Tagged: cocktails

The Bourbon Ginger Thing

Hot, sticky August evenings, where everything is lazy and you move through air like syrup. These aren’t evenings built for toil, no matter how noble the effort. These evenings call for something wet, cold and particularly easy.

So sing it with me…

Let’s do the smash! The bourbon giiiiinger smash!

No?

I read an article about how grapefruit is the under-appreciated citrus (it has no special citrus press!). But considering how often I reach for it for summertime cocktails, on the advice of any number of recipes, I figure I can’t be the only one with a growing appreciation for its own bittersweet charms. In the Salted Tarragon Greyhound, for example. Or this guy here – the (not) Knob Creek Sour Ginger.

I nicked that recipe up above, with a couple of tweaks. Now, it calls for Domaine de Canton liqueur, which (while absurdly delicious) is a pretty major investment. I had a couple of mini bottles that I picked up at Legacy, but I used them already and I haven’t seen them since. As I was just the maid of honour in a wedding and my discretionary spending is thus…limited, I was forced to improvise. I used Giffard Ginger of the Indies, which has a really nice intense ginger flavour, but lacks the sweetness of the Canton. I made up for some of that by adding about a half-ounce of honey syrup – I felt ginger syrup would gild the lily a bit, and honey syrup tastes miraculous with grapefruit. I also tried it with both the Maker’s Mark and the Basil Hayden’s, and found I preferred the former – the latter was just a bit too smooth.

What I wound up with was just the trick to deal with Vancouver’s uniquely deceptive heat. A little sweet, a little tart, a little bitter and very much like a drinkable version of those little spray bottle fan things.

  • 1.25 oz of your preferred bourbon
  • .75 oz of ginger liqueur (Canton, ideally, but Giffard will work)
  • 2 oz good quality grapefruit juice
  • .5 oz lemon juice
  • .25 oz honey syrup (omit if using Canton)

Combine all the ingredients in a mixing glass, add ice, shake to chill. Pour over fresh ice in a rocks glass. Garnish with a lime wedge, but give it a squeeze over the drink before you drop it in. Now take that drink, put a record on and sit on the balcony with your eyes half closed and your feet up. There ya go…

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The Hotel Georgia & The Filibuster

Ah, egg whites. I like you quite a bit. In omelettes, where I can pretend you’re more healthy and thus add five times the amount of cheese (doric feta ftw!). In meringues, where you get all crunchy and chewy and oh-my-god-delicious. And, of course, in cocktails, where you make drinks downright velvety. Now that you and I understand your particularly special needs in said cocktails, can we be friends?

After my comparable success with the Clover Club, I was left with almost half a carton of eggs. Though we circumvented the quick corruption our fridge normally exacts (Alex sealed the carton in a ziploc), fresh is only fresh for so long. So I decided I’d start out with another drink that I have repeatedly failed at. Because that’s always a solid idea, no?

Shortly after our first dinner at Hawksworth, back when they opened, I made Alex promise to beg the recipe for the Hotel Georgia cocktail from the bar manager next time he saw him. He, being a good man, brought it home to me in no time at all. So I tried it, and…it was awful. Things I didn’t know at the time: the importance of dry shaking, the importance of fresh lemon juice, the importance of fresh eggs, the importance of double straining. Did I mention that I spent my very brief time as a bartender pulling pints and mixing highballs and appletinis? I didn’t exactly have the best knowledge base.

Since I had had similar challenges with the Clover Club, I figured I could give it another shot while my luck was good. I put it all together with crossed toes (crossed fingers don’t give the best grip on the shaker), and poured. And tasted. And had Alex taste to make sure it wasn’t just my own wishful thinking. But turns out, it was damn good!

Rawr indicates bad lighting.

I’m sharing this here as it’s already been published by Melody Fury on Serious Eats, so I’m not spilling any secret beans.

The Hotel Georgia

  • 1.75 oz. gin (they use Plymouth)
  • .5 oz. orgeat
  • .75 oz. fresh lemon juice
  • 6 drops of orange water (I like that measurement, straight from the aforementioned article – so delicate-sounding!)
  • 1 fresh egg white
  • nutmeg for garnish

Combine everything but the nutmeg in a shaker, and give it a dry shake (no ice) for about 20 seconds, until you feel the mixture change consistency (should feel less sloshy, a little smoother). Add ice, shake again just to chill. Pour everything into a chilled cocktail glass. Grate/sprinkle nutmeg to garnish.

So then, since I figured that that went pretty well, I might as well ride my luck a little longer. I pulled up another recipe that’s been languishing on my list while I’ve been moping about egg whites. May I present, the Filibuster!

If the name alone doesn’t make you want to give it a shot, consider this: you probably have everything you need already sitting in your fridge. And I’ll say this: this pretty thing exceeded my expectations. Alex tried it, and we agreed the balance of it made me seem far more skilled than I really am.

