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SOMM&SOMM

Tag: Cocktails

  • Trendy Cocktails: Absinthe Sour

    Trendy Cocktails: Absinthe Sour

    The origins of this mysterious high-proof spirt may the subject of many discussions, but it’s the early misconceptions and legal challenges that make Absinthe so modish. Since its inception–sometime in the 1700s–distillers have been macerating Grande Wormwood, Green Anise and Florence Fennel (often called the ‘Holy Trinity’) as the base elixir for Absinthe. Other herbs and spices–such as coriander, Angelica root, nutmeg, Melissa and Dittany Leaves–are some of the ingredients included in closely-guarded recipes of the most famous producers.

    Purists prefer to release the ‘Green Fairy’ through the traditional method(s) of serving Absinthe. This process involves a special spoon, flaming sugar cube, and slow steady drips of cold water (love it!). You can get the entire ‘Heure Verte’ set from the World of Absinthe. As for Absinthe in cocktails, it has an important role as both a simple faint compliment, and the main ingredient. The Absinthe Sour cocktail highlights this controversial spirit by creating a wonderful contrast between sour citrus and intense herbal flavors. Yes, please!

    Absinthe Sour

    2 oz. Absinthe (I prefer this 110 proof version)

    1 oz. Fresh Lemon Juice

    1 oz. Simple Syrup

    Place all of the ingredients into a cocktail shaker and shake until well chilled (about 30 seconds). Pour over ice, garnish with a cherry and enjoy 😉

  • Trendy Cocktails: The Perfect Margarita

    Trendy Cocktails: The Perfect Margarita

    Probably one of the most popular cocktails in existence, the margarita cocktail comes in many varieties. From classic to frozen, fruit-infused to layered, salted rim to sugar-crusted, this cocktail is extremely versatile. At the same time, however, it can be as unique as the individual drinking it. There isn’t much better than a pitcher of these tart-n-trendy cocktails with a plate of nachos 😉

    While we could debate the ‘perfect’ margarita, I truly believe that simple is better. Start with a simple three-ingredient cocktail–tequila, agave nectar, and fresh lime juice. From there, you can add other ingredients such as Cointreau, Gran Gala, and fruit juices (mango, pineapple, …). Makes me thirsty just thinking about the possibilities.

    We can all agree that the ‘perfect’ margarita is the one you are currently drinking 😉

    The Perfect (IMO) Margarita

    2 oz. Blanco Tequila (I prefer Casamigos)

    1 oz. Fresh Lime Juice

    1/2 oz. Agave Nectar

    Put all of the ingredients in a shaker. Add ice and shake until well chilled. Pour over ice and garnish with a lime wedge.

    Drink up!

  • Trendy Cocktails: Prickly Pear Cosmo

    Trendy Cocktails: Prickly Pear Cosmo

    Here is an exciting twist to reintroduce this ‘Sex and the City’ revived classic cocktail… the Cosmopolitan. The prickly pear flavor is a perfect compliment to the citrusy flavors of fresh lime juice and sweet orangy-ness of triple sec. You can find prickly pear syrup online, but nothing compares to syrup created from fresh fruit. The cocktail is simple, with very complex and exotic flavors.

    Prickly Pear Cosmopolitan

    2 oz. Vodka (I prefer Titos for this cocktail)

    1 oz. Homemade Prickly Pear Syrup (recipe below)

    1/2 oz. Fresh Lime Juice

    1/2 oz. Triple Sec

    Place all of the ingredients into a cocktail shaker. Shake vigorously for 20-30 seconds, and strain into a martini glass. Enjoy 😉

    Homemade Prickly Pear Syrup

    Prickly pears, as it turns out, aren’t pears at all. They are actually a member of the cactus species Opuntia genus. Fortunately, this cactus fruit can be found needle-free in the produce section of your favorite supermarket.

    You will need: Prickly Pears, Granulated Sugar, Water, Fresh Lemon Juice

    Opuntia, or prickly pear catus. (Photograph from Encyclopædia Britannica)

    The process to make prickly pear syrup is pretty simple.

    1. Peel the prickly pears and cut the peeled fruit into large chunks.

    2. Place the fruit in a saucepan and add just enough water to cover the fruit.

    3. Bring to a rapid boil, then reduce the heat and simmer for 15 minutes.

    4. Strain the juice to remove all of the seeds, flesh and pulp. You may need to press the fruit through several layers of cheesecloth, screen or coffee filter. Get creative, no one is watching 😉

    5. Return the liquid to the saucepan and add the sugar. In a typical simple syrup recipe, you would add equal amounts of water and sugar. The prickly pear juice, however, is already pretty sweet, so add half the amount of sugar as there is liquid (2 parts liquid to 1 part sugar).

    6. Add the juice of half a lemon (3-4 prickly pears). The lemon juice cuts the sweetness slightly while acting as a preservative.

    7. Bring to a boil while stirring to dissolve the sugar. Let boil for a few minutes, then remove from the heat to cool.

    This syrup, if refrigerated, can last for weeks. I recommend using a glass container.

  • Trendy Cocktails: Slo Gin Fig Martini

    Trendy Cocktails: Slo Gin Fig Martini

    As for martinis, there are two distinct and very vocal camps. Historians and cocktail purists believe that a true martini can only be made with gin. Vodka lovers, of course, stand completely opposed with their many variations of the vodka martinis. And according to James Bond, they should be shaken… not stirred. Personally, I only shake cocktails that contain fruit juice. Always shake a Cosmopolitan, but never a Manhattan 😉

    The Slo Gin Fig Martini is a riff on the Vesper Cocktail first introduced in Ian Fleming’s James Bond classic–Casino Royal. The addition of Slo Gin and Figenza Mediterranean Fig Vodka creates another level of complexity.

    The Slo Gin Fig Martini

    1 3/4 oz. Dry Gin

    1/2 oz. Vodka

    1/2 oz. Figenza Mediterranean Fig Vodka

    1/2 oz. Lillet Blanc

    1/4 oz. Slo Gin

    Place all of the ingredients into a cocktail shaker. Add ice and shake. Double strain into a coupe-style or martini glass. Add a long slice of lemon peel and enjoy.

    Cheers!