The Rose Baron: Bourbon Caraway Cocktail

I’m a pretty terrible geek. I’ve seen a lot of anime, but I haven’t really seen most of the Studio Ghibli’s films. KJ has though, and not being one to rewatch films often we’ve been making our way through some of the lesser known ones. Of these our favourite is The Cat Returns. Primarily for the suave cat protagonist Baron Humbert von Gikkingen. Also after watching a lot of Studio Ghibli I’m pretty sure Miyazaki is directly responsible for at least half of the Furries in our current generation.

I wanted to create a cocktail that mimicked the classy aura that the Baron exudes. So I started with my favourite liquor, Bourbon. I used Four Roses for it’s smoothness and also for it’s rye content. Because what goes with Rye? If you follow KJ at Need to Knead you’ll know that Caraway seeds are essential for a nice rye bread. So for my rye cocktail I made a caraway and lemon simple syrup. For some reason the Baron reminded me of a cat version of Tuxedo Mask from Salior Moon, so I thought I’d stick with the rose theme and add in a bit of rose water. The result is a sweet and flowery cocktail with a pleasant bourbon punch.

Ingredients:

50ml High rye bourbon or rye whiskey

15ml Lemon Caraway simple syrup (recipe below)

1 Squeeze of lemon

4 dashes rose water

Combine ingredients in cocktail shaker with ice, shake and double strain into rocks glass.

Lemon-Caraway Simple Syrup

2 Tablespoons caraway seeds

1 teaspoon lemon peel

90g caster sugar

100ml water.

Bring water to a boil and combine with ingredients. Stir until sugar has dissolved then remove from heat. After it cools to room temperature strain and put into a clean bottle. It will keep in the fridge for about 2 weeks.

Why was the sad cat in a hurry?

He was a Russian Blue.

The Neighborhood – Studio Ghibli Cocktail

This was a really fun cocktail to make. It was the first time I started with a theme and worked back to the ingredients. Here’s The Neighborhood, based on My Neighbor Totoro.

 

Despite being a milk or soymilk if you prefer, based cocktail the Neighborhood is surprisingly light, this is mostly due to the low-alcohol nature of the cocktail. It’s mostly a nutty flavour with a bit of creaminess from the milk and a small fruity aftertaste.  I’ll explain a bit about the process.

I chose a wine glass to capture the rounded shape of Totoro’s body seen below.

Souce: http://youandmie.files.wordpress.com/

The trickiest part of the cocktail was recreating Totoro’s signature greyish colour. I considered a few different ingredients, from black food colouring to Kristoff Black. But I wanted to avoid artificial colours since what’s the point. I could have just coloured anything grey and then called it a day. 

I ended up choosing black sesame powder, though based on some issues that I encountered I would recommend using black sesame paste in the future or superfine black sesame powder since as you see from the picture there was a fair amount of sediment at the bottom of the cocktail.

Since in the film part of Totoro’s character is giving nuts and seeds as gifts and his whole nature collection I thought a nutty/fruity cocktail was best.

 

Some of the ingredients may be a bit difficult for you to get your hands on. I recommend seeing if there is a specialty Asian store and a specialty liquor store near you.

 

Ingredients

15g Black sesame powder

220ml semi-skim milk or soymilk

50ml Frangelico or other hazelnut liqueur

3-4 dashes Plum Bitters 

Granulated sugar for rim

Combine sesame powder and milk in a pan on the stove over low heat. Whisk until powder dissolves and milk turns the desired grey colour. Transfer the mixture to a different container and put in the fridge to cool down.

While that’s cooling rim your glass with sugar. Coarse sugar is recommend as it adds a nice crunch and crystal look to the drink. 

Once cooled combine mixture with frangelico and bitters and shake well with ice. Double strain into the glass. 

Garnish with mint leaf and little umbrella. Big thanks to Kim-Joy for inspiring this cocktail with her Toroto cosplay she rocked last weekend.

