I just got back from what has to have been one of the best experiences I have ever had, the Grand Marnier Mixology Summit.
Before I really hunker down and talk about it, I’d thought I’d share one of the drinks I submitted, and made for my consulting lab, the Sweet Ron Swizzle. This drinks takes a few classic pairings (Herbsaint:Bitters, Orgeat: Rum), and adds a touch of Navan to really drive the Vanilla out of the rest of the ingredients. Little did I know going into the lab that the Navan formula had recently changed to make it a bit drier. The good news is, it made the drink better! There are a lot of sweet ingredients in here, and the drier Navan and a heavy hand of citrus really help to drive the flavor. I like it, I hope you do too.
Sweet Ron Swizzle
- 2 oz Ron Matusalem 15
- 1 oz Lemon Juice
- ½ oz Maple Syrup
- ½ oz Orgeat
- ½ oz Navan
- 2 dash Angostura Bitters
- 4 drops Pastis
Build all ingredients with crushed ice. Swizzle with Lele Stick or bar spoon. Garnish with a ridiculously long Orange Spiral.
Oh, and here’s something fun for you iphone fanatics out there, the GM Cocktails app (link goes to app store). This little doozy of an app contains all of the winning recipes submitted for the Grand Marnier Mixology Summit. All of my drinks are in there, and there are a ton of great drinks from all over North America (and occassionally beyond).
“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.