Mixology Monday: Standoffish
Contributed by on Nov 23, 2015
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Greetings dear Mixology Monday enthusiasts, I'm deeply sorry for being late this month, but I finally managed to clear my schedule and think about my contribution for this month's theme.
The pick sounds quite interesting, but I decided that I'm going to work on the technique rather than use those foams and mists and whatever else gimmicks, because I like to keep things simple.
Yet a classy rim is always welcome so I present to you:
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| Foto: Urbanfever.ro |
Smoldering Crusta:
Sparkling lemon tea 2 tsp
Mandarin Vodka 1 oz
Watermelon liqueur 1 oz
Morello cherry syrup 3/4 oz
Creole bitters 2 dashes
Hot water 3 oz
- Mug
- Build in teapot, Hot infusion 8 min, Strain
Who said hot drinks should have the brown stuff inside them? And yes, I know watermelon in the winter... yeah, totally because I like how it goes with the Mandarin Vodka and I'll tell you what, I like breaking up the rules, especially when this brings a bit of sunshine to the ones surrounding me and to myself.
Plus, if you think about it vodka is unaged whiskey so this is not such a long shot.
Now let's head back to the technique, this tea pot thing kicks ass. You just build it and live it there and you get flavors out of the tea that you couldn't possibly achieve by making let's say a syrup or infusing a spirit. You're infusing the cocktail.
Sounds crazy, but it's not, take your tea infused mixer, if is a spirit let's say you use 2 oz of it to which you add at least 2 oz of something else, plus dilution. This means you lost half the flavor already. By infusing the whole thing you get an extra layer of full flavor and you'll get a hell of a drink. And don't forget that alcohol is a better solvent than water, thus you get a better extraction.
In the end think about the convenience of using tea. The Sparkling Lemon blend is: lemongrass, apple, white hibiscus, orange peel, rosehip peels and sunflower petals. Adding all those by other means would take a lot of money and effort, but in this instance I just have to grab the jar and scoop two tea spoons out of it (this is dirt cheap). Of course you can get super meticulous and make your own blend, but I'll leave that for you. I'm going to pick the lazy route and have a good time.
That being said lots of thanks Mixology Monday and Booze Nerds for hosting. This was a challenging one. I hope that, although I was late, my contribution will prove of some use to someone. It shure did for me!
Keep it up guys!
Respect!
Plus, if you think about it vodka is unaged whiskey so this is not such a long shot.
 |
| Foto: Urbanfever.ro |
Sounds crazy, but it's not, take your tea infused mixer, if is a spirit let's say you use 2 oz of it to which you add at least 2 oz of something else, plus dilution. This means you lost half the flavor already. By infusing the whole thing you get an extra layer of full flavor and you'll get a hell of a drink. And don't forget that alcohol is a better solvent than water, thus you get a better extraction.
In the end think about the convenience of using tea. The Sparkling Lemon blend is: lemongrass, apple, white hibiscus, orange peel, rosehip peels and sunflower petals. Adding all those by other means would take a lot of money and effort, but in this instance I just have to grab the jar and scoop two tea spoons out of it (this is dirt cheap). Of course you can get super meticulous and make your own blend, but I'll leave that for you. I'm going to pick the lazy route and have a good time.
That being said lots of thanks Mixology Monday and Booze Nerds for hosting. This was a challenging one. I hope that, although I was late, my contribution will prove of some use to someone. It shure did for me!
Keep it up guys!
Respect!
