- 2 oz Irish whiskey
- 1/2 oz Cocchi Americano Rosa
- 2 dashes orange bitters
ROWEN, FOGGED IN LOUNGE
There’s something Modernist era about this one, and the pronounced rosé character of the aperitif made me think of James Joyce’s Molly.
We thought hard about a theme that would work well for this time of year, and after contemplating the food, booze, and decor we like for the holidays, we settled on “Resin.” From savory rosemary in a stuffing, to a delicious juniper-y gin in a martini, to a fragrant fir ornament or garnish, our friends the evergreens have a lot to offer. The challenge: come up with an ingenious creation using the resin-y ingredient of your choice. Zirbenz, retsina, hoppy IPA, pine-nut puree, even? Sure! Spirit, garnish, aroma, all are fair game. Whatever resin means to you, we want to hear it.It’s definitely late autumn in San Francisco. It doesn’t freeze here, but the days are noticeably shorter and there’s a scent of of wood smoke in the chilly evenings. What better way to prepare for the coming Thanksgiving holiday than an evergreen-scented drink?
Everywhere we travel these days we see cocktails on the menu. And not just here in the USA, but all around the world. And that’s not only the drinks, but the ingredients as well…. So let’s celebrate the global reach of cocktails with an “Intercontinental” Mixology Monday challenge. Create a cocktail with “ingredients” from at least 3, but preferably 4, 5 or 6 continents. And if you can include Antarctica, then you get a Gold Star.OK, I missed Antarctica. And Oceania. (There was a well-intentioned Vegemite experiment. Not so good.) But as usual, I was thinking of my own current preoccupations and wondering how they related to the theme at hand. Lately, I’m most interested in fermented beverages, brandy cocktails and food pairing, and this MxMo offering could represent all of these things. It’s based on a saison (Belgian-style farmhouse ale) made here in the U.S. with the addition of grains of paradise, an African spice reminiscent of black pepper, ginger and citrus oils. I pumped up the alcohol with calvados, a Normandy apple brandy—not too much. There’s a ginger liqueur to represent Asia, and allspice liqueur and Peruvian bitters to represent the Americas.
Tiki-philes have their flaming spent lime shells and scorpion bowls. Classic cocktailers have the magic of a flamed orange zest. Molecular mixologists have their Smoking Guns. (And yes, frat boys have their flaming shots.) Even brunchtime drinkers have spicy Bloody Marys.
You don’t have to go full Blue Blazer, not nearly—heck, you could go full Fireball Whiskey! (Or Fire Rock Pale Ale, etc.) You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. (And if you’re grilling fruit, save some for me, will ya?)
In essence, bring the heat! Bring the Fire! Bring your inspiration!
I thought of the theme for this month’s Mixology Monday shortly after making the Black Rene, an obscure drink from Pioneers of Mixing at Elite Bars: 1903-1933. The combination of brandy, amber rum, lemon, and Maraschino was tasty, but I felt that the recipe could be improved if I swapped in different ingredients. Taking a page from Max Toste of Deep Ellum who converted the Black Devil into the White Devil, I flipped around the ingredients to be pisco, white rum, lime, and Maraschino instead. With this combination that I called the White Rene, the drink really sang but it was still recognizable as being an alteration of the original recipe. Others have done similar swaps with grand effect including the Bluegrass Mai Tai that that changes the two rums to two whiskeys and swaps lime for lemon from the classic while holding everything else the same.