tag:blogger.com,1999:blog-6692128793193173132024-03-19T00:04:17.791-05:00RejiggeredA blog for innovative, unabashed and delightful cocktails. All posted recipes are my original creations. Check out the links for other quality sites that review both classic and hard-to-find recipes from other sources.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-669212879319317313.post-77252514663667473642014-10-17T07:44:00.002-05:002014-10-17T07:44:55.748-05:00Poached Pear Garnish<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy this seasonal poached pear garnish with bourbon or rum this fall -- recipe at the <a href="http://rejiggered.tumblr.com/post/100206715834/poached-pear-garnish" target="_blank">link</a>. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-56952406006961684712013-06-27T08:16:00.003-05:002013-06-27T08:16:55.774-05:00A New DirectionCheck out my new tumblr site for a different spin on cocktail posts:<br />
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<a href="http://rejiggered.tumblr.com/">http://rejiggered.tumblr.com/</a><br />
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I hope you enjoy it. This blog will still be around as well. <br />
Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-53726649872119061992012-07-30T18:28:00.002-05:002012-07-30T18:28:35.730-05:00Bourbon ChallengeCan anyone recommend -- or even identify -- a 21 year-old bourbon? A good friend of mine is looking for a very particular gift. It has to be 21. Not 20 or 23, fellow Pappy heads.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com2tag:blogger.com,1999:blog-669212879319317313.post-74233524089921357422012-05-17T21:10:00.003-05:002012-05-17T21:12:22.656-05:00SB-60<span style="font-family: Georgia, "Times New Roman", serif;"><strong><em><br />SB-60 Cocktail <br /></em></strong></span><span style="font-family: Georgia, "Times New Roman", serif;">1/2 oz freshly squeezed lime juice <br />1/2 oz <a href="http://rejiggeredcocktails.blogspot.com/2012/05/minted-syrup.html" target="_blank">minted syrup</a> <br />2 oz vodka <br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Stir with ice in a double old-fashioned glass. Use cranberry juice ice cubes if you like. Top with sparkling wine.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
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<br />Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-4682050156143333632012-05-17T21:09:00.002-05:002012-05-17T21:12:40.249-05:00Minted Syrup<strong><em>Minted Syrup</em></strong> <br /><br />1 cup white sugar <br />
1 cup boiling water <br />
Leaves from 12 or more sprigs of mint (err on the side of more, not less) <br />
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Stir sugar into boiling water until dissolved. Add mint leaves and muddle. Allow mint leaves to steep an hour or more, up to overnight. Strain leaves from syrup and discard. <br />
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<br />Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-69413872743465441352011-01-03T20:37:00.000-05:002011-01-04T16:01:04.215-05:00Pink Sand Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls-K6XBWVmviVduyhLjEO2-R3bWD0VnIlEoNGxIinals8HEuzQ7h9LJgG2JoVlKCA53sTXb5Wvi0oG7XImysjyleLI-o201mPXLsSW1ASTSPrBdS1rT-oW381DqELTx85hQ3XCM82-kRx/s1600/Pink+Sand.JPG"><img id="BLOGGER_PHOTO_ID_5514351924039151938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls-K6XBWVmviVduyhLjEO2-R3bWD0VnIlEoNGxIinals8HEuzQ7h9LJgG2JoVlKCA53sTXb5Wvi0oG7XImysjyleLI-o201mPXLsSW1ASTSPrBdS1rT-oW381DqELTx85hQ3XCM82-kRx/s400/Pink+Sand.JPG" border="0" /></a><br /><div></div><div></div><div>The credit for this drink goes to Justin of Tucker Point Resort in Bermuda, where my wife and some of her friends discovered it on a recent trip. It's a sweet rummy concoction that matches the pink sand of the island -- hence the name he gave it on the fly.</div><br /><strong><em><div><br />Pink Sand Cocktail<br /></em></strong></div><br />1 oz banana rum<br />1 oz mango rum<br />1 oz pineapple rum<br />1 oz dragon berry rum<br />1 oz Rose's lime juice<br />Splash of grenadine<br /><br />Shake ingredients together with ice and strain into a cocktail glass. <br /><div> </div><div>Because I am unable to leave any cocktail recipe alone, I swapped fresh lime juice for the Rose's and finished the drink with a healthy pour of champage -- either rose for a deeper pink color, or brut to balance the sweetness of the other ingredients. </div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-1034529206084430882010-08-29T20:53:00.001-05:002010-08-30T10:03:54.967-05:00St. Croix Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdDjaTLTiM5CJ1hJ0g2qCipdxkKfWftGPU2lehj2gojhbft1M6L9wCic0v4Chn2zJXDMaRRSU4wEK87K7-DJeeYGUxH4KKuKLNtY1iBi7QblPCDNgMaxBYPuuMBqf2Cf328Z-HYL4q8Dr/s1600/DSC_1826.edited..JPG"><img id="BLOGGER_PHOTO_ID_5511149741190727538" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdDjaTLTiM5CJ1hJ0g2qCipdxkKfWftGPU2lehj2gojhbft1M6L9wCic0v4Chn2zJXDMaRRSU4wEK87K7-DJeeYGUxH4KKuKLNtY1iBi7QblPCDNgMaxBYPuuMBqf2Cf328Z-HYL4q8Dr/s400/DSC_1826.edited..JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VXHHWT0MpvV_TaSvswxCr263vZqfn3m7Aveio7qm_Wp-uKW7L0Tv-xJ_823DrpoYNRztHvlsXrJex1FUxSFnTyukXlOk2urnM5AsCtpeADhe8MA2B_Pa8rqdS4Qgxp5a42xaA76mJyVM/s1600/mxmologo.gif"><img id="BLOGGER_PHOTO_ID_5509903063728644514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 175px; CURSOR: hand; HEIGHT: 83px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VXHHWT0MpvV_TaSvswxCr263vZqfn3m7Aveio7qm_Wp-uKW7L0Tv-xJ_823DrpoYNRztHvlsXrJex1FUxSFnTyukXlOk2urnM5AsCtpeADhe8MA2B_Pa8rqdS4Qgxp5a42xaA76mJyVM/s400/mxmologo.gif" border="0" /></a><br /></div><br /><br /><br /><div></div><br /><br /><br /><div>As always, many thanks to Lindsey of <a href="http://brownbitterandstirred.tumblr.com/">Brown, Bitter and Stirred</a> for hosting the August edition of <a href="http://mixologymonday.com/">Mixology Monday</a>. Of course, let's also raise a glass to Paul for rallying the party.<br /><br />My taste for bourbon has drawn me to brown, bitter and stirred cocktails for decades. However, in the summer, I have a taste for rum, so I morphed a Manhattan into a lower-latitude version.