Science Of Drink

This MxMo (hosted by Frederic & company at Cocktail Virgin Slut has very interesting theme - tea. Tea, as it strikes me, is not widespread ingredients of cocktail. I know a few cocktail with tea but never prepare or taste they. But I like tea and like cocktails and then participate!

Actually I am a big fan of tea, but only one kind of tea - I love strong, sweet and hot black tea - I love russian tea (without lemon ;) ). This is my method of making the tea:

How make the tea like a kiss (russian method): Please use only best quality black whole leaf tea. Please use thin-walled porcelain teapot. Take a teaspoonful of tea per one cup of tea (200 ml). Give a swill teapot with boiling water (and warm up). Then put tea in the teapot and warm up during half of minute. Then pour over tea boiling water (half of teapot), close teapot and cover the teapot with linen towel. Wait 3 minutes and add boiling water for full teapot. Wait 3-5 minutes. You may see white foam on the surface of tea if you make all right. This foam is significative of tea quality and proper making. The properly making tea must be like a kiss - strong, sweet, hot. I use that sort of tea for this cocktail:

English Cobbler

15 ml fresh lemon juice
1/2 tsp. sugar
30 ml strong tea
60 ml Jamaica rum
Build. Serve in highball glass with crushed ice. Garnish with berry. Serve with straws.

It is my first cobbler. Actually cobbler garnish with berry - something like blackberry and raspberry, but I garnish my first cobbler with another berry - cape gooseberry :)

The English Cobbler is interesting cocktail. It has so strong and a little bit tart taste with great rum palate. I use two my rums in this cocktail - sweet and aromatic cuban rum Varadero Oro 5 Anos and awesome Demerara rum - rich, smooth and complex El Dorado 15 y.o. Both cocktails are admiable! I can make the next conclusion - good rums with good tea is good idea :)

This variation of classic tropic cocktail Planter`s Punch with pompous name was found on my favorite Cocktail DB.

Hotel Drake Vesuvius

30 ml gold rum
30 ml Jamaica rum
30 ml fresh lemon juice
45 ml fresh orange juice
15 ml grenadine
1/2 tsp. sugar
Shake. Strain in highball glass filled with crushed ice. Garnish with fruit and mint sprig.

I use my new rum Bacardi Reserva as gold rum and El Dorado Demerara Dark Rum instead Jamaica Rum. Also I use unrefined cane sugar which I dissolved in lemon juice before shaking.

The Hotel Drake Vesuvius Cocktail has so sweet and refreshing taste with main palate of rum. It is simple but delicious rum punch.

The source of this interesting version of famous Zombie Cocktail is Bartender’s Guide by Trader Vic, 1947. It contain one of my favorite spirit - Pernod - strong anise flavored liqueur from France. The Zombie is one of my favorite tiki-cocktail.

Zombie (Trader Vic`s, 1947)

30 ml dark rum
60 ml Puerto Rican light rum
30 ml orange curacao
30 ml fresh orange juice
30 ml fresh lemon juice
15 ml grenadine
1 dash Pernod
15 ml 151-proof Demerara rum
Mix in a mixing glass with a large piece of ice, stir well and pour over cracked ice in a14 oz. chimney glass. Serve with straw.

I use four rum - dark and heavy rum from Trinidad - Angostura 1919, dark Demerara rum El Dorado Dark, light cuban rum - Havana Club Anejo 3 Anos and 140-proof Demerara Rum El Dorado. I increase amount of Pernod up to 1 tsp for excellent results. Also I use BOLS Dry Orange liqueur, commercial grenadine and fresh juices. I shake this cocktail and serve in my new ceramic mug, garnish with a traditional flag.

The Zombie Cocktail is great drink. Admirable, very booze and very funny cocktail. The Zombie is a Damn Strong Rum Punch! :)

This cocktail recipe was found in The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes by Dale DeGroff. The Tropical Cocktail has classic elegant composition and, as Dale DeGroff specified, is an alternative to a Daiquiri Cocktail from the Ritz Hotel in Paris.

Tropical Cocktail

60 ml white rum
15 ml orange curacao
8 ml fresh lime juice
Shake all ingredients with ice and strain into a chilled martini glass.

The Tropical Cocktail has rich rum taste with some sourness and hint of citrus. It is admirable cocktail.

Caipirinha is simple and gorgeous cocktail from heritage Brazilian rum-like sugarcane based spirit cachaca. Caipirinha is traditional drink from local ingredients - cachaca, lime and sugar.

Caipirinha cocktail has two sister - Caipirissima (with white rum instead cachaca) and Caipiroska (with vodka instead cachaca). Both are excellent drink. Please use my photo-guide for best Caipirinha / Caipirissima / Caipiroska!

First you need some key ingredients - cachaca (white rum or vodka), lime and sugar. I use sugar syrup from refined and unrefined cane sugar with 2:1 ratio. You may add sugar as crystal or powder.

Also you need some simple stuff: knife, muddler and jigger (optional).

First cut lime on 8 chunks.

Next step - add sugar syrup.

Muddle lime chunks with syrup.

Pack glass with muddled lime with ice cube.

You may stir your Caipirinha / Caipirissima / Caipiroska. But I prefer shake this cocktail. Thus pour muddled lime with ice in metal part of boston shaker, add 2 oz. cachaca / white rum / vodka and slightly shake.

Pour cocktail on rocks glass (don’t use a strainer, pour your Caipirinha / Caipirissima / Caipiroska with ice). Serve.