The Filibuster

  • 1.5 oz. bourbon
  • .75 oz. fresh lemon juice
  • .25 oz. maple syrup
  • dash black walnut bitters (my substitution – recipe calls for Angostura)
  • 1 large fresh egg white

Same method as the Hotel Georgia. Everything goes in for a dry shake until the consistency changes (~20-30 seconds). Add ice, shake again to chill. Pour into your cocktail glass, and garnish with a slip of lemon (which looks oh-so-pretty against the foam). I’ll note, I had to dump my first attempt as I made the dumb mistake of separating my egg over the shaker. So don’t do that.

Drinking Trees

A while back, Alex made a rosemary panna cotta with salted caramel. My brother, as I mentioned in a previous post, is not as much of a fan of said herb. He likens it to eating trees. Now, me, I like that idea – trees taste yummy. Think gin!

Which brings us to today’s first rosemary cocktail*. I spied this Rosemary Gin Fizz a few months back, but it got shuffled lower in my to-do list due to the accompanying write-up identifying it as a Christmas season cocktail. Silly me.

The recipe itself was a little sweet for me, even though I shorted the soda. I want to play around with it a bit, see if another mix plays better. Still, it’s tasty, and certainly worth a try. Nice, very refreshing and certainly suitable for summertime sipping and Christmas parties alike.

  • 2 oz. gin – I used Victoria Gin to work with the herbal notes, but a London dry variety would be nice, too
  • 1 oz. fresh lime juice
  • 0.5 oz rosemary syrup
  • club soda
  • a rosemary sprig for a garnish

Fill a high-ball glass half-full with ice, pour over the first three ingredients. Stir, then top with the soda and garnish with the rosemary. The fresh sprig gives a lovely herbal scent when you’re drinking, so don’t skip that part. Play around with the ratios to suit your taste – it’s a pretty flexible mix.

Next, a pretty simple variation on a classic: a rosemary gimlet. The gimlet’s my go-to drink. Even when I only drank vodka, it was a standard order. Simple, tasty and well-balanced. So why not play with it?

I started with the ratios from Jeffrey Morgenthaler’s Richmond Gimlet, but instead of simple syrup and a mint sprig, I swapped in the aforementioned rosemary syrup. I’d still like to try that original recipe when I’ve got some mint handy, but this one turned out nicely enough. I tweaked a couple of things to adjust for the ingredients on-hand, so here’s the mix I ended up liking:

  • 2 oz. dry gin (I used Plymouth)
  • .75 oz. fresh lime juice
  • .75 oz rosemary syrup

Add all the ingredients to a shaker with ice. Shake vigorously for those lovely ice shards, and strain into a chilled cocktail glass.

*Yes, I know it’s not technically a cocktail unless it’s spirits, sugar, water and bitters. But let’s not be pedantic, eh?

The Clover Club

A little bit of history to start off, both of the drink and of my experience with it.

Despite it’s decidedly ladylike aesthetic, the Clover Club takes its name from a pre-prohibition Philadelphia gentleman’s club. A time before egg whites were an issue. For that matter, a time when men weren’t afraid of the colour pink. Interesting note here:

“The generally accepted rule is pink for the boys, and blue for the girls. The reason is that pink, being a more decided and stronger color, is more suitable for the boy, while blue, which is more delicate and dainty, is prettier for the girl.” (from a 1918 merchandising publication, referenced in a Smithsonian article on gender and colour)

So there. Pink drinks for all!

My history with the drink is a little messier. Literally. I’m a fan of asking bartenders to make me whatever they want – it’s only bitten me in the ass a few times (usually when I forget to mention my dislike for absinthe*, or my bare tolerance of Campari). I do apologize if you’re a bartender and this annoys you. I’ll specify if you tell me to. But otherwise, a great place to do this is at Pourhouse. Their cocktail list is lovely, but it barely scratches the surface of their repertoire. Give ’em free reign, and they introduce you to beautiful beasties like the Clover Club.

After downing it there, I decided I had to make it. I hadn’t really done much with egg whites before, but hey – how hard could it be? Well, hard. Very. Particularly if you’re chatting and not taking the whole thing seriously. Egg white, everywhere. The top blew off my shaker (which I obviously wasn’t holding on to all that well), and the mixture sprayed all over the kitchen. And me. And the cat. Cats. Kind of put a damper on things.

Fast-forward to the raspberries discussed here. I had to give it another shot. But this time, I did my research. I read about a dozen different methods, all with their own ratios. I read up on the best way to get an egg white emulsion in a cocktail. I held the top of the shaker on really tightly. And I came up with this:

I played around  a bunch, so this doesn’t quite resemble any of the recipes I found, and owes most of it’s modest success to a conversation I had in passing about dry shaking.

