Patent & the Pantry - Kicking up my heels in the kitchen

(No longer) Lockdown Libations no. 24: The Estate Daiquiri

July 9, 2021 1 Comment

We’re not locked down anymore. (I mean, arguably, we never really were, not by the strictest definition, but I digress…)

I bought an airline ticket this week. The last one I would have bought was for Christmas 2019. That feels like decades ago at this point. And when I land in Victoria at the end of this month and I walk outside into that briny air, it will be to see my mum for the first time in more than a year.

Things are returning to a new normal. Which is not to say I believe we’re out of the woods yet. Until everyone who wants the vaccine has access to one — from kids under 12 to underserved communities and workers who don’t have the luxury to duck out of their job for a couple of hours to obtain one — then we are still a ways away from anything accurately resembling the “before times.”

So, I’m not sure I’m ready to say completely goodbye to Lockdown Libations as we navigate this COVID-waning era, though maybe a new chapter needs a new name. We shall see.

Until then, let’s have a daiquiri.

Of all the summery, slushy drinks, my preference is daiquiri (rum > tequila, thank you very much).

When Appleton Estate asked if they could send along a bottle of their eight-year-old reserve aged and blended rum with some other goodies, I was game. After six months of libations, I have room in my liquor cabinet and I haven’t explored the world of rum much. Along with an Instax camera, citrus reamer and coupe glasses was a bottle of the aforementioned rum and some simple syrup — just what I would need to make their recipe for The Estate Daiquiri. Minus the lime. But it’s rare for me not to have that and some lemons hanging around in my fridge.

Anyone else think those only came in Slurpee-like form? Because I did. But this recipe uses only fresh lime, simple syrup and the aged and blended rum to make a cocktail more reminiscent of my beloved Bourbon Sour than any version of a daiquiri I’ve had.

And I am sold.

Skip the brain freeze, this is how I’d like to consume daiquiris going forward. The warm notes of vanilla and spices played well with tangy lime, with just enough syrup to take that pucker edge off.

I’ll be having the next round under an umbrella on my patio.

The Estate Daiquiri

1 1/2 ounces 8-year-old Reserve Appleton Estate
1 ounce fresh lime juice
1/2 ounce simple syrup
orange peel for garnish (optional as, yet again, I didn’t have one)

In a cocktail shaker filled with ice, add rum, lime juice and simple syrup. Shake thoroughly until the vessel is cold to the touch. Strain into a chilled coupe glass.

That’s a frosty shaker. You know you’ve done it right when it’s fogged up and droplets cascade the side.

Drinks, Lockdown Libations

Lockdown Libations no. 23 – Classic Cocktails: Boulevardier

June 11, 2021 No Comments

Things are shifting in this pandemic world: restaurants are opening their doors again to indoor dining, libraries are welcoming readers back, gyms are back to letting people do gym things. Bubbles are about to be relaxed. And second-dose delivery is ramping up as the government moved up dates for those who got their first vaccinations in April.

My blog, my opinion: I, too, want things to be like they were before (in terms of freedom to go where I want and see people without endangering their health), but it feels too quick. Too much, too soon. Without careful thought and consideration.

I had thought about winding Lockdown Libations down. Truthfully, I didn’t think it would be in it’s 25th week. (I gave myself a couple weeks off here and there).

But instead I’m going to take a break from new things and share some of my favourite classic cocktail recipes.

Starting with a Boulevardier.

I’m often surprised when people say they haven’t heard of this, but it’s nowhere near as famous as its… parent? Cousin? The Negroni. Same idea in terms of equal parts campari, sweet vermouth and gin, but for a Boulevardier you swap the gin with bourbon or whiskey. It’s one of those cocktails that’s dangerous easy to memorize and anyone with a semi-stocked liquor cabinet has all that’s needed. (Except, perhaps, like me, an orange peel. But I wouldn’t let that stop me and I suggest it shouldn’t stop you either.)

While the traditional recipe is equal parts, I like to lean a little more on the bourbon, which I find to be more balanced — not mathematically, of course, but in terms of taste.

I recommend experimenting. I’ve seen versions that use the traditional method. Others with 3/4 ounce each of Campari and vermouth to 1 1/2 ounces of bourbon and so on. There’s also no rule the Campari and vermouth need to be in equal volume. So, there’s room to play to make it truly your own.

The recipe I have here is my preferred version.

I’ll be back next week with another classic.

Boulevardier

1 1/2 ounces bourbon
1 ounce Campari
1 ounce sweet vermouth
orange twist for garnish, optional

Add liquors to a mixing glass with ice. Stir until well chilled. Strain into glass with fresh ice — preferably one large cube. Add garnish.

Drinks, Lockdown Libations

Lockdown Libations no. 22: Blackberry Vodka Gimlet

May 28, 2021 No Comments

I have blackberries. I haven’t used vodka in a while and a search of those two led me to a few variations on a gimlet that takes advantage of these deeply purple, sweet berries.

Calling this a gimlet may be a stretch given that recipe is traditionally just gin and lime and this is swapping that spirit for vodka and adding in fruit and some simple syrup to sweeten the whole thing. But it does have booze and lime, so…?

