Sep23

Feelin’ Hot Hot HOT!

by Scraps on September 23rd, 2011 at 7:11 am
Posted In: alphatinis

This week’s Alphatini is brought to you by the letter H!

Brainstorming for this week came up with such ideas as Hurricane (oh so done already), Hellfire (Charmed reference or Biblical retribution, take your pick), and Handshake. But, then, the winner appeared: A Hot Tamale!

Not the candy, though I suppose you could go that route if you wanted, I was thinking about the meat-filled, masa-wrapped, steamed-in-a-corn-husk delicacy. A delicacy I’ve never actually tasted. The closest I’ve seen a tamale were those canned ones that I never really understood–they just didn’t look very appetizing!

Hot Tamale Cocktail

Hot Tamale

But the great thing about being pretty proficient in the kitchen is that researching a recipe can give you a pretty good idea of what your aiming for, cocktail-wise. Of course, you’re probably wondering how such a non-liquid item–a savory food, at that–can be replicated in liquid form that isn’t some sort of smoothie-gone-wrong disaster.

Two hints: Pepper Vodka and Beef Stock

Wait! Don’t go! Hear me out!

It’s actually not unheard of to use something like Consomme in a cocktail–I’ve found at least 3 recipes (Horse Feathers, Bloody Bull and Bullshot) that do just that. They range from hangover cures to liquid lunches, but they exist. I will say that you want to use either canned Consomme or beef stock in this recipe–homemade, unless you’ve taken the time to really de-fat it, will yeild rather unpleasant results.

One Hot Tamale

2 oz Beef Stock
1 oz Pepper Vodka (like Absolut Peppar)
3 dashes Angosturra Bitters
Lime Wedges, Cocktail Onions for garnish

Combine over ice 1 squeeze lime wedge (leave the lime in), stock, vodka and bitters in a cocktail shaker. Shake like you’re walking over hot coals and strain into a room-temperature cocktail glass. Garnish with a second lime wedge and a cocktail onion or two.

To really spice this up–because it’s actually a rather mild and pleasant drink–mix up some cumin, chili powder and garlic powder. Slide the slime wedge around the edge of the glass and then dip the moist rim into the spice mixture.

Even though we’re calling this a Hot Tamale, the drink is served cold. The result is very Bloody Mary-like, so it would make an excellent brunch cocktail or even a nice first course for a late-night supper. Don’t be fulled by that measly 1 ounce of vodka, though, even after a full supper it can still pack some punch.

└ Tags: , , , , , , ,
2 Comments
Sep16

Have Your Dessert (Cocktail) First!

by Scraps on September 16th, 2011 at 7:31 am
Posted In: alphatinis

Not that I’d know anything about testing out a super-indulgent cocktail recipe before supper. And if I were to do such a thing, it’s only be to take advantage of the light.

Let’s get down to the business of the G-cocktail, shall we? Which just happened to be inspired by a certain special-occasion dessert.

The Groom's Cake Cocktail

The Groom's Cake Cacktail

For those unfamiliar, the groom’s cake is a particularly Southern wedding tradition that is, thankfully, spreading thanks to the global nature of wedding blogs and reality television. An alternative to the (frequently) dry, white wedding cake, the groom’s cake was usually chocolate but, really, these days can be any size, shape or flavor the groom decides (or the bride allows). Often the cake represents a hobby of the groom’s and is one of the few times the groom might have any input into the wedding!

As my mind wandered down this path, I also remembered a cake I did for a friend’s husband that was German Chocolate–the cake itself is only part of the equation; that gooey coconut frosting is another matter entirely! Dreams are made of that nutty, super-sweet stuff.

The Groom’s Cake

1 1/2 oz Vanilla Vodka
1 1/4 oz Godiva Liqueur
1 oz Sweetened Condensed Milk
3/4 oz Buttershots
1/4 oz Frangelico
Flaked coconut and cocoa powder for garnish

Combine vodka, Godiva, butter-schnapps, condensed milk and Frangelico over ice in a shaker and shake while you do a run through of the Electric Slide–just to keep in practice. Strain into a chilled cocktail glass rimmed with cocoa and coconut.

Alternately, skip the rim adornment and mix a little of the coconut and cocoa with more of the condensed milk, maybe a splash of frangelico, too, and top something sturdy with the mixture and float it in the drink. I used a mini rice cake for the raft and it worked quite well (and made a nice treat at the end of the cocktail!).