 

 

A doctor made it his regular habit to stop off at a bar for a hazelnut daiquiri on his way home. The bartender knew the doctor’s habit and would always have a drink waiting. But one day the bartender ran out of hazelnut extract, so he substituted hickory nuts. When the doctor arrived, he took a sip and exclaimed, “This isn’t a hazelnut daiquiri!”

“No, I’m sorry,” the bartender replied. “It’s a hickory daiquiri, doc.”

Coyote Tango – A Pacific Rim Cocktail

Fair warning: this is the strangest cocktail I’ve ever made. The concept came from a coffee shop I frequented in London when I was interning for the BBC. Curator’s Coffee does a unique creation every so often. The month I was there they were making an espresso punch with mint and strawberries. It sounded terrible but I was proven so wrong. By pairing a fruity espresso with strawberry and mint the results were delicious and odd.

Summer Espresso Punch Photo by Curator’s Coffee http://www.curatorscoffee.com/

I tried to recreate this with my cocktail. And the results were pretty good. The basic composition of the punch was similar to a mojito so I decided to try using rum. Captain being all I had in the house I thought I’d give it a go.

For coffee I used Pact Finca Manila prepared using a moka pot.

The result was interesting. Herbal and refreshing (both KJ and myself immediately thought Coke on the first sip) on the palate with a distinct tart bite from the strawberries and coffee.

Also, the name was just sort of thrown on here because I’m feeling excited about my Pacific Rim rewatch last week.

Ingredients
4 Strawberries, hulled and chopped.
100ml strong coffee prepared with 3 tspn sugar and cooled. I recommend a coffee with red berry, citrus or pomme flavour notes.
8 mint leaves
50ml spiced rum.
Soda water
Ice

Combine strawberries and mint in a mixing tin and muddle. Mix in rum and coffee and fill tin with ice. Shake well and double strain into pint glass full of ice. Top with soda water and stir slowly to combine.

Mocktail: Rocket and Groot Iced Tea

Guardians of the Galaxy is finally out and to celebrate I’ve whipped up my first mocktail. It doesn’t require a lot of mixing, but it will require some specialty ingredients. It’s a cold-brewed iced green tea infused with whole dried hops. 

I’ve wanted to incorporate hops into a non-alcoholic drink for a while, since there’s some evidence that hops have relaxation properties. Also the flavour range on hops is incredible. Hops can add flavours from floral (crystal hops), to citrus (centennial), piney (simcoe), and even cannabis (Zeus).

 The drink takes its name from Rocket, a racoon-like creature and the heavy weapons specialist in the film and his friend and bodyguard Groot, a walking/talking tree. In honour of Rocket’s lose of guns, I used gunpowder green tea (I’m not sure which kind specifically, but it’s at least gunpowder style) and for the Flora colossus himself hop flowers.

Source: MoviePilot.com

This is an interesting mocktail with a complex flavour that’s simple to make and cures that hop craving without having crack open a beer. The final flavour is light and slightly citrusy without bitterness.

 In the picture above it’s only been brewing for about 15 minutes, so the colour isn’t very dark yet. The finished picture is under the recipe.

Ingredients

1.5 Tablespoons gunpowder green tea

6-8 dried hop flowers

Combine in pitcher and fill with cool water. Allow to brew for 2.5 hours. Strain and pour into glass with ice. Serve with lemon (optional).

What type of dinosaur was the most relaxed?

The Tea-Rex

Child of Light (and Refreshing) Strawberry-Lavender Shandy

The brutal reign of summer continues for another month or so, so we’re going to depart from the booziness of my last cocktail for a low-alcohol refreshing drink. I present the Child of Light. 

This refreshing cocktail is based on a couple different sources of inspiration. Those familiar with Ben and Jerry’s ice cream may have come across the Liz Lemon-flavour of Greek yogurt, though I’m pretty sure it is only available in the US. 

Source: http://www.benjerry.com

The Liz Lemon yogurt is a blend of Lavender, blueberry and lemon. The flavours work well together, but primarily all you taste is sugar and blueberry. There’s a slight tartness from the lemon, but I’m pretty sure all of the floral taste I got was in my head.

