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Death in the Gulf Stream

Death in the Gulf StreamSomething we often admire about classic cocktails is their simplicity. We suppose early recipes had the advantage of being first to attempt basic combinations. Such is the case, for instance, with the Daiquiri: rum, lime and sugar—a favorite of rum lovers everywhere, including at least one famous writer from the Florida Keys. It shouldn't surprise you to know that in addition to his reputation for enjoying such drinks, Ernest Hemingway also had a hand in creating a few. One of them is called Death in the Gulf Stream, and it is both easy and efficient.

Cocktail construction efficiency isn't something we think about very often. In a typical setting, one has plenty of ice, a sink to rinse tools and glassware, and just a general concern for making the best use of every step and ingredient—it's the end result that counts. Need to shake a drink over ice, then strain over fresh new ice? No problem: Shake, strain, dump and rinse.

Now, imagine you are on a boat, pleasure-cruising off the coast of Cuba (pre-Castro era). Stowage may be at a premium aboard a small ocean vessel and chances are that the galley (if there is one) is pretty tight. Ice, for example, would be a precious commodity and not something you would want to toss overboard after shaking a drink. In fact, you may not even have the tools for shaking drinks in the first place. What do you do? Well, you could build a cocktail right in the glass using what ice you have without wasting it. And what about other ingredients? You might also be tempted to use more of the fruit—peel and all—beyond just a simple garnish. It's not about being fancy. The zest has flavor, by golly! And with all of the sloshing around, exact measurements won't be easy.

Death in the Gulf Stream by Ernest Hemingway
3 oz genever (Holland gin)
.5 oz lime juice
peel of 1 lime
1 bar spoon simple syrup (optional)
about 4 dashes of Angostura bitters

Peel an entire lime in one large piece or spiral. Add it to a tall chimney-style glass nearly full of crushed ice. Pour in the lime juice, dash the bitters, and add the simple syrup (if using). Top with Genever and stir. Serve immediately.

This drink has a thrown-together feel to it, and that's why we like it. It takes a little time to carefully peel a lime, but the rest of the cocktail comes together quickly. We do think it needs the optional simple syrup to keep the acid in check with so little else to tame the spirit, but despite it being mostly genever, this is a refreshing beverage. We love the fact that nothing goes to waste—something you'll think about the next time you strain a drink over fresh ice and dump the shaker contents down the drain. And when your drink is gone, just add more ice and ingredients for the second round. Oh, by the way, who's steering the boat?

The Lowlands

The Lowlands

We've been itching to construct a drink that uses Brancamenta. It's not the easiest liqueur to mix—think Fernet-Branca with a little more sugar and a refreshing blast of peppermint. If you like Fernet, Brancamenta is an easy sipper, and if Fernet always seems too bitter or intense, Brancamenta will be far more approachable. The only problem is that not many cocktails are out there that use it.

Over the years, we've collected lots of notes and clippings of various recipes we use for inspiration. Today, we dug up something we captured off the pages of the Oregonian last year. Back in August, they ran a story about carbonated cocktails. Naturally, we filed away these details hoping to try a few of the featured recipes this summer. So, here we are looking at a drink created last year by Brandon Wise back when he was bar manager at Imperial.

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Kojo

Kojo

Grab your grapefruit for this one—but all you will need is the peel. If you don't have a grapefruit for cutting the garnish—shame on you, you will have to use lemon—but you should know that the grapefruit peel in this cocktail does add an aromatic nuance that is definitely worth the effort. We are referring to the Kojo, a contemporary drink that we recently enjoyed at Hamlet, a fun little restaurant in the Pearl District of Portland, Oregon. It's a sherry cocktail selected to pair with the Spanish jamón they serve, but the drink itself was created by Washington DC's Derek Brown. We recently featured Brown's Getaway cocktail, so it was a happy coincidence to find another one of his creations at a local hot spot.

The recipe splits the base evenly between Oloroso sherry and gin, then balances lemon juice with falernum and a bit of

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Chestnut Cup

Chestnut Cup

Whether you enjoyed a Margarita on Cinco de Mayo or a Mint Julep for Derby Day, the first weekend in May has plenty of reasons to celebrate craft cocktails. Classics are always a good choice—they represent formulas that are often simple, but solid. Whenever a new recipe appears that rewards us with flavors and surprises us with simplicity, we take note. Such is the stuff that classics are made of. It's not always easy to produce something tasty that reads like it has been around forever. We cocktail nerds have the tendency to overthink recipes—we like to tinker—and with so many options at our disposal, it's just too tempting to add a dash of this or a spoonful of that. So, when we spotted Raul Yrastorza's Chestnut Cup in the March/April 2015 issue of Imbibe Magazine, we knew we had a winner.

The signature cocktail from Santa

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The Getaway

The Getaway Detail

Five years ago, back when we were knocking bottles around in Minnesota, Derek Brown was mixing his way toward multiple accolades in Washington DC. A two time James Beard Foundation Award semi-finalist and craft bar entrepreneur, Mr. Brown has been recognized numerous times for his professional achievements and was recently named Bartender of the Year by Imbibe Magazine. This drink has been around for several years, but we hadn't tried it until now.

We've always been a fan of cocktails that put an unusual twist on classics, so when we read about The Getaway we knew we had to try it. It has been described as a Cynar Daiquiri which is probably as good of a reference as any. Some of you following along will immediately know what that means, but for everyone else, a few links can help you understand that description. First of all, Cynar is an Click here and take a bigger gulp of this article. . .

Transform Bottom Shelf Booze into Premium Liquor

Bread Filtration

Many of our readers come to expect great things at this time of the year from Summit Sips. Year after year we share innovative recipes and unusual techniques, saving at least one special idea to kickoff the spring. This year, it's all about incredible spirits at bargain prices. We are going to describe an oddly innovative technique to transform cheap vodka into premium liquor for only fifty cents!

It's All About Filtration High-quality filtration is a technique that is often employed by spirit manufacturers to change an otherwise unremarkable product into something worth marketing. It is possible to improve flavor (and even remove color) by simply running the spirit through a filter. Good products can be made even better, and some of the most popular brands use filtration to set their product apart. For example, Jack Daniel's Tennessee Whiskey is a filtered product. They choose not to call the

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Bicycles & Baskets

Bicycles & Baskets

This could be the perfect, simplest blend of your best-tasting ingredients. The floral/citrus Bicycles & Baskets is a whiskey-based original from Kask located here in Portland, Oregon. The menu describes this signature recipe as the perfect drink for a picnic. We won't disagree, but it's actually a drink that can be enjoyed any time. The name evokes images of pedaling leisurely toward a favorite location to enjoy the spring air or summer sun, but it's also a reference to the liqueur made from elderflowers that are supposedly picked by hand in the French hills and transported by bicycle to the distillery. Whichever visual applies for you, this might be a recipe worth scaling up to a batch that can fill a bottle for portability.

Rye whiskey has always held a leading position when it comes

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