- 2 oz don cuco sotol suave
- ½ oz luxardo
- ½ oz fresh squeezed lemon juice
- chocolate bitters
rinse the inside of the glass with the douglas fir eau de vie. muddle the ginger in the oat whiskey using ½ inch cubes (as much or as little as you prefer…. but i suggest you muddle at least 2 cubes), sieve into your shaker with the rest of the ingredients. shake, serve & garnish with a cube of fresh ginger root.
as promised, here are the two cocktails i created for the Wildflower Craft Cocktail and Twilight Tour at the San Francisco Botanical Garden last week.
garnish with a chunk of candied ginger.
2. wiggy #2
garnish with a small sprig of rosemary.
hey, bay area people, cocktail lovers and botanigeeks; i’ll be creating & serving a couple of cocktails using garden-sourced ingredients at the San Francisco Botanical Garden on april 18th at 7PM. it should be a gorgeous evening so buy your tickets now as they’re selling a very limited number. hope to see you there.
last week i had the honor of creating two cocktails for a friend’s wedding. one representing the bride, and one the groom:
The Sea Cucumber
thoroughly muddle several thick slices of cucumber in the vodka. strain into your shaker with a fine wire mesh. add the rest of the ingredients, shake over ice, strain into a chilled cocktail glass, and garnish with a ¼ cuke slice.
for best results, watch the video below whilst enjoying your sea cucumber.
Smokey & the Bandit (the groom has some deeply bromantic feelings for burt reynolds):
rinse the inside of a chilled cocktail glass with a peaty single malt whisky like ardbeg, laphroaig, smokehead, or bowmore. shake ingredients over ice, strain into the peat-rinsed glass, and plop a chunk of candied ginger in there.
oh… and here’s your soundtrack.
shake vigorously with ice & serve in a cocktail glass. float a small sprig of dill for garnish.
last night i stumbled upon the bottle of BT white dog that i dropped some vanilla beans into a month or so ago, and stuffed behind a bunch of other bottles on my counter. needless to say the vanilla flavor was DEEP after being in the bottle for so long.
shake with ice – strain & serve in a cocktail glass with a cilantro sprig garnish.
here’s a seasonal cocktail made with stuff from my local farmer’s market. and brandy.
- 2½ oz carrot brandy *
- ½ oz tangelo juice
- ¼-½ oz fresh ginger juice (add a bit more if you enjoy the tingly burn like i do)
- ¼ oz honey syrup (1:1 h20 -> honey)
- fee’s orange bitters
slice the carrots and toss them into the mason jar. cover to the top with brandy. let sit in a cool, dark place for 2 weeks & give the jar a good shake daily. bam. carrot brandy.
- 2 oz fen chieu
- 1 oz pineapple juice
- ½ green chartreuse
- ½ oz lime juice
- ¼ oz gum syrup
- grapefruit bitters
- 2 oz mijiu (rice baijiu)
- ½ oz st. george qi black tea liqueur
- ¼ oz lemon juice
- ¼ oz gum syrup
- peach bitters
way tastier than I expected. here’s a recipe:
lately i’ve been reading up on what people distill & consume across the globe. i found this table on wikipedia (oh, how i love tables) listing all the world’s counties and how much alcohol each consumes (measured in liters of pure ethyl alcohol consumed per capita in a given year). most notable, uganda consumes the highest percentage per capita of “other” (non- beer/wine/spirits), which is probably mainly in the form of waragi (which is a blanket term for a handful of distillates, of which bananas & palm are a common source).
south korea leads the world in spirits consumption by a surprisingly large margin (mainly soju, a sweet potato, barley and/or tapioca distillate), but if there were an official alcohol consumption olympics, moldova would go home with the lion’s share of the medals. moldovans consume beer, wine & spirits in roughly equal amounts (lots & lots). conversely, it’s no surprise that several middle eastern islamic states have the lowest overall consumption. and apparently, we americans like our beer, though i personally can’t stand the stuff (tastes like liquid bread… but i will partake in the occasional belgian ale).
it’s also interesting to dig deeper & learn about what the principal crops are that are grown in different regions of the globe, as well as factors like geography, climate, economy, and what the people who live in each region have done with those crops in re; distilling alcohol. some distilling traditions go back almost 10 centuries, as with the cultures that inhabit(ed) what’s now the US southwest, mexico and parts of central america.
Sotol is a distilled spirit made from the Dasylirion wheeleri (commonly known as Desert Spoon or, in Spanish, sotol), a plant that grows in the wilds of Northern Mexico, New Mexico, West Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila. There are few commercial examples available. It is produced in a manner similar to the more common artisanal mezcals of central Mexico.
At the Fate Bell Shelter, which is on the U.S. side of the Rio Grande, sotol is depicted in paintings on the rock walls. Sandals, baskets, ropes, mats, and many other items of sotol fiber show it was a highly important resource to Ancient Pueblo People of the Basketmaker culture. These artifacts date to around 7000 BCE.
A humanoid figure with a spray of spiky leaves for a head and a black stripe down the middle of its body may represent the magical spirit of sotol. Sometimes it appears in connection with hunting scenes. Sometimes it appears surrounded by orange ochre flames and black smoke.
assemble – shake – serve in a cocktail glass with a lemon twist
dry shake everything but the apple brandy & marmalade vigorously for 30 seconds, add the brandy, marmalade & ice and shake again, strain & serve. garnish with an orange peel.
when i get home from work, i tend to not really want to futz with making elaborate cocktails. here’s a few i came up with over the weekend.
- 2 oz rye
- ½ oz aperol
- fee’s black walnut bitters (add to your taste. i love the flavor of this stuff, so i shake kind of heavy)
- ¼ oz bing cherry juice
- bing cherry garnish
- 2 oz rye
- 1 oz stone’s original ginger wine
- scrappy’s chocolate bitters (ditto above: and FYI, this is a straight cacao bitter, unlike fee’s aztec chocolate or bittermen’s xocolatl, which have some added spiciness)
that’s it. enjoy.