The Clover Club

  • 2 oz. gin
  • 1 oz. fresh lemon juice
  • 0.5 – 0.75 oz. raspberry syrup (less if you’re using a dry gin, more if you need to stand up to a citrusy one)
  • 1 large egg white

Combine your gin, lemon juice, egg white and raspberry syrup in a shaker. Put the lid on and shake the hell out of it for about 30 seconds – particularly important, as this is what’ll get the egg emulsified, which gives you that nice foamy head. Add ice and give it another, less vigorous shake to chill it, then strain through a fine mesh strainer into a cocktail glass. Garnish, if you so choose, with raspberries on a cocktail pick (or a chopped off skewer…), which the less elegant of us might use to scoop up the remaining foamy bits at the end.

I started with less syrup the first time ’round, but I found I wanted the raspberry to be a little more assertive against the citrus. If I were to remake it with a dry gin, I think the original ratio would work nicely. In the end, it’s the egg white and tart raspberry syrup that come together to make this drink more interesting than expected. All nice and velvety. Especially good when in the glass, not all over your favourite cardigan.

*My single absinthe exception (to prove the rule) so far is in a really, really well made Corpse Reviver No.2

Watering Hole: Hawksworth

While it’s not chiefly thought of as a ‘watering hole’ (I would assume), it’s well enough known that Hawksworth Restaurant boasts one of the more kick-ass bar programs in the city. Hell, beverage programs in general, as their wine & beer are certainly tops as well. In that serendipitous way things sometimes go, yesterday evening allowed me a broader perspective on that program than I’d normally get. And no, that’s not code for me drinking to sloppiness (just short, thanks ever-so).

The plan was to meet up with a friend I hadn’t touched base with in over a year, have a drink or two, catch up. The reality was just that (which was lovely – thanks Jenn!), and then Alex showed up 2 hours in with another cook, a German server, and a freshly-minted sommelier in tow. As much as that sounds like the start of a really questionable joke, it worked out to everyone ordering different cocktails, most via “surprise me!”, and we got to sample a whole lot of excellence.

So I figured I’d give a run-down of some of my favourites for the evening:

The only photo I got before my phone died. Also, my favourite of the night – the Incognito

The Incognito – Our server recommended this as my first drink, as it’s creator was presiding over the bar. Turns out, never doubt your server (at least here…elsewhere, discretion may be advised). This thing starts with hopped tequila (which I was granted the method for, and which I shall chronicle my attempt at, here, down the road) and carries on in a fairly spot-on cocktail impression of an IPA (Green Flash Brewing West Coast IPA specifically, apparently). Amaro for bitterness, with grapefruit, vanilla & apricot flavours to round it out. I kind of wonder if this is what a good IPA tastes like for people who, unlike me, can taste anything other than ‘beer’ when they drink it.

Red Hook (Meat Hook?) – Someone else’s ‘surprise me’, our server delivered it with the name Meat Hook, though it’s listed on the bill as a Red Hook. Whichever would likely work if you wanted to order one. And if you like peaty scotch, you should. This one’s a bourbon base finished with Ardbeg, so it basically smells and tastes like a campfire – with a bacon finish. Never a bad thing. Well, rarely, but not here.

Nikka White Whiskey – Leave it to the som to order the obscure Japanese whiskey. But hey, it’s delicious –  all dried flower-y. Which sounds weird in theory, but ’twas lovely in practice.

Also awesome: Corpse Reviver no.2 (easy on the Absinthe, so it’s nice and herby rather than overbearingly anise-y) and the straightforward Whiskey Sours. And most everything else, really. Oh, and the Hotel Georgia for a never-fail bet.

I’m plotting that hopped tequila now. And though I got the instructions for that, I’ll need to figure out the rest of the drink myself, as well as other applications. Ideas? Suggestions?

In Gin We Trust

Hello, world. I’m Erin. I’d like to welcome you to Zymurgy & Therapy. We refer to that as Z&T, by the way, because a) it’s a hell of a lot easier than mumbling “zymurgy” all the time, and b) if you borrow from the Americans, it sounds pleasantly like G&T – and who doesn’t like that?

Z&T exists because Alex (the boyfriend) thought it would be fun for the two of us to have a venue to discuss our respective (enthusiastic) hobbies – beer for him, cocktails for me. Neither of us are experts, though he’s comparably more advanced than I – we’re fascinated amateurs. Here, we can track our experimentation, and in the process, maybe even present a diverting read for those with overlapping interests. The plan is to keep it pretty broad, bringing in everything from tasting notes to home-brew recipes to bar recommendations to…other stuff. Lots of other fun stuff.

In the meantime, take a peek at our beer cellar and liquor cabinet, and if you’ve got suggestions for additions (or for recipes with what we’ve got), hit me. But not literally. I bite.

Here goes nothing – cheers!

Toasting Z&T with a G&T. Hah.