Monday, October 21, 2013

MxMo LXXVIII: Intercontinental—Time of the Saison

Howdy folks! It‘s another fine Mixology Monday. Today our host is my San Francisco Bay Area neighbor Stewart Putney of Putney Farm. I can always count on Stewart for inspiration and an adventure in the experience of taste, and his theme for this MxMo, Intercontinental, is certainly no exception.
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.


Time of the Saison
  • 1 oz calvados
  • 1/2 oz Domaine de Canton
  • 1/2 oz lemon
  • 4 dashes Amaro Chuncho
  • 1/4 tsp St. Elizabeth Allspice Dram
  • Ommegang Hennepin (about 4 oz)
Lightly shake with ice all except the Ommegang. (Just box it back and forth 2 – 3 times.) Strain into a stem glass. Top with beer.

Delicate fruit, spice and little bubbles, this is bright and light enough to accompany a meal of seasonal related flavors. Here in North America, it happens to be autumn but don’t let that stop you from mixing one up if you’re somewhere entirely different.

Many thanks to Stewart for hosting and for his great theme.


  1. Nice work. Getting some of the beer so we can give this a go (we have everything else).

    1. Thanks—enjoy! And thanks again for hosting.


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