This is a sort of hybrid of a couple of recipes I found online. For one, I didn’t want to mess around with making a blackberry simple syrup when I could just muddle things (and since I tend to have simple syrup in my fridge anyway for various drinks) and for two, many options used gin. I love gin, obviously, but at this rate I’ll never get through my vodka supply. You should, of course, swap as you see fit.

(Want something a little lighter? Let me introduce you to a favourite archive recipe, the Blackberry Gin & Tonic — a delight!)

I used the last of my berries for this. And, you know what? I was sad I didn’t have more. This is quintessential summer and I am here for it. (But also, at three ounces of vodka a go… it’s most definitely for when I’m sitting on my own balcony with nowhere else to be unless I have a designated driver. Then again, given how this summer is shaping up given the latest reopening plan, I’m thinking I’ll have nowhere to go anyway. SIGH.)

Blackberry Vodka Gimlet

1 ounce freshly squeezed lime juice
6 blackberries, and more for garnish, if you have extra
3 ounces vodka
1 to 1 1/2 ounces simple syrup — depending on how sweet the berries are

To an empty cocktail shaker, add lime juice and the blackberries. Muddle the ingredients, crushing all the juice from the berries. Add vodka and simple syrup (starting with the smaller amount, or even less if you want a tangier cocktail), then top with ice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a glass and garnish with blackberries, if you have them.

Drinks, Lockdown Libations

Lockdown Libations no. 21: Bee’s Knees

May 14, 2021 No Comments

Cracking a new bottle for this: Saskatoon Honey Gin from Eau Claire Distillery.

What better liquor for a Bee’s Knees, which is all about the honey, than this gin made from locally sourced honey, Saskatoon berries and rose hips, along with the usual botanicals.

This week calls for sweet and simple. And this fit the bill perfectly. Softly sweet, slightly floral. Delicate and soothing.

I used my Tantalus Vineyards honey again — the last of it, actually — and it lent such a lovely flavour to the cocktail. A perfect farewell for that jar of deliciousness. Given how much of a role it plays in this cocktail, if you do have good honey hanging around in your cupboard, this is a good place for it.

I/m feeling a little low on words this week, so I’ll just say that I enjoyed this far more than I thought I would. Really. Truly. Like, I wish I had more honey, really, truly.

If you have gin — any standard one should work; having a honey-infused one was a bonus — I 10/10 recommend giving this a try.

Bee’s Knees

2 ounces gin
1 ounce fresh lemon juice
3/4 ounce honey syrup — see below

To a cocktail shaker filled with ice, gin, lemon and honey syrup. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

Honey Syrup

1 cup honey
1/3 cup hot water

Combine honey and hot water and stir to combine. Use immediately. Leftovers can be stored in the fridge for up to five days.

(I didn’t have a full cup of honey — nor was I sure I wanted that much syrup! So, I’ll confess I did the math and did three parts honey to one part hot water to make a far smaller batch. Here’s where knowing kitchen math is super helpful: one tablespoon = three teaspoons. So, I did 1 tablespoon honey to 1 teaspoon boiling water. Made just a little more than the required 3/4 ounces needed.)

Drinks, Lockdown Libations

Lockdown Libations no. 20: Sake-tini no. 1

April 30, 2021 No Comments

A bottle of sake was at the front of the liquor cabinet when I opened it this week and that seemed good enough reason as any to make that the theme ingredient. The harder part was narrowing down one recipe I wanted to make. Sake, it turns out, makes a myriad of interesting cocktails.

But I was particularly drawn to the simplicity of this one, the Sake-tini no. 1, and also because I immediately thought it would be a great way to use some of my delicious Sheringham Distillery Kazuki gin, which features cherry blossom petals, yuzu peel and green tea leaves and flowers. I love a theme, so matching a Japanese-inspired gin with sake — rounded out with a little Cointreau — sounded lovely.

I’m sure any dry gin — which is what the recipe calls for — will be great, but this seemed near magical with the Kazuki. Light and delicate, with just the subtle hint of orange liqueur to amp up the yuzu flavour.

I thought the cucumber was kind of an odd garnish, but it was refreshing.

10/10 didn’t think I’d like this as much as I do. The first one went down easily — so much so I put all the ingredients away to force myself to wait for a second….

Sake-tini no. 1

2 1/2 ounces sake
1 ounce dry gin
1/2 ounce Cointreau or Grand Marnier
cucumber slice to garnish

To a cocktail mixing glass (or I used my shaker vessel), add a handful of ice and top with sake, gin and Cointreau. Stir until well chilled, about 30 seconds. Strain into coupe glass and garnish with cucumber slice.

Drinks, Lockdown Libations

Lockdown Libations no. 19: Sbagliato

April 23, 2021 No Comments

Generally, TikTok is bad for me. I’ve lost far too many hours to that app over the course of the pandemic, watching mostly silly, sometimes funny, generally inane videos, often to the point where the app pops up with this whole “Whoa, you’ve been on here too long — go take a break!” message.

But, the algorithm is good. And that means I get a lot of great body positive content, fat women showing off amazing outfits and solid recipes. Like this one for a Sbagliato.

