The Man With the Golden Stingray

The Twilight Lounge – August 6, 2012

Ok, so I don’t really have a golden stingray – at least not the kind with four wheels and a bowtie on the grille. But I did recently find an interesting cocktail by that name.

I’ve recently decided to slim down the number of different liqueurs that I have at the Twilight Lounge (33 or 34 at last count) and have been using up the items I’m not planning on stocking anymore. One of those items is my bottle of Galliano. Not that there’s anything wrong with it, but I have several other anisette flavored liqueurs, and outside of Harvey Wallbangers, I haven’t found much to do with it (ok, so there are two cocktails I made with it during my 365 day journey, the Powerhouse and the Salt Lake Special).

So, I dialed up the CoctailDB and searched under Galliano and found the Golden Stingray. As has happened before, my initial reaction was no way this tastes good, but I figured what the heck and gave it a whirl.

Golden Stingray

• 1 oz quality bourbon
• 3/4 oz Galliano
• soda water

Fill a rocks glass with ice and add with the bourbon and Galliano. Top with soda water, stir and serve.

I have to confess that the recipe I found on CocktailDB did not include the soda. I added that to cut the sweetness of the Galliano and make it a more refreshing summer sipper (it has been awfully hot this summer!). The primary flavor is the sweet anisette of the Galliano, but it is tempered by the bourbon (I’ve used both Maker’s Mark and Four Roses Small Batch).

A pleasant enough drink, but not enough to get me to continue stocking Galliano at the Twilight Lounge. So if you want one, you better get here soon!

Cheers!

Coke versus Pepsi

The Twilight Lounge – February 27, 2012

Yes, the age old question, Coke or Pepsi, finally comes to the Twilight Lounge.  Of course, I don’t really care which is better by itself.  Who drinks just plain Coca Cola or Pepsi Cola?  No, for this taste test I’m going to drink Coke and Pepsi the way it was meant to be drunk (no, not with cocaine), with rum!

For this face off I made two rum and colas using the same recipe.  2oz of Sailor Jerry spiced rum, 1 lime wedge, a 12 oz rocks glass filled with ice, topped with the cola.  So how did our competitors fare?

The rum and Coke has that very familiar, syrupy taste, which is not surprising since probably 98% of the all rum and cola’s I’ve had in my lifetime used Coke.  So this was a very comfortable drink, kinda’ like meatloaf with mac and cheese.  It tastes good because I’m used to it and have been drinking it all my life.

The rum and Pepsi was very good with a brighter, lighter flavor.  I think this actually allowed the Sailor Jerry to be put on better display and add more to the flavor profile of the drink, especially the spices.  It’s different, and that’s good in this case.  Kinda’ like getting that mac and cheese made with smoked gouda instead of cheddar.

So, the verdict?  I liked them both.  The rum and Coke is familiar and comfortable.  But the rum and Pepsi just was a bit better as a cocktail.  I liked that the rum was more prominent.  After all, that’s I why I drink cocktails!  In my book, Pepsi is the winner!

Cheers!

Melon Patch

The Twilight Lounge – February 25, 2012

A quiet evening at home after the week in Vegas is just what I needed last Saturday.  A couple of movies and cocktails were the order of the day.  However, I wasn’t content to have the same ‘ol same ‘ol, so I started rooting around in the Twilight Lounge amongst the drink recipes.  What caught my eye was this little number called the Melon Patch (yeah, I know, they caught your eye too, didn’t they?).  With vodka as its base, I knew it would be strong enough for me, yet with melon flavored Midori and orange flavored Cointreau, I knew that Gwen would also enjoy it.

  Melon Patch

• 1-1/2 oz Midori
• 3/4 oz Cointreau
• 3/4 oz vodka
• soda water

 

In a shaker with ice combine everything but the soda water and shake.  Pour, ice and all, into a rocks glass and top with soda water.

The vodka and soda water do a nice job of cutting the sweetness of the Midori and Cointreau, leaving a nice, refreshing cocktail.  The combination of the flavors evokes a hint of bananna along with the orange and melon flavors of the liqueurs.  This one would be perfect for warm summer evenings or pool side on a hot day.  It’s a good thing summer isn’t that far away!

Cheers!

The New Old Fashioned Way

The Twilight Lounge – February 3, 2012

Friday night was movie night around here and I had selected Patton to watch.  This definitely called for a cocktail, and I was in the mood for something new and different.  I also had a taste for St. Germain, so I went to their website to see what the had and found the Elder Fashion.  A twist on the Old Fashioned, and very straightforward to make, I decided to give it a whirl.

The original recipe called for rye whiskey, St. Germain and Angostura bitters, garnished with an orange slice.  I made the first one that way, but it wasn’t quite what I wanted – it was missing the orange/cherry components of the Old Fashioned.  So when I mixed up the second one I used orange bitters rather than Angostura.  That hit the spot!  I’ve always enjoyed the flavor of rye whiskey with orange bitters, and the St. Germain gave just the right level of sweet and that hint of elderflower.

