Saturday, 15 December 2007

The Flip

The defining feature of the flip is that is contains egg and since it's nearly Christmas (and being inspired by my favourite Starbucks coffee - the eggnog latte!) I decided to make the most popular of all.... An Eggnog!

My Dad and I were feeling in the Christmas spirit and decided to test out a few recommended recipes. Our favourite by far was the Waldorf-Astoria Eggnog... truly scrumptious it was creamy, smooth and like Christmas in a highball glass!!

So to make an Eggnog:

2 Egg yolk
1/2 oz Sugar syrup
3/4 oz Port (Tawny)
1 1/2 oz Bourbon
3 1/2 oz Milk
1/4 oz Cream

Add all the ingredients (except the nutmeg) to a Boston shaker and shake well over ice cubes. Strain into a large highball glass over ice, and finally sprinkle with a little nutmeg. Yum!

Merry Christmas!! (be it a little early but oh well!)

P.S Unfortunately I managed to drink all the eggnog before I remembered to take a picture! I found that one!

Thursday, 13 December 2007

Home-Made Liqueurs

At the club, we found that we weren't able to extend our product range, but with a demand for 'trendy' ingredients (lychee, passionfruit, etc.) we decided to create our own.

Into an empty 275ml bottle went…

- The flesh of 4 passion fruits / flesh of one grapefruit / whole lemon (chopped up) / whole pear.
- 3 Tablespoons granulated sugar (more in some cases – adapted to taste)
The contents were steeped in vodka, leaving enough spaces so the bottles could be shaken every couple of days.

The bottles were left in the fridge for 3 weeks with the fruit inside, and then were strained out and aged for a further 2 weeks.

The liqueurs generally worked well – all that is except the pear – which just went brown and rather rank. So if anyone knows how I can get around this, please post in the comments!?!! Also, if you were going to try it out, I'd use 2:1 sugar syrup, rather than granulated sugar, which took forever to dissolve.

While we have yet to make anything with the lemon liqueur, we have played around with the passion fruit. The Passionstone cocktail was created in response to a number of young (and generally female) customers who don’t like to taste the alcohol, but want to drink something slightly more sophisticated than Malibu and coke or Sex on the Beach.


15ml Hendricks Gin
35ml Passion Fruit Liqueur
20ml Pure Cloudy Apple Juice
3-4 Lime Wedges
3 Sprigs of Mint
10ml Sugar Syrup

In a highball glass, muddle the 3 lime wedges with the sugar syrup. Remove the leaves from one sprig of mint and gently muddle in the glass using the back of a bar spoon, so as not to bruise.

In a shaker, put the gin, passion fruit liqueur, apple juice, and the leaves from the remaining two sprigs if mint. Add ice, and shake.

Fill the highball glass with crushed ice, fine strain into the glass. Stir with a bar spoon and garnish with a mint sprig.

The cocktail should be on the sweet side, but not fall into the category of sickly sweet, due to the lime juice, and freshness from the mint. We are due to make another batch of the passion fruit liqueur this week, and I think that we'll add more passion fruit to begin with to give it a stronger flavour. It's had a great response so far, especially from Ema, one of our amazing bar staff, who in the past has turned her nose up at even the smell of gin.

Next, I hope to try a lychee liqueur, and begin to start combining flavours, rather than just the one (maybe lychee and ginger), and steeping in spirits other than vodka. I've recently had a bit of a pineapple margarita addiction, so perhaps I'll try making a tequila based pineapple liqueur.

- Alex

When we decided to start making our own liqueurs with different ingredients, so that we could have a larger repertoire of flavours to experiment with, I jumped at the chance of making one with pink grapefruit because it is a fruit that I am particularly fond of due to its fresh, sharp, yet sweet citrus taste and it has a smell that is so distinct and delicious. Once the liqueur was ready to use, I experimented making a cocktail with it that was gin based, which I found suited the flavour extremely well. I kept it simple, just literally using the pink grapefruit and gin, a dash of sugar syrup and shaken with ice. It also went well with a dash of lemonade/soda water (whichever takes your fancy) if you want to make it a long drink. However, I much preferred the simple version, in a small martini glass. I am yet to experiment with other spirits but that is something I intend to do next time I get behind the bar!

