So I settled on Chatham Artillery Punch for our occasion because I thought it would please everyone including my discriminating mixology partners:

• 8 lemons
• 1 pound superfine sugar
• 750-milliliter bottle of bourbon. I used Maker’s Mark.
• 750-milliliter bottle Cognac. You don’t need to be too fancy here.
• 750-milliliter bottle dark Jamaican rum…I would avoid the spiced stuff.
• 3 bottles Champagne or other sparkling wine. Don’t skimp to much on the champagne…it makes a difference.
• Nutmeg

First, peel the lemons so you just have the yellow rind and none of the white part. You’ll see some online recipes that ask you to peel the lemons after you’ve juiced them. Good luck with that sequence of events. Reserve the peels.

Now juice the lemons…you want approximately 16 oz (punches do not require scientific levels of precision!) and, depending on your lemons, you may need one or two more or fewer. Refrigerate the juice and save a few of the squeezed lemons for the next step.

Muddle the peels, a few of the reserved squeezed lemons and the sugar. The reason I use the reserved lemons is to add a little moisture to the mix to help the muddling. Let the mixture sit for an hour and muddle it again. Remove the squeezed lemons but keep the peels with the sugar and place them in a punch bowl. Add the hard liquor and then the champagne. Grind fresh nutmeg on top to taste.

You can put a bunch of ice cubes in the punch to keep it cold but that also dilutes it. There are elaborate solutions to this problem (readers…please make suggestions) but I settled two methods. First, I put all the hard liquor (not the Champagne!) in the freezer so it was good and cold. The Champagne was in the fridge. I also made  a big block of ice using a mixing bowl and placed it into the bowl. The frozen booze and the reduced surface area that results from a big block of ice means the ice melts more slowly. I also put a bucket of small ice cubes next to the punch bowl for those who wanted a more diluted drink.

Finally, use a ladle to serve in small glass cups making sure you get a piece of peel into each glass. This recipe makes about 30 cups of punch an you should have plenty of peels.

Enjoy! And let me know if you have a favorite punch.

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1. A Taste of Persia

There weren’t a great deal of ingredients on hand but there was plenty of bourbon. And my eye was drawn to the fresh blood orange juice. A little tinkering and here’s what I cam up with:

• 3 parts bourbon
• 1 part fresh blood orange juice
• 1 part Martinelli’s sparkling apple juice
• 1/2 part fresh lemon juice
• A dash of Angostura bitters (to add some depth)

Simply stir all the ingredients together in a pitch or a punch bowl. Serve on the rocks with a twist of blood orange peel.

There are lots of different ways you could present this. In some ways it is similar to a Bourbon Smash. So if you had blood oranges you could muddle those with bitters in an old-fashioned glass, add the bourbon and lemon juice, pack in some ice and then top with the sparkling apple juice. I think this would also make a nice punch presented in a big glass bowl with thinly sliced blood oranges floating on top.

The name was brainstormed by several folks enjoying the drink in the kitchen. “Bloody” came, of course, from the blood oranges. “Watson” came from Watsonville California where Martinelli’s hails from. I added the “Dr.” in part because the new Sherlock Holmes movie had just debuted and I thought that a fitting tribute. Holmes fans know that he was an adept boxer. And since I prepared this as a “punch” I thought…why not?

Watson Punches Holmes

Is the name too contrived? Let me know what you think by leaving a comment. Happy Holidays!

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If you make a full barrel you end up with something like 80-100 cocktails (depending on how heavy your pour is) so I’m going to need some opinions on what would be good to make. If you’d like to sample a cocktail or three prepared in this fashion what would it be? Leave a comment below…

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The Chang is named after one of the famous Siamese Twins that are the subject of the play. The play itself mentions both cognac and absinthe (in a scene of temptation featuring the wife of the French attaché). And the twins married sisters from the Southern United States, a place famous for bourbon. So we immediately turned to the Sazerac…in particular a variant from Dale Degroff‘s The Essential Cocktail (cheezy website, great cocktail writer). Degroff’s insight is to take the absinthe, which is typically swirled in the glass and tossed, and move it out of the glass into a foam. It’s really lovely and a great technique for any ingredient that is swirled in a glass or is added in a very small (“a splash of…”) proportions.

