More Fun with Smoked Tea Syrup: Rain Cloud Tiger

It seems like whenever I tell people I’m taking a vacation they ask where I’m going. Go? I’m going to go home, lock the door and shudder. “Just a little moment away. I’ll be fine—really.” (Eesh.) So I’m holed up here in the Fogged In Lounge with plenty of nice things to get interested in that I don’t otherwise have much time for. It’s gray and rainy, perfect weather for listening to records, eating cereal out of the box and writing my blog.

And of course it’s perfect weather for a sherry cocktail! Recent visitors will note that I’m on a fortified wine kick, going at the amontillado like a crazed lemur. (It is a scientific fact that lemurs love Spanish fortified wines. Trust me, I’m an expert. I’m also guy who sits around on his vacation eating dry cereal.) And liking a little smoke flavor with my sherry, I’ve paired it with the rich and tasty Russian Caravan tea syrup I’ve become fond of. It’s a very versatile ingredient, adding subtle depth and complexity. I’m always on the lookout for new ways to get smoke flavors into cocktails.



Rain Cloud Tiger

• 1 1/2 oz amontillado sherry
• 3/4 oz pisco
• 1 oz lime juice
• 3/4 oz Russian Caravan tea syrup
• pinch sea salt

Shake with ice and strain into a chilled cocktail glass.
ROWEN, FOGGED IN LOUNGE

Powerful tang of the sherry-tea-lime combo up front accentuated with the hint of salt, subtle smoke and aguardiente notes rounding things out in the background.

Booze and Sympathy: Fun with Russian Caravan Tea Syrup

Russian Caravan is grand stuff, a blend of smoky Chinese teas that’s a natural compliment to cocktails. There was about a third of a cup of tea left in the tin. I made a simple syrup of 1 cup sugar and 1 cup water, and added the tea the second I turned the heat off. (Strain after 5 minutes, cool, bottle, refrigerate.)



When We’re Alone

• 1 1/2 — 2 oz cognac
• 1/2 oz lemon juice
• 1 barspoon Russian Caravan tea syrup
• 1 tsp Cruzan Blackstrap rum

Shake with ice and strain into a chilled cocktail glass.
ROWEN, FOGGED IN LOUNGE



Patience and Fortitude

• 2 oz bourbon
• 1 tsp Russian Caravan tea syrup
• 1 dash Jerry Thomas’ decanter bitters
• tangerine twist
• Small splash soda

In an Old Fashioned glass, muddle a broad, thin strip of tangerine peel with the bitters and syrup. Add ice and spirits and stir gently. Splash of soda.
ROWEN, FOGGED IN LOUNGE

Christmas Punch

Unfortunately, there was no time for a photo of the punch before it was gone. That’s OK—I don’t feel like bothering with the camera when we have this anyway. It’s served at the end of the caroling at the high point of my housemate’s Christmas party. While he has most of the company gathered around the fireplace in the front of the house, a couple of my homies and I are in the kitchen singing along with them (sort of) and making this punch.

The recipe I use is adapted from one for English Christmas Punch I first found in John Poister’s New American Bartender’s Guide, one of the first things I read on mixed drinks. The original recipe calls for flaming the rum in the sugar, which sounds amazing but too much to manage in a narrow San Francisco house packed to the rafters with guests and antique Christmas decorations.

English Christmas Punch

• 2 bottles dry red wine (Chianti)
• 750 ml dark Jamaica rum
• 3 c strong black tea (5 bags English Breakfast)
• 1 lb sugar
• juice of 2 Valencia oranges
• juice of 2 lemons

Melt the sugar in the red wine on the stove. Add the rum. It takes a while to get it to the desired warmth while heating it gently. (I’m always trying to time this to coincide with the end of the caroling, and I just never know.) Combine juice and tea in a heat-proof punch bowl. Pour booze mixture into the tea and citrus and serve immediately.
SOURCE: ADAPTED FROM JOHN J. POISTER, THE NEW AMERICAN BARTENDER’S GUIDE

Cloud Forest

This Mixology Monday is hosted by Frederic of CocktailVirgin, and features a classic punch ingredient, tea, so I'm offering up a tiki-style punch. (Thanks, Frederic. I love punch. I'm a little punchy on a Monday anyway, and that dose of caffeine should make me even punchier.) Tea imparts roundness and structure to punches, and brings other flavors together. Here I've used Russian Caravan, a smoky blend of Chinese teas with wood notes to balance and compliment the richness of mango and the bright acidity of citrus.

Cloud Forest

1 1/2 oz amber Martinique rum
1 oz dark Jamaica rum
1/2 oz Domaine de Canton
3 oz mango nectar (Looza)
1 oz orange juice
3/4 oz lime juice
1 1/2 oz Russian Caravan tea
2 dashes Angostura bitters

Stir with small ice cubes or cracked ice, and pour into a tiki mug or double old-fashioned and decorate with fruit to punch it up.

By Rowen, Fogged In Lounge