Mixing Up the Left Coast, week 2

This week we are exploring the mixology of Neyah White out of San Francisco, from Left Coast Libations by Tim Munat. Again, we were lucky that we had most of the ingredients in our home bar. We learned a thing or two about Sherry and Fernet Branca from this adventure and they’re now items we will continue to use and enjoy.

606

1 ½ oz genever gin

½ oz sweet vermouth
½ oz Fernet Branca

orange twist (garnish)

Stir all ingredients gently with ice and strain into chilled cocktail glass. Garnish with an orange twist.

The first time we tried this cocktail we went with Genevieve genever and Dolin Rouge vermouth. We found the aroma to have a rich spiciness with a kick of orange. The flavor was complex. There was a flash of sweetness in the beginning leading to a bitter botanical flavor. The Fernet’s boldness then trails into a loamy juniper flavor that has a long lingering finish. It is delightfully multifaceted and created an intriguing and intellectual conversation in seeking out all the layers.

We decided to try this recipe again but this time with Boomsma Oude genever. The aroma was lighter in its spiciness and had a stronger orange scent. The color was also better since Boomsma is naturally straw colored. The genever was more present in the aroma with a woodsy-ness that was very interesting. The flavor was more Fernet forward with an almost minty eucalyptus-ness that was slightly bitter. This was a much more balanced drink throughout. Lots of other flavors step forward because of the aged genever. We found it to be mellower and more enjoyable this way.

Old Bill

1 oz oloroso sherry

½ oz maraschino liqueur

½ oz aged rum

3 dashes orange bitters

Stir all ingredients gently with ice and strain into a small wine glass.

We used Solera 1842 Oloroso VOS Sherry, Luxardo Maraschino Liqueur and Zacappa XO in both cocktails we made using this recipe. The first time we made it the aroma was very sweet, a little spiciness from the sherry was present but the maraschino seemed to overwhelm the drink. As sweet as it was, this felt like a desert drink.

The second time we made this cocktail we decided to reduce the maraschino by ¼ oz. The aroma was much the same, but the spiciness of the sherry was more present. The flavor was much more balanced. We really got a sense of the complexity of the rum and the spiciness of the sherry. Also, there are more orange notes from the bitters when the maraschino isn’t so forward. This way, it seems like this cocktail isn’t just an after dinner drink.

Mixing up the Left Coast, week 1

For our first installment from Left Coast Libations we decided to start with the drinks of Eric Alperin a bartender out of Los Angeles and the first one in the book. To be honest we chose these drinks because we already had most of the ingredients in our home bar. It turned out to be a very rewarding choice.

 

Smuggler’s Notch

1 brown sugar cube

3 dashes orange bitters

2 oz dark rum

Absinthe or Herbsaint

Orange Twist (garnish)

Muddle brown sugar cube with orange bitters, add rum and ice cubes. Shake and strain into a whiskey glass rinsed with absinthe. Garnish with an orange twist.

We had a more difficult time finding brown sugar cubes than we expected but finally found them at Cost Plus of all places. We used Angostura Orange Bitters, Appleton Estate Reserve rum, and St. George Absinthe Vert. The first time we mixed this drink up, the absinthe aroma was a little too strong due to how high we rinsed the glass with the absinthe. The 2^nd time had a much lighter floral nose. We noticed the absinthe and bitters with a little bit of the water made this drink dryer, cutting the sweetness of the rum. It is a surprisingly complex drink considering there are so few ingredients. There was an interesting black tea nose, which is a huge contrast to the donut crumb scent of the sugar and orange bitters. This was a slow sipping drink that has a smoothness, depth and greater richness than just sipping rum.

Kingsbury

½ oz Campari

½ oz Dolin vermouth

½ oz Licor 43

½ oz lime juice

Prosecco

Cucumber spear (garnish)

Combine the Campari, Dolin, Licor 43, and lime juice in a shaker with ice. Shake softly for 5 seconds and strain into champagne flute. Top with Prosecco and garnish with a cucumber spear.

We used Dolin Dry Vermouth and Casalnova Prosecco in this drink. The 1^st time we made this it was a surprisingly fruity drink, considering the dryness of the brut and the tartness of Campari. This is probably due to the Licor 43, which we call MSG for alcohol, which pairs well with Campari. I almost liked the drink more without the Prosecco! The 2^nd time we made the drink the cucumber was more forward which made the drink dryer and more balanced. This drink has a nice play between the sweet, tart, and touches of dryness. Yum! It is a perfect spring and summer drink. We look forward to making this again and again.

Earth Hour

In preparation for Earth Hour 2011 (March 26th at 8:30pm) the Gindicate is reviewing last years plans and dreaming up this years adventures!

Earth Hour 2010 was celebrated with much merriment in the Gindicate. We decided to take that hour to do a little candlelight gin tasting. It lasted far longer than the hour! We tried our 6 gins 3 ways: gin collins, gin & tonic, and traditional martini. We decided to go with a variety of different priced and available gins. The gins we played with that evening were:

• Martin Millers Westbourne
  
• Blue Coat
• No. 209
• New Amsterdam
• DH Krahn
• G'vine Floraison
  

We wanted to make sure that there was consistency in flavor so we used refresh collins mix, Q tonic, and Dolin's vermouth regardless of what might be "better" for the style of gin it was mixed with. We also were very particular with the number of ice cubes and how watered down they would get over time. We take our gin tasting very seriously!

We found that everyone had a different opinion on what worked best, with the different mixer/ingredient. Eventually we will get around to reviewing each gin separately, but just know ... fun was had by all. We hope you enjoy the photos taken with an iPhone using candlelight.

Comments on Gin

What gin do you get someone who claims to not be a gin person?

You want something that is going to be unique in appearance, unique in flavor, eye catching and approachable for the average drinker. It isn’t so heavily juniper in flavor. We recommend Magellan Gin, the world’s only natural blue gin. Yes, it is actually blue in color and doesn’t need a colored bottle to market its “uniqueness.” While very floral, Magellan provides the exclusivity of color and uniqueness of flavor that can be a real enticement for “non” gin drinkers. It also makes a mellow and beautiful martini when made with proper premium vermouth.