  Elder Fashion

• 3 oz Old Overholt rye whiskey
• 1/2 oz St. Germain
• 1 dash orange bitters

In a rocks glass combine all the ingredients and stir.  Add 3-4 ice cubes or an ice ball, garnish with an orange twist and serve.

Much simpler to make than an Old Fashioned and just as tasty!  Give it a try and let me know what you think!

Cheers!

Futility Cure

Germantown, WI – December 18, 2011

Well, another 3 hours of watching the futility known as Cleveland Browns football.  The game started well enough with an opening touchdown drive that featured the bruising, no nonsense running of Petyon Hillis.  I actually felt like the Browns offense may have found a groove today between Hillis and his punishing running style and the athletic Seneca Wallace at quarterback getting the ball downfield to the Brown’s receivers. 

After that opening drive I decided to have a cocktail, and even though I want to feature gin over the next couple of weeks, I was inspired to have rye whiskey by watching Hillis.  Rye seems to match Peyton’s straight forward style of play.  Here’s what I came up with.

  Peyton Hillis

• 2 oz rye whiskey
• 1/4 oz sweet vermouth
• 1/8 oz bar syrup
• 1 dash of orange bitters
• 1 lemon slice

In a rocks glass muddle the lemon slice with the bar syrup and bitters.  Add 5-6 ice cubes and the vermouth and rye and stir.  Garnish with a maraschino cherry.

Mmm, I do always like the combination of orange bitters and rye, and I did again in this cocktail.  It is a takeoff on a traditional old fashioned, using lemon for a brighter taste than the orange in an old fashioned. 

Unfortunately, as I sipped my new cocktail creation I was again treated to the sight of the Browns unable to maintain their edge and losing yet again.  At least the cocktail was good!

Cheers!

Pisco and Pork Butt

Saturday, July 23, 2011 – The Patio Swim Club at the Twilight Lounge

Summer is in full swing at the Patio Swim Club and that means it was time to break out the smoker and BBQ some pork shoulder.  With Paula and Cookie here for the weekend, this was the perfect day to do it.

Producing my eastern North Carolina style pork butt is an all day affair.  I started at 8am, getting the smoker out and getting the fire going.  After years of experimenting I’ve settled on lump hardwood charcoal as my base fuel with chunks of hickory to provide the smoke and flavor.  With the fire going, it was time to get back into the kitchen and prep my butt. 

I unwrapped the pork (thanks to the Germantown House of Sausage) and patted it dry then went to work with my rub.  Yes, it’s my own recipe.  No, I won’t publish it.  Yes, it’s good!  This part is critical and I make sure I really work the rub into the pork so that I’ll end up with a great crust on the butt when I’m done with the smoker.

It's All in the Rub!

With that, all I had to do was wait for the smoker to get up to about 200 degrees – and I didn’t have to wait long.  With that, the pork butt went on the grill, the cover was shut and now it was 8 to 10 hours of patience and fire tending.

Patience is the Key Now

Of course, nothing helps the patience like a good cocktail and some poolside fun.  Normally when I smoke I have bourbon – with cola, or maybe Mountain Dew (that’s what we did in the Carolina’s) or just with some ice.  However, as I was reading the Wall Street Journal after putting the butt in the smoker, I found an interesting recipe that used Pisco.  I’ve had a bottle around since New Year’s Eve (thanks again Christian and Meredith) and this seemed like a great way to use some of it up.

 

  El Capitan

• 2 ounces Pisco
• 2 ounces sweet vermouth
• 1 dash orange bitters
• 1 dash aromatic bitters

Combine all the ingredients in a mixing glass with ice.  Stir to combine and then pour into a rocks glass.

I used Cesar Pisco and Peychaud’s bitters in this drink, and enjoyed it immensely.  The flavor of the Pisco comes through, but there is a strong resemblence to a Manhattan, especially with as much sweet vermouth as is in this.  The orange bitters (from Agnostura) also make themselves known.  The whole cocktail comes together nicely, and since it was on the rocks, it was perfect for sipping as I tended my smoker and enjoyed the pool.

As for the pork butt – well, it was perfect if I say so myself.

A Little Bit of Carolina Heaven

Moist and spicy, but not too hot, we all enjoyed this along with beans, slaw and corn bread Gwen put together. 

 

Cheers and bon appetit!

 

Gall Bracer

May 25, 2011 – The Twilight Lounge

About a week and a half ago it was a quiet evening at home  – perfect for a bourbon based cocktail as I contemplated what I needed to get done the next day.  I started flipping through some of my cocktail books and found this little number.

  Gall Bracer

• 2 oz bourbon
• 2 dashes Angostura bitters
• 1/8 oz grenadine

Combine the ingredients in a mixing glass with ice and stir.  Strain into a rocks glass with 3-4 ice cubes or an ice ball.  Squeeze a lemon twist over the top of the glass (discarding afterwards) and garnish with a cherry.