But nonetheless it got me thinking about how to incorporate lavender into a cocktail. Then it hit me: Shandy (or Radler). Basically, a 1:1 blend of lightish beer with lemonade. This isn’t English lemonade by the way (what I would just call lemon soda) this is a blend of fresh lemon juice and water.

Child of Light by the way, is a fantastic game that KJ is hooked on at the moment. And since you play as the ginger protagonist I thought I’d make a ginger cocktail that’s a light red colour. 

Aurora from Child of Light                  Source: childoflightgame.tumblr.com

This recipe will make a pitcher of shandy. I’m going to use Titanic Brewery Golden Ale but you can use whatever you like as long as it’s light in colour and not too hoppy. Wheat beers work well with the fruity flavour, but the result will not technically be a shandy. 

Recipe (adapted from this and this)

100ml Fresh Lemon Juice (Juice from about 3 lemons)

300g Fresh strawberries, hulled and cut in half

400ml Water or Soda Water

200ml Ginger/Lavender simple syrup

500ml Lager or Ale of your choice

Chop up the strawberries and mash in a bowl. Strain them with a fine mesh strainer. The resulting juice should be be about 100ml. Combine ingredients except for water. Pour into pitcher and stir with water or soda water until fully combined. 

Your results should be about 800ml of fluid. Pour into pitcher and slowly pour in beer while stirring. It may start to foam up a lot at the point. Let it settle and then keep stirring. Pour into beer glasses and serve. 

For the Simple Syrup

100g Fresh ginger, chopped

3 tbps of Dried Lavender

2  tbsp lemon zest

200g caster sugar

250ml water

Bring water to a boil, combine with other ingredients. Stir until sugar fully dissolves. Remove from heat and let fully cool. Strain and bottle. Will keep in airtight container for up to a month.

Why are strawberries such good musicians?

Because they’re always jammin’ 

Cuppa Joy

The Cuppa Joy is a sweet and boozy cocktail that’s delightfully British. The name comes from my girlfriend Kim-Joy of NeedToKnead, who made the teabag shaped biscuits you see in the later pictures. It’s also her teapot. This week I’ve decided to continue with my love of infusing simple syrups. Last week we explored using fresh herbs as the flavouring agent in the simple syrup, but now we’re going to try something dried. The Cuppa Joy is a martini-style drink made from gin, lemon juice, and Earl Grey-infused simple syrup with a beautiful reddish-brown colour, fragrant nose, sweet taste and bitter finish.

Last week I suggested using a mid-range gin like Bombay Sapphire, which you can still use for this cocktail. Or you can try using some of the 5 quid stuff I bought for a party. But this cocktail is all about the gin, and the quality of your creation is directly tied to the caliber of gin you use. I recommend an upmarket gin such as Hendricks if you prefer a more earthy-vegetable taste in your martinis, or Masons if you prefer a clean yet herbal flavour.

Source: http://needtoknead.wordpress.com/

Ingredients

Ice

50ml Gin

30ml Earl Grey-infused simple syrup (recipe below)

10ml lemon juice

Length of orange peel for garnish

Combine ingredients with ice in a transparent glass. Stir with a long spoon and the ice will begin to melt. Once the volume of the liquid has about doubled (this will mellow out the boozy-ness). Strain into chilled martini glass or tea cup if you prefer. Remove the peel from the orange with a vegetable peeler and twist it above the drink. You will likely see a tiny spritz come off of the peel, that’s orange oil and it’s super flavourful and aromatic. Drop the peel into the drink and serve.

Earl Grey infused simple syrup

50g white sugar

150ml water

1 teabag of Earl Grey

Bring the water to the boil, combine sugar and tea bag. Stir until sugar is dissolved. Remove from heat and let cool. Once it’s cool, remove the teabag, give it another stir and bottle. It will last for one month in an airtight container.

How do Americans make their tea?

They throw it in the harbour.