Without further ado, here is The Chang:

• 1 part cognac (don’t use the real cheap stuff but no reason to spend $100 on a bottle either)
• 1 part rye whiskey. Or bourbon. For extra bonus points use a whiskey like CatDaddy from Piedmont Distillers in North Carolina (where the brothers settled down).
• 1/2 part Tamarind Simple Syrup
• Absinthe foam
• Peychaud’s and Angostura bitters

The tamarind simple syrup is quite easy. Simply make a normal 1:1 simple syrup and dissolve some tamarind paste into it. You want about a 1:4 ratio of tamarind to the simple syrup. Tamarind is quite sour so be careful because you don’t want to overwhelm the flavor of the spirits so I recommend adding it a bit at a time until you’re satisfied. One important tip is to note that there is a great variety of tamarind pastes. Some are quick thick and chunky (think smashed pods) and others are very smooth (think food processor). You want a smooth variety. The ticker kind will work just fine but you’ll want to strain the result through a fine-meshed sieve or you’ll have a lot of floating bits in the cocktail. Neera’s works well. Stay away from Tamicon (which is a fine product…perhaps even better for cooking).

The absinthe foam is a bit tricky and might require some experimentation. You’ll need a whipped cream dispenser and nitrous oxide chargers, of course. Here’s what’s worked well for me:

• 1/2 packet of plain gelatin
• 1/2 cup of water
• 1/4 cup superfine sugar (or a bit more to taste)
• 1 egg white
• 2 oz absinthe

Dissolve the gelatin in the water. I, personally, don’t bother boiling the water although if you use hot water the gelatin will dissolve a bit more easily, of course. Add the sugar and dissolve. Cool the mixture and then add the egg white and absinthe. Add to the dispenser and chill in the refrigerator until well cooled (20 minutes or more).

You’re now ready to assemble the cocktail. Shake the cognac, whiskey and tamarind simple syrup in a cocktail shaker with ice. Pour into a glass of your choice. We used regular v-shaped martini glasses but a small tumbler would work well for this too. Top with the absinthe foam. Sprinkle a couple of drops of each kind of bitter onto the foam. Using a toothpick or the tip of a knife, swirl the bitters through the foam to make a nice spiral pattern.

Dispensing the foam takes some practice and I recommend giving it a try over a glass of water to get the hang of it. Always shake before dispensing and put the contraption back in the fridge between uses. Make sure the nozzle is pointing straight down and squeeze very, very gently…this is especially important for the first few squeezes when the pressure is highest. The foam will be quite thick but it will settle a bit when you swirl the bitters and more as time passes. Don’t worry because too thick is a good problem to have. If it is really too thick (looks like stiffly whipped cream) you should use less gelatin or more water next time. If it is too thin then just the opposite.

Finally, I know that some foam recipes use only gelatin or egg white as a thickening agent. Why use both? Well, I don’t have any insight into the food science here, but I find that egg whites alone aren’t stiff enough and the bubbles are too coarse. Gelatin alone is too stiff and the bubbles are too fine. So the mixture hits the right balance of stiffness and bubble size.

But don’t worry…it will still taste great.  Enjoy!

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The play features Chang and Eng, the very famous Siamese twins. They were very interesting characters and, among other things, settled in North Carolina where they married sisters (not twins) and had 21 children between them. But you should see the play to learn more about them.

The creative process started with some obvious givens. First there would be two cocktails, one for each brother. We briefly considered a pousse-café but these are both hard to make for a crowd and, more importantly, usually not very good. The play itself mentions both cognac and absinthe (in a scene of temptation featuring the wife of the French attaché). And of course, being from Siam, a variety of Thai scents and flavors make an appearance, most notably Kaffir Lime. So we started making a list of relevant ingredients, which looked something like this:

Cognac, absinthe, kaffir lime, lemongrass, coconut, bourbon (because they settled in the south), lime, start fruit, ginger, cardamom, chili, Thai basil, tamarind, mango

We turned to a couple of cocktail recipe books and looked for recipes that might give me a base for experimentation. The first came surprisingly quickly. The Sazerac is typically made with Rye whiskey and a whisper of absinthe, but there was a reference to a version that used both brandy and cognac. Simple syrup is the ideal sweetener and has the benefit of being an ideal way to infuse a subtle flavor into the drink. Tamarind was the clear choice to stand up to this strong drink. And for both a dramatic and delicate touch we took the absinthe out of the glass and put it into a foam (from a whipped cream dispenser). And so was born The Chang. This is how it appeared on the evening’s menu:

The Chang
Based on the Sazerac, a classic New Orleans favorite–but with a twist inspired by the seductive Elizabeth Munroe.

• Bourbon
• Brandy
• Tamarind simple syrup
• Absinthe foam with swirled Peychaud’s Bitters

The Eng was a bit more difficult. The Chang was very “spirit forward” and we wanted to create something lighter and refreshing. We were also was intrigued by coconut milk and recalled Scott Beattie’s Thai Boxer and Thai Monkey from his Artisanal Cocktails. Neither of those worked for this event, really, but they provided enough inspiration to play around with the ingredients until we found a winning combination. That was hard work, of course, but it ultimately resulted in a very successful concoction. And so, The Eng:

The Eng
An unlikely and harmonious combination grounded in the flavors of Thailand. And those of I Dream of Chang and Eng.