Even though we just did a chocolate cocktail 4 letters ago, I’m firmly of the belief that you really can’t have too much chocolate in your cocktail repertoire (or, you know, life in general), so we’ll go with it. The idea was to create a velvety-smooth concoction reminiscent of the cake and icing combo (second only to red velvet cake* with cream cheese frosting, I’d a guess) that is clearly a desert cocktail.

How’d we do? You’ll just have to try it yourself and see, won’t you!

And, yes, I’ve made a version of the bleeding-armadillo Groom’s cake before. Not exactly like the one from Steel Magnolias but it did have grey icing (poured fondant, in this case) and its beady little eyes, according to the recipient, followed you around the room. Which is only a good thing considering the person that ordered it meant it as a somewhat twisted joke.
└ Tags: , , , , , , , , , ,
 Comment 
Sep09

A Funny Thing Happened on the Way to the Forest

by Scraps on September 9th, 2011 at 7:48 am
Posted In: alphatinis

When contemplating this week’s letter, the first thing to come to mind was Frangelico–the wonderful hazelnut liqueur that comes in a bottle shaped like a Franciscan monk, complete with a rope belt. But a single ingredient a cocktail does not make.

So while supper simmers I have to ponder what else to put with the nutty Friar. Oooh, Friar? As in, perhaps, Friar Tuck? As in Robin Hood? This calls for some serious research via my DVD library. And I’m not talking about the Kevin Costner version, either. My favorite Robin Hood is the animated one from 1973.

But how was this going to turn from cartoon into cocktail?

Sherwood Forest Cocktail

Well, we already had the Friar covered, so I’m leaning sweet. Vanilla Vodka for the lovely Maid Marian gives us a good base for our cocktail, and puts the love-interest front and center. Somewhere along my wandering pondering I decided on blue curacao but I can’t remember for who or why, though the hazelnut-orange combination makes me want to keep it. Let’s just say it’s for Little John, voiced by Phil Harris who also voices Baloo the bear in the Jungle Book. Baloo, B-lue. Close enough for me!

But, oh, we’ve got three great alcohols, here, what ever are we going to combine them with? You know I need a non-hooch mixer to balance these heavy hitters and we still haven’t paired up Robin Hood yet…

I’ve got it!

Sherwood Forest

1 1/4 oz Vanilla Vodka
3/4 oz Frangelico
1/2 oz Blue Curacao
3 oz Ginger Beer

Combine vodka and both liqueurs over ice and shake like the “safety’s on ol’ Betsy.” Strain into a chilled martini glass and top with ginger beer, letting the carbonation stir things up for you.

The finished drink is a bright green/teal color. If that doesn’t appeal to you, feel free to substitute Cointreau for the blue curacao, but not triple sec–it’d be too bossy. (A cherry speared with a little wooden arrow would make a fantastic garnish, don’t you think? Fresh out of both, I went with an classic-style cocktail glass that’s actually from the Walt Disney Signature collection.)

So, how did I get from Robin Hood to ginger beer? Well, in the animated version Robin Hood is a fox, foxes are red and this is an English tale. Across the pond redheads are called gingers, ergo ginger beer! Yes, I suppose you could substitute ginger ale for the ginger beer but the flavor will be weaker unless you’ve got easy access to some artisanal  ginger ale micro”brew” or something. Seriously, go for the real thing or you might have to call it the Sheriff Nottingham (a wolf in fox’s clothing).