The Italian word for ‘mistake’ or ‘mess up,’ the story goes this cocktail originated when a busy bartender accidentally swapped the gin in a Negroni for sparkling wine. Given how different those bottles tend to be, I’m not sure how that could happen. But, then again, I make one cocktail at a time. For just myself (Hello, COVID-19 safety measures). So…

I can honestly say, I quite like this cocktail. It’s all the bitter and hint of sweet from a Negroni or Boulevardier but without the boozy heaviness. This is the kind of cocktail I want on a sunny patio. With a plate of charcuterie and some olives. (Ignore the fact it is snowing as I type this.) I can see some lovely summer afternoons on my balcony sipping a double Sbagliato (three ounces is not much, especially given one-third is sparkling wine) as the weather warms.

Cin cin.

Sbagliato

1 ounce sweet vermouth
1 ounce Campari
1 ounce prosecco
orange wheel to garnish, optional (because, like, I never have these garnishes)

To a glass filled with ice, add sweet vermouth, Campari and prosecco. Stir gently to combine and garnish with orange wheel — if you have one.

Drinks, Lockdown Libations

Lockdown Libations no. 18: Brandy Manhattan

April 16, 2021 No Comments

Apparently — and maybe this was obvious to everyone else? — there is a whole world of Manhattans beyond the standard rye/bourbon version.

I said last week I would start prioritizing liquors I haven’t tried yet and that means port and brandy. (Also marsala, but I think I may use it for dinner instead of a drink?)

I found a recipe for port I liked — watch this space — but the description talked about it being great for winter and, given it’s 18C today, that just felt very wrong. Not that a Manhattan is a particularly summery drink, but it does feel more timeless.

This cocktail is simple to put together, has very few ingredients and is just what the doctor ordered as I have just taught my last class for the semester. Easy, boozy, with a little cherry snack.

And yes, I can see this becoming a regular rotation member.

Brandy Manhattan

2 ounces brandy
1 ounce sweet red vermouth
3 dashes Angostura bitters
Luxardo or equivalent cherries and lemon peel to garnish

To a cocktail mixing glass (or I used my shaker vessel), add a handful of ice and top with brandy, vermouth and bitters. Stir until well chilled, about 30 seconds. Strain into coupe glass and garnish with cherries and lemon peel.

Drinks, Lockdown Libations

Lockdown Libations no. 17: Right Word

April 9, 2021 No Comments

Right. After an Easter weekend break, we’re back. And just in time for a return to some restrictions in Alberta.

Let’s have a cocktail.

My friend, Dan McPhee, has been making a series of cocktails over on Facebook and one I immediately bookmarked was this, the Right Word. A play on the Last Word — which is such a great cocktail name — this drink swaps Last’s green chartreuse for a combination of St. Germain and Lillet Blanc. I’ve used these in cocktails before (week no. 1’s Peruvian Elder Sour and the Vesper Martini for week no.3, respectively) but we’re definitely at the point where liquors are going to be repeated — though there are still others that haven’t been cracked yet, so I will start prioritizing those.

Those who have been following along will know the Vesper didn’t blow my skirt up, so I was despairing a bit that this huge bottle of Lillet Blanc — a fortified white wine — was going to continue to sit unused in my cupboard.

(Not so that Les Subversifs gin, which is my second bottle. Makes an excellent Gibson, which I am currently so devoted to that I’ve just made my own batch of cocktail onions. Good lord, what a finicky process.)

Given it contains two liquors I’ve had a hard time using up through this project, I really wasn’t sure what to expect of this cocktail. Turns out, I like the floral undertones and slight sweetness mixed with the tang of lime.

Regular rotation? Maybe not. But one I would happily revisit.

Right Word

3/4 ounce gin
3/4 ounce Lillet Blanc
3/4 ounce St. Germain
3/4 ounce freshly squeezed lime

To a cocktail shaker filled with ice, add the gin, Lillet Blanc, St. Germain and lime juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

Drinks, Lockdown Libations

Lockdown Libations no. 16: Lavender Gin Sour

March 25, 2021 No Comments

Well, here we are, four months since this project started and no significant signs of slowing, given we’re still in a global panini. Vaccinations are rolling out, thank god. But I think we still have a few more months of this series to come.

That may call for some aromatherapy.

Uh, in a drinkable format.

I love lavender. LOVE. I’ve got it in my essential oil diffuser, I spritz my pillows with a linen spray scented with it, I spray my face with a mixture of lavender and distilled water for a little pick-me-up. (I keep it in my fridge, even — so refreshing!) My current favourite perfume has a lavender undertone. Even my keyboard wrist rest, which is filled with flax, has been scented with the stuff.

I like the flavour as much as the scent. I’ve been making lavender shortbread for years (unexpectedly delicious with some cheeses, like a cave-aged Gruyere) and enjoy a good cup of tea that contains the little purple buds.

So, a couple of months ago, I decided to make a lavender-infused simple syrup and, since then, have used it for everything from Bourbon Sours to stirring it into my morning cup of tea.

And this is a really easy way to take a standard cocktail in new directions: by either infusing a simple syrup or even the liquor itself.

It’s a little easier to experiment with flavouring simple syrups — especially given you can do very small batches to see if you like the result without dedicating an entire bottle of expensive liquor to the endeavour. More delicate herbs, like basil and sage, do better infusing a simple syrup than hard liquor, but, really, you’re only limited by your taste preferences. Spices, fresh ginger, fruits and berries… anything goes.

