cocktails

Flower Garden Cocktail

 
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How cute is this glass? I found these vintage glasses at my favorite boutique liquor store (The Austin Shaker) and wanted to make a drink that really enhanced the beautiful lines of this coupe. A really clear and colorless cocktail sounded perfect for this, so I pulled out all of the liquors that fit the category that wasn’t rum or tequila and started experimenting. The end result, a high alcohol content cocktail that doesn’t taste boozy and has pleasant floral notes.

 

Flower Garden

2 oz gin

1 oz lemon juice

1 oz Velvet Falernum

1/2 oz St Germain

1 Luxardo Cherry

 

Stir all ingredients with ice. Strain into a coupe and garnish with a Luxardo cherry.

 

The Simple Daiquiri and the Art of Cocktail Making

 

They say that the daiquiri is the best way to judge a bartender's skill. I'm not sure if I agree with that, mostly because an old fashioned is easier to screw up in my opinion, but well done daiquiris are perfection. I've tried other variations of the drink, like the Hemmingway daiquiri and things I've tried to concoct, but in the end I always come back to the traditional style: rum + lime + sugar. It's not a daiquiri if it loses the flavor profile of the rum, and since it's so subtle, nothing intense should be mixed with it. 

 

Daiquiri

2 oz white rum (I used Plantation 3 Stars)

1 oz freshly squeezed lime juice

3/4 oz simple syrup (made with raw sugar)

Shake everything with ice and pour into a Nick and Nora glass. Garnish with a lime wedge.

 

Scroll down if you want to hear me ramble about how I approach cocktail making!

The single most important thing to remember when making a cocktail is balance. There are many dimensions to this rule though.

First, the flavors need to be balanced. Not too sour, not too sweet, and not too bitter (but there are many cocktails that lean towards more bitter than not). The ingredients also have to come together in harmony, similar to how it is in cooking. This is the most difficult one to accomplish, especially when trying to craft your own cocktails. But as long as you can tell that there's something off (even if you can't tell what's missing) that's a good first step. If it's too sour, add a little bit of sweet. If it's too sweet, shake your cocktail more or add more sour. Keep playing around until you get the flavor that you are going for.

Second, the temperature and dilution need to be just right. These two go hand in hand, and it will vary drink by drink. We want our cocktails to be as cold as possible, but if you shake for too long, your drink will become more watered down. The size of the ice cube also matters. Bigger ice cubes are generally used for drinks like an old fashioned because they have less surface area. The ice melts slower but keeps your drink colder. Spirit forward drinks require more dilution than say a sour. The best way to judge temperature and dilution is by taking samples (with a straw) after you think it's done and shaking/stirring more if necessary.

And lastly, appearance. You don't want a muddy looking drink, and prettier colors make people more intrigued by your cocktail. Mixology is an art form. Every last detail from the glass to the intricate garnishes will affect how curated your drink looks.

 

The Muddled Mission

 

Introducing The Muddled Mission from the amazing Death and Company book. Because why wouldn't you want to drink a bright pink cocktail? It's my go to drink at the moment. Pretty to look at and even prettier on the tongue. What makes it even more impressive is how the intense Yellow Chartreuse and St Germain balance each other out so well. The first sophisticated liquor I ever bought was the St Germain last year. I was hoping it would taste amazing, and my heart sunk when I opened it and took a sip. It was way too syrup-y and overpowering on it's own. In every cocktail I made during that time, it became a bully and completely wiped out any other flavors, not to mention making everything into a sugar bomb. Over the months, it slowly moved toward the back of the bar because I was too afraid to touch it. 

But then Yellow Chartreuse came along. This liquor made by monks in France is herbal with hints of honey. I tried giving a shot at the Muddled Mission because it was simple and I had all of the ingredients. And to my surprise, everything blended so well together and the elderflower notes came out beautifully. And I love it. And so will you.

 

The Muddled Mission Cocktail

1.5 oz gin

1/4 oz Yellow Chartreuse

1 oz St Germain

3/4 oz freshly squeezed lemon juice

1 strawberry

2 raspberries

 

In a shaker, muddle the strawberry and raspberries. Add the rest of the ingredients and ice and shake. Pour into a coupe and serve with a lemon peel.