<br /><br /><br /></div><div></div><div></div><div><strong><em>St. Croix Cocktail</em></strong><br /><br /></div><div>3 oz gold rum (I used Cruzan Single Barrel)<br />1/6 oz (1 teaspoon) ruby port<br />1/6 oz (1 teaspoon) <a href="http://rejiggeredcocktails.blogspot.com/2010/08/grapefruit-tea-bitters.html">Grapefruit Tea Bitters</a><br /><br />Stir ingredients together with ice and strain into a cocktail glass.</div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-3191930771189614592010-08-26T21:15:00.004-05:002010-08-30T08:00:29.154-05:00Grapefruit Tea Bitters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHztny5XRWl_CtgjrO0Ux-lZxk8nyy3muky2u89GdhQNKvkqShrFkjisKcpgwnilCasuvn1V3D7NYwjtrtzp8TU_t2WCzc8RWh9t2DNgd0eizrdZKytAxTZGYXGbnhNUILtGifH-EOCJRB/s1600/DSC_1826.edited..JPG"><img id="BLOGGER_PHOTO_ID_5511149549307751362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHztny5XRWl_CtgjrO0Ux-lZxk8nyy3muky2u89GdhQNKvkqShrFkjisKcpgwnilCasuvn1V3D7NYwjtrtzp8TU_t2WCzc8RWh9t2DNgd0eizrdZKytAxTZGYXGbnhNUILtGifH-EOCJRB/s400/DSC_1826.edited..JPG" border="0" /></a><br /><strong><em>Grapefruit Tea Bitters<br /></em></strong><br /><div>1 cup boiling water<br />Two bags tea (I used Irish Breakfast tea)</div><div>1/2 red grapefruit, sliced thickly<br />1/2 cup Bacardi 151<br /><br />Steep tea in boiling water for five minutes. Remove and discard teabags. Reduce tea to 1/2 cup over medium-high heat. Combine tea, grapefruit and rum and seal in a jar. Infuse for two days. Remove and discard grapefruit, then strain.</div><div></div><div> </div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com2tag:blogger.com,1999:blog-669212879319317313.post-84250955680224040192010-07-04T10:38:00.003-05:002010-07-03T21:16:09.035-05:00Summery Petit Sangria<div>This weekend we hosted the neighborhood happy hour for the first time in years, and I crafted a sangria for our guests. The inspiration was a few bottles of petit syrah I had in my wine rack. Its volume and fruitiness called for a strong citrus counterpart in a sangria recipe. I went with freshly squeezed oranges, although I complemented with lemon to add some acid and complexity after tasting. I also added a pop of rose champagne to give just a little bite of fizz to the already delightful flavor. <div><div> </div><div>As I built the sangria, I could see the promise ahead. Often, mixing is as much fun as enjoying the result. That said, the empty carafe at the end of the night called that into question.<br /><br /><img id="BLOGGER_PHOTO_ID_5489855016139157346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0BRX8FJtZvehTCkuWRSGb-lUlEouUdP4DErlTQPVyXlCSJQG7b8reRKqBqOmU9DqteGDA46JSzBVLeGotp4KSg-8X-XyZmZ_YsNCMJU9DUCNkDL3n5EK3bSrAtEEKdFp2CbdBPJiYhIB/s400/DSC_1800a.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5489855119631575218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 386px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT55A_7YAbQrPhynoiymI-FY_uCNi4ILNFRpMB9sEAmltqXMGzBgIkubSwtbTHN1b5cHB_lhv8pbfvDTM0UaXn3b6US1q4_gflU85NNPmjDggxcyvBqRsjc4fxCaURpdzXzQJa7dFwV0jE/s400/DSC_1801a.JPG" border="0" /><br /><br /><p><strong><em></em></strong></p><br /><img id="BLOGGER_PHOTO_ID_5489855195425961570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 383px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eV7aLA-1Jk26TbAcnEiqOzVtKFjy5Htb_casdfF0kNVrAdS2X33OMZi1_7pBBKuBPbA7Ssfh04BXaUZntSU9NcJUyYdyR8UYHDc_wlLegLY0juht5DMwWdIQPaDWhpwQWaQN-deyeDEf/s400/DSC_1803a.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5489855297150411218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 370px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzCcyitnbDj2i9pR6TLAwzPRJThsGm27JzHy1ASDDW9-TVgboMqa9WpY0g0kmqTIzW_Y8rm_qFR_8y_qHWvrK8-7sEbOPknYJ1iiw-8qp9XatvzBeuyXidYPbbejhUkzbhSnuqMwfIa2S/s400/DSC_1811a.JPG" border="0" /><br /><p><strong><em>Petit Sangria<br /></em></strong><br />¼ cup triple sec<br />¼ cup orange vodka (I used Absolut Mandrin)<br />3 cup freshly squeezed orange juice<br />1/2 cup freshly squeezed lemon juice<br />3 cup fresh fruit (such as berries and orange and lemon wheels)<br />1 bottle petit syrah<br />1/3 bottle rose champagne<br />3 tablespoon superfine sugar<br /><br />Combine ingredients in a pitcher. </p></div></div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com7tag:blogger.com,1999:blog-669212879319317313.post-46673116843735312392010-04-24T14:03:00.012-05:002010-04-25T21:23:15.402-05:00Mixology Monday: Roasted Bloody Mary<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXEXHJusw_1j1w_tfE-Q42oFeHR57-V0sZ8UuxKYo1axLWyKIy6Xj0_pCe0JdTj91ebDavsMhyE2G_7YtuhqFzL9ML2lF09a2h7FPcsb33VDI3251xvKpR9kdCXAusbk7EAYiOZRBzxw0/s1600/mxmologo.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 175px; FLOAT: right; HEIGHT: 83px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464080774733728354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXEXHJusw_1j1w_tfE-Q42oFeHR57-V0sZ8UuxKYo1axLWyKIy6Xj0_pCe0JdTj91ebDavsMhyE2G_7YtuhqFzL9ML2lF09a2h7FPcsb33VDI3251xvKpR9kdCXAusbk7EAYiOZRBzxw0/s400/mxmologo.gif" /></a> <strong><em>Mixology Monday: Roasted Bloody Mary</em></strong><br /><br /><br /><div>Many thanks to Mike McSorley at <a href="http://mcsology.wordpress.com/2010/04/14/mxmo-xlviii-pain-in-the-ass-drinks/">McSology</a> for hosting April's <a href="http://mixologymonday.com/">Mixology Monday</a>. As a home mixologist I haven't experienced the exact scenario he described of having to make a last-call pain in the ass drink, but I certainly have inflicted some high-maintenance drinks on myself and others. I try to think of it more as a tradeoff of trouble for quality, perhaps at least as consolation. My perspective likely would be different if such a drink were keeping me from getting home at night.<br /><div></div><div>The effort in my submission, a variation on a Bloody mary, lies in the tomato base. This freshly roasted and milled sauce is sweet, fresh and complex -- and far better than anything I've tasted in a bottled or canned mix. The following base recipe makes about four cups.