Hobo Hogo
shake and strain into chilled cocktail glass
- 1½ oz Smith&Cross Rum
- ¾ oz maraschino
- ¾ oz Meyer lemon
- 2 dashes Bittermans 'Elemakule Tiki Bitters
Saturday assorted links
3 hours ago
Tales of travels, feasts, libations, and miscellany, with original cocktail recipes. Do What Thou Wilt.
Hobo Hogo
shake and strain into chilled cocktail glass
- 1½ oz Smith&Cross Rum
- ¾ oz maraschino
- ¾ oz Meyer lemon
- 2 dashes Bittermans 'Elemakule Tiki Bitters
Nantucket Bay Scallop, Asian Pear, Black Truffle, Pumpkin Broth
Sorachi Ace
Butter Poached Lobster,Grapefruit, Cardoons, Long Pepper
Blast!
Roasted Turbot, Seabeans, Coquillage, Vin Juane Sauce
Wild One
Scottish Partridge, Turnip Sauerkraut, Caramelized Chestnuts, Smoked Bacon
Local 2
Cervena Venison, Black Trompettes, Brussels Sprouts, Black Grapes
Black Ops
Forsterkase, Roasted Dates, Pine Nuts
Detonation Ale
Passion Fruit Tart, Hibiscus & Coconut Sorbet
Cuvee de la Crochet Rouge
Sancho Potato
Shake and strain over fresh rocks
- 1½ oz Jameson Irish Whiskey
- 1½ oz fino sherry
- ½ oz aperol
- ¼ oz Ramazzotti Amaro
- 1 oz lemon juice
- ¾ orange juice
- ½ oz cinnamon syrup
- 2 dashes Bitter Truth grapefruit bitters
François Sour
Dry shake, shake, and double strain; Flamed Orange twist to garnish
- ¾ oz Cognac
- ¾ oz Coruba
- ½ oz Grapefruit Juice
- ¼ oz Lemon Juice
- (scant*) ½ oz Light Agave Nectar
- 1 oz Egg White
- 2 dashes Grapefruit bitters
That’s right. Flips. You see, I figure this would be a great time to strategically use all this combined creative and crafty brainpower to build up a list of recipes to keep me loaded up on flips the entire year. They are, after all, a favorite of mine. I’ve heard some say that it’s a fall/winter drink only. I disagree apologetically. The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing it’s way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip. And that, my friends, is our challenge this month.I toyed with the idea of trying a hot flip, but since my only previous experience making one was cold (my Breakfast of Champions flip back for the MxMo Dizzy Dairy), I decided to first stick with what I knew. I then ran out of time and didn't try a hot flip; perhaps I will get inspired soon, but mostly seems like I would end up making a mess. Here is what I made:
Onaboat FlipI've enjoyed the combination of cinnamon and sherry (and tequila) in my previous Don Sangria, so decided to start there, since I've seen flips before that used both a spirit and a fortified wine such as port as their base. I went with Mole bitters for garnish in lieu of the more traditional grated nutmeg, and they played a similar role in that they lent a nice aroma upon first sipping the drink. The whole egg does a remarkable job of tempering both alcohol and sweetness, but with ¾ oz cinnamon syrup the drink is still pretty sweet and as such would be well suited for a nightcap. I had actually intended to use only ½ oz of the syrup, but didn't consult my scribbled plan and didn't notice until after I tasted it; after trying I think it worked, but I would consider dialing it back to ½ oz depending on mood. The tequila hangs in the background and adds some depth and it most apparent as a hint of flavor in the finish.
Dry shake, shake with ice, and double strain; top foam with a couple dashes of the Mole bitters
- 1½ oz reposado tequila
- ¾ oz fino sherry
- ¾ oz cinnamon syrup (or ½ oz for slightly drier flip)
- 2 dashes Rhubarb Bitters
- whole egg
- Bittermens Xocolatl Mole bitters to dash on foam
I got my swim trunksBetween that and the brininess I find in the fino, and lacking any better ideas, I dubbed the drink the Onaboat Flip. So there you have it. Plus, it gives me an excuse to embed it here:
And my flippie-floppies
I'm flipping burgers, you at Kinko's
Straight flipping copies
I'm riding on a dolphin, doing flips and shit...
BûcheronThe Bûcheron is part Sidecar, with the maple/Chartreuse idea cribbed from Lumber Jacques, a theme that I've been known to play around with, although I didn't use ginger in this one to complete the trinity. I also used Chartreuse in a Sidecar variation for the "Plus One" TDN a while back for my Smartcar cocktail. I was told the Calvados gave the drink an Old-timey flavor, which I took as an endorsement. Oh yeah, Bûcheron I believe is French for lumberjack, if you are wonder where the name came from.
Shake and strain
- 1 oz Cognac
- 1 oz Calvados
- ¼ oz Gran Gala
- ¼ oz Green Chartreuse
- ¼ oz maple syrup (grade B)
- ¾ oz lemon
- 1 dash angostura bitters
- 1 dash Bittermens Xocolatl Mole bitters
While U.S. slaughterhouses in the past processed primarily domesticated horses, the conference in Las Vegas will also discuss the thousands of mustangs the federal government removes from Western rangeland each year to keep herds in check.The folly of our government will be a recurring theme in this post.
The government has had difficulty finding adoptive homes for the wild horses. Last year, taxpayers spent $37 million to hold nearly 40,000 animals in corrals and pastures indefinitely
Chevaline Dinner atBROOKLYN KITCHEN
Lemon Tonkatinis
Tonka Bean infused Vodka
Chevaline Carpaccio
Pecorino and Tonka Aioli
Tartare de Cheval
Coeur de Cheval
Butter Lettuce, Black Truffle, Egg, Heart, Roast Shallot - Aged Sherry Vinaigrette
Red Wine & Molasses Braised Flank Chevaline
Winter Vegetables, Horseradish & Fried Parsnip
Pan Seared Chevaline Rump
Braised Escarole, Sweet Onion & Tonka Hollandaise
Frozen Tonka Bean Creme Brulee
Chocolate Black Pepper Wafer, and Poached Pears