Marx Foods Challenge - Cocktails and Mocktails

It's been a while since I have participated in one of the Marx Foods challenges, but when I heard that it was for Cocktails and Mocktails I said to myself, "Self, it's about time you got your challenge on." 
So I sent an email to Kate and lo and behold...   a box full of goodies showed up with the challenge to create a Cocktail and a Mocktail using at least 1 of the ingredients from the goody box in each one.... No repeats.

I suppose this is as good of a place as any to put the disclaimer statement in.....  so here it goes...

I am not employed by Marx Foods, I have never been employed by Marx Foods, nor am I related to anyone (that I know of) who is or has been employed by Marx Foods.  I am not being paid by Marx foods for any of the opinions contained within this blog post.  I am of sound mind and body (most of the time anyway) and therefore all opinions below are my very own.  :)  

OK, now that that part is out of the way, lemme tell ya what they sent me for the challenge....

Dried Pineapple, Saffron, Long Pepper, Dill Pollen, Fennel Pollen and Juniper Berries.

Hmmmm....  Juniper Berries are already a key ingredient in Gin so that was out, and I have used so much Fennel Pollen over the years that even the Dill Pollen couldn't inspire me into something.  Dried Pineapple?  Well, I do like Pina Coladas and gettin' caught in the rain, but I prefer fresh Pineapple for that.  SO.......

This will be all about Saffron and Long Pepper.

But the saffron will be first, cause I'm just wild about saffron......  Not saffron powder, which is often cut with tumeric and ground safflower stamens (making it uber-bitter and not at all very saffron-esque), but good saffron.  Nice red stamens of grassy effervescence are my favorite.  As a result, they often need to be soaked in warm water to release their color, flavor and fragrance.

For my Cocktail I decided to combine Saffron Simple Syrup with Rose Water, Silver Tequila and Lemon Juice.  My original name was going to be the Spanish Rose.... But I looked it up on the Internet and some fancy bartender in San Francisco has already laid claim to the name for a cocktail with a saffron foam on top (evidently I am on the right track with the syrup)  So I have now dubbed this the "Mellow Yellow"  For it IS very yellow, and it is definitely for those that are wild about saffron.

Saffron Simple syrup is, well, very simple.....

Place 1 1/4 cups Hot water in a sauce pan.
Add about 1/2 tsp Saffron Stamens to the warm water and allow them to soak for an hour.

Slowly, but surly, it will turn more and more yellow.

Place the saucepan over LOW heat and pour in 1 1/4 cups granulated sugar.

Stir until it is clear, then bring the whole thing to a simmer/slow boil.

Boil for 5 minutes.

Remove the pan from the flame and allow to cool for 20 minutes.

Strain out the spent saffron stamens.

Pour into a glass bottle, stopper and keep in a cool dark place to maintain the saffron's integrity.

Spanish Gold in a bottle.

For the Mellow Yellow Cocktail........

Grab a shaker and fill it with the following.
1 Jigger (1 1/2 oz) Tequila Blanco (I chose Corazon silver)
Juice of 1 Medium Lemon (which is about 1 1/2 oz or a jigger)
1 TB Saffron Simple Syrup (maybe a little more, if your not as much of a sour puss as I am)
1 1/2 tsp Rose Water
Crushed Ice

Shake all the ingredients together and strain into a Martini-ish glass.

Garnish with a rose stabbed through a lemon slice and float on top like a Spanish Galleon.

(I was really stuck on the whole Spanish thing)

Now, lets talk some long pepper.  Yes my friends, long pepper has been around a long time... The Romans used it profusely...  Somewhere along the line, through many centuries of history, the Peppercorn gained favor and graces almost every table in America.  I had heard and seen Long Pepper several times in gourmet shops and the like, but didn't bite.  I was much too obsessed with my Tellicherry and Malabar Black Peppercorns and my Swarak White Pepper Corns and the occasional foray into Green Peppercorns...  Not to mention the "Pink" Peppercorns that aren't really Pepper at all.

So now here I am with a sampler of Long Pepper... Ya know what... It tastes just like Black pepper, BUT, it's a little sweeter, and smells slightly more floral...  (sigh)  I think I am hooked now. 

I decided to put it to the test with my Mocktail.

