This is the first of the four runners up of the Forbidden Island Cocktail Contest, Corpse Canonizer, by Kevin aka Paranoid123! This drink is on the specials menu at Forbidden Island from now through November! This one’s a real lipsmacker. It starts off spicy, then moves into the florals of the gin and St. Germain. I’m wide awake after this one, and will certainly be back for another. Cheers to the runner up!
- 3/4 oz Martin Miller Westbourne Strength Gin
- 3/4 oz Orange Curacao
- 3/4 oz St Germain
- 3/4 oz Fresh Lemon Juice
- dash Herbsaint
- dash Fee Brothers Whiskey Barrel Aged Bitters
Shake with ice and strain into a cocktail glass. Garnish with Lemon twist
Thanks to Kevin at Save the Drinkers for hosting this round of Mixology Monday. The topic this time around is local flavor, which I’m expecting to be represented pretty strongly, considering the drink blogging populace of the Pacific Northwest.
Walking through the suburban streets of North Portland, there are a lot of places to grab a quick bite. There’s the Mock Crest Tavern, where you can get a Blues Bird and a cheap beer, or the Flavour Spot, with their infamous 9-piece bacon waffle, and let’s not forget King Burrito… well, let’s forget the horrible indigestion it can cause (but is so worth it). But the best place to eat here is about 1 to 8 feet from the ground.
Everything grows here… well, okay, citrus has a bitch of a time, but that’s what clay pots and greenhouses are for. But if there’s anything that seems to represent Oregon best, it’s the rich abundance of berries. Everywhere you go, it seems, there are brambles just waiting to be picked. Little children walk around the streets with rich purple stains on their hands and mouths, and little baskets holding whatever couldn’t fit in their tummies. The most famed of Oregon’s Berries is the Marionberry, coming from Marion County. Unfortunately, it’s just a bit late in the season for these jewels of the vine to hit my local New Seasons, so I had to suffice with some good old McMinnville Blackberries.
But what to pair them with that represents local flavor? Well, you can’t move an inch in Portland without hitting a brewpub or distillery, so the hard part wasn’t really finding something local but choosing something local. My eyes quickly darted to a 6 pack of BridgePort Brewery Haymaker, an extra pale ale known around these parts as Liquid Sunshine.
With my yammering on about Portland, of course I’m going to have to add something from House Spirits to the line, and naturally I fall to Aviation Gin for that endeavor. So, with the combination of these, and a few other components becomes my Bridgetown Shamble.
- 1 1/2 oz Aviation Gin
- 1/2 oz Cane Syrup
- Bridgeport Haymaker Extra Pale ale
- 6 Oregon Blackberries
- Grapefruit Bitters
Place Blackberries and Gin into a 10 oz. glass and muddle until all the berries have burst. Add Cane Syrup and fill glass with cubed ice. Pour beer into the glass, stir gently with a bar spoon, and dash aromatic grapefruit bitters on top.
It’s a touch on the sweet side, which I would normally cut with a lemon, but the beer adds a light hoppiness that balances it well. Though, this could easily be served with a lemon wedge. Next time, for sure. Seeing as my wife just noted this as her favorite drink ever, there may be quite a few more next times, until the Haymaker runs out, that is.
Okay, now about the name. Initially I was thinking I was so clever in naming my development the “Bridgetown Bramble“, but apparently some other joker beat me to the punch on that one. Okay, well, it’s got Bridgeport beer in it, right? How about the Bridgeport Bramble? Well, as they say, great minds think alike. So, since it is a sweetened (and fortified) beer combination, which makes it some sort of a Shandy… plus the Blackberry which is is denoted with Bramble… yes, the Bridgetown Shamble! Yes, my college english classes is finally paying off.
“I’m tired of Gin, I’m tired of Sin, and after last night, oh boy, am I tired.“
Yes, ladies and/or gentlemen, another month has passed, and the next Mixology Monday is already nigh past! This month’s, hosted by Jay at Oh Gosh!, leads us through the very exciting world of Gin.
My personal favorite, other than the only 1/4 oz sampled Bluecoat, has to be the locally made Aviation Gin. This is just fantastic stuff, very aromatic and delicately balanced, but still man enough to put some hair on your chest, or wherever you might find yourself in need of warmth. Changed my Gin Fizzes for life, I can tell you that much.
Now, being that this is could be considered a primarily Tiki drink site, Gin, well, didn’t find itself a primary liquor in too many, or, pretty much any drinks. It’s in the Fog Cutter, Colonel’s Big Opu, Suffering Bastard… oh, wait a moment. It is the primary in a Trade Winds cocktail (Grog Log, p. 84). Well, seeing as the drinking’s done for the night, I may have to do a second post on that one later. For this MxMo, I decided to roll with a Trader Vic original, the Gilded Lily.
- 1/2 oz. Modern Dry Gin (Aviation Gin recommended)
- 1/2 oz. Puerto Rican Rum (sub. Cruzan White)
- 1/2 oz. Peach Brandy
- 1/2 oz. Orange Juice
Shake and strain into cocktail glass.