Infusing liquor itself requires something a little sturdier. Think herbs like rosemary, citrus peel and botanicals or spices. (None of you will be surprised, I’m sure, to learn I threw a few tablespoons of dried, culinary grade lavender into a bottle of Gordon’s gin to let that steep.)

Then making a cocktail basically becomes a game of mix and match. As long as the proportions of liquor, lemon and syrup remain the same — as outlined in the recipe below — you should be mixing up a decent drink. The only thing to think about is how the liquor will match the simple syrup flavour. I’m not sure I’d be interested in cilantro and bourbon, for example. But cilantro with gin… oh, and some lime instead lemon? Yeah, I think there’s something to that idea.

A few things to keep in mind for the recipe: one, the colour of your lavender syrup will vary depending on the plant varietal, the colour of the buds and a host of other factors, so don’t expect it to come out purple. Mine was a sort of pinkish colour, while others I spotted online were more clear or even slightly green hued. Two, I’ve used Empress Gin, which gets its lovely purple hue from butterfly pea blossoms (which then goes pink with the addition of an acid, like lemon) to try to play up the colour in the cocktail. But most London dry gins will work here. Three, I’ve given a range of measurements for the lavender in the simple syrup recipe. I know I like the flavour, so I did the full two tablespoons, but you may want to start on the lower end and see how it tastes. A longer steep time will also affect the strength. As it cools, try a taste every so often and strain off the flowers when you’re happy with the flavour. Four, the egg white, as always, is optional. The drink will have a sharper flavour without it, but that’s not necessarily a bad thing.

Lavender Gin Sour

3 ounces gin
1 ounce freshly squeezed lemon juice
1 ounce lavender simple syrup — see recipe below
1 egg white, optional

To a cocktail shaker, add the gin, lemon juice and lavender simple syrup. Shake without ice until the white is frothy. Add the ice cubes and shake again until the drink is chilled.

Strain into a chilled cocktail glass.

The egg white is optional, of course. If not using, skip the dry shake and just add all the ingredients, along with ice, to the shaker and then shake until well chilled.

Lavender Simple Syrup

1 cup sugar
1 cup water
2 tablespoons lavender blossoms — culinary grade

Combine the sugar, water and lavender (amount depending on how much lavender flavour you want) in a small pot and warm over medium-low heat, stirring occasionally, until the sugar has dissolved. Turn off heat and let the simple syrup steep as it cools. The lavender flavour will deepen depending on the steep time. Strain the flowers and transfer the simple syrup to a jar or bottle. Store in the fridge.

This recipe is easily halved, if you don’t want a full cup of syrup.

Drinks, Lockdown Libations

Lockdown Libations no. 15: Aperol Cosmopolitan

March 19, 2021 No Comments

I don’t remember the last time I had a regular Cosmo. There was certainly a time when they were a drink of choice. Yes, because of Sex and the City. Yes also because they are highly drinkable and it was at a time in my life when sipping something from a martini glass (even though I couldn’t handle an actual martini) felt very sophisticated.

And then I stopped drinking them.

There’s only a small overlap between a classic Cosmo (vodka, orange-flavoured liqueur, cranberry and lime) and this Aperol version I came across. I suppose there are orange-y undertones to Aperol? But the slight bitter, herbaceous notes of the liqueur don’t seem to have much to do with cranberry and Cointreau — to the point where this feels like a misnamed cocktail.

But does it work? That’s the main question. And the answer is yes. It’s actually a nice drink, though I would never have associated it with a Cosmo.

The vodka creates a nice neutral base for the lime and Aperol and the citrus seems to enhance the herbal undertones. It’s more of a sipper for those reasons, but I liked it.

Part of the regular rotation? Maybe not. But I like the idea of whipping one up when this goddamn pandemic is over and I’m entertaining friends, introducing it with, “Here’s something a little different!”

Aperol Cosmopolitan

2 ounces vodka
1 ounce lime juice
1/2 ounce Aperol
lime twist for garnish

To a cocktail shaker filled with ice, add vodka, lime juice and Aperol. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

(Yes, I drink while blogging — ha!)

Drinks, Lockdown Libations

Lockdown Libations no. 14: Bourbon Sidecar

March 12, 2021 No Comments

I needed an easy one this week, so it was time for the Bourbon Sidecar.

Three simple ingredients, one quick shake with ice, presto: cocktail.

I think I had my first Sidecar thanks to a recipe from the Barefoot Contessa, Ina Garten. When it came time to put it in my own cookbook, I had to experiment to find the exact proportions of lemon, Cointreau and Cognac that I liked since research showed some variations. (In the end, I didn’t like any of the three I tried, so I dumped them into a pitcher and drank that, only to find it was the exact taste I had wanted. I then had to mathematically reverse engineer the recipe — worth it.)

Trying a bourbon version seemed a no-brainer. I like Sidecars. I like bourbon. Done.

Spoiler alert: this was, very unexpectedly, not my favourite.

It tasted good, don’t get me wrong. But I think it was a little less nuanced than the traditional version with Cognac. Something about it felt a little… plain.

Given how many cocktails in just 14 weeks have involved lemon, Cointreau and something else, I think I just wanted something more from this one.

