Mixology Monday - Cocktail Chronicles
Contributed by on Aug 25, 2015
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We should all raise a glass because this is Mixology's Monday hundredth anniversary!
First of all I want to say that I'm really glad you made it so far guys and I hope we'll be enjoying at least that many interesting themes in the future.
The theme that was picked for this month couldn't be better. It get's so many ideas revolving in my head!
My first approach to this is a simple and tasty drink, just the way I like it. Anyone who has been following me or has been drinking at my establishment knows that I like big, strong flavors, that can stand up for themselves, delivered in a simple mix of ingredients. Yet' this doesn't mean that is has to be dull, there's a lot of complexity in simplicity and even a three ingredient drink can last, if you know what I mean.
That being said I started my project a bit awkward, not with a base spirit or with a concept, but with HONEEEY!!! That because I thought to myself, what's the oldest ingredient that might occur in a mixed drink and then it popped to my head!
And not just an ingredient, it can be a drink itself! There are some theories that say that actually mead is the oldest, if not first fermented beverage in the world. I uncovered it in The Compleat Meadmaker by Ken Schramm, were he says that a pack o Neolithic humans ran across a damaged beehive that was filled with rainwater, thus resulting in the first fermented beverage that mankind might have tasted. There's also the "magic bag" theory but I'll leave you to read by yourselves if this catches you.
Now back to our business, I build it around honey and not only that I picked ingredients that play well with it, I also picked them chromatically so I'll preserve honey's golden radiance.
Apricot brandy 3/4 oz
Fresh squeezed orange juice 3/4 oz
Honey syrup 3/4 oz
Angostura bitters 3 dashes
First of all I want to say that I'm really glad you made it so far guys and I hope we'll be enjoying at least that many interesting themes in the future.
The theme that was picked for this month couldn't be better. It get's so many ideas revolving in my head!
My first approach to this is a simple and tasty drink, just the way I like it. Anyone who has been following me or has been drinking at my establishment knows that I like big, strong flavors, that can stand up for themselves, delivered in a simple mix of ingredients. Yet' this doesn't mean that is has to be dull, there's a lot of complexity in simplicity and even a three ingredient drink can last, if you know what I mean.
That being said I started my project a bit awkward, not with a base spirit or with a concept, but with HONEEEY!!! That because I thought to myself, what's the oldest ingredient that might occur in a mixed drink and then it popped to my head!
And not just an ingredient, it can be a drink itself! There are some theories that say that actually mead is the oldest, if not first fermented beverage in the world. I uncovered it in The Compleat Meadmaker by Ken Schramm, were he says that a pack o Neolithic humans ran across a damaged beehive that was filled with rainwater, thus resulting in the first fermented beverage that mankind might have tasted. There's also the "magic bag" theory but I'll leave you to read by yourselves if this catches you.
Now back to our business, I build it around honey and not only that I picked ingredients that play well with it, I also picked them chromatically so I'll preserve honey's golden radiance.
 |
| Foto: Urbanfever.ro |
Honeyed Mo:
Dark rum 1 1/2 ozApricot brandy 3/4 oz
Fresh squeezed orange juice 3/4 oz
Honey syrup 3/4 oz
Angostura bitters 3 dashes
- Old fashioned
- Shake Strain
- Orange peel
Ok, the color is not exactly how I intended it to be, because I used dark rum instead of gold, but I'll never sacrifice taste for looks. And a well bodied dark rum fits a lot better than any gold here.
My combo resulted in a cocktail with a silky texture, fruity taste enhanced with spices and a slight chocolate and vanilla taste on the end. You can only reach this profile with sweet, well ripe oranges. We had two different batches and when I first used the more sour ones, the drink wasn't so well rounded than the last one. This shows us how a tiny amount of anything can change up a drink entirely.
And that's not all! This is cocktail chronicles and is about drinks that stand the test of time, but how do they get to become popular? No matter what someone does to, lets say "promote" his or hers drink, it all comes down to people.
When you managed to create a great drink it will spread like wildfire, situation that might occur even more than once and everyone is going to drink, have a good time, fact that gives me more than enough satisfaction. Yet, you managed to create something truly special, when you linked that something to a feeling or memory. When that newborn essence has turned into an experience, that shall imprint that certain moment deep into someones hearth and you were rewarded with a honest smile, their appreciation or even love.
This worth's more than a name published near a recipe and it's in fact a man's or woman's virtue that grants him or her immortality.
And that's not all! This is cocktail chronicles and is about drinks that stand the test of time, but how do they get to become popular? No matter what someone does to, lets say "promote" his or hers drink, it all comes down to people.
When you managed to create a great drink it will spread like wildfire, situation that might occur even more than once and everyone is going to drink, have a good time, fact that gives me more than enough satisfaction. Yet, you managed to create something truly special, when you linked that something to a feeling or memory. When that newborn essence has turned into an experience, that shall imprint that certain moment deep into someones hearth and you were rewarded with a honest smile, their appreciation or even love.
This worth's more than a name published near a recipe and it's in fact a man's or woman's virtue that grants him or her immortality.
 |
| Foto: Urbanfever.ro |
Mists of Oceania:
Cardamom 3 pods
Scotch 2 oz
Cointreau 3/4 oz
Vanilla syrup 1/2 oz
The Bitter Truth Decanter Bitters 3 dashes
- Coupe
- Muddle cardamom + Scotch; Stir Strain
It's not often for drinks that I conceive to stay without a garnish, but it happens that I like this just the way it is. The only slight adjustment that I made was to smoke the glass and the drink with Eucalyptus smoke. This makes a bound between this drink and certain memories of mine.
That being said Happy Birthday Mixology Monday! Wish you all the best in the world and to people behind it. Hope you'll keep going fellas!
Also lots of thanks to Fred of Cocktail virgin slut for hosting this great theme!
Respect!