• Vodka
• Coconut milk
• Lime juice
• Green chartreuse
• Kaffir Lime and Lemongrass simple syrups
• Star fruit garnish

The play debuted at UC Berkeley last weekend and we hosted a reception where approximately 35 guests sampled the cocktails. The Chang was the clear favorite but it was a chilly night in Northern California and we know we’ll be shaking up the Eng when the weather turns warm.

Of course for you to enjoy these winning cocktails you’ll need the recipes. Those will come soon in subsequent posts.

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Today’s post is about the most unusual of the lot, a concoction containing Guinness, port and tequila (among other things). Here’s the recipe as provided by Jacques:

• 1 1/2 oz Partida Reposado
• 1 1/2 oz Guinness Draft
• 1/2 oz Tawny Port
• 1/4 oz Agave Nectar (The Agave Nectar is cut with equal parts water)
• Dash of Angostura Bitters

Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated or ground cinnamon.

A few notes on the recipe. At the party, as you can see, this was served on the rocks. It works this way but is definitely better served up in a wine glass. You really shouldn’t substitute Ruby port–those caramel/butterscotch notes in the Tawny are important to bringing this together. I didn’t bother cutting the Agave Nectar with water and the drink didn’t suffer.

You definitely need to use Guinness cans with the “widget” in the bottom or you won’t get the pretty foam on top and it just won’t taste right. Finally, freshly grated cinnamon is a must for the proper aroma and appearance–I recommend using a micro-grater.

How this works is a mystery to me….that it works is undeniable. The metallic tang of Guinness provides depth and compliments the same flavor components in the Tequila. And the caramel flavors in the Tawny Port provides the appropriate rich sweetness and works well in conjunction with the Agave Nectar. I encourage you to try it even if you don’t think you like any of the ingredients individually.

Enjoy!

A few more photos, including shots from the party itself, are included below

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This is something I decided to do while thinking about what cocktail to serve on Thanksgiving. The winner was definitely the Turkey Daze, but I also decided to infuse some vodka with cranberries and orange peel. It was a beautiful color and, given the cranberry and orange, I decided to start by mixing a Cosmo. It’s actually quite a good cocktail when made properly but for a long time it wasn’t made properly (too sweet) and had, in any case, completely jumped the shark. For reference, the International Bartenders Association specifies the recipe as follows:

• 4 parts Citron Vodka
• 1.5 parts Cointreau
• 1.5 parts Fresh Lime juice
• 3 parts Cranberry juice

This makes a pretty decent Cosmo. You’ll notice that there is a good amount of fresh lime juice and that pure cranberry juice is specified. The only real sweetness comes from the Cointreau and when you mix this up you’ll find it is decidedly not a very sweet drink. The too-sweet versions that were so popular last decade either cut way back on the lime juice or used a “cranberry juice blend” (which can be very sweet). In any case, here is my recipe:

• 2 parts Cranberry-Orange Vodka (see below)
• 1 part Cointreau
• 1 part Fresh Lime Juice
• 1 part Cranberry Juice

Put all ingredients in a cocktail shaker with plenty of ice, shake vigorously and pout into a martini glass. Garnish with a twist of orange. Very, very simple.

To make the Cranberry-Orange vodka take a heaping cup of cranberries and cook them lightly in a 1/4 cup of water with a tablespoon or two of sugar. Add a big wide strip (1″ x 2″) of orange peel. Cook just until the berries burst…it doesn’t really matter.  Dump the whole mess into an airtight container with a bottle (750ml or 1 litre) of good vodka (I use Stoli) and let sit for 3-5 days. Strain first through a mesh sieve and then again using cheesecloth or a coffee filter–there will be sediment from the cranberries.

Now you might be thinking….do I really need to do this? Doesn’t the cranberry juice do the trick? Well, I haven’t done a scientific experiment but I’d say you’re missing out. If nothing else the vodka is a gorgeous color and the resulting drink is a nice red rather than sickly pink. And the vodka also makes an interesting gimlet as my Dad discovered.

Happy Holidays!

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When thinking about a Thanksgiving cocktail there are a variety of considerations. Thanksgiving is an American holiday so you need typically American ingredients. And November is in the thick of fall…so autumnal flavors are also a consideration. And, of course, if you can work in flavors associated with the traditional Thanksgiving meal you’re doing even better.

