Science Of Drink

The subject of MxMo LII is extremely clear and so close to me. The subject is Forgotten Cocktail. The author of this perfect theme and host of MxMo LII is Dennis from Rock & Rye blog. Actually exploring of forgotten cocktails are the very core of my hobby and a lot of cocktails at my blog is rare, classic or forgotten. For this MxMo I propose to recall one rare, vintage cocktail – The Jupiter Cocktail.

I thank Ted Haigh aka Dr. Cocktail for my familiarity with Jupiter Cocktail. I found it at CocktailDB first time and recall it with Tad’s great book Vintage Spirits and Forgotten Cocktails over again.

The creator of this cocktail and its story are unknown. The Jupiter Cocktail was first mentioned in Harry McElhon’s ABC of Mixing Cocktails (1922). This cocktail is so rare occasion to use on of my favotite liqueur – Parfait Amour.

Jupiter Cocktail

45 ml gin
20 ml dry vermouth
5 ml Parfait Amor liqueur
5 ml fresh orange juice
Shake. Strain into cocktail glass.

The properly prepared Jupiter Cocktail has interesting light grey ashes color. This cocktail has thin balance. I test all of my three liqueurs in this cocktail. Use quality gin, as Bombay Sapphire for example, in this cocktail for best result.

The Jupiter Cocktail with DK Parfait Amour has so strange artificial pink color. It is vital defect as for me. The taste is so interesring, it is so dry cocktail with vanilla and floral finish. Cocktails with BOLS Parfait Amour and MB Parfait Amour has great due look. The cocktail with BOLS is very dry. Great results in this cocktail I obtain with MB liqueur. The Jupiter Cocktail with MB Parfait Amour liqueur is great, very interesting drink. It has dry taste with sophisticated fresh vanilla and floral palate, it is cocktail for real adept.

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The theme of this MxMo LI (fifty one – if you find difficulty in understanding Roman numerals as your humble narrator) is extremely gentle and large. And I must to thank our dear hoster – Doug Winship from one of the great cocktails blog in my opinion – The Pegu Blog. The lime is one of the key bar-fruit. Limes keep company numerous stuffs – Rum, Tequila, Gin, Vodka… Lime is a garnish; lime is a juice (sour-agent). We use lime in wide range of cocktails – from girlish pink Cosmos to geek’s Pegu. Thus we have a lot of alternative.

But for me, actually, this MxMo is rare chance to use one of the most useless bottle in my liquor cabinet – the lime liqueur. This pastel green liqueur has smooth aroma of lime and lemon peel. The palate is sweet and citrus. This stuff was produced by Marie Brizard, as I understand, this liqueur no longer manufactured.

I decide to explore two simple cocktails with this lime liqueur for this MxMo. Both of these contains double of lime – lime liqueur and fresh lime juice.

First cocktail – the Limey – was founded in the Russian issue of M. Jackson’s Pocked Bar Book. The recipe sounds a little disappoint but cocktail is not:

Limey

30 ml light rum
20 ml lime liqueur
10 ml triple sec
10 ml fresh lime juice
Blend all ingredients with a 3 oz crushed ice until smooth. Serve in the champagne saucer and garnish with a lime wheel.

Actually the Limey Cocktail is no bad drink with light mood. It has bright rum palate (I use my favorite light rum in this cocktail – Havana Club Anejo Blanco) with refreshing citrus notes. I think that is good choice for last summer evening.

My second cocktail with lime liqueur is Lime Daiquiri – one of the four (!!!) cocktails with this liqueur on CocktailDB.

Lime Daiquiri

45 ml white rum
15 ml lime liqueur
15 ml fresh lime juice
Shake all ingredients in a shaker with a lot of ice. Strain into cocktail glass. Garnish with a lime wedge.

Actually the Lime Daiquiri is just Daiquiri with little bit more of lime in the taste. In this cocktail works well Bacardi Cartablanca which has light and fruit taste. This cocktail has so strong and sour taste with a little lime bitterness in aftertaste.

The MxMo is back! Great! And the scomorokh is back too :) Actually the topic of MxMo August: Brown, Bitter and Stirred is very interesting fo me. This MxMo hosted by Lindsey Johnson from Brown, Bitter and Stirred and thanks for great topic, Lindsey! This about true cocktail (and it is my choice now!) – the mix of aged spirit, bitter and stirred, not shaken! The Connoisseur’s Choice.

I dream about this coctail during long, very long time. But rye is absolutely unavailable in the Ukraine also Peychaud’s bitters. Thanks for God in my way I meet some great people who present me a bottle of great rye – Wild Turkey Rye 101 proof and a bottle of Peychaud`s. Thanks, companeros!

And now I prepare one of my dream-cocktail – the Sazerac. This cocktail was creaded on the 1850-s in the New Orleans. The creation of this cocktail associate with New-Orleans`s pharmacist (and Freemason!) – Antoine Peychaud – the creator of famous bitter. This cocktail is great thing – it include so rare and aromatic ingredients, it has unusual ritual of preparation and it has interesting story.