Good, but probably not going to make it into the regular rotation. Care to disagree? I’d be eager to hear what you all think if you make it. Let me know!

Bourbon Sidecar

1 1/2 ounces bourbon
1/2 ounce Cointreau
1/2 ounce freshly squeezed lemon juice

To a cocktail shaker filled with ice, add bourbon, Cointreau and lemon juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a glass.

Drinks, Lockdown Libations

Lockdown Libations no. 13: Negronino

March 5, 2021 No Comments

Just like with the Averna Amaro, I have a bottle of Amaro Nonino for making a specific cocktail: my beloved Paper Plane.

And, while I could (and have) used an entire bottle for just making those, I wondered what else Nonino — a liqueur made from grappa and grain alcohol that is infused with herbs and spices and is aged in oak barrels — could work with.

Hello Negroni hybrid!

The Negronino (and bless, I love a good portmanteau) is essentially a Negroni (equal parts gin, Campari and sweet vermouth), but with Amaro Nino replacing half portions of both the Campari and vermouth. (I did spot one recipe that started to get into even more fractured measures and… no. I’m good at math, but there is a line.)

I like a Negroni for its boozy bitterness. It’s a slower sipper for me, which serves me well when I want to really savour a cocktail. I may prefer a Boulevardier, which is the same ingredients and proportions, but swaps bourbon for gin. But either way, this seemed an intriguing cocktail worth the experiment.

I’d probably have a more thorough discussion of the nuanced differences between the Negronino and a standard Negroni if I sipped back to back. Perhaps that’s an experiment I will shelve for a future date. Watch this space?

This is a smoother sip and, consequently, was consumed a little more quickly. Not a complaint, just a fact. There is a … roundness? to this cocktail that I quite like.

If you don’t have a bottle of Amaro Nonino and felt your collection could handle one more addition, I think it’s a good liqueur to have on hand — both for this cocktail, which will be folded into the regular rotation and for the Paper Plane. If you haven’t tried that, may I please recommend? Truly, one of my absolute favourites. And that’s saying a lot.

Negronino

1 ounce gin (a London dry variety of your choice)
1 ounce Amaro Nonino
1/2 ounce Campari
1/2 ounce sweet vermouth
orange peel, to garnish

Add ice to an Old-Fashioned glass. Pour in gin, Nonino, Campari and vermouth. Stir well to chill. Garnish with orange peel.*

*Which I didn’t have, so didn’t.

Drinks, Lockdown Libations

Lockdown Libations no. 12: Spicy Averna

February 26, 2021 2 Comments

At the back of the cupboard, there is a bottle of Averna Amaro, which I purchased for one sole purpose: to make Black Manhattans.

To say I was once addicted to that cocktail, which I was first introduced to at Model Milk — it was on the drinks list from the first day it opened — could be an understatement. My love was real. And strong. As were the cocktails themselves. Ahem.

Since the goal of this project is not to make old favourites but explore new options, that meant trying to find something else to do with the Averna.

A deep brown liqueur, almost cola-like in colour, Averna Amaro plays well with the bourbon and orange zest in the original Black Manhattan recipe. This Sicilian bitter’s recipe has, apparently, remained the same for more than 150 years. With notes of citrus zest, warming spices, cola and ginger, I get why I’m drawn to it.

And I was surprised at how versatile it appears to be — though most recipes seem to play up the citrus and ginger. I saw highballs with lime and mixed cocktails with tequila — even a traditional bourbon sour spiked with Averna.

With three lemons in the fridge and a bottle of ginger beer I’ve had since… I actually don’t know, to be honest… going with the Spicy Averna was an easy choice.

The heat of ginger and tart lemon do really well against the liqueur. And it was nice to not have to pull out the cocktail shaker.

This will do really well in the hotter days of summer. I am already predicting some tipsy afternoons on my balcony.

Spicy Averna

2 ounces Averna Amaro
1/2 ounce fresh lemon juice
4 ounces ginger beer*
piece of candied ginger for garnish (optional)

Into an ice-filled Collins glass, add the Averna Amaro and lemon. Top with ginger beer and stir very gently.

If garnishing, slice partway into the ginger and perch on the glass rim. (I didn’t have any, so I skipped this part. But I bet that is a delightful garnish.)

*Not to be confused with ginger ale, which doesn’t have the requisite spicy punch of heat that ginger beer does.

Drinks, Lockdown Libations

Lockdown Libations no. 11: Gold Rush

February 19, 2021 4 Comments

I think the remainder of this project will essentially involve bouncing back and forth between gin and bourbon recipes, since that’s what the bulk of the bottles in my cupboard contain. With the odd vodka one thrown in.

Since last week was gin, it’s only fair to go back to bourbon. (I’m a middle child; I’m all about fair.)

I’ve also set a mini goal to not use Cointreau for at least the next couple of weeks. Which rules out the Bourbon Sidecar I was considering — watch this space!

Over the summer, when the travel restrictions were eased, I spent a few days in Kelowna and visited the Tantalus winery for a tasting. I ended up buying a few bottles. (Their Riesling is excellent.) And I impulse bought some of their honey. A little jar with the most beautiful golden colour. The vineyards have beehives and Arlo’s Honey Farm collects the golden liquid from them and puts it into jars so it can be sold in the wineshop.