So, in this spirit, I present the Turkey Daze. Start with Rye Whiskey and incorporate fresh apple cider. Some fresh squeezed lemon juice and simple syrup round out the primary flavors. And add egg white to build a nice foam on top of the drink, whose main purpose is to present an attractive garnish of swirled bitters and grated cinnamon. As follows…

• 3 parts Wild Turkey Rye.
• 1 oz Lemon Juice
• 1 oz Fresh Apple Cider
• 1 oz Simple Syrup
• Egg white (1 per 2 drinks)
• Dash Angostura and Peychaud’s Bitters
• Cinnamon Stick

Combine the Rye, Lemon Juice, Apple Cider, Simple Syrup and Egg White in a cocktail shaker without ice. Shake vigorously to break up and froth the egg white. Add a small amount of ice (too much and the froth breaks down) and shake vigorously again. Pour into a martini glass and wait a few moments for the egg white to settle to the top. Put a dash of each type of bitters on top. Use the cinnamon stick to gently swirl the bitters into an attractive spiral shape. Use a micro-grater on the dry end of the cinnamon stick to grate a bit of cinnamon on top. Fresh ground nutmeg might be gilding the lily. Which I’ve been known to do on occasion.

You did notice, of course, the use of Wild Turkey Rye. Bourbon would work, certainly, but if you’re making this for Thanksgiving and you use a brand other than Wild Turkey then, well, you’re missing the point.

There was a bit of discussion about what to name this. I started with the Turkey Pardon (after the strange ritual of the President of the United States pardoning a Turkey each Thanksgiving). Rob suggested Turkey’s Reprive which has a nice ring to it. But Shannon eventually won the day with the double-entendre Turkey Daze. After two of them this evening I couldn’t think of anything better.

Enjoy!  And stay tuned for another Thanksgiving drink for those who don’t like whiskey….but that’s a tale for later daze.

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APPLE ORCHARD PUNCH
Beefeater Gin, Fresh Apple Juice, Cider, Cinnamon, Clove, Anise, Nutmeg and Sparkling Water

LA PERLA
Partida Reposado, Fino Sherry and Pear Liqueur

BROKEN HALO
Plymouth Gin, Dry Sack Williams Humbert 15Yr Oloroso and Maraschino Liqueur

BLACK OPAL
Partida Reposado, Guinness, Port and Angostura Bitters

J.J. RUSSELL
Bourbon, Punt e Mes, Cherry Herring and Artisanal Cocoa Bitters

HOLIDAY MULE
Winter Spice Infused Vodka with fresh lime juice and ginger beer

The mixologists are Erick Castro of Rickhouse and Jacques Bezuidenhout who works with the Kimpton Hotels and Restaurants are clearly pretty creative. I can’t see how the Black Opal will possibly work….which means I’m definitely looking forward to trying it first. And getting the recipes, trying them myself, and reporting the results on the blog. My only regret is that Rob won’t be able to make it…he’ll be hiking the Hanakapiai trail in Kauai.

Did I mention that my MIL is terrific?

Related posts:

1. A Taste of Persia

But it also had to please and impress the crowd. That would be a challenge because of the varied tastes–from Shannon’s sophisticated palette, to my mom’s “just a half a glass of wine please” moderation, to my sister-in-law’s “frozen margaritas are the best” attitude (just kidding Pam…you can make fun of me in the comments below!). I also knew there were those who exclusively drink gin. And those who exclusively drink vodka. And I, personally, find Rose’s Lime Juice repellent. So what to do?

Rather than inventing something entirely new I decided to experiment with something that appears on a variety of cocktail menus, the Basil Gimlet, as follows….

The Basil Gimlet

• 3 parts good quality Vodka or Gin
• 1 part fresh key lime juice (the little limes)
• 1 part basil simple syrup

Place all the ingredients in a cocktail shaker with plenty of ice and shake vigorously. You definitely want this one cold, especially in the 105-degree Arizona heat. Pour into a martini glass and garnish with a small basil leaf. If you like a stronger basil flavor I recommend muddling basil leaves in the cocktail shaker. A few bits of leaves may get into the drink which, I think, is a nice touch.

To make the basil simple syrup make a 1:1 simple syrup and add a lot of fresh basil that you’ve crushed lightly in your hands. Be generous with the basil–at least the volume of the syrup itself. Cool the syrup with basil and let sit in the refrigerator over night. Strain out the basil leaves before using.

The Results?

The Basil Gimlet was big hit at the party. I think everyone had at least two, with a slight preference for the vodka-based version. Which left plenty of gin for me! In any case I highly recommend this cocktail for a party especially on a warm day. It is easy to make one the simple syrup is made, versatile (you can make it sweeter by using a touch more syrup or enhance the basil flavor by muddling a few leaves in the shaker) and attractive. And, as you can see, fun was had by all…

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