Sazerac

1 sugar cube
1-2 dash Peychaud`s bitter
1 tsp. water
50 ml rye whiskey
1 bsp. Pernod
Take two rocks glasses. Fill one with ice and soda for chill. In the second glass place sugar cube than add bitter and water. Muddle the sugar and mix all together for dissolving. Than add some cubes of ice and whiskey. Stir. First chiled glass coat with dash of Pernod. Strain the cocktail into this coated with Pernod glass. Serve without ice! Garnish with a lemon peel.

The Sazerac Cocktail has strong and complex flavor and taste. Actually is great strong cocktail with great compose palate and nose.

This MxMo hoster is Mike at Hobson’s Choice. He propose so interesting and so wide theme for this MxMo – Punch. I think that any so big cocktail with many ingredients is appropriate. Some times ago I found one interesting mixed drink in one of my cocktail book – Imbibe! by D. Wondrich. It is Gin Punch. This old and rare cocktail come into my notice with one uncommon ingredient – the Holland Gin. The recipe from Imbibe! by D. Wondrich looks like that:

1 TABLE-SPOONFUL OF RASPBERRY SYRUP
2 TABLE-SPOONFUL OF POWDERED SUGAR
1 WINE GLASS [2 oz] OF WATER
1 1/2 WINE GLASS [3 oz] OF HOLLAND GIN
[JUICE OF] 1/2 SMALL-SIZED LEMON
2 DASHES MARASCHINO
2 SLICES OF ORANGE
1 PIECE OF PINEAPPLE

Fill the tumbler with shaved ice.
Shake well, and ornament the top with berries in season.
Sip through a glass tube or straw.

My first interpretation of this recipe include dutch gin (genever, geneva) – Jonge Bols Graanjenever (or Plymouth Gin, or London Dry Gin as D. Wondrich specified). I use berry grenadine by Routin instead raspberry syrup. I decrease a quntity of sugar for 2 little bar-spoon and use 1 oz of fresh-pressed lemon juice:

Gin Punch

15 ml raspberry syrup
2 tsp. sugar powder
60 ml water
90 ml Holland gin (genever) / Plymouth gin / London dry gin
30 ml fresh pressed lemon juice
2 dash maraschino liqueur
2 slices of orange
1 piece of pineapple
a few berries
Shake all ingredients (except fruits) with a lot of ice. Pour into tumbler with shaved or crushed ice and garnish with fruit and berries. Serve with a straw.

The Gin Punch in this version is admirable drink. It has very smooth sweet and sour taste with berry and fruit palate. The best results I obtain with genever and Plymouth gin. This mixed drink is so similar to Fraises Fizz.

Also I try version with raspberry syrup. In original version the Gin Punch is amazing drink. It has very interesting taste with main palate of gin with pleasant raspberry note. It is not so sweet as version with berry grenadine. It is good-balanced light and refreshing drink.

The theme of MxMo XLVI (February 2010), which hosted at Thinking of Drinking (actually it is a great blog with great name, the name of this blog is (realy!) the description of my life), is Absinthe. Great choice, Sonja!

The absinthe is one of the great alcohol beverage in the world. It has interesting and dramatic story, mystic way and cloud of pseuds. I do not have real absinthe in my bar, actually. Now I has one of the popular imitation of absinthe – italian liqueur caled XENTA Abseta (with real wormwood contetnt as specified) and historic substitute of absinthe – Pernod. Pernod is one of my favorite liquors, some cocktails with Pernod, like Monkey Gland or Gloom Riser are my favorite cocktails.

Usually absithe consumed with a lump of sugar and ice-cold water (Absinthe drip). In this way also consumes Pernod and pastis (for pastis like Ricard sugar is optional).

For this MxMo I prepared two interesting old cocktails with Pernod. First cocktail is famous Chrysanthemum Cocktail, which was found at CocktailDB:

Chrysanthemum Cocktail

30 ml dry vermouth
30 ml Benedictine
15 ml Pernod
Stir. Cocktail glass. Garnish with an orange peel.

The Chrysanthemum Cocktail has unique taste. In the palate are sweet notes, a lot of herbs notes, mint, light honey, star anise… It is awesome cocktail. Actually I was fascinated by Chrysanthemum Cocktail with my first sip.

Also I use in this cocktail XENTA Absenta. The result is not so great, but an interesting too.

If you don`t have the Benedectine in your liquor cabinet you may use in the Chrysanthemum Cocktail sweet vermouth instead Benedictine. The Chrysanthemum Cocktail turn into Duchess Cocktail in this way.

Duchess Cocktail

30 ml sweet vermouth
30 ml dry vermouth
15 ml Pernod
Stir. Cocktail glass.

The Duchess Cocktail has sweet, herbal and anise flavor similar to Chrysanthemum Cocktail. The palate of the Duchess Cocktail is not so rich as Chrysanthemum but so interesting.