I’ve been sitting on it for several months now mostly because I wasn’t sure what to do with it. (I basically use honey in tea and for peanut butter and honey sandwiches — I make no apologies — and this seemed a little bit of a waste for the Tantalus.) But I cracked it a few weeks ago for tea and when I was licking the spoon after, I was taken aback. The depth of flavour is so lovely. It’s not just that straight-up sweetness from big-production honey.

(Aside, I think I shall drizzle some over Parm tonight for watching the next episode of WandaVision.)

Coming across this recipe for a Gold Rush seemed the perfect opportunity to use this honey. And, really, it’s a Bourbon Sour with a different sweetener. What’s not to love?

Break out any good honey you have for this one. You will be rewarded.

Gold Rush

2 ounces bourbon
1 ounce honey syrup — see below
3/4 ounce fresh lemon juice
lemon peel, to garnish

To a cocktail shaker filled with ice, add bourbon, honey syrup and lemon juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a rocks glass with one large ice cube. Garnish with lemon peel.

Honey Syrup

Warm equal parts of honey and water on the stove (or microwave on low heat), stirring occasionally until dissolved.

Confession: I did this by boiling water and adding it to an equal part of honey and then stirred. Which, bonus, means not having to wash a pot.

Drinks, Lockdown Libations

Lockdown Libations no. 10: White Lady

February 12, 2021 No Comments

I’ve never heard of a White Lady before. That’s not the start to some Karen joke, I swear.

Which is surprising given it is described as a gin-based Sidecar — hello! — and seems to be in the vicinity of a classic sour.

Although initially looking for a vodka recipe, nothing felt particularly inspiring, but when I searched for gin cocktails, this one popped up and I was game — even though I feel like I am, at this point, abusing my poor Cointreau bottle quite a bit.

The original White Lady, the creation of a bartender named Harry McElhone, was a combination of Cointreau, lemon and … creme de menthe. Which, no. A decade after that he realized what I would consider the error of his ways and replace the creme de menthe with gin. (There is some contention in its history insomuch as the American Bar at the Savoy Hotel credits the creation to one of their bartenders, Harry Craddock.)

Given it’s a classic, I was surprised to discover how many variations there were when it comes to measurements.

Some recipes called for two parts gin to one each of lemon and Cointreau. Others skewed more to the gin. Some called for simple syrup, some for egg white and others for neither of those ingredients. (Egg white was a later addition to the recipe. Neither of the so-called original versions used it.)

I tried both with egg white and without. You know, for SCIENCE!

I do enjoy the smoothness the egg white brings to a cocktail, especially when you use a dry shake method to really froth things up. But there was also some pleasure in the simplicity of preparing the drink without the need for the two-step shake. The flavour of the White Lady without the egg white was sharper, brighter. With it, the drink was gentler. I’m not convinced one is noticeably better, just different.

The White Lady made with egg white is smoother in texture and flavour.

Made without egg white.

I wanted to pull out my Empress Gin for the first time in the Lockdown Libations challenge. I thought a slight purple hue to the drink would be a nice touch, but it was lost in the egg-white version. It did cast a slight pink (because of the interaction with the acid of the lemon) to the non-egg white version, which was quite pretty on an otherwise dreary afternoon.

White Lady

1 1/2 ounces dry gin
1 ounce Cointreau — or another orange-flavoured liqueur
1 ounce fresh lemon juice
1/4 ounce (about 1 teaspoon) simple syrup
1/2 ounce egg white*

*The egg white of a typical large egg is 1 ounce. So, to make a single batch, you want half of an egg white. Of course, you could make it easy on yourself and mix two at once and just use the whole white. ;)

To a cocktail shaker, add the gin, Cointreau, lemon juice and simple syrup. Shake without ice until the white is frothy. Add the ice cubes and shake again until the drink is chilled.

Strain into a chilled cocktail glass.

The egg white is optional, of course. If not using, skip the dry shake and just add all the ingredients, along with ice, to the shaker and then shake until well chilled.

Writing while sipping…..

Drinks, Lockdown Libations

Lockdown Libations no. 9: Bourbon Renewal

February 5, 2021 No Comments

Crème de cassis is probably the most unusual — or maybe unexpected — liquor in my cabinet.

And, if I’m going to be brutally honest, it should have been “retired” before now given it has, unlike many other liquors, a shelf life. Not that it goes bad, per se. But the flavours dull and the colour goes brown. Turns out, it should be kept in the fridge after opening. Lesson learned.

Likely known best for Kir Royales, crème de cassis is made from blackcurrants, which lends a lovely dark purple hue and fruity flavour. When added to white wine, it becomes a kir. Added to bubbles and it becomes ‘royale.’ Champagne makes everything fancier, naturellement.

Given the point of the series is to try new things, that meant no Kir Royales for me this time.

Turns out a very talented bartender in Portland, Oregon by the name of Jeffrey Morgenthaler created a recipe right up my alley: Bourbon Renewal.

Named after a band his former business partner was in, Morgenthaler came up with the drink for Clyde Common, which I am adding to my list of places to visit whenever travel is a safe option again. Do I hear 2022?