To properly mix, be sure to add the bitters first, then the grenadine and then the bourbon.  This applies anytime you are using bitters – adding it first to your ice will ensure it is fully incorporated, especially when you are stirring your cocktail (as opposed to shaking). 

In the Gall Bracer I used Knob Creek and this was a delicious sipper.  With just a hint of the Angostura and grenadine to mellow the bourbon out it really allows the flavor of the Knob Creek to come through as the king of this cocktail.  The flavors are actually reminiscent of a Manhattan, with the grenadine taking the place of what traditionally would be sweet vermouth.

Cheers!

 

Clover Club

Wednesday, May 25, 2011

During some random night last week I was again in the mood for a cocktail featuring egg white.  After thumbing through several cocktail books I found something called the Clover Club.  This is a classic cocktail (read as pre-Prohibition) that was enjoyed by the members of the Clover Club in Philadelphia.  The Clover Club was a group of civic minded business leaders who met regularly at the Bellevue-Stratford hotel.  Alas, while the Clover Club itself expanded to multiple cities in the early 1900’s, the cocktail didn’t make it past Prohibition.  It’s a pity too, because this delicious number beats the pants off a Cosmopolitan any day!

  Clover Club

• 2 oz gin
• 1 oz lemon juice
• 1 oz grenadine
• 1 egg white

Combine the ingredients in a shaker with ice and shake for 60 seconds or more.  Strain into a rocks glass and garnish with a half slice of lemon.

You really need to shake, shake, shake this cocktail, just like any other egg white cocktail.  The reason is to emulsify the egg and create an nice creamy head and fully incorporate the egg into the drink.

As for the cocktail itself – delicious is the only way to describe it.  Creamy, slightly sweet from the grenadine with just hints of juniper from the gin.  I used Bombay for this one – I wanted the full flavor of a London dry to stand up to the relatively large amount of grenadine and lemon in this one. 

Cheers!

Once, I Thought I Was Wrong…

Day 362, Cocktails 361 & 362

…but it turned out I was mistaken.

So tonight’s mea culpa is that I had a miscount on my days.  I’ve actually been off by two days, and it’s two days the wrong way, meaning I have 2 less days to complete my journey.  Fortunately I was ahead of the count in terms of cocktails, so all is well.  However, I’m sure Andy will have something to say about all this!

Now, back to the fun stuff – the cocktails!  I did two last night, the first a recipe from Dale Degroff’s “The Craft of the Cocktail” that I selected for its ease of mixing and cool sophistication.

  Black Rose

• 2 oz bourbon
• 2 dashes Peychaud’s bitters
• 1 dash grenadine

Combine the ingredients in a mixing glass with ice and stir to chill and combine.  Strain into a rocks glass over an ice ball.  Garnish with a flamed lemon peel.

For this drink I used Knob Creek bourbon and it was a winner!  The deep, charcoal flavor of the bourbon was mellowed ever so slightly by the grenadine and Peychaud’s.  It was reminiscent of a Manhattan, but without the sweetness and allowed the bourbon to still be the star.  I really liked this drink and will definitely be having it again!

Unfortunately, Gwen didn’t really appreciate the Black Rose.  She asked me to make something with cucumber, so here’s what I put together for her.

  Cucumber Mule

• 2 cucumber slices, about 1/4″ thick
• 1/8 oz bar syrup
• 2 oz Cazadores tequila
• 1/2 oz lime juice
• 1-1/2 oz Old Ballycastle ginger
• Seltzer water

Muddle the cucumber and bar syrup in the bottom of a collins glass.  Add the tequila, lime juice and ginger and stir.  Fill the glass with ice and top with seltzer water.

Mmmm, a nice variation of the Monterrey Mule that lets the hint of cucumber compliment the ginger and tequila.  I thoroughly enjoyed this refreshing cocktail and can’t wait to have it on a warm summer evening – assuming summer does show up around here sooner or later….

Cheers!

Brisket and Bourbon

Day 345, Cocktail 352

Wednesday was my window of opportunity to smoke some beef brisket.  As some of you already know, when I roll out the smoker and make BBQ, whether it’s pork shoulder, brisket, turkey or ribs, it’s an all day affair for me.  And to be honest, I enjoy it immensely, in part because it’s a great reason to sit outside most of the day and sip bourbon laced cocktails!

Typically I would have enjoyed a simple bourbon and cola or perhaps just on the rocks.  When I lived in the Carolina’s it would have been bourbon and Mello Yello (if you haven’t tried that you do not know what you’re missing!).  On Wednesday I decided to be adventurous and a recipe I found at Drinks Mixer website.  Here it is:

  Bourbon Black Hawk

• 2 oz bourbon
• 1 oz sloe gin

Combine the ingredients in a rocks glass with ice and stir to mix.

A pretty straightforward drink, which is, frankly, overly sweet and doesn’t allow for much of the character of the bourbon to come through.  I used Evan Williams bourbon but could hardly tell it was there through the sloe gin.  I guess it was nice to try, but I don’t expect to make this one again.

As for the brisket, well, it turned out rather nicely!

Cheers!