- Parysa

The Fancy

To make a fancy cocktail, you will need:

50ml of your selected liquor
2 dashes of bitters
1/3 teaspoon of sugar syrup
1/2 teaspoon of Cointreau/triple sec
Lemon twist.

Add the liquor, bitters, sugar syrup and triple sec to the glass half of a Boston shaker. Add some cubed ice and shake. Strain into a chilled martini glass and garnish with the lemon twist.

For my Fancy, I chose to use Campari for my liquor because of its affinity to orange flavours. The bitters that I used were Angostura Bitters and in this instance I used triple sec. The outcome was a delicious (but very strong!) cocktail, where the bitters played a large influencing factor on the taste and the colour obtained from the Campari was pleasantly complemented by the lemon garnish. As personal preference however, I would be inclined to add more sugar syrup – perhaps 12.5ml. I also think I may have been over-zealous with the bitters however this can only be improved upon next time!

- Parysa

The Fizz, the Flip and the Fancy

Inspired by last months Mixology Monday on Prohibition and in opposition to the oodles of sickly sweet cocktails sold in the bars around town, we have decided to pay homage to the cocktails of days past – and in keeping with the name of our blog, this month we’ll be visiting the Fizz (already posted), the Flip and the Fancy.

Monday, 3 December 2007

Mixology Monday - Prohibition/Repeal Day

This is our first attempt at writing for Mixology Monday, so please bear with us. This month it is hosted by Jeffrey Morgenthaler, who set us off reading and writing about a pre prohibition cocktail, a repeal day story, and then challenged us to create our own Prohibition inspired cocktail. So here's what we came up with..........

Sunday, 2 December 2007

Prohibition Inspired Cocktail

Our cocktail was inspired by the people that despite the prohibition still found a way to enjoy a little drink. We took the classic sweet martini and solidified it! Perfect for a picnic in the park enjoying some ‘jelly’!

So to make a (whatever we’re going to call our cocktail) here’s what you need to do:

You will need…
1 1/2 oz Gin
1/2 oz Sweet Vermouth
Maraschino cherries
A leaf of gelatin
Dash orange bitters (v.difficult to get in Exeter – we ended up buying a shot of it from a bar for £1 – they thought we were very strange, thus won’t be drinking there for a while.)

• Soak the gelatin leaf in cold water for 4 minutes.
• Stir Gin, Sweet Vermouth and orange bitters with ice
• Strain into a pan and gently heat
• Remove the gelatin from the water and squeeze out any excess liquid.
• Add to the pan and stir until it’s dissolved
• Add maraschino cherries to a mould/pot and pour in the liquid
• Place in the fridge until solid (about 2hours)

- Emma

The Ramos Gin Fizz - With a side of muscle ache and chilblains

Henry Ramos created the Ramos Gin Fizz in 1888, at Meyer’s Restaurant in New Orleans. During the Mardi Gras, this drink was reportedly so popular that Ramos employed 35 ‘shaker boys’ to shake it to perfection. Once one became too tired the shaker was passed to the next, and so on – each drink was shaken for 12 minutes on average.

Admittedly, this is the first cocktail we’ve made (or drank for that matter) which contains egg whites – and were a bit apprehensive. We tried to keep as closely as I could to the original recipe and used:
- 2oz Bombay Sapphire gin
- 0.5oz fresh lime juice
- 0.5oz fresh lemon juice
- 1.25oz simple syrup
- 1.5oz heavy cream
- 1 egg white
- 2-3 drops orange blossom water
- Topped with soda water

Most recipes found in modern cocktail books call for the use of a blender – but in keeping with the values of the pre-prohibition bartenders, we (stupidly) decided to shake the gin fizz for 12 minutes (in truth, we each lasted no more than 2 minutes before passing it on)

Despite the pain, this produced was a delicious and beautifully smooth drink, with a fluffy head, somewhat reminiscent of cream soda (my favourite as a child) – and that fact that it took about 15 minutes to make made it taste so much better. Perhaps not one to put on our cocktail menu at the club (I don’t think many customers would pay for a drink which took 15 minutes), but certainly one for special occasions.

- Alex

Saturday, 1 December 2007

Welcome to Our Blog!

Welcome to our blog - almost entirely focused on cocktails. We'll sort out our 'About Us' page within the next few days, but until then, we'll kick it off with Mixology Monday - this month on Prohibition/Repeal Day.