Cherimoyas are a great ingredient in punches!
1/4 medium cheramoya flesh
3/4 ounce lemon juice
3/4 ounce orgeat syrup
1 ounce aged rum
1 ounce aquavit
nutmeg and star anise
Muddle cherimoya flesh in a shaker tin. Add the rest of the ingredients with ice and shake vigorously. Strain through a hawthorne strainer (don’t use fine mesh for this one) into a glass suitable for short punches. Garnish with freshly grated nutmeg and a toasted star anise.
Cherimoyas are similar to avocados – they are ripe when the flesh just begins to get soft.
The Savior Cup is a great way to redeem a lousy bottle of wine!
You know when you take a chance on a reasonably priced white wine you’ve never heard of before only to be woefully disappointed by your spontaneous decision making? Well I have this happen quite often. It got me to wondering, how can I save this bottle of wine. The obvious is to use it for cooking, but adding shitty wine to a nice dinner is not the wisest thing to do when you’ve put all that time and effort into a meal. Finally, the other day I came up with a way to revitalize your shitty wine. Ladies and gentlemen I present to you – The Savior.
The Savior is not a cocktail but rather a “cup” because it is based on wine. “Cup. A beverage made with wine, usually iced, and with flavoring herbs.” – Francis Andrew March 1906
The Savior Cup
1 ounce ginger liqueur
3 ounces sauvignon blanc
1.5 ounces soda water
garnish with cucumber, ginger and lemon or orange wheel.
Add the cucumber and ginger to the cup first. Next add the ice followed by the citrus wheel. Then poor the remaining ingredients over the citrus wheel. Its really that simple. Enjoy!
Spicy pomelo punch
It’s that time of the year for huge juicy pomelos! The obvious thing to do would be to make a pomelo paloma especially if you like tequila. I decided to do something a little different. Here’s the recipe I came up with yesterday thats a bit more unusual but super delicious!
spicy pomelo punch
1 small sprig of rosemary (leaves only)
2 dashes crushed red pepper flakes
1 ounce fresh lemon juice
2 teaspoons fine white sugar
2 ounces dry gin
2 ounces fresh pomelo juice
Place all of the ingredients into a shaker and fill with ice. Shake vigorously until well chilled and combined. Strain using a hawthorne strainer and fine mesh strainer into a tall glass filled with ice. Garnish with pomelo slice and rosemary sprig. Enjoy!
Use a persimmon to completely change the flavor of a French 75!
Yummy persimmons are available in abundance at local farmer’s markets. I thought I’d put them to use this week and try a few experiments. Here’s an easy tipple that you can make by substituting the lemon juice in a French 75 with muddled persimmon. Persimmons are highly underrated – this is a great drink!
2 teaspoons fine white sugar
1 ounce dry gin
3 ounces brut champagne or other dry sparkling wine
In a shaker, muddle 1 diced persimmon and sugar. Add the gin and a bunch of ice and shake vigorously. Strain using a Hawthorne strainer into a chilled goblet. Add 3 ounces of sparkling wine and garnish with a persimmon. Enjoy!
The spiciness of the Rye Whiskey compliments the ginger so nicely.
My mentor Andrew Willett recently posted his Rye Ginger Sling as his “drink of the week” on his blog Elemental Mixology. I decided to try it and ended up falling in love with it – no surprise as it’s roots have been around for more than 100 years! It’s super simple to make and doesn’t require many ingredients. The Rye Ginger Sling is also easily adaptable by making it into a charged sling by serving it over the rocks with the addition of an ounce of soda water. Here’s how you make it:
Rye Ginger Sling
4 coin sized slices of fresh ginger
1-2 teaspoons fine white sugar
2 ounces Rye Whiskey (If using higher then 100 proof I recommend 2 teaspoons of sugar)
Muddle the sugar and ginger together. Add whiskey then ice into a mixing glass. Stir until well chilled and diluted. Strain using a hawthorne strainer and a fine mesh strainer into a chilled cocktail goblet. Garnish with a strip of ginger. Enjoy!