</div><br /><div><strong><em><br />Roasted Tomato-Pepper Base</em></strong></div><br /><div></div><div>10 tomatoes<br />2 red bell peppers<br /><br />Halve tomatoes. Core, seed and quarter peppers. Arrange peppers and tomatoes skin side down on a rimmed baking sheet or roasting pan. Roast at 425 degrees for 45 minutes. Remove from oven and cool, reserving any pan juices. Press tomatoes and peppers through a food mill. Combine with reserved juices in a pitcher.<br /><br /><br />Aside from the base, the drink is true to classic Bloody Mary proportions, which are of course a matter of some debate, with three modest personalizations. With New Orleans still fresh in my memory, I used a liberal amont of Crystal hot sauce. Also, I used the recipe as an excuse to use my new one-handed <a href="http://www.amazon.com/Vic-Firth-Grind-Stainless-Steel-Pepper/dp/B0000TLT6A/ref=sr_1_12?ie=UTF8&s=home-garden&qid=1272203193&sr=8-12">pepper mill</a>; two pumps did the trick. Finally, I traded celery seed for the celery salt many recipes feature. After all, celery salt is just celery seed with salt, and the recipe already calls for salt. </div><div></div><br /><div>The complicated but rewarding recipe follows. Cheers!</div><div></div><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacyVPBlS3vyKtjmlxYf4UwIMYB5Sr1vXCHlDEZUDk5ul-1b4QYF1pRUHkJd0njK4613n1Yc7ZU0E-5ibTEvLoNTAncRW6MwzdPMKi1vuWlyOuZqnGwtwINbp4ReYVbkbfkaafEPG6oHzD/s1600/DSC_1626A.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 325px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463781713036930850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacyVPBlS3vyKtjmlxYf4UwIMYB5Sr1vXCHlDEZUDk5ul-1b4QYF1pRUHkJd0njK4613n1Yc7ZU0E-5ibTEvLoNTAncRW6MwzdPMKi1vuWlyOuZqnGwtwINbp4ReYVbkbfkaafEPG6oHzD/s400/DSC_1626A.JPG" /></a><br /></div><div></div><div><strong><em>Roasted Bloody Mary</em></strong><br /><br />4 oz roasted tomato-pepper base<br />1/4 oz freshly squeezed lemon juice<br />1 to 2 teaspoons horseradish, to taste<br />5 drops Worcestershire sauce<br />2 oz vodka<br />5 to 10 drops hot sauce, to taste (I used <a href="http://www.crystalhotsauce.com/?osCsid=729d3b9b4782271dbfdf0c5b92411d50">Crystal</a>)<br />Pinch of celery seed<br />Dash of salt<br />Dash of freshly ground black pepper<br /><br />Stir ingredients together with ice in a highball glass. Garnish with a celery stalk.</div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com2tag:blogger.com,1999:blog-669212879319317313.post-18083806375843112772010-03-21T20:23:00.013-05:002010-03-21T21:21:39.435-05:00Mixology Monday: Rum Punch Party<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdz3xR_2Ubk5sw9DG_VUb-bm42fjgkGmxPq2YMk0MBnaxAq7_wXPT8D4r7aFvnwjkg-JfPBGGQg1mZvE4GH-nUG9_AChJvFv84bvsuy-yvUZ95mlQYqCQUCoRnbS018hdDJDdu3rVTItU/s1600-h/mxmologo.gif"><img id="BLOGGER_PHOTO_ID_5451268088088212386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 175px; CURSOR: hand; HEIGHT: 83px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdz3xR_2Ubk5sw9DG_VUb-bm42fjgkGmxPq2YMk0MBnaxAq7_wXPT8D4r7aFvnwjkg-JfPBGGQg1mZvE4GH-nUG9_AChJvFv84bvsuy-yvUZ95mlQYqCQUCoRnbS018hdDJDdu3rVTItU/s400/mxmologo.gif" border="0" /></a><br /><br /><div><div><div>Thanks to <a href="http://nochoiceatall.blogspot.com/2010/03/mxmo-xlvii-punch.html">Hobson's Choice</a> for hosting the March round of <a href="http://mixologymonday.com/2010/01/15/mxmo-xlv-tea-is-january-25/">Mixology Monday</a>.<br /><br />Since we recently returned from a long weekend in New Orleans, I took inspiration for my punch from the hurricane cocktail – rum, orange, lime and passion fruit. That said, the punch could not be as high-octane as the cocktail itself. I also wanted a little fizz. Soda was certainly a viable option to these ends, but I was more interested in using champagne to add some complexity to the classic hurricane flavors.<br /><br /></div><div><div><img id="BLOGGER_PHOTO_ID_5451267681168379362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 281px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PbJqDgCQs6Fghr5V5X1-hUlPyNQwKKUzqPEYon51b-jppkpcYYSjMh1EMPAcg-FL_TvXyFtRx18qkvK6uJ74Axquz9y7FazsfEVWK8RobsNVdjVaaHancHyjOV6lWiHsx2qGVkCLhyphenhyphenQk/s400/DSC_1603.1..JPG" border="0" /></div><div>In keeping with the notion that punch is best served to a crowd on a leisurely evening, I invited a few friends from the neighborhood over to sample my recipe and give me their reactions and suggestions. I also asked them to name the punch. I got a number of helpful tasting notes -- but more importantly, we had a great time hanging out.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5451267809265007778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 255px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-cXHdBFTfMx52IMEjzfumby2-J9bh7F1LTDKjHGJVhM8XsmYmKjftDGi8YcIepL2fSHqRR_ysYeXcwcxEBPFeNyj2Fnzj5EBa3RjxQ0jrmnyuhiCy_j7kA7i7TrDN6L0phdAnKrIKG7q/s400/DSC_1609.1.JPG" border="0" /><br />The punch was well-received. I had been careful to make half again as much punch as I should have needed. Instead, we ran out after an hour or two and needed another batch. I looked over the fruit I had remaining. I didn’t have what I needed to make exactly the same punch again, so I improvised on a citurs and tea-based recipe I had seen in <a href="http://www.esquire.com/features/drinking/fatalbowl1207?click=main_sr">Esquire</a> over the holidays. We also flamed the bowl for a little pyrotechnic entertainment. That punch was a spicier contrast to its tart predecessor – and it lasted just about as long. The impromptu punch party extended into the small hours.<br /></div><div></div><div>Recipes for both punches follow. Thanks to my neighbors for joining in the fun. Cheers!<br /><br /></div><img id="BLOGGER_PHOTO_ID_5451267920028189298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ngi-xdfMG092eJQsN3A5DSVv-pkmeHbZyotR7AEkqH4aSyzPC0XIrXeS3ns2hI4evIq1PUmTOiZ8MP_ESmZLfRe3GvHKYAJ-TnsG_ixmlne40FXdfO2690TC_eCOlUNms9Mwu_hMkjXt/s400/DSC_1610.1.JPG" border="0" /><br /><div><br /><strong><em>Heart and Tart Punch<br /></em></strong><br />2 parts dark rum (I used Gosling’s)<br />1 ½ parts passion fruit rum (I used Malibu)<br />½ part light rum<br />1 part freshly squeezed lime juice<br />1 part freshly squeezed orange juice<br />1 ½ parts turbinado syrup (recipe follows)<br />2 ½ parts champagne<br /><br />Stir together first six ingredients in punchbowl. Add ice – an ice mold is the natural choice. Top with champagne and stir gently.