One of my favorite things to do is to "pepper" my Strawberries to bring out their flavor... I know it sounds weird, but the Italians have been doing it for centuries and I think it's about time the citizens of the U.S. caught up.  Another one of my favorite things, that is a little more commonplace here in the U.S. is Lemon pepper.  I love lemon and pepper together.... and that is what gave me the idea... I love Lemon and Pepper, Strawberries and Pepper and I love Strawberry Lemonade so why can't I combine all three into a Trifecta of thirst quenching deliciousness?

Thus I present......  Strawberry Lemon Long Pepper-ade

Select 3 ripe and juicy strawberries....

Remove the tops and cut in half (this will make muddling a little easier)

Place your Long Pepper in a pepper grinder (I had to break mine up just a little bit)

Apply a few grinds of Long Pepper to your slices Strawberries.

Move the strawberries to a cocktail shaker along with some broken ice.

Muddle until you have achieved a "puree".

Add your favorite Lemonade and stir, then pour into an awaiting glass.

Garnish with a Long Peppered Strawberry.

Cin Cin!!
~~

Cool as a Cucumber 'neath a Sycamore Tree - Gini Hendrick's

I have my brother to thank for exposing me to the wonder that is Hendrick's Gin, a product of Scotland that tastes like no other Gin I have ever consumed.  A surprisingly crisp and clean "cucumbery" flavor that hints at rose water.  A far cry from the normal "London Dry" gin or "American" gin that tends to focus more on the Juniper Berry aspects which in some ways smells like Urine. (ick)   Don't get me wrong, I love gin, but it still smells funny.

I am aware that there is a cocktail out there referred to as a "Jimi" (named after Jimi Hendrix) which is constructed of muddled cucumber & lime with a dash of simple syrup and Hendrick's Gin all shaken over ice and served with a floating slice of cucumber (very Zen looking).  All designed to highlight the unusual cucumber laden quality of this particular distillate.  I however, feel that a little more simplicity is in order.

With the advent of "designer" soda, experimentation with flavors becomes a little easier.  Thus, armed with 2 cucumber sodas,  taste testing began.  I chose Mr. Q. Cumber and Dry's version of cucumber soda.  Now I have to tell you that I was a little leery in the beginning.  Most soda contains a ridiculous amount of sugar (39g per serving), though usually in the form of the "brain chemistry altering" substance known as High Fructose Corn Syrup, but I was relieved to see that Mr. Q contained a mere 22 g per serving (in the form of "sugar") with the Dry brand sporting a paltry 11g per serving (yet again, in the form of actual "sugar")   Yeah! 

The verdict - after making this drink a couple times I have come to the conclusion that the Dry Cucumber Soda is better, due to it's low sugar content.  The Mr. Q was good, but it was still just a touch too sweet.

So here it is. A simple, unassuming concoction of Cucumber soda and Hendrick's gin, to be sipped and enjoyed 'neath any tree you wish.

Gini Hendrick's

1 jigger (1 1/2 oz) Hendrick's Gin
Ice
4 oz Dry Cucumber Soda
1 Cucumber Slice
Fine Sea Salt
Cocktail Glass (large Martini Glass)

Fill a Cocktail Shaker with ice (Cracked ice works better), the add the Hendrick's Gin and Shake to chill (I usually keep my gin in the freezer next to the vodka)

Pour the chilled spirits into a equally chilled cocktail glass.

Top off with 3 1/2 to 4 oz of Dry Cucumber Soda or Mr. Q. Cumber Soda.

Sprinkle or dip a cucumber slice in sea salt

Hang the Cucumber slice from the side of the glass.

Enjoy!!

Crisp, clean and effervescent.  Your mouth will water after the first sip.

Cin Cin!!
~~

Kir'ious About Sparkling Wines? - Kir Pétillant Cocktail

I think it's time for a couple of cocktails utilizing that often overlooked mixer... Champagne, or in this case, sparkling wine.

Yes, there really is a difference.  There are MANY wines that "sparkle", but the rule of thumb is this.... Champagne comes only from the Champagne region of France; Prosecco, Mostaco di'Asti and Spumante hail from Italy; Cava is made in Spain; Sekt is a product of Germany and "Sparkling Wine" can come from anywhere.