└ Tags: , , , , , ,
 Comment 
Sep02

Earth, Air, Fire, Water

by Scraps on September 2nd, 2011 at 8:09 am
Posted In: alphatinis

Thank you, everyone, for being patient during my August-off. I did get quite a bit done, but now it’s back to the usual blogging schedule and back to the bar!

~~~oOo~~~

Elemental Cosmos Cocktail

Elemental Cosmos

So, this week’s Alphatini asks us to tackle the letter E. Early brainstorming turned up eggplant (not sure how that would work), eggnog (which was a contender, if a little predictable), and Everclear (just say no!). The everything concept, a la the bagel with everything on it, also made a brief appearance on the list but I figured the Long Island Iced Tea has the ‘everything’ vote covered. The wonky weather these last few weeks had me thinking earthy–but what flavor (other than, say, dirt) says earth? Mushrooms and brie, but even I don’t view those as potential cocktail comestibles.

Accompaniments, yes. Ingredients, no.

Earth kept bumping around in my brain (no jokes about having a big head, please) and I was this <-> close to concocting something with the name EarthShake, but I was still stuck on my primary flavor inspiration. Meanwhile, the idea evolved–maybe not just earth but all the rest of the elements too! Not that that helped with the earthy-flavor issue, but it gave me more to play with.

What’s better than over-thinking a cocktail theme on your own? Musing aloud to the Tester Monkey!  He came up with the brilliant idea of carrot juice–or some other liquid from something that was grown in the earth (peanuts, potatoes, grains, etc.). Then he struck gold, quite literally, when he suggestion Goldschlager. I mean, what’s more natural than a mineral straight from the earth?

The Elemental Cosmos

1.5 oz Pepper Vodka (like Absolut Peppar)
1 oz Cranberry Juice
3/4 oz Goldschlager
1 Orange slice (plus one more for garnish)

Combine vodka, juice and liqueur over ice. Squeeze in the orange slice and drop the rind in for good measure. Shake like the creation of a world depends on it and strain it into a chilled cocktail glass. Garnish with the second orange slice and enjoy.

Even if earth took some time to come up with, fire was an easy match: pepper vodka fit the bill nicely. I took a bit of liberty with water and air, though, choosing both for their environment: oranges grow hanging in the air and cranberries are harvested by flooding their bogs.

Of course, when you’ve got citrus, vodka and cranberries staring at you across the bar, the first thing that comes to mind is the classic Cosmopolitan. Using that drink as a guide for the quantities in this version, I was pretty certain some tinkering would be necessary to get a balanced drink. I definitely though we’d need more juice to balance out the 2 very strong alcohols.

Turns out, you should never doubt the classics.

Which is probably a good philosophy to live by in general, doncha think?

~~~oOo~~~

Hope everyone has a fabulous Labor Day weekend. Yes, it’s the unofficial end to summer but I happen to really love fall and everything that comes with it, so I’m looking forward to the next season or two!

Next week we’ll be back with a fabulous f-themed cocktail!

└ Tags: , , , , , ,
 Comment 
Aug16

Fighting the Tropics

by Scraps on August 16th, 2011 at 7:58 am
Posted In: gin, guest posts

While I’m still slaving away on the cookbook, I’ve got the pleasure of bringing you a bit of alcohol history and a fabulous new reference by way of this guest post from my new friend, Woody Robinson. I mean really, how could I say no to a post about one of my favorite spirits?!

~~~oOo~~~

Last weekend I asked for a Gin and Tonic from a weathered bartender at a local pub. A simple request you may think. However, upon delivering my drink, the bartender barked in a raspy voice, “Fighting off the tropics eh?” While some may have ignored this odd comment, I decided to dig a bit deeper. I found out that Gin was mixed with quinine (an anti-malarial compound) and carbonated water during the 17th century in tropical British Colonies. Thus the Gin and Tonic was born!

While simply drinking is great fun, understanding the alcohol we consume makes the experience far more interesting and rewarding. For example, say you’re drinking some gin after a long day of work. Did you know that English soldiers were drinking the same thing while fighting Spanish troops in the Eighty Year War?

Unfortunately, finding a gin that caters to your specific tastes is often a difficult task. From traditional to modern blends with a broad spectrum of flavors, it’s easy to get lost at your local liquor store.

However, alcohol references can make finding your ‘gin of choice’ a snap. For example, FindTheBest teamed up with several gin directories to create a convenient database of the worlds greatest gins. With nearly 200 brands and useful filters to narrow your results, comparing gins has never been easier.

Learning the history of you favorite alcohol is an enlightening and satisfying process. While Gin and Tonics probably aren’t currently recommended by the FDA as an anti-malaria medication, they sure make for a good time after work!

~~~oOo~~~

Woody Robinson is a recent graduate of the University of California Santa Barbara, and is now a gin enthusiast working at FindTheBest and FindTheData. FindTheBest is an objective, socially curated comparison engine that allows you to find a topic, compare your options and decide what’s best for you.

└ Tags: , , , , ,
 Comment