<br /><br /><br /><strong><em>Second Chance Punch<br /></em></strong><br />Overproof rum (I used Bacardi 151)<br />1 ½ parts turbinado syrup (recipe follows)<br />5 teabags<br />2 parts gold rum (I used Cruzan)<br />1 part light rum<br />1 part freshly squeezed lemon juice<br />1 part freshly squeezed orange juice<br />2 ½ parts champagne<br /><br />Bring syrup to a boil. Remove from heat and steep teabags for five minutes. Remove teabags. Pour the overproof rum into punchbowl and swirl to coat the sides. Carefully ignite with a match. Pour in juices, then add remaining rum. Shake tea mixture with ice and strain into punchbowl. Add ice or an ice mold. Top with champagne and stir gently.<br /><br /><br /><strong><em>Turbinado Syrup<br /></em></strong><br />2 cups water<br />1 cup sugar<br /><br />Bring water to a boil. Remove from heat and stir in sugar until dissolved.</div></div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-27422983880017530342010-01-25T07:22:00.003-05:002010-01-25T07:29:34.662-05:00Gingered Tea Syrup<strong><em>Gingered Tea Syrup</em></strong><br /><br />2 bags of black tea<br />10 discs of crystallized ginger<br />1 cup water<br /><br />Bring water to a boil in a small saucepan. Remove from heat. Add tea bags and ginger to water and steep for 10 minutes. Remove tea bags and ginger and discard. Return mixture to heat and reduce to 1/4 cup. Remove from heat and chill.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-68655242850591870172010-01-24T21:48:00.009-05:002010-01-25T07:40:49.091-05:00O-T Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9c9g99CDqSKi1l7gRdkMbov53TGi_qPIi2xsGh5ALwc63m9ZYtjDfTyzpZRS-vyjnVqkdscjJzg2qJMU1eHG14EIQhpe5E6XwzgqTmDEKwjqjHpfBmFsxdKdiPGuKaIeKj5AoFvSn9BYd/s1600-h/DSC_1452a.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 99px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430655859859485730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9c9g99CDqSKi1l7gRdkMbov53TGi_qPIi2xsGh5ALwc63m9ZYtjDfTyzpZRS-vyjnVqkdscjJzg2qJMU1eHG14EIQhpe5E6XwzgqTmDEKwjqjHpfBmFsxdKdiPGuKaIeKj5AoFvSn9BYd/s400/DSC_1452a.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnf8JOr-K1ASIuMl00C-XnmfVv2LpNpv0VjhLQIKaEvJSkc_FCpv23Ci67ok05qQ2ALvolg-b3yVgBQjiPg_4rfsJjwnqvPaSVoDJArRcWbcxhtz-rui3Bsv5SrPMfpb4oXcWizXNLSBp/s1600-h/mxmologo.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 175px; FLOAT: right; HEIGHT: 83px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430504586001767826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnf8JOr-K1ASIuMl00C-XnmfVv2LpNpv0VjhLQIKaEvJSkc_FCpv23Ci67ok05qQ2ALvolg-b3yVgBQjiPg_4rfsJjwnqvPaSVoDJArRcWbcxhtz-rui3Bsv5SrPMfpb4oXcWizXNLSBp/s400/mxmologo.gif" /></a></div><strong><em>MxMo: O-T Cocktail<br /></em></strong><br /><br /><div></div><br /><p><br /></p><br /><p></p><br /><p></p><br /><p>This round of <a href="http://mixologymonday.com/2010/01/15/mxmo-xlv-tea-is-january-25/">Mixology Monday</a> features cocktails based on or including tea, and is graciously hosted by <a href="http://cocktailvirgin.blogspot.com/2010/01/mxmo-xlv-announcement.html">Cocktail Virgin / Slut</a>. My submission is a gingered tea syrup, which paids well with seasonal blood orange juice in this cocktail, and opens up a whole range of other possibilities. Considering it all came together during the Saints' OT win in the NFC playoff, I'll call it the O-T Cocktail. Cheers!<br /><br /><br /><strong><em>O-T Cocktail</em></strong></p><div><div><div>2 oz vodka<br />1 oz <a href="http://rejiggeredcocktails.blogspot.com/2007/03/simple-syrup.html">simple syrup</a><br />Juice of 1 blood orange<br />1/2 oz <a href="http://rejiggeredcocktails.blogspot.com/2010/01/gingered-tea-syrup.html">Gingered tea syrup</a></div><br />Shake vodka, simple syprup and juice with ice and strain into a cocktail glass. Gently add gingered tea syrup so it pool is the bottom of the glass.<br /><br /><br /><br /><br /><div></div></div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-67413642588105845032010-01-06T17:54:00.000-05:002010-01-06T21:02:16.898-05:00A Rejiggered Sidecar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-LsYvqjkHIhOOzvSmFw_y5dbWcvK892lqff_wHu71X-qI76LXIjp_cS7bgowgR-IQsCJRhSoGVf6K_KVXTqPXeCEqpfTGcJsXMlAJmT3uuAT2LplflemYtmbKnZrrj6lqkcBiOHQA7xt/s1600-h/DSC_1447.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423812077041411186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-LsYvqjkHIhOOzvSmFw_y5dbWcvK892lqff_wHu71X-qI76LXIjp_cS7bgowgR-IQsCJRhSoGVf6K_KVXTqPXeCEqpfTGcJsXMlAJmT3uuAT2LplflemYtmbKnZrrj6lqkcBiOHQA7xt/s400/DSC_1447.JPG" /></a><br /><div></div><br /><div></div><div>This weekend a nearby bar did a nice job with a sidecar, but I wanted something more novel and shook up a variation with a smooth hint of apple.</div><div></div><div></div><br /><br /><div><strong><em>Calvados Sidecar<br /></em></strong><br /></div><div>2 oz cognac<br />2 oz calvados<br />2 oz Grand Marnier<br />1/2 oz <a href="http://rejiggeredcocktails.blogspot.com/2007/03/simple-syrup.html">simple syrup</a><br />Juice of one lemon</div><div></div><div><br />Shake ingredients together with ice and strain into a cocktail glass. If you like, garnish with turbonado sugar and strip of lemon rind.</div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-19529436163017113332010-01-02T23:51:00.006-05:002010-01-04T07:40:12.292-05:00Rejiggered ... Bakes?<strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyzJplzgawYfbPRRhQk01qEkQAxl2y0ru05XswzVu-FSgdFa4gInlBczAZnI-LmS0rPSQo-vCNJkxvcL-g7ks-BEBG7_jwbrxSnFl-ub0_Dn669qzNSnNkj1X-42H01a1AkR8qep1Hm89/s1600-h/4212287888_772f0e82df_b.jpg"><img id="BLOGGER_PHOTO_ID_5422371854898159602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyzJplzgawYfbPRRhQk01qEkQAxl2y0ru05XswzVu-FSgdFa4gInlBczAZnI-LmS0rPSQo-vCNJkxvcL-g7ks-BEBG7_jwbrxSnFl-ub0_Dn669qzNSnNkj1X-42H01a1AkR8qep1Hm89/s400/4212287888_772f0e82df_b.jpg" border="0" /></a><br /><br /><div>From time to time, I put down the shaker and pick up the sifter or the chef's knife. For Christmas I took a shot at the Hot Chocolate Cake from Fine Cooking magazine, complete with homemade marshmallows piled on top. Now if I could just find a way to use those leftover marshmallows in a cocktail...</div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-71035553972050050992009-12-13T13:29:00.009-05:002009-12-13T21:55:31.730-05:00Mixology Monday: Christmas Cheer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB2EiihyphenhyphenCu82kHe4YxKVkIka91W9LlGfmSAriFiD1TP_hGjxI1pTlUiU1LoYjf7Eelo9HkB6eYTd4Gd3hWGZigm843tJm5t6nCmDIxgcoPE1nEkH5lhCZDU1b6reyfoRDWAo488kpnXbi/s1600-h/mxmologo.gif"><img id="BLOGGER_PHOTO_ID_5414909364110672546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 175px; CURSOR: hand; HEIGHT: 83px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB2EiihyphenhyphenCu82kHe4YxKVkIka91W9LlGfmSAriFiD1TP_hGjxI1pTlUiU1LoYjf7Eelo9HkB6eYTd4Gd3hWGZigm843tJm5t6nCmDIxgcoPE1nEkH5lhCZDU1b6reyfoRDWAo488kpnXbi/s400/mxmologo.gif" border="0" /></a><br /><br /><div><strong><em>Mixology Monday: Christmas Cheer</em></strong><br /></div><br /><div>This round of Mixology Monday, kindly hosted by Kevin of <a href="http://beersintheshower.blogspot.com/">Beers in the Shower</a>, carries the theme of "Money Drinks." According to the MxMo announcement post, that means a drink with wide appeal -- and it also means a top shelf twist on a classic drink. My submission aims for both categories, with holiday festivity thrown in as well.<br /></div><div></div><div>This drink -- dubbed Christmas Cheer -- features lemon and orange sour flavors with the earthy caramel appeal of dark rum, tempered with fizzy dry champagne. This combination results in a balanced taste that should appeal to a variety of palates. This drink is also money because of the esteemed pedigree of its base liquors. Finally, it plays on the currency of holiday punches in the cocktail scene, reducing the bowl of rum, citrus, sugar and fizz to a simple glass full of holiday cheer.<br /></div><div></div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5414789957487672690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYu1Cm4m-m7QKn2bfk9nDJnTgpCWnDeNHkQdr-dVETcyBmlId8wjN4p6MDvTN24H7XzjeD1rbKOAnMD5oqTLEJNSUzEgWVhYHEDy5NmzH8yZl_1Mhq-EDbCvq2yf81tjXd7IXyZrK3t-3i/s400/DSC_1249a.JPG" border="0" /><br /><br /><strong><em>Christmas Cheer<br /><br /></em></strong>2 oz aged rum (I used <a href="http://www.cruzanrum.com/">Cruzan</a> dark rum)<br />1/2 oz Grand Marnier<br />Juice of 1/2 lemon<br />Juice of 1/2 orange<br />1/2 oz <a href="http://rejiggeredcocktails.blogspot.com/2007/03/simple-syrup.html">simple syrup</a><br />Brut champagne<br /><br />Shake rum, Grand Marnier, juices and syrup together with ice and strain into a cocktail glass. Top with champagne. If you like, garnish with a strip of orange or lemon.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com1tag:blogger.com,1999:blog-669212879319317313.post-73190040723126460272009-12-04T22:15:00.006-05:002009-12-12T08:55:04.701-05:00A Bitter Late Fall's Day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwEOkcjU-v5kNbzozhP3BvKtPxiIp6QkJbcxlrd5RdmB0jIzMQYFk_4p-EPTBwuUKRJZDGmaABUgqhGUXXOGkKsTcycTK4ioDtCJUcIDL4ryzakM7SQN3EdvG0kozghCmtd65t3lRzaDk/s1600-h/DSC_1082a.jPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411589057044163122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwEOkcjU-v5kNbzozhP3BvKtPxiIp6QkJbcxlrd5RdmB0jIzMQYFk_4p-EPTBwuUKRJZDGmaABUgqhGUXXOGkKsTcycTK4ioDtCJUcIDL4ryzakM7SQN3EdvG0kozghCmtd65t3lRzaDk/s400/DSC_1082a.jPG" /></a><br />A couple of weeks ago I made another run at seasonal bitters. The fat pomegranates at all the stores were all the inspiration I needed. The ruby color and rummy background present a host of holiday options.<br /><br /><br /><strong><em>Pomegranate Orange Bitters</em></strong><br /><br />Arils of one large pomegranate<br />4 oz overproof rum (I used Bacardi 151)<br />1 oz Grand Marnier<br /><br />Combine ingredients in a flat-bottomed mixing bowl. Muddle until arils are crushed. Cover and store overnight. Strain into a small bottle.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-19894600269212370202009-10-30T22:50:00.012-05:002009-10-30T23:40:22.895-05:00Spooky Halloween Cocktails and Garnishes<strong><em>Spooky Halloween Cocktails and Garnishes</em></strong> <div><div><div><div><br /></div><br /><div>Tomorrow night I will be at a clever "candy counting" party hosted by good friends. While the children check and trade their loot, the parents will have a few beers or perhaps ... cocktails! For those of you who, like me, are thinking ahead about spooky cocktails and garnishes.<br /></div><div></div><div></div><div></div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 393px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398617657940472178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gkGvc-tVyYu5qvNxEZNu4RcMFcuZi7T-rRKwtYQQRuTJRDlRWM3Z_p1awrlckYE_ehfvwtmIMJ5QEPweZYrTydNYQjbMClZKrYJT5mOwoKzep6b1PqTHj-erlZ7A4nELnoHAsNIYLff8/s400/DSC_1064a.JPG" /></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 357px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398617516657884866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWPB9NEVwu5PmsAP937m3sOtpujmJeaY1cxGrAFXAskPbf4Vc3KkQvcd9lNiv2H9rAQaDEnw1p1K7WUXrvDUIbWC8i5m0-ZxPitaRJxbHzpdssVGLWKZgXq1l1csFkFqP9SP-opBrV5iC/s400/DSC_1063a.JPG" /><br /><div></div><div><strong><em>The Crime Scene Garnish</em></strong></div><br /><p>To get that bloody, fleshy, call-the-coroner look, reduce <a href="http://rejiggeredcocktails.blogspot.com/2009/01/pomegranate-syrup-improved.html">pomegranate syrup</a> over medium high heat until it has a thick consistency, about ten minutes. Splatter the syrup maniacally inside a cocktail glass and fill with the <a href="http://rejiggeredcocktails.blogspot.com/search/label/Creamy%20Cocktails">creamy cocktail</a> of your choice. A couple of additional options:</p><div><strong><em></em></strong></div><div><strong><em></em></strong></div><div><strong><em>John Doe #1</em></strong><br /><br />1 1/2 oz vodka</div><div>1 oz Irish cream liqueur</div><div>1 oz amaretto</div><div>1 oz heavy cream</div><div>Dash of <a href="http://rejiggeredcocktails.blogspot.com/2009/01/pomegranate-syrup-improved.html">pomegranate syrup</a> </div></div><div><br />Shake ingredients together with ice and strain into a cocktail glass.