. Occasionally they might be too strong, and at times they aren’t to the taste of everyone, but for the most part I’ll get a thumbs up (and they’re not always sparing my feelings!). With this drink, though, I received more praise than I had for any other drink I mixed at that party, and I had requests for it all night by drinkers and non-drinkers alike. I like it particularly for the saltiness that comes from the Ponzu in combination with the tart of the lime. The bitters along with the sweet orgeat introduce some exotic undertones that help to relieve the drink of its simple fruit juice mix origins.

Top with as much club soda as you need to lighten up the resulting mixture, which is yummy, but thick — not in a viscous way, but rather in concentrated flavor. It also helps to extend the life of the drink, which, for me, disappears pretty quickly. Case in point: after the picture you see above was taken, the drink was downed before I even made it back to the kitchen. Ah well. I’ll just have to mix another.

Orange Blossom

orangeBlossom

Orange Blossom

  • 2.0 oz. Cognac
  • 0.5 oz. Pavan
  • 0.5 oz. orange blossom honey syrup*
  • 2 dashes orange flower water
  • 2 dashes orange bitters

Stir with ice. Strain into a snifter.

* 1:1 water and orange blossom honey, reduced by half

For the final cocktail in The Secret Garden series, I grabbed another floral liqueur I had on the shelf, Pavan, which consists, among other things, of orange blossom essence. I’ve always liked orange with brandy, so I went with a Cognac base. That alone with the Pavan didn’t have the depth of sweetness I would have liked, so I thought a rich honey syrup would help with that (and in keeping with the orange blossom theme). The drink at this point was pretty sweet, so I added some orange bitters in there. The orange flower water is probably a bit unnecessary — I couldn’t detect it in the final drink — but I kept it in the recipe nonetheless.

The name is not the genus of flowering plant, as in the other drinks in this series, as the flower is actually the blossom of the orange tree, and naming the drink “Citrus” (the orange tree genus) just didn’t sit right. In looking for a picture of “orange blossom,” though, I was faced with several images of a My Little Pony, which really gives a whole different twist to the drink. Still, Orange Blossom it was, and the garden was complete.

And if anyone ever casts me in a My Little Pony stage musical, I am already one drink ahead.

Viola

viola

Viola

  • 1.5 oz. Mezcal
  • 0.5 oz. Tempus Fugit Liqueur de Violettes
  • 0.5 oz. Creme Yvette
  • 0.25 oz. lime juice

Shake with ice. Strain into a coupe and garnish with a dash of pink Himalayan salt.

I don’t think I’ve ever made a mezcal-based drink before. I’ve certainly used it in drinks, but mostly to pair with tequila as a secondary flavor. Here, it is the main event, which is interesting since I had originally thought I’d have to go with something a little more delicate to not overpower the violet flavor.

As it turned out, mezcal worked out great. The floral sweetness comes from two different types of violet-based liqueur (can you believe I have two others as well?), one much more — for lack of a better word — soapy than the other. One is fairly fragrant, the other a little sweeter. Together, they balanced the mezcal’s funkiness, with a just a bit of acidic lime to add a tart note.

The final touch is a pinch of pink salt that floats on top, deepening the flavor on the sip. I love salt in drinks (well, let’s face it, I just love salt) and I always seem to have to remember that fact.

Maybe it’s all the drinking.