It sounds like snobbery but each one of these sparklers are different.  Here is a quick and dirty explanation of some of the differences.

The famous Champagne has a different mouth feel... The bubbles are much finer in texture than say... Oh, Prosecco from Italy which has more of a "soda" sized bubble.  And while Moscato di' Asti has very fine bubble-age, it tends to be much sweeter and have slightly less carbonation (frizzante) than say a Cava from Spain.  And while there are Sec (sweet) Cavas, they are usually much bubblier.  Then there is "Spumante" which is super bubbly and also tends to be a little on the sweeter side than your typical Prosecco.

The reason for this is a difference in method...  Champagne undergoes it's secondary fermentation in the bottle, while Prosecco is fermented in stainless steel tanks.  Sekt uses the "Champagne Method" or "méthode traditionnelle" but uses different grapes with difference sugar content, thus a different end result.

Which brings me to the big difference, the grapes....  Champagne is typically a mixture of Chardonnay, Pinot Noir and Pinot Meunier (unless it's a Blanc de Blanc in which case it is ALL chardonnay); Prosecco is produced from Glera grapes while Moscato di'Asti and Asti Spumante are manufactured from Moscato Bianco grapes; Cava is formed of a mix of Macabeu, Parellada, Xarel·lo, Pinot noir, and Subirat with Chardonnay being a recent addition to the mix; The Sekt, in Germany, which while fermented by the traditional method of Champagne, is constructed of Riesling, Pinot blanc, Pinot gris and Pinot noir grapes.

Whew!  And that my friends, is just the tip of the iceberg when it comes to sparkling wine. 

Now that I have thoroughly bored everyone to tears... I am not using Champagne, Sekt, Prosecco, Moscato si'Asti, Spumante, Cava nor a Crémant or Mousseux (Sparkling wines from France, but not from Champagne), I am simply using a Sparkling Wine from California.  LOL

Thus this is not a Kir Royal (Créme de Cassis & Champagne) but a Kir Pétillant (Créme de Cassis & any Sparkling wine), though even THAT is incorrect.

When I make a Kir Pétillant I prefer to hybridize it a little with the deliciousness of a standard "Champagne cocktail", with it's Angostura laced sugar cube.  Thus I am able to enjoy not only the, now, effervescent fruitiness of the Creme de Cassis, but also the subtle spiciness of the Angostura Bitters...

It's Heaven in a flute. Then again, anything that contains currant is heaven.

Kir Pétillant Cocktail

2 - 3 dashes of Angostura Bitters
Sparkling Wine (Extra Dry)
2 tsp Créme de Cassi
a twist of Lemon Zest

Simply grab a champagne flute and add 2 -3 dashes of Angostura Bitters in the bottom of the flute.

Fill to within 1/2 inch of the top with Sparkling Wine.

Add 2 tsp of Creme de Cassis into the glass.

Top with a "twist" of Lemon Zest and enjoy the moment!

If you like your drinks a little sweeter, you can anoint a sugar cube with bitters and drop it into the glass, but beware when adding the sparkling wine.  That sugar cube will provide many many many many nucleation points for the CO2.  Pour very very gently to prevent an overflow of bubbles, a big mess and flat sparkling wine.

Cin Cin!!
~~

Luck Be a Lady Tonight - Lucky Lady Champagne Cocktail

I am a little behind.... I just realize I never hit the publish button on this post...

Happy New Year!!!!

What better way to celebrate the new year, than with a lighter "spirit" and maybe a little luck.  ;)  

Champagne or Sparkling wine being the most common spirit to ring in the New Year, I thought that since the temperature was a little on the chilly side, those partaking in said "happy" might do well with a little blood-warming fortification.  Thus came about the Lucky Lady.  A delightful pear and apple laced concoction that is absolutely mouthwatering.

Clavados, a brandy that has been distilled from fermented Apple Cider hailing from Normandy in France, is the normal ingredient, but Clavados is kind of hard to find and when you can find it it's outrageously expensive.  That coupled with the fact that fruit juice based brandies (the ones that aren't just "flavored" brandy) are an education in and of themselves made me take pause. 

Seriously, choosing a good Clavados (for there are many) is like trying to decide on a Brandy.  It is aged for at least 2 years but can be aged a lot longer.  The flavor mellows a little with age.  Then there is the combination of apples that were used for the cider.  There are some 200 recognized varieties of apple that can be use for Clavados and some producers use up to 100 different ones in their cider mixture.  Craziness and a lot of research.