<br /></div><div></div></div><div><div><br /></div><div><strong><em>John Doe #2</em></strong></div><div><br /></div><div>1 oz <a href="http://www.hiramwalker.com/age-verification.php?redir=%2F">Hiram Walker pumpkin spice liqueur</a><br />2 oz light rum<br />1 oz Irish cream liqueur<br />1 oz Grand Marnier </div><div><br />Shake ingredients together with ice and strain into a cocktail glass.<br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong><em>Eerie Black Garnish</em></strong><br /></div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398616311144908322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJjfGNDqHsIFlrofEuR83oSXXsFp80fyz9yFV8mJNNKlFxTy-WSprVvvv3CJaL7PqNaNNA66j6gonNe_P75ReFVGqQukqJ7V7AAZDcrbufw8ZdSm5Pqzz0qRJZtLuzefHENO0y5NeWAm9/s400/DSC_1074a.JPG" /><br />Black lava sea salt is a particuarly creepy garnish for Halloween, especially when paired with a margaritaor some other <a href="http://rejiggeredcocktails.blogspot.com/search?q=melon">green cocktail</a>.<br /><br /><div>Happy Halloween all! </div></div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com2tag:blogger.com,1999:blog-669212879319317313.post-90856269417950306002009-10-20T22:42:00.000-05:002009-10-20T23:02:00.942-05:00Bourbon: The Fountain of Youth (At Least for Me)<u><strong><em><span style="color:#000000;">Bourbon: The Fountain of Youth (At Least for Me)</span></em></strong></u><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaaq5WGSaGJZ5xtUjaC8dEl7N72TGbVUDMpT1GFepS62ruy3PCIaQKThYuOGc9iwtzx-RJcz2ndn_hZ4umeM2_JuPcfV66mYtjSFDCpMjLkD6HTeXDnEIALohTxIbxMsZr78UmPU37fzZ/s1600-h/20091003054115.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 244px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391925240408616850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaaq5WGSaGJZ5xtUjaC8dEl7N72TGbVUDMpT1GFepS62ruy3PCIaQKThYuOGc9iwtzx-RJcz2ndn_hZ4umeM2_JuPcfV66mYtjSFDCpMjLkD6HTeXDnEIALohTxIbxMsZr78UmPU37fzZ/s400/20091003054115.jpg" /></a><br />How exactly is bourbon a fountain of youth? And what is this obscure diagram with the illegible notes?<br /><br /><div></div>As any lawyer will tell you, answer only one question at a time. How exactly is bourbon a fountain of youth? Happily, sadly, or both, I turned forty last month. The fortieth birthday might be a mixed blessing, but one upside was my wife's gift of a session for two at the latest bourbon class at <a href="http://www.acadianarestaurant.com/">Acadiana</a>, a DC restaurant decadently and delightfully focused on Louisiana's cuisine.<br /><br /><br />The very chart you see above was set before our seats. Within each of the ten circles was a slim, tall shot glass with about a half ounce of bourbon. A bourbon nirvana. I thought I had a decent bourbon background, but after a few minutes it was clear I had a lot to learn -- for example, understanding the terms on the labels (single barrel, small batch, and so on) to the extent they mean anything at all.<br /><br /><br />I could resist no longer and started tasting. All these excellent bourbons were new to me, and tasting them side by side brought their differences into focus. My favorites were the three Four Roses bourbons (90 proof, 100 proof and 120th Anniversary), and paradoxically, I found the 100 proof version to have richer caramel and buttersctoch flavors. The 120th Anniversary bourbon had a more understated and floral nature. Noah's Mill made as much of an impression with its smooth, almost buttery texture as with its sweet flavor. Willet's bourbon had a pleasantly salty undertone that was an intriguing contrast -- like the flavor of salted caramel. We capped off the tasting with a few rare bottles -- such as Hirsch Reserve (aged 16 years -- in Pennsylvania, no less) and Pappy (aged 23 year) -- that I may never encounter again.<br /><br /><br />Lunch was wisely included in the program, and it was outstanding. The fried chicken was coated in a hearty crunchy crust, and the biscuits were tender and buttery. While I enjoyed the meat pies -- a savory pasrty reminiscent of an empanada -- the restaurant also prepared some Southern vegetable pies bursting with corn and pepper that stole the show. I will most certainly return to Acadiana for dinner, to include of course a couple of pours of these outstanding bourbons.<br /><br />At the end of the tasting -- and a generous amount of bourbon -- I felt relaxed, satisfied, and even rejuvenated. That's a bold statement for a newly minted fortysomething.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-67532423343188535872009-09-28T04:55:00.001-05:002009-09-28T07:45:18.876-05:0036%<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWPIkdSrRrp7SUwtPT7fy2RJ_8gsL_IJxXgT57JFeGb5YambJwmVyoRwhjbV3_ebC4g3jR1D2in9pU7sAH_4868wepN2HIuY8V1NH-ctx8q6-PtXaQtuylkwr5Qc9_duaD8FnNQZRCfE-/s1600-h/mxmologo.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 175px; FLOAT: right; HEIGHT: 83px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384128274563610322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWPIkdSrRrp7SUwtPT7fy2RJ_8gsL_IJxXgT57JFeGb5YambJwmVyoRwhjbV3_ebC4g3jR1D2in9pU7sAH_4868wepN2HIuY8V1NH-ctx8q6-PtXaQtuylkwr5Qc9_duaD8FnNQZRCfE-/s400/mxmologo.gif" /></a><br /><br /><br /><br /><strong>36%</strong><br /><br /><br /><p><br />Thirty-six percent -- butterfat, that is. That's what separates heavy cream from all its dairy counterparts, at least those still in liquid form, and that's what makes it such a decadent ingredient for cocktails. After all, fat is the messenger of flavor.