Archive for the ‘Liqueurs’ Category

A Recipe for What I’m Drinking: The Crimson Slippers

August 12, 2008

When clearing out space in the homemade liqueurs cabinet (for the new bottles from the below post), I realized that I had a few ounces left of some homemade triple sec that I’d constructed during my first liqueur-making frenzy. Not sure why I didn’t completely guzzle it up, cause it ruled/rules–not too sugary and just orange-y enough. Anyway, I wanted to utilize the last drops in making up a new drink (to give that triple sec the honor it deserved), and the Crimson Slippers was the end result. An awfully pretty result, as you can see.

 

Since I had the Campari bottle at the front of the shelves (from the Negroni-making), I thought I’d play around with it in the drink, even knowing that it can be a dangerous addition to the party because of the bitter undertones. But hey, I love bitter. So much that I ended up adding a dash of some homemade bitters in there as well (I’d made them for a bitters party thrown by no other than bartender Andrew Bohrer, from Cask Strength). These homemade bitters were based on an old “stomach” bitters called Hostetter’s, and take the bitters scale to another level. If I play around with the drink a little further in the future, I might try in other bitters–I think Peychaud’s would work well (and look well, too). Wait, I’m skipping the base liquor. I decided to go with rum, since it’s summertime. Well, and I thought it would be a nice touch, especially the dark variety, which has enough personality to hold its own, and thought it would be enjoyable to work to balance it with the other players.

The Campari uses a disguise to try and sneak into the scene

The Campari uses a disguise to try and sneak away from the scene.

The end result is a touch bitter, but bounces around well due to that touch of triple sec (the homemade kind has such a bright orange-ness that it doesn’t get overwhelmed). The color, with that red glow, seemes like it would fit in at a crime scene, too. Maybe not one of the modern, forensic-equipment-and-fluorescent-y-mood-lit heavy scenes, but an Agatha Christie attic scene, with lots of thinking and sipping and a rocking chair. Here’s the final recipe.

 

Ice cubes

2 ounces dark rum

1 ounce Campari

1/2 ounce homemade triple sec

1 dash bitters

Lime slice, for garnish

 

1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

 

2. Strain into a cocktail glass. Squeeze the lime slice over the glass and drop it in.

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Drinking Homemade Liqueurs: Limoncello, Millifiori, Fentastic

August 10, 2008

I spent a few hours straining and straining liqueurs yesterday (in anticipation of the liqueurs book release–hey, there’s my first book plug. I’m shameless), which is always a good time. Especially because tasting them is an important part of the process. The ones I worked on started with limoncello, the sun king of liqueurs, and a favorite, and really the main impetus behind my whole crazy homemade liqueur obsession. It began when my wife Natalie and I went to Italy for the first time and had a lot of limoncello, both house-made and store bought, and fell in love with its strong-but-pleasant lemon-ness. Then, on returning home, we found that the available limoncellos here didn’t have the same backbone, and tended to be overly sweet. So, we thought, why not make our own? It’s devilishly simple, and allows a lot more control. We loved constructing it (and sipping it, ice cold, and pouring it into drinks) so much that we ended up throwing together a gigantic batch before our wedding, so we could give little bottles to everyone in attendance and spread the love around. You can see the lemons close up in the below photo–don’t they look a little tipsy?

 

 

Hanging out in grain alcohol (which is a must to reach that desired strength) for a month tends to induce tipsiness even among lemonkind, I suppose. The limoncello goes well solo, when ice cold, but is dreamy as well with club soda, and, in certain situations, when combined with other ingredients.

 

Millifiori (or, a million flowers) is another Italian-inspired liqueur, one that’s very herbally and spicy. In the close-up shot here, it may look like it contains worms, but have no fear worm champions–no worms were used in the making of this liqueur–it does have a little lemon zest in it, cozying up with a host of other items (including coriander, mint, cardamom, cloves, mace, marjoram, thyme), with an end result that’s very layered, and which has a number of flavorful notes coming through during a single sip.

 

 

It’s one to use carefully if experimenting with it cocktails and other drinks (I’m experimenting now, and hope to have a good recipe using it later in the blog).

 

Oh, the final liqueur I was working on today is fennel-based, and a completely new recipe for me (nice and simple, solely fennel, the liquor, and simple syrup). From my first tastings, it seems to have a good balance of sweet and fennel (let’s hope I didn’t go overboard on the sweet. It’s a dangerous road). We’ll see how it plays out.

 

Here’s the recipe for the limoncello, nice and delicious.

 

1 liter grain alcohol

14 lemons

3 cups simple syrup

 

1. Peel the lemons, working to leave the white pith with the lemon, and not taking it with the peels. Add the peels to a large, glass, container that is at least 2 liters in size and that has a good lid.

 

2. Add the grain alcohol to the glass container and then secure the lid. Place it on a cool and dry and secure shelf, away from the sun. Let it sit for two weeks.

 

3. Once the two weeks have passed, add the 3 cups simple syrup. Stir, lid, and let sit two more weeks.

 

4. After the waiting is over, strain the mix through double sheets of cheesecloth into a pitcher or other container.

 

5. Then, using new sheets of cheesecloth, strain the limoncello into bottles or jars.

 

Millifiori, Limoncello, Fentastic

Millifiori, Limoncello, Fentastic