So I threw caution to the wind and decided to go with a local version by Clear Creek Distilleries here in Oregon.  It was also a bonus that it came in a pint sized bottle instead of an entire 5th, so I was not making a major investment only to potentially suffer complete disappointment.

It is pot distilled from all Apple Cider and aged in Limousine oak, as opposed to Apple Jack which is only 35% apple cider and 65% grain based alcohol.  Thus the label on the bottle Eau de Vie de Pomme or Water of Life of Apple.  A much more refined flavor than fruit flavored brandy.  It smells heavenly, like Cream and Apples and, believe it or not, there are pear notes to the fragrance.

Lucky Lady

1 pony of Clavados (or other Apple Brandy, but not Apple Jack)
1 pony Pear Juice
Slice of Pear for Garnish
Champagne, Prosecco, or Cava to fill the glass

Grab a Champagne Flute and pour in a pony of Apple Brandy.

Add a Pony of Pear Juice (although you can add Pear brandy instead for a real kick in the rubber parts)  ;)

Add a slice of pear. (I chose d'Anjou)

Then simply top it off with the Sparkling wine of your choice. (I recommend an Extra Dry Sparkling Wine)

Tip it back and enjoy the luscious apple and pear fragrance.  

Truly mouthwatering....  And warming.   Brandy does wonders when ones blood is running cold.  :)

Cin Cin!!
~~

Piña Coladas and Gettin' Caught in The Rain

It has been hot... Not just hot, but unreasonably hot. On top of that, being Western Oregon, it has been humid. I find this weather uncomfortable, to say the least. Not that I am really complaining, since it hasn't topped 100 like San Diego, but I am no longer use to the humidity after being in the drier heat of Southern California for 13 years.

When the mercury rises and your clothes become soaked as you "swim" through the air, nothing can bring relief faster than that quintessential cocktail of Puerto Rico... The Piña Colada. Pineapple's bright acidity pairs perfectly with the sweetness of cream of coconut and Puerto Rican style rum. And hey, who doesn't like a big old slice of fruit and an umbrella sticking out of their drink on occasion? Go on! It's "fun". So take a load off, hide in the shade and let the waves of the Caribbean wash over you.

I prefer not to blend my Piña Coladas, cause I don't do blended drinks, as they become watery WAY too quickly. Thus it is that I make my own mixer, and freeze it, to be added to copious amounts of rum at a later time. The Cream of Coconut contains glycerol, thus it will not freeze completely solid, leaving the mixture in a sort of softish sorbet state. Once the Rum is added, it melts just enough to chill the rum and remain frosty without being overly "icy". It's like a big adult slushy.

This recipe, supposedly the original concoction as created by Ramon Marrero at the Beachcomber Bar in 1954, (about the time Coco López - "Cream of Coconut" makes an appearance on the scene) makes enough "mix" for 2 Piña Coladas.

Piña Colada

12 oz Pineapple Juice - Canned
6 oz Coconut Cream (Coco López is traditional, but I used Coco Reál)
3 oz White Rum, preferably of the Puerto Rican Style

Pour 6 oz of Pineapple juice into a lidded bowl.

Add the 6 oz of Cream of Coconut and stir with a spatula to combine.

Stir in the remaining pineapple juice, then cover and place in the freezer for about 12 hours.

Shake the mixture occasionally during the 12 hour period.

Before mixing and serving, grab a Hurricane glass and place it in the freezer for at least 10 minutes.

You will have to mix the cocktails individually unless you have a HUGE shaker or intend on using a pitcher and stirring.

So, in a shaker, spoon 9 oz of the Pinapple/Coocnut mix.

Add 1 1/2 oz White Puerto Rican Rum (I use Bacardi for this)

Then, shake, shake, shake, shake.

Pour into the chilled Hurricane glass.

Garnish with a Pineapple chunk (preferably) or a Maraschino cherry (or both).

And if you are so inclined.... Add an Umbrella or Palm Tree... LOL

Sit back and enjoy immensely.

Ahhh Perfect! Now if it would only rain. ;)

Cin Cin!!
~~