Brick a Bat

Monday, May 2, 2011

Yeah, I know, I’m going backwards in time…I got a little out of order so that I could get my Kentucky Derby Mint Julep post in while it was still fresh.

So, last week I was in the Twin Cities for a series of customer meetings.  Fortunately, I had the chance one evening to try out a local spot near where I was staying.  Bricks American Pub, in Blaine, MN was suggested by my good friend Ashish and it lived up to his recommendation.  They have a well stocked bar and can serve up craft beers, wines and classic and speciality cocktails.

The cocktail I had was an off menu drink mixed up by Dave, our bartender for the evening.  It consisted of Tanqueray Ten, lemon juice, bar syrup and muddled basil.  It was very tasty as the fresh basil was perfectly balanced with the lemon and offset the flavor of the Tanqueray to perfection.  Not too sweet and not too boozy, this cocktail was just right!

I also sampled their brandy Old Fashioned along with my associate Mikhail.  Mikhail is from Russia and fortunately the Bricks Old Fashioned was a terrific introduction to this classic cocktail.  Dave made our Old Fashioneds properly, muddling the orange and cherry in the glass and not using premixed sour.  It was well done and was bursting with the fruit flavors along with the brandy. 

So, if you happen to find yourself in Blaine, MN in the future and are thirsty, definately check out Bricks – it will be worth your time!

Bourbon and Pear

Day 311, Cocktail 313

Wednesday was my friend and Men’s League founder Mark’s birthday.  I had invited him to come over to the Twilight Lounge for a drink, but he instead invited me over for a cocktail so he could show off his latest effort, as well as his new bar room in his basement.  The room is spectacular, with stone walls, a beamed ceiling and a table and benches that Mark assembled and antiqued himself – and this table is so solid I’m sure it could take a direct hit from a cruise missile!

The cocktail was also solidly built and delicious.  Here it is:

  Mark’s Bourbon Pear

• 1-1/2 oz Maker’s Mark bourbon
• 1 oz Mathilde Pear liqueur
• 1/2 oz lemon juice
• 1/2 oz bar syrup

Combine the ingredient in a shaker with ice and shake to chill and mix.  Strain into a chilled cocktail glass and garnish with a couple of basil leaves.

Excellent cocktail Mark!  The pear is evident and softens the bourbon, making for a very drinkable, yet boozy cocktail.  And the basil garnish adds a nice botanical scent and flavor to the drink.  A cocktail that I highly recommend!

Cheers!

They Say It’s Your Birthday

Day 111, Cocktails 110 & 111

We arrived in Boulder yesterday for a mini family reunion to celebrate our Mom’s 70th birthday.  It was the first time we had my Mom, Cookie, my brother and all our kids and spouses together at one time!

With 1,068 miles to drive Thursday and Friday I had plenty of time to figure out a cocktail to celebrate my Mom’s birthday.  A lot of different ideas rolled through my mind until I settled on a couple of final options.  When we finally did arrive it was great to back with the whole family.  A quick trip to the garden for basil and mint and then it was time to mix.

  Paula Anna (Basil Version)

• 2-1/2 oz Cazadores tequila
• 2 oz Domaine de Canton ginger liqueur
• 2-3 fresh basil leaves
• 1 lime slice
• 2-3 small strawberries, quartered
• seltzer water

In a mixing glass muddle the lime slice and basil.  Add the strawberries and lightly muddle to release the juice but don’t crush them.  Add 3-4 ice cubes and the tequila and Domaine de Canton.  Shake to mix and empty into a pint glass.  Add 3-4 more ice cubes and top with seltzer water.

This cocktail is a take on a Monterrey Mule and fizz style drinks.  The tequila and ginger of the Domaine de Canton is a great combination.  The fresh basil really accents the drink well and the strawberries add a touch of sweet.

For a second version, try this with fresh mint in place of the basil.  It gives a slighter sweeter taste to the drink.  Try them both and let me know what you think!

Happy Birthday Mom and Cheers!

Blood and Sand Reprise

Day 108, Cocktails 108 & 109

If Hollywood can make no less than three versions of the movie, I figure I can try three versions of the cocktail.  From the first sip of the first effort at the Blood and Sand I knew that, ultimately, this is the version I’d come up with.  Kind of like a love at first sight thing, do you know what I mean?

Those of you who know me well (that means you Stoffel) will say, duh, of course you were going to end up there.  Even you semi regular readers should not be suprised.

So just what the heck am I babbling about anyway?  Why, the use of Luxardo Maraschino Liqueur in place of the cherry brandy, of course.  That oh so tart maraschino flavor is perfectly complemented by the sweet vermouth and orange juice, with the smokiness of the scotch sitting in the background, nice and mellow.  I can just see the scotch, sitting in a wing backed arm chair, smoking a pipe, trying to decide which of his two loves, sweet vermouth or maraschino liqueur, to go home with.  Aw, heck, take ’em both home!

  Blood And Stan

• 3/4 oz scotch
• 3/4 oz sweet vermouth
• 3/4 oz Luxardo maraschino liqueur
• 3/4 oz orange juice

Combine all the ingredients in a shaker with ice and shake to mix and chill.  Strain into a chilled cocktail glass and enjoy – no garnish necessary.

For the record, I’ve been using Cutty Sark scotch for all these variants.  Feel like something bolder?  Try Laphroaig instead to amp up the peat and smoke flavors.

I’m glad I got that out there and off my chest.  Really, I’ve been thinking about this cocktail since last Saturday!

Round two tonight was a cocktail for Gwen that was inspired by the show “Drink Up” on the Cooking Channel.  Yes, I know that one cooking network wasn’t enough and that we needed another.  At least these guys have shows about cocktails!  It was also helpful that I was able to use a couple of ingredients fresh from the garden.  Really, I mean fresh, as in about 2 minutes from being picked to being in the cocktail!  That’s one of the neat things about summer – there are so many truly fresh ingredients that you can work with right out of your own bar garden.

  Basil Collins

• 2 oz Hendricks gin
• 1 oz lemon juice
• 1/2 oz bar syrup
• seltzer water
• 3 cucumber slices, about 1/8″ thick
• 1 orange slice, about 1/8″ thick
• 1 basil leaf

In a mixing glass combine the cucumber, orange, basil and bar syrup.  Gently muddle.  The key here is gentle – you want to leave the basil, orange and cucumber relatively intact while extracting the flavors that each contains.  Add several ice cubes, the gin and lemon juice.  Pour back and forth between two mixing glasses several times to mix.  Finally, pour into a collins glass and top with seltzer water.  Garnish with an orange slice or wedge.

Yet another light, refreshing summertime cocktail.  The fresh basil and cucumber work very well together and with the citrus flavors.  The gin is there, but not overpowering at all.  Mix one up and let me know what you think – or better yet, let me know about your twist on this one!

Cheers!