2008 and I’m feeling great
Hope the first day of the new year is finding you well. I’m just taking a break after spending the day in the kitchen and bar working up a few storms, but no Hurricanes.
Our New Years Eve was spent at Teardrop Lounge, where I had not only some of the best food, but the best cocktails paired to the food I’ve ever had. The meals and drinks really synchronized well, and I got a chance to have a “concept ingredient” on the menu, Filbert Orgeat, which played a very nice role in a Japanese-inspired cocktail, the Cyclone Ranger. The wife and I spent the evening there well into the night with new friends and fellow cocktailians. It was a fantastic way to end the old year and begin the new.
Speaking of the New Year, I spent my first day making a few cocktails, and cocktail ingredients for future cocktails. The first thing I had to do was put together an Egg Nog, that, as upset as my wife was, we will not be seeing up from the basement until December of this year. I’m going full on with the Aged Egg Nog and setting that aside for almost a full year. Lets just hope I’m not going to end up giving myself the gift of botulism. Aside from that, I was inspired by the Harvest Manhattan from Bourbon and Branch, and put together an Apple Infused Bourbon with some locally grown organic apples, and Jim Beam’s Choice bourbon, since I can’t afford my own barrel of Buffalo Trace.
While at the store for this and that, my jaw nearly dropped when I saw a big bundle of Seville Oranges! I’m not kidding in an earlier post where I’m dying for a nice sour orange. Navels and Valencias can both be too sweet when combined with a lot of syrups, and I’m looking for that bitter edge from a Seville or Curacao orange. Expect some good new things from this bundle of joy.
I had to have a bit of cooking fuel before things started though, so I whipped up a few Bloody Marys. Now, admittedly, when I say whipped up, what I mean is had to carefully contemplate, mess up, try again, and eventually get it right. I’m unfortunately not a huge fan of the Tomato Juice, it’s not a flavor I’m drawn to. So, I had to really spice and salt it up to get it right, as well as add a few special ingredients.
Bloody Mary, Longpig Style
- 3 oz Bacon-Infused Vodka
- 4 oz Organic Tomato Juice
- 2 dash Worcestershire
- 10 dashes hot sauce (Crystal or Franks Preferred)
- 10 dashes Chipotle Tabasco Sauce
- 1/2 tsp Bacon Salt
- 1/4 tsp Black Pepper
- pinch Celery Salt
Wet the rim of a Chimney Glass with lime juice, and rim with Bacon Salt. Shake ingredients (including Bacon Salt and pepper) with ice, and strain into rimmed glass. Garnish with a Lime Wheel, Celery Stalk and whatever you can find that’s pickled (Okra and Dilly Bean pictured).
It’s not a recipe for those with hypertension, I’ll tell you that much, but it made it satisfying as hell for me, particularly after a rambunctious New Years Eve. For the Bacon Infused Vodka, just sit a few strips of Bacon in some Vodka for a few days. I’m starting to think that just setting some of that Bacon Salt in Vodka might even do the trick better next time, as it’s more directly at the flavor of the cure rather than the meatiness of the pork.
After the kitchen wound down, it was time to try out some holiday cocktails that had not yet been tried. First on the list is the RÃ©veillon Cocktail, by Chuck Taggart. This is a great addition to your holiday cocktail menu, with a lot of fruit and spice. Luckily, I just happened to have some whole Star Anise on hand for the picture. It also adds a nice fragrance to the nose of the drink. The Clear Creek Pear Eau-de-Vie is phenomenal on its own, and really keeps its own with the Applejack, while the Punt-E-Mes and Pimento dram add some spice and sweetness to it. Nice cocktail Chuck!
Next on the list was the Northern Spy. If you can’t tell by now, I looked to Paul’s site for today’s libation inspiration. The Northern Spy also features Applejack, with apple cider, and a bit of lemon juice to tart up the concoction. Sadly, there was no champagne left in the house, so I had to make due without giving it the Royale treatment. The lemon balances the sweetness of the apple cider nicely, and having an open ended last ingredient really lets you make it your own. I chose to stick with Apricot Brandy as a base, and it was just fine and dandy! I will say though, a dash of Pimento Dram makes it just that much better.
So, what awaits us at Tradertiki.com in 2008?
- A section dedicated to Syrup/Liqueur Recipes!
- Tropical drinks in the actual tropics!
- A different angle and lighting for pictures!
- More of me blathering about Teardrop!
- Making it to Tales of the Cocktail this year!
- The quickly deleted “drunk post”!
- Insight, intoxication, exotic locations and deadly libations!
Is there anything you’d like to see covered or offered? Just let me know in the comments! I aims to please and the house is pickin’ up the tab.