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Monthly Archives: December 2010

Blood and Sand II

12/5/2010

I got it totally wrong the 1st time around. After tasting Alembic’s Blood and Sand, I sidled up to the bartender and asked specifically what she uses.

The classic is equal portion of all liquors and juice. But we find the syrupy month feel of cherry herring a little off-putting. I am aiming for the clean, herbaceous flavor as well as the tea-tannin finish of what I had at Alembic.

Not quite there, but I am working on it. Makes 2

  • 1 ½ oz Glenrothes Special Reserve
  • 1 ½ oz Punt e Mes (don’t use other Italian sweet vermouth)
  • ½ oz Peter Herring Cherry Herring
  • 1 ½ oz Orange juice
  • Orange peel as garnish
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Kumquat Mojito

12/20/2010

The winter version of a classic.

Based on Kumquat Mojito in MixShakeStir (Makes 1):

  • 2 oz 10 Cane rum
  • 1 oz lime juice
  • 0.6z simple syrup
  • 3 kumquats, halved
  • 8 mint leaves

 

  1. Muddle kumquats and mint in a shaker. Add the rest of the ingredients and ice and shake.
  2. Pour all parts into a Collins glass and serve.

Lots o'Passion

December 24, 2010

Finally got hold of a bottle of passion fruit juice. I don’t get it. All these cocktail books mention passion fruit puree/juice like it is as common as apple juice that you can just pick some up at local 7-Eleven … not! Anyway, William got a bottle for $2.99 at Mi Pueblo and it is excellent.

It is a crowd pleaser as William commented. Easy to like but totally out of place on Xmas eve, in northern hemisphere anyway. Definitely a summer drink than winter, even though there is cranberry juice. It is like eating watermelon in December. No matter how good it is, it just feels … wrong.

Based on Lots o’Passion from MixShakeStir (Makes VERY large 2, reasonable 3):

  • 3.5oz Hangar One vodka
  • 1.5oz Bols Orange Curacao
  • 2 oz cranberry juice
  • 1 oz lime juice
  • 1 oz passion fruit juice
  • ¾ oz simple syrup
  • 2 lime wheels as garnish

Pisco Sour

December 23, 2010

Ever since the fantastic Pisco drinks (Sour and Maracuya) at Nazca San Jose a few months back, I have been itchy to make my own. My bottle Encanto Pisco, when tasted straight, is more like eau-de-vie, even grappa, with that velvety, highly alcoholic sensation. It is 85 proof after all. In a Pisco Sour however, the taste is ethereal and ultra smooth. So delicious, both William and I downed it in less a minute.

Need to make double batch next time.

Based on Pisco Sour from The Essential Cocktail (Makes 2):

  • 3 oz Campo de Encanto Pisco Acholado
  • 1 oz simple syrup
  • 1.5 oz lemon juice
  • 1 oz room temperature egg white (could use more)
  • Drops of Angostura bitter

 

  1. In a cocktail shaker, add all ingredients except the bitter, fill with ice and shake vigorously for 30 seconds.
  2. Pour into 2 cocktail glasses. Garnish by a few drops of the bitter on top of the egg white foam.