Caipirinha / Caipirissima / Caipiroska

60 ml cachaca / white rum / vodka
1 small fresh lime
sugar syrup to taste (15 ml sugar syrup)
Muddle. Stir. Rocks glass.

Caipirinha / Caipirissima / Caipiroska - is great, very refreshing, sweet and sour cocktail with bright and smooth taste. Enjoy with your favorite Latino music :)

Recipe of Sweet Memories Cocktail I found in great book Cocktail and Mixed Drinks by Anthony Hogg. This sweet and strong cocktail is ideal drink after evening meal.

Sweet Memories

25 ml Bacardi rum
25 ml vermouth dry
25 ml orange curacao
Shake. Cocktail glass.

Admirable sweet and strong cocktail with smooth rum taste with herbal notes of vermouth and citrus sweetness of liqueur.

Daiquiri Cocktail is pure classic cocktail which was invented in 1898 by J. Cox. But the Wondrich point of view is closest for me. This simple composition of rum, lime and sugar is one of great cocktail in the world. The Daiquiri Cocktail is second place in my favorite cocktails list this summer (after Margarita Cocktail).

One of the best recipe of Daiquiri Cocktail I found on the book Cocktails and Mixed Drinks by Anthony Hogg. This british naval officer is a good judge of rum cocktails :) The same recipe I found on CocktailDB.

Daiquiri

50 ml white cuban rum
15 ml fresh lime juice
6 dash simple syrup
Shake. Cocktail glass.

The Daiquiri Cocktail is excellent refreshing drink. The taste of Daiquiri is little sour with potent rum notes.

For bright and strong rum taste in the Daiquiri Cocktail I use sugar syrup from dark sugar such unrefined Demerara brown sugar or Muscovado (dark unrefined sugar with strong molasses flavor). Some dash of sugar syrup from this sugar give us Ideal Daiquiri Cocktail with rich and smooth taste of rum.

My Ideal Daiquiri

50 ml white cuban rum
15 ml fresh lime juice
1-3 dash sugar syrup (Demerara or Muscovado)
5-3 dash simple syrup
Shake. Cocktail glass.

The best results I obtain with cuban light rum - Havana Club Anejo Blanco. This great rum is my choice of rum in Mojito and in Daiquiri too.

One of my new bottle is great black bottle of Passoa Passion Fruit liqueur. Passoa Passion Fruit liqueur is modern creature of Remy-Cointreau Company. It was launched 1986 in European market and 1994 worldwide. This bright pink liqueur has exotic sweet taste of passion fruit juice, citrus and herbs. Great thing for easy summer cocktails.

I collect some interesting cocktails with Passoa Passion Fruit liqueur:

Pink Passion

30 ml vodka
30 ml Passoa Passion fruit liqueur
1 b.s. fresh lime (lemon) juice
fill with lemon-lime soda
Build in a collins glass with ice cubes. Garnish with lime wedges.

Very sweet refreshing cocktail with great tropical taste and bright color. Admirable drink.

Next drink has great pink color and it is one of cosmos, of course.

Passionate Cosmo

40 ml vodka
20 ml Passoa Passion fruit liqueur
20 ml Cointreau
1 bsp. fresh lime juice
Shake and strain into cocktail glass. Garnish with a lime wheel.

Strong and sweet cocktail. Clear passion in the glass.

The author of next cocktail is one of my favorite barman - The Maestro - Salvatore Calabrese. Actually cocktail with that name (and similar composition) was my first post on this blog :)

Bay of Passion

30 ml vodka
30 ml Passoa Passion fruit liqueur
60 ml cranberry juice
60 ml fresh grapefruit juice
Shake. Strain into a highball filled with ice. Garnish with a maraschino cherry on the rim.

It is modern dance-club-style cocktail with interesting bitter-sweet and exotic taste. Water, sugar, alcohol - and all you need is love :)

Next cocktail is similar to tiki-cocktail. Add more kind of rum and you obtain real tiki-monster :)

Passion Dream

40 ml light rum
20 ml Passoa Passion fruit liqueur
50 ml fresh orange juice
20 ml pineapple juice
20 ml fresh grapefruit juice
1-2 tsp. grenadine
Shake and strain into ice-filled double-rocks glass. Garnish with a flag.

This tropic punch has sweet and exotic taste. Good concoction for hot summer days on the beach.

Grand Marnier is unique old European liqueur based on best oranges and cognac. Grand Marnier is pure pleasure in a glass and I love this liquor in a cocktails. This interesting cocktail with simple but very inviting composition was found on Esquire Drink Database. I read very interesting story about this cocktail by Wondrich :)

Batiste

50 ml white rum
25 ml Grand Marnier
Shake. Cocktail glass.

Batiste Cocktail has rich strong and sweet taste. It is gorgeous cocktails! This cocktail is my symbol of La Dolce Vita.

The Gauguins Breakfast Cocktail (by Cindy Renzi, Vice presidente of French Culinary Institute, New York City, USA) was found on The King of Cocktails site. Great name has strange post-impressionist cue. Breakfast sounds like somewhat from Edouard Manet, not Gauguin… But passion fruit in compositions corresponds to polynesian period of Gauguin :)

Gauguins Breakfast

30 ml white rum
30 ml dark rum
15 ml passion fruit surup
15 ml apricot liqueur
60 ml pineapple juice
60 ml cranberry juice
Shake all ingredients with ice, strain in to hurricane glass and garnish with fresh fruit.

Admirable!