It’s a nice light cocktail, and I love the fact that it’s a good two ouncer, not so much of the tipple as not to be able to put together sentences, but just enough to think the ones you do put together are quite charming indeed. If you can make any sense out of that last sentence, you may need another drink. Yes, the umbrella with the orange twist may be a bit much, but for this drink I think there’s no harm in gilding the lily.
One issue with the above drink though, the Gin shares an equal part with the Rum! Vic, ever the Rum fetishist, has failed me in trying to make a nice, entirely gin-centric write-up. Oh well, guess I may have to roll my own on this one. I must admit, inspiration had struck from the blogosphere today… and if I ever type that word again, slap me upside the head with a Gin and Tonic. Craig had a recent post on Ceylon Cinnamon, and Scottes somehow forced me out of the bar to pick up some Ginger Beer. Well, why not have the two shake hands over a nice bit of Gin? So I whipped up this little concoction, the Gin and Cin.
Gin and Cin
- 2 oz. Aviation Gin
- 1 oz. Ceylon Cinnamon Syrup
- 1/2 oz. Lemon Juice
- 2 dashes fee bitters
- 1/4 tsp Fresh grated Ginger
- Ginger Beer (Ginger People STRONGLY advised)
Shake all ingredients except Ginger Beer in a shaker, strain into ice-filled chimney glass. Top with Ginger People Ginger Beer. Garnish with ginger slices and powdered cinnamon.
This is a great digestive, and damned tasty drink, with the spicy ginger giving a sharp spike of flavor, while the Ceylon cinnamon keeps the taste buds active. The lemon provides a touch of a sour note, and the gin and bitters wrap all the notes together. Oh, and you might want to get some Ceylon syrup together, here’s the deal:
Ceylon Cinnamon Syrup
- 1 part water (16 oz. by volume)
- 1 part organic cane sugar (16 oz. by volume)
- bag (4 sticks) Ceylon Cinnamon
Put all ingredients in a pot on the stove. Let simmer covered for 15 minutes or so, cool, strain and bottle.
That stuff will go fantastic in any Nui Nui, Jet Pilot, so on an so forth. Hell, pour it on some waffles, it’s just damned good.
Turning through the pages of Sippin’ Safari, what instantly catches my eye but the Cream Gin Fizz! How wonderful that my obsessions with Breakfast Cocktails and Tiki mix so wonderfully.
So, gathering up my trusty shaker, some ice, and other accoutrements, I set about to the recipe from page 73.
A delightful mix, the all lime really makes it sparkle, and differentiates it from the flowery sweetness of the Ramos Gin Fizz. The other advantage? No egg white.
Understand, if someone told me the Zombie was originally mixed with bull’s blood and sheep urine, I’d be in the pasture with a knife and measuring cup. However, there are some folk out there that find animal ingredients just a bit too “ooky”. So, while not my choice, I’m always up for whatever the crowd is paying for, and glad to add this non-egg morning fizz to my menu.
There was a post about this, that or the other… oh yes, the obscure ingredient Parfait Amour. Well, having had an unopened bottle on my shelf for quite some time, I finally felt inspired after reading through this archived post on Cocktail Chronicles.
And so, finally hearing the satisfying snap of a newly opened bottle, the Parfait Amour was poured, and yee heavens what came out. A nice soft unfermented, very sweet grape flavor. Which, strangely enough I had no expectation of considering the bright purple coloring of the liqueur. The orange juice fresh, the gin Aviation, and the Vermouth D’aquino Dry. The vermouth is from Trader Joe’s. It was super cheap, and Trader Joe’s usually stocks some high quality stuff. As a vermouth, it’s fine, but I’m no expert in those flavors.
So, onto the cocktail! As it sits in my hand, then down my gullet, the orange and grape interplay in a very interesting manner. Using fresh squeezed orange juice can tend to impart a bit more orange-water than strong orange flavoring, so it’s nice that all the sharp notes took a backseat to let each other play around. It’s light, refreshing, and lightly complex, with the Vermouth and Gin in a “battle of the flowers” as it passes across the tongue. It’s a very nice, well made cocktail, albeit the color is, as I was warned, a bit grey. This is no matter, really, but a bit of flourish in the cocktail is part of the experience. I went with a purple umbrella for garnish to try and bring out the purple in the drink, but it does appear a bit washed out.
- 1 1/2 ounces gin (Aviation Recommended)
- 3/4 ounce Dry Vermouth
- 1 teaspoon Orange Juice
- 1 teaspoon Parfait Amour
Shake with ice, and strain into chilled cocktail glass.
Now, please understand I make no insistence that I have any more knowledge than any other cocktailian, mixologist, or booze slinger out there. But here’s a tid bit I was taught in both bar tending school, and by masters of the art. Before mixing a cocktail, throw some ice in the glass you will be straining into. It helps cool the glass, keep the cocktail cool longer, and adds the much desired beads of condensation, which make the drink look that much more appealing. This pretty much specifically applies to cocktail glasses, as given their wide mouth, are prone to loosing their cool pretty rapidly. Just make sure you throw the ice out before you strain.
And yes, yes.. the Tiki Kon wrapup. Coming shortly. I’ll leave out all the miscellany and just keep to the booze. Slinging for 60 people at your home bar can tend to wear you down a bit.