In September 2012 I created this drink in honour of Blair’s show of new paintings, and for the Brian Eno tune that inspired the name of the series. I was not really satisfied with it at the time, though, because the drizzled colours sank quickly and the pretty painting effect was lost. However, thanks to the Mixology Talk podcast, I realized that egg whites could save the day. Chris of A Bar Above tested powdered egg white in cocktails and reported they are a good substitute, so if you are concerned about salmonella that is a fine way to go. If you are using powdered egg white (needs to be pure powdered egg white, not meringue powder), reconstitute it prior to using (2 tsp egg white powder in 1 oz water = one egg white). The egg white gives the drink a silky mouthfeel, plus it lets you enjoy the abstract image right to the bottom of the glass.
- 1 oz Sailor Jerry’s spiced rum
- 1 oz mango nectar
- 1/2 oz passionfruit juice
- 1/2 oz Lillet Blanc
- 5 drops Peychaud’s bitters
- 1 egg white or reconstituted equivalent
Pour ingredients into a shaker without ice and dry shake to incorporate well. Add ice to the shaker and shake until the outside is frosty. Pour into a cocktail glass, then drizzle with 1/2 tsp Blue Curacao and 1/2 tsp real pomegranate grenadine in an abstract pattern.
Grenadine is easy to make at home; the colour and flavour are far more intense than the Roses brand you commonly see in stores. Here is a video on how to make it.
The LCBO is stocking Death’s Door gin at the moment, and it is blood orange season. What else can I say?
2 oz blood orange juice, fine strained
1 1/2 oz Death’s Door gin
Generous splash of Peychaud’s bitters
Shake well with ice and strain into a cocktail glass. Watch a really gory episode of Being Human or other macabre show of your choice.
One of my earliest memories is of sharing an apple with my mother. She would cut slices with a sharp knife: one for her, then one for me. I did not realize at the time that people bit into apples or that she used a knife because of her dentures; I thought this was the way everyone ate apples. My family drove to a local U-pick orchard every fall and it was a major highlight for me. When my husband and I bought our house, I wouldn’t say that the fact it had a crabapple tree in the front yard and a heritage variety apple tree in the back yard was a major selling point, but it didn’t hurt!
So when Frederic of CocktailVirgin set the Mixology Monday challenge this month, I knew I had to take part. This is a variation on two of my earlier cocktails, the Uisge Apple Sour and the Apple Jelly cocktail. I used my homemade crabapple jelly, but you can substitute any nice store-bought apple jelly. I added lemon juice for zip and Peychaud’s for added flavour and colour.
2 tsp apple jelly
1/2 oz freshly squeezed lemon juice
Shake the jelly and juice together over ice. Then add
1 1/2 oz rye whisky
1 oz Berentzen Apfelkorn apple liqueur (you can substitute applejack or Calvados)
1/4 tsp Peychaud’s bitters
Shake well and strain into an ice-filled cocktail glass or, if feeling nostalgic, into a jelly jar. The jelly will likely settle a bit into the bottom of the glass, no matter how hard you shake. Consider it your end-of-cocktail reward!
Here is the MXMO roundup with all of the yummy apple drinks!
We attended our nephew’s wedding this week – so to celebrate, a simple, blushing cocktail.
1 1/2 oz gin
3/4 oz Lillet Blanc
Several dashes Peychaud’s bitters
Tea Time Cocktail (December 2, 2012)
2 oz iced tea
2 oz applejack
1/2 lemon juice
1/8 oz Peychaud’s bitters