The drink is a play on a traditional bourbon sour, this cocktail adds a little crème de cassis for a berry undertone and beautiful colour — you know, if your crème de cassis is still the right shade.

I loved it. Which has made me think it wouldn’t be so bad to replace my retired bottle with a new one….

Bourbon Renewal

2 ounces bourbon
1 ounce lemon juice
1/2 ounce crème de cassis
1/2 ounce simple syrup, or less to taste
1 dash Angostura bitters

To a cocktail shaker filled with ice, add bourbon, lemon juice, crème de cassis, simple syrup and bitters. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.

Strain into an ice-filled (oops!) Old Fashioned glass.

Drinks, Lockdown Libations

Lockdown Libations no. 8: Campari-Gin Old Fashioned

January 29, 2021 No Comments

If you know me, you know I like bourbon. If you know I like bourbon, you can guess I love an Old Fashioned. (I do.)

It’s one of the few cocktails I’ll make on the regular, partly because they’re so damn easy. And you get a lot of bang for a small-effort buck.

It never occurred to me to make one with something other than brown liquor. It certainly never would have crossed my mind to use gin.

Gin is mostly for fizzes and tonic and martinis, no? Apparently not.

I decided to focus on Campari this time around as I have two bottles (one mostly finished, in my defence) and one yet to be cracked. I keep them on hand for Boulevardiers and Negronis, but wanted to see what else this bittersweet, beautifully coloured liquor could do.

I actually stumbled on this one for a Campari-Gin Old Fashioned last week but was missing an orange and didn’t want to make any substitutions since I had an inkling this needed all the right bits to make for a balanced cocktail. It was at the top of my grocery list this week.

It’s a quick and straightforward cocktail but has lovely depth of flavour. I like how the sugar and orange lifts the bitter of the campari and plays up the flavours in the gin. I went with Eau Claire Distillery’s Flourish and it was a perfect match.

The result is a highly sippable, sweet, bitter, fruity drink that I think really exemplifies something being greater than the sum of it’s parts — Hi, Gestalt! Thank you, Grade 12 psychology.

And while I suspect it would be good at any time in the year, I feel this will be a dangerously delightful addition to drinking on my balcony this summer.

(Aside: the original recipe called for a splash of soda water, but I didn’t think that would benefit the drink at all — just water it down. So I skipped it. And I have zero regrets.)

Campari-Gin Old Fashioned

a sugar cube
1 piece of orange peel
1/2 ounce Campari
2 ounces dry gin
ice

In a rocks glass, muddle together the sugar cube, orange peel and Campari until the sugar has mostly dissolved.

Add the gin and stir to combine. Add ice and stir until chilled.

Drinks, Lockdown Libations

Lockdown Libations no. 7: Sidecar 75

January 22, 2021 No Comments

An almost-finished bottle of Courvoisier, a neglected half a lemon in the fridge and a little googling led to this week’s Lockdown Libation and I couldn’t be happier.

I love a Sidecar — it’s included in Pucker for a reason. And, really, it’s the reason I have a bottle of cognac to begin with. So, I was sorely tempted to just make one and call it a day. But that sort of defeats one of the main objectives of this project — to expand my cocktail horizons — and if I relent on that goal only six short weeks in, then I’m in a world of trouble once we get to week 20.

In looking for interesting cognac recipes, though, almost every single one required some bottle of liquor I, shockingly, don’t already own. Yes, sure, I’d love to make a Sazerac (no absinthe) or the intriguingly named Between the Sheets (fun fact: that was the title of my masters thesis exploring the role of sex columnists in contemporary Canadian media), or even my old standby the Champs-Elysees (no green chartreuse).

And then I came across this recipe for a drink that combines two old favourites: the French 75 and a Sidecar.

A traditional French 75 takes lemon, cognac, Brut champagne and a little simple syrup to create a bubbly and bright lemon drink. The Sidecar, with its cognac, lemon and orange liqueur, is a little more balanced though, obviously, non-bubbly. Combining the two seemed so smart I wondered why I’d never heard of such a thing before.

Given my healthy supply of Brut sparkling wine — owing to a subscription I had for two years with Fitz Wine, which I loved — and the fact I actually had all the things needed, this was a no-brainer of a decision.

This will most definitely be going into the regular rotation….

A note: the original recipe calls for orange bitters, which I don’t have. But I have Lemon Marrakech ones and I figure amping the tartness wouldn’t be a terrible idea, all things considered.

Sidecar 75

1 1/2 ounces cognac
3/4 ounce Cointreau — or another orange liqueur
3/4 ounce freshly squeezed lemon juice
dash orange or lemon bitters
1 ounce sparkling wine

To a cocktail shaker filled with ice, add the cognac, Cointreau, lemon juice and bitters. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.

Strain the drink into a champagne flute. Top with sparkling wine. (I skipped any garnish — a lemon twist would be oh-so elegant — because that lemon really had been neglected and wouldn’t have given me any usable peel.)

Drinks, Lockdown Libations

Lockdown Libations no. 6: Lime Drop Martini

January 15, 2021 2 Comments

This week has felt like a month and there is nothing I want to do more this afternoon than shut down my computer, text some friends to see who’s around and go for a cocktail.