</p>Why did I select heavy cream for this round of MxMo, and its dairy theme? After all, egg white is much more in keeping with my recent listing towards experimenting with (little "o") <a href="http://rejiggeredcocktails.blogspot.com/2009/08/hows-your-el-presidente.html">old-fashioned cocktail methods</a>. Yet heavy cream pervailed. Perhaps I was still basking in the unctuous comfort of the pot of mashed potatoes I made for dinner tonight. They had plenty of heavy cream, of course. Maybe I am still inspired by the joyous, fatty epicurean scenes from <em>Julie and Julia</em> and the <em>magnifique </em>French dinner meal I had afterwards. Or I could be overthinking it. Heavy cream just might be, quite simply, the heavyweight champion of dairy mixers.<br /><br /><br />Aside: I will admit to a disastrous evening of mixing buttermilk cocktails. Buttermilk is an irresistable temptation, really, to a Kentucky guy like myself. The results were complex, but not exactly palatable.<br /><br />Regardless, cream is the theme, and I came up with two selections. The first is an idea that I have been dying to try for years -- an ice cream inspired cocktail. I have tried a couple of times before, but never shook up a drink to my satisfaction. This time was different. I backed off the hard liquor and focused on cordials, yielding a smooth, full taste. Too bad it all fell in place in September rather than July.<br /><br /><br /><br />The second drink truly struck me out of the blue as I was looking for another low-octane option. I thought the earthy flavors of calvados and marsala would marry well, and turned that base into a fizz on a whim. The result took me full circle, reminding me of those frothy egg white cocktails as the other path I had considered for this round of MxMo.<br /><br /><br /><br />Recipes follow. Cheers!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 343px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386483569403057826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE95VtHb-p5rjEDq5xzffmQXFrYAMU79magfm3L6ope7AAWMnUAZ6fltjV-ZFLaM9QwofHGh1ylmHcKEJumpGwBlllBzYULSPn_7_Ze3tNqlX6fBFdfaNuQO67u7xjokbsEu7PGkCyyHw/s400/DSC_0978a.JPG" /><br /><p></p><p><strong><em>Ice Cream Shots</em></strong><br /><br />1 oz heavy cream<br />Splash of whole milk<br />1 oz liqueur</p><p>Use a base liqueur of your choice. Three nice options are Midori, chocoloate liqueur (I used Godiva) and equal parts peppermint scnapps and chocloate liqueur</p><p>Shake ingredients together with ice and strain into a small glass or large shot glass. The bottom of an ice cream cone makes an interesting and edible presentation. </p><p></p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 376px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386483450819492242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowGORX5Ku_j12y4ygaHtalnxqVswnJxJgrHxW2K8D5-C43eDl7vd8VRIQPzyGtLNAPWWbgB7lZecsMy29u70yH0ulvq0E4L_v7vSbCKARtaPAb3ZE3FTTWrpcMCk0-8nMo0xPfnPC5SSO/s400/DSC_0990a.JPG" /><br /><br /><br /><strong><em>Fall Fizz</em></strong><br /><br />1 1/2 oz calvados<br />1/2 oz marsala<br />1 oz cream<br />Club or lemon-lime soda<br /><br />Shake calvados, marsala and cream together with ice and strain into a cocktail glass. Top with soda.<br />Garnish with a sprinkle of cinnamon.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-89666964652404890552009-09-04T20:22:00.000-05:002009-09-04T23:14:49.540-05:00Cherry Limeade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitisl6r8r2WhST49GLY7BCL2cN_T1r7ZkvznlL6-RFtkgz1mXWeR6OMwtaOJcpsw9BZJEURKFlVxULKwyOuRT-_-BijHkAo0jmnVOda7Q7-QXb71Sv4A0e4RixFTE5Hr5G2Cgv4yPX7faD/s1600-h/DSC_0234a.JPG"><img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CURSOR: hand" id="BLOGGER_PHOTO_ID_5192285465467542850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitisl6r8r2WhST49GLY7BCL2cN_T1r7ZkvznlL6-RFtkgz1mXWeR6OMwtaOJcpsw9BZJEURKFlVxULKwyOuRT-_-BijHkAo0jmnVOda7Q7-QXb71Sv4A0e4RixFTE5Hr5G2Cgv4yPX7faD/s400/DSC_0234a.JPG" /></a><br /><div>While so many <a href="http://rejiggeredcocktails.blogspot.com/2007/10/maraschino-pineapple.html">alternatives</a> are available, the classic bright red maraschino cherry holds a nostalgia of its own. After all the cherries are gone, it would be a shame to pour the syrup down the drain. Let's take a moment to enjoy some simple, sweet, refreshing flavors.</div><br /><br /><div></div><div><strong><em>Cherry Limeade</em></strong></div><br /><div></div><div>2 oz vodka</div><div>Juice of 1 1/2 lime</div><div>1/2 oz maraschino cherry syrup</div>Lemon-lime soda<br /><br /><div></div><div>Combine first three ingredients together with ice in a highball glass. Top with soda and stir.</div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-43839205192052912062009-08-31T08:00:00.001-05:002009-08-31T08:00:03.802-05:00Sea Foam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_chfOyYGx6hhP2oVj7Kza_gQNG0K8I1UUUV4XHbgYnkxjvzzrxVw74F4ySzl4k8QD5AKlwSkrs5lSa4ggofV2pI51Aawrru-8MfWN_diuHbp7GF1yaqkiqGAUYzLaiPZyfnRGFzHo6gi/s1600-h/100_0089a.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 289px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375563925282038194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_chfOyYGx6hhP2oVj7Kza_gQNG0K8I1UUUV4XHbgYnkxjvzzrxVw74F4ySzl4k8QD5AKlwSkrs5lSa4ggofV2pI51Aawrru-8MfWN_diuHbp7GF1yaqkiqGAUYzLaiPZyfnRGFzHo6gi/s400/100_0089a.JPG" /></a><br />Another southwest Florida creation, frothy and particularly inspired by the sea, and not to mention a <a href="http://rejiggeredcocktails.blogspot.com/2009/08/hows-your-el-presidente.html">foray</a> into the time honored technique of using egg white for body in a cocktail.<br /><br /><br /><div></div><div></div><div><strong><em>Sea Foam</em></strong></div><br /><div></div><div>2 1/2 oz white rum</div><div>1 oz triple sec</div><div>Grapefruit soda</div><div></div><br /><div>1 egg white</div><div>1 oz creme de cassis</div><div>1 oz <a href="http://rejiggeredcocktails.blogspot.com/2007/03/simple-syrup.html">simple syrup</a></div><br /><div></div><div>Shake rum and triple sec with ice and strain into a cocktail glass. In a separate glass or bowl, whip egg white, creme de cassis and simple syrup until foamy. Top rum mixture with grapefruit soda, then spoon on foam.