Archive for March 2010

Fit for a Room: Take 2

Jasper de Beijer, Udongo from the Scope Art Show in New York.

Second room in the "fit for a room" series on the blog that poses the question of what drink would you pair with a particular room. Of course, few people would want to sit and enjoy a cocktail in the room pictured above, so I'm approaching the exercise like a child's game of "if hat is to head then shadowy African room by Dutch artist is to .... see two thoughts on cocktails below". Please let me know if I answered correctly.

Happy Days
by E. L. Horton from Cocktail Database.
1 1/4 oz Dry Gin
1 oz Lillet
1/2 oz Van Der Hum liqueur*
1/4oz lemon juice
dash of peach bitters
Shake with ice and strain into a coupe glass.

*Van Der Hum is a citrus-flavored South African liqueur made from a five-year blend of old pot-still brandy, wine distillate, the peel of Cape tangerines, herbs, spices, seeds and barks. It is sweetened with glucose and cane sugar syrup, and has a deep golden amber hue.

Three Worms
by Peter Vestinos, development director for Wirtz Beverage Group from the article "Omnivorous: the Great Malort Challenge"
1 ½ oz. Jeppson's Malort*
½ oz. dry vermouth
¼ oz. Kubler Absinthe
1 oz. tangerine juice
1 oz. lime juice
1 oz. simple syrup
1 egg white
tangerine peel

Combine all ingredients in a shaker. Shake without ice to emulsify egg white. Add ice. Shake hard again. Strain into a cocktail glass. Garnish with tangerine peel.

*From the label of Jeppson's Malört:

"Most first-time drinkers of Jeppson Malort reject our liquor. Its strong, sharp taste is not for everyone. Our liquor is rugged and unrelenting (even brutal) to the palate. During almost 60 years of American distribution, we found only 1 out of 49 men will drink Jeppson Malort. During the lifetime of our founder, Carl Jeppson was apt to say, 'My Malort is produced for that unique group of drinkers who disdain light flavor or neutral spirits.'

It is not possible to forget our two-fisted liquor. The taste just lingers and lasts - seemingly forever. The first shot is hard to swallow! PERSERVERE [sic]. Make it past two 'shock-glasses' and with the third you could be ours...forever"

The only distributor of Malört in the United States is the Carl Jeppson company of Chicago, named after a Swedish immigrant who popularized and sold the liquor in Chicago. Made in Chicago until the 70's, Malört is currently produced in Florida exclusively for Jeppson's. Jeppson's Malört is a staple of Chicago area taverns, but not well known elsewhere in the US. A similar drink is manufactured in Sweden by the company V&S (Vin & Sprit AB). This product is named "Bäska Droppar" and is sold in 0,5 liter bottles.

Below are more images from Jasper de Beijer. I think they exemplify his multi-media, staged-photo technique and the contrast between his sins-of-humanity subject matter and his walk-into-the-light dream world. Provoking to say the least.

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Spring Fever

Spring arrives tomorrow, 3/20/10 at approximately midnight. As the ice melts away and makes room for new growth, the early Spring bulbs are beginning to push their way up, the days are finally getting longer, the Tastee Freez has reopened it's doors for the season, I got a sudden burst of energy to mop all of my floors and new love is in the air. Inspired by the end of a long winter, we changed up the cocktail list this week at the restaurant. Here are a few of my favorites.

1 1/2 oz peanut butter infused tequila
1 oz Marie Framboise Cognac
1/2 oz lemon
1/4 oz simple syrup
Shake and serve over ice in salt rimmed rocks glass.

We infused Tequila with peanut butter using a method called fat washing. This is a culinary method in which you melt a fat and combine it with a spirit. The liquor then becomes infused with the flavor and the fat is removed. In this case we melted the peanut butter and mixed it with the tequila. After approximately 48 hours we froze the mix, which allowed the fat to re-solidify and then the spirit was strained out.

Spring Shandy
1 oz Koval Ginger
1/2 oz Bier brandy
1 oz lemon
1/4 simple syrup
Shake and serve over ice in rocks glass.
Top with Dortmunder lager

Pink Whippet
1 1/2 oz Titos vodka
1/4 oz Saint Germaine
1/4 oz Campari
1 oz fresh grapefruit juice
1/2 oz lemon
Shake and serve up in chilled Martini glass.

Although the temperature outside is 64, the forecast for tomorrow goes back into the mid 30's. We have a few cold spells still to come but the Fever is here and Spring is literally just around the corner. Cheers!

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