But, you know, pandemic.

So, instead, a martini while texting it is! And, of course, the next episode of Drag Race. It’s the little things.

I bought some limes the other day — I actually don’t remember what I had planned to do with them, so this week I wanted to do something that would take advantage of that bounty. And, let’s face it, use them before they go bad. Related: why is that lemons have so much more lasting power than than green-skinned cousins?

I have cranberry juice, so I was thinking of doing a Cosmopolitan. I suppose they’re on my mind because of the announcement Sex and the City is coming back. (And… no. Can we not just make NEW shows with new characters? Please?) But I nixed it because the point is to try new things and I most definitely have had a Cosmo or two in my life.

But the idea of vodka and lime intrigued, which is what led me to the Lime Drop Martini.

I already love a lemon drop, so I don’t know why I was a) surprised a lime version existed and b) I hadn’t thought of it myself.

In looking up various versions, though, I was puzzled that most called for the addition of superfine sugar instead of using simple syrup. Or, if they did use syrup, it had been infused with mint, which, as far as I’m concerned, makes it a very different drink. Since I don’t think most of us have superfine sugar lying around, I’m using the normal stuff for the rim and simple syrup, which mixes in with a cocktail much more easily, for the drink itself.

It is, in a word: delightful.

I hope you’ll agree.

Lime Drop Martini

3 ounces vodka
1 ounce Cointreau — or another orange liquor, such as Grand Marnier or Triple Sec
1 1/2 ounces fresh lime juice
1 to 1 1/2 ounces simple syrup —
sugar, to rim the glass
lime wheel for garnish

Set a couple of tablespoons of sugar onto a small plate.

Rub the squeezed lime around the rim of a martini glass. Swirl the rim of the glass through the sugar — you can do the entire top of the glass or just half, whatever you’d like.

To a cocktail shaker filled with ice, add the vodka, Cointreau, lime juice and syrup. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.

Strain the drink into the glass.

Garnish with a lime wheel, if desired.

Drinks, Lockdown Libations

Lockdown Libations no. 5: Whisky Daisy

January 7, 2021 No Comments

I have made a few resolutions — of all sizes, so at least some will be easily achieved — for the new year.

You know, drink more water, read 20 books before the end of 2021, do the NYTimes crossword every day. Channel more drag queen confidence. The usual.

via GIPHY

Can a resolution be to continue something you already started? Because I want to stay committed to Lockdown Libations and, let it be known, I’ve got enough liquor to get us through at least 52 more weeks of this. (Though, admittedly, I laughed when I saw I only posted cocktail recipes in 2020, so I will try to get some food posts going again too. Oh! Like this amazing scallion and lemony yogurt dip I got addicted to in the summer….)

After gin, vodka and tequila, it was time to dive into the brown liquor side of the cabinet. I’ve got a solid little collection of bourbon — naturally — but also Canadian rye and whisky, American whiskey and even some from Japan.

Typically, I’m reaching for those bottles to make Boulevardiers (a negroni, but swap the gin for bourbon), classic sours or, of course, a Paper Plane. But the point of the project, beyond drinking down the liquor cabinet, is to try new recipes and, with a little searching, I found the Whisky Daisy.

Mostly, I was charmed by the name, which I kept saying in my head like “oops-a-daisy.” But the fact it uses lemon was a bonus. You know I can’t resist citrus. And the idea of augmenting an otherwise straightforward sour with a further punch of citrus by using Cointreau appealed.

Although this cocktail was described as a “true classic,” I find myself surprised to have never heard of it. (And even more so that it’s a whole family of cocktails — just swap the main liquor for another like, say, gin.) A shame because it hits all the marks with a nice punch of citrus playing against the slightly spicy rye I went with.

I’ll be trying this again with other whiskeys in ye old cabinet of wonders because I’m interested to see how the different liquors play against the rest of the ingredients. (I may even skip the sparkling water, which I’m not convinced was necessary.)

UPDATE: I skipped the soda/sparkling water during my Global Edmonton gig by complete mistake and, whoa, so much better! Take a sip of it before adding the soda; you may find you like it well enough without.

Whisky Daisy

2 ounces whiskey or rye
1 ounce lemon juice
1/2 ounce Cointreau (or another orange liqueur — use what you have!)
1/4 ounce simple syrup*
sparkling water

Add the whiskey, lemon juice, Cointreau and simple syrup to a shaker filled with ice. Shake vigorously until chilled.

Strain into a chilled glass. Top with a splash of sparkling water.

*To make simple syrup, simply combine equal parts sugar and water in a small pot and warm gently over low heat, stirring occasionally until the sugar has dissolved. Cool. Store in the fridge.

The Estate Daiquiri

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Boulevardier

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Blackberry Vodka Gimlet

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Bee’s Knees

Honey Syrup

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Sake-tini no. 1

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Sbagliato

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Brandy Manhattan

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Right Word

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Lavender Gin Sour

Lavender Simple Syrup

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Aperol Cosmopolitan

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Bourbon Sidecar

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Negronino

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Spicy Averna

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Gold Rush

Honey Syrup

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White Lady

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Bourbon Renewal

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Campari-Gin Old Fashioned

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Sidecar 75

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Lime Drop Martini

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Whisky Daisy

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