</div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-85763644667729453402009-08-16T23:37:00.004-05:002009-08-29T20:25:06.523-05:00How's Your El Presidente?My time on Florida’s Gulf Coast has produced a couple of new cocktails, but also other observations for the cocktail enthusiast. For starters, my first read was fellow Washingtonian <a href="http://www.washingtonian.com/articles/mediapolitics/4746.html">Eric Felten’s</a> <em>How’s Your Drink</em>. This book is engaging, well-written and full of history and anecdotes about classic cocktails. A friend of mine gave it to me at my Kentucky Derby party in May – a most fitting gift for a drinking event, even moreso considering its discussion of the history of the mint julep.<br /><br />Enough about May, and on to the events of August. From my perspective, a handful of the classic cocktails in the book are anachronisms or curiosities. For example, I doubt I will ever need to pour many Grasshoppers or Pink Ladies, though the history of those drinks is fascinating. Others looked so tantalizing I had to give them a shake, particularly the El Presidente. Felten's recipe includes rum, pineapple and lime juices, and grenadine. The drink, I learned, was a wildly popular drink in the 1930’s. Perhaps something about a recession makes the cocktail appealing – but I think it has more to do with the cool, frothy pineapple juice balanced by the sharp citrus flavor. Or maybe the drink’s sunset color makes it so irresistible and even contagious. I asked for it by name at a couple of bars, and saw other parties order them soon after. It even became the next night’s cocktail special at one of the bars. Who knows -- perhaps El Presidente could be poised to make a comeback.Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com2tag:blogger.com,1999:blog-669212879319317313.post-60852087502018783072009-07-28T22:47:00.003-05:002009-08-26T22:18:54.511-05:00Beefeaters, Bludgeons and Maidens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDewM-HOG0TKUq5fliGoy6qTQcsSGd3h-3m0LUtXscq0PSUvjBxiSWe_ZxOI_vEQ_ehxPbeUfv3gLRMGAaZjbYSiz_0SGQ2CjSO5Zw4UK4SvSayNEtxDEd0xTM85dle9hb7ZOd2fbfBD15/s1600-h/DSC_0961a.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 350px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354076393326013378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDewM-HOG0TKUq5fliGoy6qTQcsSGd3h-3m0LUtXscq0PSUvjBxiSWe_ZxOI_vEQ_ehxPbeUfv3gLRMGAaZjbYSiz_0SGQ2CjSO5Zw4UK4SvSayNEtxDEd0xTM85dle9hb7ZOd2fbfBD15/s400/DSC_0961a.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />When I twisted open a new bottle of <a href="http://www.beefeatergin.com/">Beefeater</a> gin, my thoughts ran to an icy cool, shimmering, dry martini -- and I was not disappointed. Beefeater struck a satisfying balance between botanicals and dryness at a time when gins at both extremes of the spectrum are making their appearance.<br /><br /><br />Perhaps out of habit, I tend to think of gin as a fall and winter drink. Rum generally commands my summer shaker, but I needed to explore. Even the reggae radio station chided me by adding "Gin and Coconut Water" to its rotation. So, I slipped out of the current and tried some Beefeater in a tropical cocktail. The result was the Bludgeon, a spicy and citrusy cocktail of, yes, blue gin.<br /><br /><br /><strong><em>Bludgeon<br /></em></strong><br /><br />2 oz gin (I used <a href="http://www.beefeatergin.com/">Beefeater</a>)<br />1 oz blue curacao<br />Juice of 1/2 lemon<br />Juice of 1/2 orange<br />1 oz <a href="http://rejiggeredcocktails.blogspot.com/2007/03/ginger-syrup.html">ginger syrup</a><br /><br /><br />Shake ingredients together with ice and strain into a cocktail glass. Consider garnishing with a sugared rim and a lemon rind.<br /><br /><br />The Bludgeon is akin to the <a href="http://www.esquire.com/drinks/maidens-prayer-drink-recipe">Maiden's Prayer</a>, a cocktail I find myself pouring at least once a week. Beefeater in hand, I pressed further on my course towards new and summery gin cocktails by trying some variations. These variations were particularly delightful:<br /><br /><br /><strong><em>Twists on the Maiden's Prayer<br /><br />Basic Recipe<br /></em></strong><br />1 1/2 oz gin (I used <a href="http://www.beefeatergin.com/">Beefeater</a>)<br />1/2 oz triple sec<br />1/2 oz freshly squeezed orange juice<br />1/2 oz freshly squeezed lemon juice<br /><br />Shake ingredients together with ice and strain into a cocktail glass.<br /><br /><strong><em>The Twists<br /></em></strong><br />Add a mere splash of peach schnapps or orange flower water<br />Pool <a href="http://rejiggeredcocktails.blogspot.com/2009/01/pomegranate-syrup-improved.html">pomegranate syrup</a> in the bottom of the glass<br />Garnish with a flamed orange rind or the barest sprinkle of orange waterShawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0tag:blogger.com,1999:blog-669212879319317313.post-44274077759266436182009-07-21T22:41:00.004-05:002009-07-21T23:17:03.548-05:00Dateline Florida -- 2009<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiDy61pSUa4UHSqKZCFwHGLHzqN-NviDbdKLCgZjlEK48ZJCPYHm8jSv98OV9hDG37RfpquDINtNxqGpRlfPkJUhsnNU35I73J7X4rBEjskVRAXBohSM7iJ_Lg4OvJ9BaKDr4s0gPgZfm/s1600-h/IMG_0268.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5361127320354186034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiDy61pSUa4UHSqKZCFwHGLHzqN-NviDbdKLCgZjlEK48ZJCPYHm8jSv98OV9hDG37RfpquDINtNxqGpRlfPkJUhsnNU35I73J7X4rBEjskVRAXBohSM7iJ_Lg4OvJ9BaKDr4s0gPgZfm/s400/IMG_0268.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasvcbcZxJPE1UuKyJJ27NGEo9hG8OP787kMYGqEDuY6wScV9B3Neln53txgAHnzNFrc-O5OiLNRRvT4mvoqA9tkwfPRATnaw0VaiuAip0I_zaI612UNCCLIHRn7wzNmKGnsnu-59KBMvH/s1600-h/IMG_0268.JPG"></a>Starting this weekend Rejiggered takes its annual leave to Florida's Gulf coast. Postcard sunsets, fish sandwiches, white sand cooled by the ocean winds -- ample inspiration for some decadent tropical cocktails. To be posted here soon, of course. <br /><br /><div></div><br /><br /><div></div><br /><br /><div></div></div>Shawnhttp://www.blogger.com/profile/04108585963869857542noreply@blogger.com0